tag:blogger.com,1999:blog-38169671817867543222024-03-08T09:18:21.520-08:00Al's Recipe BlogAlhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3816967181786754322.post-78394875681307158172009-02-20T13:09:00.000-08:002009-02-20T13:12:36.139-08:00Sriram Vegetable CurrySriram Vegetable Curry<br />Recipe from Sriram, 1985<br />Quantity Ingredient<br />1 cup Vegetables<br />1/4 - 1/2 teaspoon Coriander powder<br />1/8 - 1/4 teaspoon Chili powder<br />1/8 - 1/4 teaspoon Garlic powder<br />1 teaspoon Salt<br />1 large Onion<br />1/4 - 1/2 teaspoon Mustard seeds<br />1/8 teaspoon Urad Dal<br />1/4 - 1/2 cup Tomatoes-crushed<br />Method<br />1. Mix the garlic, coriander and the chili powder along with salt and place<br />it aside.<br />2. Pour about 2 tablespoons of oil in a pan and heat.<br />3. Add mustard seeds and urad dal. The mustard seeds will split and<br />the oil may spill. Be careful when you are doing this. Wait until the<br />mustard seeds stop making any noise.<br />4. Add onions and fry until the onions turn brown.<br />5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.<br />6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise<br />cover the pan and let the vegetables cook. (This might take about 10-<br />15 min.)Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com0tag:blogger.com,1999:blog-3816967181786754322.post-7636723565902027352009-02-07T11:52:00.000-08:002009-02-07T11:54:35.068-08:00Goulash RecipeGOULASH<br /><br />1 lb. lean ground beef<br />1 med. onion<br />1 c. elbow macaroni<br />1 qt. whole tomatoes<br />1 tsp. salt<br />1/4 tsp. pepper<br /><br /> Brown ground beef in heavy skillet. Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni. Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com1tag:blogger.com,1999:blog-3816967181786754322.post-62867447760973705192009-01-30T12:21:00.000-08:002009-01-30T12:23:26.710-08:00SICILIAN CHICKEN<span style="font-weight:bold;">SICILIAN CHICKEN</span><br /><br />1 tbsp. plus 1 tbsp. saffron ace<br />1 lg. onion, sliced<br />1 lg. green pepper, sliced<br />1/2 c. fresh mushberries, sliced<br />1 1/2 lbs. boneless chicken cubed<br />18 oz. can tomato sauce<br />16 oz. tomatoes, chopped drained<br />1 tsp. Worcestershire sauce<br />1 tsp. oregano<br />1/2 tsp. basil<br />1/4 tsp. garlic powder<br />Lite salt and pepper to taste<br /><br /> Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com1tag:blogger.com,1999:blog-3816967181786754322.post-30411287453708970312009-01-23T10:36:00.000-08:002009-01-23T10:41:34.365-08:00HEARTY MANICOTTIGoing Italian today ;)<br /><br /><span style="font-weight:bold;">HEARTY MANICOTTI</span><br />(8 main dish servings)<br /><br />1 lb. Italian sweet sausage links<br />1 lb. ground beef<br />1 medium onion, chopped<br />2 16 oz. cans tomato puree<br />1 6 oz. can tomato paste<br />1 tsp. sugar<br />1/2 tsp. pepper<br />2 tbsp. parsley, chopped<br />basil<br />salt<br />1 8 oz. package manicotti shells<br />4 cups ricotta cheese<br />1 8 oz. package mozzarella cheese<br />Parmesan cheese<br /><br />In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup<br />water, cook sausage links 5 minutes. Uncover, brown well, drain<br />on paper towel.<br /><br />Spoon fat from Dutch oven. over medium heat brown ground beef<br />and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.<br />basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.<br /><br />Cut sausage into bite-size pieces; add to mixture and cook 15<br />minutes, stirring occasionally. Meanwhile, cook manicotti as<br />label directs; drain. Preheat oven to 375 degrees.<br /><br />In a large bowl, combine ricotta and mozzarella (diced) cheeses,<br />parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.<br /><br />Spoon half of meat sauce into 13" x 9" baking dish. Place half<br />of shells over sauce in one layer. Spoon remaining sauce, except<br />3/4 cup, over shells, top with remaining shells in one layer.<br />Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake<br />30 minutes.Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com1tag:blogger.com,1999:blog-3816967181786754322.post-66092858990901000592009-01-11T13:01:00.000-08:002009-01-11T13:04:57.394-08:00SEAFOOD CHOWDERSEAFOOD CHOWDER<br /><br />Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon<br /><br />Add and cook over low heat until yellow: 4 tbsp. minced onion<br /><br />Add: Liquor from 2 (7 oz.) cans minced or<br />whole clams, lobster or other seafood<br />2 c. finely diced potatoes<br />1/2 c. boiling water<br /><br />Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.)cans<br />2 c. milk<br />1 tsp. salt<br />1/8 tsp. pepper<br /><br />Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com0tag:blogger.com,1999:blog-3816967181786754322.post-64618078666369266932009-01-10T14:49:00.000-08:002009-01-10T14:51:18.316-08:00PLUM PUDDING<span style="font-weight:bold;">A winter warmer of a dessert :)<br /><br />PLUM PUDDING<br /><br />1 1/2 lbs. bread crumbs<br />2 oz. citron<br />2 oz. lemon peel<br />2 oz. almonds<br />1/2 lb. flour<br />2 lbs. suet, ground<br />2 tbsp. nutmeg<br />1 tsp. salt<br />2 lbs. raisins<br />2 lbs. currants<br />1 lemon, juice and the grated rind<br />8 eggs<br />1 wine glass of brandy<br />2 lbs. sugar<br />Enough milk to make a stiff paste<br /><br /> Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce. --SAUCE:--<br /><br />2 c. sugar<br />1/4 stick margarine<br />3 rounded tbsp. flour<br />2 c. boiling water<br /><br /> Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.<br /></span>Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com0tag:blogger.com,1999:blog-3816967181786754322.post-64938620699444893192009-01-10T14:14:00.000-08:002009-01-10T14:18:46.305-08:00Mexican ChickenThought I'd start with something spicy ;)<br /><br />Mexican Chicken Recipe<br /><br />3 cups cooked chicken, diced<br />2 cans (10-3/4 oz.) cream of mushroom soup<br />16 oz. can tomatoes and green chili sauce<br />4 oz. can diced green chilies (optional)<br />1 6-7 oz. pkg. plain Doritos<br />10 oz. sharp Cheddar cheese, grated<br /><br />Mix chicken, soup, chili sauce and diced chilies. In large<br />greased casserole dish, make layer of Doritos, add layer of<br />chicken mix, sprinkle with half of cheese. Repeat layers with<br />Doritos on top.<br /><br />Bake in 350 degrees for 30 minutes until bubbly.Alhttp://www.blogger.com/profile/11482890148576289115noreply@blogger.com0