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Coconut Chicken Soup (Tom Ka Gai)
1 tablespoon vegetable oil
2 tablespoons ginger; grated
5 teaspoons red curry paste
6 cups chicken broth
3 tablespoons fish sauce
1 tablespoon brown sugar
28 ounces coconut milk
1 pound chicken breasts, cut thin in strips
1/2 pound mushrooms; sliced
1 white onion, sliced
8 oz snow peas
2-3 carrots, sliced
3 tablespoons lime juice
1/2 cup cilantro
In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
Add chicken and simmer until the chicken is cooked.
Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
Add the lime juice and cilantro before serving.
Season with salt to taste at the end as a lot of the ingredients can vary in the salt.
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Ingredients
Pumpkin Base
4 eggs
3 cups pumpkin
3/4 cup oil or applesauce
2 cups sugar
2 cups flour
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp baking soda
Frosting
8 oz cream cheese
1 stick butter
1 tsp vanilla
1 1/3 cup powdered sugar
Instructions
Preheat the oven to 350 degrees
Mix the eggs, sugar and oil and pumpkin
Mix and add: flour, baking powder, cinnamon, salt and baking powder
Bake in jelly roll pan for 25 minutes
Mix frosting ingredients, smooth over baked pumpkin bars
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Ingredients
6 potatoes peeled and cubed
3 carrots diced
6 tablespoons butter
2 jalapeno seeded and minced
1 red onion chopped
3 cups corn
4 tablespoons flour
4 cups chicken stock
2 ounces Canadian bacon
3 cups half and half
1/2 cup Parmesan cheese grated
2 teaspoons hot pepper sauce
salt and pepper to taste
Instructions
Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.
Variations – Add ham to the chowder while cooking or crispy bacon as a garnish
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Ingredients
1 large (5.1 oz) box of vanilla instant pudding
1 small (3.4 oz) box of cheese cake instant pudding
1/2 cup sour cream
1/3 cup orange juice concentrate (do not add water)
1/3 cup milk
1 can (20 oz) pineapple tidbits (drain well)
3 cups mixed frozen berries
3 cups sliced strawberries
1 cup apple, pealed and cut into tidbits
1 can (11 oz) mandarin oranges (drain well)
Instructions
Mix pudding powder with sour cream, orange juice concentrate, and milk. This will make a thick, dough-like paste.
Add apple pieces and mix
Add pineapple and mix
Add frozen berries and mix
Add strawberries and fold
Add oranges and gently fold
Cover and refrigerate until ready to serve. Gently fold the mixture before serving, as mixed berries will become defrosted.
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Ingredients
Spaghetti noodles (about half a pound)
8 oz. cream cheese
8 oz. sour cream (softened)
1 jar Spaghetti Sauce
Optional: green pepper, onion, mushrooms
1 pound ground beef or turkey (I use half sausage and half ground beef)
Shredded cheddar, mozzarella or Parmesan cheese
Instructions
Cook noodles according to package. Brown meat and add onions, green peppers and desired seasoning (Italian seasonings, salt, pepper, etc).
Mix everything in a big bowl. Pour into a 9×13 casserole dish, top with shredded cheese and bake at 350 for 20-25 minutes (until bubbly and just a little bit browned)
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Ingredients
4 cups milk
2 bay leaves
1/2 teaspoon nutmeg
1/2 cup butter
2/3 cup all-purpose flour
3 cups grated Cheddar or Parmesan and Cheddar mixture
2/3 cup bread crumbs
1 pound macaroni
salt
pepper
Instructions
Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking.
Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil.
Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more.
Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted.
Preheat the oven to 400°F. Grease a casserole dish... Read the rest of this article »
Ingredients
16 oz sour cream
1 can green chilies
1 can cream of celery soup
1 cup milk 3 cups cheese (cheddar)
2-4 chicken breasts, cooked and cubed or shredded
salt
pepper
10 tortillas
Instructions
Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
Add cooked chicken to the sauce pan
Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
Bake, covered, for 20 minutes at 400 degrees
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“Tikka” means pieces and “Masala” means both spice and spices. When wet ingredients are added to a spice mixture, such as yogurt or water, it’s called a “wet” masala.
As you can see from the ingredient list below, making Indian Curry is a bit complex. For this reason, I like to use a sauce starter, my favorite being the Patak’s Cooking Sauce brand. You can usually find an Indian cooking sauce in the ethic food section of the grocery story and they’re very common at specialty stores. You can also order it online, but the shipping charges make it a bit expensive. But
The Easy Method
Ingredients
1 cup plain yogurt
2 chicken breasts, skinless, cut into 1″ chunks
15 oz Indian Cooking Sauce
1 can diced tomatoes or two fresh diced tomatoes
1 medium onion diced
2 tbsps olive oil
1 can coconut milk (optional for richer Korma taste)
Instructions
Marinate the chicken breasts in yogurt and cook in oven until tender
Heat stovetop to... Read the rest of this article »
Ingredients
1/2 teaspoon saffron
4 cups water or chicken broth
8 tablespoons butter
4 cup uncooked long-grain white rice or Basmati rice
4 teaspoon salt
Instructions
Add water/broth and saffron to rice cooker and turn to the rice cooker to warming.
In a skillet that can be tightly covered, melt the butter over medium heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Add rice from the skillet into the rice cooker. Turn the rice cooker on. Do not lift the lid while cooking.
Cooking time (duration): 60
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Ingredients
1 (.25 ounce) package active dry yeast (There are 2 1/2 teaspoons of yeast in a .25 ounce packet.)
1 cup warm water
2 tablespoons plus 1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Instructions
In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Allow yeast to proof by letting the mixture stand about 10 minutes, until frothy.
Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Dough should be soft, but doesn’t stick to your hands and should pull away from the sides of the bowl if you are using a Kitchen Aid/Bosch machine.
Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough... Read the rest of this article »
