Indian Tandoor Chicken

On April 3, 2010, In Entrée, Indian, Poultry, By Sai Satav Swarup

Recipe: Indoor Tandoor Chicken

Ingredients

  • 1 cup plain plain yogurt (whole milk is preferred)
  • 1 tablespoon lemon juice
  • 1 teaspoon allspice
  • 1 teaspoon fresh coarse ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely minced garlic
  • 12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
  • 3 slices of raw onions, separated into rings, for a garnish
  • 1/2 lemon, cut into slices, for garnish

Instructions

  1. In a small mixing bowl, stir together the yogurt and lemon juice.
  2. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  3. Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again.
  4. Refrigerate 12-24 hours. When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 400.
  5. Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any “empty” spots on the chicken pieces with the marinade.
  6. Once the oven is hot, put the pan with the chicken in the oven,Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  7. TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more.
  8. Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Prep Time (minutes): 12-24 hours

Cook Time (minutes): 60-75

Number of servings (yield): (not specified)

Culinary tradition: Indian

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Scrambled Eggs Alain

On April 3, 2010, In American, Breakfast, Entrée, By admin

Recipe: Scrambled Eggs Alain

Ingredients

  • 2 large eggs
  • 4 tbsp onion chips or one small chopped onion
  • 2 oz shredded or small pieces of American, Swiss or cheddar cheese

Instructions

  1. Sauté onion in butter or preferably bacon fat if using fresh onion. If using onion chips, heat them in butter or preferably bacon fat. Use only enough butter or bacon fat to cover bottom of pan.
  2. Scramble eggs and add cheese to raw eggs.
  3. Add eggs and cheese to onion and cook slowly stirring constantly until cooked but still soft.

Prep Time (minutes): 5

Cook Time (minutes): 5

Number of servings (yield): 1 person

Culinary tradition: American

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Egg McBirds

On April 3, 2010, In American, Breakfast, Entrée, Pork, By Allen Rosenshine

Recipe: Egg McBirds

Ingredients

  • 2 large eggs
  • 1 English muffin cut in halves
  • 2 slices American or cheddar cheese
  • 2 slices ham or Canadian bacon

Instructions

  1. Toast and butter muffin halves
  2. Cover muffing halves with heated slices of ham or Canadian bacon and cheese on top
  3. Heat in microwave until cheese melts
  4. Fry eggs over and put one on top of each muffin.

Prep Time (minutes): 3-5

Cook Time (minutes): 3-4

Number of servings (yield): 1 McBird

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Spaghetti Sauce a la Papa Dukes

On April 3, 2010, In Beef, Italian, Pork, Sauce / Topping, By Allen Rosenshine

Recipe: Spaghettia Sauce a la Papa Dukes

Ingredients

  • 2 large bottles of store sauce (not chunky)
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • 5 oz red wine (the cheaper the better)
  • 3 large chopped onions
  • 1 1/2 lbs ground beef (15% fat)
  • 3 large hot Italian sausages
  • Chopped garlic (in bottle)
  • Oregano
  • Ground black pepper
  • Crushed red pepper

Instructions

  1. Run crushed tomatoes in blender until not chunky, mix with store sauce, tomato paste, and wine, covered, over low heat.
  2. Sauté chopped onions in olive oil (just enough to cover bottom of pan), stirring often until soft, not charred. Add onions to sauce.
  3. In same pan, sauté ground beef until fully cooked, breaking it up into crumbled pieces.
  4. Add beef with all drippings to sauce.
  5. In same pan, fully cook sausages, breaking them up into crumbled pieces and add to sauce.
  6. Continue cooking covered over low heat, mixing in pepper, garlic and oregano to taste.
  7. Cook for at least 2 hours (the longer the better).

Variations

  • This can be refrigerated and re-heated many times.
  • Best if cooled and then re-heated.

Prep Time (minutes): 20

Cook Time (minutes): 150 – …

Number of servings (yield): 6 people (generously)

Culinary tradition: Italian

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24 Hour Summer Salad

On April 3, 2010, In American, Salad, Salads, By Missy Rosenshine

Recipe: 24 Hour Summer Salad

Ingredients

  • 1 Head of Iceberg Lettuce
  • 1 Small Red onion sliced thin
  • 1 Cauliflower in small bite size pieces
  • 1/2 lb Bacon cut into small bites
  • 1/4 cup grated Fresh Parmesan cheese
  • 1 cup of Hellman’s mayonnaise

Instructions

  1. Place lettuce in bottom of large round salad bowl
  2. Cover with thinly sliced onion
  3. Sprinkle cauliflower bits
  4. Sprinkle bacon bits
  5. Gently spread mayonnaise over ingredients.
  6. Generously sprinkle Parmesan cheese on top
  7. Refrigerate for 24 Hours.

Serving Ideas

Toss salad and serve with a light soup and french bread.

Prep Time (minutes): 10

Cook Time (minutes): n/a

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: American

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Shrimp Marinade

On April 3, 2010, In American, Marinade, Shellfish, By Kristina Wiig

Recipe: Shrimp Marinade

Ingredients

  • 1/2 cup of tequila
  • 1 clove crushed garlic
  • 3 limes, 2 lemons
  • Teaspoon of chili powder
  • Pinch of crushed red pepper
  • Pinch of salt
  • Fresh ground black pepper

Instructions

  1. Mix ingredients, adding salt and pepper to taste, for use as marinade.

Prep Time (minutes): 5

Cook Time (minutes): n/a

Number of servings (yield): (not specified)

Culinary tradition: American

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Swordfish Marinade

On April 3, 2010, In American, Fish, Marinade, By Kristina Wiig

Recipe: Swordfish Marinade

Ingredients

  • 1/2 cup of dry white wine
  • Juice of 2 limes
  • Juice of 2 lemons
  • 1/2 cup of orange juice
  • 1/4 cup olive oil
  • Salt pepper to flavor

Instructions

  1. Mix ingredients, adding salt and pepper to taste, for use as marinade.

Prep Time (minutes): 5

Cook Time (minutes): n/a

Number of servings (yield): (not specified)

Culinary tradition: American

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Bean Salad

On April 3, 2010, In Appetizer, Salad, Salads, Unspecified, By Kristina Wiig

Recipe: Bean Salad

Ingredients

  • Fresh bunch of Leeks (2 to 3 leeks come in a bunch)
  • 1 red onion
  • Dijon mustard (grey poupon)
  • Balsamic vinegar (aged balsamic is better if available)
  • Olive oil
  • Yellow pepper
  • 2 cans of white kidney beans called cannelloni beans
  • 1 jar of capers in caper juice/oil (use the smaller capers)
  • Salt and pepper
  • Fresh cilantro (optional)
  • Fresh parsley (optional)

Instructions

  1. To prepare the leaks, rinse them thoroughly, pull off one layer of stalk , cut off the root tips and also slice the leak up the stalk starting from the root but do not split the leak in half, cut it 3/4 up the stalk so that it stays together (holds the flavor and juices in and also is easier to cut later on) rinse again and get the leaks soaked on the inside so that when you cook it you are also steaming the inside. Cook for about 7-10 minutes turning them over to burn evenly. Once cooked you are only going to use the root of the leak, do not use the leaves.
  2. Rinse out the beans – no need to cook them – and put in a large mixing bowl
  3. Chop up your red onion (use about half of a fist sized onion), chop up the pepper and also chop up your leaks and mix them into the beans
  4. Drizzle on about half a cup of balsamic and less then 1/4 a cup of olive oil (see variations). Also add 1 spoon full of Dijon mustard.
  5. Add about half the jar of capers and also add in the caper oil and juice
  6. Salt and pepper to taste. Mix it up and put in the fridge for about 10 minutes or until ready to eat.

Quick Notes

And an interesting fact: Studies suggest that White Kidney Bean helps reduce the rate at which starch is converted to sugar in the digestive process, thus reducing caloric intake. Supposedly white kidney beans neutralize the digestive enzyme alpha amylase before it can convert starch into glucose and then fat. Essentially, it allows the carbohydrates to pass through the system possibly with less caloric intake. – NO IDEA IF THIS IS TRUE but I have read this in a few places.

Variations

  • The biggest pain in the ass of this dish is cooking the leaks. I usually grill them but you can also broil them. They just need a high heat and direct flame if possible.
  • I love vinegar and mustard so you may not want to use as much as i do.

Prep Time (minutes): 10-20

Cook Time (minutes): 17-20

Diet type: Vegan

Number of servings (yield): 2 (hungry) people

Culinary tradition: (unspecified)

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Turkey Burger

On April 3, 2010, In American, Entrée, On The Grill, Poultry, By Kristina Wiig

Recipe: Turkey Burger

Ingredients

  • 1.5 lbs of ground white meat turkey
  • Fresh spinach
  • Real Parmesan cheese
  • Egg yolk
  • Garlic
  • Red onion
  • Red pepper
  • Olive oil
  • Dijon mustard
  • Worcester sauce

Instructions

  1. In a sauce pan put in teaspoon olive oil
  2. Mix in 2 cloves, crushed garlic, finely chopped 1/2 red onion
  3. Let simmer on low heat for 5 minutes
  4. Mix in finely chopped red pepper and let simmer for 5 more minutes
  5. Mix in finely chopped fresh spinach
  6. Keep on heat for 2 more minutes, stiring to mix it all together and until all veggies are “soft”
  7. Take turkey meat and put it in large mixing bowl. Drop in one egg yolk, one spoonful of Dijon mustard, 2 dashes of Worcester sauce, mix in all the veggies and also grate in half a cup of fresh Parmesan cheese
  8. Make into patties and grill – the trick is you have to grill them in a frying pan first to make sure they stick together.then transfer to the grill once the meat and veggies have seared together in the pan.

Prep Time (minutes): 10-20

Cook Time (minutes): 15-25

Number of servings (yield): (not specified)

Culinary tradition: American

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Fat Dog Carrot Cake

On April 3, 2010, In Cakes, Dessert, New Zealand, Vegetarian, By admin

Recipe: Fat Dog Carrot Cake

Ingredients

  • 1c oil
  • 1 1/c brown sugar
  • 3 eggs beaten
  • 2c grated carrot
  • 1 3/4c flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp of salt
  • 1 tsp of cinnamon
  • 1c walnuts
  • 1/4c sunflower seeds
Icing:
  • 250g tub of cream cheese
  • 1/4 – 1/2c icing sugar
  • 1 tsp grated lemon zest rind
  • 1/2c toasted muesli to decorate.

Instructions

  1. Mix everything above in a large bowl in same order
  2. Bake for 1 hr at 180 degrees Celcius in a greasproof lined tin
  3. Mix icing ingredients to desired consistency
  4. Decorate with toasted muesli

Quick Notes

Makes one 8″ square cake.

Prep Time (minutes): 5

Cook Time (minutes): 60

Diet type: Vegetarian

Number of servings (yield): (not specified)

Culinary tradition: New Zealand

Recipe Origin: Earthwise Valley Recipe Book

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