Does anyone know a good fish pizza to make? Lemme know soon pleeze because it sounds so good right now!Cooking pizza recipe?
tilapia
Thursday, January 7, 2010
Does anyone know a good recipe for cooking deer innerds?? I hate to let items go to waste? Anyone tried heart
Venison Heart
1-2 venison hearts Celery leaves
1 large onion diced Seasoned salt
1 clove garlic fresh ground pepper
use generous portions of salt and pepper when cooking.
soak heart in cold water and vinegar for 2-3 hrs. In dutch oven , add enough water to cover the hearts. add onion, salt, pepper, and a few sprigs of celery leaves.
simmer for 2-3 hrs until tender. cut across grain and refrigerate. this is excellent served cold for sandwiches.
you may also fry in butter and serve as the meat entree for your meal.
stuffed deer heart
1 or more deer hearts 4 T. tomato sauce
1 1/2 C. prepared stuffing mix 1 C. beef bouillon or venison stock
1/4 tsp. thyme 1 bay leaf, crumbled
1/4 tsp. poultry seasoning 1/2 tsp. garlic powder
1/4 tsp. pepper
Core the inside of the heart(s). Prepare stufffing. Knead into the stuffing the thyme, poultry seasoning, and the pepper. Pack the cavity with the stuffing.
Place the heart in a deep saucepan. Blend the tomato sauce with beef bouillon. Stir in the bay leaf and garlic. Pour this into the saucepan with the heart.
Cover and simmer over low heat for 2-3 hrs or until heart is tender. one heart serves two people.
Venison liver
you can cook like beef liversDoes anyone know a good recipe for cooking deer innerds?? I hate to let items go to waste? Anyone tried heart
What in the hell does this have to do with pregnancy?Does anyone know a good recipe for cooking deer innerds?? I hate to let items go to waste? Anyone tried heart
I myself have never tried a heart, but my aunt ate a chicken or a turkey heart rare once or more times! Sounds kinda sick, but interesting. :) And no I don't, sorry. Try the internet, be careful of false info! Good luck 2 u!
You are on the Pregnancy Forum and if you want to eat a poor pathetic deer take your question somewhere else!tvs
1-2 venison hearts Celery leaves
1 large onion diced Seasoned salt
1 clove garlic fresh ground pepper
use generous portions of salt and pepper when cooking.
soak heart in cold water and vinegar for 2-3 hrs. In dutch oven , add enough water to cover the hearts. add onion, salt, pepper, and a few sprigs of celery leaves.
simmer for 2-3 hrs until tender. cut across grain and refrigerate. this is excellent served cold for sandwiches.
you may also fry in butter and serve as the meat entree for your meal.
stuffed deer heart
1 or more deer hearts 4 T. tomato sauce
1 1/2 C. prepared stuffing mix 1 C. beef bouillon or venison stock
1/4 tsp. thyme 1 bay leaf, crumbled
1/4 tsp. poultry seasoning 1/2 tsp. garlic powder
1/4 tsp. pepper
Core the inside of the heart(s). Prepare stufffing. Knead into the stuffing the thyme, poultry seasoning, and the pepper. Pack the cavity with the stuffing.
Place the heart in a deep saucepan. Blend the tomato sauce with beef bouillon. Stir in the bay leaf and garlic. Pour this into the saucepan with the heart.
Cover and simmer over low heat for 2-3 hrs or until heart is tender. one heart serves two people.
Venison liver
you can cook like beef liversDoes anyone know a good recipe for cooking deer innerds?? I hate to let items go to waste? Anyone tried heart
What in the hell does this have to do with pregnancy?Does anyone know a good recipe for cooking deer innerds?? I hate to let items go to waste? Anyone tried heart
I myself have never tried a heart, but my aunt ate a chicken or a turkey heart rare once or more times! Sounds kinda sick, but interesting. :) And no I don't, sorry. Try the internet, be careful of false info! Good luck 2 u!
You are on the Pregnancy Forum and if you want to eat a poor pathetic deer take your question somewhere else!
Cooking love recipe xxx funny or true xxxx any offers xxx?
Ingredients:
4 Laughing eyes
4 Well-shaped legs
4 Loving arms
2 Firm milk containers
2 Nuts
1 Fur-lined mixing bowl
1 Firm banana
Directions:
1. Look into laughing eyes.
2. Spread well-shaped legs with loving arms.
3. Squeeze and massage milk containers very gently.
4. Gently add firm banana to mixing bowl, working in and out until well creamed. For best results. Continue to knead milk containers.
5. As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably NOT overnight).
6. The cake is done when banana is soft. If banana does not soften, repeat steps 3-5 or change mixing bowls.
Notes:
1. If you are in an unfamiliar kitchen, wash utensils carefully before and after use.
2. Do not lick mixing bowl after use.
3. If cake rises, leave town!!!!Cooking love recipe xxx funny or true xxxx any offers xxx?
Hi Love, Hehehehehehe I am laughing out loud on this one. I sure get it!!! Lol Lol
A Friend.
poppy1Cooking love recipe xxx funny or true xxxx any offers xxx?
lol
ah that is funni!! hah!
x~X~x (~~,) x~X~x
cool
LMAO!
omg
Ha ha just love that recipe.!!!
Not if it rises thou, as you say then it's time to leave the country never mind the town ha ha.!!!
10/10.!!!
This deserves a star. How on under God do you think them up cos they are class???????? lol
star 4 u
OMG! Who would be sick enough to lick the mixing bowl after use!
You won't catch me licking that banana after it's all sqwooshy either!LOL!
funny ha ha
Thats really funny!!xx
nice one lol...no offers yet lol...seriously i love your jokes!!!
Sometimes you can't help licking the bowl after it's been used!
I love the cake rising bit.
4 Laughing eyes
4 Well-shaped legs
4 Loving arms
2 Firm milk containers
2 Nuts
1 Fur-lined mixing bowl
1 Firm banana
Directions:
1. Look into laughing eyes.
2. Spread well-shaped legs with loving arms.
3. Squeeze and massage milk containers very gently.
4. Gently add firm banana to mixing bowl, working in and out until well creamed. For best results. Continue to knead milk containers.
5. As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably NOT overnight).
6. The cake is done when banana is soft. If banana does not soften, repeat steps 3-5 or change mixing bowls.
Notes:
1. If you are in an unfamiliar kitchen, wash utensils carefully before and after use.
2. Do not lick mixing bowl after use.
3. If cake rises, leave town!!!!Cooking love recipe xxx funny or true xxxx any offers xxx?
Hi Love, Hehehehehehe I am laughing out loud on this one. I sure get it!!! Lol Lol
A Friend.
poppy1Cooking love recipe xxx funny or true xxxx any offers xxx?
lol
ah that is funni!! hah!
x~X~x (~~,) x~X~x
cool
LMAO!
omg
Ha ha just love that recipe.!!!
Not if it rises thou, as you say then it's time to leave the country never mind the town ha ha.!!!
10/10.!!!
This deserves a star. How on under God do you think them up cos they are class???????? lol
star 4 u
OMG! Who would be sick enough to lick the mixing bowl after use!
You won't catch me licking that banana after it's all sqwooshy either!LOL!
funny ha ha
Thats really funny!!xx
nice one lol...no offers yet lol...seriously i love your jokes!!!
Sometimes you can't help licking the bowl after it's been used!
I love the cake rising bit.
I want to cook my man a romantic 3 course meal, any suggestions? recipes? tips?
Serve food you can eat with your fingers such as king prawns in a nice flavoured butter, or tacos, cream filled choux buns etc. and eat by candelight, close together so you can help clean each other up.......I want to cook my man a romantic 3 course meal, any suggestions? recipes? tips?
No, but that is such a sexy thing to say. You have no idea!I want to cook my man a romantic 3 course meal, any suggestions? recipes? tips?
This is a simple meal that anyone can prepare: appetizers of brie, crackers and smoked salmon or prosciutto with a lemon zest herb butter, and lime-marinated scallops
Make the herb butter in advance. At least an hour before you make it, set the butter out at room temperature. About an hour before dinner, take the herb butter out of the fridge so that it comes to spreadable consistency; set the brie out at the same time. Assemble napoleons just before dinner.
Herb butter
1/2 stick butter (4 tablespoons), softened
1 teaspoon Dijon mustard
1 teaspoon capers, drained and very finely chopped
1 teaspoon finely chopped fresh dill tops
1/2 teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little more zest for garnish, and for juice for the main-course avocado, below.)
Napoleons
8 large round crackers, such as Breton wafers
Small wedge brie, rind cut off and discarded, cut into pieces roughly the size of the crackers
8 thin slices smoked salmon (or prosciutto), of a size that will fit neatly on a cracker.
In a small bowl, mash and stir the softened butter with a plastic spatula or a spoon or fork until it鈥檚 creamy. Add mustard, capers, dill and lemon zest and mix well. Refrigerate, tightly covered, for an hour or two or overnight.
Just before serving, spread each cracker generously on one side with the herb butter.
Start with one cracker, butter side up. Top it with a piece of brie. If you鈥檝e bought sliced salmon, cut it to a size that will fit neatly atop the brie; if unsliced, slice it as thinly as possible and trim it to fit if necessary. Top with another buttered cracker, another piece of brie and another slice of salmon. Garnish with a little dab of butter, a teeny dill feather, 3 capers and a little lemon zest. Repeat to make a total of 4 napoleons.
Prosciutto variation
Use unflavored softened butter, substitute thinly sliced prosciutto for the salmon and add thin pear slices. Omit garnish.
Lime-marinated scallops
Serves 2, very generously, as a main course
Shopping: At the fresh-seafood counter, see if you can get bay scallops that are about an inch long and 3/4-inch thick; I found some at Central Market. If all they have is the itty-bitty bay scallops, go with the larger, pricier sea scallops. Have them packed on ice to take home.
You鈥檒l also need a couple of limes, a red bell pepper and a bunch of fresh cilantro (produce department). Note: Cilantro is a love-or-hate herb; find out if your loved one loves it. If not, get Italian (flat-leaf, not curly) parsley.
Also get a small head of butter or Bibb lettuce and an avocado. Buy the avocado a day or two early; you may not find a ripe one (yielding to slight pressure but not mushy), and a hard avocado needs a couple of days at room temperature (not in the fridge) to ripen.
Get some good-quality rolls or a crusty European-style loaf of bread.
Preparation tips: Grate the zest from the lime before you halve it. You鈥檒l get more juice if you zap the lime for about 45 seconds in the microwave and/or roll it, pressing down hard with your palm, on the counter before you halve it. Sticking the tines of a fork into the pulp while you鈥檙e squeezing it will make juicing easier.
1 pound large bay scallops or sea scallops
Grated zest of 1 lime
1/4 cup lime juice (squeeze directly into a measuring cup; limes vary widely, and it may take up to 2 limes)
1/2 medium red bell pepper, cut into very fine dice (slice it into thin matchsticks, stack together and cut crosswise)
Several sprigs cilantro or parsley (pluck off the top leaves and use as many as will loosely pack into a half-cup measure), roughly chopped
Several unblemished leaves butter or Bibb lettuce, washed and dried
Ripe avocado
2 teaspoons lemon juice
Freshly ground pepper, optional
If sea scallops are very large, slice into uniform pieces roughly 1 by 3/4-inch. Place in a non-metal bowl. Add zest; strain lime juice over scallops; add bell pepper and cilantro; toss gently so the lime juice coats all the scallops. Cover tightly and refrigerate for 2 to 4 hours before serving.
To serve, place a couple of lettuce leaves on one side of the plate. Halve the avocado and remove the pit. Gently make parallel vertical slices about 1/4 inch apart, down to the peel. Scoop the flesh from the peel in one piece with a large spoon and separate the slices (or peel each half and then slice). Fan slices in a semicircle on the other side of the plate from the lettuce. Drizzle 1 teaspoon lemon juice over them (a grinding of pepper is optional). Mound scallops in center of plate. Repeat with second plate. Garnish with cilantro
Check out this page:
http://www.gourmet-food-revolution.com/r鈥?/a>
It has a fab 3 course menu. Nice and easy to prepare, but very impressive. Plus lots of tips, timetable, planning notes etc.
Enjoy!
No, but that is such a sexy thing to say. You have no idea!I want to cook my man a romantic 3 course meal, any suggestions? recipes? tips?
This is a simple meal that anyone can prepare: appetizers of brie, crackers and smoked salmon or prosciutto with a lemon zest herb butter, and lime-marinated scallops
Make the herb butter in advance. At least an hour before you make it, set the butter out at room temperature. About an hour before dinner, take the herb butter out of the fridge so that it comes to spreadable consistency; set the brie out at the same time. Assemble napoleons just before dinner.
Herb butter
1/2 stick butter (4 tablespoons), softened
1 teaspoon Dijon mustard
1 teaspoon capers, drained and very finely chopped
1 teaspoon finely chopped fresh dill tops
1/2 teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little more zest for garnish, and for juice for the main-course avocado, below.)
Napoleons
8 large round crackers, such as Breton wafers
Small wedge brie, rind cut off and discarded, cut into pieces roughly the size of the crackers
8 thin slices smoked salmon (or prosciutto), of a size that will fit neatly on a cracker.
In a small bowl, mash and stir the softened butter with a plastic spatula or a spoon or fork until it鈥檚 creamy. Add mustard, capers, dill and lemon zest and mix well. Refrigerate, tightly covered, for an hour or two or overnight.
Just before serving, spread each cracker generously on one side with the herb butter.
Start with one cracker, butter side up. Top it with a piece of brie. If you鈥檝e bought sliced salmon, cut it to a size that will fit neatly atop the brie; if unsliced, slice it as thinly as possible and trim it to fit if necessary. Top with another buttered cracker, another piece of brie and another slice of salmon. Garnish with a little dab of butter, a teeny dill feather, 3 capers and a little lemon zest. Repeat to make a total of 4 napoleons.
Prosciutto variation
Use unflavored softened butter, substitute thinly sliced prosciutto for the salmon and add thin pear slices. Omit garnish.
Lime-marinated scallops
Serves 2, very generously, as a main course
Shopping: At the fresh-seafood counter, see if you can get bay scallops that are about an inch long and 3/4-inch thick; I found some at Central Market. If all they have is the itty-bitty bay scallops, go with the larger, pricier sea scallops. Have them packed on ice to take home.
You鈥檒l also need a couple of limes, a red bell pepper and a bunch of fresh cilantro (produce department). Note: Cilantro is a love-or-hate herb; find out if your loved one loves it. If not, get Italian (flat-leaf, not curly) parsley.
Also get a small head of butter or Bibb lettuce and an avocado. Buy the avocado a day or two early; you may not find a ripe one (yielding to slight pressure but not mushy), and a hard avocado needs a couple of days at room temperature (not in the fridge) to ripen.
Get some good-quality rolls or a crusty European-style loaf of bread.
Preparation tips: Grate the zest from the lime before you halve it. You鈥檒l get more juice if you zap the lime for about 45 seconds in the microwave and/or roll it, pressing down hard with your palm, on the counter before you halve it. Sticking the tines of a fork into the pulp while you鈥檙e squeezing it will make juicing easier.
1 pound large bay scallops or sea scallops
Grated zest of 1 lime
1/4 cup lime juice (squeeze directly into a measuring cup; limes vary widely, and it may take up to 2 limes)
1/2 medium red bell pepper, cut into very fine dice (slice it into thin matchsticks, stack together and cut crosswise)
Several sprigs cilantro or parsley (pluck off the top leaves and use as many as will loosely pack into a half-cup measure), roughly chopped
Several unblemished leaves butter or Bibb lettuce, washed and dried
Ripe avocado
2 teaspoons lemon juice
Freshly ground pepper, optional
If sea scallops are very large, slice into uniform pieces roughly 1 by 3/4-inch. Place in a non-metal bowl. Add zest; strain lime juice over scallops; add bell pepper and cilantro; toss gently so the lime juice coats all the scallops. Cover tightly and refrigerate for 2 to 4 hours before serving.
To serve, place a couple of lettuce leaves on one side of the plate. Halve the avocado and remove the pit. Gently make parallel vertical slices about 1/4 inch apart, down to the peel. Scoop the flesh from the peel in one piece with a large spoon and separate the slices (or peel each half and then slice). Fan slices in a semicircle on the other side of the plate from the lettuce. Drizzle 1 teaspoon lemon juice over them (a grinding of pepper is optional). Mound scallops in center of plate. Repeat with second plate. Garnish with cilantro
Check out this page:
http://www.gourmet-food-revolution.com/r鈥?/a>
It has a fab 3 course menu. Nice and easy to prepare, but very impressive. Plus lots of tips, timetable, planning notes etc.
Enjoy!
Why is there no such thing as an Authentic Indian Curry Recipe to cook at home?
all recipes never EVER taste like the REAL thing in the restaurant, why cant we cook a good curry at home, like we get in the restaurant, whats the secret? Chicken Madras or Rogan for example!Why is there no such thing as an Authentic Indian Curry Recipe to cook at home?
You have to make the spices just right by frying the seeds, pods, and dried chiles and then crushing them in a moral %26amp; pestle, adding them to the frying onions, which should be fried in butter or vegetable ghee until it bubbles and the onions turn golden. This takes practice and you are bound to mess it up the first few times.
Another trick is to make an onion pure to add to the sauce. This gives it the authentic consistency. You just boil half a dozen onions until they are really soft. Drain the water and mash them into a pure. Then add to the sauce and mix in.
When you have finished. Leave the sauce to cool and reheat.Why is there no such thing as an Authentic Indian Curry Recipe to cook at home?
I hate to disillusion you, but the food in ';Indian'; restaurants is very seldom even remotely authentic. If you want authentic Indian cooking, befriend an authentic Indian and ask nicely for the recipes. Worked for me.
First of all the idea of a 'curry' is totally UK.
2nd, India is a large country and their style of cooking differs vastly from north to south and east to west.
3rd, there are many authentic recipes available in authentic Indian cook books (not bastardised British versions).
I've cooked 'Indian' dishes for Indians and they have always enjoyed it. And no, they weren't just being polite. I once made dhal as a side dish when we were having a b-b-q. The Indian wife of the our local restaurant in Switzerland, where they served Indian food, came to me and confessed, 'I think I ate most of your dhal, it's better than ours in the restaurant.'
Always use BOLST Madras curry powder and plenty of tinned chopped tomatoes then add anything you want to. BOLST is stocked in most Oriental/Eastern supermarkets. Curry is always better the day after being cooked.
Try this one and see if you like it.........
INDIAN CHICKEN CURRY
Categories: Indian, Spices, Beverages, Poultry
Yield: 6 servings
2 1/2 lb Cooked, Cubed Chicken
Water
Salt
Celery Tops
3 tb Butter
1 md Tart Apple, Peeled And Diced
1 md Thinly Sliced Onion
1 tb Curry Powder, Or More
1/3 c Raisins
1 c Chicken Broth
1/2 c Coca-Cola
3 1/2 tb Flour
1 c Half And Half
1 ts Salt
1/8 ts White Pepper
Hot Cooked Rice
Rinse the chicken pieces. In a pot of boiling water, cook the chicken with
a few celery tops. Cover and simmer for about 1 hour or until fork tender.
Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch
pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the
apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in
raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl,
mix flour with the Half and Half, stirring until smooth. Add the salt and
white pepper to the onion apple mixture. Stir and cook over low heat until
thick and creamy. Taste for seasoning. Add the chicken and turn into a
covered container to chill overnight. Reheat in the top of a double boiler
over hot water and serve on cooked rice with a selection of condiments;
including, grated coconut, chopped peanuts, chopped raw onions, raisins,
sweet pickle relish, chutney, chow chow, andor lime wedges. From:
';International Cooking with Coca-Cola';, a give away pamphlet from The
Coca-Cola Company, 1981.
Hi, CURRY is a general term used to call Indian gravy dishes. There are different types of curries depending on different regions and cultures of India. The curries in restaurants are not necessarily 'authentic'. The ones made at home by our moms and grand moms are the authentic ones.
Restaurants customize the curry to cater to the palate of the people from different countries. So a Chicken Madras Curry will taste different in Indian, British and US restaurants. Generally in US they reduce the spice (in terms of heat and also in terms of types of spices).
Also, in restaurants, they add cream and other fattening agents which normally may not be used in the authentic dish.
IF YOU CANT COOK TRY PATAKS SAUCES, VERY GOOD, IF NOT RECIPE ABOVE IS SPOT ON
hmmm... i m not a cooker but making chicken curry at home is as simple as making chips or omlate at home.
as being asian my mom and other relatives always make chicken curry at home and we dont even like one made in resturants coz they tast alot differnt and delicious compare to resturants.
i think u should need conult with some pakistani-indian women for the recipe because almost everyone of them know how to make curry.
The secret to a GREAT curry is';it has to cook on a slow flame without the meat added for atleast 2 hours. Add the meat and cook on a slow flame again till meat is tender which is again an hour for read meats. You will get a finger licking delicious curry.
Normally we grind atleast 10 herbs/spices with coconut and it takes time for the flavors to really integrate with each other.
If you do not have that much time to spend in the kitchen make your paste and refrigerate it for a day. Cook the curry in the morning but eat it only at night the taste will be yum.
I grind these ingredients for my chicken curry.
A whole coconut, 6/8 medium red chillies, a handful of roasted peanuts( you have to pre roast them and all the other ingredients separately for the real taste), roaster cummin seeds one tsp, roasted coriander seeds 1 tsp, poppy seeds soaked in water 1 tsp sesame seeds roasted 2 tsp. one tomato, one onion. A few cloves and peppercorns Make a very fine paste of this with water and even after the paste is ready run the blender for 5 mts.
If you want to make a fish/prawn curry do not add the tomato,cloves and peppercorns add vinegar and molasses instead.
Curry is a very generic term for any gravy based dish in India (meat and vegetarian) - each region in India will differ in the ways they prepare it. Every person will say their dish is AUTHENTIC!
What you taste in restaurants is usually not the kind you would taste in Indian homes. The ones made at restaurants are more rich and cooked with lots of oils to heighten the flavor. Some restaurants actually have the same curry base that they add to different dishes!
But the most traditional form of curry that you will find in Indian homes will have a good blend of spices ( turmeric being an essential part because Indians consider it to have medicinal properties). Apart from that the curries may or maynot have onion, ginger and garlic paste, and powdered spices like red chillies, cumin, corriander seeds being the most common ones. (Curry powder sold in the shops is just a mix of all this to make life simpler! However a traditional cook in India will not use it, but make their own at home)
Every person who makes curry will have their own unique taste - even in my house when my grandmother cooked something I liked it better than what my mom cooked - even though they had used the same ingredients!
Maybe it's the curry that you are using. Remember that the curry you buy in the market has been sitting around for a long time waiting for someone like you who wants a good curry dish to cook/eat to come along and buy it. Also, I find that depending on the brand and where it is made or comes from the different the taste and level of spicy it has. Try different ones. When you go shopping try an ethnic store rather than the usual supermarket. Best wishes and take care.
have to go to an indian spice store, get all the ingredients there, and it will be just as good as you want it to be.
there is
Don't know what your American Indian restaurants are like, but most British ones are not like what you get in India.';Authentic'; means nothing really, expecially when it comes to cooking. For a start, the waiters are paid too much...
Try the recipes on this site
http://www.indianfoodsco.com/Recipes/Hom鈥?/a>
because, authentic indian curry is inherently indian. unless of course you live in bengal; or maybe madras!
You have to make the spices just right by frying the seeds, pods, and dried chiles and then crushing them in a moral %26amp; pestle, adding them to the frying onions, which should be fried in butter or vegetable ghee until it bubbles and the onions turn golden. This takes practice and you are bound to mess it up the first few times.
Another trick is to make an onion pure to add to the sauce. This gives it the authentic consistency. You just boil half a dozen onions until they are really soft. Drain the water and mash them into a pure. Then add to the sauce and mix in.
When you have finished. Leave the sauce to cool and reheat.Why is there no such thing as an Authentic Indian Curry Recipe to cook at home?
I hate to disillusion you, but the food in ';Indian'; restaurants is very seldom even remotely authentic. If you want authentic Indian cooking, befriend an authentic Indian and ask nicely for the recipes. Worked for me.
First of all the idea of a 'curry' is totally UK.
2nd, India is a large country and their style of cooking differs vastly from north to south and east to west.
3rd, there are many authentic recipes available in authentic Indian cook books (not bastardised British versions).
I've cooked 'Indian' dishes for Indians and they have always enjoyed it. And no, they weren't just being polite. I once made dhal as a side dish when we were having a b-b-q. The Indian wife of the our local restaurant in Switzerland, where they served Indian food, came to me and confessed, 'I think I ate most of your dhal, it's better than ours in the restaurant.'
Always use BOLST Madras curry powder and plenty of tinned chopped tomatoes then add anything you want to. BOLST is stocked in most Oriental/Eastern supermarkets. Curry is always better the day after being cooked.
Try this one and see if you like it.........
INDIAN CHICKEN CURRY
Categories: Indian, Spices, Beverages, Poultry
Yield: 6 servings
2 1/2 lb Cooked, Cubed Chicken
Water
Salt
Celery Tops
3 tb Butter
1 md Tart Apple, Peeled And Diced
1 md Thinly Sliced Onion
1 tb Curry Powder, Or More
1/3 c Raisins
1 c Chicken Broth
1/2 c Coca-Cola
3 1/2 tb Flour
1 c Half And Half
1 ts Salt
1/8 ts White Pepper
Hot Cooked Rice
Rinse the chicken pieces. In a pot of boiling water, cook the chicken with
a few celery tops. Cover and simmer for about 1 hour or until fork tender.
Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch
pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the
apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in
raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl,
mix flour with the Half and Half, stirring until smooth. Add the salt and
white pepper to the onion apple mixture. Stir and cook over low heat until
thick and creamy. Taste for seasoning. Add the chicken and turn into a
covered container to chill overnight. Reheat in the top of a double boiler
over hot water and serve on cooked rice with a selection of condiments;
including, grated coconut, chopped peanuts, chopped raw onions, raisins,
sweet pickle relish, chutney, chow chow, andor lime wedges. From:
';International Cooking with Coca-Cola';, a give away pamphlet from The
Coca-Cola Company, 1981.
Hi, CURRY is a general term used to call Indian gravy dishes. There are different types of curries depending on different regions and cultures of India. The curries in restaurants are not necessarily 'authentic'. The ones made at home by our moms and grand moms are the authentic ones.
Restaurants customize the curry to cater to the palate of the people from different countries. So a Chicken Madras Curry will taste different in Indian, British and US restaurants. Generally in US they reduce the spice (in terms of heat and also in terms of types of spices).
Also, in restaurants, they add cream and other fattening agents which normally may not be used in the authentic dish.
IF YOU CANT COOK TRY PATAKS SAUCES, VERY GOOD, IF NOT RECIPE ABOVE IS SPOT ON
hmmm... i m not a cooker but making chicken curry at home is as simple as making chips or omlate at home.
as being asian my mom and other relatives always make chicken curry at home and we dont even like one made in resturants coz they tast alot differnt and delicious compare to resturants.
i think u should need conult with some pakistani-indian women for the recipe because almost everyone of them know how to make curry.
The secret to a GREAT curry is';it has to cook on a slow flame without the meat added for atleast 2 hours. Add the meat and cook on a slow flame again till meat is tender which is again an hour for read meats. You will get a finger licking delicious curry.
Normally we grind atleast 10 herbs/spices with coconut and it takes time for the flavors to really integrate with each other.
If you do not have that much time to spend in the kitchen make your paste and refrigerate it for a day. Cook the curry in the morning but eat it only at night the taste will be yum.
I grind these ingredients for my chicken curry.
A whole coconut, 6/8 medium red chillies, a handful of roasted peanuts( you have to pre roast them and all the other ingredients separately for the real taste), roaster cummin seeds one tsp, roasted coriander seeds 1 tsp, poppy seeds soaked in water 1 tsp sesame seeds roasted 2 tsp. one tomato, one onion. A few cloves and peppercorns Make a very fine paste of this with water and even after the paste is ready run the blender for 5 mts.
If you want to make a fish/prawn curry do not add the tomato,cloves and peppercorns add vinegar and molasses instead.
Curry is a very generic term for any gravy based dish in India (meat and vegetarian) - each region in India will differ in the ways they prepare it. Every person will say their dish is AUTHENTIC!
What you taste in restaurants is usually not the kind you would taste in Indian homes. The ones made at restaurants are more rich and cooked with lots of oils to heighten the flavor. Some restaurants actually have the same curry base that they add to different dishes!
But the most traditional form of curry that you will find in Indian homes will have a good blend of spices ( turmeric being an essential part because Indians consider it to have medicinal properties). Apart from that the curries may or maynot have onion, ginger and garlic paste, and powdered spices like red chillies, cumin, corriander seeds being the most common ones. (Curry powder sold in the shops is just a mix of all this to make life simpler! However a traditional cook in India will not use it, but make their own at home)
Every person who makes curry will have their own unique taste - even in my house when my grandmother cooked something I liked it better than what my mom cooked - even though they had used the same ingredients!
Maybe it's the curry that you are using. Remember that the curry you buy in the market has been sitting around for a long time waiting for someone like you who wants a good curry dish to cook/eat to come along and buy it. Also, I find that depending on the brand and where it is made or comes from the different the taste and level of spicy it has. Try different ones. When you go shopping try an ethnic store rather than the usual supermarket. Best wishes and take care.
have to go to an indian spice store, get all the ingredients there, and it will be just as good as you want it to be.
there is
Don't know what your American Indian restaurants are like, but most British ones are not like what you get in India.';Authentic'; means nothing really, expecially when it comes to cooking. For a start, the waiters are paid too much...
Try the recipes on this site
http://www.indianfoodsco.com/Recipes/Hom鈥?/a>
because, authentic indian curry is inherently indian. unless of course you live in bengal; or maybe madras!
What is a simple recipe to cook fresh salmon?
drizzle with olive oil and sprinkle on some lemon pepper seasoning. broil until top is slightly brown. be careful not to overcook.What is a simple recipe to cook fresh salmon?
Cook it in a hot pan with oil and garlic and shallots and a little bit of lemon juice. make sure you put a little thyme ,salt and pepper.when it is done cooking add some butter the the juices in the pan and that is your sauce. but only cook the salmon like medium. do not over cook itWhat is a simple recipe to cook fresh salmon?
Fresh Salmon, salt pepper it, 2 tbs of soy sauce on salmon, mesh a finger head of ginger, squeeze the ginger juice on salmon, cut up scallions(I love lots of them but usual 1 stalk will do for per salmon), chill in in fridge for 1/2 hr... bake it in 350 degree oven for 20 min max... like mine still a little moist in the center. Like Steak, Tuna and Salmon (need them fresh!) they can be done rare, medium and well-done(steak have 5 levels of course!)
Microwave Salmon
Put salmon filet in microwave safe dish , sprinkle with lemon juice, season with seasoned salt, top with sliced onions. Cover with chicken broth. cook until salmon flakes easily (about 4-6 min. depending on thickness of salmon and wattage of microwave.
if you have a grill this is a good one.in a piece of foil put the salmon, cut up all types of bell peppers and onion.now in a small bowl add adobo,blk pepper,lemon juice(1tsp)and pour over fish.put a small piece of butter so the fish will come off the foil easy.enjoy
butter, lemon, salt and pepper, rub it on the fish, wrap it really well in aluminum foil and put it in the top rack of the dishwasher for one long cycle....and yes, I swear, I am not joking.... it is really good.... I usually don't run the dishes with it, but he lady I got the recipe from actually does.......
Put it in a shallow dish, like a pie pan, and pour a whole mess of soy sauce (preferably low sodium) on it till it's about half covered. Turn it upside down so both sides are coated, then sprinkle dill on it. Melt some butter in a saucepan over medium low heat and saute the salmon until it's no longer pink. Delicious.
Purchase a cedar plank from your local grocer. Season the plank with salt, pepper, lemon, honey and butter. Season salmon with salt, pepper, lemon, honey and butter. Place salmon on plank with the skin side down. (Yes cook with the skin on) Place plank with salmon on grill directly over open flame. Cook to your preferred doneness.
Enjoy the best piece of salmon you have ever tasted.
poach in water with lemon and old bay in pan... sprinkle old bay on the salmon 20 minutes done
Put whole or half salmon in large pot. Cover with cold water. Add one onion, salt, pepper, a sprinkle of sweet basil or herbs of your choice. Bring water to a boil. When boiling, reduce to simmer and let simmer about 15 to 20 minutes or until flesh flakes easily with a fork. Let cool. I remove the skin while it's still quite warm. Can be served warm or cold. Really good with a baked new potato and summer fresh veggies.
Broiled dill salmon
Ingredients:
陆 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)
Preparation:
1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400掳F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.
Beverage suggestions:
Light lager beer, Chenin Blanc
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Soy-Glazed Salmon Burgers with Ginger Lime AioliSutter Home Build a Better Burger Contest Winner
Aioli:
1/4 cup reduced calorie or regular mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc
Burgers:
1 egg
2 tablespoons aioli
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chili sauce or bottled hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup bread crumbs
1 teaspoon salt
Vegetable oil
4 sesame buns, split
Orange slices for garnish, optional
Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.
**************************************鈥?br>
Salmon and Cod Fishcakes
Recipe courtesy James O'Connor
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:
6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Special equipment: fish kettle or baking sheet
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
*Cook's note: Ratio of potato to fish should be 50:50.
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.
* Cook's note: Leaving the mixture to chill makes it easier to handle.
I like to cook them in the broiler. I lay down sliced rounds of lemons and a few slivers of onions on a piece of foil, not too many though they will over power the fish. and I lightly season them with onion and garlic powder. Never use salt while cooking any meat. it will dry them out. I usually broil them for 10-20 minutes, I like mine well done but my husband prefers them rare.
Cook it in a hot pan with oil and garlic and shallots and a little bit of lemon juice. make sure you put a little thyme ,salt and pepper.when it is done cooking add some butter the the juices in the pan and that is your sauce. but only cook the salmon like medium. do not over cook itWhat is a simple recipe to cook fresh salmon?
Fresh Salmon, salt pepper it, 2 tbs of soy sauce on salmon, mesh a finger head of ginger, squeeze the ginger juice on salmon, cut up scallions(I love lots of them but usual 1 stalk will do for per salmon), chill in in fridge for 1/2 hr... bake it in 350 degree oven for 20 min max... like mine still a little moist in the center. Like Steak, Tuna and Salmon (need them fresh!) they can be done rare, medium and well-done(steak have 5 levels of course!)
Microwave Salmon
Put salmon filet in microwave safe dish , sprinkle with lemon juice, season with seasoned salt, top with sliced onions. Cover with chicken broth. cook until salmon flakes easily (about 4-6 min. depending on thickness of salmon and wattage of microwave.
if you have a grill this is a good one.in a piece of foil put the salmon, cut up all types of bell peppers and onion.now in a small bowl add adobo,blk pepper,lemon juice(1tsp)and pour over fish.put a small piece of butter so the fish will come off the foil easy.enjoy
butter, lemon, salt and pepper, rub it on the fish, wrap it really well in aluminum foil and put it in the top rack of the dishwasher for one long cycle....and yes, I swear, I am not joking.... it is really good.... I usually don't run the dishes with it, but he lady I got the recipe from actually does.......
Put it in a shallow dish, like a pie pan, and pour a whole mess of soy sauce (preferably low sodium) on it till it's about half covered. Turn it upside down so both sides are coated, then sprinkle dill on it. Melt some butter in a saucepan over medium low heat and saute the salmon until it's no longer pink. Delicious.
Purchase a cedar plank from your local grocer. Season the plank with salt, pepper, lemon, honey and butter. Season salmon with salt, pepper, lemon, honey and butter. Place salmon on plank with the skin side down. (Yes cook with the skin on) Place plank with salmon on grill directly over open flame. Cook to your preferred doneness.
Enjoy the best piece of salmon you have ever tasted.
poach in water with lemon and old bay in pan... sprinkle old bay on the salmon 20 minutes done
Put whole or half salmon in large pot. Cover with cold water. Add one onion, salt, pepper, a sprinkle of sweet basil or herbs of your choice. Bring water to a boil. When boiling, reduce to simmer and let simmer about 15 to 20 minutes or until flesh flakes easily with a fork. Let cool. I remove the skin while it's still quite warm. Can be served warm or cold. Really good with a baked new potato and summer fresh veggies.
Broiled dill salmon
Ingredients:
陆 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)
Preparation:
1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400掳F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.
Beverage suggestions:
Light lager beer, Chenin Blanc
**************************************鈥?br>
Soy-Glazed Salmon Burgers with Ginger Lime AioliSutter Home Build a Better Burger Contest Winner
Aioli:
1/4 cup reduced calorie or regular mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc
Burgers:
1 egg
2 tablespoons aioli
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chili sauce or bottled hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup bread crumbs
1 teaspoon salt
Vegetable oil
4 sesame buns, split
Orange slices for garnish, optional
Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.
**************************************鈥?br>
Salmon and Cod Fishcakes
Recipe courtesy James O'Connor
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:
6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Special equipment: fish kettle or baking sheet
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
*Cook's note: Ratio of potato to fish should be 50:50.
In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.
* Cook's note: Leaving the mixture to chill makes it easier to handle.
I like to cook them in the broiler. I lay down sliced rounds of lemons and a few slivers of onions on a piece of foil, not too many though they will over power the fish. and I lightly season them with onion and garlic powder. Never use salt while cooking any meat. it will dry them out. I usually broil them for 10-20 minutes, I like mine well done but my husband prefers them rare.
Can i cook a double recipe of green bean casserole in the same casserole dish?
I have a standard (i guess) casserole dish and i just don't want the stuff to overflow and i don't have the extra cash to get another dish. Does anyone know if this will overflow or not turn out right? And do i cook it twice as long so that it all gets cooked?Can i cook a double recipe of green bean casserole in the same casserole dish?
I don't know what recipe you're using or how many servings, but when I use a 13x9 baking dish, I always double that recipe on the can of French's fried onions for greenbean casserole. If I don't, it's too shallow and not enough. (Actually I have even tripled the recipe). I don't even go by the cooking time on the recipe. If you're using canned green beans, everything is basically already cooked. You can just tell it's done when it gets kind of bubbly and the fried onions start browning.
I don't think it will overflow. I think it will be fine. But just mix all the ingredients in a big bowl, then pour into your pan. You'll be able to tell if it's too much for the pan. And if it is, can you then just pour the rest of it into a smaller pan and bake separately?Can i cook a double recipe of green bean casserole in the same casserole dish?
i wouldn't really double the recipe for the same dish, but if you want to, make sure you check it at a reg time so it won't burn or be over-done or anything...
===========
Use a 9 x 13 inch dish. Check for doneness at regular time, adjust if not done yet
yes
I don't know what recipe you're using or how many servings, but when I use a 13x9 baking dish, I always double that recipe on the can of French's fried onions for greenbean casserole. If I don't, it's too shallow and not enough. (Actually I have even tripled the recipe). I don't even go by the cooking time on the recipe. If you're using canned green beans, everything is basically already cooked. You can just tell it's done when it gets kind of bubbly and the fried onions start browning.
I don't think it will overflow. I think it will be fine. But just mix all the ingredients in a big bowl, then pour into your pan. You'll be able to tell if it's too much for the pan. And if it is, can you then just pour the rest of it into a smaller pan and bake separately?Can i cook a double recipe of green bean casserole in the same casserole dish?
i wouldn't really double the recipe for the same dish, but if you want to, make sure you check it at a reg time so it won't burn or be over-done or anything...
===========
Use a 9 x 13 inch dish. Check for doneness at regular time, adjust if not done yet
yes
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