[sahara_mafia]

Szechuan Sauce
( handy sauce when making dishes )

Ingredients:

* 2 tablespoons dry sherry
* 1 1/2 tablespoons minced peeled ginger
* 2 garlic cloves, minced
* 1/2 teaspoon dry crushed red pepper
* 1/2 cup canned low sodium chicken broth
* 2 teaspoons cornstarch
* 1 1/2 tablespoons soy sauce
* 1 tablespoon asian chili-garlic sauce
* 1 teaspoon sugar

Directions:

1. 1 Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
2. 2 Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
3. 3 Stir the cornstarch mixture into the soy mixture. Stir until thickened.


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[sahara_mafia]

FRANKIES

Ingredients

4 chapatis or rotis (or whole wheat tortillas)
1 egg beaten with a little water, add 1 tbsp of finely minced cilantro leaves
2-3 tbsp of freshly chopped cilantro leaves

1 small onion, thinly sliced
2-3 small Thai green chilies, finely chopped (to taste)
1-2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
½ tsp turmeric
1 tsp cumin powder
¼ tsp red chili powder, to taste
1 tsp chaat masala (easily available at any Indian grocery store)
juice of ½ lime
salt & pepper, to taste
2-3 tbsp oil (vegetable or canola)

FOR THE FILLING:

Vegetables: you can use an assortment of your favorite vegetables such as colorful bell peppers, carrots, yellow squash, zucchini, snow peas, mushrooms, sugar snap peas, tender young green beans (haricot vert), sweet corn, peas…

Paneer: 2 cups of paneer cubes, small dice

Chicken: 2-3 boneless skinless chicken breasts, cut into small bite size pieces

Shrimp: 1 lb of small size shrimp (peeled, de-veined and tail removed)

METHOD:

Vegetables:
Trim and cut the vegetables into small bite size pieces (squash, zucchini, green beans, mushrooms) or into julienne strips (carrots or bell peppers). In a large pot of boiling salted water, blanch the snow peas, green beans and sugar snap peas for just 1 minute. Quickly remove and drop into an ice bath. This will set their lovely green color and stop the cooking process. Drain well, pat dry and set aside until needed.

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the vegetables in batches, adding the vegetables that take the longest to cook first. Stir fry until all the vegetables have been just slightly cooked but still crisp. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Paneer:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the paneer cubes and toss. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Chicken:
In a large wok on medium high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the chicken and toss. Stir fry for a few more minutes until the chicken is fully cooked through. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Shrimp:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the shrimp and toss. Stir fry for a few more minutes until the shrimp is just barely cooked. Be careful not to overcook the shrimp. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

FRANKIE ASSEMBLY:

In a large skillet on medium low heat, add ½ tbsp of oil and add the chapati (or paratha or tortilla). Liberally brush the egg wash onto the chapati and flip. Let cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes.

Remove the chapati to a clean cutting board and let cool slightly. Add a few table spoons of the filling and roll into a cigar shape. Gently reheat the filling if necessary. Repeat the process for the rest of the chapatis. Garnish with freshly chopped cilantro leaves and serve with your favorite chutneys and sauces.

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CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of ½ a lime
water (if needed)
salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.

[sahara_mafia]

CHICKEN MEATLOAF


2 lb. ground chicken
1 c. soft bread crumbs
1 c. tomato sauce
1/4 horseradish sauce
1/2 c. finely chopped onion
1/4 c. butter (butter flavored), melted
1/4 c. chicken broth, heated
1 tsp. salt
1/2 tsp. pepper
2 eggs

In large bowl, mix together chicken, bread crumbs, onion, salt and pepper. In small bowl; beat eggs. Add tomato sauce and horseradish sauce; mix well. Pour egg mixture into ground chicken mixture and mix well.

Lightly oil 9 x 5 x 3 inch loaf pan; pack chicken lightly into prepared pan. Bake in 350 degree oven about 1 hour, basting occasionally with melted butter and chicken broth which have been mixed together. Chicken loaf will be done when it shrinks from sides and springs back at a gently touch. Pour off liquid. Let loaf sit several minutes, turn out onto a serving platter.

[sahara_mafia]

GROUND CHICKEN MEATLOAF

1 1/2-2 lb. ground chicken
3 slices bread crumbs
1/2 med. onion
1/3 c. ketchup
2 eggs
2 tbsp. A-1 steak sauce
Season to taste

Mix together and bake in 350 degree oven for 1 hour.

[sahara_mafia]

Rotisserie Chicken Greek Salad

ingredients

* 1 (2 to 2 1/2 lb.) rotisserie chicken from the deli, whole or cut up
* 2 tablespoons plus 1/3 cup bottled Greek vinaigrette salad dressing
* 1 10-oz. pkg. romaine lettuce salad or 8 cups torn romaine lettuce
* 1/2 cup small fresh mint leaves, lightly packed
* 1/2 cup lightly packed small fresh oregano leaves
* 1/3 cup kalamata olives, pitted and halved
* Fresh mint sprigs
* Fresh oregano sprigs
* Lemon wedges

directions

1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
2. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.
3. Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges. Makes 6 main-dish servings.

[sahara_mafia]

Late-Summer Stew

ingredients

* 1 17-oz. pkg. refrigerated cooked beef roast au jus
* 1 8-oz. pkg. peeled fresh baby carrots, sliced
* 3-1/2 cups water
* 1/2 of a 16-oz. pkg. refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups)
* 1 14.5-oz. can diced fire-roasted tomatoes with garlic
* 2 Tbsp. snipped fresh oregano

directions

1. Pour juices from beef roast into large saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt.
2. Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.

[sahara_mafia]

Lemon-Pepper Pasta and Chicken


ingredients

• 8 ounces dried lemon-pepper linguine or penne pasta*
• 1 cup shelled fresh or frozen baby peas
• 3 tablespoons olive oil
• 12 ounces skinless, boneless chicken breast halves, cut into thin, bite-size strips
• 1 medium red onion, cut into thin wedges
• 1 tablespoon snipped fresh marjoram, or 1 teaspoon dried marjoram, crushed
• 4 cloves garlic, sliced
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

directions

1. Prepare pasta according to package directions, adding peas during the last 1 minute of cooking. Drain pasta mixture; toss with 1 tablespoon of the olive oil. Set aside.
2. Meanwhile, in a large skillet heat remaining olive oil over medium heat. Cook chicken, onion wedges, dried marjoram, if using, garlic, and salt in hot oil for 3 to 4 minutes or until no pink remains in chicken, stirring often.
3. Stir lemon juice into mixture in skillet. Cook and stir for 1 minute more, scraping up brown bits. Gently toss pasta with chicken mixture and fresh marjoram, if using. Serve immediately. Makes 4 servings.
4. *Note: If lemon-pepper pasta is not available, add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon grated lemon peel to 2 cups plain cooked pasta just before tossing with chicken.

[sahara_mafia]

Meatballs and Greens on Ciabatta

ingredients

* 1/3 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1 bunch Italian (flat-leaf) parsley, large stems removed
* 2 cloves garlic
* Salt and ground black pepper
* 1 16- to 18-ounce package frozen cooked Italian-style meatballs, thawed*
* 1/2 of a small head romaine, cut-up or torn
* 6 ciabatta rolls, split and toasted

directions

1. In a food processor or blender combine oil, lemon juice, parsley, and garlic; cover and process until finely chopped. Add salt and pepper to taste.
2. Transfer parsley mixture to a large skillet; add meatballs and heat through, covered, over medium heat, stirring and spooning sauce over meatballs occasionally.
3. Place one ciabatta roll, toasted side up, on each plate. Top with shredded romaine. Remove meatballs from skillet with a slotted spoon; place atop romaine. Drizzle warm parsley mixture over meatballs. Makes 6 servings.

[sahara_mafia]

Margarita Carmona's Chili Verde



2 cups olive oil

4 pounds pork butt, trimmed and cut into 1 1/2-inch chunks

2 heads garlic, chopped
Salt and fresh-ground black pepper

1/2 large yellow onion, diced

1 bunch cilantro

3 limes, sliced

Salsa

3 pounds tomatillos, peeled and quartered

2 fresh jalapeños, sliced (add more if you like heat)

2 garlic cloves, diced

1/2 large yellow onion, quartered

Directions 

1. In a large stock pot, heat the oil at medium-high and add the pork and garlic. Season with salt and pepper to taste. Bring to a boil and then lower to a simmer. Slow-fry the pork for approximately 1 hour, stirring occasionally.

2. While the pork is cooking, in a large container add two cups of water to the salsa ingredients. Blend with a hand mixer until chunky and well combined.

3. When the pork is browned and well cooked on all sides, remove 3/4 of the oil. Add the onion and cook for 10 minutes.

4. Add the salsa to the pork and simmer for approximately 90 minutes, seasoning to taste with salt and pepper, until the pork is well braised and tender enough to pull apart with your fingers. Divide among eight bowls. Garnish with cilantro and a squeeze of lime. Serve with corn tortillas.

[Tyrsonswood]

Food:


Meat.....
Fire.....

[sahara_mafia]

u also need some spices ty

[Tyrsonswood]

And ruin the meat?

[sahara_mafia]

not necessarily to enhance the taste

[sahara_mafia]

Condense Milk Kulfi

Ingredients
400 ml condensed milk
400 ml unsweetened condensed milk
100 gms cream
3/4 tsp vanilla essence



Method

* Combine all the ingredients and whisk well so that no lumps remain.
* Pour into kulfi moulds and keep in the refrigerator for 7 to 8 hours or till set.
* Serve chilled.

[sahara_mafia]

Condense Milk Kulfi (2)

Ingredients
1/2 cup condensed milk
3/4 tsp milk powder
1 cup milk
3/4 tsp cardamom (elaichi) powder



Method

* In a deep pan, add 1/2 cup milk and the condensed milk and mix well.
* Add the cardamom powder and bring the mixture to boil for 10 minutes.
* Add the remaining milk gradually and mix well and cook till the mixture becomes thick and creamy.
* Remove from the flame and cool.
* Pour the mixture into kulfi moulds and place them in the frezer for 2 hours.
* Serve chilled.

[FuNsTeR]

melt in the mouth Apple Tart/Pie

3 or 6 sweet hard apples 2 if it is Bramleys or 6 if your using Coxs
75g Caster sugar
75g unsalted butter
100ml Water
1 lemon or 15ml lemon juice
75 - 100ml of Apple cider (magners)
1lb of sweet shortcrust pastry - Just Roll( i hate making shortcrust pastry Messy)
1 steel plate, muslin and marbles (dried peas would do)

method get a bowl and 3/4 fill with freezing cold water then cut lemon in half and squeeze the juice from both halves of the lemon into the bowl of freezing cold water. Peel, core and cut your apples into quarters and put into the cold water/lemon juice to stop them going brown.

put 60 grams of Caster sugar and butter in a non stick pant or wok and gently heat until the butter melts add the water and cider and mix until it starts to go syrupy then add the apple quarters and gently turn, cook the apples till they start to go soft (not breaking up) this could take up to 20 - 25 minutes. at the same time pre heat your oven to gas mark 4/180. cut about 1/3 of your pastry for your bas and roll it out until it fits your steel plate then lighly dust your plate with flour before placing the pastry base on the plate then use a fork to prick holes into the pastry then put the marbles/dried peas in the muslin bag and spred about the pastry, place the pastry in the oven for 20 mintues or until the pastry becomes a light gold color, when the pastry is ready remove from the oven (keep the oven on) and remove the muslin from the base for 10 minutes then roll out the 2/3rds of the pastry for the top until it fits the steel dish. spoon in the apples and syrup into the shortcrust base and put the pastry top on and stick it to the base by running some milk along the pastry edges then sprinkle the 15 grams of caster sugar on top of the pastry lid then put the pie back in the oven for a further 20 - 25 minutes until golden brown.

serve pie/tart with cream/creme fresh the apple will be succelent and melt in the mouth with the syrup and the pastry will have a short bread like texture and the base will be crisp instead of the usual soggy base apple tarts/pies tend to have, it does sound like a lot of work but all in it shouldn't take more than a 1 hour to make

[sahara_mafia]

Dahi Puri

Ingredients
1 recipe Puri
2/3 cup mixed sprouts
2/3 cup boiled potatoes, cubed
1 cup Khajur Imli ki Chutney
3 cups curds (dahi)
salt to taste

For the garnish
1/2 cup Sev
2 tsp chilli powder
2 tsp roasted cumin seeds (jeera) powder
2 tbsp chopped coriander (dhania)


Method

• Arrange the puris on a serving plate.
• Crack a small hole in the centre of each puri.
• Add salt to the curds and mix well.
• Fill it with the mixed sprouts, potato, khajur imli ki chutney and top with fresh curds.
• Sprinkle the nylon sev, chilli powder and cumin seed powder on top.
• Garnish with the chopped coriander and serve immediately.

Khajur Imli ki Chutney is

2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup grated jaggery (gur)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste


Method

• Wash the dates and tamarind and place them in a saucepan.
• Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
• Cool and strain the mixture through a sieve.
• Use as required. Store refrigerated.

Tips

• You can also purée the chutney in a food processor and then strain it.