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Archive through May 26, 2004

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipies--Not weight watchers or any other diet (ARCHIVES): Archive through May 26, 2004 users admin

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Lumbele
Member

07-12-2002

Wednesday, April 28, 2004 - 12:46 pm   Edit Post Move Post Delete Post View Post    
Does anyone know what the Brits mean exactly when they are "having curry"? Curry what and how do you make it?

Skootz
Member

07-23-2003

Wednesday, April 28, 2004 - 5:32 pm   Edit Post Move Post Delete Post View Post    
I got this site from another board I go to ...here is a recipe for the Curry.

http://www.amsmyth.demon.co.uk/Recipes/Curry.html

here is the recipe

Curry
This isn't authentic Indian; it's a Good British Curry (the kind that did something - not sure what - to the Empire), but it's very good.

Please note, this recipe is not vegetarian, but could easily be adapted.

1 large onion
2 cloves garlic
1 lb turkey meat in chunks (you could use mince, or minced beef, or quorn, if you are vegetarian, or you could simply omit it)
1 small banana
1 apple
2-3 oz frozen peas
2-3 oz frozen sweetcorn
2-3 oz sultanas
1 pint (1 US pints) stock (I used chicken; vegetarian would do!)
1 tablespoon curry powder
1 small green chilli, chopped
Piece of ginger root, chopped
1-2 Tbs chopped coriander (cilantro)

If using beef mince, dry fry and pour off juices and fat. Otherwise saute meat/quorn with curry powder, I found I needed to use about 2 tablespoons of the stock to do this in. Add onion and chopped/crushed garlic. If you aren't using meat, then saute the onion and garlic with the curry powder. When brown add the sliced banana and the chopped apple (do not use the core!). Then add the rest of the stock, peas, sweetcorn, sultanas, chilli, ginger root, coriander, and a little salt. Bring to boil and leave to simmer for about an hour, stirring occasionally.

Serve with rice which you have boiled with some saffron to make it yellow - if you haven't any saffron, use turmeric, or leave it plain - with mango chutney and we like cucumber and chives chopped and mixed with natural yogurt.

I also served green beans and courgettes (zucchini) with this. If you are not watching your fat intake you could also add peanuts and desiccated coconut.

Variations: As already suggested you could use quorn instead of meat. If you eat eggs, you could serve the sauce over a hard boiled egg. Or with just vegetables.




Lumbele
Member

07-12-2002

Wednesday, April 28, 2004 - 7:36 pm   Edit Post Move Post Delete Post View Post    
Thank you very much, Skootz. Gonna have to try it sometime.

Skootz
Member

07-23-2003

Thursday, April 29, 2004 - 3:33 am   Edit Post Move Post Delete Post View Post    
Lumbele, I received this information from the webpage above. Thought I would pass this tidbit along to you too:


Indian food tends to be referred to generically as "curry", as, to an increasing extent, does Thai. It is basically the very highly-spiced food that Indian people love to eat. We have masses of Indian restaurants here, either eat-in or take-away, and it is traditional among a certain class of person to get very drunk on lager and then "go for an Indian". This was delightfully parodied by a group of Indian actors in a skit called "Going for an English", in which a group of Indian yobbos went to an "English" restaurant and blithely ordered "the blandest thing on the menu". It was very funny!
}



Lumbele
Member

07-12-2002

Thursday, April 29, 2004 - 2:20 pm   Edit Post Move Post Delete Post View Post    
Skootz, I had wondered if it was a generic thing and what that all included or if it was something specific. Thanks again!

Sweetbabygirl
Member

08-31-2002

Monday, May 03, 2004 - 10:44 am   Edit Post Move Post Delete Post View Post    
Oooh chile!! Ya'll I made some yummity-yummity-yumm-yumm creole pork chops yesterday....they went so well with rice and green beans.

My grandmother made these for years and I have been trying for the longest time to get them right. Mmmmmmmm, but that was good, lol! If anyone is interested in the recipe lemme know, I'll be glad to share it.



Eliz87
Member

07-30-2001

Monday, May 03, 2004 - 11:08 am   Edit Post Move Post Delete Post View Post    
SBG, I'd love the recipe. I don't really like pork chops, but my husband loves them, and anything to give them a little zip is always welcome.

I'm boiling some chicken today and then I'm going to grill it to make chicken salad (I'm only boiling it because it's frozen now). Does anyone have any suggestions as to what to do with the leftover chicken? I'm not really in the mood for soup....

Sweetbabygirl
Member

08-31-2002

Monday, May 03, 2004 - 11:16 am   Edit Post Move Post Delete Post View Post    
Gosh, hope it doesn't confuse ya, Lizzycakes!! I don't do a '1/2 of this', etc....I go by sight, if that makes any sense.

Anyhewwwwwwwwww....

I fried the pork chops then put them aside; unfortunately, whenever I friggin' try to fry them, the flour almost always comes off the meat. In this instance it was fine, 'cause I kept the flour in with some onions and green peppers, which were sauteed al dente in the pork chop oil.

Once the onions/peppers were done, I put the pork chops back in; I sprinkled some crushed red pepper seeds on top, then I added a can and a half of tomato sauce....put that sucker in the over at 250 for an hour, and BAM!! Creole Pork Chops, lol.

Enjoy, Lizziebear!

P.S. This was my first time doing them, so I was mega-pleased at how they turned out.



Lumbele
Member

07-12-2002

Monday, May 03, 2004 - 11:26 am   Edit Post Move Post Delete Post View Post    
Eliz, how about some chicken a la king in those little puff pastries with a green salad?

SBG, I have a pork chop crazy hubby, too. Would love the recipe as well.
ETA, I shall refresh before posting....I shall refresh before posting.... I shall......

Sweetbabygirl
Member

08-31-2002

Monday, May 03, 2004 - 11:33 am   Edit Post Move Post Delete Post View Post    
Hey, Lumby! Well, the recipe is above, I hope you can make it out.

Hippyt
Member

06-15-2001

Friday, May 14, 2004 - 3:33 pm   Edit Post Move Post Delete Post View Post    
Hello buds! Does anyone have a good recipe for asparagus? I have grilled it,and put hollandaise on it. I was once at a dinner party and had some that had red wine vinegar,and it was so great. But,I didn't get the recipe,and when I do it,it isn't the same.
Any ideas?

Texannie
Member

07-16-2001

Friday, May 14, 2004 - 3:40 pm   Edit Post Move Post Delete Post View Post    
I roast mine in the oven. Toss with olive oil, garlic, black pepper and rosemary. Roast at 400 till done.

Texannie
Member

07-16-2001

Friday, May 14, 2004 - 3:54 pm   Edit Post Move Post Delete Post View Post    
Do any of these sound right...

Asparagus Tapas and Red Pepper Sauce - Serving Size: 4
2 large sweet red peppers, cored & seeded
2 cloves garlic, crushed
2 T. olive oil
3 - 4 T. red wine vinegar
1/4 c. fresh basil
1 lb. Fresh Washington Asparagus, trimmed
1/2 c. water
1 loaf baguette, sliced

Coarsely chop red peppers. Cook peppers and garlic in oil over low heat 30 minutes. Puree mixture in food processor or blender. Add vinegar, basil, salt and pepper. Bring water to boil in skillet; add asparagus spears. Return water to boiling; simmer, covered about 5 minutes or until asparagus is crisp-tender. Drain. Spoon red pepper sauce on platter; arrange asparagus on sauce. Garnish with red pepper and basil, if desired. Serve with baguette

1 medium head garlic, unpeeled
5 tablespoons extra virgin olive oil, divided
salt and pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 1/2 pounds thick stemmed asparagus
4 slices sourdough bread

1 Preheat oven to 350 degrees F (175 degrees C).
2 Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3 While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4 Preheat grill for medium-high heat.
5 Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

INGREDIENTS
1/3 cup olive oil
2 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 pounds asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced
Add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to a small screw-top jar or plastic container. Shake it and set aside. To serve the asparagus cold, have a large bowl of ice water by the side of the stove. Bring a medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 2 to 4 minutes after the water returns to a simmer, depending on the thickness of the asparagus. Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry. Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper "confetti." If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter.


Hippyt
Member

06-15-2001

Friday, May 14, 2004 - 4:01 pm   Edit Post Move Post Delete Post View Post    
Yummmmmm,that last one sounds close,but they all sound really good. Thanks,I love it when the fresh veggies start coming out in the summer!

Lkunkel
Member

10-29-2003

Friday, May 14, 2004 - 4:01 pm   Edit Post Move Post Delete Post View Post    
I'm enjoying putting together recipes into MasterCook. My goal is to create a nice database of recipes and to keep my freezer rotation moving.

For example, I have 2 beerbraised pork chops and glazed carrots with dill in the freezer in two Rubbermaid take-alongs. Tomorrow, when I fix lemon cod w/mashed potatoes for our dinner, we'll have four meals of that in our freezer. Slowly but surely, I'll build up the freezer with a nice meal rotation.

Texannie
Member

07-16-2001

Friday, May 14, 2004 - 4:25 pm   Edit Post Move Post Delete Post View Post    
I thought that last one sounded the best too, Hip. It was from Family Fun.

Melfie1222
Member

07-29-2002

Friday, May 14, 2004 - 8:14 pm   Edit Post Move Post Delete Post View Post    
I love asparagus! Those recipes sound great... I usually do something similar to Texannie's first post... roast the asparagus with some olive oil, then sprinkle with balsamic vinegar, pepper and a little bit of parmesan.

Lk, maybe you posted it earlier and I missed it, but what is Master Cook?

Lkunkel
Member

10-29-2003

Friday, May 14, 2004 - 10:26 pm   Edit Post Move Post Delete Post View Post    
Master Cook 6.0 Deluxe is a really cool recipe program that I bought for $2.99. It was put out by Sierra Online.

It allows you to create your own cookbook on your computer, and keep track of new recipes easily. It also includes nearly 5,000 recipes to experiment with.

There is also a special meal and menu planner, so you can plan out meals, based on your own nutritional needs and desires--as well as a shopping list for all of the menus you selected for whatever time period you choose.

And, while I haven't run any of them, there are also instructional videos. I also like that you can add pictures to your own recipe--of the final dish, as well as the steps. For example, DH has trouble identifying the different stages of boiling, so I took a picture of what the beer braised pork chops look like when they begin boiling and need to be turned down and covered and added it to the recipe. Now DH can make the meal with no problems at all.

It has more than paid for itself for me--especially when I had to scale some recipes for a dinner party, and just punched in that I needed to feed 14 people and it did all of the work for me.

Eliz87
Member

07-30-2001

Tuesday, May 25, 2004 - 5:19 am   Edit Post Move Post Delete Post View Post    
This note is for Mamie. I would have PM'd her or written this in her folder, but I thought everyone would enjoy reading her response.

A few weeks ago, Mamie, you mentioned that you made London Broil for dinner one night with various dipping sauces. At that point I didn't know what London Broil was but yesterday I visited a new meat market and eureka! there it was. So now I'm wondering if you will please share your dipping sauce recipes with me? Also, what do you normally have with it?

Kaykay
Member

01-21-2004

Tuesday, May 25, 2004 - 5:38 am   Edit Post Move Post Delete Post View Post    
Eliz87, I have a great recipe for a marainade/glaze for London Broil. Get a large ziploc bag and place the meat in there. Next add:

about 1 cup brown sugar (grain like)

add soy sauce to that until it's a syrup like consistancy.

next add about 2 tablespoons Worshire sauce.

next 3/4 cup olive oil

1 teaspoon garlic powder
black pepper (maybe 1/2 teaspoon?)
seal the bag and mush it all together with the meat. Put it in the fridge for as long as you have the time. From 1 hr to over night - what everworks for you.

Next - We grill the meat and pour the glaze into a pot. SLOWLY bring it to a boil and the simmer for a few minutes and cover. IT WILL BE HOT!!!

Stir it and bring to to the table. Use it on the meat and even the veggies. It's very good.

You can work with the mesurements and add or subtract what you like more of or less of. It's a very easy glaze.
ENJOY :-)


Eliz87
Member

07-30-2001

Tuesday, May 25, 2004 - 5:46 am   Edit Post Move Post Delete Post View Post    
Oh that sounds absolutely delicious, Kaykay! I bet that glaze would be perfect for carrots.

Kaykay
Member

01-21-2004

Tuesday, May 25, 2004 - 5:58 am   Edit Post Move Post Delete Post View Post    
Carrots and it's also good on corn on the cob :-)

Sweetbabygirl
Member

08-31-2002

Wednesday, May 26, 2004 - 8:47 am   Edit Post Move Post Delete Post View Post    
Anyone have a fresh spinach and garlic recipe?

Weinermr
Member

08-18-2001

Wednesday, May 26, 2004 - 9:38 am   Edit Post Move Post Delete Post View Post    
SBG,

I made something similar the other night.

Mince the garlic. Get a large ovenproof skillet, add a little oil and throw in the garlic. Cook it just until it starts to soften and then throw in the spinach. Cook the spinach down until it wilts and is soft, and is giving up its juices.

Beat a few eggs, 2, 3, 4, or however many seems the right amount for the amount of spinach and the size of your skillet. Pour the eggs over the spinach and garlic. Cook the eggs slowly over medium low heat, stirring occasionally as they set. Add salt and pepper to taste. Sprinkle some of your favorite cheese on top. When the eggs are almost set, take the skillet to the broiler and set under the heat for a minute or so until the top is set, and serve.

You can add other ingredients too, whatever sounds good to you.

Kaykay
Member

01-21-2004

Wednesday, May 26, 2004 - 11:06 am   Edit Post Move Post Delete Post View Post    
Are you having it with something? If we are having fish or chicken I will cook some up to have as a side.

heat a fry pan with some extra virgin olive oil. (get it hot)
chop some garlic and shallots if you have them and put tham in the oil.

heat for a minute then add the spinich.
you can also add mushroom if you like and some salt and pepper.

cover and let cook until wilted.
You can add parm cheese if you like :-)