What can you expect in the Food Thread on PF?

[wolram]

This seems like the right thread to ask. Today I tried making tea, I put a tea bag in a glass of water and microwaved it at 1kW for some three minutes, it came out the right color but it didn't taste quite as good. What did I do wrong?

Omg, EVERYTHING, tea bag micro wave

Rach to have proper tea you need a teapot a tea cosy and good blend of tea. and china cups.

 

[arunbg]

Every person from the middle east, India, and England just let out a big sigh and smacked themselves in the forehead.

How ever did you know ?

 

[arunbg]

Here's a detailed recipe for my favourite Indian sweet dish that I got from the internet ( I usually buy the readymix ). It's just divine .And it only takes about half an hour for an experienced hand .

GULAB JAMUN(cake-like fried milk balls in scented syrup)

2 1/2 cups (600ml) water
2 1/4 cups (480g) sugar
1 tbsp (15ml) rose water or 1/2 tsp (2ml) rose essence
ghee for deep frying
2 cups (195g) instant nonfat dried milk powder
1 1/2 tbsp (22ml) self-raising flour
1/2 cup warm milk, or as needed
1 tsp (5ml) ghee or unsalted butter

Combine the water and sugar in a 3 quart/litre pan over moderate
heat and stir constantly until the sugar is dissolved. Raise the
heat to high, and boil for 5 minutes. Remove the pan from the heat,
stir in the rose water or essence, and set aside.

Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel
at least 10" in diameter. (A bowl-shaped karai or wok makes the
best use of the frying medium.) Place over very low heat while
making your dough. Brush a plate with a film of oil. Place the
milk powder and flour on a sheet of waxed paper or in a small bowl
and mix thoroughly. Combine the warm milk and 1 tsp ghee or butter
in a large mixing bowl. While sprinkling in the dry mixture with
one hand, stir with your other hand to quickly mix into a pliable
dough. Working quickly, wash and dry your hands and rub them with
a film of oil, Divide the dough into 24 portions and, exerting
gentle pressure, roll each portion between your palms into a smooth
ball. Place the balls on a plate.

Raise the heat to moderately low and when the ghee reaches 215F/102C,
slip in the balls, one by one. They will sink to the bottom of the
pan, but do not try to move them. Instead, gently shake the pan to
keep the balls from browning on just one side. After about 5mins,
the balls will rise to the surface. Now they must be gently and
constantly agitated with a wooden spoon to ensure even browning.
After 5mins, the temperature should increase to 220F/104C; after
10mins, to 225F/107C; after 15mins, to 230F/110C. After 25 mins,
the balls should be golden brown and the temperature between
245F-250F/118C-121C.

Remove one ball and slip it into the syrup. If it does not collapse
within 3 mins, add the remaining balls. Otherwise, fry the balls
for about 5 mins more. The balls should soak in the syrup for at
least 2 hours before serving, and may be stored, well sealed and
refridgerated, for up to 4 days. Return to room temperature or
warm before serving.

The dough for this dish takes only minutes to assemble, but the
balls must be fried very slowly under carefully controlled
temperatures. Some recipes increase the flour content in order to
minimize the importance of the heat regulation; but the less flour
there is in the dough, the better the quality of the gulab jamun.
If the balls are browned too quickly or not fried long enough, they
tend to collapse in the sugar syrup.

Makes 24

 

[wolram]

So, no one knows how to make rind roulade

 

[Evo]

So, no one knows how to make rind roulade

What kind of rind?

 

[FrogPad]

Someone got carried away with the "a smoke detector in every bedroom" concept...

hehhe... that's awesome because it's so damn true.

It's funny how things get accepted in life like this. Like having this many smoke alarms makes you safe. Half the time I just unplug the majority of them because they constantly go off, or they need the batteries changed. So in reality... having more makes me less safe, because it's more things to take care of.

 

[wolram]

What kind of rind?

I do not know, but it was made with beef, so tender and tasty.

 

[Evo]

Did it have pickles in it?

Easy German Beef Roulade Recipe #135706
Traditional German beef roll, most always stuffed with dill pickles.
1 1/2 lbs beef flank steak
4 teaspoons heavy German mustard or Dijon mustard, will do
6 slices bacon, diced
3/4 cup chopped onions
1/3 cup chopped dill pickles
1/4 cup flour
1 (13 3/4 ounce) can beef broth

6 servings Change size or US/metric
Change to: servings US Metric

1 hour 50 minutes 20 mins prep

 

[Evo]

This one sounds yummy.

http://www.oxo.co.uk/recipes/recipe_view.php/104?search_keyword=&search_category=&

 

[wolram]

Just found this one, Evo no pickles, now i have remembered it i will have to find a recipe.

700g/1½lb thinly sliced steak, approx 5-6 slices
Stuffing:
2 OXO Beef stock cubes
75g/3oz fresh white breadcrumbs
50g/2oz walnuts, chopped
grated zest 1 lemon
150g/5oz stilton cheese, crumbled
1 tbsp chopped parsley
1 egg, beaten
1 tbsp plain flour
2 tbsp olive oil
300ml/½ pint hot water
150ml/5 fl oz dry red wine

* Trim off any fat from the slices of beef. Place each slice between cling film and beat until very thin.
* Combine the first five ingredients for the stuffing, season and bind with the egg.
* Spread the stuffing over the steaks then roll up from the short side, and secure with wooden cocktail sticks. If preparing in advance, cover and refrigerate until needed
* Heat the oven to 180C/350F/gas mark 4.
* Heat the oil in a shallow flameproof casserole. Brown the beef rolls, remove from the casserole. Add the flour to the pan, and stir together.
* Crumble the 2 beef stock cubes into the water then gradually add to the casserole with the wine. Bring to the boil then return the beef rolls.
* Cover the casserole and bake in the oven for about 35 minutes until the meat is tender.
* Lift the rolls out of the casserole and remove the cocktail sticks, Place on a board and holding them with tongs, slice each roll into 3 or 4 rounds, depending on their size. The sauce can be served with the bits of stuffing in the sauce or can be strained if preferred.
* To serve, spoon the sauce onto the warm serving plates and arrange the beef roulades on top.

 

[wolram]

OOps, we duplicated, sorry.

 

[Moonbear]

So in reality... having more makes me less safe, because it's more things to take care of.

Actually, yeah, because after I couldn't get them to shut up, I was not going to go putting them all back with new batteries just to have to climb up on chairs to shut them up again next time (and since they're hard-wired too, if the battery isn't in them, they'll chirp...well, technically, you're not supposed to be able to close the battery cover and reinstall it if the battery is out, but the spring contraption that prevents this isn't that hard to poke out of the way). What good is a silence button if you can't reach that any faster than it takes to yank the thing off the ceiling? I should get the one in the hallway put back up though. That's closest to the washer and dryer, which of all the things on that floor is the one thing that has a higher chance of ever catching fire. With the size of this house, one per floor is more than enough.

 

[Moonbear]

Here's a detailed recipe for my favourite Indian sweet dish that I got from the internet ( I usually buy the readymix ). It's just divine .And it only takes about half an hour for an experienced hand .

I love that dish...but what's ghee? The rest sounds pretty easy (if I can find rose water...I don't know where to buy that).

 

[wolram]

I love that dish...but what's ghee? The rest sounds pretty easy (if I can find rose water...I don't know where to buy that).

It is clarified butter i think.

 

[Cyrus]

I love that dish...but what's ghee? The rest sounds pretty easy (if I can find rose water...I don't know where to buy that).

middle eastern market. It is rose infused water.

You can make rose water and extracts (or any other herb) at home. Take a large pot, insert a clean brick or rock, fill with rose petals or herbs or whatever around the brick. Cover with water and place a small glass dish on top of the brick. On top of the pot put a stainless bowl and fill with ice. Simmer about three hours depending how many petals or herbs you have, replacing the ice as needed. The bowl with the ice will condense the steam and drip down into the glass bowl. The water in the glass bowl is your rose water or whatever herb, on top will be a layer of oil. This is the essential oil. You can separate these and use the water in cooking and the essential oil in potpourri, lotions, soaps or whatever.

http://homecooking.about.com/library/archive/blherb1.htm

 

[Evo]

It is clarified butter i think.

yep

 

[Moonbear]

middle eastern market. It is rose infused water.

I know what rosewater is, just don't know where to get it. There are no ethnic markets around here that I know of...I think I'd have to drive the 3 1/2 hours to DC to find one. There might be something in Pittsburgh, but not that I'd know where to look there either. I've seen it in "fancy" food stores, but we don't have any of those around here either.

It was the identity of ghee that I needed clarified, and now it has been.

Anyone know how to make clarified butter? I think it's supposed to be relatively simple, but I don't know how. I guess I'll google it.

Edit: Ah, the Food Network to the rescue, as always.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22742,00.html

 

[Cyrus]

There are no ethnic markets around here that I know of...I think I'd have to drive the 3 1/2 hours to DC to find one.

Do it, i'll buy you crabcakes for your travels.

or you could just order it online, but that would be no fun...

 

[arunbg]

Moonbear, don't worry there are plenty of other substitutes .
For ghee, you can use melted butter or vegetable oil to some extent although it's not the same thing . And in place of rose water, you can always use cardomom or other spices ( cinnamon perhaps, though I've never tried it) that you feel lends good flavour to the sugar syrup .
And let me tell you , it's worth all the effort you put in :)

 

[Moonbear]

Moonbear, don't worry there are plenty of other substitutes .
For ghee, you can use melted butter or vegetable oil to some extent although it's not the same thing . And in place of rose water, you can always use cardomom or other spices ( cinnamon perhaps, though I've never tried it) that you feel lends good flavour to the sugar syrup .
And let me tell you , it's worth all the effort you put in :)

Hey, now hush up about those substitutes! I was looking forward to an excuse to get crabcakes in D.C.!

 

[Astronuc]

Hey, now hush up about those substitutes! I was looking forward to an excuse to get crabcakes in D.C.!

Well, visiting Cyrus is a good enough excuse.

 

[quantumdude]

I fancy myself an amateur chef.

Here are some recipes that I came up with. My friends and family all think they're great.

Ultimate Chicken and Dumplings[/size]
You will need the following ingredients for 4 servings.

Chicken
3 chicken breasts, cut into 2 inch pieces
2 bay leaves
2 tbsp chicken base (I used "Better than Bouillon" by Superior Touch)
salt, pepper, garlic powder to taste
1/2 cup white wine

Veggies
2 ribs celery, chopped
2 carrots, chopped
1 large onion, chopped
3 cups chicken broth

Dumplings
1 cup flour
2 cups Bisquick
salt, pepper, thyme, basil, and nutmeg to taste
ice water

Bechamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
1 small onion studded with 6 cloves
2 small bay leaves
salt, pepper, thyme, basil, and nutmeg to taste

Chicken and Veggies
In a large stock pot combine the chopped vegetables and the chicken broth over medium heat. Season chicken breasts with salt, pepper, and garlic powder and brown in a hot frying pan. Remove the chicken from the pan, and remove the pan from heat (or just shut off the burner) and deglaze the pan with the white wine, scraping up all the browned bits with a spatula. Transfer the wine and pan residue to the stock pot with the vegetables, along with the chicken base and bay leaves. Once the vegetables are fork tender add the chicken and chicken base. Keep pot over medium heat until chicken is cooked through and broth has reduced. At this time you should also get another large pot of water and bring it to a boil. This will be for the dumplings.

Bechamel Sauce
I used the recipe found at http://www.dianaskitchen.com/page/sauce/bechamel.htm, with the following alterations.

* Instead of milk, I used heavy cream.
* I used 6 cloves and 2 bay leaves for extra flavor.
* I added basil, again for extra flavor.

It helped matters to use the cloves to tack the bay leaves to the onion for easy retrieval and removal. I then chopped up the onion and put in in the stock pot with the other veggies. Waste not, want not, and all that.

Once the bechamel sauce is done, add it to the stockpot with the veggies and chicken, stirring to fold it all together. The bechamel sauce is very thick, and the chicken broth and wine are supposed to thin it out to be less of a paste and more of a sauce. If you want to remove the bay leaves from the final product then it would help to do it before adding the bechamel sauce, while the cooking liquid is still clear yellow.

Dumplings
In a mixing bowl combine the flour, Bisquick and herbs with a whisk. Add ice water gradually and stir constantly until the mixture forms a dough. Note that the both the flour and the Bisquick are needed. When I used only flour the dumplings were too dense. When I used the Bisquick they broke up in the boiling water. The 1:2 ratio made fluffy yet sturdy dumplings.

Tear off small pieces of dough (about 1 inch) and add them to the boiling water. Let the dumplings cook about 5 minutes in the boiling water, then transfer to the stockpot with the chicken and the vegetables and stir so that dumplings are distributed throughout the pot. Once the chicken is cooked, the vegetables are tender, and the dumplings are added, let the pot simmer for about 10 minutes so that the flavors can come together.

 

[quantumdude]

Seafood Pesto Risotto[/size]

This is my favorite dish, hands down.

Risotto
2 cups arborio rice (risotto)
3 cups chicken broth
2 cup white wine
6 scallions, finely chopped
extra virgin olive oil

Seafood and Stuff
1 pound shrimp, peeled, deveined, and chopped
1 8oz lobster tail, chopped
1/2 cup frozen peas
1/2 cup porcini mushrooms, finely chopped
salt and pepper as desired

Pesto
1 cup fresh basil leaves
1/2 cup fresh parsley
4 cloves of garlic
6 oz of pine nuts
1/4 cup grated parmesan cheese
extra virgin olive oil
salt and pepper to taste

To make the pesto combine all of the dry ingredients (everything but the oil) in a food processor. Drizzle in the oil and pulse until a thick paste forms. The objective is to get the pesto to be the same consistency as the risotto.

Bring the chicken broth to a simmer in a large saucepan.

In a seperate, well-oiled saucepan over medium heat add the rice and the scallions. Be sure to coat the rice with oil as you saute the scallions. Add 2 ladles of broth and stir continually, repeating as the broth is absorbed and the starch is released. Add wine regularly during this process. Continue until the broth and wine are used up, about 20 minutes.

In an oiled frying pan or wok over medium-high heat add the mushrooms and peas. Cook for about 15 minutes, then add the seafood. Continue cooking until the the meat is cooked.

When everything is finished cooking transfer the seafood-veggie mixture and the pesto to the risotto and combine thoroughly. Serve topped with grated parmesan cheese.

 

[Evo]

I fancy myself an amateur chef.

Here are some recipes that I came up with. My friends and family all think they're great.

Ultimate Chicken and Dumplings[/size]

Mmmmm, I love chicken and dumplings, I need to try your version.

 

[quantumdude]

There's a bit of a story behind that recipe. I was looking for a great chicken and dumplings recipe, and I thought "Who's would be better than Paula Deen's?" She's the country lady on the Food Network. Anyway I printed out her recipe, and it wasn't all that great. The dumplings were like little lead belly bombs. And for the sauce she used a canned cream of celery soup. Yuck! Since then I've learned that anything you can do with Campbells^TM cream-of-puke soups, you can do a million times better with a bechamel sauce made from scratch.

 

[quantumdude]

Minestra[/size]

Nothing beats this on a cold night.

2 large heads escarole (spinach or chard suisse will do nicely also)
1/4 cup chicken broth (vegetable broth is fine too)
1 large can of cannellini beans
1/4 lb of prosciutto and/or pepperoni
6 scallions (1 small chopped onion is an OK substitute)
4 cloves of garlic, minced
extra virgin olive oil
grated parmesan cheese
salt and pepper

In a well-oiled stockpot saute the onion and garlic cloves over medium heat. Add all of the chicken broth and batches of the escarole leaves. Add greens as they cook down. When all the greens are wilted add the meat and beans. Toss thoroughly and allow the latter ingredients to become heated through and the broth to reduce, about 10 minutes. Salt and pepper as desired. Serve topped with grated parmesan cheese and buttered bread. Add red pepper flakes for some heat, and a touch of white wine doesn't hurt either.

 

[quantumdude]

Shrimp Scampi[/size]

2 lbs large shrimp, peeled
extra virgin olive oil
1 stick of butter
1 garlic bulb (not clove, bulb--this ain't for wimps!), minced
chopped parsley
chopped basil
red pepper flakes
grape tomatoes
spaghetti (any pasta works)
2 lemons
white wine
parmigiano reggiano

Coat the bottom of a large frying pan with extra virgin olive oil. Add the shrimp, 1 stick of butter, white wine, and the juice of 1 lemon to the hot oil. Once the shrimp are pink on both sides, add the herbs, red pepper, garlic, tomatoes. Salt and pepper as desired. Serve over your favorite pasta and top with parmigiano reggiano cheese. Garnish with parsley and lemon wedge. Setting the excess pan liquid in a bowl makes a nice dipping sauce, and avoids having a little puddle below the pasta. Try substituting your favorite risotto dish instead of pasta for a little variation.

 

[quantumdude]

Roasted Garlic Marinated Beef Tenderloin[/size]

2 beef tenderloins
4 tbsp extra virgin olive oil
1 head of garlic
4 sprigs of oregano
4 sprigs of rosemary
1/2 cup red wine (I like chianti)
4 tbsp of Worcestershire sauce
1/2 tsp of tobasco sauce
salt
ground black pepper
red pepper flakes

Cut the top off the head of garlic and place in a baking dish. Generously salt and pepper the garlic and drizzle on the olive oil. Roast the garlic in a 350 degree oven until the cloves are brown and pliable, about 1 hour. Once the garlic has cooled, peel the cloves and transfer them to a food processor along with the seasoned olive oil from the baking dish. Add the oregano, rosemary, and red pepper flakes to the processor and pulse until a paste forms. Spread the paste onto the tenderloins.

In a metal bowl combine the wine, Worcestershire, and tobasco and mix thoroughly. Add the tenderloins, cover, and refrigerate overnight. If the steaks aren't submerged then turn them over at the midpoint of the marinating process.

In a hot frying pan, sear off the steaks on both sides to seal in the juices. Rub the steaks with the garlic paste and then salt and pepper to taste. Place steaks on a hot grill and cook until desired level of doneness is reached.

 

[quantumdude]

Favorite Food Network Dishes:

http://www.foodnetwork.com/food/show_ei/episode/0,1976,FOOD_9958_27709,00.html , by Giada De Laurentiis
I regularly make the stuffing and the mushrooms.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24963,00.html , by Michael Chiarello
I cut the butter to about 1/3 of what he uses and add a cup of grated parmesan.

I'll post more later. I've got lots more favorites by Giada, Michael, Mario, Paula, Ina,...

Just stay away from the "quickie" pseudo-chefs like Sandra Lee, Robin Miller, and Rachael Ray. They're the culinary equivalent of crackpots.

 

[arunbg]

Ladies and gentlemen, we have a cordon bleu chef in the making .
Tom Mattson, those recipes positively make my mouth water, especially the chicken and dumplings . Sadly I don't cook ( I plan to start someday :P) and some of the ingredients are beyond me .

Ok Moonbear, I won't say a word about substitutes till you get back from DC after having your crabcakes . I love crab and I love cakes, but what are crabcakes anyway ?

PS: Tom, do you have those recipes stored on your PC or something , as I gather from the posting times ?

 

[quantumdude]

Ladies and gentlemen, we have a cordon bleu chef in the making .
Tom Mattson, those recipes positively make my mouth water, especially the chicken and dumplings .

He He Thanks!

Sadly I don't cook ( I plan to start someday :P) and some of the ingredients are beyond me .

Make that someday soon! Cooking is both fun and rewarding. It makes you a much better party host too. I would recommend starting by watching Michael Chiarello ("Easy Entertaining") and Giada De Laurentiis ("Everyday Italian"). Their dishes are really delicious, and really easy.

Ok Moonbear, I won't say a word about substitutes till you get back from DC after having your crabcakes . I love crab and I love cakes, but what are crabcakes anyway ?

Check out the following thread, 2nd post down.

http://p212.ezboard.com/ffoodnetworkfansfrm9.showMessage?topicID=8.topic

PS: Tom, do you have those recipes stored on your PC or something , as I gather from the posting times ?

No, I post on cooking message boards. I just copied and pasted.

http://theantiboard.proboards47.com/index.cgi (You have to be registered to view.)
Food Network Fans

 

[brewnog]

Thomas you've excelled yourself there. The Roasted Garlic Marinated Beef Tenderloin sounds divine, I will report back when I've eaten the lot.

 

[quantumdude]

How could I have forgotten dessert?

Baked Apples with Maple Syrup[/size]
Rome baking apples
maple syrup (The good stuff. If you use Mrs. Butterworth's and I find out about it, you will have a stalker on your hands. )
brown sugar
cinnamon

Core apples, taking care not to punch a hole through the bottom. Fill cavity with maple syrup. Blend equal parts brown sugar and cinnamon and cap off the hole in the apple with the cinnamon and sugar mixture. Bake apples 30 min (or until tender) in a preheated 400 degree oven. Serve with ice cream.

It's simple to make, but it's delicious and my guests are always impressed with it. I serve them in a bowl with 3 small scoops of ice cream around the edges. When you first break that apple open the hot maple syrup runs out and melts the ice cream, and it's sooooooo good. Vanilla bean ice cream is strongly recommended.

Enjoy!

 

[Astronuc]

Great recipes, Tom!

I'm surprised the single ladies around here aren't hitting on you yet.

 

[quantumdude]

I'm sure they will once the smell wafts down the hall.

Back in November--for the very first time--I made the entire Thanksgiving dinner. The results are at the following thread.

http://p212.ezboard.com/ffoodnetworkfansfrm43.showMessage?topicID=45.topic

My lasagne is much better than that one now. I used to make it with 2 thick cheese layers, but now I do 1 layer of cheese and 1 layer of sauce with well-seasoned ground beef. I've never written the recipe down though, I just kind of throw stuff in a pot and continually taste it with a chunk of bread. I've also added a 4th cheese to the mix: scamorza. On the next cool day I'll make a lasagne and report the amount of each ingredient.

 

[Moonbear]

Yummy...those recipes sound delicious! But, bisquick is not allowed anywhere near my kitchen, so I'll be avoiding that chicken and dumpling recipe everyone else seems enamored with. I've just never liked bisquick anything.

I especially like the sound of that couscous recipe.

I make a very simple shrimp scampi for myself (and for those less adventurous than Tom in the kitchen). I just heat up some olive oil with LOTS of garlic (use a garlic press to release all the juices and toss in 4 or 5 cloves of garlic) in an 8" frying pan on medium-high heat (this is a single serving meal), toss in the shrimp (6 to 10, depending on your appetite, shells removed), add a little salt and pepper, cook about 30 seconds to a minute on each side (until the shrimp is nice and pink), then pour in some white wine, just enough to cover the shrimp. Let the wine boil in the pan and finish cooking the shrimp through (just a few minutes), then serve over rice (I start the rice before I start thawing and shelling the shrimp...I just use frozen shrimp and thaw it in a bowl of warm water...so it's ready about the same time as the shrimp scampi is ready).

Nowhere near as fancy as Tom's, but when you need a quick meal after a long day of work, it's easy and tasty.

 

[Moonbear]

I'm surprised the single ladies around here aren't hitting on you yet.

So whatever happened to the "Win a Date with Tom Mattson contest?" I don't remember any winners being announced, and I'm sure I was the only entry in the contest (I banned everyone else who tried ).

 

[quantumdude]

Yummy...those recipes sound delicious! But, bisquick is not allowed anywhere near my kitchen, so I'll be avoiding that chicken and dumpling recipe everyone else seems enamored with. I've just never liked bisquick anything.

No need to avoid it, you can substitute baking powder. Anything that will lighten up the dumplings will do just fine. I just chose Bisquick, but it's not essential. The real beauty of that recipe is in the bechamel sauce, which is soooo much better than cream-of-whatever soup. I hope you will try it, because it is very good.

I especially like the sound of that couscous recipe.

Err...I didn't see any couscous recipe.

I make a very simple shrimp scampi for myself (and for those less adventurous than Tom in the kitchen). I just heat up some olive oil with LOTS of garlic (use a garlic press to release all the juices and toss in 4 or 5 cloves of garlic) in an 8" frying pan on medium-high heat (this is a single serving meal), toss in the shrimp (6 to 10, depending on your appetite, shells removed), add a little salt and pepper, cook about 30 seconds to a minute on each side (until the shrimp is nice and pink), then pour in some white wine, just enough to cover the shrimp. Let the wine boil in the pan and finish cooking the shrimp through (just a few minutes), then serve over rice (I start the rice before I start thawing and shelling the shrimp...I just use frozen shrimp and thaw it in a bowl of warm water...so it's ready about the same time as the shrimp scampi is ready).

Nowhere near as fancy as Tom's, but when you need a quick meal after a long day of work, it's easy and tasty.

That does sound easy and tasty! I'll try it.

 

[hellraiser]

My fav - Butter Chicken :!) :!) (Be careful about the cals though )
( http://food.sify.com/recipe.php?id=13262166&ctid=76&cid=13293281 )

Ingredients

Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)


Method

1. Mix ground masala with butter.
2. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
3. Leave it to marinade for 10-12 hours.
4. Bake till chicken is three-fourths cooked, basting frequently with butter.
5. Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
6. Keep basting till done.

 

[Moonbear]

Err...I didn't see any couscous recipe.

Sorry, it was the risotto recipe. I must have had couscous on the brain!

 

[arunbg]

I have had butter chicken once and it tastes great !
But the basting and putting aside for half a day, that put me off .

Okay, I thought why not run a theme for recipes to be submitted .
The themes will be changed regularly.

The first theme is : TEA TIME SNACKS

The recipes have to be original or at least tried, and the preparation time has to be inside the 1 hour mark. Let's see what you come up with .

 

[quantumdude]

Sorry, it was the risotto recipe. I must have had couscous on the brain!

A-ha. You certainly don't want to use couscous in that risotto recipe. You will end up with a fine-smelling, inedible pile of mush!

 

[Evo]

Well, I don't usually have tea snacks, but I'm craving this right now.

Cucumbers in sour cream

1 cup sour cream
Juice from one lemon
1 peeled cucumber, thinly sliced
salt and pepper to taste

In a medium bowl, combine sour cream, lemon juice and sliced cucumber until well blended. Add salt & pepper to taste.

 

[turbo]

Mmmm! I can't wait until our pickling cucumbers start coming in. I like the little slightly-tart cucumbers, and I don't peel them. Just slice them into a small bowl with some cider vinegar, salt and pepper.

 

[rocketboy]

Here's my recipe to share:

Get some really nice, lean, top quality Canadian NY Sirloin Steaks, throw some steak spices on them, grind them into the raw meat a bit, and then throw them on the bbq.

Add some beer and some friends and enjoy.

 

[Evo]

Mmmm! I can't wait until our pickling cucumbers start coming in. I like the little slightly-tart cucumbers, and I don't peel them. Just slice them into a small bowl with some cider vinegar, salt and pepper.

Mmmmm, I like them that way also.

Rocketboy, what time should we be over?

 

[Evo]

I'm cooking chicken enchiladas, and I don't remember what time I put them in the oven.

 

[Moonbear]

Mmmm! I can't wait until our pickling cucumbers start coming in. I like the little slightly-tart cucumbers, and I don't peel them. Just slice them into a small bowl with some cider vinegar, salt and pepper.

Slight variation on a theme here...I take cucumbers and a small onion, slice them up, put them in oil and vinegar (about 1/3 vinegar and 2/3 oil...just like you use for making salad dressing), add salt, pepper, garlic powder (not garlic salt), and let it marinate together for about an hour (or as long as you can stand to wait to eat the cucumbers, whichever comes first ). It's a simple, tasty summer snack. My grandmother used to make it all the time when I was a kid. You can keep reusing the dressing a few days and just add fresh cucumber. It's also a big hit at family bbq's.

 

[Moonbear]

I'm cooking chicken enchiladas, and I don't remember what time I put them in the oven.

When you smell them burning, turn the oven off. Oh, wait, that's Pengwuino's recipe.

 

[Evo]

Slight variation on a theme here...I take cucumbers and a small onion, slice them up, put them in oil and vinegar (about 1/3 vinegar and 2/3 oil...just like you use for making salad dressing), add salt, pepper, garlic powder (not garlic salt), and let it marinate together for about an hour (or as long as you can stand to wait to eat the cucumbers, whichever comes first ). It's a simple, tasty summer snack. My grandmother used to make it all the time when I was a kid. You can keep reusing the dressing a few days and just add fresh cucumber. It's also a big hit at family bbq's.

Mmmmm, that sounds yummy. That reminds me of the mozarella, basil, and tomato with olive oil and vinegar.

When you smell them burning, turn the oven off. Oh, wait, that's Pengwuino's recipe.

Or when the smoke alarm goes off.