INGREDIENTS
2 sm Chickens (frying),
1 lg Onion, sliced
-cut into serving-
1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Friday, January 8, 2010
Scrapple Recipe
INGREDIENTS
3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Thursday, January 7, 2010
African Vegetable Stew Recipe
INGREDIENTS
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch
1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch
1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Apple Squares Recipe
INGREDIENTS
2 cup of White flour, unbleached 1 cup of Sour cream (or yogurt)
2 cup of Brown sugar, firmly packed 1 teaspoon of Vanilla extract
1/2 cup of Butter (or margarine) 1 Egg
1 cup of Chopped nuts (optional) 2 cup of Apples, peeled and
2 teaspoon of Cinnamon (or less)
-finely chopped
1 teaspoon of Soda
-(about 2 apples)
1/2 teaspoon of Salt
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine the flour, brown
sugar and margarine. Blend at low speed, until the mixture forms fine
crumbs. If you want to include them, stir in the nuts now. Place about 2
3/4 cups of the crumb mixture into an ungreased pan, about 13 x 9 inches.
Press down firmly.
Add the remaining ingredients (except for the apples) to the remaining
crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon
the batter evenly over the crumb base in the pan. Bake at 350 degrees F.
for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool
before cutting. Better yet, let it wait 24 hours before cutting. Store
loosely covered.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
2 cup of White flour, unbleached 1 cup of Sour cream (or yogurt)
2 cup of Brown sugar, firmly packed 1 teaspoon of Vanilla extract
1/2 cup of Butter (or margarine) 1 Egg
1 cup of Chopped nuts (optional) 2 cup of Apples, peeled and
2 teaspoon of Cinnamon (or less)
-finely chopped
1 teaspoon of Soda
-(about 2 apples)
1/2 teaspoon of Salt
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine the flour, brown
sugar and margarine. Blend at low speed, until the mixture forms fine
crumbs. If you want to include them, stir in the nuts now. Place about 2
3/4 cups of the crumb mixture into an ungreased pan, about 13 x 9 inches.
Press down firmly.
Add the remaining ingredients (except for the apples) to the remaining
crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon
the batter evenly over the crumb base in the pan. Bake at 350 degrees F.
for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool
before cutting. Better yet, let it wait 24 hours before cutting. Store
loosely covered.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Kalbi Kui Recipe
INGREDIENTS
2 lb Short ribs
3 tablespoon of Olive oil
1 tablespoon of Bouillon powder
3 tablespoon of Sesame oil
1/4 cup of Water
2 Scallions, diced
DIRECTIONS
Marinate the ribs in the rest of the ingredients for several hours (or
overnight) in a covered dish in the refrigerator. Turn at least once
half-way through the marinating time. (I put it in the refrigerator the
night before, then turn the ribs in the morning and put them back in the
refrigerator until dinnertime.) Broil 5 minutes each side.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
2 lb Short ribs
3 tablespoon of Olive oil
1 tablespoon of Bouillon powder
3 tablespoon of Sesame oil
1/4 cup of Water
2 Scallions, diced
DIRECTIONS
Marinate the ribs in the rest of the ingredients for several hours (or
overnight) in a covered dish in the refrigerator. Turn at least once
half-way through the marinating time. (I put it in the refrigerator the
night before, then turn the ribs in the morning and put them back in the
refrigerator until dinnertime.) Broil 5 minutes each side.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Fish-Chowder Recipe
DIRECTIONS
1/2 lb Haddock
1 1/4 Onion, chopped
3/4 cup of Water
16 oz Corn, creamed
3 sl Bacon
1 cup of Milk
1 md Potato
INGREDIENTS
Peel potato, cut into chunks, put in saucepan with the water and cook,
covered, over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to the
milk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and
serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
1/2 lb Haddock
1 1/4 Onion, chopped
3/4 cup of Water
16 oz Corn, creamed
3 sl Bacon
1 cup of Milk
1 md Potato
INGREDIENTS
Peel potato, cut into chunks, put in saucepan with the water and cook,
covered, over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to the
milk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and
serve.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
Saturday, September 5, 2009
Sweet Potato Pie Recipe
INGREDIENTS
* 3 large eggs
* 1 x quantity sweet pastry
* 100g golden caster sugar
* 1kg large sweet potatoes
* 50g unsalted butter, melted
* 4 level tbsp plain flour
* 1/4tsp ground nutmeg
* 2tsp vanilla extract
* Ground cinnamon
FOR THE CLEMENTINE CREAM
* 250ml (9fl oz) double cream (or natural yoghurt for a slightly 'skinnier' version)
* Zest and juice of 3 clementines
* 2tbsp golden caster sugar
* 4 clementines, peeled and sliced into rounds, to serve (Optional)
DIRECTIONS
* Preheat your oven to 200C. Make your pastry, and while it's in the fridge for 30 mins prick your sweet potatoes with a fork, lay them on a baking tray and pop them into the oven - they'll need about 50 mins to an hour, until they're soft and cooked through. When they're ready, take them out of the oven and turn the temperature down to 180C. After the pastry has had 30 minutes in the fridge, continue through the method until baked blind.
* While the pastry case is in the oven, peel the skins off the roasted sweet potatoes and discard. Put the flesh into a large bowl and mash it up. Melt your butter in a saucepan on a low heat and add it to the sweet potato with the sugar, flour, nutmeg, a large pinch of cinnamon and the vanilla extract. Whisk 2 eggs in a separate bowl, pour them into the mixture, then mash everything together until completely combined.
* Spoon your sweet potato mixture into the cooled pastry case, and use a fork or spoon to spread it out evenly. Dust a clean surface and a rolling pin with flour and roll out your leftover pastry (plus any bits that you trimmed off the sides). Cut it into long strips, a bit longer than the width of your tart. Drape these strips over the top, crisscrossing them as you go so you get a nice lattice design on the top. Tidy up the sides, then beat your remaining egg and brush it over the pastry. Put the pie into the oven and bake for 45 to 50 mins, until it's gorgeous and golden.
* Make your clementine cream just before serving by whipping the cream, clementine zest and juice and sugar together until you've got soft peaks. Take your pie out of the oven and let it cool for about 25 mins before serving with the clementine cream.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
* 3 large eggs
* 1 x quantity sweet pastry
* 100g golden caster sugar
* 1kg large sweet potatoes
* 50g unsalted butter, melted
* 4 level tbsp plain flour
* 1/4tsp ground nutmeg
* 2tsp vanilla extract
* Ground cinnamon
FOR THE CLEMENTINE CREAM
* 250ml (9fl oz) double cream (or natural yoghurt for a slightly 'skinnier' version)
* Zest and juice of 3 clementines
* 2tbsp golden caster sugar
* 4 clementines, peeled and sliced into rounds, to serve (Optional)
DIRECTIONS
* Preheat your oven to 200C. Make your pastry, and while it's in the fridge for 30 mins prick your sweet potatoes with a fork, lay them on a baking tray and pop them into the oven - they'll need about 50 mins to an hour, until they're soft and cooked through. When they're ready, take them out of the oven and turn the temperature down to 180C. After the pastry has had 30 minutes in the fridge, continue through the method until baked blind.
* While the pastry case is in the oven, peel the skins off the roasted sweet potatoes and discard. Put the flesh into a large bowl and mash it up. Melt your butter in a saucepan on a low heat and add it to the sweet potato with the sugar, flour, nutmeg, a large pinch of cinnamon and the vanilla extract. Whisk 2 eggs in a separate bowl, pour them into the mixture, then mash everything together until completely combined.
* Spoon your sweet potato mixture into the cooled pastry case, and use a fork or spoon to spread it out evenly. Dust a clean surface and a rolling pin with flour and roll out your leftover pastry (plus any bits that you trimmed off the sides). Cut it into long strips, a bit longer than the width of your tart. Drape these strips over the top, crisscrossing them as you go so you get a nice lattice design on the top. Tidy up the sides, then beat your remaining egg and brush it over the pastry. Put the pie into the oven and bake for 45 to 50 mins, until it's gorgeous and golden.
* Make your clementine cream just before serving by whipping the cream, clementine zest and juice and sugar together until you've got soft peaks. Take your pie out of the oven and let it cool for about 25 mins before serving with the clementine cream.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com
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