Mar 21, 2007 -
Here is my chicken recipe . It's 'thai chicken massaman curry'. The curry is sometimes called Muslim curry because the origin is from the muslim communities in Thailand.
- 3 Comments
Mar 14, 2007 -
Ingredients
1 tbs. vegetable oil
1/2 an onion, chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp red chili powder (or more if you like it pungent)
salt to taste
a little bit of hot water (I usually boil some before cooking and add as needed from the kettle)
3 boneless, skinless chicken thighs, cubed
3 heaped tbs fat-free sour cream
2 tbs evaporated milk
1/2 tsp paprika
2 tbsp chopped fresh coriander leaves
Directions
Heat the oil in a medium non-stick pan. Gently fry the onion until brown.
- 1 Comment
Mar 14, 2007 -
I wish I could claim this recipe as my own, but no - I found it on the aptly-named blog Cumin & Coriander (cumicori.blogspot.com). But I made it last night and was really pleased at the flavor the cumin gave the burgers (I used about 1 teaspoon of cumin - the recipe calls for 2). Here is blogger Stefanie's recipe for homemade hamburgers with cumin:
This is what I end up making when I have ground beef in the freezer and don't feel like standing in front of the stove stirring anything saucy.
- 1 Comment
Mar 02, 2007 -
Ghirardelli Brownies
Yield: 16 Servings
Ingredients:
2 Eggs
2/3 cup Unsifted all-purpose flour
3/4 cup Sugar
1 tsp Vanilla
1/4 tsp Baking powder
1/2 cup Unsalted Butter, melted
1/4 tsp Salt
3/4 cup Ghiradelli ground chocolate
1/2 cup Ghiradelli semi-sweet chocolate chips
Instructions:
Heat oven to 350F degrees. Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour baking powder, and salt.
- 4 Comments
Mar 02, 2007 -
Hey everyone, the next ingredient is banana! Put your best banana recipes up for everyone to check out. Use fresh bananas, dried bananas, banana candy, liqueur, etc.
- 1 Comment
Feb 26, 2007 -
Hey everyone, the next ingredient is Green Onion (aka Scallions). So get your recipes in! My favorite one will be posted on YumSugar on Friday!
- 0 Comments
Feb 23, 2007 -
courtesy of Rachael Raythis is my favorite recipe with green onions, courtesy of rachael ray.
2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces
Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
While the sauce is working, beat egg and set chicken into it.
- 3 Comments
Feb 20, 2007 -
This week's secret ingredient is tofu.
Get your recipes in by Thursday afternoon, my favorite will be posted on YumSugar.com on Friday!
- 0 Comments
Feb 12, 2007 -
Crab Cake Benedict
2 stalk celery, finely chopped
1 med onion, finely chopped (1/3 cup)
1 egg, beaten
1/2 cup mayonnaise or salad dressing
Dash hot sauce ( optional)
1/4 teaspoon dry mustard
1/2 teaspoon garlic powder
16 oz lump crab ( ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed 1//2 cup panko bread crumbs or coarse bread crumbs
In a mixing bowl, combine all ingredients except for crab meat and bread . Gently fold in the crab meat and bread, being careful not to break the lumps. Shape into cakes.
- 0 Comments
Feb 12, 2007 -
Smoked Bacon Wrapped Crab
Smoked Bacon Wrapped Crab
Ingredients
450g crab meat
450g smoked bacon - cut into strips
2 large jalapeno peppers,
Mozzarella or Monterey Jack cheese
1 lime
Skewers and a fresh salad for serving
Recipe
Fill a saucepan two-thirds full with water and bring to a boil. Add the smoked bacon and blanch for 3 - 4 minutes. Drain and rinse with cold water and pat dry with a paper towel
Toss the crab meat with lime juice and place strips of peppers and sticks of cheese across a strip of crab meat.
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