April 12th, 2007 by alice
Tags: Marinade, Venison
INGREDIENTS
- 1/2cuppeanut oil
- 3/4cupsoy sauce
- 1/4cupWorcestershire sauce
- 2tablespoonsdry mustard
- 1/3cuplemon juice
- 1/2cupvinegar
- 5clovesgarlic, pressed
DIRECTIONS
- Whisk together.
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April 12th, 2007 by alice
Tags: Bread, Paratha, Piaz, Scallion
INGREDIENTS
- 1cupchapati flouror whole wheat flour
- 1cupunbleached all-purpose flour, plus additional for dusting
- 6tablespoonslight vegetable oil, such as safflower or soybean(or as needed)
- 2/3cupwarm water, as needed(100F)
- 1/2cup choppedscallions, green tops only
- 1-2teaspoonfresh coarse ground black pepper
- 1teaspoonsalt (optional)
DIRECTIONS
- Stir chapati flour and 1 cup all-purpose flour (AP) together in large bowl until thoroughly combined.
- Drizzle with 2 tbls.
- of the oil; rub oil into flour with fingertips until thoroughly incorporated.
- Add 1/3 c.
- of the water all at once; work it into the flour mixture, using your hand.
- Continuing to mix with your hand, keep adding water, a tablespoon at a time, until mixture cleans sides of bowl and becomes a non-sticky, kneadable dough.
- Gather dough into ball; place on lightly floured work surface.
- Clean hands thoroughly, then pour 1 1/2 tsps.
- oil over dough and knead about 10 minutes, dusting with AP flour as necessary to prevent dough from sticking to surface; the dough should be smooth, satiny, and somewhat elastic.
- Remove to a clean bowl; let stand, covered with plastic wrap, 30 minutes.
- (Dough can be made up to 24 hours in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at lestt 30 minutes before rolling out.) Divide dough into 4 equal pieces; shape each piece into a smooth ball.
- Keeping remaining balls of dough covered, roll one ball out on lightly floured surface to 7-inch round, dusting with AP flour as necessary.
- Brush lightly with oil; sprinkle with 2 tbls of the chopped scallion tops, 1/4 tsps.
- of the pepper, and 1/4 tsps.
- salt, if desired.
- Roll round up, jellyroll fashion, into a tight cylinder, then coil cylinder into a snail shape; secure outside end of coil by pinching it firmly to side of coil.
- Roll coil out on lightly floured surface to 7 to 8 inch round, dusting frequently with AP flour.
- Repeat procedure with remaining balls of dough, placing the scallion-filled rounds as they are made in single layer on baking sheets or other flat surface; do not allow rounds to touch.
- Keep covered with plastic wrap.
- Heat dry heavy medium skillet over high heat for 3 minutes.
- Place on round of dough in skillet; cook until underside is lightly spotted with brown about 2 minutes.
- Turn round over; cook until second side is lightly spotted with brown, 1 to 2 minutes.
- Brush surface of paraha with oil.
- Turn; brush second side with oil.
- Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- Repeat procedures with remaining rounds of dough stacking and wrapping them as they are cooked in clean kitchen towel.
- Serve Immediately.
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April 12th, 2007 by alice
Tags: Bologna, Venison
INGREDIENTS
- 15lbsground venison
- 2/3cupMorton Tender Quick salt
- 1/2quartvegetable oil
- 7 1/2teaspoonsblack pepper(1/2 t per lb.)
- 7 1/2teaspoonsgarlic salt(1/2 t per lb.)
- 8teaspoonsAccent seasoning
- 1 1/2teaspoonsliquid smoke
- 1/2cupbrown sugar
DIRECTIONS
- Mix all ingredients except liquid smoke and oil together.
- Let stand in refrigerator overnight.
- Next day, mix liquid smoke and oil together before adding to mixture.
- Mix every- thing thoroughly now.
- Pack tightly into 9 or 10 Pringle cans or other tubular cans, leaving 1/2 inch space at top.
- Bake, uncovered, in cans (upright) at 200 degrees for 4 hours.
- Drain; cool and wrap in many layers of freezer paper.
- Freeze.
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April 12th, 2007 by alice
Tags: Bread, Filling, Flaky, Keema, Meat, Paratha, Spicy
INGREDIENTS
- 2cupschapati flour or whole wheat flour, plus additional for kneading and dusting
- 2/3cup warm waterwater, more if needed(100 F)
- 12ouncesground beef
- 1/4cup finely choppedonions
- 2 fresh hotgreen chili peppers, poppers cored seeded,chopped(about 2 tablespoons)
- 1teaspoonground cumin
- 1/2teaspoon finely mincedgarlic(more is better however)
- 1tablespoonall-purpose flour
- 1teaspoonfresh lemon juice
- salt (optional)
- 2tablespoons choppedfresh coriander (optional)
- 6tablespoonslight vegetable oil, such as safflower or soybean(or as needed)
DIRECTIONS
- Place flour in large bowl.
- Add 1/3 cup of the water all at once; work it into the flour, using your hand.
- Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
- Gather dough into a ball; place on lightly floured work surface.
- Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
- Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
- (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
- Reduce heat to medium-high; add ground beef.
- Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
- Stir in flour, lemon juice, and optional salt and coriander until well combined.
- Remove from heat; let cool completely.
- (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
- Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
- Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
- Place one portion of filling in center of round.
- Bring edges of dough up over filling to enclose it completely; pinch to seal.
- Press lightly but firmly to flatten into patty.
- Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
- Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
- Keep covered with plastic wrap.
- Heat dry heavy medium skillet over high heat for 3 minutes.
- Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
- Turn over; cook until second side is spotted with brown, about 1 minute.
- Brush surface or paratha with oil.
- Turn; brush second side with oil.
- Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
- Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
- Serve immediately.
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April 12th, 2007 by alice
Tags: Black, Jack, Walnuts
INGREDIENTS
- 1 (1/2 lb)bagwalnuts
- 3fluid ouncesJack Daniels Whiskey
- 1/2cupbrown sugar
- 1tablespoonWorcestershire sauce
- 1teaspooncumin
- 1/2teaspoonbitters
- 1teaspooncayenne pepper
- salt and pepper
DIRECTIONS
- Blanch walnuts, then flambe in a large saute pan with Jack Daniels.
- Add bitters and Worcestershire sauce, then add brown sugar and spices.
- Spread out on cookie sheet, toast in 350 degree oven for about 15 minutes.
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