October 2nd, 2008 by alice
Tags: Fries, Oven, Potato, Sweet
INGREDIENTS
- 1largesweet potato, peeled and cut into wedges
- 2teaspoonscanola oil
- 1/4teaspoonsalt
- 1pinchcayenne pepper
DIRECTIONS
- Preheat oven to 450°F
- Toss sweet potat wedges with oil, salt and pepper.
- Spread the wedges out on a rimmed baking sheet.
- Bake until browned and tender, turning once, about 20 minutes total, or until tender.
- Serves 2.
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October 2nd, 2008 by alice
Tags: Badam, Pasanda
INGREDIENTS
- 2lbslamb
- 1inch cubefresh ginger, chopped
- 6garlic cloves, chopped
- 2fresh green chilies, chopped
- 5tablespoonsplain yogurt
- 2ouncesbutter
- 2largeonions, sliced
- 1/2teaspoonturmeric
- 1teaspoonground cumin
- 2teaspoonsground coriander
- 1/2teaspoonground nutmeg
- 1/2teaspoonchili powder
- 8fluid ounceswater
- 1teaspoonsalt
- 1/4pint freshsingle cream
- 4tablespoonsground almonds
- 1teaspoongaram masala
- 1/2teaspoonpaprika
DIRECTIONS
- Cut the meat into thin strips about 11/2″ long.
- In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
- Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chilli powder, lower the heat and fry for 2 minutes.
- Add the meat and fry till it changes colour 3 minutes
- Slowly add the yogurt mixture stiring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
- Add the salt, cream and the ground almondscook for 4 mins, stir in the garam masala.
- Serve with the paprika sprinkled over the dish.
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October 2nd, 2008 by alice
Tags: Bread, Grandmas, Irish, Soda
INGREDIENTS
- 4cupsall-purpose flour
- 4teaspoonsbaking powder
- 1teaspoonsalt
- 1/2cupsugar
- 2eggs
- 4tablespoonsvegetable shortening
- 1cupmilk
- 1cupraisins
- caraway seeds (optional)
DIRECTIONS
- Preheat oven to 350 degrees F. Sift together flour, baking powder, salt and sugar in large bowl.
- Mix in raisins and caraway seeds (optional). Melt shortening. Beat eggs and combine with milk.
- Mix liquids with dry mixture. Knead on well-floured surface. Shape into a round loaf and place in floured iron skillet.
- Mark an “X” (lightly score) across the top using a sharp knife. Bake at 350 degrees for 50 minutes. Cool on wire rack.
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October 2nd, 2008 by alice
Tags: Crock, Frenchion, Lazy, Pot, Soup
INGREDIENTS
- 6onions(white, Vidallia, your choice)
- 2 (10 ounce)cansbeef consomme
- 2 (14 ounce)cansbeef broth
- 1 (1 ounce)package of dry frenchonion dip mix(use 2 if you like it REALLY oniony)
DIRECTIONS
- Slice or chop onions, then mix all of the above in a crockpot and set it for 8 hours.
- Eat.
- Or if you want to get fancy, serve it this way: add one slice of dry crusty french bread into each bowl and pour soup over the bread into the bowl.Cover with Guyer or Jarlsberg Cheese and put under the broiler for about 2 minutes until cheese bubbles and gets a little brown.
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