October 8th, 2008 by alice
Tags: Bryanna, Grogan, Sauce, Vegetarian, Worcestershire
INGREDIENTS
- 1cupcider vinegar
- 1/3cupdark molasses
- 1/4cupsoy sauce
- 1/4cupwater
- 3tablespoonslemon juice
- 1 1/2teaspoonssalt
- 1 1/2teaspoonsmustard powder
- 1teaspoononion powder
- 1/2teaspoonblack pepper
- 3/4teaspoonground ginger
- 1/4teaspoongarlic granules
- 1/4teaspooncayenne pepper
- 1/4teaspoonground cinnamon
- 1/8teaspoonground clovesor allspice
- 1/8teaspoonground cardamom
DIRECTIONS
- Combine all ingredients in blender.
- Pour into saucepan
- bring to boil.
- Store in refrigerator.
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October 8th, 2008 by alice
Tags: Breakfast, Easypplesauce, Puffs
INGREDIENTS
-
For the puffs
- 2cupsBisquick
- 1/4cupsugar
- 1teaspooncinnamon
- 1/2cupapplesauce
- 1/4cupmilk
- 1egg, slightly beaten
- 2tablespoonsoil
-
Topping
- 4tablespoonsbutter, melted
- 1/4cupsugar
- 1/4teaspooncinnamon
DIRECTIONS
- Mix puff ingredients in order listed.Beat vigorously for 30 seconds.
- Fill greased 2″ muffin tin pans 2/3 full. Bake at 400 degrees F.for 12 minutes or until done.
- Cool slightly and remove from tin.
- For the topping, mix the sugar and cinnamon together.
- Dip tops of the puffs into the melted butter and then into the cinnamon-sugar mixture.
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October 8th, 2008 by alice
Tags: Box, Lunch, Pasta, Salad, Tuna
INGREDIENTS
- 500gpasta(recommend large spirals)
- 420g4 bean mix
- 425gtuna in water
- 250gcherry tomatoes
- 1/4cupgherkins
- 1/2cupmayonnaise(whole-egg)
- 2teaspoonswhite vinegar
- 1/4cupfresh parsley(freshly, chopped)
DIRECTIONS
- Drain four-bean mix, rinse and drain.
- Drain and flake tuna.
- Quarter cherry tomatoes.
- Finely chop gherkins.
- Cook pasta in a large pot of boiling salted water as per manufacturer’s instructions until al dente.Drain well.
- Place pasta, beans, tuna, cherry tomatoes and gherkins in a large bowl.
- Whisk mayonnaise, white vinegar and fresh parsley in a small bowl until combined.Season with salt and pepper.
- Add mayonnaise mixture to pasta, tossed until combined.
- Serve pasta salad with fresh fruit (a complete and healthy lunch for adult or child).
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October 8th, 2008 by alice
Tags: Bob, Evans, Pancakes, Waffles
INGREDIENTS
- 1cupall-purpose flour
- 3tablespoonssugar
- 2teaspoonsbaking powder
- 2eggs
- 1 1/2cupsmilk, more if needed
- 4tablespoonsbutter, melted
DIRECTIONS
- Preheat waffle iron if making them.
- Whisk flour, sugar and baking powder in large bowl.
- In medium bowl, whisk eggs and milk in until well blended.Pour liquid ingredients over dry ingredients; whisk until just combined.
- Stir in butter until blended.
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October 8th, 2008 by alice
Tags: Bori, Lamb, Potato
INGREDIENTS
- 1 1/2lbslamb, cubed fat removed
- 12ouncespotatoes, cut into large pieces
- 10almonds
- 8cashew nuts
- 1tablespoonroasted peanuts
- 1tablespoonchickpeas, roasted
- 2teaspoonssesame seeds
- 1onion, chopped
- 4teaspoonscoriander seeds
- 2teaspoonscumin seeds
- 12dried red chilies
- 6teaspoonsdesiccated coconut
- 1/2cupwater
- 2 1/2ouncesfresh coconut, sliced
- 1ouncetamarind pulp
- 1/2cupoil
- 5cloves
- 2cinnamon sticks
- 12peppercorns
- 15curry leaves
- 1teaspoonsalt
- 10ouncesonions, sliced
- 3cupswater
- 1/2teaspoonturmeric
- 1/2teaspoongaram masala
- 3fresh green chilies
- 1/2cupcoriander leaves
- 1tablespoonmint leaves
DIRECTIONS
- Heat a heavy frying pan and dry roast the almons, cashews, peanuts, chick peas, sesame seeds, and onion and cook on low for 5 minutes.
- Remove from pan.
- Now add the coriander seeds, cumin seeds, dried red chillies and the desicated coconut. Cook for 3 minutes.
- Put all of the toasted nuts and spices into a blender with the water and blend to a paste. Set the paste on one side and wash the blender.
- Cut the fresh coconut into pieces and put in the blender with 2 cups of water and liquidize. Strain the liquid and set aside.
- Soak the tamarind pulp in 1/2 cup water.
- Heat the oil in a large pot and fry the cloves, cinnamon,peppercorns and half of the curry leaves, fry for 2 minutes.
- Add the potatoes and salt and fry for 5 minutes.
- Remove the potatoes and set aside.
- Add the sliced onions to the pot and fry for 8 minutes Add the meat and fry for 5 minutes.
- Add 3 cups water and the curry leaves and salt to taste, cook for 40 mins over low heat.
- Add the nut and spice mixture, turmeric and garam masala, the green chillies and the tamarind water. Stir to mix all together.
- Add the potatoes, coconut milk, coriander leaves and the mint, cook covered for 30 mins or till meat is tender.
- Serve with boiled rice and an egg curry.
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