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Punjabi-Style Garam Masala

Sauces No Comments »
2 1/2 tb Green cardamom pods

4 tb Cumin seeds

5 tb Coriander seeds

1/4 ts Ajowan seeds

3 Blades of mace; OR…

1/4 ts -Ground mace

2 tb Black peppercorns

1 1/2 tb Whole cloves

2 Cinnamon sticks, 3″ long

1 Bay leaf

1/4 ts Ground ginger

1 tb Ground nutmeg

A little of this warm, spicy blend goes a long way.
Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that’s popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients.
* Source: Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

French Onion Soup - Lowfat

Main Dish No Comments »
Ingredients
5 each onions, sliced
3 tablespoon sherry
1 tablespoon butter, or margarine
1 tablespoon flour
6 cup beef stock
3 1/2 tablespoon low-sodium soy sauce
1 pepper, freshly ground
1/2 cup parmesan cheese, grated
—beef stock—
2 1/2 pound beef bones
4 qt water
5 each anise seeds, whole
5 each celery, tops
2 each onions, whole
12 each peppercorns
Directions:
French onion Soup: In a large heavy-gauge soup pot saute the onions, dry, for about 2 minutes.
When the bottom of the pot begins to brown, add the sherry and continue to saute the onions for 4 more minutes.
Move the onions to a side, and melt the margarine in the pot.
Sprinkle the flour over the margarine and stir the margarine-flour mixture.
Slowly add 1 cup of the beef broth into the margarine-flour mixture, stirring as mixture thickens slightly.
Combine the liquid with the cooked onions.
Add the remaining 5 cups of the stock, soy sauce, and pepper, and simmer for 15 minutes.Serve with 1 tb of grated parmesan cheese.
YIELD: Makes 8 (3/4-cup) servings.

Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo, 0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
Exchanges per serving: 3/4 meat — 1.5 vegetable

beef stock: In an 8-quart stock pot combine all the ingredients and simmer for 1 1/2 hours, uncovered.
Strain through a colander.

YIELD:Makes about 2.5 qts.
Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat

Six Chicks

Cocktails No Comments »

Content

A delicious recipe for Six Chicks, with Merlot red wine, tonic water, brandy and lemon juice.

Ingredients

1 1/2 oz Merlot red wine
1 1/2 oz tonic water
1/4 oz brandy
1/4 oz lemon juice

Method

Ensure all ingredients have been chilled thoroughly.
Pour the brandy and lemon juice into a double shot glass and stir together. Pour the Merlot and tonic water into a cocktail glass, and stir these together.
Add the contents from the shot glass to the Merlot and tonic, and serve.

Serve

Cocktail Glass

Nutrition Info

(per 3.5 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein
64
271
0 g
6.4 g
0 g
Fiber
Sugars
Cholesterol
Sodium
Alcohol
0 g
0.7 g
0 mg
1 mg
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