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Maya’s Potatoes - Recipe

Side Dish No Comments »
8 md Potatoes

Oil for deep frying 1 ea Onion, coarsely chopped

4 ea Garlic cloves, pressed

6 tb Oil

1 pn Asafetida

7 ea Fenugreek seeds

1/2 ts Fennel seeds

1/4 ts Black onion seeds

1/4 ts Black mustard seeds

1 ea Bay leaf

3 ea Dried red peppers

1/2 ts Turmeric

2 md Tomatoes, chopped

1 pn Sugar

1 1/2 ts Salt

Boil potatoes at least 2 hours ahead.
Leave to cool.
Just before cooking the dish, cube them into bite-sized pieces.
Heat oil over a medium flame.
Fry potatoes in small batches till golden brown on all sides.
Drain & set aside.
Save some of the oil for later use.
Blend onion & garlic with 3 tb water.
Heat 6 tb oil in large pot.
When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession.
Fry 20 seconds till bay leaf darkens.
Add paste from the blender & turmeric.
Fry, stirring for 5 minutes.
Add tomatoes & sugar.
Gently stir in 2 c water, salt & potatoes.
Bring to a boil.
Cover & simer for 10 minutes.
Turn each potato over & simmer another 10 minutes.
Serve hot.

Italian Chicken Sticks - recipe

Main Dish No Comments »
1/4 c Tomato juice

1 ts Olive oil

1/4 ts Dried oregano

1/4 ts Garlic powder

5 dr Hot pepper sauce

2 Boneless chicken breast

-halves 1/2 c Italian-style bread crumbs

Combine the tomato juice, oil, oregano, garlic powder, and hot pepper sauce in a small bowl.
Cut chicken into strips 1/2 inch wide and and 2 inches long.
Add them to the bowl and mix until the strips are completely coated with the marinade.
Refrigerate for at least 15 minutes or up to an hour.
Preheat oven to 475 degrees F. Line a baking pan with foil.
Put the bread crumbs in another small bowl.
Remove one chicken strip at a time from the marinade and roll in the bread crumbs, Place the crumb coated strips in the foil-lined pan.
Arrange them so they aren’t touching each other. Discard the marinade.
Bake the chicken for 8 minutes, It should be firm and the crumb coating should be brown and crunchy.
Serve immediately.
Nutritional info per serving: 301 cal; 37g pro, 18g carb, 8g fat (25%) Exchanges: .2 veg, 1.1 bread, 3.9 meat, .7 fat Source: Help! My Apartment Has a Kitchen by Kevin Mills and Nancy Mills Miami Herald, 5/9/96 format by Lisa Crawford, 7/18/96 —–

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