cooking
Cooking items
Pav Bhaji
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My wife really liked a pouch of Vaishali's Nice & Spice's "Mumbai Pav Bhaji," so I decided to look it up. I guess it's a legitimate thing; I figured it would be something like General Tso's Chicken or something, but there are places in Mumbai that make it as a kind of specialty. I looked up some recipes and decided upon a combination. I haven't really bothered to try to modify it. Here's the Pav Bhaji recipe I have started to make:
http://www.onehotstove.blogspot.com/2005/04/bombay-street-food-pav-bhaji...
For the masala required I resorted to this:
Boetner Family Sweet Potato Casserole
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Saturday, March 3, 2007
I got this recipe from my girlfriend’s sister. The recipe’s title is misleading though. This is really a butter casserole. I’m transcribing the recipe as I have made it, but I’m working on a way to crank down the butter and preserve the flavor. As it stands, it’s better for a dessert than a side.
[Notes so far, fresh sweet potatoes that have been baked seem to work better in my experience. Furthermore, the butter in the filling can be halved.]
Ingredients
For the base:
* 1 large can of sweet potatoes, drained
* ½ stick of butter
* ¼ c milk
Pancakes
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This is a peculiar recipe. I have some pastry flour around, but not too much. I’m also usually lazy when trying to have pancakes, so everything is assembled in a pyrex measuring cup. Also due to laziness, none of this is properly measured.
Makes about 4 large pancakes, 6 medium.
Ingredients
* 1c skim milk
* 1/2c bleached white flour, unsifted, unshaked, slightly heaping over
* 1/2c pastry flour, unsifted, unshaked, slightly heaping over
* 1 tsp white cane sugar
* 1 tbsp vegetable oil
* 1 egg
* a pinch of salt
Turkey Dressing
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Old-Fashioned Bread Stuffing
Ingredients
* 1/2 cup Butter or margarine
* 1 1/2 cups chopped celery
* 1 cup chopped onion
* 1/2 cup chopped fresh parsley
* 1 pound dry bread cubes
* 1 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 T. sage
* 1 cup turkey or chicken broth
Preparation
Melt the butter in a large frying pan. Add the onion and celery and cook until barely tender; do not brown.
Stir in the fresh parsley. Cook for another minute or two.
Remove from heat and set aside.
Slow Cooker Jelly Meatballs
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Saturday, March 10, 2007
Ingredients
Sauce
* 1 1/2c chili sauce
* 1 c grape jelly
* 1-3 tsp Dijon mustard
Meatballs
* 1 lb ground beef
* 1 egg, lightly beaten
* 3 tbsp bread crumbs
* ½ tsp salt
Mix together the sauce ingredients in a pot or slow cooker. Prepare the meatballs as you like – Betty Crocker has some tips on making good meatballs. Cook them before putting them in the sauce. The original recipe suggests a 400 degree Fahrenheit oven for 15-20 minutes. Drain off the grease before adding to the sauce. Add to sauce.
Refried Beans
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C/O alt.cooking-chat in reply to a question I had about a good recipe
Note: don’t drain the rehydrated beans after boiling. You need that broth. Hence, be very precise how you add water.
Sweet Dinner Rolls
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Not my recipe, but I've modified it a little bit, particularly in forming the rolls.
Ingredients
- 2 cups milk
- 2 packages active dry yeast
- 1/2 cup warm water (110 to 115 degrees)
- 1/2 cup sugar
- 6 tablespoons shortening
- 2 teaspoons salt
- 1 cup sifted flour plus 5 to 6 cups of flour
- 2 eggs, well beaten
Preparation
Baked Beans
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Not my own recipe.
freezes well; based on a recipe from WINNERS - More Recipes From The Best Of Bridge
Ingredients
- 1½ lbs dried navy beans (yields about 2 litres cooked beans)
- 1 large onion, sliced
- 3 tsp cider vinegar
- 1½ tsp Dijon mustard (recipe for mustard)
- 1½ Tbsp brown sugar
- 3 Tbsp molasses
- a few squirts worcestershire sauce
- ¾ c chili sauce (or ketchup - we prefer Heinz)
- 1½ tsp salt
- ½ tsp pepper (or more)
Fettucini Alfredo
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I got this off rec.foods.cooking. If I want to have fettucini alfredo without killing myself, I'll make a sauce from a roux. However, nothing beats the fatty stuff:
This looks like a good place to re-post this:
Doris Muscatine, in her book: A Cooks Tour of Rome (Charles Scribner's Sons; New York, 1964) devotes three and one half pages to Fettuccine All'Alfredo, that most famous of Roman dishes. The original recipe has always been a secret but she does give what may be the definitive published version. It is as follows:
1 lb. fresh egg fettucine
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