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| thatitalian:
Thai Red Curry Ingredients (for four people): 500g skinless, boneless chicken (cubed) 3 tablespoons red curry paste 1 tablespoon brown sugar 5-6 Fresh Kaffir lime leaves, torn into pieces 800ml (2 cans) Organic Coconut milk 1 tablespoon of Thai fish or Soy sauce 5-6 Thai Sweet Basil or Basil Leaves 1 Aubergine (largely cubed) 1 Red Pepper (sliced) 2 Green Peppers (sliced) 1 Large Red Onion (chopped) 1 Red Chili (chopped without seeds) Marinate the chicken in 1 tablespoon of red curry paste for 12 hours. Add all the raw ingredients to a large cast iron pot (or similar) and cook for approx 30 minutes. Serve with steamed coconut rice. |
| shardian:
It is time to post the best salsa you will ever eat. Even though it can be spicy, this recipe can even turn ultra picky, non veggie eaters into addicts. My secretary came up with this, which was adapted and evolved from another recipe she was shown at a tailgate party once upon a time. Everyone at work begs her to make it all the time, and she makes 10 or more gallons every christmas to split up and hand out as presents. The olives are the secret ingredient. It adds a 'meaty' aspect to the chili. Don't skip them! EJ’s Salsa 2 28-oz cans Whole Tomatoes 1 18-oz can Tomato Paste 1- 5 3/4 oz can pitted & chopped Black Olives 1 TBSP Green Chiles 1 - 1 1/4-oz pkg Taco Seasoning Mix 1 TBSP Chili Powder 1 TBSP Cayenne Pepper Powder 1 TBSP Cumin 1 TSP Black Pepper 1-2 TBSP Minced Onions 5-6 slices jalapenos or 1 whole jalapeno (You may add green onions and green pepper if desired) Strain tomatoes reserving 1 cup of juice. Place tomatoes in blender and chop to desired size. Place chopped tomatoes in large saucepan over low heat. Add taco seasoning and other spices (cumin, cayenne & chili) ADJUST AMOUNTS TO TASTE. Simmer 20-30 minutes on low stirring occasionally. Combine jalapeno, green chili, and 1 cup of reserved juice and puree in blender. Add to tomato mixture with chopped black olives and thicken to desired consistency with tomato paste. Chill. |
| dicepackage:
This is my first post. I have read a bit on this forum and will probably post pictures of my cabinet soon but for now I feel compelled to give some recipes. I have a bunch more recipes to share but here is one I tried tonight. Nestle Crunch Bars Recipe 23 ounces milk chocolate chips. Nestle is the best but if you use another brand make sure to use about 23 ounces of chocolate. 1.5 Cups rice krispies Melt the chocolate in the microwave but be careful not to overdo it. Stir the chocolate occasionally and when it melts when you stir its done. Mix in the rice krispies into the chocolate and stir until they are mixed. Put them in a 9"x12" pan and put it in the fridge. It takes roughly 30 minutes to cool and when its ready all you have to do is cut it up and serve. |
| WunderCade:
--- Quote from: odysseyroc on April 16, 2007, 01:57:33 pm ---Tijuana Dogs! I have the recipe on my blog http://snacktivism.blogspot.com --- End quote --- Holy fucken heart attack, Batman! :o |
| Kemet:
Copy of a classic; Homemade hamburger helper. This is a super simple recipe and you can cut the MSG out of the boxed version. This will serve 2 normal people or 1 very hungry person. (Im 6' 180 and have eaten it all) 1lb/0.5kg hamburger - Brown it in a large frying pan (need a cover) and skim off the fat if you care then throw on a pinch of pepper (that means only a little). Leave the hamburger in the frying pan and dump in a mix you prepped while the hamburger was sizzling. That mix is to use a mixing bowl and throw in two cups of beef broth and four cups of water. This ratio can be changed to reflect how beefy you like it. Use low sodium broth because you are going to add a 1/2 tsp of onion salt (again this is to taste). That covers all of the flavor really but it needs to be thickened so find some flour and add dump in two tbsp. The more you add the thicker the sauce will be and visa versa. Mix this all up really well so that its even then dump into the pan with the hamburger. Add in wide egg noodles to fill up the pan with the hamburger and mix without the noodles really sticking up much from the liquid. Bring the the whole mess to a boil then reduce the temp to a simmer and cover. Come back every few mins to stir if your pan isnt very good because it will stick. Once the noodles are cooked to the texture you like youre done. |
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