American Foods

Apache Bread
Title: Apache Bread
1 c White cornmeal
1 ts Salt
1/2 ts Red pepper
1/2 c Bacon drippings
1 c Yellow cornmeal
Green cornhusks
1 c Boiling water

Mix dry ingredients; add boiling water and bacon drippings. Form into small rolls and wrap in green cornhusks. Bake at 350 degrees for 1 hour. Makes 12 individual breads. Formatted for Meal Master by Lori Fuller

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Brown Bread

Title: Brown Bread

2 c Flour

1/2 ts Baking powder

1 ts Salt

Milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

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Fried Squash Bread

Title: Fried Squash Bread

1 c Corn meal

Water

2 Summer squash, diced

1/4 c Buttermilk

1 Egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.

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Indian Bean Bread

Title: Indian Bean Bread

4 c Cornmeal

1/2 ts Soda

2 c Cooked beans

2 c Boiling water

Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in soda and water. Make a stiff dough to form balls. Drop balls into pot of boiling water. Cook 45 mins. or until done. Serve with cooked greens and pork.

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Zuni Corn Soup

Title: Zuni Corn Soup

2 c Lamb

6 c Water

2 ts Red chile

1 ts Salt

8 Ears of corn

Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender.

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Roast Leg of Mutton

Title: Roast Leg of Mutton

4 lb leg of mutton

2 tb lard or other shortening

2 t salt

1 t dried mint leaves, crumbled

1 t pepper

1 clove garlic, crushed

1 medium onion, sliced

2 c fresh or canned tomatoes

5 medium carrots, peeled

5 celery stalks (or 1 bunch wild celery)

Mix shortening, garlic and seasonings. Coat mutton leg well on all sides with mixture. Roast uncovered at 400 degrees for 30 minutes. Add vegetables, cover and bake at 350 until meat tests done.

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Sandwiches

Cheese Paste Sandwiches

Trinidad & Tobago is the inspiration for this classic presentation of cheese paste sandwiches. Cheese paste sandwiches are commonly served there with tea; as a light snack at office meetings, social gatherings or taverns to accompany fine wines and liquors. The cheese paste recipes are as varied as the chefs. They can be savory or sweet with only the chef's creativity to limit the options. Here is a basic starter recipe:

CHEESE PASTE SANDWICH

18 ounces cheddar cheese, grated

4 tbls tomato puree

2 tbls butter/margarine

1 tsp minced garlic

1 tbls onion, grated

2 tbls carrot, grated

1 tbls dry mustard

Dash hot sauce

pinch of black pepper

Add cheese, tomato puree and butter and process until smooth and well combined. Taste to determine if the proportions of cheese and butter are balanced. Add remaining ingredients and process until combined.

Alternatively, let the butter soften, then grate the cheese and carrots, and mix remaining ingredients to a paste.

Store in a sealable container in the fridge then, let stand for 20 to 30 minutes before using. Slather on crackers or bread.

Variations:

Mix in a small amount of pepper jack or other cheese to vary the flavor.Add in chives, scallions, bacon, mushroom, toasted nuts, or hard boiled egg.

Use a small amount of fresh or dried herbs such as tarragon, basil or parsley.

Select and chop into fine pieces a jalapeno or poblano pepper to add real spice to this dish.

A close American proximity to the cheese paste sandwich is the pimento (or pimiento) sandwich.

PIMIENTO CHEESE PASTE SANDWICH

1 pound sharp cheddar cheese, grated

1/2 pound Monterey Jack cheese, grated

2 medium kosher dill pickles

2 cloves of garlic

1 4-ounce jar of pimientos, drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse to just a rough chop. Do not puree.

Place mixture in a large bowl and mix with 3 heaping tablespoons of quality mayonnaise. Refrigerate, then set out for 20 to 30 minutes before use.

Italian Food - Garlic Bread Recipes

Green Olive Garlic Bread Recipes
These garlic bread recipes are fit for guests. The olives and add a great spark to the flavor.
Green Olive Garlic Bread Recipes
Recipe I
Ingredients:

1 cup butter, room temperature
3 cloves garlic, minced
4 oz Parmesan cheese, freshly grated
1 green onion with top, finely chopped
1/2 cup green olives, well drained, chopped
1 loaf Italian bread, cut in half lengthwise

Directions

Mix the first 5 ingredients together and refrigerate for a day.
Score the bread into serving pieces, don't cut all the way through the bread.
Spread the butter-olive mixture onto the bread and bake at 375F for 8-10 minutes.
Broil for 2 minutes.
Serve warm.

Recipe II

Ingredients:

1/4 cup olive oil
3 cloves garlic, minced
4 oz Parmesan cheese, freshly grated
1 TBS almonds, chopped and toasted
1 Tbs Italian, flat leaf parsley, chopped
1/2 cup green olives, well drained, chopped
1 loaf Italian bread, cut in half lengthwise

Directions

Mix the first 6 ingredients together and refrigerate for 30 minutes.
Score the bread into serving pieces, but don't cut all the way through the bread.
Spread the olive oil-olive mixture onto the bread and bake at 375F for 8-10 minutes.
Broil for 2 minutes.
Serve warm.

Note: Garlic bread is one of the Italian-American dishes that has become ingrained in the American mind as Italian food. If you travel to Italy don't expect to find garlic bread on the menu.The bread subject listing has several variations on garlic bread.

Indian Food - Soup Recipe

Curried Carrot Ginger Soup Recipe
This is one of my all time favorite soups. It combines the bold flavors of curry with the subtlety of ginger and the sweetness of carrots. With the help of a food processor and a hand held immersion blender, this delicious soup is very easy to prepare
I have included a recipe for a basic home made curry powder but feel free to use a good quality store bought curry powder. This soup can be served thick or slightly on the thin side; the puree itself can be fine or slightly on the coarse side depending on your own personal preference.

CURRIED CARROT GINGER SOUP:
Ingredients:
2 shallots thinly sliced
1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)
1 heaping tbsp of fresh ginger (peeled and grated)
2 tsps of good quality curry powder (home made recipe below)
½ tsp turmeric
½ tsp red chili powder (to taste)
½ tsp ground cumin
2 cups good quality stock (chicken or vegetable, you can also use water)
1 can of good quality coconut milk (you can use light coconut milk)
juice of ½ lime
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes, add the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.
Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly hot cilantro leaves and serve hot.
VARIATION:
Add a handful of toasted cashews for wonderful flavor and smooth textures. Just sauté them along with the shallots and ginger and then puree along with the other ingredients. Garnish the soup with a few pieces of toasted cashews.

BASIC INDIAN CURRY POWDER:
Ingredients:

• 2 dried red chilies
• ½ tsp black mustard seeds
• ½ tsp ground ginger
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns
• 1 tsp turmeric
• 2 tsp cumin seeds
• 4 tsp coriander seeds
• 10 dried curry leaves

Method:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

Indian Food - Tandoori Chicken Recipe

Tandoori Chicken Recipe
The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.
Tandoori Chicken
Ingredients:

• 2 lbs of chicken pieces, skinless
• lemon wedges for garnish
• oil (vegetable or canola)

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For the Tandoori Marinade:

• 5-6 garlic cloves, finely minced
• 1 piece of ginger, peeled and finely minced (about 1½ inches in length)
• 3 cups of plain yogurt
• 2 small green chilies, finely minced
• Juice of 1 lemon
• 3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
• salt and pepper to taste

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Tandoori Masala (Powder)

• 2 tbsp garam masala
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 4 tsp paprika
• 2 tsp ground dried fenugreek leaves (methi powder)
• 1 tsp turmeric
• ½ tsp red chili powder

Method:

Combine all of the ingredients above and store in an airtight container for 4-6 weeks.

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To make the Tandoori Chicken:

Whisk together the marinade ingredients until smooth and add the chicken pieces. Mix well to coat the chicken pieces evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken pieces and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken pieces in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the pieces over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

Indian Food - Butter Chicken Recipe

Butter Chicken Recipe
Ingredients:
Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste
Method:

Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick. Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.

Chinese Food Site

Chicken Chow Mein Recipe

In Chinese chow mein simply means “stir fried noodles.” There are however, thousands of different versions of this delicious dish. Some dishes have crunchy noodles with lots of sauce, while other’s have simple stir fried noodles with seasoned meat and vegetables. My favorite is the dish that has the deep fried crunchy noodles! The recipe below explains exactly how to deep fry these wonderful noodles. It does take some time and patience to make these, but the result will be an absolutely fabulous meal! If you don’t have the time and still want to try this delicious recipe, you can simply serve the chicken and vegetables over white rice and sprinkle store bought chow mein noodles on top. Enjoy!

In this recipe we velvet the chicken which means that we marinate it and then pre cook it for about 30 seconds before it is added to the stir fry. To watch a video on how to velvet chicken using the frying method click here.

8 oz Vermicelli

1 tsp salt

2 tbsp peanut oil

3 boneless skinless chicken breasts

Marinade:

¼ tsp salt

1 tbsp sherry

1 egg white

1 tbsp cornstarch

½ tbsp stir fry oil

16 oz bag frozen stir fry vegetables

2 green scallions

14 oz can baby corn

1 tbsp stir fry oil

3 ½ tbsp oyster sauce

2 tbsp sherry

1 tsp sugar

½ cup chicken broth

2 tsp cornstarch

Bring a pot of water to boil and add just a teaspoon of salt and a tablespoon of peanut oil. Once the water boils add the vermicelli, stirring it frequently. This prevents both the noodles from sticking together and the water from boiling over. Cook them for about 6 minutes or, as the Italians say, until “al dente.”

Once the noodles are done, pour them into a colander and run them under cold water to stop the cooking process. Let the noodles sit in the colander and drain for about 5 minutes.

While the noodles drain start to prepare the chicken. Cut all the fat off and cut the chicken into 1 ½ inch pieces. Place them in a bowl to be marinated.

The marinade works best when applied in the following steps. First sprinkle on the salt, then add the sherry and stir through.

Next add the egg white and gently stir to coat each piece. Be careful not to “froth” the egg, it will make the chicken hard when it is cooked.

Sprinkle on the cornstarch, coating each piece. Then add the oil, stir, and let it marinate for 30 minutes at room temperature.

Now that the noodles have drained, place them in a bowl, add the other tablespoon of peanut oil and set them aside.
Microwave the vegetables on high for about 6 minutes, or just until warm. Remember, we don’t want to over cook the vegetables. They should remain bright and slightly crisp in the final dish.

Next rinse and dice the scallions and open the can of baby corn and drain it.
Once the vegetables are warm, mix them with the baby corn and scallions.

When the chicken has finished marinating, take a large pot or wok that has a lid and fill it with about 1 and ½ inches of peanut oil. Both the chicken and the noodles will be fried in this oil. When frying the chicken we want to use a medium heat. We don’t want the chicken to sizzle when it’s dropped in the oil, otherwise it will turn out hard and overcooked. Heat the oil on medium and then with a slotted spoon, slowly drop in the chicken. If it starts to sizzle remove the pot from the heat. Stir the chicken around for about 30 seconds, or just until it turn white. Then remove it and place it in a bowl to set aside.

After all the chicken is removed, turn the heat up to high. Test the oil to make sure it’s hot enough by dipping the end of a noodle in the oil. If it sizzles immediately, then it is ready.

Frying the noodles is the most difficult part of this recipe. Be sure to have an extra bowl to place the finished noodles in. The noodles still have water in them, which means they are going to splatter when they hit the oil. The easiest way to do this is in fist full batches. Take the lid in one hand and a hand full (about a cup) of the noodles in the other hand. Toss in the noodles and cover the pot immediately. Once you hear the noodles stop sizzling, then you can remove the lid and make sure that all the noodles are submerge in the oil. Let the noodles cook for 5 minutes. The noodles should be a light golden color. Try not to let them get brown. If they do brown they will be very hard and too crunchy.

Once they are done, remove them with a fork. They should come out in one large clump. Hold them over the pot for a moment to let them drain and then place them in a bowl. You can control the size of these clumps or “nests” by the amount of noodles you fry at one time. I like to make small clumps so that each person can take one clump, place it on their plate, and add the chicken, meat and sauce on top.

Once the noodles are done set them aside and recycle the oil.
In another pot or wok, heat 1 tablespoon of stir fry oil on high. Add the chicken, vegetables, corn, scallions, oyster sauce, sherry, and sugar. Stir fry for about 3 minutes.

Add the chicken broth and bring to a boil. Then mix the cornstarch with just a little water to dissolve and add this mixture to the pot. Stir until thick.

The meat and the vegetables can be served separately, or can be poured over the noodles and served. I find that serving them separately is the easiest. Each person can take a clump of noodles and then spoon the meat, vegetables and sauce on top. Makes 3 generous servings.

Chinese Food Site

Chicken Fried Rice Recipe
Rice is one of the staple foods in Chinese cuisine. There are many different types of rice available today. The most common rice used in Chinese cooking is white long grain rice. This type of rice is served either steamed or fried with almost every meal. Short grain rice is also used in Chinese cooking; however it is mainly for desserts.

When making fried rice, it is best to use cold, left over rice as in the recipe below. If you do not have left over rice, simply cook your rice about an hour and a half prior to making the fried rice, lay it out flat on a baking sheet, and place it in the freezer. Make sure however that it does not freeze. Try this delicious chicken fried rice recipe and let me know what you think in the Chinese food forum. Enjoy!

• 2 boneless skinless chicken breasts
• 1 medium white onion
• 4 carrots
• 1 cup frozen peas
• 2 eggs
• 5 tbsp peanut oil
• 3 cups cooked cold white long grain rice
• 4 tbsp soy sauce
• 1 tbsp sesame oil

Method:

Remove all of the fat from the chicken and then dice each breast into small square pieces and set them aside.

Peel the onion and then cut it into ¼ inch squares and set them aside.

Peel the carrots and then cut them into small ¼ inch squares. Place them in a bowl and cover them with hot water. Then microwave them on high for 2 minutes. This is comparable to par boiling them. Remove them from the microwave and drain them thoroughly in a colander and set them aside.

Place the frozen peas in a bowl and cover them with hot water. Microwave them on high for 2 minutes. Then drain them thoroughly and set them aside

Crack the eggs into a bowl, scramble them and set them aside.

Heat a non stick pot or wok on high. Add just 1 tablespoon of the peanut oil and let it get hot. Once it is hot add the onion and stir fry it for 1 minute, or just until it is soft.

Add the chicken and stir fry for about 8 minutes, or until brown. Let the pieces of chicken sit on each side for about 3 to 4 minutes. This will help it brown more quickly. If liquid forms in the bottom of the wok, then you have too much chicken in the wok at once. Cook it in batches if this occurs.

Once the chicken is cooked, remove it and the onion from the wok and set them aside.

Without wiping out the wok, add the eggs and scramble them.

Once the eggs are almost cooked through add the rice and the remaining 4 tablespoons of peanut oil. Stir fry for about 2 to 3 minutes, or until the rice is hot.

Add the carrots, peas, chicken, onions, and soy sauce. Continue to stir fry until everything is mixed together thoroughly, about 2 more minutes.

Remove the rice from the heat and add the sesame oil. Stir it in thoroughly and then serve. Makes 4 servings.

Food - Vegetable Biryani

Ingredients:

For the rice

• 1 cup Basmati rice
• 2 cloves
• 1 stick cinnamon
• 2 bay leaves
• 2 cardamoms
• Salt to taste

For the vegetable gravy

• 1½ cups mixed par boiled vegetables (carrots, peas, cauliflower, French beans, potatoes), cubed ½ teaspoon cumin seeds
• ¾ cup onions, finely chopped
• 2 teaspoons ginger-garlic paste
• 3 teaspoons chilli powder
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 cup tomatoes, chopped
• ½ cup low fat milk
• 1 teaspoon oil
• salt to taste
• 3 tablespoons low fat yoghurt
• 2 tablespoons chopped coriander
• A few saffron strands

Preparation for the rice:

1. Wash the rice.
2. In a large pan add rice with 3 cups of water, cloves, cinnamon, bay leaves, cardamoms and salt.
3. Bring it to a boil then lower the heat. Cover the pan and simmer till the rice is nearly cooked. Drain and keep aside.

Preparation for the vegetable gravy:

1. Heat the oil in a deep heavy bottomed pan and add the cumin seeds.
2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
3. Add the chilli powder, coriander powder, turmeric powder and garam masala with half cup of water and sauté for 2 to 3 minutes.
4. Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
5. Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
6. Add the boiled vegetables and mix well.

Method:

1. Combine the yoghurt, coriander and saffron and mix well.

2. In a deep vessel, arrange the vegetable gravy on the base.

3. Top with the rice and spoon the curd mixture over the rice.

4. Cover with a tight lid or aluminium foil and cook on a griddle over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC for 20 minutes.

Serve hot with Cucumber raita.