- * 1 10 oz can chunk breast of chicken,
- drained and shredded
- * 1/2 c Miracle Whip or Mayo
- * 1/4 c each chopped celery and onion
- * 1/4 c each dried cranberries and chopped
- nuts
- milk
- rice
- sugar
- 1/s tsp vanilla
- salt
- Raisins or berries
- vegetable oil
- cumin seeds
- salt
- minced peeled fresh ginger
- ground cumin
- ground coriander
- turmeric
- cayenne
- water
- navy beans
- dry onion soup mix
- beef bouillon cubes
- worcestershire sauce
- molasses
- water
- sugar
- paprika
- smoked hamhocks
- * 1 tablespoon vegetable oil
- * 1/2 cup minced carrots
- * 1 1/2 pounds pork tenderloin medallions
- * 2 teaspoons all-purpose flour
- * 1 tablespoon dried basil
- * 1 tablespoon dried parsley
- * 1/2 teaspoon ground black pepper
- * 1/2 teaspoon beef bouillon granules
- * 2/3 cup light cream
- * 1/4 cup dry white wine
i usually eat this as a “soup”, but you can also put it over rice, or just use the cooked sweet potatoes as a side dish (saving the coconut milk/curry combo to cook rice in, or cook another curry).
- light coconut milk
- ground coriander
- ground fennel
- ground cardamom
- ground cumin
- small-dice yellow onion
- cashew nuts
- ground cardamom
- minced garlic
- minced ginger root
- plain yogurt
- ground white pepper as needed
- salt as needed
- chopped cilantro stems
- heavy cream
- chopped cilantro leaves
- 6-inch-square aluminum
- vegetable oil
- Salt
Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.
Whole onions baked in aluminum foil, a very simple recipe, go well with this dish.
- chopped parsley leaves
- freshly ground black pepper
- salt
- vegetable oil
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- ground cumin
- ground cardamom
- ground cloves
- yellow mustard seeds
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- curry powder
- chopped fresh ginger
- white wine vinegar