Sunday 8 February 2009
This was pretty good.
I served this with Foolproof Brown rice (http://www.recipething.com/recipes/show/2951) and peas, and the gravy that I made by reducing down the juice (for 1/2 hour) with the addition of a little flour.
I made some substitutions; I used diced tomatoes instead of stewed tomatoes so I added a tsp of sugar; instead of the salt free seasoning, I added 1 tsp of salt and a squirt of lemon juice, and I used red wine instead of white bc that was what was already open. I also raised the heat to HIGH for the last hour.
Serve with steamed green beans and a green salad with light vinaigrette.
- white wine
- chopped instant onion
- chicken bouillon granules
- dried italian seasoning
- salt-free lemon-herb seasoning
- garlic powder
- dried tarragon
- dried crushed red pepper
- hot cooked rice
Made and enjoyed on 10 January 2009
- firmly packed dark or light brown sugar
- sugar
- salt
- baking soda
- large egg
- Dutch-processed cocoa powder
- all-purpose flour
- vanilla
- white chocolate chips
- semisweet chocolate chips
31 December 2008
I used Russet potatoes, and only made about half of the recipe. I baked it in the brown pyrex, and only used about 1/2 of the milk and cream. It was heavenly.
- milk
- heavy cream
- unsalted butter
- Salt and pepper
- Hot curry powder
- Tamarind paste
- Olive oil
- Water and salt