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Basic Marinade
Posted by nicki on Jan 9, 2010 in Uncategorized
This is a basic marinade recipe by Ina which can be used for fish or chicken. Directions are for chicken. Read more…
Tandoori Chicken
Posted by jaynem on Jan 8, 2010 in Main Course
Ingredients
- 2 pounds chicken, cut into pieces
- 1 teaspoon salt
- 1 lemon, juiced
- 1 1/4 cups plain yogurt
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 teaspoons garam masala **
- 1 teaspoon cayenne pepper
- 1 teaspoon yellow food coloring
- 1 teaspoon red food coloring
- 2 teaspoons finely chopped cilantro
- 1 lemon, cut into wedges
Directions
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
**Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.
Mexican White Rice with Chicken Stock
Posted by nicki on Dec 26, 2009 in Uncategorized
Recipe by Patricia Jinich guest on the Paula Dean show Read more…
Salsa Verde Pueblera
Posted by nicki on Dec 26, 2009 in Uncategorized
Recipe by Patricia Jinich guest on the Paula Dean show Read more…
Crispy Fried Tacos with Salsa Verde
Posted by nicki on Dec 26, 2009 in Uncategorized
Recipe by Patricia Jinich guest on the Paula Dean show Read more…
Homemade Ketchup
Posted by nicki on Dec 21, 2009 in Sauces
This recipe is from http://www.hillbillyhousewife.com/ Read more…
Heirloom Tomato Ketchup Recipe
Posted by nicki on Dec 21, 2009 in Sauces
From Famous Old Receipts by Jacqueline Harrison Smith (1908)
This recipe for heirloom tomato ketchup dates back to 1908. It is sugar-free, depending on the natural sugar in the tomatoes to concentrate as a sweetener. It is fairly simple with the main ingredients being tomatoes, vinegar, red peppers, salt, pepper, dry mustard, and allspice. Be prepared to tend it for 4 hours before canning.
Prep Time: 1 hour
Cook Time: 4 hours Read more…
Ancho Chile Ketchup
Posted by nicki on Dec 21, 2009 in Sauces
From A Cowboy in the Kitchen (Ten Speed Press)
Forget the barbecue sauce! This simple tomato-based ketchup is sweetened with brown sugar and spiced up with the flavor of ancho chiles. It’s great on all types of meat and poultry, even on burgers. Ancho chiles are dried poblano chiles and have a sweet, spicy flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes Read more…
Rice Casserole
Posted by nicki on Dec 20, 2009 in Main Course
This is the recipe Cori jotted down for me on a memo pad while she was working at Bridgeford Foods. Its tried and true. Read more…
Basic Pancake Mix
Posted by nicki on Dec 12, 2009 in Breakfast
This recipe makes about 13 cups of dry mix to store and use when needed. Read more…