Monday, December 31, 2007

Chicken Madras Recipe

Chicken Madras Recipe


* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon


1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve

Thursday, November 22, 2007

Sausage Soup Italian Style


* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt


* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

Saturday, November 10, 2007

Spinach and Pesto Pasta


* 1 tablespoon minced garlic
* 16 ounces fresh spinach, washed & chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/2 cup diced red onion
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/4 cup bacon bits
* 1 pound penne pasta


* Cook the pasta according to package directions.
* While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
* Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
* Toss pasta with sauce &bacon bits. Serve with additional Parmesan cheese, if desired. Note that if sauce seems very thick, thin to desired consistency with pasta cooking water or broth.

Saturday, October 27, 2007

Chicken Pie Recipe


* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup


* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.

Saturday, October 20, 2007

Gorgonzola Risotto with Wild Mushrooms


* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste


* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.

Monday, October 15, 2007

Wild West Pasta Salad Recipe


* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta


* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.

Monday, October 08, 2007

Curry and Garlic Burgers Recipe


* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder


* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.

Thursday, October 04, 2007

Yummy Meatloaf Recipe


* 15 oz bread crumbs
* 2 pounds lean ground beef
* 4 (6 ounce) cans tomato paste
* 3 tbsp seasoning salt
* 4-5 eggs
* 3 tbsp salt (garlic)


* Preheat the oven to 350F (175C).
* In a large bowl, combine ground beef, bread crumbs, tomato paste, eggs, garlic salt & seasoning salt. Mix well. Shape into a loaf & place in 9x5 inch loaf pan.
* Bake in preheated oven 1 hour (Ensure it is not pink).

Tuesday, October 02, 2007

Fantastic Balsamic Gnocchi


* 3 cloves chopped garlic
* 1/2 cup diced red onion
* salt to taste
* 2 tablespoons olive oil
* 1/2 cup balsamic vinegar
* 6 crimini mushrooms, chopped
* 4 small mixed sweet peppers, julienned
* 1 cup butter
* 1/2 cup cherry tomatoes, halved
* 4 leaves chopped basil
* 1 (16 ounce) package potato gnocchi


* Cook gnocchi according to package directions.
* Drain the gnocchi and store in pot.
* Heat the olive oil in a skillet over medium heat.
* Add garlic to skillet and cook for 2 mins.
* Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes.
* Stir in the mushrooms, peppers, tomatoes & basil.
* Cook for another 5 minutes. Stir the butter in to melt.
* Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 mins.
* Toss the cooked gnocchi with the sauce.

Monday, September 24, 2007

Great Pumpkin Soup Recipe


* 2 carrots, coarsely chopped
* 1 large potato, sliced
* 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
* 2 onions, cut into wedges
* 2 1/2 tablespoons vegetable oil
* 3 cubes chicken bouillon, crumbled
* 1 quart water
* salt to taste
* 1 cup heavy cream
* 1 1/4 tablespoons ground nutmeg
* 1 teaspoon ground black pepper


* Preheat oven to 425 F (220 degrees C).
* Place the pumpkin, carrots & onions in a baking dish or roasting pan. Drizzle with vegetable oil.
* Bake in preheated oven for 40 mins until soft (not blackened).
* In a large pot over medium heat, bring bouillon and water to a boil. Cook potato in simmering water until soft, about 20 mins.
* Combine potato & water with roasted vegetables & puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, & stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Thursday, September 20, 2007

Chicken and Rice Casserole (with Cheese) Recipe


* 4 skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 cups shredded Cheddar cheese
* 3 slices soft white bread (cut into cubes)
* salt & pepper to taste


* Cut chicken into small pieces
* Preheat oven to 350 degrees F (175 degrees C).
* To Cook Chicken: Season chicken with salt &pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
* In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
* Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted & bubbly & bread is crunchy.

Wednesday, September 19, 2007

Fantastic Duck and Peas Recipe


1 x 4-5lb (2- 2 ½ kg) duck
10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns and celery
a bouquet garni made with sage, marjoram and thyme
1 large Webb or Cos lettuce
1lb (500g) podded fresh peas
2 eggs, yolks only
2 fl oz/55ml double cream
salt and pepper
1 lemon, juice only
a large handful of chopped mint


* Prick duck all over with fork. This will help to release the fat.
* Put herbs into duck's cavity.
* Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and keep aside (wonderful for roasting potatoes.)
* When nice and brown, pop it breast side down in the pot, cover with stock and simmer for 1 1/2 hours.
* When done, turn the duck over and add the lettuce which has been shredded and the peas, season and replace the lid and cook for a further 40 minutes.
* Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce and put with the duck.
* If necessary, skim off any fat off the sauce, season. Mix yolks & cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but DO NOT boil.
* Add the lemon juice & the mint and then pour over the duck and serve.

Tuesday, September 18, 2007

Fantastic Lamb Rogan Josh


1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager


1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.

Monday, September 17, 2007

Spaghetti Carbonara Recipe



½ onion, chopped
2 tbsp olive oil
4 slices bacon, chopped
150ml/5fl oz double cream
2 eggs
handful basil, chopped
140g/5oz spaghetti

* Soften the onions in a pan with the oil for two minutes.
* Add the garlic and bacon and fry for another 3-4 minutes.
* Add the cream to the pan and then the eggs.
* Cook the spaghetti according to the packet instructions and drain.
* Add the spaghetti to the pan with the sauce and stir through to coat the pasta.
* Stir in the basil and serve.

Saturday, September 15, 2007

Cajun Chicken Recipe

4 chicken breasts
1 tbls Schwarz cajun spice
1 tbls sunflower oil
2 tbls extra light Hellmans mayonaise

* Chop chicken into smallish pieces and the add a littel of the spice and coat the chicken.

* Put the hob on low heat on the big ring and add the chicken to a frying pan and cook on the hob with the rest of the spice for 10 minutes.

* When the chicken is cooked put the chicken into a bowl and stirr in the mayonaise

* Put the chicken on a plate and acompany with a little salad.

Monday, September 10, 2007

Fantastic Chicken Balti Recipe

A great balti recipe!


500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

Sunday, September 09, 2007

Lovely Lasagne Recipe

A fantastic lasagne recipe!

450g/1lb lean minced beef
1 onion, finely chopped
3 tsp tomato purée
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
300g/10½oz 'no pre-cook' lasagne sheets
1 tsp dried parsley
1 tsp dried oregano
butter, for greasing
300g/10½oz cottage cheese
150g/5oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
garlic bread

* Preheat the oven to 180C.
* Heat the oil in a frying pan. Add mince and cook until brown all over. Remove from the pan with a slotted spoon and set aside.
* Add the onions, peppers and mushrooms. Fry over a medium heat until softened.
* Return mince to pan. Add the tomato purée and bay leaves and cook for five minutes.
* Add tomatoes and dried herbs. Heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
* Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.
* Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.
* Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.
* Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
* Transfer to oven and bake for about 45 mins to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
* To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread.

Saturday, September 08, 2007

Fabulous Artichoke Pasta Recipe

This is a fabulous, yet simple to make, pasta.

110g/4oz artichokes, marinated in oil
1 tbsp finely chopped thyme, leaves only
1 clove of garlic, peeled and crushed
1 tbsp finely chopped parsley
450g/1lb linguine pasta, cooked
half a lemon (only the juice)
parmesan shavings

*. Pour the artichokes, with their oil into a pan and mash them down with a fork.
*. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
*. Add the lemon juice and toss thoroughly.
*. Serve in large bowls topped with parmesan cheese.

More great recipes here:

Thursday, September 06, 2007

Fabulous King Pao Chicken Recipe


* 2 cloves garlic, minced
* 2 teaspoons cornstarch
* 1 teaspoon hot chili oil
* 1 lb boneless, skinless chicken breasts or thighs
* 1/4 cup reduced-sodium soy sauce
* Lettuce leaves (optoinal)
* 1 tablespoon peanut or vegetable oil
* 1/3 cup roasted peanuts
* 2 green onions, cut into short, thin stripes


* Cut the chicken into pieces. Toss chicken with garlic and chili oil in medium bowl.
* Blend soy sauce into cornstarch in cup until smooth.
* Heat the wok over a high heat. Add the oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
* Stir the soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve bed of lettuce leaves.

Wednesday, September 05, 2007

Chilli Con Carne Recipe


* 5 tablespoons vegetable oil
* 2 pounds lean ground beef
* 2 large onions, chopped
* 1 chile pepper, chopped
* 5 cloves garlic, chopped
* 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
* 1 1/2 teaspoons salt
* 1/2 tablespoon chili powder
* 1 teaspoon freshly ground black pepper
* 1 1/2 tablespoons ground cumin
* 2 tablespoons paprika
* 2 tablespoons dried oregano
* 2 cinnamon sticks
* 6 whole cloves
* 2 (15.25 ounce) cans red kidney beans, rinsed and drained


In a medium sized pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Stir in kidney beans, and cook another 15 minutes. Remove the cinnamon sticks before serving.

Tuesday, September 04, 2007

Roast Beef Recipe

A fabulous recipe:

1 sirloin of beef on the bone, weighing 5-6 lb (2.25-2.75 kg) - this would be 3 ribs
½ onion, peeled
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
freshly milled black pepper

1. Preheat the oven to 240C/475F/Gas 9.
2. Place the beef, just as it is, upright in a roasting tin, tucking in the half onion alongside it.
3. Combine the mustard powder and flour, then dust this all over the surface of the fat, and finally season with a few twists of freshly milled pepper. This floury surface will help to make the fat very crusty (for those like me who want to eat what I call the crispies), while the onion will caramelise to give the gravy a rich colour and flavour.
4. Place the joint in the oven - it will have plenty of fat so do not add extra. After 20 minutes turn the heat down to 190C/375F/Gas 5, and continue to cook for 15 minutes per lb (450 g) for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
5. While cooking, baste the meat with the juices at least three times. To see if the beef is cooked to your liking insert a thin skewer and press out some juices: the red, pink or clear colour will indicate to what stage the beef has cooked.
6. Remove the cooked beef to a board for carving and leave it to rest for at least 30 minutes before serving (while it is resting you can increase the heat in the oven to finish the roast potatoes if you are serving them).
7. This resting period allows most of the juices which have bubbled up to the surface of the meat to seep back into it, and the meat itself firms up to make it easier to carve. Some of the juices will escape, though, and these should be poured into the gravy.

Great recipes at:

Monday, September 03, 2007

Hot/Sour Fish Recipe

A great recipe!

450g/1lb fresh white fish fillets such as sole or plaice
cornflour, for dusting
150ml/5fl oz groundnut oil
For the hot and sour sauce
150ml/5 fl oz chicken stock
2 tbsp Shaoxing rice wine or dry sherry
1½ tbsp dark soy sauce
2 tbsp chilli bean sauce (available from Asian grocers)
½ tsp freshly ground white pepper
2 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sugar
For the garnish
3 tbsp finely chopped spring onions

1. Remove the skin from the fish. Cut the fillet across the width and at a slight diagonal into 2.5cm (1in) wide strips. Dust the pieces with cornflour, shaking off any excess.
2. Heat a wok until it is very hot. Add the oil and fry the fish strips gently for 2-3 minutes until golden brown.
3. Drain the cooked fish strips on kitchen paper.
4. Pour off all the oil. Wipe the wok and reheat. Add all the hot and sour sauce ingredients, bring to a boil then simmer.
5. Add the fish strips and simmer in the sauce for two minutes.
6. Serve on a warm platter garnished with spring onions.

Monday, August 27, 2007

Tuna Casserole Recipe


* 3 cups egg noodles, uncooked
* 2 (6 oz) cans of tuna, drained
* 1/3 cup green onions, chopped
* 1/2 cup celery, chopped
* 1 zucchini (small), sliced
* 1 tomato, chopped
* 1 cup shredded cheese (Monterey Jack is recommended)
* 1/3 cup sour cream
* 1/2 cup mayonnaise
* 2 tsp mustard
* 1/4 tsp salt
* 1/2 tsp dried thyme


1. Preheat your oven to 350 degrees. Then, grease a 2 qt. casserole dish.
2. Boil a large pot of water (salted), then add your noodles. Cook until "al dente", and then drain.
3. Combine noodles, tuna, green onion and celery in a large bowl. Add the sour cream, mayonnaise, and mustard. Then, the salt and thyme. Put 1/2 of the mixture into your casserole dish, then place a layer of zucchini over your mixture. Add the left over noodles, and another layer of zucchini. Spread the cheese over the casserole.
4. Place in the oven and bake for 30 minutes, or until bubbly and hot. Finally, add the tomatoes to the top of the casserole and enjoy!

Sunday, August 26, 2007

Pork Chops and Rice Recipe

4 center cut pork chops, bone-in
2 cans Cream of Mushroom soup
1 can water
2 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice

Heat the oil on medium heat and brown pork chops.

When brown, drain oil and add both cans of soup. When cans are empty, fill one can with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!

Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.

Cook 1 cup rice. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.

Saturday, August 25, 2007

Crispy Aromatic Duck

1x2.75kg/6lb duck, fresh or frozen
6 slices of fresh root ginger, 7.5cm x 5mm/3 x ¼in
6 spring onions, cut into 7.5cm/3in lengths
cornflour, plain flour or potato flour for dusting
1.2l/2pt groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g/2½oz sichuan peppercorns
25g/1oz whole black peppercorns
3 tbsp cumin seeds
200g/7oz rock salt

To Serve:
chinese pancakes
6 spring onions, finely shredded
hoisin sauce

1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

Thursday, August 23, 2007

Macadamia Fudge Torte Recipe


1/3 c Low-fat sweetened condensed Milk
0.5 c Semi-sweet chocolate chips
1 pk Devil's food cake mix
1.5 ts Cinnamon
1/3 c Oil
16 oz Sliced pears, canned in Light syrup, drained
2 Eggs
1/3 c Macadamia nuts or pecans, Chopped
2 ts Water
17 oz Butterscotch-caramel-fudge Ice cream topping (jar)
1/3 c Milk


This is the Million Dollar Grand Prize winner of the Pillsbury 1996 Bake-Off.
The recipe was in the "Special Desserts" category.
Preheat the oven to 350 degrees.
Spray a 9-inch or 10-inch springform pan with nonstick spray.
In a small saucepan combine the condensed milk and chocolate chips, and cook over medium low heat until the chocolate is melted, stirring occasionally.
In a large bowl combine the cake mix, cinnamon, and oil; blend at low speed for 20-30 seconds or until crumbly.
Place the pears in a blender or food processor fitted with the metal blade; blend until smooth.
In a large bowl combine 2 1/2 cups of the cake mix, the pureed pears, and the eggs.
Beat at low speed until moistened, and then at medium speed for 2 minutes.
Spread the batter evenly in the prepared pan.
Drop the chocolate chip mixture by spoonsful over the batter.
Stir the nuts and water into the remaining cake mix, and sprinkle over the filling.
Bake for 45-50 minutes or until the top springs back when touched lightly in the center.
Cool 10 minutes.
Remove the sides of the pan.
Combine the butterscotch topping and the milk in a saucepan, and cook over medium low heat for 3-4 minutes or until well blended; stir occasionally.
To serve, spoon 2 tablespoons of the warm sauce onto a plate and top with a wedge of torte.
Approximate nutritional analysis per serving: 460 calories, 15 grams fat, 35 milligrams cholesterol, 490 milligrams sodium, 5 grams protein, and 75 grams carbohydrate.