pakoras
Pakoras
1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep frying
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.
Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
Serve hot.
A good idea will keep you awake during the morning, but a great idea will keep you awake during the night. — Marilyn vos Savant
Also check out
Technorati Tags: indian recipes, Appetizers, vegetables
wing dings
Wing Dings
These are a Texas specialty!
1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings
Preheat oven to 350 degrees F.
Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.
Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the sings. Serve the wings hot with a ranch dressing, if desired.
A pound of pluck is worth a ton of luck. — James A. Garfield
Also check out
Technorati Tags: appetizer recipes, chicken wing recipes , chicken wings, hot appetizers, tex-mex recipes, texas recipes , poultry
flautas
Flautas
1 whole frying chicken
2 cloves garlic
Salt, to taste
Pepper, to taste
1 dozen corn tortillas
1/4 cup vegetable oil
2 scallions, chopped
Guacamole
Cover chicken with water and add one whole garlic clove. Boil until tender. Bone the chicken.
In a frying pan, heat the oil. Quickly dip corn tortillas in hot oil and set aside. Remove all but 2 tablespoons oil from frying pan. Saut? boned chicken with cut-up onions and 1 minced garlic clove. Salt and pepper to taste.
Place 2 to 3 tablespoons chicken mixture on each tortilla and roll up. Secure with a wooden pick. Fry until crisp.
Top with Guacamole and serve.
The quality of a university is measured more by the kind of student it turns out than the kind it takes in. — Robert J. Kibbee
Also check out
Technorati Tags: southwestern recipes, Appetizers, poultry
tamale balls
Tamale Balls
1 pound ground beef
1 pound pork sausage
1 (8 ounce) can tomato sauce
1/2 onion, minced
4 cloves garlic, minced
1 3/4 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons chili powder
Salt and pepper to taste
Sauce
2 (29 ounce) cans tomatoes with juice, mashed
2 tablespoons chili powder
Pinch of granulated sugar
Salt and pepper to taste
Mix ground beef, sausage, tomato sauce, onion and garlic well.
Mix dry ingredients and add to meat mixture. Mix well and shape into about 40 small balls.
Mix sauce ingredients. Pour sauce over balls and simmer covered for 2 hours.
Enthusiasm is the great hill-climber. — Elbert Hubbard
Also check out
Technorati Tags: appetizer recipes, hot appetizers, mexican recipes, southwestern recipes, Mexican, tacos, tostado, tortilla
mexican-style hash brown potatoes
Mexican-Style Hash Brown Potatoes
3 1/4 cups potatoes, peeled and chopped
into 1/4-inch pieces
1/4 cup vegetable oil
1 cup onions, chopped
1 cup green chiles, seeded and chopped
3 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
Soak chopped potatoes in cold water for 10 to 15 minutes, then rinse them to remove the excess starch.
Heat a large frying pan over medium to medium-high heat, add the oil, and when it is very hot but not smoking, add all ingredients. Cook, stirring often, until the potatoes are tender and well browned ? about 10 to 15 minutes.
Serves 4.
Hell is paved with good Samaritans. — William M. Holden
Technorati Tags: potato recipes, potatoes, southwestern recipes, vegetable recipes , vegetable, vegetables
egg rolls
Egg Rolls (Chi Tan Chuan)
Serve these with two dipping sauces, one sweet and one hot.
1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained and chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 pound egg roll skins (16 to 18)
Vegetable oil
Sweet and Sour Sauce
Hot Mustard Sauce
Stir-fry pork in wok or 10-inch skillet until brown. Remove pork from wok; drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, mushrooms and scallions in reserved fat. Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture. Stir-fry 1 minute; cool.
Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 cup pork mixture on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap the two opposite corners. Moisten fourth corner with water; fold over to make into roll.
Heat 1 1/2 to 1 3/4 inches of oil to 360 degrees F. Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 minutes; drain.
Serve hot with Sweet and Sour Sauce and Hot Mustard Sauce.
Makes 16 to 18 egg rolls.
Genius is of no country. — Charles Churchill
Also check out
Technorati Tags: appetizer recipes, asian recipes, chi tan chuan recipe , hot appetizers, Appetizers, chi tan chuan
arizona enchiladas
Arizona Enchiladas
3 cups beef prepared in the dried style of Carne Seca
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated
Preheat oven to 350 degrees F. Grease a baking dish.
In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly.
With a large spatula, serve 2 enchiladas per person.
If you would cure anger, do not feed it. Say to yourself I used to be angry every day then every other day now only every third or fourth day. When you reach thirty days offer a sacrifice of thanksgiving to the gods. — Epictetus
Technorati Tags: mexican recipes, savory wrap recipes, southwestern beef recipes and pork recipes , enchiladas
carne adovada
Carne Adovada
Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.
7 to 8 whole dried chile pods,
seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
shoulder, sliced thin or cubed
Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
Long hair is considered bohemian, which may be why I grew it, but I keep it long because I love the way it feels, part cloak, part fan, part mane, part security blanket. — Marge Piercy
Technorati Tags: mexican recipes, savory wrap recipes, southwestern beef recipes and pork recipes , beef/pork/lamb/veal
stir-fried spinach
Stir-Fried Spinach
Posted by Chyrel at recipegoldmine.com 10/2/2001 1:11 pm
6 tablespoons vegetable oil
4 garlic cloves, crushed
2 tablespoons soy bean paste
1 teaspoon pepper
2 tomatoes, cut into wedges
2 red chiles, sliced
2 pounds spinach, chopped
Heat the oil in a wok and stir-fry the garlic, soy bean paste, pepper, tomatoes and chiles for 1 minute. Add the spinach and cook for 3 minutes, stirring frequently.
Serve hot and do not overcook.
…One of the strongest motives that lead men to art and science is escape from everyday life with its painful crudity and hopeless dreariness, from the fetters of ones own ever-shifting desires. A finely tempered nature longs to escape from the personal life into the world of objective perception and thought. — Albert Einstein
Also check out
Technorati Tags: spinach recipes, side dish, spinach, vegetables & salads
mexican fried potatoes
Mexican Fried Potatoes
1/3 cup vegetable oil
2 pounds potatoes, scrubbed and diced
1 medium onion, diced
1 poblano chile, seeded and sliced thin
2 medium tomatoes, peeled and coarsely chopped
Salt, to taste
Heat oil in a large heavy skillet. Add potatoes, stir to coat with oil, then pat into a flat layer. Cook over medium heat until they begin to sizzle and turn golden around the edges, about 10 minutes.
Stir in the onion and chile and pat into a flat layer again. Cook over medium heat until the potatoes are browned on the bottom, about 5 minutes.
With a spatula, turn the potatoes over to brown the other side.
If using tomatoes, stir them in and pat into a layer again. Sprinkle with salt to taste, raise the heat to medium-high, and cook until the potatoes are nicely browned on the bottom again, about 5 minutes.
If using cheese, sprinkle over the top and cook 2 minutes more, or until the cheese softens. Serve immediately.
Hope, deceitful as it is, serves at least to lead us to the end of our lives by an agreeable route. — Robert Green Ingersoll
Also check out
Technorati Tags: potato recipes, potatoes, southwestern recipes, vegetable recipes , vegetable, vegetables
