CORIANDER FISH (BHARIA MACHLI)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Sole, flounder, rock cod, or
Other white f
8 Cloves garlic
3 Hot chillies
1 Inch ginger
1 md Bunch coriander
1 tb Coriander seeds
1 t Brown sugar
1 t Turmeric
1/2 ts Black mustard
1/2 ts Fenugreek seeds
1 tb Salt
1/2 c Lemon juice
1/2 c Vegetable oil
2 c Chopped onion
1 c Chopped tomato
1/2 ts Garam Masala

1. Wash and pat dry fish. Sprinkle 1t salt inside and
set aside. Preheat oven to 400f
2. Blend garlic, chili, ginger, 1/2 the corriander,
corriander seeds, brown sugar, turmeric, mustard
seeds, fenugreek seeds, salt and lemon juice till it
all becomes a smooth paste (add some water if needed.)
3. Fry onions till they are soft and golden brown. 4.
Add the blended masala and cook till most of the
liquid is gone and it starts to leave the sides of the
pan. 5. Add the tomatoes and Garam Masala. Fry for 2
minutes more and remove. 6. Coat one side of fish,
stuff 1 1/2 cups inside. Close opening, spread the
rest of the masala over it. Cover tightly and bake
for about 25 minutes.
7. Grill for 1 or 2 minutes in broiler and sprinkle
the remaining coriander.

Recipe By : Somesh Rao

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Creole Spicy

Recipe By : Pat Hanneman
Serving Size : 13 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons seasoned pepper — (See note)
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon coriander — ground
1 teaspoon cilantro leaves — dried
1 teaspoon salt
1 envelope sugar substitute — (aspertame)
1 teaspoon cinnamon

All herbs and spices are dried. Add parsley for color. Add fresh cilantro
at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: 2/3
cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch
salad. Nice on avocado. Good on potato skins; on torilla crisps; on french
fries.

Schilling (R) ‘s Seasoned Pepper is a blend of ground black pepper, ground
dried sweet bell pepper (red and green) and salt.

Or take a commercial blend of “Creole-cajun” add, sugar and cinnamon.
(Aspertame stores longer and stays in “solution” better.)

Pat (1993).

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Lemon Blossom Pie with Tall N’ Tender Meringue
Categories: Pies, Desserts
Yield: 1 pie

1 c C and H Granulated Sugar
4 tb Cornstarch
1/4 ts Salt
3 Eggs; separated
1/3 c Lemon juice
2 ts Grated lemon peel
1 1/2 c Water
2 tb Butter or margarine
1 8-inch pastry shell
— (baked and cooled)

Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg
yolks, lemon juice and peel and water. Beat with wire whisk until
smooth. Place over medium heat, bring to boil stirring briskly until
clear and thickened. Remove from heat; stir in butter. Cool 5
minutes, then pour in pastry shell.

TALL ‘N’ TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt
until foamy throughout. Gradually beat in 1/2 cup C and H Granulated
or Superfine Sugar; beating until meringue will hold up in stiff
points. Spread over warm filling in swoops and swirls, making sure it
seals to edge of crust all around. Bake at 350 degrees for 10 to 12
minutes, until nicely browned. Cool, not in a draft.

MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2
quart glass mixing bowl. Add egg yolks, lemon juice and peel and
water. Beat with whisk until smooth. Microwave on full power 8
minutes, stirring 3 times. Precede {sic} as recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

MMMMM

Popularity: 2% [?]

Title: Nut Wedges
Categories: Cookies
Yield: 1 servings

1 11 oz packag pie crust mix
1/4 c Sugar
1/3 c Sugar
1 ts Ground cinnamon
2 ts Honey
1 ts Lemon juice
1 c Finely chopped nuts
-(walnuts — hazelnuts, peca
1/2 c Semisweet chocolate pieces
1 ts Shortening

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Stir together pie crust mix and 1/4 cup sugar. Add 3 to 4 tablespoons
water
to form ball. Divide in half. On floured surface, roll each half into a
9-inch circle. Spray a cookie sheet, preferably one of those air-insulated
ones, with PAM or other non-stick spray. Transfer 1 circle to cookie
sheet.
Preheat oven to 375 deg F.

For filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and
chopped nuts. Spread over pastry. (Be careful to leave about 3/4-inch to
1-inch edge with no topping. You will seal along this edge. I also try to
press the nut filling down, so it isn’t too crumbly. Something I do is to
take beaten egg white and brush around the edge of the pastry round with
the nut filling. This will serve as a “glue”.) Top with other pastry
round. Use tines of fork to seal edges (by pressing fork around the edge,
making a fluted-like edging). Brush with milk. (The milk makes for a shiny
top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry
starts
to brown. Cool 10 minutes. while warm, cut into wedges. Cool.

Combine the chocolate pieces and shortening. Cook and stir over low heat,
just till melted. Drizzle over wedges.

—–

Popularity: 4% [?]

WHEAT GERM BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 1/2 Egg Beaters
1 1/2 tb Apple Juice,Bottled Or Can
3 tb Maple Sugar
1/3 ts Salt
1/3 ts Cinnamon,Ground
1/4 ts Nutmeg,Ground
1 1/2 tb Gluten
1/3 c Wheat Germ,Crude
3 c Whole-Wheat Flour
2 ts Yeast

NOTES : 112 cal oz D. German IV – Page 26

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Triple Pear Puree

Recipe By : Terry Pogue tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories : Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Anjou pears (each cut in 1/8ths) — peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy

Simmer pears and water in heavy large saucepan until pears are very
soft, stirring occasionally, about 40 minutes. Puree mixture in
blender in batches until smooth. Return to saucepan. Mix in vinegar
and sugar. Simmer until reduced by 1/3 and thickened to consistency of
applesauce, stirring frequently, about 40 minutes. Mix in poire
William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple
Pear Puree at room temperature.

– - – - – - – - – - – - – - – - – -

Per serving: 37 Calories; 0g Fat (0% calories from fat); 0g Protein;
10g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Popularity: 6% [?]