Pollo Fajitas

Pollo Fajitas “Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.” Ingredients 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced Directions In a medium bowl, combine Worcestershire sauce, vinegar, … Continue reading Pollo Fajitas

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup Recipe By:Nell Marsh “This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.” Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef … Continue reading Cabbage Fat-Burning Soup

Spicy Crab Curry – Bangla Style

Spicy Crab Curry – Bangla Style “A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It’s best eaten with hot rice.” Ingredients 2 fresh Dungeness crabs, cleaned and with their shells cracked 2 teaspoons ground turmeric 1/2 teaspoon salt 1 tablespoon mustard seed 1 tablespoon hot water 1 tablespoon mustard oil 3 cups sliced red onion 1 3/4 cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices 2 whole cloves 1 (1 inch) piece cinnamon stick 2 pods green cardamom pods 5 whole black peppercorns … Continue reading Spicy Crab Curry – Bangla Style

Prawn Malai Curry

Prawn Malai Curry Recipe By:Niloufer “This delicious, mild curry is so easy to make. The word ‘malai’ means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.” Ingredients Garam Masala: 1/4 teaspoon cardamom seeds 3 whole cloves 3 (1 inch) pieces cinnamon stick 2 tablespoons vegetable oil 4 whole cloves 4 green cardamom pods 2 (1 1/2 inch) pieces stick cinnamon 1 onion, grated 1 1/4 teaspoons ginger paste 1 1/4 teaspoons garlic paste 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne … Continue reading Prawn Malai Curry

Butter Lamb Gravy

Butter Lamb Gravy Recipe By:Trynewfood “Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.” Ingredients 2 pounds boneless lamb shoulder, cut into 1 inch pieces 1/2 teaspoon garam masala salt to taste 2 tablespoons butter, divided 1 onion, chopped 1/2 teaspoon ground turmeric (optional) 1/2 teaspoon minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon cayenne pepper, or to taste 1 tablespoon tomato paste 1 cup water 1/2 cup … Continue reading Butter Lamb Gravy

Shrimp Macaroni Salad

Shrimp Macaroni Salad Ingredients 1 cup uncooked elbow macaroni 1 tablespoon finely diced onion 1 tablespoon chopped green bell pepper 1/2 cup diced celery 3/4 cup mayonnaise 1/4 cup sweet pickle relish 2 tablespoons ketchup 2 tablespoons white wine vinegar 1 teaspoon prepared horseradish 1/4 teaspoon hot pepper sauce 1 tablespoon chopped fresh parsley 1/2 teaspoon celery seed 1/8 teaspoon chili powder ground black pepper to taste 2 ounces cooked salad shrimp Directions Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well. In a medium-size mixing bowl, … Continue reading Shrimp Macaroni Salad

Dill and Shrimp Salad

Dill and Shrimp Salad “This creamy shrimp salad with dill is great served inside fresh pita bread.” Ingredients 3 pounds cooked shrimp 2 lemons, juiced 1 lime, juiced 2 stalks celery, chopped 3 green onions, chopped 1 tablespoon chopped fresh dill 1 cup mayonnaise ground black pepper to taste Directions In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled. Continue reading Dill and Shrimp Salad

Baked Brie in Puff Pastry

Baked Brie in Puff Pastry “This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.” Ingredients 1/2 (17.5 ounce) package frozen puff pastry, thawed 1 (8 ounce) wheel Brie cheese 1/4 cup sliced almonds Directions Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the … Continue reading Baked Brie in Puff Pastry


Ratatouille Recipe By:LYNETTE MARIE “This terrific dish is loaded with succulent Mediterranean vegetables.” Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped Directions Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet … Continue reading Ratatouille

Chef John’s Creme Fraiche

Chef John’s Creme Fraiche Recipe By:Chef John “Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.” Ingredients 2 cups heavy cream 3 tablespoons cultured buttermilk Directions Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate … Continue reading Chef John’s Creme Fraiche