Kraut Chops, Christopher Dock With Dutch Stewed Potatoes

Kraut Chops, Christopher Dock With Dutch Stewed Potatoes

6 or 8 pork chops

4 or 5 potatoes

1 quart sauerkraut

1 teaspoon minced parsley

2 Tablespoons butter

1 onion

1 tablespoon flour

Cover the sauerkraut with water in stew pan and let
simmer until tender. Keep warm while frying the pork chops. Then empty
the drippings from the chops upon the kraut and let simmer for three or
four minutes longer. Serve with the chops laid on top of the kraut.
Make the Dutch Stewed Potatoes as follows: Brown the butter, and mince
the onion and brown it in the butter. Dice the potatoes, (which have
been peeled and soaked in cold water overnight), put into the pan
together with the parsley. Also 1 teaspoon salt, 1 teaspoon pepper. Put
in pan just enough water to cover and cook until tender. Then thicken
with flour.

Norwegian Meat Filled Potato Cakes

Norwegian Meat Filled Potato Cakes

6 C cooled mashed potatoes
1 egg
1 C flour
1/2 tsp salt
1 minced onion
1/4 lb finely cubed pork

Mix first 4 ingredients together. Roll out on a floured board. Cut in cakes 1/2" thick. Brown meat and onion in hot fat in a skillet. Place mixture on half of the cakes. Cover with other half. Press edges together. Boil 2 quarts salted water and drop in cakes. Boil 10 - 12 minutes.

Emergency Food Substitutions

Emergency Food Substitutions

Food Substitute

Allspice (1 tsp) 1 tsp. cinnamon plus 1/8
tsp. ground cloves.

Apple Pie Spice 4 parts cinnamon, 1 part nutmeg
and 1 part ginger.

Baking Powder (1 tsp) 1 tsp baking soda plus 1/2 tsp cream
of tartar.

Balsamic Vinegar (1 tbsp) 1 Tbsp cider vinegar.

Bread Crumbs (1/4 cup) 1/4 cup finely crushed cracker
crumbs, corn flakes or
quick-cooking oats.

Butter (1 lb) 7/8 Cup solid shortening
plus 1/2 tsp. salt

Buttermilk/Sour Milk (1 cup) 1 Tbsp lemon juice or
vinegar plus enough milk
to make 1 cup. Let stand 5
minutes before using. Or use 1
cup plain yogurt.

Capers (1 tbsp) 1 Tbsp chopped green olives.

Chili Seasoning 2 parts chili powder &1 part paprika.

Chocolate
Semisweet (1 square) 1 oz unsweetened baking chocolate
plus 1 Tbsp sugar.
Unsweetened (1 square) 3 Tbsp baking cocoa plus1 Tbsp
shortening or margarine.

Cornstarch (1 tbsp) 2 Tbsp flour or 4 tsp quick-cooking
tapioca.

Corn Syrup
- Light (1 cup) 1 cup sugar plus 1/4 cup water.
- Dark (1 cup) 1 cup light corn syrup; 3/4 cup light
corn syrup plus 1/4
cup molasses; or 1 cup maple-flavored
syrup.

Cream, heavy (1 cup) 2/3 cup milk and 1/3 cup butter. Or Silk soy creamer

Flour
- All-purpose (1 cup) 1 cup plus 2 Tbsp cake flour.
- Cake (1 cup) 1 cup minus 2 Tbsp all-purpose flour.

- Self-rising (1 cup) 1 cup all-purpose flour plus 1 1/2
tsp baking powder and
1/2 tsp salt.

Honey (1 cup) 1 1/4 cups sugar plus 1/4 cup water
or liquid used in recipe.

Ketchup 1 cup of tomato sauce, 1 1/4 cups
brown sugar, 2 tbs. vinegar,
1/4 tsp. cinnamon, pinch of
ground cloves and allspice.

Leeks, sliced (1/2 cup) 1/2 cup sliced shallots or green
onions.

Lemon, medium 1 1 tsp. grated rind plus 2 tbs. lemon
juice.

Lemon Juice, fresh (1 tbsp) 1 Tbsp bottled lemon juice or white
vinegar.

Lemon Peel, grated (1 tsp) 1 tsp dried lemon peel.

Milk (1 cup) 1/2 cup evaporated milk plus
1/2 cup water; or nonfat dry milk
prepared as directed on
package with 2 1/2 tsp melted butter
added. Or use soy milk

Molasses (1 cup) 1/2 cup honey (flavor will be milder).

Mushrooms, fresh (1 cup cooked) 1 can (4 oz) mushroom
stems and pieces, drained.

Sugar, brown, packed
(1 cup) 1 cup granulated sugar plus 2 Tbsp
molasses or dark corn syrup.

Sugar, granulated (1 cup) 1 cup light brown sugar
(packed) or 2 cups powdered
sugar.

Tomato Paste (1/2 cup) 1 cup tomato sauce cooked uncovered
till reduced to l/2 cup.

Tomato Sauce (2 cups) 3/4 cup tomato paste plus 1 cup
water.

Wine, Red (1 cup) 1 cup apple cider or beef or beaf broth.
Wine, White (1 cup) 1 cup apple juice, apple cider or
chicken or chik flavored broth.

Yeast, regular or quick active dry (1 pkg or
1/4 oz) 2 1/4 tsp regular or quick active dry or 1 package (6 oz)
compressed cake yeast

BISCOCHOS DE VINO (MEXICAN WEDDING

BISCOCHOS DE VINO (MEXICAN WEDDING
COOKIES)
1 lb. lard
1 cup sugar
1 tablespoon crushed whole cinnamon
1 teaspoon crushed anise seed
2 eggs
6 1/2 cup flour
1 jigger of wine (any kind)
cinnamon-sugar mixture
Preheat oven at 400°F.
Crush whole cinnamon and anise seed. Cream lard and sugar; add
cinnamon, anise, eggs,
flour, and wine. At this point, mix with your hands. Place on board and roll out
1/2 inch thick. Cut into triangle shapes, hearts, etc.
Place on ungreased cookie sheet and bake at 400°F for 15 minutes. Bake
until set,
but not brown. Watch closely so as not to burn.
Remove from cookie sheet and immediately drench in cinnamon-sugar
mixture. Let cool
and drench again if desired.

Country French Peach Dessert with Cinnamon and Walnuts (Clafouti aux Peches)

  Country French Peach Dessert with Cinnamon and Walnuts (Clafouti aux Peches)

1 21 oz. can peach pie filling
4 tbsps. cinnamon sugar
1 cup coarsely chopped walnuts
3 eggs
1 cup half and half
2/3 cup flour
1/2 cup sugar
2 tsps. vanilla

Butter a 14 inch oval baker and spread peach pie filling evenly over
bottom. Sprinkle with cinnamon sugar and walnuts. In mixer, beat
together remaining ingredients for 3 minutes.

Pour batter over peach filling and spread it evenly. Bake at 350 until
batter is set and top is golden. Spoon into dessert dishes and serve
warm or at room temperature with a dollop of whipped cream and a
sprinkle of cinnamon.
Serves 6.

French Creole Classic Bread Pudding

French Creole Classic Bread Pudding

1 prepared pastry shell, defrosted
2 cups whole milk
1/2 cup raisins
3 medium apples, peeled, cored
2 medium apples, finely chopped
1 medium apple, sliced for garnishing
1 cup pecans, finely chopped
1/2 cup whole pecans, for garnishing
6 egg yolks
1/2 cup sugar
1 tablespoon vanilla
2 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 stale French bread loaf

Rum Sauce:
1 stick butter
1 cup sugar
1 egg, beaten well
rum to taste

Line bottom of un-greased dish with defrosted pastry shell. Poke holes in
sides and bottoms, and bake according to instructions. Set aside. In
microwave-safe bowl, heat milk and raisins on high for 4 minutes. Let stand.
In the bowl containing the milk-and-raisin mixture, add the following: egg
yolks, sugar, vanilla, melted butter and cinnamon. Mix together well. Add
the chopped apples and chopped pecans. Tear into small pieces 1/2 loaf of
stale French bread. Add bread pieces to mixture and stir well. Keep adding
bread until just a small amount of liquid is left in bottom of bowl. Spoon
mixture over baked puff pastry. Use sliced apples to garnish top, making
circle with the apples (fan them out). Tuck whole pecans between apple
slices in center of pan. Sprinkle reserved chopped pecans around outside of
pan and in center. Bake in 350 degree oven for 40 to 50 minutes, until dark
golden brown. Preparation for rum sauce: Using a double broiler, melt
butter, then add sugar, egg, and rum to taste. Make sure the mixture doesn't
boil or the sugar will crystallize. Pour rum sauce over hot bread pudding.

Mutter paneer recipe

Hi all,

Try out this recipe it's all about making delectable homemade matar/mutter paneer (peas with Indian cottage cheese). This matar paneer recipe is divine and tastes great. Serve with paratha, naan or even with roti. Cook it for your guests and loved ones to win their heart. Share your experience how it turned out for you. I would love to hear from you all. Like, comment and share. It's free :)

Recipe Link Here: http://youtu.be/vULedHr4hUU

Indian Garlic Naan

Indian Garlic Naan

1.25 ounce package active dry yeast
4 tablespoons white sugar
1 cup warm water
1 egg, beaten
3 tablespoons milk
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again.

While the dough is rising, preheat grill to high.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. 

Remove from grill, and continue cooking until all the naan has been prepared.

French Canadian Cipaille or Cipate (Layered Meat Pie)

French Canadian Cipaille or Cipate (Layered Meat Pie)

2 lbs. boneless chicken meat
2 lbs. lean beef
2 lbs. lean pork
4 medium onions, coarsely chopped
1/4 lb. salt pork, thinly sliced
2 cups potatoes, peeled and cubed
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. mixed ground cloves, nutmeg, cinnamon, allspice
2 cups chicken stock (approximate)

Pastry for double crust pie. Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions, cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes, season with 1/3 of salt, pepper and spices. 

Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the center. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a  small hole in the center. Slowly add enough chicken stock through the hole until liquid appears. 

Cover dish and bake in a preheated 400 degree oven for 45 minutes or until liquid simmers. Reduce temperature to 250 degrees and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.
 

Serves 8.

Korean Seafood Pancakes

Korean Seafood Pancakes

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeno, halved, seeded and thinly sliced
1/2 pound medium shrimp, shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles
cut in half
Soy Dipping Sauce, recipe follows

In a large bowl, sift together the flour, cornstarch and salt. Whisk the
egg with the water, then whisk into the flour mixture until smooth.
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until
shimmering. Add one quarter each of the scallions, red pepper and jalapeño
and cook over high heat until barely softened, about 1 minute. Add one
quarter each of the shrimp and squid, scattering them evenly in the pan.
Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high
heat until the bottom is crisp and browned, about 3 minutes. Using a
spatula, carefully flip the pancake and cook on the other side until set,
about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes
with the remaining ingredients. Cut them into quarters, or serve whole,
with Soy Dipping Sauce.
Makes 6 servings.

Soy Dipping Sauce:
1/2 cup soy sauce
2 tablespoons rice vinegar
2 scallions, minced
2 jalapenos, seeded and minced
1 1/2 teaspoons Asian sesame oil

Combine all of the ingredients in a small bowl. Serve at room temperature.
Makes 3/4 cup.

Chinese Hot and Sour Onions

Chinese Hot and Sour Onions

2 large white onions
3 fresh red hot chillies
2 tablespoons oil
1 1/2 teaspoons white vinegar
1 1/2 teaspoons brown vinegar
3 pinches pepper powder
1/4 teaspoon sugar
salt to taste

Peel and halve onions, chop into eight chunks each half.
Slice chillies thin and diagonally.
Heat oil, add chillies and onions, stirfry for 3-4 minutes.
Add all other ingredients, saute further 2 minutes.
Serve hot, with rice or bread.
Makes 2 to 3 servings.

England-Cheddar Cheese Scones

England-Cheddar Cheese Scones

2 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
3 tbsps. butter at room temperature, cut into small pieces
3 ozs. sharp cheddar cheese, grated
1 egg
1/2 cup milk

Combine the dry ingredients in a mixing bowl and cut in the butter using a
fork. Add the cheese, stirring just enough to incorporate. Beat the egg and
milk together and add to the flour mixture, stirring as little as possible.
Turn out onto a floured surface and pat down to a thickness of about 1 1/2
inches. Cut into 2-inch rounds and place on a baking sheet. Bake in a
preheated 425 degree oven for 13 to 15 minutes, until golden brown.
Makes about 12 scones.

Spanish-Style Couscous

Spanish-Style Couscous
 
1 cup couscous
1 lb. lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1 14 1/2 oz. can beef broth
1/2 cup pimiento-stuffed green olives, sliced
1 small green bell pepper, seeded and cut into 1/2 inch pieces

Bring 1 1/3 cups water to a boil over high heat in 1 quart saucepan. Stir in couscous. Cover, removed from heat. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add onion, garlic, cumin and thyme, cook and stir
30 seconds or until onion and garlic are tender. Add beef broth and olives, bring to a boil. Boil, uncovered, 5 minutes. Add pepper; cover and simmer 5 minutes more or until broth is reduced by half. Fluff couscous with fork. Spoon couscous onto plates or into serving bowls. Spoon meat mixture and broth over couscous. Serves 4.

Medianyk (Honey Cake)-Russian

Medianyk (Honey Cake)-Russian

4 ozs. butter
4 large eggs
14 ozs. honey
14 ozs. unbleached all-purpose flour, 3 cups
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. cinnamon
2 tsps. baking powder

Cream the butter and separate the eggs. Add the room temperature yolks, one
at a time, to the butter and beat well. Mix in the honey. Sift the flour,
baking powder, and spices twice and add to the butter mixture. Whip the egg
whites until stiff. Fold a little of the egg whites into the batter, then
add the rest of them, folding them gently into the batter. Pour the batter
into a guttered and floured loaf pan. Bake in a preheated
350 degree oven until firm on top and a toothpick inserted in the center
comes out clean, about 1 hour. Cool, in the pan, for 10 minutes, then remove
and finish cooling on a wire rack. Serves 10.

Ratatouille Veggie Toss

Ratatouille Veggie Toss

2 tablespoons extra-virgin olive oil
2 small to medium zucchini, cut 1" dice
1 medium onion, cut 1" dice
2 garlic cloves minced
1 15 ounce can stewed tomatoes
salt to taste
freshly ground black pepper to taste
handful chopped flat-leaf parsley

Heat a skillet over medium-high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes.
Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve. Yields 6 servings

Wentelteefies

Wentelteefies

Cinnamon Turnovers

8 slices bread -- stale
1 tsp ground cinnamon
sugar
1 egg
1 1/2 cup milk
1 pinch salt
butter -- or margarine to fry

Take the crusts off the bread. Stir cinnamon and sugar together. Add the
beaten egg and milk, also the salt. Soak the slices in this mixture. Fry
them slowly in butter on both sides and sprinkle with sugar before serving

French Chocolate Mousse

French Chocolate Mousse

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup sugar + 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
whipped cream for garnish
chocolate shavings for garnish

Place the chocolate and butter in a heatproof bowl and place over a
saucepan containing barely simmering water (or use a double boiler). Melt
the chocolate and butter together and stir with a wooden spoon until
smooth. Remove from heat and cool slightly. Add the egg yolks to the
chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar
and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating
until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up.
Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the
cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to
lighten it. Then, delicately fold in the whipped cream. Take care not over
work the mousse. Divide mousse into 4 individual glasses. Cover and chill
for several hours. Garnish with whipped cream and chocolate shavings before
serving.
Makes 4 servings.

Greek-Style Skillet Suppe

Greek-Style Skillet Supper

1/2 pound ground beef
1/2 cup chopped onion
1 14 1/2 ounce can beef broth
1 1/2 cups penne pasta, uncooked
1 14 1/2 ounce can diced tomatoes
1 1/2 cups frozen cut green beans
2 tablespoons tomato paste
2 teaspoons oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
3/4 cup crumbled feta cheese, divided

In large skillet, brown beef with onion over medium-high heat. Drain fat. Add broth, bring to a boil. Stir in pasta.
Return to a boil and simmer, covered, 8 minutes.
Stir in remaining ingredients except cheese. Return to a boil. Stir in 1/2 cup feta cheese.
Simmer, uncovered, 7 to 10 minutes, until sauce thickens slightly. Sprinkle with remaining feta cheese.
Serves 4.

Indian Rice with Potatoes and Mint (Hari Chatni Pollau)

Indian Rice with Potatoes and Mint (Hari Chatni Pollau)

1/2 tsp. saffron threads
2 1/4 cups boiling water
4 cups water
1 tsp. salt
2 cups basmati or other long-grain rice, thoroughly rinsed
1/2 cup ghee
3 whole cloves
a 2 inch piece of cinnamon stick
2 medium potatoes, peeled and diced
2 tbsps. coarsely chopped fresh mint leaves
2 tbsps. finely chopped fresh ginger
1/2 cup plain yogurt
1/4 cup finely chopped cilantro
1/2 small onion, finely chopped

Combine the saffron and 1/4 cup boiling water in a small cup and allow to
steep for 10 minutes. Combine the 4 cups water and salt in a large pot and
bring to a boil over high heat. Add the rice in a thin stream, stirring the
water constantly. Boil gently for 5 minutes. Drain in a sieve and set the
rice aside. Heat half the ghee in a heavy pot over high heat until it is
very hot. Add the cloves and cinnamon stick and saute for 30 seconds. Add
the potatoes and fry, stirring frequently, until golden on all sides, about
6 minutes. Remove from the heat and sprinkle the potatoes with half the
mint and half the ginger. Spread half the rice on top, smoothing it flat.
Combine the yogurt and saffron mixture and spread half over the rice.
Sprinkle the rice with the remaining mint and ginger and the cilantro and
onion. Top with the remaining rice and yogurt mixture. Carefully pour the
remaining ghee and boiling water down the edges of the pot so as not to
disturb the rice mixture. Bring to a boil, reduce the heat and simmer
tightly covered until the rice is tender and the liquid has been absorbed,
about 15 minutes. To serve, run the blade of a knife around the edge of the
pot and invert onto a serving platter.
Makes 6 to 8 servings.

Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot

Thai Pineapple Fried Jasmine Rice - {Khao Phat Supparot}

1 pineapple
2 tablespoons vegetable oil
1/2 teaspoon salt
3 garlic cloves, coarsely chopped
1/4 pound shrimp, peeled, deveined
1 boneless skinless chicken breast half, cut 1/4" dice
2 eggs
1 1/2 tablespoons crab paste in soybean sauce
2 tablespoons tomato ketchup
3 green onions, including 1" tender green, thinly sliced
4 cups cold cooked long-grain jasmine rice, stirred gently
2 tablespoons fish sauce
Fresh cilantro leaves for garnish
1 tablespoon fried shallots

Preheat an oven to 400 degrees.
Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow-side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.

Pav Bhaji (Indian mixed vegetables)

Pav Bhaji (Indian mixed vegetables)

This is an Indian mixed vegetable dish served with toasted dinner rolls or
wheat burger buns.

1 cup green beans, finely chopped
2 cups cauliflower, finely chopped
1 cup carrots, finely chopped
2 medium onions, finely chopped
2 medium potatoes, boiled , peeled, and mashed
1/2 cup green peas, fresh or frozen
2 medium tomatoes, finely chopped
1 tbsp. ginger paste
1 tbsp. garlic paste
1 1/2 tbsps. Pav Bhaji Masala, you can find this masala in Indian grocery
stores
1/2 and 1 tsp. chili powder
2 tbsps. canola oil
lime wedges for garnish
cilantro for garnish

Pressure cook green beans, cauliflower, carrots, and peas with 1 cup water
and 1 tsp salt.
Mash the vegetables and mix in the mashed potatoes. Do not grind it into
paste. The mixture should be coarse
On medium heat, heat oil in a pan. Add 1/2 of the chopped onions (reserve
other half for garnish), ginger and garlic and saute' until soft and
translucent.
Add tomatoes, chili powder, and Pavbhaji masala and saute' for 4-5 min.
Add vegetable mixture and saute' for 2 min.
Add some water to make the consistency like chili or thick soup. Adjust
salt to taste.
Increase the heat to high, bring to boil, then lower the heat to low and
simmer for 15-20 min.
Serve in a bowl topped with some onions, cilantro leaves and lemon wedges.
Serve along with toasted dinner rolls or burger buns.
Makes 8 servings.

Asian Chicken Slaw

Part chicken salad, part coleslaw, this unique dish features a prepared mix, so it comes together quickly -- especially if you buy a roasted chicken. Serve it as a salad, or in a sandwich wrap.
Ingredients
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
DRESSING:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
Instructions
In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

Japanese Cashew Tamari Dressing

Japanese Cashew Tamari Dressing

6 ozs. oil
2 ozs. tamari
1/4 cup cashews

Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste