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    9 Recipes

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    A Goan/South Indian dish with a Portuguese history combined, I started with a Pat Chapman recipe and modified it to my taste. I was trying to come as close as possible to the vindaloo dishes I enjoyed at a particular Indian restaurant in Britain, and this is the result. There are some spices that I've rarely encountered at food stores locally and had to order through the internet, namely asafoetida and cassia bark, but these can be subbed with garlic powder and cinnamon, respectively with minimal effect. I've also found that the type and quantity of hot peppers used contribute significantly to the taste of the dish. Times I've tried to make it in a mild form so others could eat it without having to call the fire department, it didn't turn out very well. For this reason, I consider the type and quantity of pepper to be irreplaceable and that you have to like it HOT to really enjoy the dish. I use chicken for the meat, but I've seen (not tried) it offered with pork, lamb, and shrimp. Fresh ground spices always work best as well as fresh garlic and cilantro.

    Recipe #158702

    I've always struggled with breads, crust, and pastries, so when my wife and I noticed this one on a cooking show, we had to give it a try. My pizza crusts (as well as the ready-made boxed brands) always turned out heavy and lacked the features we enjoyed with pizza from the restaurant. This one is very simple, easy to make, hard to mess up, and was as good as any we've had from a restaurant or carry-out. It was very similar to what I've tried in the past, and one of the things I found that was absolutely irreplaceable in this recipe (NO SUBSTITUIONS!) was bread flour, as opposed to general purpose or any other type. I would suppose that the proportions may also have a great deal to do with it, so I stick with the exact measures from the show.

    Recipe #155654

    A derivative of Alfredo, I was playing hit an miss with a variation and hit. My wife and I aren't huge pasta fans, but loved this one. Fairly simple with things you may already have around the kitchen. The quantities given were just about right for a modest meal for 2 with some noodles left over. Adjust as necessary. Additionally, adjust ingredients' ratios (skim milk vice whole milk for example) to your taste or dietary needs.

    Recipe #133601

    An accompaniment for Indian dishes. It's sort of the Indian equivalent of onion rings. It's deep fried, and doesn't sit well for long, so it's important to sequence cooking it so it comes out of the fryer and goes onto the plate. As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type.

    Recipe #127230

    Quick and easy. This is our tag team dish with chicken rice soup that we use for leftover chicken and serve together with the soup. With leftover chicken pot pie, as it dries out the soup also helps to act as a gravy and wet it down some. Also see Meat Pie recipe (to follow) for alternatives. Nothing exact here either. More or less of just about any ingredient won't hurt a thing. Enjoy making it!

    Recipe #127109

    I do this one to use up leftover chicken. It's quick, easy, and makes a good hearty meal. We have along with chicken pot pie, which uses similar ingredients and is nearly as quick and easy.

    Recipe #126523

    A Scottish recipe for stuffing that works well in turkey or roaster chicken. The quantities obviously depend on the size of the bird, so adjust accordingly.

    Recipe #120839

    Scratch version. Probably similar to most on here with one little exception.

    Recipe #119332

    A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I've had. Although I always make mine with chicken, it can be done with other types of meat. It's very important to use unsweetened coconut milk. It is thin and has the same consistency of milk. There are sweetened types that are much thicker and will ruin the dish. It is also important in the final steps to only stir enough to prevent sticking on the bottom, as excessive stirring will break up the chicken pieces.

    Recipe #119043


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