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Archive for January, 2008

How to make Butter Chicken


How To Make Butter Chicken

Ingredients:

  • 2 chicken breasts, cut into chunks
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter 1 onion, chopped
  • ¼ tsp cinnamon 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • ½ tsp ground turmeric
  • 1 tsp chilli powder
  • 2 Tbsp ground almonds
  • 220 g can of whole peeled tomatoes
  • 1 Tbsp tomato paste
  • 1 Tbsp natural yoghurt
  • 2 Tbsp fresh coriander or spinach, chopped
  • salt
  • pepper

Directions:

  1. Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
  2. Using a large frying pan, heat the vegetable oil and add the chicken.
  3. Fry the chicken for 3-4 minutes until it turns a golden-brown colour. Remove the chicken. Take the chicken out of the frying pan and put it aside.
  4. Use the same frying pan to melt the butter. Now add the onion and cinnamon and fry together in the pan.
  5. At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly. Bring to the boil and cook. Stir for 4-5 minutes.
  6. Season with salt and pepper to taste. Put the chicken back into the pan and combine with the other ingredients. To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
  7. Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.
January 31, 2008 | By | Reply More

Swedish Chef – Meatballs

Its The Swedish Chef… with meatballs!

January 31, 2008 | By | Reply More

Super Bowl Delight #1 – 7 Layer Fiesta Dip

Ingredients

  • 2 (8-ounce) packages low-fat cream cheese, softened
  • 2 tablespoons taco seasoning mix (your favorite brand)
  • 2 cups prepared guacamole (make your own or use ready-made)
  • 2 cups tomato-based salsa
  • 2 cups finely shredded iceberg lettuce
  • 2 cups shredded cheddar cheese
  • 1 cup chopped green onions
  • 2 (2-ounce) cans sliced black olives

Directions

  1. In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13 x 9 x 2-inch glass dish.
  2. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers.
  3. Serve immediately accompanied with tortilla or corn chips.
  4. Refrigerate any remaining dip.

Makes 20 servings.

Cook’s Note:

If you like, reduce the recipe ingredients by half and use a 9-inch pie plate or quiche dish for a smaller party.

Nutrition Facts Per Serving (approximately 1/4 cup): 152.3 calories; 69% calories from fat; 12.0g total fat; 25.3mg cholesterol; 372.3mg sodium; 206.9mg potassium; 5.5g carbohydrates; 1.1g fiber; 0.7g sugar; 4.5g net carbs; 6.3g protein.

January 31, 2008 | By | Reply More

Star Trek Replicator

Of all the futuristic fictional devices in Sci-fi lore, Star Trek TNG’s replicator is probably the most practical. This is pretty much my number 1 invention wish because there are LIMITLESS food possibilities with it.

Heres a demonstration of a REAL (not) life replicator and how it works.

January 31, 2008 | By | Reply More

Americas favorite food holiday is?

As we all know, Sunday’s Super Bowl game between the New York Giants and the New England Patriots really doesn’t have anything to do with football. Even cultural anthropologists are now saying there’s little super left in the bowl. It’s just an excuse to party. And eat. A lot.

Between eating and drinking in such volume and waiting for the highly hyped commercials, who has time to watch the game? According to Fred Kaufman, author of A Short History of the American Stomach— to be published Super Bowl Sunday, appropriately enough — Thanksgiving has now lost its position as the premier food holiday, replaced by this Sunday’s shenanigans, which he says provide a much more accurate view of American culinary habits and preferences.

[USA Today]

January 31, 2008 | By | Reply More