Mcdougall indian lentil sandwich spread Combine all of the ingredients in a small sacuepan. Cook gently over
low heat, stirring occasionally, for 5 minutes, to allow the flavors
to blend. Chill for 1 hour.
"The New McDougall Cookbook". Posted by Carolyn Doss
Canadian indian (sioux) fish chowder Add potatoes, onions, salat and pepper to water. Cook about 10 min, until veg are soft, but not completely cooked. Add fish and cook 10 min. Add milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve with parsley or chives.
Indian style lemonade Combine all ingredients in a large pitcher or punch bowl.
"little chief" beef and game jerky Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2"
thick. The meat slices nicely when semi-frozen, or your butcher will slice
it for you in his machine. Place meat in the cool marinade and leave
overnight, or for
Bunelos (fried indian bread) Sift dry ingredients together, cut in lard, add water and knead. Let
stand for 20 minutes. Divide dough into 12 uniform size balls.
Stretch each one to about 5 inches in diameter and 1/4 inch thick.
Deep fry at 425 degrees until golden brown. A smal
Ayam masak aceh (butterfly cornish game hen) Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side. Process the shallots, garlic, coriander, chile, ginger, turmeric,
salt, lime juice and 1
Wild game summer sausage For 10 or 20 pound batches just double or quadruple.
Follow the directions your first time. You will be suprised how such small amounts of ingredients flavor the sausage.
Place the meat in a large mixing pan.
Mix all dry ingredients in a bowl. Sprinkle 1
Indian tomato soup Puree the tomatoes.
Heat tomato sauce with butter and pepper. Add flour (enough to thicken). Finish with garam masala.
Fry the bread slices in oil, then cut them into croutons. (Salt or season as you like.)
Serve the soup with croutons on top.
Indian dry potatoes Cut the potatoes into half inch cubes. Heat the ghee in a heavy non-stick pan over moderate heat. When it is hot but not smoking, add the red or green chilies, whole spice seeds (cumin and perhaps black mustard seeds), ginger root, and asafetida. Fry u
Brandy game hens pour brandy over and in the cavity of the birds. let set for two hours.
melt butter, stir in walnuts and syrup and let cool.
drain birds, rub in dry spices and garlic over, under and in the birds.
divide the walnut mixture and stuff the birds.
bake at 35
Tropical stuffed cornish hens Remove giblet packet from hens; rinse hens with cool water. Drain; set
aside. Drain pineapple well reserving juice. Place juice in small
saucepan with jelly. Heat over low heat until jelly melts, stirring
occasionally. Cook onions in butte
West indian rice and peas with tempeh Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water & cinnamon stick. Cover the pot &
bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn t
Indian milk and yoghurt cheese 1. Bring the milk to boil over a medium-high heat in a heavy saucepan. Stir it occasionally so the bottom does not burn. As soon as the foam begins to rise, remove the pan from the heat.
2. Stir in the yoghurt and lemon juice immediately after taking the
Anglo-indian curry sauce Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and
stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove
from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne
and salt; puree until sm
Six spice maple cornish hens Combine spices; set aside.
Rinse hens. Pat dry with paper towels. Split each hen in half; brush with olive oil. Rub halves with spice mixture; coat well.
Grill over medium hot coals or broil in an aluminum foil lined broiler pan 12 to 14 minutes per si
Basic indian tomato gravy Chop the onion and sautee in ghee. In a blender, make a paste with the garlic and ginger, plus water. Add tomatoes and onion. Blend together to make a smooth sauce. Simmer on the stove for awhile. Don't add salt until you use this in other recipes.
Grilled game hens Sprinkle game hens inside and out with salt and pepper to taste. If
desired, insert whole or half-lemons in cavities. Spear hens on
rotisserie rod, arranging tightly side by side. Tie together, if
necessary. Combine wine and butter in small bowl.
Game birds, yugoslavian way In a hot Dutch oven, sprinkle granulated sugar to very thinly cover
bottom of pan, slightly brown and then quickly add one layer of
birds. Stir-fry and brown on all sides. Repeat until all pieces are
browned. This requires your constant attention.
Dutch west indian peanut sauce Combine broth and peanut butter in a small saucepan; cook over low heat 5
minutes or until smooth, stirring with a whisk. Pour peanut butter mixture
into a bowl; stir in the remaining ingredients. Serve at room temperature.
Contributor: Cooking Light May
Indian fry bread Combine the flour, salt, and baking powder in a bowl, make a well in the center, and add 1 cup of the liquid. Mix until it forms a soft dough; the rest of the liquid may, little by little, if needed. Knead the dough on a lightly floured board until smooth
Grilled cornish hens * See Sowest 2 for recipe. ** The Cornish Game Hens should weigh
about 1 1/4 lbs each. Prepare Plum Barbecue sauce and set aside. Cut
hens into halves lengthwise. Place bone sides down on the grill.
Cover and grill 5 to 6 inches from medium
Barbecued vietnamese five spice cornish game hens This aromatic barbecued game hen can be easily served Western style
with rice, coleslaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad.]
Halve the hens through the breast. Flatten with the palm of your hand
Indian spiced shrimp Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeo, garlic, and ginger and cook, stirring, until jalapeo is softened and garlic is golden, about 1 minute. Add cumin, coriander,
Venison steaks with mushroom game sauce SAUCE: This sauce is excellent for furred game, especially if the meat has not
been marinated. It is very much in the traditional European Hunter's
Style, which uses juniper berries and pickles. It was developed through the
sixteenth and seven
Shrimp in indian sauce Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cum
Deviled cornish hens Split hens in half down the back. Place in a shallow pan. Combine remaining
ingredients, except bread crumbs and pour over hens. Marinate several
hours, turning occasionally. Preheat oven to 350. Sprinkle half of the
bread crumbs over hens. Bak
Indian fish kebabs This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite veget
Indian chili Wash, scrub, and prick potatoes. Bake until done, 1 to 1-1/2 hrs in regular or 10-15 min. in microwave. Heat a couple Tbs. of the water in a saucepan, add the onions, and cook gently for 5 min., stirring frequently. Add the garlic, turmeric, cumin seeds,
Indian summer tomato salad Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over
Upland game birds in heavy cream Lightly brown birds in butter. Add wine. Cover and cook slowly about
45 minutes or until done. Remove birds to warm platter.
Make the sauce by combining cream and cornstarch. Stir until
thickened. Add tarragon, salt and pepper to taste. Pour half
East indian shrimp in a tandoori marinade Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan
that will hold them in one layer. Marinate shrimp: In a small bowl, mix all
ingredients well and spoon over skewered shrimp, cover completely. Slip
into a plastic bag a
Christmas cake west indian style Fruit Mixture: Mix together all the ingredients and store in a tightly sealed jar for at least 1 month. The Cake: Prepare a 10" deep round cake baking tin or a 13" x 9" baking tin by lining it with two layers of waxed paper, greasing betwee
Indian tea punch To make the tea base. Juice the three lemons and set aside. Dissolve sugar in 1/2 cup hot water. Take 1.5 cups of strong tea (about eight bags or 1/2 cup loose-allow it to steep for one hour) Mix lemon juice, sugar water, tea, vanilla and almond extra
Adai (savory indian pancakes) Mix rice, chana dal, urad dal, and yellow split peas in a large vessel.
Soak in a lot of water for about 2 hours.
Grind the soaked mixture with chili powder and salt coarsely, without
adding much water.
Ferment for about 3 - 4 hours, then refrig
Barbecued indian spice turkey Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side, open meat like a book (using partially frozen turkey makes this p
Barbecued vietnamese five-spice cornish game hens Halve the hens through the breast. Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and sugar.
Add remaining ingredients and mix thoroughly. Pour mixture over hens;
marinate for at least 2 hours
Mojan's indian ice cream Blend all the ingredients and transfer to an aluminum pan. Keep the pan in the freezer for 3 hours.Blend ingredients well and transfer to a mold. Keep in freezer until serving.
Big game marinade Put all ingredients in a large saucepan and bring to a boil. Lower heat and simmer for 5 minutes. Cool and pour over game pieces. Makes about 5 cups.
Butterflied cornish hens with fine herb gremolata In a medium bowl, combine all ingredients and mix well. Preheat grill. Brush the hens with olive oil and season with salt and pepper to taste.
Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side.
Serve each person a
Indian fruit salad Scoop the melon flesh into balls. Slice the bananas diagonally. Mix all ingredients together in a glass serving dish and decorate with mint leaves.
Harvest cornish hens Calories per serving: 435 Fat grams per serving: 23 Approx. Cook
Time: Cholesterol per serving: 105 Remove giblets and necks from
Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens
with running cold water; pat dry with pape
Grilled cornish hens with salsa 1.In bowl, mix marinade ingredients. Add hens; coat. Cover; chill xis to twelve hours.
2.Meanwhile; make salsa: Brush vegetables with oil; grill 8 minutes on high or until charred. Cur kernals from corn. Peel peppers. Dice peppers and celery. In bow
West indian marinade In a large bowl, combine all the ingredients to form a paste. Cover and
refrigerate.
From Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Fruit salad with indian yogurt dressing
A traditional indian side dish In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. Tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas.
Indian rice pudding (kheer benazir) Bring water to a boil in a medium saucepan. Add the rice, cover, reduce heat to low and simmer until the liquid is absorbed, about 18 minutes. Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and
stirring frequently, over medium heat u
Baked cornish game hens Rub hens with butter. Combine remaining ingredients and use to baste
hens. Bake at 350F degrees for 1 hour, basting with lemon mixture
every 10 minutes.
Indian lentil sandwich spread (vegan) Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour.
Chicken dopiazza (indian chicken curry) Partially cook chicken, Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan, fry spices with onions for 1 minute. Add chicken and
Cinnamon roasted hens In a large baking dish, combine the lime juice and plup, garlic,
ginger, allspice, saffron, savory, dill, cinnamon and curry powder.
Add the hens to the dish and rub the well with the spice mixture.
Cover, refrigerate and let marinate overnight. Set the h
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