[H.M. Murdock]

Fried Tilapia [partial meal] - Serves five
1 large tomato
1 egg plant
4 large carrots
5 peppers of choice (habanero, banana, etc.)
Olive oil
2 cloves garlic
1 can pineapple juice
Corn meal[/i]

Thaw five tilapia filets, if frozen.
Peel carrots and cut into spears.
Slice tomato into five slices.
Slice Egg plant.
Beat eggs in a bowl. Coat the tilapia in the eggs before laying them in a bowl of corn meal (I used about 1 cup). Do the same with the egg plant.
In a large skillet (I had two going at once because I wanted to get done faster and keep all the food hot), put about three tablespoons of olive oil in the bottom, turn heat to medium-high and coat the bottom of the skillet. When the oil is heated, crush 1 clove garlic into the oil. Carefully place the carrots in the skillet. Flip/stir occasionally.
When the carrots are softened, toss in the peppers and begin frying the gg plant slices. The egg plant will be finished when it is soft. It's okay if the corn meal blackens- in fact, it helps the flavor. When the egg plant is finished, remove it, place it on a plate (with a paper towel on it to absorb any excess oil) with the peppers. If you cannot still coat the bottom of the skillet with oil, add another tablespoon or so, and the second clove of garlic.
Place the breaded tilapia in the skillet. Flip after about two minutes, very carefully. After the fish has fried for about two minutes on each side, remove it. Place the five slices of tomato in the skillet until the slices begin to soften and darken. Remove promptly, do not flip.

This goes well with romaine salads and vinaigrettes (particularly raspberry vinaigrette) and couscous of some type or another.

Cinnamon Citrus Catfish - serves five
4 baking potatoes
1 cluster/bunch asparagus (white or green)
5 catfish fillets, frozen or fresh
Olive oil
1 lemon (or 1.5 ounces/1 shot of lemon juice)
1 teaspoon ground cinnamon
1/2 teaspoon cilantro, dried
1 cup water
1/2 teaspoon corn starch
1/2 cup havarti cheese

Preheat oven to 400º (bake).
Cut and boil the potatoes for two minutes. Strain and place potatoes in a 13x13 pan. Pour in the 1 cup of water (preferrably water from the potatoes).
Place the fish on top of the potatoes. Distribute the lemon juice, cilantro and cinnamon over the fish, with about a tablespoon of olive oil thrown in for luck. Cover with foil and bake for forty minutes. At the end of these forty minutes, add the rinsed, trimmed asparagus on top of the fish. Recover, bake for fifteen additional minutes.
When this is done, remove the potatoes, fish and asparagus from the dish, leaving the liquid in the pan. Put this liquid in a saucepan and place over medium heat. Add the corn starch (for best effect, reserve about an oucne of the liquid from the pan, stir the starch into this in a cup, then add it as a liquid- it eliminates clumping). Grind some peppr, if you like, squeeze some extra lemon in it. Grate or finely chop the havarti cheese and add to the sauce. When this has melted, drizzle the sauce over the potatoes, fish, and even salad.

[MtlMom]

This is a simple recipe, especially if you use something like Pillsbury Already Pie Dough. If you want to make your own pie dough and need a recipe I would be happy to share an excellent recipe. Also, some people use canned biscuits and place them on top of the pot pie and forgo the bottom crust. Eh.

You could use the canned stuff, but I make my own chicken broth. Ideally this should be done the day ahead. Just boil a whole chicken for about an hour, remove the chicken and pull of the meat. Refrigerate the meat, and return the bones and skin to the pot and cook for at least another hour, uncovered. Add water if needed to keep at least 2 cups of liquid in the pot. When the broth has cooked down, strain out the bones and skin. You can skim the fat at this point. If you do this ahead of time (day before) it is very easy to refrigerate the broth and remove the layer of fat the next day before making the pie. The fat will solidify on the top of the liquid. If you fix your chicken this way, just pull it apart into small pieces and substitute for the cubed chicken.

One more thing: this recipe will work fine for 2 – 4 people. Any more than that, just double the recipe and use a 9x13 baking pan.

Okay. On with the show.

Easy Chicken Pot Pie


1 package (10 oz. size) frozen peas and carrots
1/3 cup butter
1/3 cup flour
2 medium white potatoes, mashed
1/3 cup chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 tsp nutmeg
1 3/4 cup chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 Pastry for 9-inch two-crust pie

Boil water and cook potatoes until tender. Remove from water and mash with fork. Set aside.

Cut chicken into small cubes and sauté in a little oil until cooked through and browned. Set aside.

Pre-heat oven to 425 degrees.

Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, garlic, nutmeg, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth, milk, mashed potatoes, peas and carrots. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and remove from heat.

Prepare pastry. Roll 2/3 of the pastry into a 13 inch square. Ease into ungreased square 9 X 9 pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11 inch square. Place square over chicken mixture. Arrange cutouts on top of pastry. Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown and chicken filling is bubbling.

[tropicana]

I was sure I'd posted this already. Hrm.
Anyways, I love custard. This one is my favourite.
----
Créme Caramel au Café
(from Joy of Cooking, 1997 edition, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker)

Caramel
Place in a small, heavy saucepan
3/4 cups sugar
Drizzle over the top
1/4 cup water
Place the pan over medium heat, and, without stirring, very gently swirl the pan until a clear syrup forms. (It is very important that the syrup clairify before it boils. Take the pan off of the heat for a little while as needed, if you have to). Increase the heat to high and bring the syrup to a rolling boil; cover the pan tightly and boil for two minutes. Uncover the pan and cook the syrup until it begins to darken. Gently swirl the pan by the handle and cook the syrup until it turns a deep amber colour. Quickly pour the caramel into eight 6-oz custard cups, or a 2-2.5 quart bowl or soufflé dish. Using a potholder, tilt the cups or dish to spread the caramel over the bottom and about halfway up the sides.

Custard
Combine in a saucepan:
1 1/2 cups water
3/4 cup ground coffee (This is best with a medium roast, freshly ground. It looks better and you won't get a burnt taste. -J. )
Bring the mixture to a boil, stirring, then remove from the heat. Let it steep for 10 minutes, and then drip through a coffee filter. Measure 3/4 of a cup. Rinse out the saucepan, then combine in it the coffee,
2 cups half-and-half (also called coffee or cereal cream)
1/4 cup milk (preferably whole, but you can used partially skimmed)
Gently heat through, until it is just steaming.
Whisk until just blended:
5 large eggs, or 4 large eggs and 3 large egg yolks
3/4 cup sugar
1/8 teaspoon salt
Gradually whisk the coffee into the egg mixture and stir gently until the sugar is dissolved. If you wish, strain the mixture through a fine sieve into a bowl or measure with a pouring lip. Stir in:
3/4 teaspoon vanilla
Pour into the caramel-lined custard cups. Bake in a water bath* until they are firmly set in the center, about 40-60 mintues for individual cups, and 60 to 90 minutes for a single dish. Refrigerate for at least four hours, or up to two days. To unmold, dip the cups or dish briefly in hot water, loosen the edges of the custard with a knife, and invert onto individual plates or a large plate. (If you make one large custard, you'll need a very broad or deep plate to catch all the caramel. Don't want to let any of that go to waste! - J.)

*To bake in a water bath, use a roasting pan that is large enough to accomodate all of the custard cups comfortably, without touching one another or the pan walls. Set a cake rack or dish towels in the bottom of the pan to stop the cups from touching the hot pan bottom. Arrange the custards in the pan, slip it into a 325 degree Farenheit oven, and immediately pour enough scalding-hot water into the pan to come about 1/2 to 2/3's of the way up the sides of the custard dishes. You can also put the water in the pan before you put it in the oven, but be careful not to get any water on the tops of the custards.

[Lightknight]

Here's a little secret to through your way... hamburgers can be cooked with shrimp in them... actually inside the meat. Though something has to be done specially to keep the shrimp from being overcooked. hehehe, it's delightful.

[MtlMom]

My friend Renata won first place at a chili cookoff many years ago with this recipe. Nobody knew that it was tofu until after the judging - once crumbled the tofu takes on the color of the sauce and looks like ground beef.

Tofu Chili

2 cups cooked and drained beans (pinto, kidney, etc.)
1 lb. frozen tofu - thawed, drained, squeezed of excess moisture and mashed
1-2 lbs. mushrooms, sliced
3 small onions, chopped
1/2 - 1 cup mild green chilis, minced
8 very ripe tomatoes, chopped
1/2 cup tamari
1/2 cup red wine
4-6 large cloves garlic, minced
1 tbs oil
1 cup each, minced: green pepper, celery, carrot
1 tsp each: cumin, basil
1 tsp chili powder (to taste)
3 tbs tomato paste

Mix together tofu, wine, tamari, cumin, basil and chili powder. Allow to marinate at room temperature for one hour. Heat oil in frying pan and saute onion, mushrooms and vegetables until just tender. Combine all ingredients in a large saucepan. Simmer until flavors blend, at least 2-3 hours.

[PontiusPirate]

You should post that in the Vegetarian thread.

[LefseRae]

*stuck*

[lee_susanlee]

Shrimp Masala
My favorite Indian dish to make at home. A few simple ingredients makes this an easy one to master…its so so good! (Its worth going out and buying these exotic spices!)

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt

Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro (optional, but I love this fresh herb!)
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

For the Masala:
Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

For shrimp:
Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

Bon Apetite!

[MtlMom]

Originally Posted by lee_susanlee

Shrimp Masala
My favorite Indian dish to make at home. A few simple ingredients makes this an easy one to master…its so so good! (Its worth going out and buying these exotic spices!)

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt

Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro (optional, but I love this fresh herb!)
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

For the Masala:
Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

For shrimp:
Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

Bon Apetite!

Sounds wonderful. Welcome to CGR!

[PontiusPirate]

Yummmmm....I love curry. And coconut milk. And cilantro. And shrimp.
I need to try this.

I posted a nice little recipe in the vegetarian thread that looks a little something like this:

[Cruelty*free]

thats really good

[PontiusPirate]

Yummy Pizza.
It has no name....come up with one.

1 premade pizza crust (I used boboli)
1 jar marinated artichokes
1 jar sun dried tomatoes
4 babybella mushrooms or 1 large portabello, sliced and chunked
1 tsp. Gran. garlic
1 tbs. grated parmesan
2 tbs. Olive oil
4 slices red onion
2 cups premade alfredo sauce
4 Tbs. Pesto
2 Cups shredded italian cheese (Mozzarella, Asaigo, Parmesan)
1/3 cup Feta Cheese

*Pre-heat oven to 350
*In a skillet, saute artichoke hearts and mushrooms in a little bit of olive oil with garlic and parmesan cheese.
*In a bowl, mix alfredo with Pesto. Spread over pizza crust.
*Sprinkle majority of shredded cheese over pizza crust. Top with mushrooms and artichokes, sundried tomatoes, and onion slices.
*Sprinkle top with remaining shredded cheese, and finish off with feta crumbles.
*Place in oven and cook until cheese is melted and golden around edges (approx. 10-15 minutes).
*Cut and enjoy!

[mtlcuz]

This is my chocolate chip cookie recipe.

1 cup butter
3/4 cups of sugar
3/4 cups of brown sugar
1 3/4 cups of flour
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
and chocolate chips

preheat oven to 375 degrees
time it for 10 min.

[PontiusPirate]

I made this up a bit ago, and I am hoping I remember what I did.
Don't let the name fool you. Once you add the cream and cheese, the spice is knocked down to the perfect amount.
Make sure to taste while you cook....haha. The measurements could be wrong. I also think that adding mussels to this dish would make it lovely.

Pasta with Spicy Lobster Cream
Extra Virgin Olive Oil
1/2 tsp. Ground Red Pepper
1 shallot, chopped
Curry Powder (approx. 2 shakes)
1 tsp. Fresh Cilantro, chopped
1 1/2 cups Lobster, cut into bite size pieces(real or fake. Either will work, actually.)
Gran. Garlic (approx. 1 shake)
Pinch of Sea Salt
2 Roma Tomatoes, Diced
1 Tbs. Grated Parmesan Cheese
1 cup half and half (not creamer)
2 tbs. White Wine
1/2 cup Grated Italian Cheese (Mozzarella, Asiago, Romano)
Vermicelli or Angel Hair Pasta
Crumbled Feta, Parmesan, or Cilantro, if desired.

1. In a Saute' Pan, heat approx. 3 tbs. Olive oil. Add shallots and red pepper, and cook until shallots are browning and red pepper has infused olive oil.
2. Add Lobster, Curry, Garlic, and Sea Salt. Saute' Lobster until brown around the edges. (If you taste the lobster at this point, it will be VERY spicy.)
3. Add Parmesan cheese and tomatoes.
4. When Parmesan has adhered to the lobster, and the tomatoes have softened slightly, add 2 tbs. white wine. Allow to simmer for approx. 1 minute, then add half and half and italian cheeses.
5. When sauce has thickened, remove from heat. Serve over Cooked Vermicelli or Angel Hair Pasta. Garnish with Crumbled Feta, Cilantro, or parmesan if desired.
6. Enjoy.


*Vegetarians: If you don't eat fish, I am sure fake chicken will make an excellent substitute...just a bit different.
**Vegans: I'm sure this would also work well with soy milk and soy parmesan.

I hope you like it!!! It's taken me awhile to share it.

[PontiusPirate]

Chelsea's Crab Cakes with Curried Avocado Sauce
12 ounces (pre-cooked) crab meat or Surimi
1 cup breadcrumbs
1 egg
1/4 cup minced red onion
1 roma tomato, chopped
2 tsp. lemon juice
1 tbsp. Mayonnaise
1/2 cup feta cheese
1/2 tsp. garlic powder
Pinch of cayenne pepper
Salt & Pepper
1 cup flour
1 cup cornmeal
Vegetable oil

1) In a mixing bowl, combine egg & mayo. Mix well. Add crab, tomato, onion, lemon juice, feta, garlic, cayenne, breadcrumbs, salt, and pepper.

2) In a shallow bowl or pan, combine flour and cornmeal.

3) Form crab mixture into small cakes. Dust both sides in flour and conrmeal mixture. Place on cookie sheet, cover with plastic wrap and refrigerate for at least 1 hour.

4) In a large skillet, heat oil untill moderately hot (not smoking) and saute the crab cakes in batches. Turn cakes once (approx. 3-4 minutes per side), cooking until golden and crispy. Transfer to paper towels to drain. (Keep cooked cakes warm in the oven on a cookie sheet until others are finished).

5) Serve with Curried Avocado Sauce:

1 avocado
1 Tbs. Sour Cream
1 "shake" garlic powder (or press 1 segment of clove)
2 "shakes" curry powder
1 Tbs. chopped cilantro
1/2 tsp. Lime juice

1) Place all ingredients in food processor. Blend until smooth.
2) Drizzle over/under crab cakes, or serve in a seperate dish.

** Enjoy!**

These crab cakes also go well with Bourbon Cream Corn on the side.
Perhaps I'll share that recipe someday.
Perhaps.