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Homestead Cocktail
| Drink Master
Cooking receipe to make Homestead Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 3/4 oz Sweet VermouthStir with ice and strain into cocktail glass. Serve with a slice of orange.[tubepress mode='tag', tagValue='Hom
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Sake Sunrise Japanese cooking recipe
| Japanese
Ingredients 1 1/2 ounces sake ice 1 cup orange juice 1/4 ounce grenadine Directions 1Pour sake over ice in a tall glass. 2Fill glass with orange juice, use as much as you like. 3Pour grenadine on top.View related video clips[tubepress mode='tag', tagValue='Sake Sunrise']
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roast chicken apple and blue cheese salad
| Aga Recipes
Cooking receipe to make roast chicken apple and blue cheese salad under category Aga Recipes. You may find some video clips related to this receipe below.roast chicken apple and blue cheese salad1 level tsp runny honey1 level tbsp dijon mustard 1 tbsp white wine vinegar 1 tbsp apple juice salt and f
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Dill Braised Cabbage Rolls Recipe
| Casserole
Type: Dill Braised Cabbage Rolls Free Cooking Recipe - Casserole It's ok! Ingredients / Directions 1 (3 pound) head green cabbage1 pound ground lean pork1 pound ground lean beefdivided1 1/2 cup(s)s cooked rice2/3 cup(s) finely chopped oniondivided4 tablespoons Lea & Perrins Worcesters
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Cooking receipe to make red chicken curry under category General Recipes. You may find some video clips related to this receipe below.
red chicken curry
1 small yellow onion (1/2″ dice)
1/2 red bell pepper
1/2 yellow bell pepper
1 small mango
1 tsp chopped garlic
1 cup boiled chicken in 3/4″ chunks
1 to 2 tbsp peanut oil
1/4 cup water
1/4 cup port wine
1/8 cup dark rum
2 tbsp Marukan rice wine vinegar
2 tsp red curry powder (or more) (qv)
salt
cooked rice
Peel peppers seeded veined and cut into 1/2″ to 3/4″ dice.
Peel and slice mango being careful not to get too close to the seed where the flesh is stringy. Cut into 1/2″ to 3/4″ dice.
Place medium non stick skillet on medium high heat.
Add oil.
From this point on stir pretty constantly.
Add curry powder and stir well into the hot oil.
This brings out the flavours in the spices.
Immediately add onion and red & yellow bell pepper.
As soon as the onions start to turn translucent add the garlic and continue stirring for about a minute.
Add rum port water and vinegar.
Add the mango and the chicken.
Cook until liquids thicken and no longer run.
There should be enough juice left to slightly moisten the rice.
Salt to taste at the last minute.
Adding salt before the liquid has reduced can fool you into oversalting.
Serve over boiled white or brown rice.
Substitutions and additions
Mango must be completely ripe. If mango is not available Bosch pear and Granny Smith apple both work well. In that case the addition a couple of tsps of mango chutney such as Major Greys is also nice. The chutneys tend to be salty so you may not need any other salt.
Other fresh peppers may be added or substituted. I have used as many as seven different kinds in one dish including green red and yellow bell peppers; green red and white jalapeos; Anaheims; serranos; and banana peppers. Peeling the peppers is not absolutely necessary but it enhances digestibility and improves the overall texture of the dish.
If the mango and port together are a bit sweet for your taste try a dry (but not sour) wine but nothing too obtrusive. Or try brandy in place of both the wine and the rum.
If you start with raw chicken you might need to add some more water or chicken stock to give the chicken more time to cook. This might overcook the vegetables so an alternative would be to put the chicken in just before the garlic.
Other cooking oils may be substituted for peanut oil but olive oil may detract from the spices.
Other onions work well as do shallots.
serves 2
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