Meat Curry with Cabbage - Recipe of The Day

Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)

Half a pound of meat is plenty for this very hearty and inexpensive
dish.

Fry the onion, curry powder, and meat together in the usual way. When
nicely browned, add several cups of thinly-shredded or sliced cabbage.
Cover with water and simmer slowly until all are tender. Just before
serving acidulate. In India, tamarind juice is always used for this
purpose, but lemon or lime does very nicely. Carrots or turnips may be
used the same way and are excellent. Eat with or without rice. Usually
this curry is eaten with chupatties.

Make something incredible tonight.

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Chestnut Pie - Recipe Of The Day

Roasted chestnuts being sold by street vendor (Photo credit: Wikipedia)

2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb.
of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the
chestnuts until partly tender, and remove the skins; cut the celery
into pieces, removing the outer very hard pieces only, slice the onion
and stew until tender in 1 pint of water; mix all the ingredients
together, adding 1 oz. of the butter and seasoning to taste; make some
pastry of the meal, 3 oz. of butter, and a little cold water; turn the
vegetables into a pie-dish, cover the dish with the pastry, and bake
the pie for 1 hour; serve with brown gravy.

Make something extraordinary today.

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Recipe Of The Day - French Rolls

Ramona's Table Grilled Beef on French Roll 10-16-09 (Photo credit: stevendepolo)

To one quart of sweet milk, boiled and cooled, half a pound of butter,
half a tea cup of yeast, a little salt, and flour enough to make a soft
dough, beat up the milk, butter and yeast in the middle of the flour,
let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into
long rolls; let them stand on the board or table, to lighten, an hour or
two, then grease your pans and bake in a oven or stove.

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Recipe of the day - Stuffed Chile Pepper

chili peppers (Photo credit: marzbars)

Fry chile peppers until they puff under skin; cool and peel; cut out
stem, and with a spoon remove seed. Prepare a mixture of any kind of
meat, to a cup of meat, one tablespoon of chopped onion, one clove
garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth
raisins--chopped very fine. Add one tablespoon vinegar, and cook in two
tablespoons hot lard; cool and fill the chile peppers. Beat desired
number of eggs separately, add a tablespoon flour, one of milk to each
egg, and season with salt and red pepper. Dip chile in batter, and fry
brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A
prepared sauce may be served over chile or a white sauce with apple,
raisins, peach preserves or marmalades added to desired taste.
Delicious.

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Recipe of the day - Spanish Style Stuffed Chicken

English: Chicken cooking on a gas grill rotisserie. The yellow protruding from the cavity is a pierced whole lemon. (Photo credit: Wikipedia)

Brown a fat tender chicken in a small amount of lard by turning over and
over for a few minutes. Make a dressing of two cups bread crumbs, three
tablespoons pulp of sweet green peppers, one cup tomatoes, two
tablespoons chopped onion, one-half cup claret, two tablespoons sugar,
one-half cup sliced onions, one-half cup seeded raisins, one teaspoon
white pepper, and salt to taste. Stuff chicken and bake in closed pan
one hour. Make gravy of drippings by adding flour, mushroom sauce and
hot water. Pour over chicken.

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MACARONI NAPOLITAINE - Recipe of the day

Macaroni and Cheese (Photo credit: cookbookman17)

(Maccheroni alla Napoletana)

Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it
is frying put one small onion through the grinder. As soon as the pork
begins to brown add the onion, the parsley chopped, a clove (or small
section) of garlic shredded fine, and a few dried mushrooms which have
been softened by soaking in warm water. When the vegetables are very
brown (great care must be taken not to burn the onion, which scorches
very easily) add 1/2 lb. round steak ground coarsely or cut up in little
cubes. When the meat is a good brown color, add some fresh or canned
tomatoes or half a tablespoonful of tomato paste and simmer slowly until
all has cooked down to a thick creamy sauce. It will probably take 3/4
hour. The sauce may be bound together with a little flour if it shows a
tendency to separate.

This sauce is used to dress all kinds of macaroni and spaghetti, also
for boiled rice (see Risotto). The macaroni or spaghetti should be left
unbroken when cooked. If they are too long to fit in the kettle immerse
one end in the boiling salted water and in a very few minutes the ends
of the spaghetti under the water will become softened so that the rest
can be pushed down into the kettle. Be careful not to overcook it, and
it will not be pasty, but firm and tender. Drain it carefully and put in
a hot soup tureen. Sprinkle a handful of grated cheese over it and pour
on the sauce. Lift with two forks until thoroughly mixed.

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Recipe Of The Day- Rice Dumplings

Uncooked, polished, white long-grain rice grains (Photo credit: Wikipedia)

Best way to prepare the rice:

it is best to soak the rice in water over-night, as it then requires less time to boil it,

and moreover, when soaked, the rice becomes lighter, from the fact that
the grains separate more readily while boiling. Put the rice on to boil
in plenty of cold water, stirring it from the bottom of the saucepan
occasionally while it is boiling fast; when the grains separate at the
ends, and thus appear to form the letter X, the rice will be done; it
requires about half an hour's gentle boiling. When the rice is done,
drain it in a colander, and place it before the fire, stirring it now
and then with a fork.

RICE DUMPLINGS.

Boil one pound of rice as directed in the foregoing above, and when
thoroughly drained free from excess of moisture, knead the rice with a
spoon in a basin into a smooth, compact kind of paste, and use this to
cover some peeled apples with in the same way as you would make an
ordinary apple dumpling. In order the better to enable you to handle the
rice-paste with ease, I recommend that each time previously to shaping
one of the dumplings, you should first dip your clean hands in cold
water. Let the dumplings, when finished, be tied up in small cloths, and
boiled in plenty of hot water for about three-quarters of an hour. The
cloths used for these dumplings must be greased.

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