Big tomatoes - 10
Dry red chillies - 2
Turmeric powder - a pinch
Mustard seeds - ½ tsp.
Urad dhal - ½ tsp.
Gram dhal - ½ tsp.
Curry leaves - few
Gingelly oil - ½ karandi
Grind tomatoes and red chillies to a fine paste without adding water.
In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and allow it… Continue
Added by shanthi krishnakumar on April 29, 2009 at 9:32am —
I was reading a custom essay
on Jules Verne’s “From the Earth to the Moon” when I felt someone was behind me. I turned around and saw my dad smiling at what I read. I was curious.
The novel made him recalled the 60s. He was a gangling teenager back then, and he remembered how his town mates can’t stop talking about Yuri Gagarin. More news about the former Soviet Union’s space program followed, which prompted some… Continue
Added by Dorothy Peele on April 29, 2009 at 1:34am —
Sylvie expected it. A few of our classmates raised their eyebrows when she said that her essay was about the French film “Romance X”. Those who have seen it can’t understand Catherine Breillat’s loathing for the male species.
They doubt if there was a custom research papers
that would sympathize with Breillat’s views. In “Romance”, a young woman was pissed at her model boyfriend for not understanding her sexual… Continue
Added by Louise Quintal on April 29, 2009 at 1:24am —
This week's best food pos
t goes to Mike's Table.
Added by Joan Nova on April 26, 2009 at 9:05am —
Sweet Cream is the simplest custard-based ice cream. It is nothing more than cream, milk, eggs, sugar, and a pinch of salt. If you desire a richer custard flavor, substitute 6 egg yolks for the 3 whole eggs. If you are planning to serve it with a fruit pie or crisp, you might prefer the lighter version given here because it is delicious without calling too much attention to itself.
Sweet Cream Ice Cream
2 cups heavy cream, divided
1 cup whole milk
¾ cup… Continue
Added by Deborah Chud on April 20, 2009 at 12:30pm —
I came upon the ideal mix-in for coffee ice cream while half-watching a legalzoom.com commercial. The spot was intended to promote the site's legal products, but what caught my attention was the artisan toffee maker profiled in the ad. Out of curiosity, I ordered some of her toffee at www.elainestoffee.com and it was absolutely perfect: not too hard, not too soft, not too sweet. Heath bar, eat your heart out!
Grown-up Coffee Toffee Crunch Ice Cream
Follow the directions… Continue
Added by Deborah Chud on April 19, 2009 at 6:00pm —
Don't have 5 grand to jet off to California for Pebble Beach Food and Wine for 4 days of culinary bliss?
Neither do we!
We compiled a collection of videos
of the 2nd annual 2009 event to assist us in living vicariously and pretend that we are there.
Added by Heidi on April 18, 2009 at 7:05pm —
When I set out to make mocha ice cream, I came at it from two directions, chocolate and coffee, and ended up with two delicious but distinct results. I prefer the chocolate-y one because of its affinity for almonds. I have tested many chocolates for ice cream and my favorite by far is El Rey’s extra bittersweet Gran Saman, but any choice that is 70% cacao will be fine.
Regarding the almonds, if you have a source of extremely fresh roasted almonds (such as www.fastachi.com ), by all… Continue
Added by Deborah Chud on April 18, 2009 at 9:00am —
When I was growing up, pints of Howard Johnson’s coffee ice cream would appear in our freezer in advance of my parents’ dinner parties. Even as a child, I loved its intensity and silky sophistication, and I was seeking those qualities as I cooked my way through half a dozen published recipes. After experimenting with various beans and soaking times, I came up with a version that ended my quest.
You must start this ice cream one day ahead of serving (two days ahead if you wish), but… Continue
Added by Deborah Chud on April 17, 2009 at 6:00am —
I discovered pistachio paste by accident one day when I was looking for marzipan. It can be purchased online at http://tinyurl.com/dhdybc (Love'nBake). When you open the can, you will notice that the oil has risen to the top. Pour off the surface oil before proceeding with the recipe.
The ice cream custard can be made a day in advance. However, because the nuts absorb moisture and become soggy after 12 to 24 hours, for best results you should put it in the machine the day you are planning… Continue
Added by Deborah Chud on April 16, 2009 at 9:00pm —
Healthy Pizza? Check it out at FOODalogue
. Also a culinary primer to take your food 'to the next level'.
Added by Joan Nova on April 16, 2009 at 6:38am —
Pork Cutlet Supreme
1 tsp Paprika
½ tsp Onion Powder
½ tsp Cayenne Pepper
½ tsp Oregano
1 Tbsp Tony Chachere’s Creole Seasoning
1 Tbsp Parsley
1 tsp Thyme
2 Tbsp Olive Oil
6-8 Pork Cutlets (Pork loin sliced in 3/8” slices)
¼ Cup Veg oil
2 Pkgs Saffron Rice (5 oz pkgs)
1 Can Cream of Mushroom
¼ Cup Chopped Celery
2 Tbsp Olive Oil
1 Tbsp Butter (Not Margarine)
1 Can Rotel Tomatoes
1 Cup cubed Velveeta… Continue
Added by Robert Hebron on April 15, 2009 at 11:30am —
These are the absolute BEST cookie I have ever eaten, seriously try them!
Added by Cheryl on April 15, 2009 at 9:37am —
I finally, after years of trying was able to successfully make biscuits, HURRAY!
Added by Cheryl on April 10, 2009 at 8:42am —