The recipe seems to have about 5 or 6 pounds of ingredients with 2 jalapenos. I’m not sure if I should put in 1 jalapeno to prevent it being bland or not use them at all. It is a raw food recipe for Peroshkis (to Russians what pizza is to Italians).
If I shouldn’t use jalapenos is there a milder hot pepper or something else I should substitute?
No, it’s not the seeds that you have to take out. It’s the somewhat whitish ribs inside where the seeds touch the outer skin. Remove everything inside including the seeds, the stalk and its extension inside and the ribs or inner flaps to lessen the intensity. I don’t guarantee, however, you’ll get the hot completely out.
To make things simpler, simply use red or green sweet bell peppers. There are cultured jalapenos without the fire. Then there are also the altered jalapenos that sting just a little.
I have this thing at my school and I need an african dish. I need a yummy recipe, something that 11 and 12 year olds will enjoy. I need to know where it is from and what tribe eats it. Thanks!
This dish is kid friendly, easy and yummy. It’s also peanut free, since most schools have banned peanuts. It’s from Senegal, enjoyed by the "Wolof" peoples.
You can use canned black eyed peas, just rinse them and drain well.
AKARA (Senegalese fritters)
1 cup dried black-eyed peas
3 1/2 cups cold water
1/2 teaspoon salt
Oil for deep-frying
Optional spices:
1/8 teaspoon dried red pepper flakes
2 tablespoons minced onion
1/2 teaspoon ground ginger
In a large bowl, rinse the black-eyed peas (remove any that float) and drain. Add 3 1/2 cups of cold water, then cover and refrigerate at least 8 hours. Working in the bowl in the sink, have a child rub the peas between her hands in the water. As the skins float to the top, skim them off (this can take some time). Drain the skinned peas, then puree them in a blender, working in batches and adding only enough water to make a mixture the consistency of pancake batter. If it is too watery, the batter won’t hold together to form the fritters.
Obviously, if you are using canned black eyed peas, you cann just drain well and puree.
Pour the batter into a bowl and add salt and any optional spices. Heat 1 1/2 inches of oil to 360 degrees in a deep pan (an adult’s job). Carefully drop a teaspoonful of batter into the hot oil and continue until the pan is full of fritters but not overcrowded. Fry each for 4 to 5 minutes, turning the fritters over after 2 minutes. When the fritters are golden brown, remove them with a slotted spoon and drain them on paper towels. Serve with dipping sauce. Makes about 34.
Depending on the kids’ ages, they may enjoy eating these with just good old ketchup.
DIPPING SAUCE: (this is modern recipe)
1 teaspoon vegetable oil
1 medium onion, diced
1 garlic clove, minced
1 cup canned crushed tomatoes
Dash of Worcestershire sauce or brown cooking sauce
Salt to taste
Hot pepper sauce (optional)
Saute the onion and garlic with oil over medium heat until soft. Add tomatoes and Worcestershire sauce. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat and season with salt and pepper sauce.
I need a recipe of food with picture on it. Where can I get it?
Try the allrecipes.com site, they have lots of recipes and most come with a picture.
I would love to have something that my whole family would love! And we have a 2 year old son that is a really picky eater! I have at home chicken and Hamberger. Any ideas!!
Need name of recipe and what I need!!!
Thanks!
Homemade mac and cheese Try this recipe at Food Network’s web site:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18422,00.html
I need a recipe that calls for fresh meat. We live on a farm and one of the cats that roams around recently gave birth to a litter of kittens. We’ve tried getting rid of them, but no takers. Looking for a recipe that calls for approximately 3 pounds of meat.
A recipe for dog treats would also be acceptable.
I’m not sure I was real clear. I am looking for a DOG food recipe calling for KITTEN meat.
Thanks!
what kind of meat are you planning on using?
DOG FOOD
Boil three pounds of CHICKEN
Cook Four Cups of rice in the CHICKEN stock
Two cups of cooked green beans
Cut CHICKEN into one inch chunks, add to rice along with green beans, pour a little CHICKEN stock over the mixture.
THIS RECIPE CALLS FOR CHICKEN! (no cats allowed)
Fresh carrots are a great dog treat, as are roasted unsalted peanuts.
There are no recipes calling for KITTEN, because no one is sick enough to come up with one.
So why don’t you be the first?
I am making an international recipe box for a gift for someone and was curious if anyone had any native American dishes that I could use. Thanks!
I have a Recipe Book of just that.
Email me and I’ll see if I can copy to printer to email some of them.
What dishes would you like?
Examples are:
Squash Fluff:
1 1/2 C. Milk
2 eggs
2 C. Cooked Squash
1 T. Brown Sugar
salt, pepper.
Mash the squash, add milk, sugar,seasonings, and beaten egg yolks.
Beat the egg whites and fold them in.
Place in baking dish and dot with Marshmallows.
Then brown.
Sweet Corn Pudding:
10 - 12 ears corn
1 1/2 T. Sugar
1 Qt. Whole Milk
salt to taste
2 T. Flour
1 T. Butter
3 eggs
Grate corn and mix with milk. To make smoother, run through colander. Work flour and butter creamy, then beat in sugar and egg yolks. Add BEATEN whites. Put into corn and milk mix and salt to tasste. Bake. If you like it sweater add cream n sugar.
Ramps:
Ramps grow wild in the mountains and are of the lily family. Fry them with eggs, bacon or ham.
Creases:
Pick plant when it is tender, wash boil, then fry in grease.
Watercress:
Gather, wash thoroughly, eat raw with salt or wilt with hot grease and a little sweetened vinegar.
This is Indian Salad-a water leaf of Eastern U>S> - divided leaves- flowers are white or violet.
Succotash:
1 pint precooked green beans
1 Pt. Precooked kernel corn
1 Pt. of tomatoes
Cook all together with a little minced onion,salt,pepper.
Ground Hog:
Clean a nice fat groundhob and par-boil till tener. Remove & sprinkle with alt, pepper, and red pepper. Bake before fire or in oven.
Frogs: Catch frogs EARLY-scald-parboil. Then Cook like other meats. We like ours rolled in egg and then flour and then fried.
Quail on Toast; Rabbit, Venison, Squirrel,Turkey, etc
Fruits, soups, Cakes, Desserts
Sausage Cake:
1 Pint black coffee
1 lb. fresh mild sausage
1 C. English Walnuts
1 t. Sinnamon, all-spice, cloves and nutmeg.
Enough flour to thicken.
1 T. soda
1 Box Raisins
1 Box brown sugar.
Put sausage in pan to simmer until grease seeps out. Drain and add all the other ingredietns.
Bake 1 1/2 hrs at 250 degrees.
We have to make a Bolivian food dish or drink, ect. I need an idea on a SIMPLE recipe for something Bolivian. Nothing with exotic ingredients please! Something simple, quick, and easy to make.
THANKS
Aji De Carne (Bolivian Peppery Pork With Banana) Recipe
Ingredients:
1 teaspoon Olive oil — light
1 cup sweet onions — chopped
3 green onions — chopped, to taste
1 sweet onion — chopped
1 tablespoon minced garlic
8 ounces boneless pork top loin — cut in 1/2" cubes
1 1/2 cup chopped tomato
1/4 teaspoon Saffron
1/4 teaspoon salt — optional
1/4 teaspoon black pepper — freshly ground
1 tablespoon aji chile powder — or substitute Chimayo
1 small Chili pepper — optional
ground cloves — scant measure
1/8 teaspoon ground Cinnamon
3/4 cup lowfat chicken broth
annatto seeds, ground — optional
4 small russet potatoes — scrubbed and cut
2 green bananas — peeled and in 2" pieces
1/4 cup seltzer water, MIXED WITH
4 tablespoons nonfat dry milk powder
1/2 teaspoon coconut extract
1 tablespoon Molasses
1 tablespoon lowfat peanut butter
4 tortillas — warmed
2 cups mixed salad greens — with shredded red cabbagei De
Directions:
Heat the oil in a Dutch oven casserole and saute the onions until almost soft. Add the garlic and cook until onions are soft. Add. Add the pork, a few pieces at a time, and brown (char a little).
Add the tomatoes, saffron, salt (if needed), black pepper, chile, cinnamon, cloves, and broth and optional annatto. Bring to a boil, reduce the heat, cover and simmer for 40 to 50 mins.
Add the potatoes and continue to cook until the potatoes are done, about 30 minutes. Add the bananas *before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so that the liquids pool. Pour the sauce ingredients gently combine; simmer until heated through, taking care that the "cream" does not boil.
Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice.
(*-*)
For instance, there is Chili recipe which is very famous and sell in the Pasar back in my home town in Sabah. I was thinking to commercialise it, but I can someone tell me how to start? for example like how can know the expiry date of my product?
Ah Soon, first of all i will befriend the pasar hawker & after that buy the copyright of the chili recipe. With a sum of money given to the hawker he will have to tell you everything about the chill including the expiry date.
As for commercialising the chill you just have to go to a packaging factory to suit your need.
Does anyone have a really good recipe handed down like from generation to generation that is sooo good. Also if you know how to make green rice. Or enchiladas…really good. Any great seasoning ideas for both. Thanks oh and please don’t send me to sites where I can find them myself..I want them from people who actually have tried their own recipes.
Spanish Rice
A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.
Makes 4 servings
Ingredients:
2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped
Preparation:
In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.
Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.
Do not stir, do not look under the lid, do not worry !!
Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.
Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.
Now… If you didn’t cheat and if you didn’t worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat…Well, Shame on you !!!
For some reason I have not been able to access Food Networks web page. I want that dang brownie recipe! lol Can you post it for me?
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Copyright 2007 Television Food Network, G.P. All rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: about 12 (2-inch) squares