2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.
2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.
Yields: 24 bars
2 c graham cracker crumbs
1/2 c sweet ground chocolate and cocoa
1/2 c butter, melted
2 TBS sugar
16 oz. cream cheese
1 c sugar
1/2 c creamy peanut butter
3 TBS flour
1/2 c milk
1 tsp vanilla extract
1/2 bar (2 oz.) milk chocolate baking bar, broken into 1″ pieces
1/2 tsp vegetable shortening
1. Preheat oven to 350 degrees F.
1. Combine the graham cracker crumbs, ground chocolate, butter, and sugar in a large mixing bowl until well blended.
2. Press the mixture onto the bottom of an ungreased 9″ x 13″ baking pan.
3. Bake 8 minutes, and then transfer to a wire rack and let cool.
1. In large bowl, beat the cream cheese, sugar, peanut butter, and flour until well blended.
2. Add the eggs, one at a time, mixture well after each addition.
3. Blend in the milk and the vanilla extract.
4. Pour the topping into the crust and bake 40 minutes.
5. Let cool completely in pan on wire rack.
6. Melt the chocolate pieces and vegetable shortening in a double boiler over hot, but not boiling, water.
7. Stir occasionally until smooth.
8. Spread the melted chocolate evenly over the cooled bars.
9. Chill approximately 10 minutes, just until the chocolate layer is partially set.
10. Score the chocolate layer with a sharp knife, forming squares, and return the pan to the refrigerator.
11. Chill 30 minutes, or until firm. Ct through the bars and serve. Store tightly covered in the refrigerator.
(Yield: 24 pieces)
1 c pecan halves
1 c sugar
1 c dark corn syrup
1 c butter
1 c heavy whipping cream
1 1/2 bars (6 oz.) milk chocolate baking bars, melted
1. Line a baking sheet with waxed paper.
2. Cut the pecans in half lengthwise and arrange to form small circles (about 1 1/2″ in diameter).
3. Cook the sugar, dark corn syrup, butter and 1/2 c of cream in a saucepan.
4. Stir occasionally over low heat, until the sugar has dissolved.
5. Increase heat to medium and stir continuously until the temperature reaches 240 degrees F.
6. Remove the pan from heat and stir in the remaining cream.
7. Heat again and stir continuously until the temperature reaches 245 degrees F.
8. Pour the caramel mixture into a 9″ pan lined with foil and let it cool approximately 2 minutes.
9. Spoon caramel mixture over each pecan circle.
10. Melt chocolate according to melting instructions.
11. Spread melted chocolate over each cluster.
12. Chill 10 minutes, then let stand at room temperature until the chocolate is firm.
13. Store tightly covered at room temperature.
Yield: 30 truffles
2 bars (8 oz.) milk chocolate baking bars, chopped
1/3 c + 2 TBS heavy whipping cream
1/2 TBS unsalted butter, chopped into small pieces
1/3 c unsweetened cocoa or 3/4 c finely chopped almonds or pecans
1. Bring the cream to a simmer in a small saucepan.
2. Add butter and stir until melted.
3. Add chocolate to saucepan.
4. Stir until completely melted and smooth.
5. Remove from heat and pour the chocolate mixture into a shallow bowl.
6. Cool, cover, and refrigerate until firm, at least two hours.
7. Roll mixture into 1″ balls. Roll each ball in coating.
2 1/4 potatoes, peeled and cubed
1 1/2 oz. cream cheese
1/4 c sour cream
1/2 tsp chopped onion
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp butter
1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, diced onions, salt, pepper, and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
1 TBS butter
3/2 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 c dried cranberries
2 TBS toasted sesame seeds
1 TBS poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c apple cider vinegar
1/2 c vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, apple cider vinegar, and vegetable oil. Toss with spinach just before serving.
1 lb unpeeled red potatoes, quartered
2 1/2 oz. butter, room temperature
1 oz. romano cheese, grated
1 TBS chopped garlic
1/2 tsp salt
1/2 tsp dried oregano
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt, and oregano. Mash with a potato masher or with an electric mixer.