Text 15766, 123 rader
Skriven 2011-09-16 12:10:54 av bill swisher (1:3634/12)
  Kommentar till text 15733 av DAVE SACERDOTE (1:123/140)
Ärende: Brr!
============
DAVE SACERDOTE -> ALL wrote:
 DS> Wow, it's gonna get down to like 40F tonight - quite a difference from
 DS> last night, when it was in the mid 60s.

It's 8am and the temperature is 46F and cloudy.  My five day forcast is
consistent.  45F at night, 56F during the day, dribble.

Almost all the trees have a disease.  They've turned yellow and the leaves are
falling off.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Desi Style Chilly Chicken
 Categories: Indian, Chicken
      Yield: 1 Servings

      2 lb Boneless, skinless chicken
           Marinade:
      1    Egg (beat it well!)
      1 ts Red chilly powder
      1 ts Ground black pepper
      1 ts Salt
      1 ts Ginger/Garlic stirfry paste
      1 ts Soy Sauce
           Making the gravy:
      2    Onions
      1    Bell Pepper
      4    Green chillies
           Masalas:
      1 ts Red chilly powder
      1 ts Coriander powder
      1 ts Ginger/garlic stirfry mix
    1/2 ts Garam masala
           Oil:
      3 tb Oil
           Mustard seeds
           Jeera
           Cinnamon sticks

  Here is a recipe I came up with, which is a slight modification of a
  chinese chilly chicken recipe which I found on the web. I thought
  that the original recipe was a bit too bland and didnt pack the punch
  which we desis love .

  Step I Preparing the Marinate

  Take ~2 lbs boneless, skinless chicken (Wash the chicken with warm
  water to soften it) Cut it into fairly small pieces, ~ 1 inch X 1
  inch X 0.25 inches     Mix up the thick marinate: Put the cut chicken
  into the marinate; mix thoroughly until all the pieces are coated
  with a uniform, consistent thin film of marinate. Cover the vessel
  and keep it aside.     Step II Making the gravy

  Chop the following vegetables very fine: Onions(not too large, not too
  small) Bell Pepper(capsicum) Green chillies(depending on how hot you
  want it to be)         Mix the following masalas with a lille water to form
  a paste: (please note that the quantities you add depend on personal
  preference) Red chilly powder Coriander powder ginger/garlic stir-fry
  mix garam masala       Heat up the oil(3-4 Tb.sp) Put in some: mustard
  seeds jeera Cinnamon sticks. After the seeds start popping, add the
  onions Fry the onions until they become opaque and start turning
  golden brown Add the green chillies and stir for 2-3 minutes Add the
  masala paste and salt(1 t.sp), mix and fry for ~5-6 mins Add the bell
  peppers, and deep fry until the bell peppers become translusent and
  start to dissolve

  Add 3 t.sps of soy sauce, mix everything well, cover the vessel, turn
  the heat setting down to low and leave it(check on it once in a while
  to make sure it doesnt get burnt)      Step III Frying the chicken

  By this time, the chicken should be well marinated. Heat up quite a
  bit of oil in a seperate frying pan Deep fry all the chicken pieces
  carefully untill they are fully cooked. Turn them over once in a
  while so that both surfaces become lightly brown. You might have to
  fry it in batches- take each batch aside and keep it aside on a
  plate. After all the chickn has been deep-fried, add it all into the
  gravy, mix well and cook in low heat for 15 mins.

  It should be ready to serve, but check and make sure the salt and
  spice levels are OK.

  ~Balky (The Debo-Nair) Balakrishnan G. Nair
  balakris@hp-157.cae.wisc.edu (Balakrishnan G Nair) soc.culture.indian

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Stephanie's Chilly Day Chili
 Categories: Soups/stews, Chili
      Yield: 8 Servings

      2 md Onions, chopped
      1 md Green pepper, chopped
      2 tb Vegetable oil
      2 lb Ground beef
      1 cn 16 oz tomatoes
      1 cn 15 oz tomato sauce
    1/2 c  Ketchup
      2 tb Chili powder
    1/4 ts Pepper
      2 cn 15.5 oz ea kidney beans

  1. Saute the onions and peppers in oil. Add ground beef. Cook until
  lightly browned, stirring occasionally. Drain fat and set aside.

  2. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup,
  chili powder, salt and pepper to meat mixture. Simmer, uncovered, for
  30 minutes. Stir in kidney beans, and simmer 15 minutes longer.

  Serve with hot cornbread and honey butter.

  Source: Stephanie Needham, Cyberealm BBS, Watertown, NY 1992 Typed
  for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098

MMMMM

-- 
Horse sense is the thing a horse has which keeps it from betting on
people.
                -- W. C. Fields

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