Butter Chicken (Murgh Makhani) - Restaurant Recipes

For the chicken marinade:

28 ounce (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 Tablespoons minced garlic
1 Tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:

Directions: 
2 Tablespoons olive oil
2 Tablespoons ghee (or 1 Tablespoon butter + 1 Tablespoon oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 Tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice fresh homemade Naan bread.
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it 

Baklava - Restaurant Recipes

Line the pan with parchment paper or foil. Layer with phyllo dough and butter the phyllo dough. 

In a bowl, mix together:

1 cup chopped nuts 

¼ cup honey

½ Tablespoon cinnamon 

2 F brown sugar 

1 Tablespoon butter, melted 

Layer the nut mixture on top of phyllo sheets and roll from the long edge of the phyllo sheets.Bake at 375 for 20 minutes, or until golden brown.

German Chocolate Angel Pie I - Eggs & Peeps

2 egg whites 

⅛ teaspoon salt 

⅛ teaspoon cream of tartar 

½ cup white sugar 

½ teaspoon vanilla extract 

½ cup chopped pecans 

1 (4 ounce) bar German sweet chocolate

3 Tablespoons water 

1 teaspoon vanilla extract

1 cup heavy whipping cream

Preheat oven to 300 F and grease 8” pie pan. Beat the egg whites, salt and cream of tartar until foamy. Gradually beat in sugar and ½ teaspoon vanilla, Beat on high speed until stiff and glossy. Fold in chopped pecans. Spoon into pie tin, forming slight nest. 

Bake in 300 F oven for 50-55 minutes, let cool completely. While crust is baking, melt the German chocolate with the water. Let cool until thickened. Mix in teaspoon vanilla. Whip the whipping cream and fold into chocolate mixture. Pile into cooled pie shell and chill. 

https://www.allrecipes.com/recipe/12396/german-chocolate-angel-pie-i/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

Breakfast Burrito - Eggs & Peeps

1 egg 

1 Tablespoon water

2-3 sausage links, cooked and crumbled 

1 tortilla 

Basil and pepper to taste 

Garnish with shredded cheese, salsa and sour cream

Crack egg into saucepan with water and scramble egg. Add cooked and crumbled sausage to mix. Add basil and pepper to taste to egg/sausage mixture. Warm tortilla in microwave, if desired. Place mixture in middle of tortilla. Add shredded cheese, salsa and sour cream, if desired. Toppings may also include avocado or sliced peppers and onion. Wrap tortilla up and enjoy!

New Orleans Cajun Salad Chutney - Salads in a Jar

1 clove garlic

2 teaspoons salt

1 cup olive oil 

½ cup red wine vinegar 

2 Tablespoons lemon juice 

1 teaspoon Worcestershire sauce 

1 Tablespoon hot sauce 

½ cup capers 

½ cup dill pickles, minced

½ cup pimento, minced 

½ cup black olives, minced 

½ cup fresh parsley, chopped

1 hard boiled egg, minced 

Grind salt into garlic clove. Add remaining ingredients and mix thoroughly. If putting in a jar, fill the jar ⅓ full of chutney and fill the jar with the remaining ⅔ with lettuce. When ready to eat, pour jar contents into a bowl and enjoy.  Store remaining chutney in an airtight container for 3-5 days.

Poppy Seed Roll - Grandma's Recipes

Filling:

1 ½ cups evaporated milk

2 cups sugar

1 stick margarine or butter

1-pound ground poppy seed

1 tsp. vanilla

½ to 1 cup raisins

Dough:

4 ½ cups flour plus more as needed

1 tsp. salt

1/3 cup sugar

1 stick margarine or butter

2 TBSP quick acting yeast

1/3 cup evaporated milk plus extra to brush the rolls before baking

3 egg yolks

¾ cup hot (not boiling) water

Frosting:

1 cup confectioners’ sugar

½ TBSP softened butter

½ TBSP milk

¼ tsp. vanilla

Make the filling:  Pour milk into a large saucepan.  Add sugar and margarine, then bring to a boil.  Turn off heat and add poppy seeds and raisins. Stir.  Cool in the refrigerator for 4 hours. Add vanilla.

Prepare the dough:  Combine the flour, salt, and sugar, place in an electric mixer along with softened margarine and yeast and mix thoroughly until crumbly.  In a separate bowl combine evaporated milk, egg yolks and hot water; pour in mixing bowl with flour mixture and mix well. If too sticky add more flour.  Let the dough rise. Divide dough into 4 equal parts. Shape into balls or cylinders and place on greased baking pan; cover loosely with plastic wrap or a damp towel and allow to rise in a warm place for about 20 minutes.  Gently warm the poppy seed mixture. Divide the filling mixture into 4 equal parts. Warm one fourth of the filling in a microwave before spreading. Keep other dough covered while rolling out dough on a lightly floured surface, forming dough into a thin rectangle about 10” x 17”.  Spread dough with the warmed filling. Starting at one of the long edges, roll up pastry to form a log, then tuck ends under. Place on greased baking sheet. Cover loosely and allow to rise 15 minutes. Repeat with remaining dough. Bake the dough: Preheat the oven to 350. Brush the tops of each roll with some of the extra evaporated milk.  Bake in preheated oven about 30 minutes until golden brown. Let cool completely.

Frost the rolls:  Divide the icing between the rolls spreading smooth to coat.

Serve that day or refrigerate to set icing the cover loosely with plastic wrap and refrigerate overnight. They freeze well. Makes 4 rolls.

German Potato Pancakes - Grandma's Recipes

2 ¼ cups peeled potatoes, coarsely shredded

½ cup green onions, sliced 

⅓ cup flour 

1 egg 

½ teaspoon salt 

Pinch of pepper 

Combine all ingredients. Heat 2 Tablespoons oil in a skillet. Pour batter (¼ cup at a time) into the oil. Spread to flatten. Fry on one side then flip to fry on the opposite side. 

Variations:

Add less onion and substitute chopped apple. 

recipesfeed.net/german-potato-pancakes/ 

German Kaffee Kuchen - Grandma's Recipes

 ¾ cup granulated sugar 

1 cup brown sugar 

2 ½ cups flour 

½ teaspoon salt 

1 teaspoon nutmeg

¾ cup salad oil 

1 teaspoon cinnamon 

½ cup chopped nuts 

1 egg 

1 cup sour milk 

1 teaspoon baking soda, dissolved in a little water 

1 teaspoon baking powder 

Preheat oven to 350 F. Mix sugars, flour, salt, nutmeg and oil. Take out ¾ cup of this mixture and add cinnamon and nuts. To the remaining mixture, add egg, sour milk, baking soda and baking powder. Mix well. Pour in greased 9 x 13 inch pan. Sprinkle crumb mixture on top and bake 40-50 minutes.

Veggie Lo Mein - Recipes in a Pinch

3 Tablespoons soy sauce 

1 Tablespoon hoisin sauce 

2 teaspoons of sesame oil 

8 ounces lo mein noodles 

2 eggs 

Salt and pepper to taste

1 Tablespoon vegetable oil 

2 packages (12 ounces each) frozen stir-fry vegetables

Sesame seeds

Combine soy sauce, hoisin sauce and sesame oil in a small bowl and set aside. 

In large saucepan, cook lo mein noodles according to package directions. Drain and  return to pan. In a small bowl, beat eggs and season with salt and pepper. Heat vegetable oil in large skillet over medium high. When it shimmers, add eggs and cook, scrambling frequently, until just barely set. Return eggs to clean bowl. 

Wipe skillet and return to heat. Add frozen vegetables and cook, stirring occasionally until hot; 4-6 minutes. Combine with noodles, eggs and sauce, toss to coat. Sprinkle with sesame seeds and serve immediately. Refrigerate leftovers.

Tip: Serve with frozen spring rolls for a fun take out vibe!

Shrimp Dumplings - Asian fare

Shrimp Dumplings 

1 egg white, lightly whipped 

¾ lb raw shrimp, finely chopped 

1 ½ scallion, finely chopped 

1 ½ Tablespoon cornstarch

1 Tablespoon rice wine or rice vinegar

½ teaspoon sesame oil 

½ teaspoon sweet chili sauce 

½ teaspoon Szechuan sauce

Dumpling wraps 

Add all ingredients to lightly whipped egg white stirring for about 1 minute. Should be slightly thick. Refrigerate at least 1 hour. Place ½ teaspoon in middle of dumpling and wet edges of dumplings to seal. Boil the dumplings in water in batches of 3 to 5. Will flip rapidly when done.

Pineapple Purses Sweet Rangoons - Asian fare

1 (8 ounce package) cream cheese, at room temperature 

1 (15 ounce) can crushed pineapple, drained 

1 cup shredded coconut flakes 

1 teaspoon sweet chili sauce 

½ cup sugar 

1 teaspoon vanilla extract 

1 egg 

Wonton wraps 

Mix cream cheese, egg, vanilla, sugar and chili sauce together. Add pineapple and coconut flakes. Put approximately 1 teaspoon in middle of wontons and seal with water. Fry in hot, clean oil and serve.

These are absolutely delicious and I kept eating more of them after the meal was done. The combination of fruit and cream cheese is the perfect summer dessert.

Honey Turmeric Chicken Malaysia - Asian fare

8 chicken thighs, skin on, either de-boned or with bone in

4 cloves minced garlic

¼ cup raw honey

2 Tablespoons soy sauce (or fish sauce)

1 ½ teaspoons ground turmeric

1/8 teaspoon cayenne pepper

Salt to taste

2 Tablespoons oil

Mix all ingredients except the oil and marinate the chicken thighs. Overnight is best, but can be done in one hour-cover and refrigerated.

Heat a heavy skillet on medium and add the oil. Cook the chicken on both sides until golden brown. They should be crispy on the bottom and glazed and browned on the skin side and well done. Serve with steamed jasmine rice or riced cauliflower.

German Egg Rolls - Asian fare

1 lb Goetta

1 (8 ounce) package cream cheese 

2 cups sauerkraut, drained 

1 ½ scallion, finely chopped 

Egg roll wraps 

(Pictured to the right)

Cook and crumble Goetta, drain off grease. Saute scallions then add cream cheese to soften. Add sauerkraut and Goetta and mix (can add 1 cup Swiss cheese if desired). Put ½ cup of mix on each roll wrap and seal with water. Fry in oil. 

Crab Fried Rice - Asian fare

1 ⅔ cups raw jasmine rice or 4 ½ cups leftover cooked rice 

¼ cup peanut or vegetable oil 

1 large onion, sliced 

2 scallions, cut into 1 inch lengths, plus thinly sliced scallion greens for garnish 

6 cloves garlic, minced 

3 eggs, lightly beaten 

¼ cup soy sauce 

1 large beefsteak tomato, seeded and cut into wedges

1 (8 ounce) container lump crabmeat (1 ½ cups), drained 

Kosher salt and ground white pepper

Chili oil, for drizzling

Fresh cilantro for garnish 

Cook the rice 2 minutes less than the package directions so it is al dente. Spread the rice on a baking sheet to cool quickly and prevent it from overcooking and getting mushy. (If you’re using cold leftover rice, put it in a bowl or on a rimmed baking sheet and break it up so it’s not in huge clumps.)

In a large wok or very large saute pan, heat the oil over medium-high heat until shimmering but not smoking. Add the onion and cook until just soft, 3 to 4 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot. Add the tomato and crab and cook until warmed through or 1 to 2 minutes. Season to taste with salt and white pepper. Drizzle with chili oil to taste and garnish with scallion greens and cilantro. 

CHEF TIPS:

• SEEDING A TOMATO: Cut the tomatoes into quarters and scoop out the juicy insides with your fingers. 

Chicken & Veggie Spring Rolls - Asian fare

2 chicken breasts, sliced into thin strips 

1 ½ scallions, finely chopped 

Sesame oil 

1 package coleslaw vegetables 

½ teaspoon minced garlic 

½ teaspoon minced ginger 

1 Tablespoon sweet chili sauce 

1 Tablespoon Szechuan sauce 

Spring roll wraps 

(Pictured to the left)

Using sesame oil, fry the chicken and scallions. Once nearly done, add all other ingredients except spring roll wraps. Cook until starting to soften. Place by tablespoonful into middle of spring roll wrap. Seal with water. Fry on high heat.

Kung Pao Shrimp - Asian fare

Can substitute plain rice vinegar for black rice vinegar (available in Asian markets), but I prefer the latter for its fruity, salty complexity. If you prefer, roasted unsalted cashews over peanuts, substitute an equal amount. Do not eat the whole chiles in the finished dish. 

1 lb extra-large shrimp (21 to 25 count, peeled and deveined 

1 Tablespoon dry sherry or rice wine 

2 teaspoons soy sauce 

3 medium garlic cloves, pressed through garlic press or minced (about 1 Tablespoon)

1 piece (½ inch) fresh ginger, peeled and minced (about 2 teaspoons)

3 Tablespoons peanut for vegetable oil

½ cup roasted unsalted peanuts

6 small whole dried red chiles (about 1 ¾ to 2 inches long each), 3 chiles roughly crumbled or 1 teaspoon dried red pepper flakes

¾ cup canned low-sodium chicken broth 

2 teaspoons black rice vinegar or plain rice vinegar 

2 teaspoons Asian sesame oil

1 Tablespoon oyster-flavored sauce 

1 Tablespoon hoisin sauce 

1 ½ teaspoons cornstarch

1 medium red bell pepper, cut into ½ inch dice 

3 medium scallions, sliced thin

Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 Tablespoon  oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in a small bowl or measuring cup; set aside. 

Heat 1 Tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds. Add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly; 30-40 seconds longer. Transfer shrimp, peanuts and chiles to bowl and set aside. Return skillet to burner and reheat briefly; 15-30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper. Cook, stirring occasionally, until slightly softened; about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant; 10-15 seconds; stir into peppers until combined. 

Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up brown bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.