Free Online Recipes

2 ts Curry powder

2 tb Sherry (optional)

8 oz Cheddar cheese; shredded

4 Scallions; thinly sliced

9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8-inch circle. Use a spatula to form a tart shape, building up sides while indenting the top surface area to form a “well.” Place chutney in blender and puree to uniform mixture. Pour in “well” area of cheese tart. Chill until firm. To serve, garnish top with remaining onion. Accompany with orackers. Nutritional analysis per serving with crackers: 121 calories, 9 grams fat, 4 grams carbohydrates. 31 milligrams cholesterol. 196 milligrams sodium, 69 percent of calories from fat. ** Fort Worth Star Telegram — Food section — 29 November 1995 **

2/3 c Water

2/3 c Dry cider

3 Sprigs fresh thyme

1 Garlic clove, crushed

2 T Butter

3 Shallots, finely chopped

1 Stalk celery, finely chopped

1 T Curry Powder

1 T All-purpose flour

1/4 c Half-and-half

1/4 c Mayonnaise

Fresh dill sprigs (opt) Hot crusty bread Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates.

Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.

2 ts Curry powder

1 ts Lemon juice

1/2 ts Honey

1/4 ts Black pepper

1/8 ts Hot pepper sauce

GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps.

1/2 c Water

1/3 c Organic safflower oil

1 pn Salt

3 c Whole wheat flour

————-FILLING————-

1 tb Sesame oil

1 bn Green onion; finely chopped

3 md Carrots; diced

1 lb Fresh spinach

– washed, dried & chopped 1 pn Salt

1/4 ts Curry powder

1 tb Tamari

1/4 c Water

1 tb Kudzu (Japanese arrowroot)

Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8″ thick. Using a saucer or a small plate as a guide cut the dough into 4″ circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold. Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

2 ea Garlic cloves, minced

1 md Carrot, grated

1/4 c Raw barley

1 ea Bay leaf

2 1/2 c Stock

4 c Cooked chick peas

3/4 lb Spinach, steamed & chopped

1 sm Zucchini, diced

1 1/2 ts Favourite curry powder

1/4 ts Thyme

1/4 ts Cumin

Salt & pepper 2 c Stock

2 tb Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.

Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.

1/2 lb Uncooked medium shrimp;

2 1/2 ts Curry powder

1/4 c Mango chutney

1 ts Soy sauce

1/4 c Mayonnaise

1 tb Mayonnaise

-peeled, deveined 1 Medium onion; chopped

1 Small yellow or red bell

-pepper, chopped 1 Small tomato; seeded, choppe

1 French bread baguette; slice

Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d’oeuvres are served with cocktails.

1/4 c Coconut

1/4 c Finely chopped unsalted

-peanuts 2 tb Chopped chutney

1 ts Curry powder

1/2 ts Grated gingerroot or 1/4 tsp

-ground ginger 4 oz Can tiny shrimp, drained

6 Sheets frozen phyllo dough

-(16 x 12 inches), thawed 1/2 c Margarine or butter, melted

Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of

each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92

1 1/2 lb Ground beef

1 c Dry bread crumbs

1/2 c Almonds, (chopped fine)

2 Eggs

16 oz Can water chestnuts drained

-and chopped fine 1 tb Soy sauce

2 Cloves garlic minced

Cornstarch

——SAUCE—————-

3/4 c Sugar

1/4 c Soy sauce

1/2 c White wine vinegar

2 tb Cornstarch

1/2 ts Ginger

1/2 c Water

14 oz Can pineapple chunks

-drained (reserve liquid) 2 ts Curry powder

Meatballs: Mix all ingredients, except the cornstarch. Form into 1″ diameter balls. Roll in cornstarch and refrigerate for several hours. When ready to use fry in oil until well done. Sauce: Dissolve cornstarch in water. Mix all ingredients, except pineapple, in a sauce pan. Add pineapple juice to taste. Bring to a boil, stirring constantly, for 2 - 3 minutes. Add pineapple chunks and pour over cooked meatballs. Serve hot in a chafing dish with toothpicks. Sharon Bailly

1 md Onion, chopped

2 Cloves garlic, minced or put

-through press 2 ts Curry powder

1/4 ts Turmeric

1/4 ts Chili powder

1/2 ts Cumin seeds

1 c Dried lentils, washed and

-picked over 2 To 2 1/2 cups water

1 ts Sea salt

2 Eggs

1/4 c Milk

1/4 ts Ground ginger

From “Gourmet Vegetarian Feasts” by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and

add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and

simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400F.

4. Puree lentils in blender or food processor with remaining ingredients.

Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings. Posted by Mimi Taylor.

1/3 c Yogurt

1/4 c Coconut

1/4 c Peanuts, chopped

2 tb Chutney

1 ts Curry powder

1/4 ts Ginger

4 1/2 oz Shrimp

———————————-BUNDLES———————————-

6 Phyllo dough sheets

1/2 c Butter

In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp. Preheat oven to 375. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4″ squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.

To freeze: prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking. Nutrition information per bundle: 76 cal, 2 g protein, 6 g carbohydrate, 5 g fat, 8 mg cholesterol, 91 mg sodium, 34 mg potassium, 0 g dietary fiber.