Free Online Recipes

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.

2/3 c Tahini

1 tb Curry powder

2 tb Soy sauce

Put all ingredients in a small pot & simmer. Stir constantly. Cook for 5 or 6 minutes or till mixture thickens. Remove from heat, cover & let sit for a while. Store left overs in fridge. Makes 2 cups. Serve on mashed potatoes, biscuits, pasta or vegetables. “Vegetarian Times” October, 1991.

4 oz Onions, chopped

6 oz Red lentils

4 oz Carrots, sliced thinly

1 tb Madras curry powder

2 pt Boiling water

1 1/2 ts Salt

1/4 ts Paprika

2 sl Bread, made into crumbs

Cilantro, to garnish Heat oil in a large soup pot. Add the onions & saute them for about 10 minutes. Add the lentils & cook for 1 minute, stirring

constantly. Mix in the carrots & curry powder. Cook for 2 minutes. Add the boiling water, salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour, stirring occasionally. Add the breadcrumbs & continue to cook for another 5 to 7 minutes. Ladle into soup bowls & garnish with cilantro.

1 lg Onion, chopped

4 lg Leeks, washed & sliced

12 oz Potatoes, diced

1 pn Arame weed

1 ts Rosemary

1/2 ts Curry powder

1 3/4 pt Water

1 ea Garlic clove

Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder & water. Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes. Blend until smooth in a blender with the garlic clove & soy sauce. Reheat & serve.

1 c Sour Cream

1 ts Dry Mustard

2 ts Curry Powder

2 ts Garlic Powder

Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip.

SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes

1/2 ts Salt

1 c Chopped onion

1 tb Olive oil

1 Garlic clove — minced

1 tb Curry powder

1 ts Ground cumin

1 ts Chili powder

1 c Chopped canned tomatoes

2 tb Sugar

1/4 ts Ground saffron

1/4 c Vinegar

1/2 c Roasted peanuts — chopped

1 lb Frozen phyllo dough (24

Sheets) — defrosted 3/4 lb Unsalted butter –

Clarified 1 c Plain yogurt

Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any excess moisture. Set aside. In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes. Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mixture should become too dry. Add the peanuts and cool completely. Preheat the oven to 400 degrees. Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter. Layer five more sheets, drizzling a bit more butter atop each layer. Brush the top layer with butter. Place a quarter of the filling over the sheets, mounding more of it along one of the longer sides. Roll the sheets up jelly roll-style, starting at the edge with the mounded filling. Place seam-side down on a greased sheet pan and brush with more cla rified butter. Make three more strudels using the rest of the phyllo and the remaining filling and butter. On sheet pans, bake in the preheated oven until golden brown, about 25 to 30 minutes, moving the pans front to back and top to bottom

halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1-inch-thick slices and top with yogurt. Per hors d’oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium Andrew Schloss is a cookbook author whose “Dinner’s Ready,” written with Ken Bookman, was published earlier this year by William Morrow. The Washington Post 12/20/95

4 c Chicken stock

1 tb Butter

1 Bay leaf

1 c Onion, finely chopped

1 c Yogurt, plain

2 ts Garlic, minced

Chives, chopped 1 tb Curry powder

3 tb Flour

1 Large tomato, in cubes

1. Heat the butter in a saucepan and add the onion. Cook until wilted then

add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and

bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives.