Monday, March 23, 2009
This recipe for Tandoori Chicken and Garam Masala was sent to me from a fellow Squidoo member. If you would like to join Squidoo Click here! To read any of my lenses see me as sandyspider on Squidoo.
This has been sent as one image, which I broke down to several. I tried converting it to a text manager, but about 75% of the words it didn't recognize. I didn't feel like retyping it. If it isn't readable, send me a message and I will type it out. (It might have been faster to just retype it.)A variation of this recipe can be found on GRILLED TANDOORI CHICKEN WITH GARAM MASALA Recipe
A little taste of Indian style cooking. I haven't tried it yet. Thought it sounded good. For those who try the recipe, send me a message to email@example.com or post a comment.
Please note that store-bought Garam Masala is horrible when compared with this mixture which you make yourself. This is vastly superior. And on the rare occasions when I go to the trouble of making this, I usually add more Garam Masala than the recipe calls for.
Also, as mentioned I leave out the food coloring, and where the recipe calls for using the whole cut up chicken, I use boned chicken breasts....which require less cooking time.
It's good stuff! Good luck with it!
Tom Swisstoons on Squidoo
Tuesday, March 10, 2009
This video goes with the Recipe for Homemade Chicken Noodle soup that I created and located on this blog for March 23, 2008. This video is on YouTube. A rating and comment will be much appreciated. You can also read more about on my lens Homemade Chicken Noodle Soup Again comments are welcome.
If you like the "Snow Flake" shirt, check it out on My gallery at Zazzle
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Wednesday, March 4, 2009
For recipe go to Make Crockpot Chicken Tacos Then read my review.
I just made this recipe. But since there were 2 of us, I cut back on the recipe from 6 to 3 chicken breast. Then kept everything else the same as shown on the recipe. If I had used the 6 chicken breast, I would of doubled all the other ingredients. The recipe seem to have lacked the way it was. The chicken and salsa does not produce enough liquid to keep from burning in the bottom of the crockpot, even on low. Water had to be added and it had to be checked and moved around several times during cooking. It is not a recipe to leave for the day. It burns easy and I would not recommend cooking it on high.
In the end, this recipe turned out good.
Sunday, March 1, 2009
This recipe came from my Tagfoot friend’s blog Sandys5324’s Blog I was given permission to share it on mine. If you have a recipe you would like to share on this blog send it to me at firstname.lastname@example.org Include an image if you have one and a link to your blog or website. Don’t forget to join my fan club. I will join yours as well. You can join any of my blogs from here as well. If you would like to contribute to any of them just send an email. All comments are welcome.
Sandy found this recipe from a local news station.
1 1/2 cups port wine
2 tablespoons olive or grapeseed oil
1 1/2 cups chicken broth
1 1/2 lbs pork tenderloin, trimmed
1/2 cup canned tart, pitted cherries in water
1/2 cup flour
2 tablespoons cherry or raspberry preserves
sea salt & pepper
2 teaspoons Bavarian mustard or Dijon
Fresh chopped parsley
4 tablespoons butter melted
In medium bowl combine wine, broth, cherries, mustard and preserves and set aside. Heat oven to 350 degrees. Set oven safe tray large enough for all meat to side.
Cut pork into thin 1/2 to 1″ thick slices - narrow width not long lengths. Dip the pork slices in butter then coat with flour. Heat oil in large frying skillet to med/med high. Low enough to allow the meat to cook, yet high enough to brown and sear it. Cook for 4 minutes on each side.
Add oil to pan as needed and as meat finishes cooking place on tray in oven to keep warm. (I had to cook 2 large roasts so this took a little while) Add salt and pepper to taste either in flour or as meat cooks.
When all meat is cooked and in the oven add wine mix to skillet, scraping to loosen browned bits into sauce. Increase heat to high and bring to boil. Cook until sauce reduces about 2-3 minutes.
I cooked about 5-7 minutes and it seemed too thin so I carefully added 1 tablespoon flour to boiling wine mix, stirring well to be sure it doesn’t clump. When sufficiently reduced to your desired consistency (not thick though) serve individually over meat.