"It IS all about the TASTE"
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  • Slow Cooker Italian Spaghetti Sauce

    Real Italian Sauce. As prepared by Real Italians.

    This is NOT a quick recipe, but well worth the wait
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  • Burka

    In a favorite set of Novels, the heros always seem to be eating a mutton based fiery curry …
    Here is my attempt at creating / recreating said dish…


    • 1/3 c dried onion
    • 1/4 c warm water
    • 3 T vegetable oil
    • 2 T ground coriander
    • 1 1/2 t ground cumin
    • 1 T ground cardamom
    • 1 t ground ginger
    • 1 t turmeric
    • 1/2 t garlic powder
    • 1/4 t pepper
    • 1/8 t ground red pepper
    • 2 lb 1″ cubes lamb stew meat
    • 2 c beef stock
    • 1 x salt
    • 1/4 c plain yogurt
    • 1 t fresh lemon juice
    • 1 x freshly cooked rice


    • Soak onion in water until soft about 5 minutes.
    • Heat oil in large skillet over medium high heat.
    • Add onion and saute until golden about 4 minutes.
    • Reduce heat to low add spices and stir 1 minute.
    • Add lamb to skillet.
    • Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.
    • Add stock and salt.
    • Reduce heat to medium, cover and cook until meat is tender about 20 minutes.
    • Simmer uncovered until sauce thickens about 20 minutes.
    • Stir in yogurt and lemon juice.

    Serve immediately over Fresh noodles with lots of bread and raita.

  • Curry Paste from Scratch


    Red, Green, and Yellow are the colors of the three most popular Thai curry pastes. These taste-explosion pastes work with everything from Thai meat dishes to vegetables and seafood – even noodles. While Asian grocers sell ready-made pastes, they can’t compare with homemade. Cook up some Thai food with the pastes immediately, or save in the refrigerator for up to 2 weeks.

    This Thai red curry paste recipe is “LIGHT MY FIRE” hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer milder dishes. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, vegetarian curries, or noodles. So try making my homemade red curry paste – it’s better tasting than the store-bought variety.
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  • Curry Powder


    Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.

    The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India. [1]

    Curry powder was largely popularized after the last world war, when immigrants from South East Asia flooded to the UK to help rebuild the economy, however, even at this stage, the Curry Powder was not ‘standard’ as each household had its own special blend.

    The late 60s and early 70s saw a rapid increase of Indian food consumption by the UK populace, this also led to the rapid increase of ‘Indian’ (which, in fact, are almost mainly owned by Bangladeshis) restaurants, as such, the tradition of keeping an own special blend of curry powder simply became uneconomical, and the standard Curry Powder was born.

    Indian cooks have ready access to a broad range of fresh spices, from which they are able to make their own mixtures. Indeed, most Indian cooks will have their own specific mixtures for different recipes. These are often passed down from mothers to daughters.

    Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, clove, mustard seed, green cardamom, black cardamom, nutmeg, red pepper, cinnamon and black pepper may also be added.

    It is also the name given to a different mixture of spices that include curry leaves, which is used in South and East Indian cuisine.


    • 2 ts Tumeric, ground
    • 2 ts Coriander Seeds
    • 1 ts Black Peppercorns
    • 12 ea Cloves, whole
    • 1 1/2 ts Cumin Seeds
    • 1 ts Cardamom Seeds
    • 1 ts Cinnamon, ground
    • 1 ts Fennel Seeds
    • 1/2 ts Ginger, ground
    • 1/2 ts Cayenne Pepper Flakes
    • 1 ts Chili Powder, ground

    Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. Whole spices can benefit from roasting in a cast iron frying pan…

  • Spicy Red Curry



    • 1 lb. boneless chicken
    • 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
    • 2 cups, or 1 can coconut milk
    • 2-3 Tbs. red curry paste
    • Fish sauce to desired saltiness
    • 1-2 tsp. palm or coconut sugar
    • 2 kaffir lime leaves
    • Slivered chillies to desired hotness
    • 1 cup fresh Thai sweet basil leaves and flowers

    Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.

    Eggplants may be roasted a few hours or a day ahead of time. Poke them with a fork in a few places and roast over hot coals with a small handful of damp wood chips added. Cover barbecue kettle to smoke the eggplants, turning them occasionally until they are partially softened and the skins slightly charred. Remove from coals and place in a brown paper sack for a few minutes to sweat. Then peel off the thin film on the surface of the skin and cut crosswise into 1 1/2- to 2-inch segments and each segment into half lengthwise.

    (Eggplants may also be roasted directly on the stove by holding them with a pair of tongs through the flame of a gas burner until they are partially softened and charred. They may also be broiled. However, roasting over wood will add a wonderful smoked aroma to the curry.)

    If using canned coconut milk, do not shake the can before opening, so that the cream remains on top. Spoon 2/3 to 1 cup of this thick cream into a medium-size saucepan. (If you are making your own coconut milk, use the cream from the first pressing of coconut pulp for this step.) Heat over medium to high heat and reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry paste and fry 3 to 5 minutes in the cream to release the aromas and flavors. Then add the remaining milk.

    Bring to a boil, stirring to mix the curry paste thoroughly into the sauce to a smooth consistency. Season with fish sauce to taste and balance with enough palm sugar to bring forth a fuller range of spice and herb flavors, with just a hint of sweetness in the back of your tongue. Stir in the chicken pieces and return sauce mixture to a boil. Then reduce heat and simmer uncovered about 10 minutes, or until the chicken is almost cooked through.
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  • Basic Green Curry



    • 2 cups or 1 14-oz. can coconut milk
    • 2-3 Tbs. green curry paste
    • 1/2 lb. long Asian eggplants, cut in bite-size chunks
    • 1/2 cup small pea eggplants, or substitute with shelled fresh peas
    • 2 kaffir lime leaves
    • Fish sauce to taste (optional)
    • 2 tsp. palm sugar, or to taste
    • 1/2 to 1 cup fresh Thai sweet basil leaves and flowers
    • Slivered chillies, to desired hotness
    • 1 lb. pork, or chicken cut against the grain of the muscle into bite-size strips about 2 x 1 x 1/4 in. Or Shrimp (optional)

    Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.
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