Recipes Included On This Page Red Curry Chicken With Basil - Thai Roast Leg of Lamb with Coriander Crust - Pakistani Roast Lemon Chicken - Kosher Rosy Raspberry Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Curry Chicken With Basil - Thai Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 1/2 tablespoons A Taste of Thai Red Curry Base 1 can A Taste of Thai Coconut Milk -- shaken 1 1/2 pounds boneless skinless chicken breasts -- sliced into bite size pieces 2 teaspoons sugar 2 teaspoons A Taste of Thai Fish Sauce 1 red bell pepper -- cored and sliced 10 large basil leaves -- chopped 1. Heat the oil in the frying pan over medium heat. 2. Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming. 3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally. 4. Add the sliced chicken. Simmer for 4 minutes. 5. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more. 6. Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired. 7. Serve over rice. Yield : Serves 4 as a main dish. Source : "A Taste of Thai" S(Formatted by Chupa): "10.04.04" Start to Finish Time: "0:15" T(Total Time): "0:25" NOTES : Serve this classic curry over jasmine rice for a traditional Thai meal. Contributed to the FareShare Gazette by Chupababi; 26 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 9g Fat (31.6% calories from fat); 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 111mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Roast Leg of Lamb with Coriander Crust - Pakistani Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 pounds leg of lamb 2 tablespoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 4 cloves garlic roughly chopped 1 onion roughly chopped 1 piece root ginger -- roughly chopped about 1 inch long or more to taste 2 red chillies -- deseeded and roughly chopped 1/2 pound Greek yoghurt -- (8 ounces) 2 tablespoons sunflower oil or vegetable oil Salt Trim the leg of lamb if necessary. Dry fry the coriander and cumin seeds in a heavy frying pan until they turn a shade darker and scent the room. Tip into a bowl and leave to cool. Grind to a powder with the cinnamon and turmeric. Process to a paste with the garlic onion ginger and chillies and a few tablespoons of the yoghurt. Mix in the remaining yoghurt and oil and season with salt. Rub the yoghurt paste all over the meat coating completely. Cover loosely and leave to marinate in a cool place for at least 24 hours but if you can manage a full 48 hours so much the better. Roast at 200C/400F/Gas Mark 6 allowing 34 minutes per kilo plus an extra 15 minutes (for pink meat). For fully cooked meat add an extra 25 minutes cooking time on to the total. Baste occasionally with the pan juices and if the crust threatens to burn protect it with a sheet of silver foil removing it for the last five minutes to crisp up the meat again. Turn the oven off leave the door ajar and leave the lamb to rest for 20 minutes or so before carving. This Recipe Serves 4 to 6 Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : Serve the roast lamb with basmati rice moistened with the roasting juices accompanied by fruit chutney. Contributed to the FareShare Gazette by Chupababi; 27 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1204 Calories; 91g Fat (69.5% calories from fat); 89g Protein; 2g Carbohydrate; trace Dietary Fiber; 340mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 10 1/2 Fat. * Exported from MasterCook * Roast Lemon Chicken - Kosher Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium size chicken salt and freshly ground black pepper 2 1/4 pounds sweet potatoes 1/4 cup fresh oregano leaves 2 teaspoons fresh rosemary leaves 5/8 cup extra virgin olive oil 2 medium juicy lemons Pre heat the oven to 210C/400F/Gas Mark 6. Remove the legs wings and breasts from the bird and cut in half. (Simmer the carcass in water with some carrots, lemons, herbs and onions for two hours to give you some stock to use at a later date.) Lightly season the joints with salt and freshly ground black pepper and brown in a frying pan in a little oil. Dice the sweet potatoes and place with the herbs salt and pepper and half the oil in a ceramic roasting dish. Halve the lemons lengthways and slice finely. Put the leg joints on top of the potatoes sprinkle with the lemon and roast for 30 minutes. Add the breasts drizzle the remaining oil on them and cook for a further 30 minutes. The chicken is ready when the juices run clear when the flesh is pricked. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : My grandmother Molly used to make this with kumara but sweet potatoes are a good alternative; the best come from Israel or South Africa. In winter, parsnips are a great substitute. Serve with a salad. Recommended wine: The combination of sweet and tart flavours is perfectly echoed in a crisp fresh Australian Riesling. Contributed to the FareShare Gazette by Chupababi; 27 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 492 Calories; 34g Fat (61.8% calories from fat); 3g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 3 Grain(Starch); 7 Fat. * Exported from MasterCook * Rosy Raspberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for double crust pie 3 Tbsp. Quick-cooking Tapioca 1/2 cup Sugar 1 dash Salt 2 10 oz. pkgs. frozen Raspberries, thawed or 4 to 5 cups fresh Raspberries Line a 9" pie plate with pastry crust. In a mixing bowl, mix tapioca, sugar and salt. Gently stir in berries with juice. Let stand 15 minutes. Fill pastry shell with berry filling. Dot all over with butter, 2 Tbsp. Roll out second pastry and lay over top of pie and dish. Fold top edges of pastry under bottom edges of pastry, flute and cut 3 slits in top of pie for vents. Place on center rack location of preheated 375 degree oven. Place foil over top of pie you have cut a 3" diameter hole out of center. Bake 70 minutes or until crust is golden brown and fruit syrup is starting to bubble up out of vents. Serves: 6 - 8 Contributed to the FareShare Gazette by Patty 03 October 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1 Other Carbohydrates.

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