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 Posted: Sun Aug 27, 2006 2:42 am
I didn't see a thread similar to this, so I thought I'd make one. Sorry if I was wrong...
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Posted: Sun Aug 27, 2006 2:43 am
Not So Spicy Curry
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1 Lb. Chicken Breast or Steak
2 Cups Beef or Chicken Broth
1/2 Cup Chopped Onion
Garlic (I know it's vague. I love the stuff and put in like a whole bulb... 2-5 cloves should suffice); Chopped
4 Tbsp. Curry Powder
1 Tbsp. Sugar
Any other vegetables or mix-ins you would like to use
Unthaw whichever choice of meat you are going to use, and the cut it up into smaller pieces. Put it into a pan over low to medium heat, turning occasionally.
While the meat is cooking, chop up your onions and garlic, put those aside. Keep your meat cooking. Now get your broth and stir in the curry powder and sugar.
Once all your other ingriedients are finished, pour the broth, and chopped onions and garlic into the pan with your meat. Feel free to add any other ingriedients you'd like. I tend to toss in whatever, pineapple, chopped carrots, potatoes, sunflower seeds, green onions and what not.
Cover with lid and let simmer for atleast an hour. You can cook it longer if you want it to be dry or you can eat it soupy. Serve over rice.
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Posted: Fri Sep 01, 2006 12:19 am
I think recipes
are seperated
by their ingredients
(beef, chicken, vegetable)
and cooking process
(baking, grilling etc)
not their region...
but I have no clue
the cookbook isnt
my territory yo!
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Posted: Fri Sep 01, 2006 6:38 am
Well, I started it based off what you are cooking not where you are cooking, but hey, it is not my cookbook, it is all of our cookbooks, so by all means, set it up however you want! It is here for all of us to make together. smile
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Posted: Sat Sep 02, 2006 12:05 pm
nicolklm Well, I started it based off what you are cooking not where you are cooking, but hey, it is not my cookbook, it is all of our cookbooks, so by all means, set it up however you want! It is here for all of us to make together. smile Well, a lot of Asian food doesn't fit into our categories. The soups do, but I don't think stir fry belongs in rice, because some stir fry is with noodles instead of rice, and some dishes just cross over categories. I love having an Asian (Oriental) section, cause when you want that kind of food, you don't want to page through all the other categories. Might want a Cajun section, a Mexican section... I dunno. Gets you to thinking though!
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Posted: Sun Sep 03, 2006 6:19 am
MustangDragon nicolklm Well, I started it based off what you are cooking not where you are cooking, but hey, it is not my cookbook, it is all of our cookbooks, so by all means, set it up however you want! It is here for all of us to make together. smile Well, a lot of Asian food doesn't fit into our categories. The soups do, but I don't think stir fry belongs in rice, because some stir fry is with noodles instead of rice, and some dishes just cross over categories. I love having an Asian (Oriental) section, cause when you want that kind of food, you don't want to page through all the other categories. Might want a Cajun section, a Mexican section... I dunno. Gets you to thinking though! THe only reason I set it up as I did was cause when you have, lets say, a pound of shrimp, or chicken or something, you can go to the chicken catagory and see every recipe that has chicken as the main ingrediant.. I have my personla cookbook set up that say so I can see everything I can make with what I have and go from there. I would have have probably put somethhing like s stirfry into a vege catagory, but that's me... Like I said, this is our project, not mine.
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Posted: Mon Dec 04, 2006 1:47 pm
Fried Ramen Noodles/Stir-fry Ramen/Yaki-Ramen
1 pkg. of any flavor ramen noodles (I prefer beef or oriental)
1 tbsp of vegetable or canola oil (for the pan)
ANY AMOUNT OF THE FOLLOWING:*
Carrots
Mushrooms (I use canned, but preferably fresh white or shiitake mushrooms)
Green/red bell peppers
White and/or green onions
Shredded cabbage
Celery
Bok choy
Beef/pork/poultry/seafood/fish
Any spice or sauce like soy sauce, teriyaki sauce, garlic powder, crushed red pepper, cayenne pepper, or sesame seed (optional)
*You can add as many vegetables and/or meat as you like. Almost all of the ingredients are optional. Except carrots and onions. Because I LOOOOOVE carrots, and I hate eating raw onions, but I love them when they're cooked or smothered in a cool, sweet sauce. All meat and/or vegetables should be chopped lengthwise for picking them up easily with the noodles. This dish can also be vegetarian.
Follow directions on the ramen noodle package, but instead of adding the seasoning as you normally would, drain the noodles first and then add seasoning. You must have a small amount of water left in the pot for this to work. If you've drained all of the water, add at least 1 more tsp of hot water to the noodles while they're still hot. If they cool, they may become sticky.
Heat the 1 tbsp of oil into a large, round griddle or a wok pan. Test the heat first by sprinkling a very small amount of water onto the pan. If the water sizzles or dances, then the pan is hot. If you choose to use any meat or seafood, cook that first. A separate pan would be preferred. Try not to use leftover meats as they don't taste very well. Be sure to check on the doneness of the meat every so often.
Next, add vegetables in this order: Frozen vegetables, hard vegetables with strong flavor (like carrots, peppers, and onions), soft vegetables with weak flavor (like white mushrooms), then canned vegetables. It's really up to you, if you don't like some vegetables raw or canned, but that's the order I use. After a couple of minutes, drizzle as much of the sauces or spices as you want, but don't use too much or it will taste ridiculously salty/spicy.
Finally, add the noodles to the mixture. Don't worry about adding spices or sauce to the noodles, they'll flavor the noodles, too. Heat and stir mixture until noodles are a little dry or slightly crispy. Add the cooked meat. Turn off heat and serve with chopsticks or a fork.
WARNING: This dish will contain a LOT of sodium and is possibly high in calories or fat, so only eat this occasionally or if you're not on a diet. Then again, diets suck anyways.
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Posted: Wed Nov 26, 2008 9:04 pm
Steak Stir Fry {INGREDIENTS}1/2 lb of beef, whatever cut you'd like [I use pre-cut fajita strips, usually.] 1/2 of a green pepper 1/2 of a red pepper 6-8 stalks asparagus (I left that out) 10-12 florets broccoli 1/2 an onion minced garlic (Left this out also, but add if you want) stir fry sauce (I used House of Tsang) 1 cup jasmine rice 1.5 cups water 3-4 tbs olive oil 1 tbs butter salt & pepper, to taste [All my cooking is for 2, unless specified otherwise] {PREPARATIONS}1. Start the rice. If you make it in a pot, add 1.5 times the water as the dry rice. Bring to a boil, cover, reduce to a simmer and let sit for 20 minutes. 2. Put 2-3 tbs of the olive oil and all the butter into a pan. When it gets hot and melted, add the garlic and the onions. Let them cook for about 2 minutes. Add the rest of the vegetables, minus the broccoli. Stir & cover. 3. In another pan, add the remainder of the olive oil. When hot, add the meat and season with salt and pepper. Cook until preferred doneness. Add the broccoli and meat into the vegetables. Add enough stir fry sauce to lightly coat all the food in the pan. Toss. Add more sauce if needed, but go lightly on it. You can always add some, but when you put too much in, the dish is ruined. Serve over rice. {STEAK STIR FRY-PICTURES}
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