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Recipes
Keeme Ke Kofte-Mutton Meatballs Curry
By polloazul
Making the Koftas/Meatballs:- Mix all the ingredients listed for the koftas except yogurt
- For the Curry Sauce:
- For the Koftas or Meatballs: [Makes ~ 25 balls of the size shown]
- 1 lb ground mutton/lamb/beef/chicken [I used lean mince]
- 3 fat garlic cloves, grated
- 1 " fresh ginger shoot, grated
- 2 Thai green chillies, chopped finely
- 1/4 tsp ground nutmeg
- 1/8 tsp clove powder
- 1 tsp salt
- 1/2 cup cold plain yogurt [slightly sour] to dip the koftas
- 1/2 cup thick onion paste
- 1 fat garlic clove, grated
- 2 tsp coriander powder
- 1 tsp Kashmiri red chili powder [This is primarily for color,useiff available else substitute with cayenne]
- 1.5 tsp red chilli powder /cayenne [Adjust to taste]
- 1/4 tsp turmeric powder
- Salt to taste
- 3 tbsp mustard oil [substitute with any oil of choice]
- Whole Spices:-
- 1 tsp cumin seeds
- 3 bay leaves
- 1 " cinnamon stick
- 4 pods green cardamom, break open
- Required - A wide, heavy bottomed pot with lid big enough to layer the koftas in a single layer without having to stack on top of each other.
Bailey’s Chocolate Cheesecake
By polloazul
There are much better ways to create little chocolate curls
- Crust:
- 1 1/2 * 1 1/2 cups chocolate graham cracker (or chocolate cookie) crumbs
- 1/3 * 1/3 cup powdered (confectioner’s) sugar
- 1/3 * 1/3 cup unsweetened cocoa powder
- 1/4 * 1/4 cup (half a stick) butter, melted
- Cheesecake:
- 3 * 3 (8 ounce) packages cream cheese, softened (I used 1/3 less fat)
- 1 1/4 * 1 1/4 cups white sugar
- 1/4 * 1/4 cup unsweetened cocoa powder
- 3 * 3 Tbsp. all-purpose flour
- 3 * 3 eggs
- 1/2 * 1/2 cup sour cream
- 1/2 * 1/2 cup Bailey’s (or other Irish cream liqueuor)
- Chocolate Ganache(Optional):
- 1/2 * 1/2 cup heavy cream (or half and half)
- 4 * 4 ounces dark chocolate
Carrot - feta salad
By polloazul
STEP 1: Preheat the oven to 400 degrees
- 2 lbs. carrots
- 2 Tbsp olive oil
- 1/3 bunch fresh parsley
- 1/4 cup crumbled feta cheese
- salt and pepper
The World's Most Dangerous Appetizer
By polloazul
Put the dried hominy in a bowl and add cool water to cover by 3 inches
- 1 pound dried hominy
- 1 onion, halved
- 1 head garlic, halved crosswise
- 2 bay leaves
- 3 teaspoons kosher salt
- 3 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 tablespoon sugar
- Corn oil, for deep frying
- Lime wedges, for serving
Beer-Baked White Beans
By polloazul
Preheat oven to 350 degrees
- 6 slices bacon, cut crosswise into 1-inch pieces
- 1 medium yellow onion, diced small
- 4 garlic cloves, smashed and peeled
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 sprig rosemary
- 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
- 2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
- 1 3/4 cups low-sodium chicken broth
- Coarse salt and ground pepper
- 1 to 2 tablespoons cider vinegar
Patatas en Salsa Verde
By polloazul
In a large pot, heat the olive oil with the garlic
- 2 Tbs olive oil
- 2 cloves garlic, thinly sliced
- 7-8 small yukon gold potatoes, peeled and sliced
- 2 Tbs parsley, finely chopped
- 1/4 cup white wine
- 1 qt water (enough to cover and a bit more)
- 1/2 cup fresh or frozen english peas
- 2 Tbs arborio or bomba rice
- 1 tsp salt
- 4 eggs, soft boil (optional)
Chicken in milk
By polloazul
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken
- • 1 x 1.5k/ 31/2lb organic chicken
- • sea salt and freshly ground black pepper
- • 115g/4oz or 1/2 a pack of butter
- • olive oil
- • 1/2 cinnamon stick
- • 1 good handful of fresh sage, leaves picked
- • zest of 2 lemons
- • 10 cloves of garlic, skin left on
- • 565ml/1 pint milk
THE BAREFOOT CONTESSA'S GROWN-UP MAC AND CHEESE
By polloazul
1. Preheat the oven to 400°
- 12 ounces thick-sliced bacon
- Kosher salt
- Vegetable oil
- 1 pound small pasta, such as cavatappi or macaroni
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyère cheese, grated
- 8 ounces extra-sharp cheddar cheese, grated
- 6 ounces blue cheese, such as Roquefort, crumbled
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 5 slices white sandwich bread, crusts removed
- 1/4 cup chopped fresh basil leaves
Green olive baked chicken
By polloazul
Preheat oven to 200°C (400°F)
- 3/4 cup pitted green olives
- 1.6 kg whole chicken
- 4 cloves garlic, peeled and halved
- 1/2 cup chopped flat-leaf parsley leaves
- 2 tablespoons lemon zest
- 250 g cherry tomatoes
- sea salt and cracked black pepper
- 2 tablespoons olive oil
White Cheddar Macaroni and Cheese
By polloazul
Heat oven to 350°. Heat butter in a 6-qt
- 6 tbsp. unsalted butter
- 1/3 cup flour
- 2 1/2 cups milk
- 2 1/2 cups heavy cream
- 12 oz. white cheddar, grated
- 8 oz. cooked ham, chopped
- 3 oz. crumbled blue cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup caramelized onions
- 1/3 cup thinly sliced scallions
- 4 slices cooked bacon, chopped
- Kosher salt and freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Freshly grated nutmeg, to taste
- 1 lb. cavattapi or macaroni, cooked al dente
- 1/2 cup panko bread crumbs