164 gobi jane Recipes

onion, chopped, garlic cloves, minced, olive oil, whole tomatoes, crushed tomatoes, tomato paste, salt, ground pepper , to taste, dried oregano, dried basil, bay leaf, parsley, chopped

olive oil, chopped onion, garlic cloves, minced, water, divided, sugar, chili powder, worcestershire sauce, diced tomatoes, undrained, chickpeas (garbanzo beans), rinsed and drained, black beans, rinsed and drained, kidney beans, rinsed and drained, cannellini beans or other white beans, rinsed and drained, tomato paste, reduced-fat shredded cheddar cheese , (optional)

olive oil, onion, chopped, minced garlic, cumin seeds, diced tomatoes, coconut milk, ground coriander, salt, ground turmeric, cayenne pepper, ground cinnamon, ground ginger, ground cardamom, yukon gold potatoes, peeled and cubed, head cauliflower, chopped into bite size pieces, garbanzo beans, drained, garam masala

vegetable oil, mustard seed, asafoetida powder, cumin seeds, ground turmeric, hot green pepper , split down its length (optional), roma (plum) tomatoes, chopped, minced fresh ginger root, potato, cubed, head cauliflower, broken into small florets, white sugar, salt to taste

head cauliflower, cut into 1-inch florets, potatoes, peeled and cut into 1-inch chunks, olive oil, cumin seeds, tomatoes, diced, onion, chopped, salt, curry powder

cauliflower, cut into large florets, potatoes (4 large new halved or two large normal peeled and quartered), onion, chopped, garlic, chopped fine, ginger, grated, coriander powder, cumin powder, garam masala, turmeric powder, chili powder, oil, fresh coriander, salt to taste

garlic cloves, minced, ginger, grated, butternut squash, peeled and cubed, olive oil, vegetable stock (can sub water), diced tomatoes (can sub 5-8 fresh tomato, plus 1/4 cup water), salt , to taste, pepper , to taste, soymilk, crouton (optional garnish ), green onions (optional garnish )

blueberries, white sugar, cornstarch, water, flour, white flour, baking powder, salt, shortening, milk

paprika, cayenne pepper, garlic powder, dried thyme, salt, grated lemon zest, olive oil, catfish fillets, about 4 oz. each (or other fish, or chicken, pork), lemon juice

krazy mixed-up salt, boneless pork loin roast, pan dripping , flour and water for gravy, if desired

corn tortillas, all-natural vegetable or olive oil cooking spray, kosher salt, corn oil, mild to medium-heat chili powder , such as ancho or a blend (a couple of scant palmfuls), ground cumin (about a palmful), garlic, chopped, fresh bay leaves, onion, chopped, handful fresh cilantro leaves, roughly chopped, freshly ground black pepper, chicken stock, diced tomatoes with green chiles or 1 can mixed with 1 4-oz can chopped green chiles, boneless, skinless chicken breasts, ripe avocados, limes, jalapeno peppers, seeded and chopped , for serving, red onion, finely chopped , for serving, queso fresco, crumbled , for serving, sour cream , for serving

water, raisins, shortening, all purpose flour, white sugar, baking soda, ground nutmeg, ground cinnamon, ground allspice, salt, eggs, chopped walnuts

tightly packed torn romaine lettuce, tightly packed torn boston lettuce, sliced red onion, separated into rings, mandarin oranges in light syrup, drained, cider vinegar, sugar, minced red onion, vegetable oil, poppy seeds

butter(melted ), whole chopped medium onion, cooked, drained and chopped spinach, corn tortillas(frozen ), cream of mushroom soup, garlic salt (optional), grated cheddar cheese, green chilis, ground beef, milk, rotel tomatoes, sour cream

yukon gold or other thin-skinned white potatoes (each about 2 1/2 in. wide), scrubbed, chopped celery, mayonnaise, cider vinegar, chopped red onion, sweet pickle relish, hard-cooked large eggs, shelled and chopped, chopped parsley, chopped fresh dill, salt and pepper, fresh dill sprigs

self-rising cornmeal, eggs, buttermilk, self-rising flour, chopped onion, cream-style corn, chopped jalapeno pepper, seeded, vegetable oil

dried kidney beans, water, ground beef, onion, chopped, stewed tomatoes, tomato puree, green chilies, garlic cloves, minced, dried parsley flakes, crushed red pepper flakes, dried oregano, ground cumin, salt and pepper to taste

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.