Mushroom and herb couscous, vegetable soup... Follow directions on box and can, then combine...

Stay away from South Korea then? They'll eat you both over there!

running really really late.. shake n bake chicken... mashed potatoes.. can veg.. I know I'm a horrible human being.. Caesar salad though... we all know how to shake and bake chicken right.. open can.. peal potatoes boil them mash that s*** out of them.... butter lots of butter.. a little cream. season to taste.... I won't bring Julius name in to this... bone Appetit...

Aromatic pork and rice ..yum

Just phoned a Chinese takeaway, 5 minutes ago. Can't wait til it's delivered!

French ONION Soup.

broiled pork chops. rice. kernel corn. fish cakes.. no salad today..
HP.. tartar sauce. wedge of lemon.. bone Appetit.

spaghetti night... homemade sauce.. 2 hours standing over the stove.. can't wait..lol

A Scottish mixed grill. Pork chops, sirloin steaks, lambs liver, gammon steaks, lamb and mint sausages, fried caramelised onion, mushrooms, tomato, fried egg and potato scones. Chips ( french fries ) optional. That's what I made tonight for me, my brother and both our girlfriends. Class!

Im not sure what is for dinner tonight. I had a huge lunch... Not that hungry.

Made bbq short ribs in the crock pot last night with homemade mashed potatoes and cream gravy.

Tonight....chicken and dumplings with collard greens.

Am I southern or what lol

Take out tonight.
Vegetarian Panzerotti and a garden salad.

um can I have the recipe for the dumplings please... pretty please.. just posted.it. thank you

Ribs. Corn. Green beans.

A spicy smokey chicken tikka on charcoal.... with dumpakht mutton biryani..... after all its weekend....


For the rice:

1 star anise

500 gm basmati rice, washed & drained

2 bay leaves

2 black cardamom

2 tsp black cumin seeds

6 black peppercorn

6 green cardamom

2 cinnamon sticks

6 cloves

1 tsp fennel

1/4th jaiphal

1 javitri

3 tsp salt


For mutton marination:

1 kg mutton, cut in 2 inches pieces, preferably front leg part and avoid shoulder cut

1 Tbsp garam masala

1 Tbsp garlic paste

1 Tbsp ginger paste

3 Tbsp raw papaya paste

4 Tbsp hung curd

Juice of 1 lemon

1 Tbsp red chilli powder

1 tsp salt


Other ingredients:

4 onions, thinly sliced

2 tomatoes, chopped

1/4 th cup milk, warm

Ghee

Saffron strands

Oil

Rose water

Kewra essence

4 green chillies
Method
Marinating the mutton:

To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala.

Allow the mutton to marinate for 3 hours.


Making fried onions or Barista:

Slice 2 onions very thinly. Separate the slices.

In a pan or kadai add oil and fry the onion slices till nicely brown.

Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.

Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.

Take the fried onions out with a slotted spoon or ladle.

Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.


Cooking the mutton:

Heat ghee in a thick-bottomed pan.

Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.

Add ginger paste and garlic paste and mix well.

Add marinated mutton and cook on high heat for seven to eight minutes.

Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.

Add tomatoes, salt, garam masala powder and fresh coriander leaves.

Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.


Preparing the rice:

Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.

In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli).

Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd.

Drain the water & remove the whole masala potli.


Preparing the saffron-milk:

Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk.

Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.


Layering the biryani:

Take a large heavy bottom pan with tight fitting lid.

Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat.

Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee.

Again add a layer of rice, then meat...go on like this till you are done. Top and bottom layer will be of rice.

Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon.

Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 40 minutes.

Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa.

After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl.

Serve with raita and salad.
Key Ingredients: Star Anise, Basmati Rice, Bay Leaf, Black Cardamom, Cumin Seeds, Black Pepper, Green Cardamom, Cinnamon, Cloves, Fennel, Salt, Nutmeg, Mace, Mutton, Garam Masala, Garlic, Ginger, Papaya, Hung Curd, Lemon Juice,

A tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it. A mouth watering and aromatic mutton biryani......

I am fixing Dolmathakia's tonight:

http://greekfood.about.com/od/appetizerssalads/r/leavesmeatrice.htm

Went ahead and started on tomorrows dinner too....homemade chilli...always better next day!!!

I use Pinto beans...2 cups cooked in crockpot until tender (4-5 hours on high)
2 cans of fire roasted diced tomatoes
1 can of tomato sauce
1 pack of chilli powder
1 lb of ground beef
I yellow onion chopped

In crockpot after beans are tender add can goods and chili powder (I let these simmer for a couple hours before adding meat...either/or...up to you)
Brown ground beef and onion...put in crockpot....on low for 2-3 hours