[CH] recipes
Judy Howle (howle@ebicom.net)
Fri, 30 Jan 1998 15:33:45 -0600
These 2 are from Diana Rattray, Southern Cuisine, the Mining Co.
Caribbean Pineapple Fritters
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : 980125 Breads
Fruit
Amount Measure Ingredient -- Preparation Method
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2 cups fresh pineapple -- cut in chunks
1 habanero chile pepper -- seeded and minced
5 chives -- finely minced
1 onion -- minced
2 cloves garlic -- mashed & minced
8 green onions -- minced
1/2 teaspoon turmeric
1 1/4 cups flour
1/2 cup milk -- or more
1/2 cup vegetable oil -- for frying
2 eggs -- beaten
salt and pepper
pineapple rings -- for garnish
Mix first seven ingredients; set aside.
combine flour, milk, eggs, and salt and pepper together and beat well with
an electric mixer. Cover and refrigerate for about 4 hours. After 4
hours, combine fruit with batter.
Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and
fry for about 5 minutes, or until they are golden brown. Remove fritters
and drain on paper towels. Serve cold, garnished with pineapple rings.
Serves 6.
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* Exported from MasterCook II *
Spicy Tomato Gravy
Recipe By : Southern Living Annual Recipes 1995
Serving Size : 1 Preparation Time :0:00
Categories : 980125 Sauces
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cloves garlic -- minced
4 green onions -- finely chopped
(white part only)
3 large ripe tomatoes, peeled, seeded, -- finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme
Heat oil in a skillet over medium heat until hot; add garlic and green
onions. Cook 5 minutes, stirring constantly.
Add chopped tomato; reduce heat and simmer 2 to 3 minutes, stirring
constantly. Stir in whipping cream and remaining ingredients; simmer,
stirring constantly, until slightly thickened. Serve over chicken, fish,
or pasta.
Makes 2 cups.
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Last night I made up a recipe and it turned out great. Let's see, what
should I call it?
Southwestern Pasta with Chicken, Pine Nuts and Mango
I took 2 chicken breast filets and cubed them. I mixed some El Yucateco
annato seasoner and cayenne pepper in with them. I stir-fried them with a
handfull of pine nuts in butter. Then I put in the mango, diced, about 3
strips from a jar.
I made a std. white sauce and used milk plus 1/4 c. of orange juice and a
jigger of tequila and a dash of the annato. I added a dash of sugar and
grated some Parmesan cheese into it. I mixed in the chiken, pine nuts,
mango and heated it thru. I served it over linguine. My husband LOVED it.
I got the idea from a restaurant in Victoria, BC where I had chicken,
cashews and mango in a fabulous white sauce with wine over linguine. I
didn't have any cashews or white wine so I improvised.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462