Fry
My Cincinnati Five Ways Chili
- 1 bay leaf
- 475 ml tomato sauce
- 450 gr beef (ground)
- 10 ml worcestershire sauce
- 8 gr garlic
- 5 gr onion
- 5 ml vinegar
- 4 gr cocoa powder
- 3 gr cinnamon
- 1 gr cumin
My Pad Thai
- 4 garlic (cloves)
- 2 serrano chili peppers seeded (red)
- 2 eggs
- 1 1/2 boned chicken breast (halves)
- 1 deep
- 3/8 by
- 1/8 wide vegetable oil
- 525 gr bean sprouts (fresh)
- 260 gr pork (lean)
- 130 gr flat rice sticks
Nam Prik Curry Noodles
- 6 hrs
- 5 garlic (cloves finely chopped)
- 2 chilis (dried red)
- 2 coriander roots
- 1 1/4 bean sprouts
- 1 kaffir lime
- 300 ml coconut milk
- 240 ml water
- 120 gr split moong beans (dried)
- 110 gr morning glory
Navrathna Kurma
- 3 tomatoes
- 2 onions
- 1 1/2 chilli powder
- 425 gr mixed vegetables (boiled)
- 240 ml milk
- 50 gr paneer
- 16 ml cream (fresh)
- 8 gr ghee
- 5 gr ginger
- 4 gr coriander powder
Nero Wolfe's Roast Quail Veronique
- 775 def
- 450 def lower the heat
- 6 quail
- 210 gr georgia ham (boiled)
- 180 gr wild rice
- 160 ml dry wine (white)
- 110 gr butter
- 120 ml veal bouillon
- 50 gr green seedless grapes (peeled)
- 12 slices fritzs bread
New England Clam Chowder Ii
- 10 sized potatoes
- 2 onions
- 1 clams
- 1 butter
- 1 flour
- 1 water (hot)
- 950 ml milk
- 950 ml cream (light)
- 240 ml clam juice
- 130 gr salt pork
New Jersey Clam Chowder
- 24 chowder clams
- 4 tomato
- 2 onion
- 1/4 bacon
- 950 ml cream (light)
- 375 gr potatoes
- 6 gr crab spice
- 3 gr parsley
- 2 gr celery powder
- 1 gr pepper
New Mexican Fry Bread
- 130 gr oat blend flour
- 75 ml warm water
- 24 gr shortening
- 5 gr baking powder
- 1 gr salt
North: Kashmir Lamb Stew
- 4 cardamom pods
- 3 garlic (cloves)
- 3 boiling potatoes
- 2 lamb (boneless)
- 2 tomatoes
- 1 two cinnamon
- 1 onion
- 475 ml yogurt (unflavored)
- 240 ml water
- 100 gr peas (fresh)
Old World Sauerkraut Supper
- 27 cans sauerkraut
- 3 bacon
- 2 potatoes
- 2 apples
- 525 gr polish sausage
- 120 ml water
- 14 gr brown sugar
- 4 gr flour
- 4 gr caraway seeds
Onion & Mushroom Bhajis
- 10 equal portions
- 1 onion
- 1/2 cube of day-old bread browns in
- 160 ml yogurt (plain)
- 32 gr brown rice flour
- 32 gr all purpose flour
- 20 gr button mushrooms
- 1 gr turmeric
- 1 gr chili powder (hot)
- 1 gr cumin (ground)
Onion And Mushroom Bhajis
- 10 equal portions
- 1 onion
- 1/2 cube of day-old bread browns in
- 160 ml yogurt (plain)
- 32 gr brown rice flour
- 32 gr all purpose flour
- 20 gr button mushrooms
- 1 gr turmeric
- 1 gr chili powder (hot)
- 1 gr cumin (ground)
Orange Almond Stir Fry
- 12 snow peas
- 5 spice powder
- 1 onion
- 1 cloved garlic
- 130 gr salmon
- 60 ml orange juice
- 36 gr chicken
- 32 gr almonds (sliced)
- 16 ml lemon juice
- 3 gr cornstarch
Orange Chicken Ii
- 4 peppers (dried red)
- 2 chicken breasts (whole)
- 1 green onion
- 16 ml oil
- 10 ml soy sauce
- 10 gr sugar
- 5 ml wine vinegar (red)
- 7 ml rice wine
- 4 gr orange peel (fresh)
- 3 gr cornstarch
Orange Oriental Stir
- 1 turkey breast (cut into)
- 1 clove garlic (minced)
- 1/2 wide
- 240 ml orange juice
- 200 gr snow peas trimmed
- 140 gr bell peppers in (red cut)
- 60 gr onion
- 16 ml soy sauce
- 5 gr cornstarch
- 5 ml vegetable oil
Oriental
- 3 nutrasweet spoonful
- 2 garlic (cloves)
- 475 gr rice (hot cooked)
- 400 gr snow peas
- 270 gr thinly napa cabbage (sliced)
- 250 gr sea scallops
- 130 gr broccoli flowerets
- 120 gr thinly onion (sliced)
- 85 gr shiitake
- 120 ml chicken broth
Oriental Ginger Chicken
- 4 chicken breast (halves)
- 1 garlic clove
- 1 bowl
- 120 gr quick cooking rice
- 60 ml dry sherry
- 60 ml soy sauce
- 10 gr ginger
- 10 ml vegetable oil
- 5 gr green onion (chopped)
- 5 gr brown sugar
Oriental Goose Stir
- 3 onions (chopped)
- 3 celery stalks (cut into)
- 2 bell peppers
- 1 wild goose
- 80 gr mushrooms (sliced)
- 2 packages rice-a-roni oriental
- 1 slice green
Oriental Meatballs Crunch
- 2 eggs
- 450 gr beef (ground)
- 170 ml waterchestnuts
- 60 ml milk
- 60 gr onions (chopped)
- 30 ml chili sauce
- 16 gr chow mein noodles (crushed)
- 1 gr pepper
Oriental Spicy Orange Beef
- 1/4 orange marmalade
- 450 gr beef flank
- 240 ml cool beef broth
- 60 ml dry sherry
- 60 ml soy sauce
- 30 ml corn oil
- 24 gr slivered orange peel
- 20 gr corn starch
- 1 gr ginger (ground)
- 1 gr pepper (crushed dried red)