Archive for May, 2007

An Indian and an American Recipe – Compare if you can

May 11, 2007

I got these two recipes from the Yahoo recipe site. If you have the patience – try them out and decide the winner for yourself.
A. Title: CRICKET’S SPAM QUICHE
Categories: Meats, Eggs
Yield: 4 servings
1 c Coarsely chopped mushrooms
5 T Butter/margarine
1 c Finely crushed stone wheat
-crackers
1/4 c Green onions, sliced
1/4 c Brown onions, chopped
3/4 c Monterey Jack cheese
3/4 c Medium Sharp Cheddar cheese,
-grated
3/4 c Mozzarella cheese, grated
1 c Ricotta cheese
4 ea Eggs
1/4 t Cayenne pepper
1/4 t Paprika
1/4 c Milk
1 ea Cooked artichoke
1/4 c Green bell pepper, chopped
1/4 c Red bell pepper, chopped
1 cn Spam, shredded

1. Saute mushrooms in 3 Tbs butter until limp.
2. Stir in the crushed crackers, then turn into well greased 10-inch round
quiche pan.
3. Press mushroom mixture evenly over bottom of dish and up the sides.
4. Melt remaining butter, add onions, saute and add shredded Spam. Layer
shredded cheeses and Spam in dish.
5. In blender, whirl the eggs, ricotta, milk and cayenne until smooth.
6. Pour Into crust and sprinkle with paprika. Place sauteed red and
green bell peppers on top. Bake in oven at 375 for 40 to 45 mins.
7. Garnish with cooked artichoke.

B. TITLE New Delhi Spiced Chicken
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40 Categories : Ethnic Poultry Amount Measure Ingredient — Preparation Method ——– ———— ——- 1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder — * pure
black pepper — to taste
3 tablespoons Pure butterfat — or margarine
4 boneless skinless chicken breast halves — cubed
2 onions — chopped fine
2 tomatoes — chopped
2 green bell peppers — chopped fine
1 celery stalks — chopped fine
3 parsley sprigs — minced
2 garlic cloves — minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoons lemon juice
* Pure chili contains only chili powder. There are no other spices in it.Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili.

1. Heat two tablespoons butter or margarine in a large skillet. Placefirst six ingredients (all the spices) in skillet and brown for 1 minute over high heat.
2. Have the chicken breasts boned, skinned and cut into bite-sized cubes. Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). Remove from pan and set aside.
3. Add remaining butter to pan and saute onions over high heat until limp.
4.Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook.
Serve over brown rice. – – – – – – – – – – – – – – – – – –
Serving Ideas : Serve with brown rice and cucumbers in yogurt dressing.