Daily Cooking Recipes Let Me Make Cooking Easy

June 8, 2014

Taco Seasoning

Taco Seasoning Photo

Taco Seasoning

Florence
Course Spices
Cuisine Mexican

Ingredients
  

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes or 1/8 cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions
 

  • Combine all ingredients.
  • Store in airtight container.

 

May 14, 2014

Lamb Curry

Filed under: Cooking Recipes,Lamb — Tags: , , , , — Chef @ 3:00 pm

Lamb Curry

Florence
Course Main
Cuisine Indian

Ingredients
  

  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves - minced
  • 1/2 cup coriander leaves -- chopped
  • 1 tablespoon fresh ginger root -- chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji -- nigella seeds
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods -- bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper -- to taste

Instructions
 

  • Trim off all excess fat and cut in to large cubes.
  • Slice onions in to thin slices, only cut up about 1 1/2 pounds.
  • In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  • In large fry pan, heat ghee and oil and fry sliced onions until browned.
  • Remove onions from pan.
  • Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  • Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  • Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  • Cover and cook over low heat until meat is almost tender, stirring occasionally
  • You can add a small amount of water if the dish becomes dry to help cooking.
  • When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  • Cover pan and simmer gently for a few minutes more

April 4, 2014

Have Me Later Chili

 

Have Me Later Chili photo

Have Me Later Chili

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 lb ground chuck
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 14 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 15 oz cans chili beans
  • 2 Tablespoon cornstarch optional
  • 1/4 Cups water optional

Instructions
 

  • Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
  • Drain well.
  • Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
  • Place over high heat.
  • Bring to a rapid boil.
  • Add the meat and beans.
  • Reduce heat to low.
  • Cover and simmer for 1 hour.
  • Remove lid and continue cooking for 10 minutes.
  • Place saucepan in the refrigerator for a rapid cool.
  • Pour chili into freezer containers and freeze for up to 3 months.
  • To reheat, remove chili from the freezer.
  • Place 1/4 C of water in a saucepan.
  • Add the chili and cook over medium heat until heated through.
  • To thicken chili mix the cornstarch and 1/4 C water together.
  • Add to the chili and stir well.

 

January 19, 2010

Chili

 

Chili

Florence
Course Tex-Mex
Cuisine American

Ingredients
  

  • 1 lb ground beef
  • 2 large garlic cloves -- minced
  • or pressed.
  • 1 large onion -- chopped
  • 1 green pepper -- chopped
  • 1 green hot pepper -- chopped
  • 1 zucchini -- diced
  • 1 large can pureed tomatoes
  • 6 ounces tomato paste
  • 3 tablespoons chili powder to your liking
  • 1/2 teaspoon cloves
  • 1 teaspoon white vinegar
  • 1/2 cup uncooked radiatore pasta
  • 1 can chili beans - 15 oz.

Instructions
 

  • Brown Ground Beef.
  • Saute all veggies in olive oil until the onions are tender.
  • Add everything together and bring to boil.
  • Reduce heat to simmer and add chili beans.
  • Simmer for about an hour, or until all ingredients have blended and pasta is cooked.

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