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October 4, 2006
Serves 4 to 6 2/3 cup fresh mayonnaise or store-bought 1 tablespoon curry powder, or to taste 4 cups cooked chicken breast, cubed 1/2 Granny Smith apple, peeled, cored and sliced 1/2 cup diced white onion (about 1/2 medium onion) 1/4 cup currants or raisins 1/4 cup chopped fresh flat-leaf parsley leaves 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon cracked black pepper In a medium bowl, combine the mayonnaise and the curry powder. Add the chicken, apple, onion, currants, parsley, lemon juice, salt and pepper and toss gently.
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FEATURES
May 28, 2013
Crab Mousse Woodbrook-Murray Hill Garden Club member Annette Nagel first tried this mousse at a fundraising event in Oxford, Md., where she proclaimed it "divine" and convinced the event planners to give her the recipe. This recipe was reprinted with permission from "The First 50 Years: a Collection of Recipes," a cookbook published by the Woodbrook-Murray Hill Garden Club. Crackers for serving 1 pound crab meat (lump or backfin), cleaned Curry powder to taste 1 cup mayonnaise 1 cup finely chopped celery 1 tablespoon grated onion 1 tablespoon gelatin, softened in 3 tablespoons water 1 can cream of mushroom soup 8 ounces cream cheese 1. Heat soup and cream cheese.
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NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | July 2, 2008
This recipe borrows a few ingredients popular in Indian cuisine - curry powder, yogurt and mint - for a fast route to supper. Instead of rice, we're using orzo pasta, which has a similar shape and a sublime texture. Rice can be substituted if you wish, with basmati being the best choice here. Garam masala, a blend of various spices (the mix varies but often includes cumin, coriander and cinnamon), can be used in place of the curry powder. Vegetarians could replace the meat with cubes of firm tofu; just add the chickpeas and sauce about 1 minute after the tofu hits the skillet.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | October 8, 2008
Instead of inviting friends for dinner, I sometimes ask them to come for wine and simple appetizers. For me, this is one of the easiest ways to entertain, especially when I'm busy. I prepare one or two nibbles, open a bottle of wine, set out glasses and napkins, and that's it. Several weeks ago, after learning that a dear friend from the Midwest was coming to visit her daughter who was expecting twins (and who happens to live only a few miles from us), I had planned such a get-together.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | October 3, 2007
The products sitting on my kitchen counter the other night were all items to be tested at home: a can of cream of chicken soup, a jar of curry powder, a tin of tuna packed in water. To that lineup I added, among other things, a yellow onion and a $9 bottle of sauvignon blanc. After looking to the back of the soup can for inspiration, I found that these ingredients lent themselves to a homey casserole. The result is rather old-fashioned. This is how so many moms of my youth used to cook when they were being "creative" and enthusiasm outweighed real ability in the kitchen.
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | April 23, 2006
This recipe comes from Chef Paul Jarrett of the Oceanaire Seafood Room in Harbor East. Jarrett particularly loves halibut from Alaska, which are now available. PAN-ROASTED HALIBUT FILLET WITH CURRIED PINEAPPLE SALSA MAKES 6 SERVINGS 6 8-ounce halibut fillets salt and black pepper to taste clarified butter or vegetable oil, as needed 4 scallions, thinly sliced on a bias 1 recipe Curried Pineapple Salsa (see below) Preheat oven to 375 degrees. Season halibut with salt and pepper. Heat a thin layer of clarified butter or oil in a large saute pan over medium-high heat.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | July 16, 2008
Scientists have discovered a variety of commonly consumed herbs and spices contain high amounts of health-promoting antioxidants that relieve inflammation and ward off heart disease and some types of cancer. The McCormick Web site is already busy getting the word out: One teaspoon of curry powder contains nearly the same amount of antioxidants as 1/2 cup of red grapes. This recipe for Curried Chicken With Jasmine Rice is a delicious way to add this blend of pungent spices to the American diet.
FEATURES
January 23, 1991
Pearl barley, located in the rice and noodle aisle, is an inexpensive way to stretch your food budget. Store the barley in an airtight container and refrigerate or freeze it for long-term storage.3%Vegetable Curry with Steamed Barley4 cups cooked pearl barley, directions below2 tablespoons vegetable oil2 medium onions, 8 ounces each1 clove garlic, minced1 to 2 tablespoons curry powder1 medium green pepper, diced1/2 cup sliced celery2 carrots, sliced1 medium zucchini, sliced 1/2 -inch thick1 cup chopped broccoli1 can 15 1/2 ounces garbanzo beans, drained2 cups chicken broth2 tablespoons cornstarch dissolved in 3 tablespoons waterPlace 1 1/3 cups pearl barley, four cups water and one teaspoon salt in large saucepan.
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | March 27, 1991
When your schedule demands fast-cooking foods, remember boneless chicken breasts. With the bone already removed, they're flat enough to cook in minutes, whether you're grilling, poaching, steaming, broiling or cooking in the microwave oven.Add a dab of butter or non-stick spray coating, and low-fat chicken breasts are great for skillet-cooking, too, as in the spicy recipe below. For a hotter sauce, you can add one-quarter teaspoon ground red pepper.Indian Chicken and Rice1/2 cup long grain rice3 boneless, skinless chicken breast halves (about 8 ounces)
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 7, 1991
Jo Ann M. Nuetzel, one of Recipe Finder's regular contributors, found these simple plantain recipes for Ruth Schultz. Thanks again, Jo Ann!Plantains are ripe when the skin is black.Curried PlantainsPlantainsFlourCurry powderCinnamonButterPeel, slice and roll plantains in flour that's had a little curry powder and or cinnamon added; saute in butter ununtil golden.Fried PlantainsPlantainsBisquickOil for deep fryingDip ripe chunks of plantain in Bisquick batter and deep fry in oil ununtil golden brown.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | July 16, 2008
Scientists have discovered a variety of commonly consumed herbs and spices contain high amounts of health-promoting antioxidants that relieve inflammation and ward off heart disease and some types of cancer. The McCormick Web site is already busy getting the word out: One teaspoon of curry powder contains nearly the same amount of antioxidants as 1/2 cup of red grapes. This recipe for Curried Chicken With Jasmine Rice is a delicious way to add this blend of pungent spices to the American diet.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | July 2, 2008
This recipe borrows a few ingredients popular in Indian cuisine - curry powder, yogurt and mint - for a fast route to supper. Instead of rice, we're using orzo pasta, which has a similar shape and a sublime texture. Rice can be substituted if you wish, with basmati being the best choice here. Garam masala, a blend of various spices (the mix varies but often includes cumin, coriander and cinnamon), can be used in place of the curry powder. Vegetarians could replace the meat with cubes of firm tofu; just add the chickpeas and sauce about 1 minute after the tofu hits the skillet.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | February 27, 2008
Fix, Freeze, Feast By Kati Neville and Lindsay Tkacsik You've Got It Made By Diane Phillips Harvard Common Press / 2008 / $14.95 The latest book from Diane Phillips, who calls herself "the Diva of Do-Ahead," has a range of recipes that can go into the refrigerator for a day or two, or the freezer for longer. That's a helpful option if you'd rather not wait for your made-ahead dish to thaw, or if you're running out of room in the freezer. Among the 150 recipes is a good selection of appetizers and "small bites," such as Smoked Salmon-Dill Puffs and Prosciutto Palmiers, that can be prepared ahead for a dinner party.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 16, 2007
In October, during a trip to Italy with friends, we took a cooking lesson with Lelia Passi, a vivacious Italian who lives in a palace overlooking Venice's Grand Canal. Our host was unpretentious and charming -- just like her food. She shepherded us into her kitchen where we helped prepare the night's dishes. The main course consisted of tender baked chicken breasts, topped with Fontina and prosciutto, all napped with a creamy porcini mushroom sauce. This entree was Passi's contribution, and she included the directions for it with our packet of recipes.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | October 3, 2007
The products sitting on my kitchen counter the other night were all items to be tested at home: a can of cream of chicken soup, a jar of curry powder, a tin of tuna packed in water. To that lineup I added, among other things, a yellow onion and a $9 bottle of sauvignon blanc. After looking to the back of the soup can for inspiration, I found that these ingredients lent themselves to a homey casserole. The result is rather old-fashioned. This is how so many moms of my youth used to cook when they were being "creative" and enthusiasm outweighed real ability in the kitchen.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | August 29, 2007
Don't worry if the rain washes away your grilling plans. This pork tenderloin recipe easily transfers to cooking indoors. Sear the meat in a hot skillet, then roast quickly in a hot oven to cook the meat through. Pork tenderloins are small enough for fast cooking. Of course, this recipe works very well on the grill. Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Curried Pork Tenderloins Makes 6 servings -- Total time: 36 minutes 2 pork tenderloins, about 1 pound each 3 tablespoons curry powder or a spice rub 1 tablespoon vegetable oil 1 lime wedge Heat oven to 375 degrees.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | August 29, 2007
Don't worry if the rain washes away your grilling plans. This pork tenderloin recipe easily transfers to cooking indoors. Sear the meat in a hot skillet, then roast quickly in a hot oven to cook the meat through. Pork tenderloins are small enough for fast cooking. Of course, this recipe works very well on the grill. Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Curried Pork Tenderloins Makes 6 servings -- Total time: 36 minutes 2 pork tenderloins, about 1 pound each 3 tablespoons curry powder or a spice rub 1 tablespoon vegetable oil 1 lime wedge Heat oven to 375 degrees.
FEATURES
By Charlyne Varkonyi | October 7, 1990
TRUE OR FALSE: A major ingredient in curried dishes is a single dried spice in powdered form called "curry powder."If your answer is True, Jennifer Brennan, cookbook author and curry connoisseur, has a message for you: The best way to curry favor with your guests is to make your own spice mix."The business of commercial curry powder is very sad because it has given people a flavor in their minds that denotes everything called a curry powder," she said in a telephone interview. Ms. Brennan, the author of the recently published "Curries and Bugles: A Memoir and a Cookbook of the British Raj" (HarperCollins Publishers, $25)
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | July 22, 2007
As I was planning a lunch for friends, I decided on a soup and salad menu. A combination of ruby red grapefruit segments, sliced avocado and cooked shrimp tossed in a small amount of curried apricot mayonnaise then mounded in grapefruit halves made a perfect counterpoint to the season's steamy weather. With it, I served iced tea, a chilled cucumber soup and fresh berries with shortbread cookies for dessert. Betty Rosbottom writes for Tribune Media Services. GRAPEFRUIT, SHRIMP AND AVOCADO SALAD IN GRAPEFRUIT SHELLS Serves 4 SAUCE: 1/3 cup regular or reduced fat mayonnaise (but not nonfat mayonnaise)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | May 16, 2007
Apricots are an excellent source of vitamin A, a nutrient essential to good vision. But fresh or dried apricots that have been cooked contain even more beta carotene, an antioxidant the body converts to vitamin A. Cooking the apricot also releases lycopene, an antioxidant, and pectin, a soluble fiber that lowers LDL cholesterol, according to Fight Back With Food by Reader's Digest. This recipe pairs lean chops with dried apricots, both foods high in iron. Iron is more easily absorbed when paired with foods that are high in vitamin C. By cooking the apricots in orange juice, you're not only creating a delicious sauce, but you're also making the iron more available.
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