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Summit, NJ, 07901
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Curried Deviled Eggs

March 28, 2021 May Fridel
Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

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In Appetizer, Asian Tags egg, spice, thanksgiving menu
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Belgian Endive with Quinoa and Roasted Sweet Potatoes

November 17, 2014 May Fridel
Belgian Endive with Quinoa and Sweet Potatoes

Serves: 6-8

Procedure

  1. Preheat the oven to 400°

  2. Cut the sweet potatoes into ¼” cubes.

  3. Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.

  4. Roast in the oven for 15 minutes.

  5. After removing from oven, set aside to cool.

Ingredients

For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry

For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa 

For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives

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In Appetizer, Mediterranean Tags healthy, grains, hearty, thanksgiving menu, moroccan keralan recipe
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Peach Chutney

November 17, 2014 May Fridel
cranberry sauce.jpeg

Ingredients

2 jars of sliced Peaches, drained and diced reserving the liquid
½ cup lime juice
1 cup diced onions
1 cup golden raisins
1 cup dried currants
1 tablespoon ground fresh ginger
1 tablespoon ground fresh garlic
1 cup light brown sugar
1 cup white sugar
2 tablespoons yellow mustard seeds
1 tablespoon salt
2 teaspoons ground cinnamon
½ ground turmeric
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 ½ cups white distilled vinegae

Procedure

1. Place all the ingredients in a large thick bottomed pot and bring to a boil.
2. Lower the heat to a simmer. Simmer until the chutney is thick. Stir often during the cooking period.

In Asian Tags thanksgiving menu, cooking school, cooking class, recipes
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Aromatic Roasted Turkey

November 17, 2014 May Fridel
Roasted Turkey Aromatic

Serves: 6 - 8

Procedure:

  1. Heat all ingredients and bring to a boil.

  2. Let the brine cool before adding to the turkey. Then stir in white wine.

  3. Refrigerate in the brine for 4 days.

  4. Once the turkey is ready to roast, preheat the oven to 325 degrees F. dry turkey well then coat with ghee and paprika.

  5. Roast the turkey in the oven until the internal temperature reaches 165 degrees, about two hours. Take our the turkey and tent it with aluminum foil for an hour.

Ingredients:

1 20 pound whole turkey
1 cup kosher salt
1 cup honey
4 allspice berries
2 cinnamon sticks
3/4 cup celery
2 bay leaves
4 peppercorns
1 sprig thyme
2 tsp. Keralan curry powder
10 cups water or to cover turkey
1 cup dry white wine
Ghee
Paprika

If an alto sham is at your disposable, cook the turkey at 250 in the alto sham for 4 hours and let it cool for at least 6 hours.

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In Entree, Holiday Party Tags poultry, thanksgiving, thanksgiving menu
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Apple Crisp

October 1, 2014 May Fridel
Screen Shot 2019-11-24 at 2.33.33 PM.png

Serves 6 - 8

Ingredients:

4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala

For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal

Procedure:

  1. Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.

  2. For the crumb topping, mix all ingredients to form a crumb consistency.

  3. Sprinkle topping on top of the apples.

  4. Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.

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In Dessert Tags fruits, Kashmiri Garam Masala, fall, thanksgiving menu

Spiced Turkey Meatballs

July 9, 2014 May Fridel
spiced turkey meatballs

Serves: 8 - 10

Procedure

  1. Mince the onions, green chilies, ginger and the cilantro leaves in a food processor.

  2. Mix the rest of the ingredients with the minced vegetables and form them into medium size meat balls (smaller if for appetizers).

  3. Steam the meat ballsin a bamboo basket or in a wide pan, till all the juices are absorbed.

  4. Pan fry the meat balls, sautee, bake or grill the meatballs in a little oil suitable for grilling.

Ingredients

1 Pound Ground Turkey Meat
3 Medium Red Onions
1 or 2 Green Chilies
2 inches fresh ginger root
5 sprigs cilantro leaves
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
1 teaspoon Kosher salt
2 tablespoons Safflower oil or any grilling oil

Note: If you are grilling, spray the grilling basket with oil or brush them with oil.

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In Entree, Appetizer, Mediterranean Tags Poultry, kabobs, thanksgiving menu, mediterranean
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