Mimi, is there any way.....

A

alterunus

Enthusiast Member
That Forum or Recipe Forum could be used on the front page instead of simply 'Recipes'? I don't think that really gives people the full idea that there is a wonderful forum here. They'd get much more traffic here with different wording, I think.

We want this venture to be a success for your company! smileys/smile.gif

Thx

 
That's on my list for Monday....

along with a few other little things like fixing the fonts in the top and bottom menus (if you check the home page they look much better).

Thanks Gayle!

 
I would love a few, Gayle... I like to put them on pot roasts smileys/smile.gif Will PM you.

 
"Burfi" Tibetan Sweetened Cream Cheese Cake

Burfi or Barfi (Sweetened Cream Cheese Cake)

Ingredients
1.5 lb cream cheese
1.5 lb sour cream
1 can sweet condensed milk
1/2 cup sugar
1/3 cup sifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almonds, coarsely chopped
1/4 cup cashews, coarsely chopped
1/4 cup golden raisins
1/4 cup coconut, coarsely chopped

In a food processor, combine cream cheese, sour cream, condensed milk, sugar, flour, baking powder, and salt to a smooth paste-like mixture. Pour into a large bowl. To the cream cheese mixture, add almonds, cashews, raisins, and coconut; fold in thoroughly. Butter a baking dish well and pour the mixture; smooth out the surface and bake at 325oF for 15 to 20 minutes, or until the top is lightly brown. Chill it overnight in refrigerator. To serve, cut into 2-in. cubes and top it with whipped cream.

 
Thanks Ang!

We're due another ice storm overnight or early tomorrow. I'm getting tired of this! lol

I'll get them packaged up and will mail them ASAP after I can get down our lane.

Yay! That was easy! smileys/smile.gif

Thanks

 
Potato Curry

6 cups small potatoes (avoid baking (russet) potatoes as they don't hold up well)

1/2 teaspoon fenugreek seed

2 Tablespoons oil

1 large onion, coarsely chopped

3 Tablespoons ginger, minced

4 cloves peeled garlic, minced

1 teaspoon coriander

1 1/2 teaspoons cumin

2 teaspoons curry powder

1 scant teaspoon turmeric

2 tomatoes, coarsely chopped

1-2 dried hot peppers, left whole

Water as needed

Directions
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
While the potatoes are cooking, saut the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saut briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together.

Cook on medium heat for about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

 
"Tse Tofu" Greens with Tofu

This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard.

Serve with saffron-clove brown rice (see notes abvoe).

Ingredients
1 bunch Swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 cloves garlic, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 blocks firm tofu (12 oz. each), cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 clove garlic, chopped
1/4 teaspoon ground black pepper

Directions
Wash the Swiss chard and tear it into pieces, removing the stems.
Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.

Stir in the soy sauce, tofu, and peas.

In a separate frying pan, heat a tablespoon of oil very hot.

Stir in the black pepper.

Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.

Cover the pan and let it steam for 30 seconds.

Spread the greens on a serving platter and pour the tofu mixture on top.

 
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