|
If you have any questions, contact Ken by clicking here
To be added to our email group, please click here!
|
|
Recipes
This is where we can share our favorite recipes with the rest of the guys. Recipes can be anything from the simple to the extravagant.
So if you have a recipe you want to post on this page, email the Webmaster by clicking here, and I will get it on to the website.
RECIPE LINKS
The following links have been approved by Vijay's test kitchen!
Stuffed beef tenderloin
Roasted potatoes with garlic
Cream of asparagus soup
Seekh kabab
Lamb vindaloo
Tandori chicken
Artichoke spinach lasagna
Dal palak
HALLOWEEN/THANKSGIVING RECIPE
If you've been wondering what to do with all the leftover Halloween pumpkins, give this soup recipe a try!
Pumpkin Soup
Recipe Courtesy of Ken Mignosa
Place:
3 Cups of canned pumpkin
or
2 lbs of skinned seasoned cooked fresh pumpkin
In:
3 Cups of scalded milk
Add:
1 Tablespoon of butter
2 Tablespoon of brown sugar
1 Teaspoon of salt (adjust to your taste)
1 Teaspoon of pepper (adjust to your taste)
1 pinch of saffron - or more if you can afford it :^)
1/2 Cup finely juliened ham
Simmer, but do not boil, stirring occasionally, until butter melts. To avoid separation of ingredients, serve immediately.
Notes:
Fresh pumpkin may be steamed or pressure cooked until extremely soft
When steaming/pressure cooking add about 3 Tbsp sugar, 3 Tbsp brown sugar, & 2 tsp cinnamon per pound of pumpking
If you'd like the soup to have a smooth texture, and you are using fresh pumpkin, it's easiest to scald the milk, and put the scalded milk and pumpkin into a blender, and blend until you reach the desired consistency
Spices can be added to taste. Bland pumpkins will require more spice while more flavorful pumpkins (i.e. Queensland Blue) should require less spice
Just about any meat can be added. However more flavorful meats work best (i.e. ham, bacon, lamb)
Meat may be ground instead of juliened unless chunks of meat are desired for texture
Meat may be left, magarine may be substituted for butter, and yogurt may be substituted for milk to make this a vegetarian soup
Serve with fresh bread.
Serves 2 adults & 2 kids
|
