Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Butter pecan turtle bars

Ingredients

Crust:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
Caramel:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

How to prepare

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9×13 pan; sprinkle pecans on top. Caramel layer: in a heavy saucepan over med heat cook butter and sugar, stir constantly; boil 1/2 – 1 minute. Pour evenly over crust. Bake 18 – 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 – 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 – 4 dozen.

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Thai peanut sauce #4

Ingredients

2 tbsp oil
1/4 cup scallion, minced white only
1 tsp garlic, finely chopped
1 shrimp, cooked, mashed to a paste
2 cup chicken stock
1/2 cup peanuts, roasted, pulverized in blender or mortar
1 tbsp ketjap manis
1 tsp lime juice
1/4 tsp ginger, fresh, grated
1/4 tsp ground chili peppers, or
1/8 tsp cayenne powder

How to prepare

Heat oil till hot then add onions and garlic till soft. Add shrimp paste. Pour in stock and bring to quick boil. Stirring constantly add peanuts, ketjap, lime juice, ginger and chilies. Reduce heat to low, simmer till sauce is thick enough to coat a spoon heavily. Serve at once.

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Spicy country vegetable soup

Ingredients

6 cups chicken stock or water
3 med tomatoes, peeled and chopped (about 1 1/2 cups)
2 med carrots, thinly sliced
1 med onion, thinly sliced
1/2 med green bell pepper, thinly sliced

1 10 oz package frozen cut green beans
1 6 oz can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup frozen whole-kernel corn
1 tsp salt

1/2 tsp ground white pepper
1/2 tsp hot pepper sauce (optional)

How to prepare

In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally. Makes 6 main-course servings

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Salsa de aji – ecuador

Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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