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My Uncles famous Chicken Curry

My Uncles famous Chicken Curry

 

I would like to share a story of how my uncle stumbled on this magnificent recipe! When I was stationed in Bangladesh as a Detachment Commander of the Marines that guarded the American Embassy I loved to eat curry that they served for the local employees. (it was cheaper than the American food) of the USA Embassy. When we moved to Zimbabwe, Africa I found a fast food restaurant that served chicken curry. I came into the restaurant so much that the owner knew me by name. When we got ready to leave to go back to the US the owner gave me the recipe. I added a few things to it. Curry is something you have to get used to. It is a very strong spice. But the more you eat it the more you will like it.

 

 

 

 

 

Recipe:

 

2 Onions, chopped

2 cups fresh mushrooms, sliced

8 cloves garlic, minced

¼ cup olive oil

2-3 lbs chicken meat, cubed (or any kind of meat)

4 cups meat stock

4 tsp curry powder

6 tsp turmeric

4 tsp cumin

2 tsp allspice

8 medium potatoes, cubed

6 cups tomatoes, diced (or 2 large cans diced tomatoes drained)

1 tsp cloves

4 bay leaves

1 cinnamon stick

 

In a 4-quart Dutch oven coat bottom of pan with olive oil. Sauté onions, mushrooms, and garlic. Remove from pan leaving oil to sauté meat adding more oil if needed. Add onions, mushrooms and garlic back to pan. Add meat stock, curry powder, turmeric, cumin, and allspice. Add potatoes, tomatoes, okra, cloves, bay leaves and cinnamon stick. Cook until potatoes are tender. I recommend serving this great dish with rice!

 

 

Follow me at (https://mcmasterbronco.wordpress.com)

 

 

References:

(http://www.shutterstock.com/s/chicken/search.html)

 

 

McMaster’s Home made Lasagna

McMaster’s Home made Lasagna

 

As a kid I loved watching the classic cartoon Garfield and pretending that I was Garfield the cat eating lasagna. Unfortunately I am no longer a kid, but I can still act like a kid in certain situations. This recipe is actually my Mom’s recipe and I wish to share it with everyone. My Mom is turning 70 years old this month and I have so many found memories of her making delicious meals for dinner. My Mom was so organized that she had a Month-to-Month calendar with every meal listed. Of course I was always excited when I saw that it was lasagna night!

 

 

 

 

 

 

 

 

Recipe

 

 

 

1 (16oz) pkg Lasagna noodles

 

1-pound ground beef

 

1 medium onion, chopped

 

1 (30 oz) jar of your favorite spaghetti sauce

 

2 tsp Italian seasoning

¼ tsp ground pepper

 

1 egg, beaten

 

1 Tbsp parsley flakes

 

24 oz. Mozzarella cheese

 

Cook noodles according to package directions. In a large skillet brown the ground beef and onions. Drain well. Add pasta sauce, spice and pepper. Simmer 10 minutes. In medium sized bowl, blend ricotta cheese, Parmesan cheese, egg and parsley. Preheat oven to 350 degrees.

 

Spray a 9 by 13 inch baking pan with non-stick cooking spray. Spread 1/3 of the meat mixture in bottom of pan, place 1/3 of cooked noodles over the meat. Spoon ½ of the Ricotta cheese mixture over the noodles; repeat layers. Sprinkle Mozzarella cheese over the top. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Let stand for 10 minutes before cutting.

 

 

 

For more recipes follow me at:

https://mcmasterbronco.wordpress.com/

 

 

References:

http://www.gopixpic.com/575/-lasagna-garfield-mondays-world-tour/http:%7C%7Cgeek-news*mtv*com%7Cwp-content%7Cuploads%7Cgeek%7C2013%7C01%7Cgarfield9_mtvgeek_575*jpg/

 

 

Carmel Corn

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HPIM1804

McMaster’s- Carmel Corn

 

The time is here once again as the leaves start to change color, and there is a gentle nip in the air as if the wind is whispering to you that October has finally made it’s grand arrival upon the face of the land. Now I grew up in Colorado and it actually did get cold in October, unlike this blissful, pitiful excuse of Las Vegas, NV and its current weather patterns. I always had found memories of October; after all it’s a celebration of Halloween! The essence of popcorn, candy, customs, tricks or treating, and watching suspenseful movies is what I would call the normal thing most Americans do. I wish to share with you my recipe for creating Carmel corn.

 

 

The recipe

 

3 quarts popped corn

1-cup brown sugar

½ cup margin

¼ cup corn syrup

½ tsp salt

1 tsp vanilla

½ tsp baking soda

 

Measure the sugar, margarine, syrup, and salt in 2- quart bowl. Place in microwave on high power. Bring to a boil for two minutes. (About 5 minutes total time). Carefully remove from microwave, stir vanilla and soda. Put popcorn in a large brown grocery bag. Pour syrup over popcorn fold over the top of bag and place in microwave. Cook on high for 1 minute. Shake bag and repeat this for a total of 3 minutes. Spread caramel corn on wax paper to cool. Store in tightly covered container. Then your final step is to enjoy!

 

 

 

 

 

 

McMaster’s- Carmel Corn

The time is here once again as the leaves start to change color, and there is a gentle nip in the air as if the wind is whispering to you that October has finally made it’s grand arrival upon the face of the land. Now I grew up in Colorado and it actually did get cold in October, unlike this blissful, pitiful excuse of Las Vegas, NV and its current weather patterns. I always had found memories of October; after all it’s a celebration of Halloween! The essence of popcorn, candy, customs, tricks or treating, and watching suspenseful movies is what I would call the normal thing most Americans do. I wish to share with you my recipe for creating Carmel corn.

The recipe

3 quarts popped corn
1-cup brown sugar
½ cup margin
¼ cup corn syrup
½ tsp salt
1 tsp vanilla
½ tsp baking soda

Measure the sugar, margarine, syrup, and salt in 2- quart bowl. Place in microwave on high power. Bring to a boil for two minutes. (About 5 minutes total time). Carefully remove from microwave, stir vanilla and soda. Put popcorn in a large brown grocery bag. Pour syrup over popcorn fold over the top of bag and place in microwave. Cook on high for 1 minute. Shake bag and repeat this for a total of 3 minutes. Spread caramel corn on wax paper to cool. Store in tightly covered container. Then your final step is to enjoy!