Food World

INGREDIENTS  WHISK TOGETHER AND SET ASIDE 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt CREAM WET INGREDIENTS 1 cup unsalted butter, softened 1 cup sugar 1 cup dark brown sugar, firmly packed 2 large eggs 2 teaspoons vanilla THEN STIR IN 3 cups oats (not instant) 1 1⁄2 cups raisins DIRECTIONS Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until gold...

INGREDIENTS  1⁄2 cup butter 1 cup sugar 2 eggs, beaten 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas) 1 1⁄2 cups flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 teaspoon vanilla (optional) DIRECTIONS Remove odd pots and pans from oven. Preheat oven to 350º. Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix just until combined. Do not overmix. Pour into greased and floured loaf pan. Bake at 350 degrees for 55 minutes. Keeps well, refrigerated.

INGREDIENTS 2 tablespoons flour 1 teaspoon salt 1⁄2 teaspoon cayenne pepper 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces 2 tablespoons canola oil 1 tablespoon curry powder 1 medium onion, sliced 2 garlic cloves, minced 1 cup chicken broth 1⁄3 cup golden raisin 1 1⁄2 tablespoons tomato paste 1⁄4 cup chopped fresh cilantro 1⁄4 cup plain nonfat yogurt DIRECTIONS Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned; then add curry powder and toss to coat. Remove from pan. Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste. Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened. Garnish with cilantro and a dollop of yogurt. Serve with quick cook...

INGREDIENTS  1 large mango, peeled and coarsely chopped 2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped 1⁄2 cup unsweetened apple juice 1⁄2 cup cider vinegar 1⁄2 cup packed brown sugar 1 medium onion, chopped 2 teaspoons grated fresh gingerroot 2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.) 1⁄4 teaspoon ground cardamom 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon salt DIRECTIONS Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent. Cool or chill before serving. This chutney will keep for several weeks stored in a tightly covered container in the refrigerator. If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve. ...

Ingredients 4 tablespoons canola oil 6 chicken thighs 6 chicken legs Kosher salt 1 teaspoon whole cumin seeds 2 teaspoons chili flakes 1 large white onion, peeled, halved and thinly sliced 1 large ginger knob, peeled and grated 6 garlic cloves, peeled and halved lengthwise 1 (28-ounce) can whole, peeled tomatoes 2 cinnamon sticks 4 fresh or dried bay leaves Water, as needed Directions Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. In the same s...

Ingredients 1 tablespoon olive oil 1/3 cup sliced green onions 3/4 pound (1/2-inch-thick) slices carrot 2 teaspoons minced peeled fresh ginger 2 teaspoons chopped Fresno chile ( فریسنو چلی ) 1 1/2 cups unsalted chicken stock 1 1/2 cups water stems from 1 bunch cilantro, tied with kitchen twine 1/2 cup light coconut milk 1 tablespoon brown sugar 1 1/2 teaspoons fresh lime juice 1/4 teaspoon kosher salt Sliced Fresno chile Sliced green onions How to Make It Heat olive oil in a saucepan over medium heat. Add 1/3 cup sliced green onions; cook 3 minutes. Stir in carrot, ginger, and 2 teaspoons chopped Fresno chile; cook 2 minutes. Add chicken stock, water, and cilantro stems to pan; simmer 30 minutes or until carrots are soft. Cool 10 minutes; discard cilantro stems. Combine carrot mixture, coconut milk, brown sugar, lime juice, and salt in a blender; process until smooth. Return to pan; heat over medium-low until warm. Serve with sliced Fresno chile and sliced ...

Ingredients 450 g lamb cubes salt, to taste 1 teaspoon yogurt or sour cream 2 teaspoons olive oil ½ teaspoon onion powder 2 cloves garlic, minced 2 teaspoons fresh coriander, chopped 2 teaspoons chopped parsley 1 teaspoon salt, or to taste ½ teaspoon black pepper, or to taste 1 green capsicum, cut into large chunks 1 onion, quartered and separated 1 tomato, cut in wedges 225 g whole mushrooms 1 lemon, cut in wedges Instructions In a medium bowl combine the yoghurt, olive oil, onion powder, garlic, coriander, parsley, salt and pepper. Spread over meat and let marinate at least 2 hours, preferably overnight. Prepare outdoor barbecue for medium-hot heat. Remove grill, clean grill and spray with cooking oil  (to prevent kebobs from sticking.) While barbecue is heating, alternately, thread meat and vegetables onto six skewers. When fire is ready, place grill over barbecue. Place kebobs on grill and cook about 6-8 minutes, then flip kebobs to other side...

INGREDIENTS: 3 1/3 cups of unbleached all-purpose flour 1/2 cup  of olive oil 1/2 cup of milk 1/2 cup of water 2  teaspoons  of yeast 2 teaspoons of sugar 1 1/2 teaspoon of salt 1/2 teaspoon of mahlab (optional) METHOD : Place the flour and salt and mahlab in a mixing bowl. Combine the dry ingredients for a few seconds. Proof the yeast with 1/2 cup of warm water and the sugar for a few minutes. Add the oil to the flour mixture and combine well until the flour particles are moistened. Add the yeast mixture, add the warm milk, mix with the dough hook or by hand until you get a firm ball. Let it rest covered for 15 minutes. Knead again 2 minutes then let it rise in a bowl that has been covered with a thin film of oil; cover the dough with a film of oil as well. Set it in a warm place to rise for at least one hour, until doubled in size. Remove the dough from the bowl, fold it like an envelope and let it rise again, covering it with a towel. When the...

Ingredients 50g  butter 450g  potatoes , peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks) 1 small  onion , cut the same size as the potatoes 450g white parts of  leeks , sliced (save the green tops for another soup or stock) 850ml-1.2litres/1½-2pts light  chicken  or vegetable stock 142ml carton whipping cream 125ml full-fat  milk To finish the white part of 1  leek a small knob of  butter finely chopped chives Method Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Coo...