Food Directory
Food Home:- Home: Cooking: Soups and Stews: Game:
- Alligator Soup
Calls for tomato sauce, flour, vegetables, sherry, and seasonings. Serving four to six. - Alligator Stew
Uses tenderloin, milk, chicken broth, vegetables, herbs, and seasonings. Serves eight. - Armadillo Stew
Calls for tomato juice, bacon, onion, peas, and carrots. - Bear Stew
Presents two different recipes. - Becsinalt Fogolyleves (Quail Soup)
Contains mushrooms, sour cream, flour, and a variety of veggies. - Big Bear Stew
Combines meat, flour, seasonings, and beef broth. Makes eight. - Bison Stew
Includes crock pot and stove top methods for making this recipe which includes Adzuki beans, rice, and tomato. - Classic Tuscan Wild Boar Stew
Made with tomato paste, vegetables, and herbs. From the Broken Arrow Ranch. - Crow Stew
Made with mushrooms, vegetables, stock or gravy, and three birds. - Elk Stew with Acorn Dumplings
Six serving dish by Recipe Cottage using bacon, vegetables, eggs, and milk. - Frog Leg Stew
Made with dry white wine, flour, carrots, and canned tomatoes. - Fruit Bat Soup
Native recipe from the Caroline Islands using ginger, coconut cream, and scallions. - Game Bird Stew
Calls for celery, onions, peppergrass seed, peas, and cayenne pepper. Six servings. - Granny's Rattlesnake Stew
Combines chicken broth with stewed tomatoes, soy, potatoes, flour, and peanut oil. - Iguana Stew
Recipe from Hotel Mopan in Belize City. - Kangaroo Soup
Eight serving recipe using the tail and ground beef with vegetables. By Recipe Cottage. - Lentil Pheasant Soup
Made with chicken broth, tomatoes, sherry, herbs, and seasonings. Serves one. - Martin County Center: Beaver Stew
Made with bacon grease, potatoes, flour, and celery. From NC Cooperative Extension. - Raccoon Stew
Calls for a variety of vegetables and your choice of seasonings. - Squirrel Stew
From the North American Hunting Club. Recipe calls for a Dutch oven. - Woodchuck (Groundhog) Stew
Recipe that uses few ingredients. From NC Cooperative Extension.
Random Indian Recipes:-
- Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice.