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Cooking Level: Intermediate

Home Town: Belzoni, Mississippi, USA

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zoomom is looking for: (7 recommendations)
If today was YOUR special day, what would you want to eat??? Or cook???

Recommend a recipe

Last updated: Jan. 14, 2013 7:08 am
Posted: Jan. 13, 2013 6:16 am
Commented by: Saveur
Jan. 13, 2013 6:20 am
Have to be a seat at my favorite crab shack in Maryland with a table full of seasoned, steaming chesapeak bay blue crab...mallet in my hand, cold beer in the other, and a big smile on my face!
Jan. 13, 2013 7:07 am
Yum!!! Perfect on a sunshiny day!
Commented by: Don
Jan. 13, 2013 6:39 am
Hi, we invariably have this on my day. I love to cook it. The aroma alone in the kitchen is to savour. cheers.
Jan. 13, 2013 6:40 am
Don’s Jalfrezi Style Lamb Curry 4tbsp Vegetable Oil 450g/1lb Lamb Shoulder - cubed 1 large Red Onion - finely sliced 2 cloves Garlic - finely chopped 2 Red Chillies - finely chopped - you can remove some seeds to reduce heat - Can always add more back later if the taste is too mild 1 x 2” piece fresh Ginger - peeled & grated 2tsp ground Paprika 2½tsp ground Coriander 2tsp Garam Masala ¾tsp ground Cumin 2 x ¼tsp Salt ¼tsp Chilli Powder 4tsp Lemon Juice 2 x 400gr tins whole or chopped Plum Tomatoes 2 x 125gr cartons natural Greek or Greek Style Yoghurt 1 Green Pepper - chopped Bunch fresh Coriander - chopped Salt and freshly ground Black Pepper To Serve Basmati Rice and/or Naan Bread, Chapatis & Papadums Method Mix the Paprika, coriander, garam masala, cumin, chilli powder and ¼tsp salt together in a small dish to form a flavour enhancing spice mixture; In a large bowl, blend the tomatoes, yogurt, lemon juice and ¼tsp salt together to form a rich mixture; Heat 2tbsp oil in a large frying pan and add the lamb; Cook over a high heat for 3 to 4 minutes, or until the lamb is sealed all over; Remove and set aside; Reduce the heat and add the remaining oil; Add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened; Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs; Add the tomato mixture and increase the heat to bring to a boil; Reduce to a Simmer and simmer for some 5 minutes or so until sauce has reduced slightly; Add the lamb and stir well; Heat the mixture until simmering, then cook on a low heat for about 1 hour or so or until the lamb is tender and cooked through; If the sauce becomes too thick, simply add more yoghurt; Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more; Taste for seasoning, garnish with coriander and serve.
Judy in Delaware
Jan. 13, 2013 6:45 am
Ooooooh...linguine with Alfredo sauce and meatballs. With white wine, of course!!!
Jan. 13, 2013 7:08 am
For me fried pork chops,bone in,and home made french fries.
Jan. 13, 2013 7:08 am
Don, I'll have to try that! I love lamb!
Jan. 13, 2013 7:09 am
GEO - i don't which i like more, the wine or the pasta! yum Manella - Bone in is the only way to go!
Jan. 14, 2013 7:08 am
My favorite meal is chicken fried steak, mashed potatoes, gravy , biscuits and canned english peas. I was raised on canned vegetables and I still like them best.
Commented by: TwoSweetPickles
Jan. 13, 2013 7:08 am
Sushi! I wouldn't want to cook a thing. In reality, my birthday (I'm guessing you mean birthday by special day) was Thanksgiving day, so I cooked a lot!!
Jan. 13, 2013 7:10 am
LOVE sushi!
Commented by: misty
Jan. 13, 2013 7:23 am
I would love baked ham with pineapple
Recommended Recipe:
Photo of: Pineapple Bake

Pineapple Bake

Submitted by: Santa Maria Cook 
Home Town: West Covina, California, USA
Living In: Santa Maria, California, USA
A mixture of pineapple, flour, butter eggs and cinnamon. Excellent side dish with ham or pork roast. My in-laws are from Pennsylvania; this recipe is from some of the aunts who live there. A Christmas dinner must-have! 
Recommended by: misty
Jan. 13, 2013 7:31 am
this with the baked ham....
Recommended Recipe:
Photo of: Remarkable Rib-Eyes

Remarkable Rib-Eyes

Submitted by: MARIKABAR 
Living In: Crown Point, Indiana, USA
These rib-eyes are so tender it is unbelievable! My family has been making these for years and anyone who stops by loves them. These steaks go great with pasta or potatoes. 
Recommended by: Elle
Jan. 13, 2013 8:47 am
This, sort of, (no garlic, low-sodium soy sauce), a nice crisp green salad, and maybe a twice-baked potato. DH can grill the steak & make the salad; I'd make the twice-baked potatoes ahead. Better than eating out. If it's a birthday, chocolate cake and chocolate chip ice cream for dessert.
Commented by: Connie-O
Jan. 13, 2013 10:22 am
You're making me hungry for the Petrale Sole Dore at the Tides Restaurant in Bodega Bay CA. Even though it's a bit of a drive, it's my go to spot for my birthday lunch.
Jan. 13, 2013 3:29 pm
I have been sick with a sinus infection all this past week, and the one thing I want more than anything is some Thom Ka Gai soup. It is a magic elixir for curing illness!
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