• 2 tablespoons shortening
• 4 pork chops
• 1 egg, beaten
• 1/2 cup all-purpose flour
• 1 large onion, sliced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 cups milk

source form: allrecipes

source form: cooks

source form: cooks

Ingredients

• 450g lean boneless lamb, trimmed of fat and cubed
• 600ml lamb or beef stock
• 225g green lentils
• 6 black peppercorns
• 1 tablespoon cumin seeds
• seeds from 8 cardamom pods
• 2 tablespoons sunflower oil
• 1 large onion, sliced
• 2 garlic gloves, crushed
• 5cm piece fresh root ginger, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 cinnamon stick
• 1 teaspoon turmeric
• 4 plum tomatoes, quartered
• juice of 1/2 lemon
• 2 tablespoons chopped fresh coriander
• pepper to taste

Cooking instructions

Crush the peppercorns, cumin and cardamom seeds in a pestle and mortar or electric grinder. Set aside.

Heat the oil in a large casserole dish, add the onion and fry for 5 minutes or until softened. Add the ginger, chilli and garlic and fry for 3 minutes. Add the crushed spices, cinnamon stick and turmeric, frying for 30 seconds while stirring constantly.

Add the lamb, stirring to coat the meat in spices. Fry gently to brown the meat all over – this should take about 4 minutes. Gradually add the stock, stirring well. Bring to the boil. Reduce the heat, cover and cook gently for 1 hour.

While the lamb is cooking, rinse and drain the lentils, then place them in a saucepan full of cold water. Bring to the boil. Boil uncovered for 15 minutes before draining.

Add the lentils and tomatoes to the curry and cook for 15-20 minutes or until the meat and lentils are both tender. Stir in the lemon juice and fresh coriander, seasoning with pepper. Serve immediately.

source form: freerecipes

Ingredients

• 1 lb of chicken, diced
• 1 small onion, diced
• 3 garlic cloves, thinly sliced
• 1 tablespoon of olive oil
• 2 tablespoons of curry paste
• 1 1/4 cups of coconut milk
• salt and freshly ground black pepper to taste
• 1/2 red pepper, thinly chopped
• 1 tablespoon of fresh  parsley, finely chopped

Cooking Instructions

Heat oil in a frying pan. When the oil is hot enough stir in the curry paste and cook for 2 minutes, or until the curry paste starts to sizzle and become fragrant. Add the diced chicken and continue to cook until brown on all sides. Remove the chicken from pan and set aside.

Heat oil into the same pan and add the chopped onion and garlic. Cook until the onion is soft.

Add the red peppers and any other seasonal vegetables which you have available. Continue to cook until the vegetables are soft.

Add diced chicken to the vegetable mix which has softened, then pour in the coconut milk gradually, stirring constantly until smooth. Season with salt and pepper to taste.

Continue to simmer the curry over a low to medium heat for 20 minutes, stirring occasionally. It should be very fragrant.

Serve immediately accompanied with noodles.

source form: freerecipes

Ingredients

• 4 lamb chops, diced in cubes
• 1 tablespoon of peanut oil
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1 tablespoon of curry powder
• 1 ripe tomato, peeled and chopped
• coriander for garnish
• 1/4 cup of water
• 1 small apple, thinly sliced
• 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.

source form: freerecipes

Ingredients:

• 6 medium yams (peeled and diced)
• 3/4 cup whole milk
• 1/2 cup salted butter
• 3/4 cup pure maple syrup

Instructions:

1. In a large pot, bring salted water to a boil. Cook sweet potatoes for twenty to thirty minutes, or until tender.
2. Beat the potatoes with a hand mixer, gradually adding in the milk. Once smooth and fluffy, mix in butter and syrup, and beat until it reaches the desired consistency.

source form: freerecipes

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion (chopped)
1 cup sour cream
45 ounces canned green beans (drained)
2 cups Cheddar cheese (shredded)
1/2 cup butter cracker crumbs
1 tablespoon butter (melted)

Instructions:

Heat oven to 350 F (175 C).
In a large pan over medium heat, melt two tablespoons of butter. Add in the flour and stir until smooth, let cook for 1 minute. Then, add in the salt, white sugar, diced onion and the sour cream; stir to combine. Mix in the green beans to coat in flour mixture. Pour into casserole dish and sprinkle cheddar on top.
Combine the crumbs and melted butter in a bowl, add over cheese.
Bake in the oven for half an hour or until golden brown.

source form: freerecipes

Ingredients:

• 3.5 ounces dry butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon

Instructions:

1. Cream together the pudding mix, brown sugar and butter. Add in the egg.
2. In a separate bowl, mix together the dry ingredients; slowly combine with the pudding mixture. Cover dough and chill for about one hour.
3. Heat the oven to 350 F (175 C). Grease baking sheets or line with parchment paper. Roll dough to an eight of an inch in thickness, use cookie cutter to cut desired shapes. Place cookies on prepared sheets about two inches apart.
4. Bake for ten minutes until golden brown. Let cool then decorate as desired.

source form: freerecipes

Ingredients:

• 1 1/2 cups prepared butternut squash (peeled and diced)
• 1 cup brown sugar
• 1 tablespoon cornstarch
• 1 large egg
• 1 cup evaporated milk
• 1 teaspoon cinnamon
• Dash allspice
• Dash cloves
• Dash ginger
• Dash nutmeg
• 1 9″ pie crust (unbaked)

Instructions:

1. In a pot of water, bring squash to a boil. Let simmer over medium for fifteen mins, or until cooked through and tender. Drain and set aside.
2. Heat oven to 350 F (175 C).
3. Blend the squash together with remaining ingredients until smooth. Pour mixture into the pie crust.
4. Bake pie for 45 minutes or until set.

source form: freerecipes