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Kashmiri Pulao is pretty good, has the cumin but also some sliced almonds and dried fruit. Goes extremely well with a lamb korma and a peshwari naan (which has a paste of nuts and fruit in between the layers).


Sorry, can't help with the recipes though.

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I'm assuming you've tried to look this up? Not sure how the rice being meat/veg free matters if you're serving chicken with it?


For authenticity, make sure you cook with dirty hands and don't be afraid to add a touch of cross contamination. Make sure you address everyone you serve it to as "Boss."

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yeah, ive actually spent the past 2 days trying to find a legit recipe...ive tried everything from serious eats to reddit to youtube to googling a ton of different things


the reason i want it to be meat free is because they usually cook the rice with the meat inside the rice; i was trying to find the rice recipe and then use another chicken (grilled) recipe to put the chicken on top using a different marinade.


this video is the closest thing ive found to the rice that im looking for...but i really wanted something in a rice cooker because this has way too many steps...


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looks kind of disgusting, but this is what im trying to make (not my picture)...




i will be using sriracha instead of harissa sauce.

ive already got two good white sauce recipes.

im pretty sure the chicken is just chicken tikka made with boneless thigh

im just iffy on the rice.

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Yup, looks like what comes from a typical NYC food cart. I know what you're going for though, have a nice Afghani restaurant near me that serves up good stuff with good presentation and the rice is amazing. They do pumpkin puree on the side instead of the lettuce/white sauce mix.


Ignoring the fact that it looks like the pot that went in the oven has a plastic top (?!) I see what you mean there. Fruit/nuts missing. I would just skip the oven and pretty much follow your recipe in the rice cooker or stove top, throw everything in together or add across cooking time depending on how much you want flavors to mix and how crunchy you want your nuts (yeah I said that). Also feel like I've seen before where the rice is made with stock, maybe in lieu of cooking it with meat in it? I love adding stock or other ingredients to rice as it cooks to make it more flavorful.


So are you starting up your own food truck? A little Calighanistan style? Or would that be Afghanifornia?

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I have a decent shed out back that could fit a nice little meat smoker/curing room. Wife loves cured meats too....

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i love to cook..i trained as a sous and saute chef, and spent a couple years as a pastry chef..food is one of the great parts of life..i figured i'd share some of my recipes..


eat healthy!!


some awesome products have surfaced recently, most notably barilla dried tortelloni..inexpensive, tasty, and it makes a bunch!


they also make a no boil lasagna that is the shit!


to make a nice size lasagna, just get yourself a package of the no boil lasgana

16 oz ricotta cheese

(mix with about 1 cuop parmasan, and some parsley and a beaten egg)

grated mozzarella

veggies (if desired) for the layers..like red peppers, onions or mushrooms

some delicious pasta sauce (classico and barilla are good)


start with the pasta, follow it with some ricotta and mozarella

top with the sauce and veggies, repeat with the layering

top with any leftover cheese

bake for about 45 minutes @ 375 degrees, let it sit for about 15


it's better as leftovers..so make a big pan


**if you want meat, just brown some ground beef with salt and pepper in a pan, mix with the sauce, prepare as above**



to make a homemade sauce for the lasagna

16 oz can crushed tomatoes

can of tomato paste

2 cloves garlic

half a small onion

salt pepper (to taste..don't overdo it..you can always add more)

oregano (about a half tsp of each)



dash sugar


heat garlic and onion in a bit of oil until soft and brown..add spices to taste, add crushed tomatoes and the paste..mix well on low heat for a few minutes..taste and alter if needed, add a dash of suger to cut any acidity..cool a bit before using in lasagna if boiling hot



..so if anyone cares, i'll post a new recipe everyday

tomorrow: veggie sloppy joes, anyone?


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Been on a salad kick these days, likely because I'm growing a lot of greens.


Keeping it simple... Quality virgin olive oil, balsamic vinegar glaze (glaze is key here as its slightly sweeter and much richer), sea salt, cracked pepper. Add in several varieties of kale, arugula and young lettuce. Topped with shredded parmesan cheese.


Can also add fresh pear or apple if you really want to go all out.

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Do pretty much that at least twice a week except mix evoo/honey/balsamic, and put a cut of good blue cheese instead of the parm.  

Edited by One Man Banned
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Nice, sounds awesome!


trying to cut out as many carbs as I can, and the glaze already has far more than non-glaze vinegar and most salad dressings or I'd give that a try. 

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Char Siu aka Chinese BBQ Pork aka A good version of that reddish looking shit on sticks the chinese buffet has


Five spice if you want to grind it yourself:

  • 1 tbsp ground cinnamon or small piece cinnamon stick
  • 1 tbsp anise seed or 1 star anise
  • 1 tsp fennel seed
  • ~1 tsp Szechuan peppercorns (or regular)
  • 1/2 tsp cloves

Grind in mortar & pestle until powdered, use within a week or two. 


The Pork

  • 2 pork tenderloins
  • 1/2 cup soy sauce
  • 1/3 cup honey (replaced with somewhat less squeezed orange first time I made it, also good)
  • 1/3 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup chinese rice wine (white wine works)
  • 2 tbsp hoisin sauce
  • 2 tbsp red food coloring (umm...  no?  depends on how much you like red.  make it green if you want.)
  • 2/3 tbsp five spice (freshly ground if you can, recipe above)
  • 1 tsp finely chopped ginger root
  1. If grilling, cut into 1.5-2" strips along grain.    If cooking in oven,  leave tenderloins whole or slice as with grill, remove excess fat.
  2. Mix all spices and sauces in a small pan, and bring to a very gentle simmer, then remove from heat and cool until no longer hot to touch.
  3. Place pork in resealable bag or tupperware, pour sauce over it.  Toss and marinate 2 hours to overnight.
  4. Preheat grill to medium-high & oil, or preheat oven to 350F
  5. Remove pork from marinade and set some aside for basting
  6. Skip basting for a less rich taste. (See below)
  7. For grill:  Cook for 20 minutes.  Baste often or if dry.  Place small pan of water on the grill, cook and turn regularly, about 1 hour.  Center temp should be at least 145F (medium rare). 
  8. For oven:  Cooking on a smaller rack above a pan filled with marinade works, as does cooking in marinade.   As with grill, baste often or when dry, and turn often.  Marinade can be thickened with flour if not already thick and goes good with a little veggies or as a dip for the tenderloin.


The original recipe I found for this left out basting... I've tried both.  Basted was good, but it was very rich and would have been better as an appetizer / side. 

Use store-bought five spice if you don't feel like making it.  It has a different flavor but will work. 

Serve with ???.  I mix and match things.  The extra marinade makes a good sauce / gravy for mashed potatoes.


A potentially better recipe is here, I'm going to try it next time for the heck of it. 



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I am a complete NOOB at cooking outside of two or three dishes . . I want to learn . 


Trying to make some quick healthy (and tasty) meals - nothing over the top , just kind of tired of the usual chicken breast , potatoes and rice variations . . Lookin for some small tricks that can turn a basic dish into a delicious one .


My lady can cook up a storm but my ego refuses to let me ask her for help . we have one potluck and an annual Friendsgiving coming up in 2 months , gonna scour this thread and find something I can bring for both of those , along with dinner for 2 stuff I can whip up on a nightly basis at home . I work at a neighborhood grocery store and get a big hook up so I’ll test out some of the tamer recipes , will report back with how some of em turned out .

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Stuffed Jacket Potatos--Makes 12


6 large Russet potatos

1lb bacon (cut into 1/2 in. pieces)

Kosher salt and pepper

1 head of broccoli (florets cut into small pieces, stalk peeled and diced)

1 cup creme fraîche

4 tablespoons unsalted butter at room temp

8oz. sharp cheddar cut into 1/2 in. cubes at room temp

1/2 cup thinly sliced chives



 Heat oven to 450F. Poke holes all over the potatoes with a fork, then place on a baking sheet and bake until tender when pierced in the center with a for (about an hour).


Whiile the spuds are baking, render the fat out of the bacon bits in a large skillet over medium-high heat, stirring occasionally (about 10 mins). Once the bacon is crisp, put it on a paper towel to drain, save the fat too and use it for something else.


Bring a medium saucepan of salted water to a boil, add the broccoli and cook until just crisp-tender (30-60 seconds). drain the broccoli in a colander and let it cool. 


Remove the potatoes from the oven and reduce heat to 375F. Let the potatoes sit for a while until theyre cool enough to handle, then halve each potato lengthwise. Use a spoon to scoop out the insides leaving about a quarter in. thick inside the skin. Transfer the potato you just scooped out to a large bowl and add the creme fraîche and butter, mash until smooth. Add the bacon, broccoli, cheese, and chives and stir well. Season to taste with pepper and salt.  Put the potatoskin shells back on baking sheets and divide the mixture up into them.


Use a fork to rough the top of the potatoes in order to get nooks and crannies thatll get crispy in the oven. Bake until the tops are golden-brown and the cheese is melted (15-20 mins). 


Thats it, serve while theyre hot!

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recently made this but served with Israeli couscous and it worked out nicely but I doubled the tomato paste.


make sure you season it heavily because at first it was bland as fuck


Pork, mushroom and marsala stew
Hot, thick and hearty, this glorious pork, mushroom and marsala stew makes the ultimate comfort food for a cool Winter evening. Scoop yourself a bowl straight out of the pot, and enjoy with a slice of crusty bread.


1 kilogram boneless pork shoulder, chopped coarsely
1/4 cup (35g) plain (all-purpose) flour
2 tablespoon olive oil
4 shallots, sliced thinly
2 clove garlic, sliced thinly
300 gram swiss brown mushrooms, halved
1 tablespoon coarsely chopped fresh rosemary
1 cup (250ml) marsala, or port or sherry.
1 cup (250ml) chicken stock
1 cup (250ml) water
1 tablespoon tomato paste
1/2 cup coarsely chopped fresh flat-leaf parsley



Pork, mushroom and marsala stew
1    Coat pork in flour; shake off excess. Heat oil in a large saucepan or flameproof dish over medium high heat; cook pork, in batches, until browned. Remove from pan.
2    Cook shallot, garlic, mushrooms and rosemary in same pan, stirring occasionally, until mushrooms are browned. Add marsala; cook, stirring, 30 seconds.
3    Return pork to pan with stock, the water and paste; bring to the boil. Reduce heat; simmer, covered, for 1¾ hours, stirring occasionally, or until pork is tender. Season to taste.
4    Serve stew sprinkled with parsley.

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