Bombay Chicken Wings

Ingredients

• 24 pieces chicken wings
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• 2 tablespoons soy sauce
• 2 tablespoons oil
• 2 tablespoons chopped spring onions
• 2 cloves garlic, chopped
• 1/8 teaspoon pepper
• 1 teaspoon chili powder
• 10 sprig cilantro

Yogurt Mango Dip

• ½ cup plain yogurt
• 3 tablespoons diced ripe mangoes
• 1 tablespoon minced cilantro
• 1 tablespoon chopped spring onions
• ¼ teaspoon hot sauce
• Salt to taste

Procedure

• Rinse and dry the wings.
• In a large bowl, combine the remaining ingredients, except cilantro. Marinate the chicken for at least an hour.
• Combine the ingredients for the dip and set aside in a refrigerator.
• Drain the wings and place in a single layer on a baking dish, bake in a preheated 350 oF oven for 25 minutes or until done.
• Serve the chicken hot with rice or grilled pita bread and the cold dip. Garnish with cilantro sprigs.

Chicken and Vegetables in Peanut Curry Sauce

Ingredients

• 1 kilo chicken breast fillet
• 1 pack season breading mix
• Oil for frying
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon curry powder
• 1 big can coconut cream


• ½ cup water
• ½ cup peanut butter
• 5 pieces okra, halved
• 1 bundle sitao, sliced
• 1 red bell pepper, cubed

Procedure

• Coat chicken with season breading mix.
• Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.
• In a pan, heat some oil, then sauté garlic and onion. Add curry powder.
• Pour in the coconut cream, water and peanut butter. Stir to blend. Bring to a simmer.
• Add the vegetables and cook until done.
• Add the chicken and cook until heated through. If the sauce is too thick add more water. Season to taste.
• Serve with rice or grilled pita bread.

Sangria (Spanish Wine Punch)

Ingredients

• 2 bottles red wine or dry white wine
• 1 cup Grand Marnier
• juice of 2 lemons
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 1 quart seltzer water

Procedure

• Combine all ingredients in large pitcher or punch bowl with ice or chill overnight.
• Serve over ice. Garnish with frosty (nearly frozen) fruits and long slivers of fresh orange peel.
• Sparkling wine or a champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet.

Frozen Chocolate Custard

Ingredients

• 1/2 cup heavy cream
• 1/2 cup water
• 1/2 cup cocoa powder
• 4 egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 7 teaspoons artificial sweetener (or to taste)

Procedure

• Place the first 4 ingredients in blender and process on low until smooth. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until bubbles form around the edge of the mixture. Do not overcook. Chill until room temperature.
• Pour mixture into ice cream maker. Stir in cream and vanilla, then add artifical sweetener. Freeze according to ice cream maker instructions.

Note

• Amount at 4.5 grams per 1/2 cup serving.
• This recipe for Frozen Chocolate Custard serves/makes 1qt

Jamaican Jerked Chicken

Ingredients

• 18 pieces chicken wings
• 1 onion, chopped
• 2/3 cup spring onions, chopped
• 2 cloves garlic
• ½ teaspoon thyme
• 1 ½ teaspoon salt
• 1 ½ teaspoons ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ cup pickled jalapeno peppers
• 1 teaspoon pepper
• 6 drops Tabasco sauce
• 2 tablespoon soy sauce
• ¼ cup oil

Procedure

1. In a food processor or blender, combine all ingredients except chicken wings. Puree until well blend.
2. In a large shallow dish, arrange the chicken wings in a single layer. Spoon the pureed mixture over them, rubbing all over. Cover the pan and marinate in the refrigerator overnight.

Brush a rack or grill with oil then place over a baking tray covered with aluminum foil. Arrange the chicken on the rack then brush with marinate. Bake in a preheated 450 °F

Margarita

Ingredients

• 1 1/2 oz tequila
• 1/2 oz triple sec
• 1 oz lime or lemon juice

Procedure

• Rub glass rim with citrus juice and then dip in fine granulated sugar.
• Place all ingredients in a cocktail shaker filled with ice. Shake 30 seconds and pour into glasses.

Homemade Vanilla Ice Cream

Ingredients

• 1 1/2 cups sugar
• 2 envelopes unflavored gelatin
• 8 cups light cream
• 4 tsp. vanilla
• 1/8 tsp. salt
• 2 beaten eggs

Procedure
 

In a large saucepan combine sugar, gelatin, and 1/8 tsp. salt. Stir in half of the light cream. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes more. Cool. Add remaining cream and the vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions.

Makes 8 to 12 servings.