Aloo Jeera

Submitted by Jayashree T. Rao
Serves 4

Aloo JeeraAsafoetida may look like a typo, but it’s a dried latex derived from roots used in middle eastern cuisine.  It’s supposed to taste similar to leeks when cooked.

4.5 from 2 reviews
Aloo Jeera
Recipe type: Side Dish
Cuisine: Middle Eastern
Cook time: 
Total time: 
  • ½ kg. potatoes
  • 1 tbsp cumin
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • ½ tsp mustard
  • 2 tsp chili powder
  • 2 tbsp oil
  • Salt to Taste
  1. Take a microwave safe bowl, add oil with cumin, asafoetida and turmeric powder.
  2. Microwave for thirty seconds. Put the potato pieces into it.
  3. Microwave on 600 Watt power for five minutes. Stir in between.
  4. Add salt and mix well. Continue to microwave for another ten minutes.
  5. It gives a nice crisp look. Add chili powder and give a toss.
  6. You can again microwave for 30 seconds if you wish.


Deviled Eggs

Submitted by Trish
Servings 6-8


6 eggs 1 tsp white vinegar
1 tbsp mayonnaise ¼ tsp prepared mustard
1 tsp paprika salt & pepper to taste


  1. deviled eggs by freakgirl on FlickrPlace eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
  2. Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
  3. Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  4. Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled. 
  5. Sprinkle with paprika.

Dave’s Buffalo Wings

Submitted by The Wizard of Ahhhs


4 or 5 lb. bag of wings, defrosted 1 qt buttermilk
Oil for deep frying Flour for dredging
1 12oz. bottle of your favorite hot sauce 1 stick unsalted butter
1 clove garlic, chopped ½ tsp dry mustard
dash of Worcestershire sauce


  1. Defrost wings & soak them in buttermilk overnight.
  2. Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
  3. In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
  4. Once the sauce boils for a minute or so you can turn it off; it’s done.
  5. When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.

Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.

Balsamic Dressing

Submitted by Ruth


½ c. high-quality light olive oil ½ c. high-quality balsamic vinegar
1 tsp seeded mustard 1 tsp honey


  1. Place all ingredients in a sealed jar & shake until combined. 
  2. For a bit of a kick you can add a small amount of dried chili or paprika.

Beef Stroganoff

Submitted by NorthernDarling


7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste


  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.