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   -=> Ben Collver wrote to Dave Drum <=-   
      
    BC> Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with   
    BC> one change: i substituted black-eye peas for chickpeas.  I was happy   
    BC> with how it turned out.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Slow-Cooked Vegetable Curry   
    BC>  Categories: Vegetables, Dairy, Herbs, Chilies   
    BC>       Yield: 6 servings   
      
   Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.   
   No big deal and no one will report you to the food police.   
      
   I'm not overly fond of curry without sampling. There are many, many   
   different curry mixes. I wish the recipe writers would speciy which/   
   whose curry mix/powder/paste they used.   
      
   Biryani is pretty straight forward. I'll probably never make this recipe   
   as written since it's a "restaurant" quantity formula. I got it from my   
   local Gordon Food Service store where I score a lot of my staple    
   gropceries.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp & Vegetable Biryani   
    Categories: Asian, Seafood, Rice, Herbs, Vegetables   
         Yield: 24 Servings   
       
         1 qt Water   
         1 tb Vegetable Base   
        12 oz Extra Virgin Olive Oil   
         3 lb Jumbo Spanish onions; diced   
         2 oz Chopped garlic   
         3 lb Yukon Gold potatoes; sliced   
         3 lb Cut green beans   
         3 lb Peas & carrots   
         3 lb Roma tomatoes   
         2 tb Mild chilli spice mix   
         1 tb Ground turmeric   
         1 tb Ground ginger   
         1 tb Ground cumin   
         2    (3") cinnamon sticks   
       1/4 oz Fresh mint leaves; chopped   
        12 oz Plain yoghurt   
         3 lb Basmati rice   
         9 lb Turmeric rice; separate   
              - recipe   
       144 md Peeled, deveined shrimp   
       1/4 c  Fresh mint leaves   
       
     Wash hands. Wash all fresh, unpackaged produce under   
     running water. Drain well. Dissolve the vegetable base in   
     1 qt. of hot water. Stir until dissolved.   
        
     Add 2 oz. of olive oil to a nonreactive, heated rondeau.   
     Add the onions and garlic. Sauté until onions are   
     translucent. Add the stock potatoes, green beans, and peas   
     and carrots. Simmer 2-3 minutes. Season to taste with salt   
     and pepper. Add the tomatoes, chilli spice, turmeric,   
     ginger, cumin, cinnamon sticks, mint, and yogurt to the   
     vegetable mixture. Mix together using a rubber spatula.   
     Simmer 1-2 minutes. Stir frequently. If mixture seems too   
     dry, add water or stock. Spread out in full stainless   
     steel hotel pans in thin layers.   
        
     Allow to cool uncovered.   
        
     Transfer to storage containers. Cover and refrigerate   
     until needed.   
        
     CCP: Refrigerate at 41ºF/5ºC, or below.   
        
     FOR SERVICE: Prepare the basmati rice in a rice cooker per   
     manufacturer's instructions. Season to taste with salt and   
     pepper.   
        
     TO PREPARE A LA CARTE: Add 1 Tbsp. of olive oil to a   
     nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté   
     until opaque.   
        
     CCP: Final internal cooking temperature must reach a   
     minimum of 145ºF/63ºC, held for a minimum of 15 seconds.   
     Add 10 oz. of stew. Sauté until just warmed through.   
     Alternate 6 oz. each of warmed turmeric rice and basmati   
     in sectional layers in a heated serving bowl or on a   
     serving plate. Spoon the Shrimp mixture over the top of   
     the rice. Sprinkle 1/2 tsp. of chopped mint over the top   
     of the shrimp mixture.   
        
     Yield: 24 servings   
        
     Recipe from: http://www.gfs.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... If only we'd stop trying to be happy we could have a pretty good time.   
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