Quarantined Cooks Club

Ingredients 4 to 10 cloves of garlic peeled and smashed 2 to 3 Cinnamon sticks DO NOT SUBSTITUTE POWDERED CINNAMON 32 Oz Dr Pepper Flank Steak - Can substitute Sirloin, London broil. 2 to 3 Tablespoons of Reata Grill Blend Reata Grill Blend 4 Tablespoons Kosher Salt 3 Tablespoons Pasilla or other strong Chile powder 2 Tablespoons dried granulated garlic 2 Tablespoons sugar 2 Tablespoons ground cumin 2 Tablespoons freshly ground black pepper 1 tablespoon ground thyme Reduce salt and chile by 1 tablespoon each if you don't like it too spicy. Instructions Pierce both sides of the steak liberally with a fork or Jaccard type device.  Place the steak in a gallon sized Zip Lock bag, add the garlic, cinnamon sticks, and add Dr. Pepper so as to cover all of the meat.  Place in the refrigerator for 36 to 48 hours. The longer the better When Ready to Cook Heat grill to medium -high.  Remove steak from the marinade, dispose of marinade, pat dry with paper

This recipe was taken from the NY Times cooking section.  Instead of making it with Asparagus, as we didn't have any, we made it with cauliflower rice which worked out great. Ingredients 3 tbl honey 3/4 teaspoons black pepper - plus more to taste Kosher Salt 2 tbl all-purpose flour 1.5 tsp ground turmeric 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces (you can substitute any kind of meat or tofu for this) 1 tbl coconut oil 12 oz of asparagus trimmed and thinly sliced  1 teaspoon of rice vinegar 1 lime cut into wedges Instructions In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2

Ingredients: 2 tbl butter 1 tbl whole wheat flour or 2 tbl of all-purpose flour 1 cup Chilled Milk 1/4 tsp black pepper powder pinch of nutmeg salt to taste 2 tbl grated cheddar cheese Instructions: Boil Pasta  Heat a saucepan, keep the flame to a low and add 2 tablespoons butter.  When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour (maida) Stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly. Sauté the flour till you geta  pale golden color. Don’t brown the flour. Keep the flame to the lowest and then pour 1 cup chilled milk. The milk has to be chilled, so that lumps are not formed. If you use hot or warm milk or milk at room temperature, lumps can be formed. Do stir frequently while the milk warms and heats up. On a low flame, simmer the sauce till it thickens. When the sauce has thickened well , switch off

Ingredients: 4 cups brussels sprouts, cut in half 6 oz chili "espelette" vinaigrette (see below) 2 sprigs fresh mint 4 oz queso fresco 1/2 Serrano pepper, thinly sliced 4 oz Marcona almonds, crushed 1 apple, julienned salt and pepper to taste Chili "Espelette" Vinaigrette Ingredients 1 qt honey 1 cup red wine vinegar 1 cup fermented hot pepper paste 1/4 cup Sambal 1/2 lemon, juice and zest salt to taste Instructions: Chili "Espelette" Vinaigrette Thoroughly combine ingredients in a large bowl Brussels Sprouts Fry brussels sprounds White brussels sprouts are still hot, toss with chili vinaigrette, mint, queso fresco, Serrano pepper slices, and almost Arrange on a platter, and serve Submitted by Scott - USA

Ingredients 4 Mangoes (Raw) 2 tablespoons Salt , + more (adjust) 2 teaspoons Turmeric powder 1 teaspoon Asafoetida 1 tablespoons  Fenugreek Seeds 3 tablespoons Mustard seeds , halved/coarsely pounded 3 tablespoons Red Chilli powder , (adjust) 1 tablespoon  Onion Nigella Seeds 1 tablespoon Fennel seeds, coarsely pounded 1 tablespoon Coriander Seeds 1/2 cup Mustard oil Instructions: Wash the mangoes and dry them completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes. In a large bowl, combine the 2 tablespoons salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water. Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture. Heat a

Ingrediens: Cube steak (Or chicken) 6 – 8 pieces, 3 x 4 inches and no more than ½ inch thick 1 ½ - 2 cups flour 1 ½ teaspoons coarse ground black pepper ¼ teaspoon garlic powder ¼ teaspoon salt 4 eggs ¼ cup milk, half & half or light cream ¼ teaspoon coarse black pepper  ¼ teaspoon garlic powder 2 cups Italian style bread crumbs Cooking oil (enough to be ½ inch deep in a large skillet) 2 ½ pounds of potatoes, peeled and quartered 2 cans of corn White peppered gravy (see recipe below) Gravy ingredients: 4 Tablespoons butter 4 Tablespoons  2 Teaspoons coarse ground pepper 1 teaspoon salt ½ teaspoon garlic powder 2 ½ cups milk Instructions: Start cooking potatoes (so they are ready to mash when meat is done) Heat corn Mix flour, pepper, garlic powder and salt in a bowl  In a second bowl, whisk eggs, milk, black pepper and garlic powder  Pour bread crumbs into a third bowl, pan or on a large plate Heat oil on medium flame (until a drop of water sizzl

Rajma Chawal is a delicious main course recipe. It contain good quality of carbohydrate and protein that can suit your taste. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using ingredients like rajma(kidney beans) rice, onions, tomatoes and mélange of spices. Ingredients: 1 cup red kidney beans 2 large onion 1 teaspoon ginger 1 tablespoon coriander powder 1 tablespoon powdered black pepper 1 cinnamon stick 2 green cardamom 2 clove 3 tablespoon mustard oil 2 large tomato 1 cup rice 1 tablespoon garlic 2 chopped green chills 1 tablespoon cumin powder salt as required 1 tablespoon Garam masala powder ( Indian Masala not sure if you will get it there ) 1 black cardamom 1 tablespoon black pepper 1 tablespoon ghee/butter Instructions: Wash the rajma ( Kidney Beans) and allow it to soak in water overnight. Wash it again and pressure cook with 2 cups of water, salt and turmeric. Once the rajma is soft a

Ingredients Boneless Chicken 1/2 kg Yogurt 200 gram Red chilli powder 1 teaspoon Salt to taste Ginger-garlic paste 2 teaspoon Dry fenugreek leaves 1 teaspoon Lemon juice 2 teaspoon Ingredients for Gravy: Ingredients Quantity Onion 2 Cumin seeds 1/2 teaspoon Green chilli 3 Tomato 3 Cashew nuts 10 no’s Almonds 10no’s Red chilli powder 1 teaspoon Coriander powder 1 teaspoon Salt to taste Dry fenugreek leaves / kasoori methi 1/2 teaspoon Fresh cream ( Amul ) 1/4 cup Coal Pieces 1 small Butter 1/2 cup Bay leaf 1 Food color small pinch Instructions: Take the boneless chicken and cut it into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it well and keep it in a fridge for marinating for at least 6 hours or overnight. Heat the oil in a wok and deep fry the chicken pieces till light golden in color or till chicken is completely cooked. Take it out from the oil and keep it as

Ingredients: 4 cups flour 1 cup sugar 1 teaspoon salt 1 teaspoon baking soda 1 1/2  sticks softened butter 1 1/3  cups buttermilk 3/4  cup golden raisins Two 8inch x 5 1/4 inch x 1 1/2 inch casserole pans (I use the disposable foil kind) Instructions: Combine dry ingredients in large bowl Work in the butter as you would for a pie crust.  You want the mixture to be a crumble about the size of peas.  Do not over-mix. Add buttermilk and raisins and stir well with a fork. Dough will become thick.  Flour your hands and knead the dough slightly until all ingrediants are combined.  Divide in half and put into pans.  Pat down evenly. Score an X on top and Bake at 350F for about 1 hour.  Golden brown. Glaze Melt 1 tablespoon butter in a small saucepan.  Add ½ teaspoon lemon juice and ½  teaspoon vanilla extract. Add 1 cup of powdered sugar and 1 tablespoon milk and stir until smooth.  Add more milk 1 tablespoon at a time if required. Drizzle or brush on cool loaf. ENJO

Ingredients: approx. 500 g (1lb) of boiled potatoes potato flour / potato starch 1 egg salt Instructions: Peel, boil, strain the potatoes and immediately thoroughly crush them with a press or grind in a food processor. Cool and evaporate thoroughly. Put the potatoes on a plate and pat.  Carve 1/4 of the potatoes, remove this part and set aside.  Pour potato flour into the free space in the same amount as removed potatoes. Add egg and potatoes with parts that were set aside Add salt and combine ingredients into a smooth dough. If necessary, add additional potato flour. Form a ball from dough. Peel a piece of dough the size of a larger walnut and form a ball in your hands.  With the tip of a wooden spoon or finger make a small hole in the middle. Set the dumplings aside. Boil salted water in a large pot.  Cook the first batch (half) of the small balls as follows:  reduce the heat under the pot to a minimum and put t

This is a very hot sauce that can be put on Dim Sum, Chicken or Paneer Tikka, Spring Rolls, or any other side dish. Ingredients: Tomato – 2 Garlic 8 cloves Red chilies 3-4, tear, de-seed and soak in 1/2 cup warm water for 15-20 mins Soy sauce 1/4 tsp (optional) Vinegar 1 tbsp Sugar 1 tsp Oil – 1 1/2 tbsps Salt to taste Instructions Bring 1- 1/2 cups of water to a boil, place the tomatoes and Red Chillies in the hot water and cook for 6 minutes on high heat.  Once the tomatoes and red chilies reach room temperature, peel the tomato and discard the skin. Blend the peeled tomato along with red chilis, garlic, sugar, vinegar, soy sauce, and salt to a smooth paste.   Heat a tbsp of oil in a pan, add garlic and then ground paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl. Submitted by: Geeta - India

Ingredients 1c. Fresh Coriander 1/2c. Fresh Mint 3-4 Green Chilies Chopped Ginger or Ginger Paste 1 tbl Cumin Seeds Salt 3-4 tbl Lemon Juice 1 small onion 1 cucumber Oregano Mayonnaise Cheese Bread Instructions Blend the Fresh Coriander, Mint, Green Chilis, Ginger, cumin seeds, salt, lemon juice till it's smooth  Take 3 slices of Brown Bread and apply sauce on one side on each slice.  Then put sliced Tomatoes, Onion and Cucumber on two slices.  Apply little Mayo on the top of vegetables Sprinkle little Oregano on top  Put a cheese slice over it and Cover it with 3rd slice Submitted by: Gaurav - India

Ingredients for the Chicken 1 1/2 c. bread crumbs 1/2 tsp. garlic powder 1/4 c.  freshly grated Parmesan, plus more for garnish 2 large eggs, beaten with 1 tbsp. water 1/2 c. all-purpose flour 1 1/2 lb.  boneless skinless chicken cutlets Kosher salt Freshly ground black pepper Vegetable oil 1 c. shredded mozzarella 1 jar of your favorite tomato sauce Instructions Preheat oven to 400º  Make chicken: Prepare breading station with three large mixing bowls: one bowl with bread crumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.  Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess.  Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate. In a deep cast-iron skillet over medium-high heat, add 1/4" oil.  When pan is hot but not smoking, add chicken.  Cook until golden brown, 5 to 7 mi

After a month of quarantine during the COVID-19 outbreak, I noticed that many of my conversations with my friends, family, and co-workers were sounding similar.  With several million people across the world forced to stay at home to prevent the spread of the virus, our routines were very similar.  Aside from working during the day, watching TV, and sleeping, the one thing most people looked forward to was their meals.  After 4 weeks of cooking at home, I was getting tired of my routine recipes and was looking for something new.  To help, I setup a virtual pot-luck with a group of co-workers where everyone shared a recipes from the meals they have recently cooked or meals they loved.  Please enjoy the food that people from across the globe, quarantined at home, are eating.  Bon Appétite!