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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Mo-mos & Khotes

beef, lamb

2 cup all-purpose flour
3/4 cup hot water
8 oz lean ground lamb or beef
1/2 onion, finely chopped
1 cup chopped raw kale
1/2 cup cilantro, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 1/2 teaspoon curry powder
1 tablespoon sherry, vermouth or brandy
2 teaspoon flour
2 teaspoon soy sauce
1/2 teaspoon cayenne pepper or
1/2 teaspoon hot chili paste
2 tablespoon butter
1 chopped onion
3 cloves garlic, chopped
3 jalapeno peppers, sliced
1 teaspoon cumin
1 1/2 teaspoon curry powder
1/2 teaspoon dry ground ginger
1/2 teaspoon tumeric
1 1/2 cup raw broccoli, chopped
1/2 red bell pepper, chopped
1 1/2 cup mashed baking potatoes
1/4 cup chopped cilantro
2 tablespoon yogurt
1 juice of 1/2 lime
1 salt and cayenne to taste
1 bunch kale to line steamer

Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through. 2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board. 3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking. 4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Mo-Mos; replenish water as needed. Serve immediately, pairing Mo-Mos with soy sauce, ginger, and vinegar. May also be served with Achar. Mo-Mo Filling: Combine all ingredients. Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer. 2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste. Dipping Sauce for Mo-Mos Yield: 3 Tbsp 1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1 piece of fresh ginger (about 1/2 inch long), shredded Combine all ingredients. Achar: Yield: 1 cup 1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp vegetable oil 1 tsp Curry Powder 2 to 3 jalapenos, thinly sliced 2 to 3 tomatoes, chopped Salt Lime Juice Saute onion and garlic in oil until onion is soft. Add Curry Powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through and mixture has a saucelike consistency. Season with salt and lime to taste Source: Hot & Spicy by Marlena Spieler, 1985, Jeremy P. Tarcher Inc. Posted by Linda Davis