BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN
Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
- NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
- Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
- Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
- CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
- CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
- DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
- MORNAY SAUCE.
- Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
- VELOUTE SAUCE.
- Substitute chicken, beef, fish, or vegetable broth for the milk.
- HERB SAUCE.
- Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
- CREAM SAUCE.
- Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
- MUSTARD SAUCE.
- Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
CURRIED CHICKPEAS
Serve this side as part of an Indian meal for a healthy bit of spice
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
QUICK CURRIED CAULIFLOWER
Tasty, quick, flavorful, and easy. Use your favorite curry mix.
Provided by Griz
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Core cauliflower, leaving enough core that it remains whole.
- Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
- Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
- Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
- Cut in quarters and serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g
CURRIED BéCHAMEL
Make and share this Curried Béchamel recipe from Food.com.
Provided by Love6381
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, simmer milk, onion, cloves, nutmeg and curry powder for 20 minutes.
- In another sauce pan, make a white roux with the butter and flour.
- Strain milk and gradually add to roux while stirring constantly with whisk. Bring to a boil, and then reduce to a simmer.
- Combine egg yolk and crème fraise in a bowl. Add a small amount of hot sauce to egg and cream mixture. Stirring constantly, slowly add egg mixture to the rest of the hot sauce.
- Finish sauce with sherry, adjust seasonings and garnish with paprika.
CURRIED CHICKPEAS
Steps:
- In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
- Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.
CURRIED SHRIMP
Provided by Marge Perry
Categories Potato Kid-Friendly Low Cal High Fiber Dinner Mango Shrimp Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
BASIC CURRIED ROAST CHICKPEAS
Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy. Use the recipe as a base to make: Curry leaf popcorn Chickpea Bombay mix Curried hummus
Nutrition Facts : Calories 200 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
BECHAMEL
Steps:
- Melt butter in a saucepan.
- Add flour and cook the roux over low heat three minutes. Add heavy cream and whisk. Continue to stir over low heat for five minutes, until mixture thickens. Strain through fine sieve. Season with salt, pepper and nutmeg.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 118 milligrams, Sugar 1 gram, TransFat 0 grams
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