MUM'S EVERYDAY RED LENTILS
Provided by Aarti Sequeira
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
BAILEYS RED VELVET TRES LECHES CAKE
Soaking cake in a combo of cream, evaporated milk, and Baileys Red Velvet Liqueur infuses this dessert with rich flavor--and gives it a gorgeous pink hue.
Provided by Rachael Ray Every Day
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 9h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking dish; line the bottom with a parchment paper square.
- In a small bowl, whisk the flour, baking powder, cinnamon, and salt. In a medium bowl, using an electric mixer on high speed, beat the sugar and eggs until very light and fluffy, 5 to 7 minutes. Add half of the dry ingredients. Beat on low speed just to blend. Beat in the milk, then the remaining dry ingredients, just until blended. Transfer to the cake pan; smooth the top.
- Bake until the top springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.
- In a medium bowl, whisk 1 1/4 cups Baileys, 1 cup cream, evaporated milk, and vanilla. Using a skewer, poke lots of holes all over the cake, all the way to the bottom. Pour half of the Baileys mixture over the cake and let stand for 10 minutes. Pour the remaining Baileys mixture over and let cool completely. Cover and refrigerate for at least 8 hours and up to 2 days.
- Run a knife around the edge of the pan. Place a plate on top of the pan; carefully invert the cake onto the plate; remove the parchment paper.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the remaining 1/4 cup Baileys Red Velvet. Beat in the remaining 1 cup cream until firm peaks form. Spoon on top of the cake. Top with strawberries.
Nutrition Facts : Calories 502 calories, Carbohydrate 42.6 g, Cholesterol 141.4 mg, Fat 30.1 g, Fiber 1.1 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 292.7 mg, Sugar 22.4 g
RED LED AND HAT TALLY'S
This was a favorite of mine as a child. My grandmother and great grandmother used to make it as they were canning. It was a recipe my great-grandfather had while in the Navy during WWII.
Provided by Tara1183
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Chop bacon and fry just until it starts to crisp.
- Add tomatoes, celery, onion and pepper and stew on med-low with bacon until tender (about 15 min).
- Sprinkle with sugar, stir and serve in bowls with fresh bread.
Nutrition Facts : Calories 356.8, Fat 31, SaturatedFat 10.3, Cholesterol 46.2, Sodium 576.8, Carbohydrate 10.6, Fiber 2.8, Sugar 6.2, Protein 9.9
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