1 1/2 teaspoon onion powder
2 teaspoons garlic salt
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons honey
2 tablespoons butter
1 pound raw pecan halves
Preheat oven to 250° F and line large rimmed baking sheet with foil.
Mix onion powder, garlic salt, curry powder and cayenne in small bowl. (Because I don’t use onion powder much, I needed to break it up with a small fork.)
Melt butter and honey in a saucepan over medium heat. Add pecan halves, stir to cover all the nuts with butter/honey mixture. Remove from heat.
Add spice mixture and toss to coat evenly. Spread pecans in single layer on the foil-covered baking sheet.
Bake pecans until dry and toasty, about 40 minutes. Take off of pan and cool completely on waxed paper. Separate the pecans. This mixture stores for up to 1 week.
1 (16 oz) can of peaches halves, drained and cut in half
1 (16 oz) can of pear halves, drained and cut in half
1 (16 oz) can pineapple slices, drained
1 (16 oz) can apricot halves, drained
1/2 cup raisins
1 ½ teaspoons curry powder
1/2 cup brown sugar
1/3 cup butter, melted
Place canned fruit in a 7×11 glass (oven proof) bowl. Sprinkle raisins on top.
Mix brown sugar, and curry powder. Sprinkle on top of fruit.
Melt butter and pour evenly over fruit.
Bake at 325° for 45 – 50 minutes. Let cool, then refrigerate overnight.
Reheat at 325° until hot and bubble (40 – 50 minutes). Serve.
3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
6 eggs, large
2 Tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp cayenne pepper
2 tsp curry powder
salt, to taste
paprika, for garnish
2 Tbsp crispy onions, for garnish
Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water – add ice if possible and let sit for 10 minutes.
Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
Sprinkle with paprika and the onion pieces and serve chilled.