Emeril’s Mulligatawny Soup

Origial source was the food network, but the link no longer works.


Amt Item
4 tablespoons ghee or clarified butter
1 1/2 pounds diced boneless, skinless chicken thighs
2 tablespoons garam masala
1 3/4 teaspoons salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups peeled, cored and diced Granny Smith apples
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced sweet potatoes
1 cup dried red lentils
6 cups chicken stock
3/4 teaspoons freshly ground black pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1 cup tightly packed baby spinach
1 (14-ounce) can unsweetened coconut milk
1 cup peeled, seeded and chopped tomatoes (PASS ON THIS)
1 tablespoon apple cider vinegar (OR lemon)
3 cups steamed white basmati rice
1/2 cup finely ground toasted cashews
1/4 cup chopped fresh cilantro leaves



Lentil Soup with Cauliflower and Bacon



  1. In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there’s less than 2 tablespoons, add enough olive oil to make up the amount.
  2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
  3. Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.
  4. Stir the parsley into the soup. Serve the soup topped with the bacon.

Green Chutney (Indian Mint - Cilantro Chutney)



saag paneer {spinach curry}



  1. Place frozen spinach in a blender or food processor, drizzling it with the boiling water as you go so it wilts and you can fit it all in. Process until very finely chopped, but not pureed. Set aside.
  2. Heat ghee or butter in a large pot over medium heat. Add chopped onion and cook, stirring often, until very soft and golden – 20-25 minutes. Reduce the heat if onions are browning – low and slow is the goal.
  3. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the turmeric, cumin and fenugreek powder and cook 1 minute more. Stir in the spinach, bring to a simmer, then add cream or yogurt, lemon juice and salt to taste. Gently stir in paneer and heat through.

Cuban Pork Roast

Perfected by Neal Dreher 2015-05-11 - Serves 8 (or a lot of excellent leftovers - tastes even better!)

STEP 1 - Orange Mixture

AMT Ingredient
2.5 cups water
1 cup fresh orange juice (or about 4 oranges juiced) - better with low/no pulp
1/2 cup chopped cilantro stems
1 medium orange, quartered
3/4 tsp black or pink salt
3/4 tsp black pepper


AMT Ingredient
4-5 lb bone-in pork shoulder, trimmed
6 pieces (thick) bacon
1 pound dried black beans or 1 to 2 cans refried black bens
1/2 tsp black or pink salt
1/2 tsp black pepper


AMT Ingredient
5 tsp grape seed or avocado oil
10-12 green onions diced with green scallions
6 garlic cloves, crushed or diced finely
1/4 cup chopped fresh oregano, divided
2 teaspoons paprika
2 teaspoons ground cumin
1 1/2 teaspoons crushed red pepper
1 can plain organic tomato sauce
1 seeded and thinly sliced jalapeño or HOT pepper


AMT Ingredient
1 bay leaf
4 chopped into strips garlic cloves


ALSO This is excellent served with sliced, oiled, salted (spiced to preference) and baked plantains or sweet potatoes. Also excellent with guacamole. Can eat with grilled/toasted pita bread. For leftovers, allow crockpot to simmer for an hour or two uncovered to help reduce remaining juice.

Homemade Applesauce in a Pressure Cooker

Serves 4-6 generously,


AMT Ingredient Metric
3 pounds apples about 1.5 kg
1/2 cup water 120 ml
1 teaspoon cinnamon 1 gm
1-2 tablespoons dark brown sugar maybe 12-25 gm
1 tablespoon butter, optional 15 gm


Gajar halwa - warm carrot based dessert


Ingredient AMT
Grated carrot 2 cups
Milk 3 cups (used 1.5 cups heavy whipping cream & 1.5 cups water)
Sugar 2 tbl spns (used 4tbls brown sugar)
Cardamom powder 1/4 tea spn (shelled ~8 myself and ground in vitamix)  
Saffron 4-5 strands
Ghee 1 tbl spn (used 2.5 tblsp butter and was way too much!)
Cashew nuts 1 tbl spn (ground 6 in vitamix)


Neal’s Guacamole


Ingredients PART 1

Ghee – 2 tbsp Ginger – 1/2 tsp Garlic – 3/4 tsp Green Chilli – 2 to 3 (or can use regular red chilli/hot sauce) Cilantro (Coriander ) – 2 tbsp (dried works)

Ingredients PART 2

Cauliflower flowerettes – 1/2 cup Frozen Peas – 1/4 th cup Potatoes (Peeled) – 1/2 cup (Cut into cubes) (i used sweet potatoes, which are wonderful!) Carrots – 1/3 cup (Peeled and cut into strips OR shreaded) Beans – 1/3 cup ( Cut into strips) * (I don’t add these because I didn’t know what to use. Just use extra peas) *

Ingredients PART 3

Turmeric Powder – 1/2 tsp Cummin Powder – 1/2 tsp Red Chilli Powder – 1/2 tsp Garam masala –1/2 tsp
Tomato Puree – 1/2 cup * (I don’t use this because I don’t like tomato) Curd (beaten) – 1/2 cup (Using heavy/thick yogurt) Pineapple cubes – 1/2 cup Cashewnuts and Almonds (Sliced) – 1 tbsp each Paneer – 10 to 12 half inch cubes Milk – as needed Oil – as needed to fry paneer (i use corn oil)


  1. Grind ginger, garlic, cilantro and green chilli (add a little with water as needed)
  2. Deep fry paneer in oil until golden brown. This requires a lot of attention to keep cheese from melting.
  3. Take 2 tbsp of oil or ghee in a pan and add the ground paste.
  4. Stir fry, sprinkling a little milk from time to time.
  5. Add all the vegetables, salt, garam masala, turmeric, cummin & red chilli powder.
  6. Stir fry and add tomato puree and little water to cook the vegetables.
  7. Mix and cook until the vegetables are almost done. Now, add the curd.
  8. Add Paneer.
  9. Mix (blend if desired) pineapple, cashews and almonds and add.
  10. Simmer for about 3 minutes. Serve hot in metal bowl.

Pineapple margarita


Sunny summer squash soup (Vitamix)



  1. Heat a large non-stick or enamel-coated pot over medium-high heat. Add the onion, reduce the heat to medium, and cook, covered but stirring every minute or so, until it begins to brown, about 5 minutes (add a little water if it tends to stick). Add the garlic and hot pepper and cook for another minute.
  2. Add all remaining ingredients except the optional ones. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.
  3. Remove half of the soup and put it into a blender* and puree at high speed until completely smooth. (Be careful–hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.) Once it’s blended, pour the soup into another pot. Add the remaining soup to the blender, along with any optional ingredients you choose to use, and blend well. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.

Neal’s Jerk Chicken


AMT } Item  
5-6 lbs chicken
2 peppers (or 2 tsp ground) - scotch bonnet or habaneros w/ seeds
1/2 cup l emon or lime juice
2 Tbsp dark rum
⅓ cup brown sugar
2 Tbsp garlic
1 red onion, diced
4 green onion tops, diced
1 Tbsp thyme
2 Tbsp olive oil
2 tsp salt
2 tsp freshly ground black pepper
4 tsp ground allspice
4 tsp ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
2 tsp molasses
1 tsp salt (pink or black preferred)



  1. Slice chicken into strips about the diameter of a hot dog.
  2. Mix rest of the ingredients in large bowl and let marinate as long as possible up to 24 hours.
  3. Heat grill to high. Prefer coals around the outside of the grill w/ center open.
  4. If desired: Place baked beans can in the center of fire, filled with soaked wood chips.
  5. Place strips on grill closely lined up.
  6. Sear the outside of the chicken pieces.
  7. Check to see the bottoms are not burned. Rotate the grill grate is necessary.
  8. When the pieces are nicely cooked on the bottom, brush the remaining juice in the mix bowl on the top of the chicken and it turn it over.
  9. The chicken is done cooking when it reaches at least 165 and the outside is grilled crisp to your liking

Banana Raisen Bread

from; Makes 12 servings.



  1. Preheat oven to 350 degrees.
  2. Spray 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Set aside.
  3. Sift together dry ingredients.
  4. In large mixing bowl combine butter and sugar.
  5. Using electric mixer, beat until creamy and light;
  6. add vanilla and beat until thoroughly combined, but do not over beat as this will toughen bread.
  7. Add sifted dry ingredients alternately with bananas, beating after each addition.
  8. Stir in raisins and pour batter into sprayed pan.
  9. Bake 50 minutes. Remove from heat and cool.

Fabulous Chicken Salad

Mix all ingredients together in large mixing bowl service with crackers, chips or on bed of lettuce greens.