Masha, I would love to have that recipe. Hope you find it and will be willing to post it.

So, when you say "Spices are : turmeric, coriander , coriander seed, cumin seed, 3 peppercorn and salt!! Sauté oil and garlic for 1 min then add chicken to lightly brown! Then sprinkle all the spices over the chicken about 2T per spice," you use a total of 8 T of spices for 4 chicken breasts? Just want to clarify as that seems like a lot of spice.

The only thing I don't have is the achar gosht but I can get that. Can hardly wait for your recipe, Danielle.

So will you share your recipe with us, please.

I am glad you asked this question. I have not made this in a year or so; therefore, your quest had me digging into my recipes to find the one that we enjoyed on several occasions.

Ravioli and Asparagus Salad

2 - 2 1/2 lbs. frozen cheese ravioli
1 lb. asparagus, washed and trimmed (I have also used whole green beans)
1 medium tomato, diced (we prefer small whole cherry tomatoes)
2/3 cup simple Italian dressing (we like Kraft’s Tuscan House Italian if using a bottled dressing) with 2 tablespoons brown mustard whisked in
1/2 cup any chopped nut, toasted

Bring pasta water to a boil. Add a handful of salt. Carefully add ravioli and stir to separate. Bring back to a boil and cook for about 6 - 8 minutes. Meanwhile, place asparagus in glass dish with a little water, partially cover and microwave three minutes. Drain and allow to cool.

Drain ravioli and rinse in cold water and allow to cool. Arrange the ravioli on a large flat spaghetti-type bowl. Top with diced tomatoes. Place asparagus on top in a pleasing pattern. Drizzle dressing over and top with toasted nuts.

Thank you so much, Caitlin.

Within the past week there was an old post pulled up about the Pimento Cheese Sandwiches served at the August Master's Tournament. I did not bookmark it and now I cannot find it. I have searched using numerous key words, gone back days through the messages, and all to no avail.

Can someone help me find it, please.

I like to take a bite of avocado, then pop a salted cherry tomato in my mouth and chew them together. Heavenly!

Elvis Presley's Country Bean Bake

2 cups dried pinto beans
2 tablespoons bacon drippings
1 cup sliced onions
1/4 cup chopped green bell pepper
8 to 16 ounces cubed cooked ham
1/2 cup ketchup
1/4 cup molasses
1 tablespoon vinegar
1 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons dried mustard
1/2 cup reserved bean cooking liquid

Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5 minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325 degrees for 1 hour. Serves 6.

Thanks herby, meatn3, and boredough. Unfortunately, I ended up cooking a ham (family, you know). But now that I have this recipe for lamb, I will try it when family is not coming over.

I always use Russet potatoes to boil for mashed potatoes. Peel, cut into chunks, barely covered with water, cook until a fork or knife will go easily through a chunk; drain, reserving some of the cooking liquid.

Put back on burner, add butter, salt, pepper, warmed milk or cream (never put cold milk or cream in the just cooked potatoes), use Kitchen Aid handheld electric mixer to "mash." (The Kitchen Aid beaters do not have sharp edges which help make gluey potatoes, the beaters are thin rounds fo metal.) If the potatoes need to be thinned, use some of the reserved cooking water.

Mrs. Cheese is correct that potatoes need to be salted correctly.

Meatn3, this will be my first time cooking lamb. I love anchovies, so would be very appreciative if you would share the recipe you use.

That 1 t allspice should say 1 t whole allspice berries

Thank you Mona and Scuba.

I am at a loss as to why anyone would ever have a dry pork chop just because it was purchased at a local or chain supermarket. My daughter has stated many times over the many years that I cook the best tasting pork chops.

I put a little olive oil in a skillet that has been heated to medium heat. When the oil has heated, I place the frozen pork chops in the skillet, then salt the up side. Let the chops cook for awhile until a light golden color, turn, salt this side, then cook until just beginning to get a bit golden. Turn down the heat to low and continue cooking for about 10-20 minutes, depending on the thickness of the chops. Remove chops from the skillet and serve.

This may not be the Chowhound way, but it has worked for me for many, many years.

I saw mentions of using the leftover broth from cooking corned beef as the liquid for split pea soup. I searched for a recipe using the broth and could not find one. I want to prepare these using the wonderful tasting broth I have leftover.

Would you mind sharing your recipes, please.

Here is the way I prepared the corned beef. Amazingly, I had to cook it another 12 hours, so our St P's celebration dinner was delayed another day. What do you think I did wrong that caused the beef to still be tough after the first 12 hours of cooking?

The beef has a great taste; although next time I will get the point cut. The broth is absolutely delicious tasting; I could nearly drink it all by itself.

Corned Beef

3 lbs corned beef flat
2 t black peppercorns
1 t allspice
1/2 t Old Bay seasoning
1 t dry mustard
2 T brown sugar
Bag of spices included with corned beef
2 bay leaves
1 stalk celery
1 whole carrot
6 garlic cloves
1 onion, halved
4 slices bacon, cut in half
1 cup white wine
2 T malt vinegar
1 cup water or water just to cover corned beef

Soak corned beef in cold water for 24 hours to remove excess salt, draining and changing water three times. Drain well prior to placing in crockpot.

One day before planning to eat, put corned beef fat side down in crock. Mix peppercorns, allspice, Old Bay, mustard, and brown sugar. Spread halt on one side of corned beef, flip the beef to fat side up and then spread on that side. Sprinkle spices included in small bag on corned beef. Add bay leaves, celery, carrot, garlic, and onion to the pot. Put sliced bacon on top of corned beef. Add wine, vinegar and water to crock.

Turn crockpot on low and cook for 8 – 12 hours. Turn crockpot off and leave everything in crock until the next day when going to eat (this allows to corned beef to absorb all of the wonderful flavors).

Next day, turn crockpot back on low to heat beef. When thoroughly heated, remove the beef to a plate to rest and slice.

Thanks, Big Bad. I did not realize there was a recipe on the side of the box for Pineapple Upside Down Cake. Will check it out.

Here is the recipe for the chili gravy we use. It is wonderful.

Chili Gravy

The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross between Anglo brown gravy and Mexican chili sauce. It was invented in Anglo-owned Mexican restaurants like the Original Mexican Restaurant in Fort Worth.

1/4 c lard (or vegetable oil)
1/4 c flour
1/2 t black pepper
1 t salt
1 1/2 t powdered garlic
2 t ground cumin
1/2 t dried oregano
2 T chili powder
2 c chicken broth (or sub water)

Heat the oil in a skillet over medium-high heat. Stir in the flour and stir for 3-4 minutes, or until roux is light brown.

Add the dry ingredients and continue to cook for 1 minute, constantly stirring and blending. Add chicken broth or water, mixing and stirring until sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust thickness, if necessary. Makes 2 cups.

If you want a meat gravy, brown 1/2 pound ground beef and add 1/2 chopped small onion and add to spices before adding the broth.

Big Bad and Hamster, would you mind posting your recipes, please. I have never had good luck with the recipes I have used and would love to find a recipe that really works for us.

My plans to use as liquid for the corned beef are:

1 cup white wine
2 T malt vinegar
1 cup water or water just to cover corned beef

We have just about the same thing every St Patrick's Day. This year, however, I have decided to cook the corned beef in the crockpot and see how we like it. In fact, the beef is in cold water right now, the water has been changed once, and will be changed at least two more times; am letting it sit in the water for 24 hours. Plan on cooking the beef tomorrow so that it will have time to sit in the juices for several hours before eating on Sunday. I read various boards here on Chowhound and boards on other sites to come up with what I believe will be a winning combination for the beef. Will have to let y'all know how it comes out.

All of these are cooked separately. We just don't care for cooking them together.

My Corned Beef
Horseradish Cream Sauce
Stewed Potatoes
Honeyed Carrots
Mom’s Cabbage
Irish Soda Bread
Sweet Butter
Beverage – haven’t decided

Forgot to add that I have oven roasted beets chilling in the refrigerator that I plan to slice and serve just as is.

I did not realize when I previously posted an inquiry that it was forbidden to ask about places to stay; my apologies.

I would like some recommendations on places to eat, please. Never been in that area before and am looking forward to our stay.

We fix these little beauties nearly every 4th of July with Grilled Corn on the Cob and Melon Ball Salad with Raspberry Vinaigrette. Delicious

Honey Lime Game Hens

2 cloves garlic, finely chopped
1/4 cup fresh lime juice*
3 Tbs vegetable oil
2 Tbs honey
2 tsp finely chopped fresh thyme or 1 tsp (5 ml) dried
1 tsp finely chopped lime zest**
1 tsp paprika
Salt and freshly ground pepper to taste
2-3 Cornish game hens, halved, backbone removed

Whisk together all ingredients except the game hens in a mixing bowl and transfer to large resealable plastic bag. Add the halved game hens and turn the bag to distribute the marinade. Refrigerate for 2 to 3 hours, turning occasionally.

Remove the game hens and discard the marinade. Grill hens over indirect heat, bone side down, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes. Remove from the grill and allow to rest for 10 minutes before serving. Serves 4 to 6.

*I use bottled. **I don’t do the zest.

VEGETABLE SOUP

Hank is absolutely correct.

We like this rice and avocado dish.

Navajo Avocado Rice

Recipe By: Houston Chronicle
Serving Size : 6
1 tablespoon each: butter or margarine and olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano, ground cumin, and turmeric
1 14.5-oz can chicken broth
1 avocado

Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings.

I just made one of those at my daughter's request. She was reminiscing about her long ago days of childhood and said this was one she remembered me making when we lived in Germany and that she sure would like to have the cake again. So I made her one and she was very, very happy.

MRS, I would love to have your recipe.

I have browned the meat, but not floured it. I seem to recall my Mom flouring the meat; I thought it was just extra calories, so did not flour. Will flour now and see if that helps. Thanks.