heat oil and cook onions , stirring , for about 4 minutes', 'add 1-4 teaspoons mrcurrys', 'com instant curry seasoning powder', 'also add garlic& ginger and stir mixture for about 30 seconds', 'add tomato , salt as needed and cook& stir for 5 minutes', 'add cooked , drained potato pieces and gently stir for another 4 minutes', 'serve'

cook potatoes in plenty of boiling salted water until a little more than fork-tender', 'drain well', 'peel as soon as you can handle them using a towel to hold the hot potato', 'the peeling should come off easy using a knife to gently scrape off the peel', 'while the potatoes are cooking , boil the eggs in salted water', 'start timing as soon as water comes to a boil', 'cook exactly 12 minutes', 'drain and cool under running cold water until cool enough to peel', 'peeling under cold water makes the shell come off easier', 'in a large bowl , put the still hot potatoes and run through them with a knife going in all directions to make tiny dices', don't be afraid to chop them well, 'add celery , onions and relish', 'stir well', 'add mayonnaise , mustard , salt , pepper and garlic powder', 'mix well', 'add peeled eggs that have been chopped fine', 'stir in gently', 'taste and adjust seasoning , if needed', 'this salad should be on the dry side , not too mushy from mayonnaise', 'mr ed', doesn't measure anything since he's been making this potato salad for more than 50 years, 'you may want to add half the mayonnaise and then more to get the right consistency or even add more , if needed', once you're satisfied with the salad , cover with plastic wrap , leaving a small vent and refrigerate until thoroughly chilled]

a couple of hours before you eat drain your tofu', 'then place the block of soya matter between a couple of sheets of paper towels', 'now place a good size book on top of that', 'what you are doing here is getting the excess moisture out of it so it can soak up the malt vinegar', 'let it squeeze for an hour or so , then place the tofu into a bowl of malt vinegar and place it in the fridge', you don't really need to cover the tofu with it , but the more the better, 'let it marinade for as long as you can , preferably overnight', 'to make the beer better simply mix the equal amounts of flour and beer along with the spices', 'dump a whole bunch of oil into a deep pan or wok until it is about 2 inches deep and heat it up on a nice hot stove burner', 'cooks up your chips and place them in a warm oven', 'while it is heating , take the marinated tofu out of the fridge and pat it dry', 'cut it lengthwise into bars about 2 inches wide', 'when the oil is real hot , dunk the tofu bars into the batter and toss them in the oil one by one', 'be sure they are thoroughly thoroughly with the batter !', 'deep fry them until the batter turns a nice golden brown , and be careful to not let them stick together', 'fish them out and place them on some more paper towels', 'place chips and tofu onto a plate and serve right away !'

in a large pot saut yellow onion , green onion and bell pepper in butter until softened', 'i use half of a red and half of a yellow pepper to add color', 'add soup and rotel and stir to combine', 'turn to simmer and stir occasionally', 'it can just hang out on the stove on low until you are ready or you can proceed with the next step', 'about 5 minutes before you are ready to eat add the shrimp and stir in to mix', 'if using crawfish add about 2 minutes before serving as they are already cooked', serve with some plain white rice and some good crusty buttered bread and you have a meal- you could add a salad but then you couldn't eat as much of 'dis here !]

heat a 12-inch skillet over medium-high heat', 'add butter , and cook until melted and foamy', 'add garlic , rosemary , and lemon juice and rinds', 'stir in worcestershire and hot sauces , and bring to a simmer', 'season shrimp with salt and pepper', 'add to skillet', 'cook until pink and firm to the touch , 3 to 4 minutes', 'season with pepper', 'serve in a shallow serving bowl with bread'

combine beans bacon and butter in a 4 quart pan', 'add water until pan is nearly full', 'cook over medium heat until tender , watching the water carefully- keep water up'