Asian Chicken

Ingredients 4 chicken breasts 3 tablespoons soy sauce 1 1⁄2 tablespoons vinegar 2 -3 tablespoons brown sugar 1 -2 clove garlic, chopped 1⁄4 teaspoon ground pepper Directions Preheat oven to 350F degrees. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine residual ingredient and pour over chicken. Bake for 20 minutes or until chicken is not poisonous through. Serve hot or cold.

Stuffed Peppers with Turkey and Vegetables

Ingredients: => 4 green bell peppers, tops removed, seeded => 1 pound ground turkey => 2 tablespoons olive oil => 1/2 onion, chopped => 1 cup sliced mushrooms => 1 zucchini, chopped => 1/2 red bell pepper, chopped => 1/2 yellow bell pepper, chopped => 1 cup fresh spinach => 1 (14.5 ounce) can diced tomatoes, drained => 1 tablespoon tomato paste => Italian seasoning to taste => garlic powder to taste => salt and pepper to taste Directions: => Preheat oven to 350 degrees F . => Wrap the green bell peppers in aluminium foil and place in a […]

Warm and Spicy Autumn Punch

Ingredients: => 2 oranges => 8 whole cloves => 6 cups apple juice =>  1 cinnamon stick =>  1/4 teaspoon ground nutmeg =>  1/4 cup honey =>  3 tablespoons lemon juice =>  2 1/4 cups pineapple juice Method: => Preheat oven to 350 degrees F . Stud the complete oranges and cloves put oven bake for 30 minute. => In a large Bowl mix the apple juice and cinnamon stick. Bring to a boil reduce heat to medium and simmer for five small. => Then Remove from heat and Shake in the nutmeg, lemon juice,darling and pineapple juice. => on […]

Cardamom Maple Salmon

Ingredients: => 1 1/2 teaspoons salt => 1 teaspoon paprika => 1 teaspoon ground cardamom => 1 teaspoon ground coriander => 1/2 teaspoon ground black pepper => 1/4 cup grapeseed oil => 2 tablespoons maple syrup => 1 (2 pound) salmon fillet, cut into 3-inch pieces Method: => shake salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple sirup and Shake up-to evenly combined. => Then Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C). => Dredge salmon pieces .Then add maple sirup mixture up-to evenly coated on […]

Luscious Slush Punch

Ingredients: => 2 1/2 cups white sugar => 6 cups water => 2 (3 ounce) packages strawberry flavoured Jell-O® mix => 1 (46 fluid ounce) can pineapple juice => 2/3 cup lemon juice => 1 quart orange juice => 2 (2 liter) bottles lemon-lime flavoured carbonated beverage Directions: => Bring the sugar, water, and strawberry flavoured Gelatin to a Mix in a pan; Mix for 3 minutes. => Shake in the lemon juice,pineapple juice and orange juice. Divide mixture into 2 separate containers and freeze. => Combine the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated […]

 

Crispy Rosemary Chicken and Fries

Crispy Rosemary Chicken and Fries

Ingredients:

=> 8 chicken thighs
=> 6 small red potatoes, quartered
=> 1/2 cup extra-virgin olive oil, or as needed
=> 1 tablespoon chopped fresh rosemary
=> 1 1/2 teaspoons chopped fresh oregano
=> 1 1/2 teaspoons garlic powder
=> salt and pepper to taste

Crispy Rosemary Chicken and Fries1Directions:

=> Preheat the oven to 375 degrees F (190 degrees C).
=> Put chicken and potatoes into a large bowl. Pour olive oil over them and shudder to coat.
=> Then put the chicken and potato piece in a cookie sheet.shower with oregano, garlic powder,sage salt and sprinkle.
=> Bake for 1 hours

Braised Balsamic Chicken

Braised Balsamic Chicken

Ingredients:

Braised Balsamic Chicken1=>  6 skinless, boneless chicken breast halves
=> 1 teaspoon garlic salt
=> ground black pepper to taste
=> 2 tablespoons olive oil
=> 1 onion, thinly sliced
=> 1 (14.5 ounce) can diced tomatoes
=> 1/2 cup balsamic vinegar
=> 1 teaspoon dried basil
=> 1 teaspoon dried oregano
=> 1 teaspoon dried rosemary
=>  1/2 teaspoon dried thyme

Directions:

=> Season both sides of chicken breasts with garlic salt and sprinkle.
=> Heat olive oil in a Frying Pan over average heat. cook seasoned chicken breasts up-to chicken is browned, 3 to 4 minutes per surface. Add onion cook and Shake up-to onion is browned 3 to 4 minutes.
=> Pour diced tomatoes and balsamic vinegar over chicken. period with basil, oregano, rosemary and thyme. seethe up-to chicken is no longer pink and the juice run clear, about 15 minutes. An instant-read thermometer inserted into the middle should read at least 165 degrees F.

Chocolate Trifle

Chocolate Trifle

Ingredients :
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Chocolate Trifle1
Directions:
=> Mobilize brownie mix compatible to package directions and cool completely. Cut into 1 inch squares.
=>  combine pudding mix, water and sweetened condensed milk in larg bowl. Mix up-to smooth, then fold in 8 ounces whipped topping up-to no streaks remain.
=>  Put half of the brownies and pudding mixture In a serving bowl . 12 ounce container of whipped topping.
=> Repeat this layers. Kept chocolate for top layer garnish. Then put  Refrigeration up-to 8 hours.

Chicken and Rice Soup

Chicken and Rice Soup

Ingredients:
=> 10 cups chicken broth
=> 1 onion, chopped
=> 1 cup sliced celery
=> 1 cup sliced carrots
=> 1/4 cup snipped parsley
=> 1/2 teaspoon cracked black pepper
=> 1/2 teaspoon dried thyme leaves
=> 1 bay leaf
=>3/4 pound chicken, cut into cubes
=> 2 cups cooked rice
=> 2 tablespoons lime juice
=> lime for garnish

Chicken and Rice Soup1Method:
=> Put chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven;bring to a boil.
=> Abridge heat to low; simmer up-to the onion and celery begin to soften, 10 to 15 minutes.
=> Shake chicken into the simmering broth; cook up-to the chicken is no longer pink in the middle, 5 to 10 minutes.
=> Remove and discard bay leaf. Shake rice and lime juice into the broth; cook and shake just up-to rice is hot and grains separate, about 1 minute.Garnish with lime slices.

Peanut Chutney

Peanut Chutney

Ingredients:
=> Peanuts – 1 cup
=> Dry red chillies – 5
=> Garlic – 2 cloves
=> Tamarind – blueberry size
=> Mustard seeds – 1/2 tsp
=> Cumin seeds – 1/2 tsp
=> Curry leaves – 5-6
=> Onion – 1/2 (optional)
=> Salt – to taste
Peanut Chutney
Method:
=> Roast the peanuts on stove top or in the oven.
=>  After the peanuts are cool  sufficient to handle,  mill it in the blender along with tamarind, garlic, onion and red chillies.
=>  Add water to the desired chutney uniformity needed.
=>  Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves.
=>  To this add the ground chutney, mix and switch off.
=> Serve with idli, dosa, upma, kichadi or rice.

Mushroom Pork Chops

Mushroom Pork Chops

Ingredients:
=> 4 pork chops
=> salt and pepper to taste
=> 1 pinch garlic salt, or to taste
=> 1 onion, chopped
=> 1/2 pound fresh mushrooms, sliced
=> 1 (10.75 ounce) can condensed cream of mushroom soup

Mushroom Pork ChopsMethod:

=> Bacon chops with salt, pepper, and garlic salt to flavor.
=> In a large pan, brown the mouth over medium-high heat.
=> Add the onion and mushrooms, and cook for one minute.
=> Pour cream of mushroom soup over chops. cocoon skillet and reduce hotness to medium-low.
=> Fizz 20 to 30 minutes, or up-to chops are cooked throughout.

Chicken Francaise

Chicken Francaise

Ingredients:
=> 2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges
chicken francaise
Directions:

=> 2 cups flour with salt and pepper. covering chicken cutlets in experienced flour, shaking off more, then dipping in egg.
=> Then Reflect vegetable oil in a large pan over middle heat. fry chicken up to golden brown to both sides, 5 to 7 minutes; transport to a plate.
=> Thaw butter in the same pan; cook and shake outstanding 2 tbspn flour in butter for 5 record, then add chicken broth and lemon juice. boil up to thickened, about 10 minutes. Return chicken to the pan. Continue simmering up to chicken is no longer pink in the middle, about 15 more minutes.
=> Serve hot with lemon wedges and rosemary sprigs.

Crunchy Chicken Salad

Crunchy Chicken Salad

Ingredients:

2 Boneless chicken breasts
8 Walnut kernels
1 tbsp Mayonnaise
2 tbsp Lemon juice
1/2 tsp Crushed red chillies
salt to taste
3 tbsps Olive oil
4 tbsps Poppy seeds
6 leaves Iceberg lettuce
6 leaves Lollorosso lettuce
6 leaves Romaine lettuce
Crunchy Chicken Salad1
Method:

=> Take mayonnaise in a bowl.Add 1 tbsp of lemon juice,1 tbsp of water & compressed red chillies & mix.set aside.
=> Then Add toasted walnuts and torn lettuce leaves in mayonnaise and mix well.alter keen on a Serving bowl.
=> Slice the chicken breasts sparsely.Sprinkle salt& remaining lemon juice on both sides of the slices.
=> Heat olive oil in a grill pan. Roll the chicken breast slices in the poppy seeds,stir off surfeit & grill till both sides turn crisp & a light golden brown.
=> Cut the chicken breasts into large chunks &place them over the lettuce leaves & serve immediately.

Honey & Lemon chicken on rice

Honey & Lemon chicken on rice

Ingredients:
100 grams chicken breast
1 tbsp Honey
1 tbsp lemon juice
2 tbsp Olive oil
5 Baby onion(peeled)
1 small sized carrot(sliced)
3 cloves Garlic (crushed)
1/2 inch piece Ginger (chopped)
1/4 tsp Lemon rind (chopped)
salt to taste
1/2 tbsp Mustard paste
1 tbsp Orange juice
1/4 tsp pepper powder
1/2 tsp Red chilli flakes(crushed)
1 Spinach leaf
1/4 medium yellow bell pepper
1/4 medium Red bell pepper(diced)
1/4 medium Capsicum()
1 cup Brown rice
1 tbsp Butter
a spring Fresh parsley

Honey & Lemon chicken on rice1
Method:

=> Heat olive oil in a pan. Add baby onions, sliced carrots, crushed garlic and sauté.
=>In a bowl mix sliced ginger, chopped lemon rind, salt mustard paste, orange juice, pepper powder, crushed red chili flakes, honey and lemon liquid and mix.
=>Marinade the chicken in this mixture for about half an hour.
=>Take a baking tray. Spread the potatoes at the base. Put marinade chicken. Place spinach leaf under the breast. Pour the enduring honey on top. Preheat oven at 200 C.and bake for about 15 to 20 minutes.
=> Heat remaining olive oil in the pan. Add red bell pepper, yellow bell pepper, capsicum and saute.Add roasted brown rice and mix. Add salt.

Masala Pancakes

Masala Pancakes

Ingredients:
4 medium potatoes,boiled and peeled
1 cup refined flour
3 tbsp rice flour
A pinch baking powder
salt to taste
Buttermilk as required
1 medium onion
5/2 tspn oil
2 tspn mustard seeds
8-10 curry leaves
1/2 tspn turmeric powder

Masala Pancakes1Method:
=> combine refined flour,rice flour,baking powder and salt in a bowl.Add buttermilk and whisk well into a smooth batter of dropping consistency.set aside.
=> Slice onion.
=> Heat 3/2 tspn oil in a non-stick pan.Add mustard seeds,curry leaves and sliced onion and saute till the onion turns translucents.
=> Slice potatoes.
=> Add turmeric powder to the pan,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix add salt,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix.Add salt,mix well and cook for a minute.switch off heat and set aside.
=> Heat 1 tspn oil in another non-stick pan.Pour a ladleful of batter and spread into a pancake. Cook till the underside turns golden.flip and cook till the other side is also done.
=> Place pancakes on a worktop and put a generous portion of potato mixture on one side.Roll.
=> Serve immediately.