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 […]

 

Caribbean Chicken Salad

Caribbean Chicken Salad

Ingredients:
=> 2 skinless, boneless chicken breast halves
=> 1/2 cup teriyaki marinade sauce
=> 2 tomatoes, seeded and chopped
=> 1/2 cup chopped onion
=> 2 teaspoons minced jalapeno pepper
=> 2 teaspoons chopped fresh cilantro
=> 1/4 cup Dijon mustard
=> 1/4 cup honey
=> 1 1/2 tablespoons white sugar
=> 1 tablespoon vegetable oil
=>1 1/2 tablespoons cider vinegar
=> 1 1/2 teaspoons lime juice
=> 3/4 pound mixed salad greens
=> 1 (8 ounce) can pineapple chunks, drained
=> 4 cups corn tortilla chips

Caribbean Chicken Salad

 

Directions:
=> first Put the chicken in a bowl and cover with the teriyaki marinade sauce. Marinate at least two hours in the refrigerator.
=> then mix the tomatoes, onion, jalapeno pepper, and cilantro in bowl. Cover salsa, and refrigerate.
=> In other small bowl, mix, honey, sugar, vinegar, mustard, oiland lime juice. Cover dressing, and refrigerate.
=> Preheat the grill for high heat.
=> Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
=> Then ,Arrange mixed salad greens on plates. Spoon some of the salsa over each salad and sprinkle with 1/4 of the pineapple chunks.
=>And hackle tortilla chips into large chunks and sprinkle over salads. Put some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Delicious Ham and Potato Soup

ham-and-potato-soup

Ingredients:
=> 3 1/2 cups peeled and diced potatoes
=> 1/3 cup diced celery
=> 1/3 cup finely chopped onion
=> 3/4 cup diced cooked ham
=> 3 1/4 cups water
=> 2 tablespoons chicken bouillon granules
=> 1/2 teaspoon salt, or to taste
=> 1 teaspoon ground white or black pepper, or to taste
=> 5 tablespoons butter
=> 5 tablespoons all-purpose flour
=> 2 cups milk

ham-and-potato-soup1
Directions:
=>First , mix the potato’s , celery, onion, thigh and water in a Bowl. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
=> then ,In a separate span, thaw butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
=> Stir the milk mixture into the stockpot, and cook soup until heated through. Serve Immediate.

Classic Fried Chicken

Ingredients:
=> 1 3 -pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
=> Kosher salt and freshly ground black pepper
=> 1 quart buttermilk
=> 2 teaspoons hot sauce
=> 1 bay leaf
=> 3 cloves garlic, smashed
=> 3 sprigs thyme
=> 3 cups all-purpose flour
=> 1 tablespoon baking powder
=> 1 tablespoon sweet paprika
=> 1 tablespoon onion powder
=> 3/4 teaspoon cayenne pepper
=> Peanut or vegetable oil, for frying
=> Vegetable shortening, for frying

Classic Fried Chicken

Directions:
=> First , Season the chicken generously with salt and black pepper place on a baking sheet, cover loosely with plastic wrap and refrigerate one hour
=> Then Mix the hot sauce, buttermilk, garlic, bay leaf and thyme in a large resalable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigeration 2 to 4 hours.
=>next Mix the flour, onion powder, cayenne, baking powder, paprika, , 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resalable bag.
=> Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. reflect over medium heat until a deep-fry thermometer registers 350 degrees F.
=> concerning about half of the chicken pieces from the buttermilk mixture. Then, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.
=> Then ,Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees to 325 degrees adjust the heat to maintain this temperature so the layer does not burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning continue to fry, turning as needed, until golden brown and cooked through 12 to 14 minutes for smaller pieces and 14 to 16 minutes for larger ones.
=> Remove the chicken to a clean rack to dike, sprinkle salt and let rest a few minutes then Serve hot or at room temperature.

Instant Veg Pulao with Onion Bhajia

Instant Veg Pulao with Onion Bhajia

Ingredients:
=> Cooked rice 2 cups
=>Red capsicum 1/2 medium
=> Button mushrooms 5-6
=> Boiled corn kernels 1/4 cup
=> Shelled green peas 2 tablespoons
=> Onions 2 medium
=> Red chilli powder 1 teaspoon
=> Salt to taste
=> Oil 2 tbsps + for deep-frying
=> Green chillies finely chopped1 tablespoon
=> Ginger-garlic paste 1 teaspoon
=> Gram flour (besan) 1 tablespoon
=> Refined flour (maida) 1 tablespoon
=> Chaat masala for sprinkling

 

aloo-gobhi

Method:
=> First ,Slice onions put into a bowl and add red chili powder and salt and mix well. Put aside for 10-15 minutes.
=> Roughly chop capsicum and Slice mushrooms.
=> Heat oil in a non-stick pan, add mushrooms and Sault for half a minute.
=> Heat sufficient oil in a pan.
=> Add corn kernels, green peas, capsicum and salt to the pan and mix well. Add rice and green chilies and mix well. Cook for 3-4 minutes.
=> Then, Add ginger-garlic paste to the onions , add gram flour and refined flour and mix well. Drop small portion of onion mixture into hot oil and deep-fry till crisp and brown on all the sides. Drain on absorptive paper.
=>after complete to Transfer the pulao on a serving plate, top with onion bhajia, sprinkle chaat masala over it and serve hot.

Fish Tacos

fish-tacos1

Ingredients:

=> 1 cup all-purpose flour
=> 2 tablespoons cornstarch
=> 1 teaspoon baking powder
=> 1/2 teaspoon salt
=> 1 egg
=> 1 cup beer
=> 1/2 cup plain yogurt
=> 1/2 cup mayonnaise
=> 1 lime, juiced
=> 1 jalapeno pepper, minced
=> 1 teaspoon minced capers
=> 1/2 teaspoon dried oregano
=> 1/2 teaspoon ground cumin
=> 1/2 teaspoon dried dill weed
=> 1 teaspoon ground cayenne pepper
=> 1 quart oil for frying
=> 1 pound cod fillets, cut into 2 to 3 ounce portions
=> 1 (12 ounce) package corn tortillas
=> 1/2 medium head cabbage, finely shredded

fish-tacos1

Directions:
=> First ,To make beer batter: In a Large bowl combine flour, cornstarch, baking powder and salt. Mix egg and beer then quickly shake into the flour mixture (don’t worry about a few lumps).
=> Then ,To make white sauce: In a Medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with dill, jalapeno, oregano, capers, cumin, and cayenne.
=> Heat oil in deep-fryer to 375 degrees F (190 degrees C).
=> Fish pieces dust lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas not too frail. To serve place fried fish in a tortilla and top with shredded cabbage, and white sauce.

Onion Soup Gratinee

Onion Soup Gratinee

Ingredients:
=> 6 tablespoons olive oil
=> 4 medium yellow onions, sliced 1/4 inch thick
=> 1 tablespoon unsalted butter
=> 1 clove garlic, thinly sliced
=> 4 sprigs fresh thyme
=> 1 bay leaf
=> salt to taste
=> 1/4 teaspoon ground white pepper
=> 3/4 cup dry white wine
=> 2 quarts chicken stock
=> 1/2 cup port wine
=> 6 slices French bread
=> 2 cups shredded Gruyere cheese

Onion Soup Gratinee

Directions:
=> Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
=> Then, Add garlic, thyme, salt, butter, bay leaf, and white pepper. Cook and shake for about ten minutes. surplus the heat to high, and shake in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
=> Preheat the oven broiler after Preheat Remove the thyme sprigs and bay leaf from the soup, and shake in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
=> Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Light Chicken Parmesan

light chicken parmesan

Ingredients:

=> 2 slice(s) whole-wheat sandwich bread, torn into pieces
=> 1 tablespoon(s) grated Parmesan cheese
=> 1 teaspoon(s) olive oil
=> Coarse salt and ground pepper
=> 2 tablespoon(s) all-purpose flour
=> 1 large egg white
=> 4 boneless, skinless chicken breast halves
=> 3/4 cup(s) shredded part-skim mozzarella
=> 1 can(s) whole peeled tomatoes in puree
=> 1 clove(s) garlic, minced

light chicken parmesan

Directions:

=> First, Preheat oven to 425 degrees with rack in upper third. Then Line a rimmed baking sheet with aluminum foil set aside. In a food processor, place bread, oil, Parmesan, and a pinch each salt and pepper. Pulse until craggy crumbs form Conveyance to a small bowl. Place flour in a second small bowl season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
=>then, Dip top side of a chicken breast in flour, shaking off increase. Dip same side in egg white, letting increase drip off, then in breadcrumbs, pressure to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
=> Meanwhile, in a big skillet, place tomatoes, breaking them up with your fingers. Add garlic season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Summer Squash Chicken Alfredo

Summer Squash Chicken Alfredo

Ingredients:

=> 2 skinless, boneless chicken breast halves
=> 2 tablespoons garlic, minced
=> 1 (8 ounce) package uncooked rigatoni pasta
=> 6 slices bacon
=> 1 tablespoon vegetable oil
=> 1 small zucchini, sliced
=> 1 small yellow squash, sliced
=> 1 cup Alfredo sauce
=> 1/4 cup milk
=> 6 sun-dried tomatoes, softened and chopped
=> 3 tablespoons Parmesan cheese
=> 1/4 cup sliced almonds

Summer Squash Chicken Alfredo

Directions:

=> First, Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
=> Then , Put the chicken in the prepared baking dish and coat with the garlic. Bake 25 minutes or until chicken juices run clear. Cool and chop.
=> Bring a big pot of lightly salted water to a boil. put the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
=> put bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
=> Heat the oil in a skillet over medium heat, and Sault the zucchini and yellow squash until tender and lightly browned.
=> In a little bowl mix the Alfredo sauce and milk. Serve chicken above the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Italian Pesto Pizza

italian pesto pizza

Ingredients:
=> 1 (10 ounce) container refrigerated pizza crust
=> 1/2 cup pesto
=> 6 ounces marinated fresh mozzarella cheese, sliced
=> 1/2 cup prosciutto
=> 1/4 cup chopped fresh parsley
=> 3 tablespoons chopped fresh basil
=> 3 tablespoons grated Parmesan cheese

italian pesto pizza

Directions
=> Preheat oven to 400 degrees F (200 degrees C).
=>Then, Roll out pizza dough as directed on package. expanse the pesto evenly on the layer. Arrange mozzarella slices over the pesto scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
=> Bake in preheated oven, up-to crust is browned and pizza is hot and bubbly, about 10 minutes.

Black Pepper Paneer

Black-Pepper-Paneer

Ingredients:
=> Cottage cheese 200
=> Black pepper crushed 1 tablespoon
=> Green chillies 2
=> Onions 2
=> Oil 2
=> Garlic cloves finely chopped8-10
=> Red chilli paste 2
=> Vinegar 2
=> Soy sauce 1
=> Salt to taste
=> Green capsicum cut into 1 inch pieces1
=> Paneer chilli masala 1
=> Fresh coriander leaves finely chopped1
=> For garnishing
=> Chaat masala
Crispy fried noodles

Black-Pepper-Paneer

Method:

=> approximately chop green chilies. Cut cottage cheese and onions into 1 inch cubes.
=> Heat oil in a non-stick pan. Add garlic, green chilies and Sault for half a minute.
=> Add onions and Sault for 1-2 minutes. Add red chili paste, vinegar, soya sauce, 1 tbsp crushed black pepper, salt and mix well.
=> Add half cup water, green capsicum, cottage cheese and cook for 5-7 minutes.
=> Then , add paneer chili masala, coriander leaves and mix well. Switch off heat and transfer into a bowl. Sprinkle chaat masala and black pepper powder.
=> Garnish with fried noodles and serve hot.