. Recipes: May 2014

HONEY LEMON GLAZED ROAST CHICKEN


HONEY LEMON GLAZED
ROAST CHICKEN


INGREDIENTS: 
1/4 cup Honey
9 Clove Garlic, quartered
2 tbsp Lemon Juice
1 Lemon, cut into 12 wedges
2 tbsp Soy Sauce
1.5 kg Chickens
1 tsp Salt
9 Sprigs Rosemary


PREPARATION:
Preheat the oven to 450 degrees F. In a small bowl, combine the Honey, Lemon Juice, and Soy Sauce. Set the Chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with Salt and stuff each one with 3 Rosemary Sprigs, 3 Quartered Garlic Cloves, and 4 Lemon Wedges. Brush two-thirds of the honey glaze over the Chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes. Reduce the oven temperature to 325 F. Rotate the Chickens in the pan and brush with the remaining Glaze. Roast the Chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the Chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve. HONEY LEMON GLAZED ROAST CHICKEN is ready to serve.

CHICKEN FETTUCCINE ALFREDO


 CHICKEN FETTUCCINE ALFREDO



INGREDIENTS: 
6 skinless, boneless Chicken Breast Halves - cut into cubes
6 tbsp Butter,
4 Cloves Garlic, Minced,
1 tbsp Italian Seasoning
500 gm Fettuccine Pasta
1 Onion, diced
250 gm package Sliced Mushrooms

1/3 cup All-Purpose Flour
1 tsp Salt
3/4 tsp White Pepper
3 cups Milk
1 cup Half-and-Half
3/4 cup Grated Parmesan Cheese
250 gm Shredded Colby-Monterrey Jack Cheese
3 Roma (Plum) Tomatoes, Diced
1/2 cup Sour Cream




PREPARATION:
Take a large skillet. Put it over fire at medium flame. Add in chicken, 2 tbsp Butter, 2 cloves Garlic, and Italian Seasoning. Cook until Chicken is no longer pink inside. Remove from skillet and set aside. Bring a large pot of lightly Salted Water to a boil. Add Pasta and cook for 8 to 10 minutes and then drain.  Meanwhile, melt 4 tbsp Butter in the skillet. Saute Onion, 2 cloves Garlic, and Mushrooms until Onions are transparent. Stir in Flour, Salt and Pepper; cook 2 minutes. Slowly add Milk and Half-and-Half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterrey Jack Cheeses; stir until Cheese is melted. Stir in Chicken Mixture, Tomatoes and Sour Cream.  CHICKEN FETTUCCINI ALFREDO is ready to serve. Serve over cooked Fettuccine.

GRILLED CHERRY CHICKEN



GRILLED CHERRY CHICKEN

INGREDIENTS:
2 kg Chicken Parts, rinsed and patted dry,
1/2  cup Light Soy Sauce,
1  tsp Hot Pepper Sauce,
1  jar Cherry Jam,

2 Green Onions, sliced lengthwise,
3 Garlic Cloves, Minced, 
1/4  cup Mustard. 

PREPARATION:

In Small Saucepan, mix Soy Sauce, preserves, Garlic and Mustard. Stir over med heat just until preserves are melted and mix is well blended. Season to taste with Hot Pepper Sauce. Cool.  Arrange Chicken in single layer in baking dish just large enough to hold pieces. Pour Sauce over all and turn to coat evenly. Cover and refrigerate at least 2 hours. Lift Chicken from marinade, collecting remaining marinade in small bowl. Grill Chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade. Garnish with Green Onions. GRILLED CHERRY CHICKEN is ready to serve.

VIDEO NAMKEEN KARAHI GOSHT


VIDEO NAMKEEN KARAHI GOSHT

VIDEO OF MUTTON CURRY WITH BENGAL GRAM

MUTTON CURRY WITH BENGALGRAM

VIDEO OFMUTTTON PULAO & ZARDA

MUTTTON PULAO & ZARDA

VIDEO OF HALEEM

HALEEM

VIDEO OF PERI PERI CHICKEN

PERI PERI CHICKEN

                     

VIDEO OF MUTTON CURRY WITH SPINACH

MUTTON CURRY WITH SPINACH

VIDEO OF CHICKEN PIULAO

CHICKEN PULAO           

VIDEO OF HYDERABADI KACHI BIRYANI

HYDERABADI BIRYANI

VIDEO OF CHICKEN MANCHURIAN

CHICKEN MANCHRIAN

VIDEO OF MUTTON LASAGNE

MUTTON LASAGNE       

VIDEO OF CHICKEN KADAI

CHICKEN KADAHI         

VIDEO OF CHUM CHUM

CHUM CHUM                   

VIDEO OF NARGISI KOFTE

NARGASI KOFTE                

VIDEO OF CHANA CHAAT

CHANA CHAT                       

TEX-MEX EGG MUFFIN





 TEX-MEX EGG MUFFIN

INGREDIENTS:
1/2 tsp Vegetable Oil,
1 tsp Seeded, Chopped fresh Jalapeno Pepper,
1/4 cup Cholesterol-Free Egg Substitute,

1/2 tsp Black Pepper,
1 tsp Chopped Cilantro Leaves,
1 100% Whole Wheat English Muffin, Split and Toasted,
1 tbsp Chunk Style Salsa.



PREPARATION:
Heat the oil in an nonstick skillet over medium heat. Add the Jalapeno Pepper and cook for 30 seconds. Add the Egg Substitute to the skillet. Cook and stir until set but still moist. Season with the Black Pepper. Stir in the Cilantro. Divide the Egg Mixture between the English Muffin Halves. Top with the Salsa. TEX-MEX EGG MUFFIN is ready to serve.


SPLIT BENGAL GRAM PARATHA


SPLIT BENGAL GRAM PARATHAS


INGREDIENTS:
2 cups Plain Flour,
1 cup Split Bengal Gram,
1 tsp Sal, you can increase/decrease as per your taste,
1/4 tsp Asafoetida,
1 tsp Red Chilli Powder,1 tbsp Coriander Powder,
1/2 tsp Mixed Spices Powder,
6 tbsp Butter,
2 cups Cooking Oil.

PREPARATION:
Combine Plain Flour, Salt & 4 tbsp of Butter. Add sufficient water, knead into a soft & smooth dough. Cover with a damp cloth & rest dough for ten minutes. Pressure cook Split Bengal Gram with two cups of Water & Salt till two to three whistles. Open lid. When pressure reduces & allow to cool. Grind Split Bengal Gram to a coarse paste. Heat remaining Butter in a Deep Frying Pan. Add Asafoetida, Red Chilli Powder, Coriander Powder & Mixed Spices Powder. Sauté for half a minute. Add Split Bengal Gram paste. Cook for 3-4 minutes or till dry. Remove from heat & allow it to cool. Divide into eight portions & set it aside. Divide dough into eight portions & roll into balls. Spread each dough portion in your palm to a small puri, place a portion of stuffing in center, gather up the edges & shape into a ball again. Press lightly on tabletop. Roll out into a parantha dusting with flour if needed. Make other paranthas in the similar way. Put the paratha on a tava with the open edges at the bottom. Cook for a few minutes using oil. Turn over on the other side & cook again until crisp. SPLIT BENGAL GRAM PARATHAS are ready to serve. Serve hot with curd.

SPLIT GREEN GRAM PRATHA

SPLIT GREEN GRAM PRATHA



INGREDIENTS:
500 gm Wheat Flour,
100 gm Split Green Gram,
½ tsp Carom Seeds,
1tsp Aniseed,
1tsp Cumin Seeds,
5 tbsp Coriander Leaves,
½ tsp  Coriander Powder,½ tsp Red Chilly,
1tsp Mixed Spices,
1tsp Salt, you can increase/decrease as per your taste.
200 gm Cottage Cheese,

200 gm Butter, 
2 tsp Cooking Oil.


PREPARATION:
Take a bowl and soak Split Green Gram overnight. Mix wheat flour with salt, Split Green Gram, red chilly, Mixed Spices, Coriander Leaves, Carom Seeds, Aniseed, Cottage Cheese and Cooking Oil. Blend well. Prepare dough using the Wheat Flour and the ingredients by adding required quantity of Water and make sure its soft. Roll into paratha by greasing your hands with the Melted Butter. Shallow fry the paratha till crisp. SPLIT GREEN GRAM PRATHA is ready to serve.

   

STUFFED VEGETABLE CUTLETS

STUFFED VEGETABLE CUTLETS

INGREDIENTS:
750 gm Potatoes boiled ,peeled and mashed while still hot,
1 tbsp Onion finely chopped,
2 tsp Butter,
1/4 cup Peas shelled,
50 gm Carrot, finely chopped,
50 gm French Beans cut into 3 mm pieces,
6 Slices Bread Crusts Removed, 
1 tsp Ginger finely chopped,
1/4 tsp Cumin Seeds,
2 Green Chilies finely chopped,
1 tbsp Coriander Leaves, chopped,
1/2 tsp Salt, you can increase/decrease as per your taste.
300 ml Water,
1/4 tsp Mixed Spices Powder,
4 cups Cooking Oil.


PREPARATION:
To make stuffing, Melt Butter in a pan. Add Onion and Ginger. Fry till Onion is transparent. Add Cumin Seeds, Green Chilies, Peas , French Beans, Carrots and 1/4 tsp Salt. Stir for a few seconds  & then add 1/4 cup water. Stir them. Cover and cook on low heat till Vegetables are just tender and water has evaporated, stirring occasionally. Add Mixed Spices Powder and Coriander Leaves. Mix them thoroughly. Allow mixture to cool. Now, put Bread in remaining Water (1 cup) for 15 seconds . Squeeze out Water. Mix Bread , Potatoes and Salt. Divide into 36 portions. Make 2 patties 4 cm in diameter using 2 portions. Put 1 tsp stuffing in centre of 1 patty. Cover with second patty. Press edges to seal. Gently pat all around to give an even shape. Assemble remaining patties in the same way. Heat oil in deep - fry pan on high heat for about 5 minutes. Add 5 cutlets one after the other. Reduce heat to medium. Fry till Golden Brown. Remove and drain. Fry remaining cutlets in the same way, increasing heat after each batch. STUFFED VEGETABLE CUTLETS are ready to serve.


YO YO BISCUITS





 YO YO BISCUITS

INGREDIENTS:
200gm Butter
1/2 cup Icing Sugar
1 tsp Vanilla Extract
1 cup Flour
1/2 cup Cornflour
25gm Butter, Melted
3/4 cup Icing Sugar
hot water

PREPARATION:
Preheat oven to 160 C.  Beat Butter and Sugar until pale and cream and then add Vanilla and combined Flour and Cornflour.  Mix well. Roll mixture into small balls and place on a cold greased or lined tray.  Press with a fork dusted with flour. Bake for 15 minutes until biscuits are firm but still pale. Cool on a wire rack. Mix together Butter, Icing Sugar and enough hot water to make a thick icing.  Spread half of the cooled biscuits with icing and then sandwich together into pairs. YO YO BISCUITS is ready to serve.

GLUTTEN FREE RASPBERRY FOOLS


GLUTTEN FREE RASPBERRY FOOLS


 INGREDIENTS:
4 cups fresh Raspberries
1 pinch Salt
1/3 cup + 2 tbsp Castor Sugar¼ tsp Vanilla Extract
2 cups Heavy Cream
1 tbsp Lemon cello
1/3 cup Sliced Almonds

 


PREPARATION: 
Wash the fruit and pick out any leaves, if necessary. Pour the Fruit into a large saucepan. Sprinkle 1/3 cup of the Castor Sugar and the pinch of Salt over the Fruit. Cook over medium low heat just until the fruit begins to release liquid. Remove from the heat and then pour the Lemon Cello over the Raspberries. Shake the pan gently to imitate stirring. Set aside to cool.In a stand mixer with the whisk attachment whip the cream on low with the remaining 2 tbsp of Castor Sugar until loose folds appear, about 3-5 minutes. Add the Vanilla Extract and whip for 15 seconds more. Scatter the sliced Almonds on a sheet pan and toast in an oven set to 350°F for 5-8 minutes. The nuts are done the moment you can smell them. Divide the Raspberries into 4 serving dishes. Top with a dollop of the Whipped Cream. Top with the sliced Almonds. GLUTTEN FREE RASPBERRY FOOLS is ready to serve.

BEEF LASAGNA

BEEF LASAGNA

INGREDIENTS:
1Kg Beef Mince
1 Onion
1 can  Tomatoes
1 can Pasta Sauce
2 tbsp Sweet Chilli Sauce.
Lasanga Pasta
 

Cheese Sauce:
50 gm Butter
50 gm Flour
600 ml Milk
2 cups of Cheese
1 tsp Chicken Stock
1/2 tsp Salt  

1/4 tsp Black Pepper

PREPARATION: 

Pre-heat oven on bake at 200C. Dice Onion, add to deep pan. Add Mince, cook till Mince is brown. Add can Tomatoes, Pasta Sauce and Sweet Chilli. Cook for another 5 minutes then turn off.
Start on cheese sauce:
Melt the butter with a splash of Milk on medium heat, add the Flour and stir well. Add more Milk if to thick. Add Rest of milk and cook till its a creamy texture. Add Cheese, Salt & Pepper. Mix in and cook for another minute. Lay the bottom of oven dish with Pasta. Cover with half of the Mince. On top of Mince add half the Cheese Sauce. Cover with more Pasta, the rest of the Mince and Cheese sauce. Put some more grated cheese on top. Put in oven and leave for 40-50 minutes or until pasta is cooked. Once cooked let stand for 20 minutes out of oven. BEEF LASAGNA is ready to serve.

LEMON ALMOND BREAD

 LEMON ALMOND BREAD


  

INGREDIENTS:

FOR BREAD:
1 1/2 cups all-purpose Gold Medal flour
1/2 tsp. Salt
1 tsp. Baking Powder
1 cup Granulated Sugar
2 tbsp Lemon Zest
3/4 cup Almond Breeze Unsweetened Almond Milk
1/2 cup Canola oil,

2 Eggs, Slightly Beaten
1 tsp fresh Lemon Juice
1 tsp Vanilla Extract
1tsp Almond Extract

FOR LEMON GLAZE:
1 cup Powdered Sugar

2 tbsp Fresh Lemon Juice
1 tsp almond extract
3 tbsp Sliced Almonds, for garnishing the loaf
 


PREPARATION:
Preheat oven to 350°F. Spray a 8 1/2" x 4 1/2" loaf pan with Cooking Spray and set aside. In a large bowl, whisk together the Flour, Salt, and Baking Powder. In a small bowl, combine Sugar and Lemon Zest. Rub together with your fingers until fragrant. Whisk into the Flour Mixture. Set aside. In a separate medium bowl, combine the Almond Milk, Oil, Eggs, Lemon Juice, Vanilla, and Almond Extract. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack. While the bread is cooling, make the Lemon Glaze. In a small bowl, combine Powdered Sugar, Lemon Juice, and Almond Extract. Whisk until smooth. Drizzle the glaze of the Lemon Almond Bread. Sprinkle sliced Almonds over the bread. Cut and LEMON ALMOND BREAD is ready to serve.

SUNSHINE TOAST


 SUNSHINE TOAST 

INGREDIENTS:
2 to 3 tablespoons of butter
2 slices of Plain Bread
2 Eggs
Salt and freshly ground black pepper to taste

PREPARATION:
Use something small and with a round edge (like a glass or a cookie-cutter) to cut a hole out of the center of your bread. Don't discard the cutout. Begin melting your butter in a pan over medium-low heat. Toast your bread and cutout on one side in the pan until golden. Don't turn your heat up. You'll risk burning your bread and butter. Turn your bread to the other side as well as your round cutout. Melt a tiny bit of butter in the bread hole, crack the egg directly into the hole and cook until the egg is set to your preference. Season with salt and pepper and serve with the toasted cutout. SUNSHINE TOAST is ready to serve.

SPAGHETTI WITH TUNA


SPAGHETTI WITH TUNA

INGREDIENTS:
400gm Spaghetti 
200gm Tuna,
1 tin of Anchovy Filets
1 tin Peeled Tomatoes
1 pinch Thyme,
1 pinch Salt,
1 pinch Black Pepper
2 cloves Garlic,
1/2 Lemon,
5 tbsp Olive Oil

PREPARATION:

Cook the pasta. Chop up the Garlic cloves. Put the tin of Tomatoes through a purée press. Gently brown the chopped Garlic in the Olive Oil, add the Tomatoes, Salt and Black Pepper. Cook for 15mins over a medium heat. Add the Tuna, Anchovies and Thyme. Leave to simmer for 10mins. Sprinkle the Lemon Juice. SPAGHETTI WITH TUNA is ready to serve.



CHICKEN WITH APPLES & CARROTS


CHICKEN
WITH APPLES
& CARROTS

INGREDIENTS:

2 tbsp Olive Oil,
500 gm Chicken Breast, cut into 1-inch pieces and seasoned with Salt and Black Pepper,
1 Apple, cut into matchsticks,
4 Scallions, Sliced,
4 Carrots, thinly Sliced,
1/2 cup Chicken Stock,
2 tsp chopped Thyme Leaves,
1 tsp Salt, you can increase/decrease as per your taste,
1/2 tsp Black Pepper,
1 tbsp Dijon Mustard,
1/4 cup Sour Cream,
1 tbsp Soy Sauce,
2 Sprig Thyme.



PREPARATION:

In a skillet, heat 1 tbsp Olive Oil over high heat. Cook the Chicken pieces, 1 minute per side; set aside. Cook the remaining Olive Oil, 3 of the Scallions, Carrots, and Thyme, covered, over medium heat for 4 minutes. Stir in the Chicken Stock and Apple; cook 1 minute. Return Chicken to skillet and simmer 3 minutes. Discard Thyme Sprigs; remove the pan from the heat. Stir in Sour Cream, Soy Sauce, Dijon Mustard, remaining Scallion, Salt and Pepper. CHICKEN WITH APPLES & CARROTS is ready to serve.

SPICY BAKED MACARONI

SPICY BAKED MACARONI





INGREDIENTS:
250g  Lean Minced Beef

200g of Macaroni
2 cups Mozzarella, Cubed
½ cups Cheddar Cheese, Grated
1 Onion, chopped
2 Cloves  Garlic, minced
1 Green Pepper, de-seeded and Chopped
3-4 tbsp Tomato Puree
2 tbsp Curry Powder
¼ cup  Milk
1/2 tsp Salt,you can increase/decrease as per your taste.
1 Egg, Beaten
1-2 tbsp Olive Oil



PREPARATION:

Take a pot. Add some water and some salt in it. Put it on fire at low medium flame. When salted water starts boiling add Macaroni until almost al dente. Drain and set aside. Pre-heat the oven to 190C. Heat a large frying pan with the Olive Oil and add in the Onions and Garlic and stir fry them for around 2 minutes. Once the Onions start looking translucent, add in the Minced Beef, Green Pepper, Curry Powder and Tomato Puree and stir fry for around 4-6 minutes.Turn off the fire and add in the Salt and the cooked Macaroni and mix well. Empty the contents of the frying pan into a Casserole dish. Mix in the Milk with the Beaten Egg in a bowl then pour this mixture over the contents in the Casserole dish. Spread the Cubes of Mozzarella on top as well as the Grated Cheddar, then cover the Casserole dish with alumina foil. Pop the Casserole dish into the oven and let it bake for around 25 minutes. Remove the foil and let it bake for another 20 minutes or until the Cheese starts turning brown. Once done, allow the dish to rest before serving. SPICY BAKED MACARONI is ready to serve.

LEMON CHICKEN STIR-FRY




LEMON CHICKEN STIR-FRY




INGREDIENTS: 
1 Lemon,
500 gm Boneless, Skinless Chicken Breasts, trimmed and cut into 1-inch pieces,
3 tbsp Soy Sauce,
1 tsp Cumin Seeds,
2 tsp Cornstarch,
1 cup Carrots, sliced diagonally 1/4-inch thick,
1 bunch Scallions, cut into 1-inch pieces, white and green parts divided,
300 gm Mushrooms, Halve,
1 tbsp Chopped Garlic,
2 cup Snow Peas, stems and strings removed,
1/2 cup  Chicken Broth,
3-4 Green Chillies,
1 tbsp Canola Oil




PREPARATION:

Grate 1 tsp Lemon Zest and set aside. Juice the Lemon and whisk  Juice with Broth, Soy Sauce, and Cornstarch in a small bowl.Heat Oil in a large skillet over medium-high heat. Add Chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with Tongs. Add Mushrooms and Carrots to the pan and cook until the Carrots are just tender, about 5 minutes. Add Snow Peas, Scallion Whites, Garlic, and the reserved Lemon Zest. Cook, stirring, until fragrant, 30 seconds. Whisk the Broth Mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add Green Chilies and Scallion Greens, Cumin Seeds, Chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes. LEMON CHICKEN STIR-FRY is ready to serve.

SPANISH OMELETTE

 SPANISH OMELETTE



INGREDIENTS:
6 Eggs
1 Handful of Chopped Parsley

1 Potato
1 Onion

1 Tomato
1/2 tsp Salt
1tsp Ground Pepper

½ tsp Red Pepper2 tbsp Butter








3 tbsp Cooking Oil


REPARATION:
Peel and finely chop the Onion. Peel and finely slice the potato, it will give wafer thin slices this way Wash and chop a Pepper. Heat Cooking Oil and Butter in a non stick pan. Add the Potatoes and Tomato. Cook on a Low heat, we want to sauté them not brown them – cook for 3-4 minutes, till tender. Break Eggs into a bowl, add Salt and Pepper and whisk. Add the Onions, Peppers & Parsley and mix. Add the Mixture into the frying pan and mix to incoprate the Eggs and the Potatoes. Do NOT move it now, with a low heat let it completely set from the side down. Once set flip it over and cook from other side. Remove to serving. SPANISH OMELETTE is ready to serve.

PALEO SATAY CHICKEN SKEWERS





PALEO SATAY CHICKEN SKEWERS




INGREDIENTS:
10 Chicken Tenderloin Pieces, you can use thigh or breast fillet too

1 tbsp Paleo Satay Sauce
1 tsp Ground Cumin Seeds
1 tsp Fish Sauce
1 tbsp Tamari Wheat Free Soy Sauce
1 tsp Ground Coriander Seeds
Small Bamboo Skewers, soaked in water for a few minutes
1-2 cup Coconut Oil for frying.
 



PREPARATION:
Combine Spices, Paleo Satay Sauce, Tamari and Fish Sauce. Rub all over Chicken Pieces. Prepare Chicken Skewers by piercing four pieces of Chicken on each Skewer. Heat a large frying pan with some Coconut Oil. Fry Chicken Skewers on medium to high heat for 4-5 minutes on each side. Turn the heat off and let the meat rest for a few minutes. Serve with a side of Paleo Satay Sauce, Wedges of fresh Lime and something like a Cucumber and Coriander Salad.  PALEO SATAY CHICKEN SKEWERS is ready to serve.

CLASSIC FRIED CHICKEN




CLASSIC FRIED CHICKEN



INGREDIENTS2 Chickens, each cut into 8 pieces,
2 tbsp Hot Pepper Sauce,
1 tbsp Salt,
1 tsp Black Pepper,
2 cup Buttermilk,
2 cup Flour,
1 tsp Paprika,
2 tsp Baking Powder,
5 cup Vegetable Oil.


PREPARATION:

In extra-large Zip-Pop Plastic Bag, combine Buttermilk, Hot Pepper Sauce and 1 tsp. Salt. Add Chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate Chicken for 24 hours to Marinate, turning bag over once. In bowl, stir Flour, Baking Powder, Pepper, Paprika and remaining 2 tsp. Salt until well mixed. Remove a few pieces of chicken from Buttermilk Mixture, shaking off excess liquid. Add Chicken to Flour Mixture, turning to coat well. Place Chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining Chicken Pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide Oil between two 12-inch skillets, preferably electric. There should be about 1/2 inch of oil in each skillet and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer. To each skillet, add 4 pieces of Chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until Chicken is light Golden Brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered. Reducing heat to medium-low, if necessary, to a temperature of 300ºF, 8 to 10 minutes longer for White Meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer Chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining Chicken. CLASSIC FRIED CHICKEN is ready to serve.

SWEET BACON TATOR TOTS

SWEET BACON TATOR TOTS



INGREDIENTS:
50 - 55 tater tots (thawed to room temperature)

500 gm  package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tbsp Chili Powder


PREPARATION:

Preheat oven to 375F. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the Bacon to crisp on all sides. Cut each Bacon strip into 4 pieces. Cut the Bacon in half and then cut each half in half again. Wrap each thawed Tater Tot in Bacon and then roll it in the Brown Sugar mixture. Place on top of the cookie rack. Bake about 10 to 15 minutes at 375F, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. SWEET BACON TATOR TOTS  are ready to serve. Serve warm.





BOLOGNESE SAUCE






BOLOGNESE SAUCE



INGREDIENTS:
2 tbsp Olive Oil

500 gm Pasta
4 slices Bacon, cut into 1/2 inch pieces
1 Onion, minced
2 Carrots, Shredded
800 gm Italian Plum Tomatoes
500 gm lean ground beef1/2 tsp Dried Basil
1/2 tsp Salt
1/2 tsp Pepper

1 Stalk Celery, Chopped
250 gm Fresh Mushrooms, Sliced
200 gm Tomato Sauce
1/2 cup Chicken Stock
1/2 tsp Dried Oregano

1 clove Garlic, Minced

PREPARATION:
In a large skillet, warm Oil over medium heat and saute Bacon, Onion and Garlic until Bacon is browned and crisp; set aside. In large saucepan, brown Beef. Drain off excess fat. Stir in Bacon Mixture, Mushrooms, Carrots, Celery, Tomatoes, Tomato Sauce, Stock, Basil, Oregano, Salt and Pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally. Bring a large pot of lightly Salted Water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain. BOLOGNESE SAUCE  is ready to serve. Serve Sauce over Hot Pasta
 

MEDITERRANEAN CHICKEN

MEDITERRANEAN CHICKEN


INGREDIENTS:
750 gm Chicken pieces (breast halves, thighs, and/or drumsticks), skinned,
400 gm Petite Diced Tomatoes in Juice,
1/4  tsp Salt,
1 tsp Oregano,
1/4  cup Chopped Onion, 
1/2  cup Pitted Ripe Olives, Chopped,
1/4  cup Fresh Parsley, Chopped,
2 tsp Finely Shredded Lemon Peel,
2 Lemons,
1/8 tsp Ground Black Pepper.

PREPARATION:
Sprinkle Chicken with Salt and Pepper. Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium heat. Add Chicken; cook about 10 minutes or until lightly browned, turning to brown evenly. Add 1/2 cup tomato, the Olives, Onion, Parsley, Oregano, Lemon Peel, and Garlic, to Chicken. Cook 1 minute. Add the Broth and bring to a boil; reduce heat. Simmer covered, for 15 minutes. Stir in Red and Green pepper strips and the remaining Tomato. Simmer, covered, for 5 to 10 minutes more or until Chicken Pieces are no longer pink when you slice into them. MEDITERRANEAN CHICKEN is ready to serve.

TURKEY MUSHROOM SOUP

TURKEY MUSHROOM SOUP


INGREDIENTS:
4 cups Sliced Mushrooms

½ cup Chopped Onion 
½ cups  Sliced Carrots 
½ cup Celery
2 cloves Garlic, Minced
2 tbsp Butter
2 tbsp All-Purpose Flour
1/4 tsp Salt
1/8 tsp Dried Whole Thyme
1/8 tsp Dried Whole Marjoram
½ cup Skim Milk
1 tbsp Dry Sherry
1 Egg Yoke, lightly beaten
300 ml Chicken Broth
1 cup cubed cooked Turkey
1/3 cup cooked Regular Rice
1 tbsp diced Pimento






PREPARATION:
Combine Mushrooms, Onion, Celery, Carrots, Garlic and Butter in a large pot; saute well. Add Flour, Salt, Thyme, and Marjoram; stir well.  Add Milk and remaining ingredients, stirring well. Cook on high for about 10 minutes, or until slightly thickened, stirring every 2 minutes.  Reduce to low and let simmer. TURKEY MUSHROOM SOUP is ready to serve.

RecipeINN

RecipeINN