HOT CHICKEN SALAD RECIPE

Posted by romehan On Wednesday 7 December 2011 0 comments
HOT CHICKEN SALAD RECIPE
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.
(RomeHan)
READ MORE

Mixed Vegetable Layered Rice Recipe

Posted by romehan On Thursday 24 November 2011 0 comments
Mixed Vegetable Layered Rice Recipe
Ingredients
2 cups rice basmati
2 cups mixed vegetables sliced flat and broad as per vegetables
(potato, onion, zucchini, ridge gourd, bottle gourd, french beans,
carrots, cauliflower or capsicum as per choice)
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon) - lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp curds
1 tsp mixed cummin & mustard seeds
Method
Boil rice till grains separate. Cool in a big plate. Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another minute. Add all
vegetables and curds, cover and cook till vegetable are tender.
In a transparent casserole spread half the rice. Wet hand and press down lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for
topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with coriander and french fries......
READ MORE

Chicken Pizza Recipe

Posted by romehan On Tuesday 8 November 2011 1 comments
Chicken Pizza Recipe
For Pizza dough:
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Directions:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
For Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Directions:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min & take it off the cooker, let it cool, then put cheese, red chilli powder & oregano & mix well.
On a floured surface, roll out dough & place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, & red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, & Gas mark 9.
READ MORE

Macaroni Grill Shrimp Portofino Recipe

Posted by romehan On Thursday 3 November 2011 0 comments
Macaroni Grill Shrimp Portofino Recipe
Ingredients
• 16 medium mushrooms
• 2 teaspoon garlic, chopped
• 1/2 cup butter, melted
• 16 large shrimp, cleaned
• 1/2 teaspoon pepper
• 1/4 cup fresh lemon juice
• 1 jar marinated artichoke hearts
• 4 slices lemon
• 2 tablespoon parsley
Method
1. Saute mushrooms and garlic in butter until almost tender. Add shrimp and sauté until
shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except
lemon and parsley and heat through.
2. Serve over pasta or rice. Garnish with lemon slices and parsley.
READ MORE

Barbecued Spareribs Recipe

Posted by romehan On Wednesday 2 November 2011 0 comments
Barbecued Spareribs Recipe
2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 40 minutes.
Barbecued Spareribs Recipe
Barbecued Spareribs Recipe
Barbecued Spareribs Recipe
READ MORE
Related Posts Plugin for WordPress, Blogger...