1 cup of long grain rice

1 can of chopped whole tomatoes with its juice (28 oz)

2 to 4 cloves of minced garlic

3 freshly chopped tomatoes

3/4 cup of diced carrots

1 large chopped onion

1/2 large diced green pepper

1 cup chopped celery & tops

1 or 2 of chopped medium zucchinis

1/2 cup of minced parsley

7.5 cups of water and or or vegetable broth

4 teaspoon of vegetable broth (powder)

2 tablespoon of tomato paste

1 pinch of ground cloves 

1 teaspoon of fresh lemon juice

1/4 teaspoon of black pepper

Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about 1 hour....................

1 big finely chopped onion

1 bell pepper (any color), diced 

3 tablespoon butter

1-1/2 cup long grain white rice

3 cups chicken broth

parsley

Preheat oven to 350°F.

Warm up the chicken broth in a saucepan. Set aside.

In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lay's nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.

Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.

When serving, add some parsley flakes for garnish .....................

2 slightly beaten eggs 

salt and ground pepper 

1 medium white onion 

4 green onions 

8 ounces of ham 

1 tablespoon peanut oil (for step 1) 

1 tablespoon peanut oil (for step 2) 

4 cups pre-cooked and refrigerated long grain rice 

1.5 ounces of frozen green peas 

2 tablespoons Soy sauce 

8 ounces cooked shrimp

1. Add salt and pepper to the eggs. Chop the onion in 8 parts and dice. Make small slices of ham and dice. Heat the peanut oil in a wok or pan at medium heat. Add the eggs while progressively bringing the cooked parts of the egg in the middle of the wok. Once all cooked, broil the eggs with a spatula. Take out of the wok or pan and leave aside.

2. Heat up over medium-high heat the second tablespoon of peanut oil. Make sure that it is spread and covers the bottom and lower sides of the wok or pan. Add the diced onion and cook until it becomes transparent. Stir in the ham for about 1 minute. Incorporate the pre-cooked rice and sauté for 3 minutes in order to heat it. Add in the eggs, Soya sauce, green onions and shrimps. Reduce the heat to medium. Stir the rice mixture until everything is warm and ready to serve................

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.

Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.

Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.

Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.

Preheat an oven to 500 degrees F (260 degrees C).

Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.

Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.

To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas................(...).....................

is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States.Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be filled up too quickly. It's usual to make thin pizzas larger than thick based pizzas....

1 envelope of dry yeast

1/4 teaspoon of sugar

3/4 cup of lukewarm water

1 3/4 cups of unbleached plain flour

1/2 teaspoon of salt..

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.

Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.

Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.

Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

Roll out by hand for a 12'' base.

Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.

Prepare and apply your sauce and topping or choice.

Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).

Remove from oven, slice and share with your favourite friends and/or family members .....

6 apples (chopped, peeled and cored)

1 Tablespoon cinnamon

5 Tablespoons sugar

2 3/4 cups flour, sifted

1 Tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice

2 1/2 teaspoons vanilla

5 eggs

1. Preheat oven to 350 degrees F. Grease a tube pan.

2. Combine apples with cinnamon and sugar, coating well. Set aside.

3. Stir together flour, baking powder and salt in a large bowl.

4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix well.

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.

6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean...........

1 pound of white turkey meat (ground)

1 tablespoon of Spike seasoning

2 teaspoons of Worcestershire sauce

1/4 cup of bread crumbs

1/2 cup of scallions

1/2 cup of soy sauce

4 slices of cheese (either low-fat or non-fat)

1/2 cup of light mayonnaise

3 tablespoons of ketchup

1 tablespoon of relish

Mix the following in a large bowl: turkey meat, Worcestershire sauce, bread crumbs, scallions, and spike seasoning.

Form 4 patties out of the mixture.

Grease a large skillet and heat until hot.

Add patties and cook for 2 to 3 minutes.

Flip the patties over before adding soy sauce.

Cover the pan. Let it simmer until the patties are cooked throughout.

Remove the lid. Then, place a slice of cheese on each patty, and allow it to melt.

Combine the mayo with the relish and the ketchup.

Place them, and your patties, on oven-steamed buns. Serve with the condiment of your choice..............

1 tablespoon unsalted butter

4 cloves garlic, minced

2 carrots, diced

1 bulb celery root, peeled and finely diced

1 turnip, peeled and finely diced

1 rutabaga, peeled and finely diced

1 onion, finely diced

1 bulb fennel, finely diced

Kosher salt

4 cups white wine

1 tablespoon fennel seeds, toasted

4 sprigs fresh thyme

2 bay leaves

1 2 1/2-pound organic chicken

1 cup milk

1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)

2 tablespoons chopped fresh tarragon

1/2 teaspoon ground nutmeg

Freshly ground pepper

1 1/4 cups all-purpose flour

3 large eggs

1 tablespoon chopped fresh parsley.......................

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls................................

2 quarts water

8 skinless, boneless chicken breast halves

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (14.5 ounce) can whole peeled tomatoes

1 (10.75 ounce) can condensed tomato soup

3 tablespoons chili powder

1 (15 ounce) can whole kernel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Indian Chicken Recipes - Chicken Recipes

4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds chicken breasts halves, on the bone and fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings ............