Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts
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
• 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.
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.
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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
Macaroni Grill Penne Rustica Recipe
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Ingredients
• 2 teaspoon butter
• 2 teaspoon garlic, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon rosemary, chopped
• 1 cup Marsala wine
• 1/4 teaspoon cayenne pepper
• 8 cup heavy cream
• 1 ounce pancetta or bacon
• of something
• 18 shrimp, peeled and deveined
• 12 ounce grilled chicken breast, sliced
• 4 1/2 cup sauce (from recipe below)
• 48 ounce penne pasta, cooked
• 3 teaspoon pimento
• 6 ounce butter
• 1 teaspoon shallots, chopped
• 1 pinch salt and pepper
• 1 cup Parmesan cheese
• 1/2 teaspoon paprika
• 6 sprigs fresh rosemary
Method
1. Sauté butter, garlic, and rosemary until garlic begins
reduce by one-third. Add remaining ingredients and
Set aside.
Penne Rustica:
2. Sauté pancetta until begins to brown. Add butter, shallots,
shrimp are evenly pink but still translucent. Add chicken,
thoroughly. Add gratinata sauce and 1/2 cup of parmesan
sauce thickens.
3. In a large bowl, combine shrimp and chicken mixture
mixture into single serving dishes or one large casserole
and pimientos and sprinkle with paprika. Bake at 475
Remove and garnish with fresh rosemary sprig.
Macaroni Grill Focaccia Recipe
Ingredients
• 9 tablespoon olive oil
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Method
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to
cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a
dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium
speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and
continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out
evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
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Ingredients
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Method
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to
cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a
dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium
speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and
continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out
evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
Shrimp Toast Recipe
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Method
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper..........
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12 fresh uncooked large shrimp1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Method
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper..........
Chili’s Grilled Chicken Fettuccine Recipe
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning
• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Method
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7
minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat
throughout. Sprinkle Parmesan cheese if desired.
READ MORE
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Method
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7
minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat
throughout. Sprinkle Parmesan cheese if desired.
Nargisy Kababs Recipe
Ingredients
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully................
READ MORE
Ingredients
1 kg minced meat2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully................
Popular Rice Recipes 2011
Black Eyed Beans Savoury Rice
Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste
Method
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot.
Quick Ghee Rice
Ingredients
1-2 onions
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used
Method
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.
Ginger Citrus Rice
Ingredients
2 table spoons oil
2 table spoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime
Method
In saucepan over medium heat, heat oil until very hot, but not smoking.
Add ginger root and ground cumin and cook for 1 minute.
Add 4 cups water and bring to a boil.
Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed
and rice is tender.
Stir in lime juice.
Brown Rice & Bell Pepper Pulao
Ingredients
1 cup uncooked brown rice
2 medium size green bell peppers
or
1 green and 1 sweet pepper ( Red / Orange) chopped fairly small
1 Jalapeno chilli or the amount to suit your taste
1 medium onion finely chopped
Cilantro (I like a lot of it)
1/4 tsp of jeera
Salt and pepper to taste
1 Tbsp. olive or canola oil
3 Tbsps shredded sharp cheddar cheese
Method
Cook and set aside the brown rice with 1/2 tsp of salt according to the
instructions on the package.
Heat the oil in a heavy bottomed pan and toss in the jeera.
Once it changes color, add the onions and chopped jalapeno chillies and
saute for about 3 to 5 mins.
Add the chopped bell peppers and continue to saute. The veggies should
not be too soft.
The flavor is best when the peppers are still a bit crisp.
Season with salt and pepper and add the chopped cilantro.
Toss this mixture with the cooked rice and shredded cheese while still
warm and serve immediately.
Serves 2 as a main course.
Chilli Garlic Rice
Ingredients
Green Chillies : 6
Garlic : 2 pods
Rice : 1 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Peas : 1/4 cup
Onions : 1/4 cup
Salt : as per your taste
Method
Cook rice and separate the grains with a fork.
Put one tablespoon of oil in a skillet and fry the onions first and then the
cubes of carrots and cut beans and peas together.
Meanwhile make a paste of the green chillies and garlic.
After the vegetables are cooked (do not overcook them) pour this mixture,
the paste and the salt in cooked rice and mix it well and serve.
Jhat Pat Mint Rice
Ingredients
1 cup Basmati Rice
2 cups water,
1 tbsp oil/ ghee
4 peppercorns
2 cloves
1/2 tsp. ginger-garlic paste
1 med onion chopped vertically in thin slices
3 tbsp mint chopped
2 green chillies slit vertically
Method
Cook the rice. But make sure it does not get overcooked.
After the rice is done, heat the oil and add the cloves, peppercorns, gin-
ger-garlic paste and chillies. Fry this and then add the onion.
When it starts turning pink add the mint and the rice.
Add salt to taste.
Your mint rice is ready to be served
Baked Vegetable Rice
Ingredients
2 small bowls of cooked Rice,
2 cups Curd,
2 Potatoes cut in chips,
2 Tomatoes cut round,
1 Onion cut round,
Green Peas,
1 Capsicum.
2 tsp. Garam masala
1 tsp Pepper
Salt according to taste
Method
First of all fry the potato chips, onions and peas.
Then heat 4 tbsp ghee and add 1 piece of cinnamon and 2-3 cloves then
after the ghee cools down add it into the whipped curd, also add the
garam masala and the salt to it then keep it aside.
Now take a baking vessel and thus make one layer of cooked rice, then
pour the vagharela curd on it, and then arrange a layer of vegetables on it
and then again make a layer of rice and then on it curd and then again
vegetables, now sprinkle pepper over it and preheat the oven for 10 min-
utes on 350F.
Then bake the rice for 30 minutes and behold a delicious concoction of
rice, curd and vegetables awaits ur appreciation..
Carrot Capsicum Rice
Ingredients
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Method
Fry the above ingredients and make it into a powder without adding any
water.
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.
Chanadal Pulihora
Ingredients
Basmati Rice - 2 cups
Seasoning:
Water - 3 cups
Green Chillies - 2 or 3 sliced
Kabooli Chana - 3/4 cup
Mustard seeds - 1 tea spoon
Lemon Juice - 4 Oz. or to your taste
Cumin seeds - 1 tea spoon
Curry leaves - 10-15 leaves
Spice Mix Powder:
Chana Dal (Yellow Split Peas) -
Coriander (Dhania)seeds - 2 tbs
1 table spoon
Methi Seeds - about 6-8
Cashews (optional)
Red Chillies - 4 or to your taste
Method
Soak Kabooli Chana for 8 hours and cook them in pressure cooker just
like cooking for chana masala. Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with luke warm water and soak it in 3 cups of cold water for
10 minutes. Cook the rice in automatic rice cooker or pressure cook if you
like. [well, I prefer automatic rice cooker, because I am not very good in
using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds,
Chana dal and Curry Leaves.
Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above
oil. Let it stay for 2-3 minutes and switch off the stove.
Pour this mixture to the cooked Basmati Rice and mix it well.
Ghatta Rice
Ingredients
Method
1 cup rice basmati
For Ghatta
1/4 cup boiled peas
Mix flour, oil, chilli powder, salt and
2 bay leaves, 3-4 cloves
oregano seeds, add 1 tbsp water.
1" stick cinnamon
Make a hard dough. Break off a
2 cardamons, 1 stalk curry leaves
piece and roll into shape and size of
1 tsp red chilli powder
a finger.
1/2 tsp garam masala
1/2 tsp dhania powder
Put plenty of water to boil.
1/4 tsp turmeric
Submerge ghattas (the rolls) and
salt to taste
boil till done. (About 1/2 hour)
juice of 1 lemon
Drain, cool and chop into round 1-1
1 tbsp cashews
1/2 cm. long. Keep aside.
1 tbsp currants (optional)
For Rice
2 tbsp ghee (or oil)
1/2 cup ghatta pieces
Boil rice in plenty of water. Each
1 tbsp each jeera and mustard
grain should be separate.
seeds
Heat ghee in kadai (pan).
Add mustard seeds, jeera, cashews,
For Ghattas
bay leaves, cloves, cinnamon,
1/2 cup gram flour
cardamons and curry leaves.
1/2 tbsp oil
Chilli powder, salt to taste 1/4 tsp
Add ghattas and peas.
oregano seeds
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to
the rice.
Mix slowly and well. Heat either in
warmer, heavy skillet, oven or
cooker.
Garnish with coriander.
Serve hot with curds.
Rice Soup Recipe
Ingredients n Mathod
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....................
Rice Pilaf Recipe
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 .....................
Fried Chinese Rice Recipe
Ingredients
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
Method
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................
Chicken Dumpling Soup Recipe.....Ingredients .....
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.......................
Directions .....
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................................
Spicy Chicken Soup !!!!!!!
Ingredients...................
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
Directions.............
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.
How to roast chicken - Roasted chicken recipe - Chicken Recipes!!!!!!!
How to roast chicken - Roasted chicken recipe - Chicken Recipes
Chicken Salad - Chicken Recipes !!!
Ingredients - Chicken Salad ............
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
Directions ..........
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.
POACHED CHICKEN 4 CHICKEN SALAD .........
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 ............
Chicken Noodle Soup Recipe
Ingredients
1 (2 to 3 pound) stewing chicken
2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 1/2 cups uncooked fine noodles
Method
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving....
Creamy Chicken and Wild Rice Soup Recipe
Ingredients .............
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Method ..........
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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Spicy Chicken Soup - Soup Recipes
Ingredients ...............
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
Method ............
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.
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