Showing posts with label Pakistani Recipes. Show all posts
Showing posts with label Pakistani Recipes. Show all posts
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.
Lahmacun Turkish Pizza Recipe
READ MORE
Ingredients...........
For the Lamb Sauce:
1 teaspoon chopped garlic
1 yellow onion, chopped
3 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 lemon, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes, halved
1 pound lean ground lamb
6 tablespoons double concentrated tomato paste
cayenne pepper to taste
salt to taste
For the Dough
3 1/4 teaspoons active dry yeast
1/2 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
1/4 cup vegetable oil
1/2 cup water
For the Garlic Sauce
1 cup plain yogurt
1/2 teaspoon chopped fresh parsley
1/4 teaspoon crushed garlic
salt and ground black pepper to taste
For the Garnish
1 cup shredded green cabbage
1 cup shredded red cabbage
Method............
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................(...).....................
Vidalia Onion Tomato Pizza Recipe
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Ingredients............
1 (.25 ounce) package active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees to 115 degrees)
3 tablespoons olive or vegetable oil, divided
1/2 teaspoon salt
4 1/3 cups all-purpose flour
2 (15 ounce) cans pizza sauce, divided
2 large Vidalia or sweet onions, thinly sliced
4 medium tomatoes, thinly sliced
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Cheddar cheese
Method.........
In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450 degrees F for 5 minutes. Meanwhile, in a skillet, saute onions in remaining oil until tender.
Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza...................
Calzone Rolls Pizza
READ MORE
Ingredients............
1 2/3 cups warm water (70 to 80 degrees F)
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons grated Parmesan cheese
Method..........
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
Place slices cut side down in two greased 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 18-22 minutes or until golden brown. Serve warm.................
Thin Crust Pizza
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....
Ingredients.....
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..
Procedure......
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 .....
Badami Korma
Ingredients.........
Chicken or Mutton 1.5 kg
Almonds 15
Green cardamom 6
Whole red chilies 10 or according to taste
Cloves 8
Black peppercorns 10
Cumin seeds 1 tsp
Nutmeg 1/2 inch piece
Mace 1 inch piece
Salt to taste
Turmeric powder 1/2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tbsp
Onion 6-7 medium
Yogurt 750 gm
Screw pine essence (kewra) a few drops
Clarified butter (ghee) 3/4 cup
Chopped fresh green coriander and peeled and sliced almonds for garnishing
Cooking Directions........
Grind together almonds, 3 green cardamom, whole red chillies, cloves, black peppercorns, cumin, nutmeg and mace.
When the spice is grounded in to a smooth paste, add to it salt, turmeric and all spice powder. Blend well and set aside.
Slice thinly onion and fry till golden brown, take out on absorbent paper and then grind into a paste.
Now heat clarified butter, add 3 green cardamom to it and let it sputter.
Now add ginger-garlic paste, saute for a few minutes, add in chicken / mutton and stir fry till meat changes color.
Now add in the ground spice paste and stir fry for a few minutes making sure you don't burn the spice.
Now reduce flame to very low and add well beaten slightly sour yogurt to it, mix well and add in fried onion paste and mix.
Now increase the flame to high again and cook till the gravy starts to bubble.
Now cover with the pan's lid and reduce flame to low. Cook till the meat tenderizes and gravy thickens.
If gravy is still thin when meat is done, then remove the pan's lid and let the liquid evaporate till the gravy reaches the desired consistency.
When the gravy has reached the desired consistency, add a few drops of screw pine essence, cover and let it simmer on low heat till the clarified butter separates (approximately 7 minutes).
Serve hot garnished with peeled and sliced almonds and chopped green coriander............
Apple Cake Recipe - Cake Recipes
Ingredients..............
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
Directions...........
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...........
Cheeseburger - Burger Recipes
Ingredients:.........
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
Method:...........
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..............
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.
.....................................
Cool Veggie Pizza Pizza Recipes
Ingredients .................
1 (10 ounce) can refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
Directions ..........
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.
In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
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