Ingredients
3/4 cup Clam Broth
1 1/4 cup Sake
1/2 tsp Sugar
2 1/2 cups sifted Flour
2 cups cold Water
Egg Yolks
1 /4 cup Soy Sauce
1 quart Vegetable Oil
Instruction
Mix the batter with the exception of the oil. Dip seafood such as shrimp, halibut, scallops in batter and deep fry in hot oil. Fry until lightly browned.
Tilapia Fish Recipes
Italian Baked Tilapia
A quick easy and delicious tilapia recipe that your family will love.
Ingredients
4 boneless tilapia fillets
Italian dressing
pepper to taste
2 tablespoons lemon juice
1 teaspoon parsley
1/2 teaspoon Italian seasonings
Instruction
Mix ingredients and allow fish to marinate for 1/2 hour.
Place marinated tilapia into a baking dish and pour remaining mix over filets. Bake at 350°F for 20-30 minutes or until done (you should be able to flake fish with a fork).
Pesto Tilapia
Another quick and easy recipe
Ingredients
4 tilapia filets
2 bunches of fresh basil, chopped
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 package Ricotta cheese
Instruction
Puree basil, olive oil, garlic and ricotta cheese in a blender.
Place fillets in a baking dish and pour pesto sauce over fish making sure to cover each piece of tilapia. Bake at 350°F for 20-30 minutes or until done. (you should be able to flake fish with a fork).
A quick easy and delicious tilapia recipe that your family will love.
Ingredients
4 boneless tilapia fillets
Italian dressing
pepper to taste
2 tablespoons lemon juice
1 teaspoon parsley
1/2 teaspoon Italian seasonings
Instruction
Mix ingredients and allow fish to marinate for 1/2 hour.
Place marinated tilapia into a baking dish and pour remaining mix over filets. Bake at 350°F for 20-30 minutes or until done (you should be able to flake fish with a fork).
Pesto Tilapia
Another quick and easy recipe
Ingredients
4 tilapia filets
2 bunches of fresh basil, chopped
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 package Ricotta cheese
Instruction
Puree basil, olive oil, garlic and ricotta cheese in a blender.
Place fillets in a baking dish and pour pesto sauce over fish making sure to cover each piece of tilapia. Bake at 350°F for 20-30 minutes or until done. (you should be able to flake fish with a fork).
Ambrosia Salad Recipe
1-Sour Cream Version
Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
2-Fat Free Yogurt Version
Ingredients:
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup fat-free yogurt
Directions for versions 1 & 2:
Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.
3-Instant Jello Version
Ingredients:
-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like
Directions for Jello Version:
Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.
Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.
This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.
I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.
Ingredients:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
2-Fat Free Yogurt Version
Ingredients:
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup fat-free yogurt
Directions for versions 1 & 2:
Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.
3-Instant Jello Version
Ingredients:
-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like
Directions for Jello Version:
Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.
Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.
This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.
I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.
Moonshine Mash Recipe
INGREDIENTS:
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
KFC Chicken Recipe
Ingredients:
1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves
Instruction
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
1 tablespoon powdered sage leaves
1 teaspoon powdered dry ginger
1 tablespoon crushed rosemary leaves
1 pack of tomato soup mix
1 tablespoon crushed Mexican Origanum leaves
1 teaspoon sweet marjoram
1 teaspoon pepper
1 tablespoon hot pepper powder
1 chicken cut into frying pieces
1 1/2 teaspoon crushed wild thyme leaves
150 grams all purpose flour blended nicely with secret herbs combination
2 tablespoon of garlic salt
2 tablespoon of powdered chicken soup cubes
2 tablespoon of onion salt
2 eggs
160 milliliters of milk
40 gram brown sugar
3 tablespoon of dry minced parsley leaves
Instruction
You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
Baked Brie Recipe
Ingredients
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
Creamy Potato Soup Recipe
Ingredients
2 - medium sized potatos(peeled and sliced)
1 - large white onion(peeled and chopped)
4 - celery sticks(medium sliced,not too thin)
Instruction
Boil the potatos until tender. 1/2 teaspoon of salt added to water to boil potatos. When potatos are tender, pour out water and add 3 - tablespoons of butter. Mash the potatos until chunky consistancy, not smooth and creamy. Then add 1 & 1/2 - cups of light cream and 1 - cup of chicken stock. Add vegetables, salt, pepper and paprika. You can sprinkle fresh chopped parsley on top of the individual servings for a nice color and taste.Then server this soup to your friends and family. Enjoy !!
2 - medium sized potatos(peeled and sliced)
1 - large white onion(peeled and chopped)
4 - celery sticks(medium sliced,not too thin)
Instruction
Boil the potatos until tender. 1/2 teaspoon of salt added to water to boil potatos. When potatos are tender, pour out water and add 3 - tablespoons of butter. Mash the potatos until chunky consistancy, not smooth and creamy. Then add 1 & 1/2 - cups of light cream and 1 - cup of chicken stock. Add vegetables, salt, pepper and paprika. You can sprinkle fresh chopped parsley on top of the individual servings for a nice color and taste.Then server this soup to your friends and family. Enjoy !!
Jolly Rancher Martini Recipes
Ingredients
* 1 ounce raspberry vodka
* 1/2 ounce sour apple liqueur
* 1/2 ounce sour raspberry liqueur
* 1/2 ounce banana liqueur
* 3 ounces red cranberry juice
* 1 slice lemon, wheel
Instructions
1. Fill a cocktail shaker halfway with ice; add in vodka, liqueurs, and cranberry juice.
2. Shake vigorously for 5-10 seconds.
3. Strain into a chilled martini glass; garnish with a lemon wheel.
4. Serve it, enjoy it . :)
* 1 ounce raspberry vodka
* 1/2 ounce sour apple liqueur
* 1/2 ounce sour raspberry liqueur
* 1/2 ounce banana liqueur
* 3 ounces red cranberry juice
* 1 slice lemon, wheel
Instructions
1. Fill a cocktail shaker halfway with ice; add in vodka, liqueurs, and cranberry juice.
2. Shake vigorously for 5-10 seconds.
3. Strain into a chilled martini glass; garnish with a lemon wheel.
4. Serve it, enjoy it . :)
Frozen Drink Mix Recipes
TEQUILA DRINK IDEAS
Old Fashioned Margarita - Margarita Mix plus your favorite Tequila.
Strawberry Margarita - Strawberry Mix plus your favorite Tequila.
Mango Margarita - Mango Mix plus your favorite Tequila.
Banana Margarita - Banana Mix plus your favorite Tequila.
Peach Margarita - Peach Mix plus your favorite Tequila
VODKA DRINK IDEAS
Electric Blue Lemonade - Blue Lemonade Mix plus your favorite Vodka.
Lemon/Lime Twister - Lemon/Lime Mix plus your favorite Vodka.
Blue Bayou - Blue Raspberry Mix plus your favorite Vodka.
RUM DRINK IDEAS
Pina Colada - Pina Colada plus your favorite Rum.
Strawberry Daiquiri - Strawberry Mix plus your favorite Rum.
Strawberry/Banana Daiquiri - Strawberry/Banana Mix plus your favorite Rum.
Banana Daiquiri - Banana Mix plus your favorite Rum.
Mango Daiquiri - Mango Mix plus your favorite Rum.
Rumrunner - Rumrunner Mix plus your favorite Rum.
Mojito - Mojito Mix plus your favorite Light Rum.
p/s: this is only my idea, you can create by your own ok.. enjoy this idea..
Old Fashioned Margarita - Margarita Mix plus your favorite Tequila.
Strawberry Margarita - Strawberry Mix plus your favorite Tequila.
Mango Margarita - Mango Mix plus your favorite Tequila.
Banana Margarita - Banana Mix plus your favorite Tequila.
Peach Margarita - Peach Mix plus your favorite Tequila
VODKA DRINK IDEAS
Electric Blue Lemonade - Blue Lemonade Mix plus your favorite Vodka.
Lemon/Lime Twister - Lemon/Lime Mix plus your favorite Vodka.
Blue Bayou - Blue Raspberry Mix plus your favorite Vodka.
RUM DRINK IDEAS
Pina Colada - Pina Colada plus your favorite Rum.
Strawberry Daiquiri - Strawberry Mix plus your favorite Rum.
Strawberry/Banana Daiquiri - Strawberry/Banana Mix plus your favorite Rum.
Banana Daiquiri - Banana Mix plus your favorite Rum.
Mango Daiquiri - Mango Mix plus your favorite Rum.
Rumrunner - Rumrunner Mix plus your favorite Rum.
Mojito - Mojito Mix plus your favorite Light Rum.
p/s: this is only my idea, you can create by your own ok.. enjoy this idea..
Chocolate Vodka Cocktails Recipe
Ingredients
12 oz Goldenbarr® chocolate vodka
4 cup fresh strawberries
Instructions
Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve.
serve in
Margarita Glass
12 oz Goldenbarr® chocolate vodka
4 cup fresh strawberries
Instructions
Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve.
serve in
Margarita Glass
Candy Vodka Cocktails Recipe
Ingredients
1 oz Vodka
3/4 oz Amaretto
12 oz Dr. Pepper
Instructions
Fill a tall glass with ice. Pour the 151 proof rum, dr. pepper and amaretto, stir, and serve to your family. Enjoy it !
Fresh Tuna Steak Recipe
Ingredients
* 6 (7 ounce) tuna steaks
* 2 lemons, juice of
* salt and pepper
* 1 teaspoon mixed Italian herbs
* 3 tablespoons olive oil
* 2 lbs fresh ripe tomatoes, peeled and chopped
* 3 cloves garlic, chopped
* 1 tablespoon capers
* 1 medium red onion
* 2 cups dry white wine
* 3 tablespoons parsley, chopped
Instructions
1. Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
2. Bake 20 minutes at 350^F.
3. Allow to cool.
4. Chill.
5. In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
6. Add the dry white wine.
7. Top the tuna steak with this cold sauce just before serving.
8. Garnish with parsley.
9. Serve cold.
* 6 (7 ounce) tuna steaks
* 2 lemons, juice of
* salt and pepper
* 1 teaspoon mixed Italian herbs
* 3 tablespoons olive oil
* 2 lbs fresh ripe tomatoes, peeled and chopped
* 3 cloves garlic, chopped
* 1 tablespoon capers
* 1 medium red onion
* 2 cups dry white wine
* 3 tablespoons parsley, chopped
Instructions
1. Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
2. Bake 20 minutes at 350^F.
3. Allow to cool.
4. Chill.
5. In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
6. Add the dry white wine.
7. Top the tuna steak with this cold sauce just before serving.
8. Garnish with parsley.
9. Serve cold.
Blueberry Pie Recipe
Ingredients
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
Barbecue Dry Rub Recipe
Ingredients
* 1 tablespoon black peppercorns
* 1 tablespoon coriander seed
* 1/2 teaspoon whole cloves
* 1 teaspoon brown mustard seeds
* 2 tablespoons sweet paprika
* 2 tablespoons chili powder
* 2 tablespoons brown sugar
* 1 tablespoon dry mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
Instructions
1. Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
2. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
3. Store in an airtight container.
4. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
5. Can coat and leave refrigerated up to 24 hours in advance.
* 1 tablespoon black peppercorns
* 1 tablespoon coriander seed
* 1/2 teaspoon whole cloves
* 1 teaspoon brown mustard seeds
* 2 tablespoons sweet paprika
* 2 tablespoons chili powder
* 2 tablespoons brown sugar
* 1 tablespoon dry mustard
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon cayenne pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
Instructions
1. Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
2. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
3. Store in an airtight container.
4. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
5. Can coat and leave refrigerated up to 24 hours in advance.
Freezer Meals Recipes - Whiskey Barbeque Chicken Drummies
INGREDIENTS
12 lbs of chicken drummies
2 generic bottles of Kansas City Barbeque Sauce
2 sticks of unsalted butter
1 cup of McCormick’s Whiskey
1 cup of Brown Sugar
4 table spoons of Hot Curry Powder
4 table spoons of Ground Turmeric
2 fresh garlic cloves
Sriracha Hot Sauce, Salt, and Pepper to taste
Mesquite Wood Chips soaked in water for 1-3 hours
Instructions
Chicken is one of my favorite Freezer Meals Recipes. It is easy to cook, cheap to buy in bulk, and great as leftovers. Remove the chicken drummies from the refrigerator to bring them close to room temperature before grilling. Keep them covered. Start your charcoal so the grill will be ready when the sauce is prepared. In a sauce pan melt 2 sticks of butter on low heat. Add garlic cloves, hot curry powder, turmeric, salt and pepper to taste. The aroma of garlic and curry should begin to permeate the air, releasing their flavors. Add the 2 bottles of sauce, whiskey, brown sugar, and Sriracha hot sauce to taste. Raise the heat to medium. Stir the Whiskey Barbeque Sauce frequently as it begins to bubble. After a few minutes the ingredients should thicken to create a consistent sauce. Generously sauce the chicken prior to throwing them on the grill.
By this point in time the grill should be ready for barbeque. Throw a handful of the soaking woodchips on the grill to encourage smoke. I prefer to grill at a medium temperature, probably around 250-300 degrees. Between the wet wood chips and the grill cap, flames should be limited. You want the chicken to have time to soak in some of the smoke flavor, so don’t cook them to fast. The slower you cook it, the more tender it will be. Add the Barbeque Chicken to the grill. Sauce the chicken every 15-30 minutes. You want the inside of the chicken to reach over 170 degrees. Eat what you can and save the rest for your freezer.
12 lbs of chicken drummies
2 generic bottles of Kansas City Barbeque Sauce
2 sticks of unsalted butter
1 cup of McCormick’s Whiskey
1 cup of Brown Sugar
4 table spoons of Hot Curry Powder
4 table spoons of Ground Turmeric
2 fresh garlic cloves
Sriracha Hot Sauce, Salt, and Pepper to taste
Mesquite Wood Chips soaked in water for 1-3 hours
Instructions
Chicken is one of my favorite Freezer Meals Recipes. It is easy to cook, cheap to buy in bulk, and great as leftovers. Remove the chicken drummies from the refrigerator to bring them close to room temperature before grilling. Keep them covered. Start your charcoal so the grill will be ready when the sauce is prepared. In a sauce pan melt 2 sticks of butter on low heat. Add garlic cloves, hot curry powder, turmeric, salt and pepper to taste. The aroma of garlic and curry should begin to permeate the air, releasing their flavors. Add the 2 bottles of sauce, whiskey, brown sugar, and Sriracha hot sauce to taste. Raise the heat to medium. Stir the Whiskey Barbeque Sauce frequently as it begins to bubble. After a few minutes the ingredients should thicken to create a consistent sauce. Generously sauce the chicken prior to throwing them on the grill.
By this point in time the grill should be ready for barbeque. Throw a handful of the soaking woodchips on the grill to encourage smoke. I prefer to grill at a medium temperature, probably around 250-300 degrees. Between the wet wood chips and the grill cap, flames should be limited. You want the chicken to have time to soak in some of the smoke flavor, so don’t cook them to fast. The slower you cook it, the more tender it will be. Add the Barbeque Chicken to the grill. Sauce the chicken every 15-30 minutes. You want the inside of the chicken to reach over 170 degrees. Eat what you can and save the rest for your freezer.
Pineapple Chicken Recipe
INGREDIENTS
* 5 skinless, boneless chicken breast halves
* 1 1/2 (1 ounce) packages dry onion soup mix
* 2 cups water
* 1 (15 ounce) can pineapple, drained
* 1 large orange, sliced in rounds
* 1 tablespoon vegetable oil
Instructions
1. Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
2. Turn chicken over; add pineapple chunks, onion soup, and water.
3. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
* 5 skinless, boneless chicken breast halves
* 1 1/2 (1 ounce) packages dry onion soup mix
* 2 cups water
* 1 (15 ounce) can pineapple, drained
* 1 large orange, sliced in rounds
* 1 tablespoon vegetable oil
Instructions
1. Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
2. Turn chicken over; add pineapple chunks, onion soup, and water.
3. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
KFC Popcorn Chicken Recipe
INGREDIENTS
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Instructions
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Instructions
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
Hawaiian Chicken Recipe
INGREDIENTS
* 4 cups canola oil for deep frying
* 3 pounds chicken wings, tips removed and wings cut in half at joint
* 1 tablespoon garlic salt
* 1 cup cornstarch
* 2 eggs, beaten
* 1/2 cup cider vinegar
* 1/4 cup pineapple juice
* 1/4 cup ketchup
* 1 cup honey
* 1 tablespoon soy sauce
* 2 tablespoons toasted sesame seeds
* 2 green onions, thinly sliced
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
* 4 cups canola oil for deep frying
* 3 pounds chicken wings, tips removed and wings cut in half at joint
* 1 tablespoon garlic salt
* 1 cup cornstarch
* 2 eggs, beaten
* 1/2 cup cider vinegar
* 1/4 cup pineapple juice
* 1/4 cup ketchup
* 1 cup honey
* 1 tablespoon soy sauce
* 2 tablespoons toasted sesame seeds
* 2 green onions, thinly sliced
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
Deep Fried Chicken Recipe
INGREDIENTS
* 1 cup shortening
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (2 to 3 pound) whole chicken, cut into pieces
Instructions
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
* 1 cup shortening
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (2 to 3 pound) whole chicken, cut into pieces
Instructions
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Amish Potato Salad Recipe
INGREDIENTS
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
* 6 medium white potatoes with skin
* 1 small onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 teaspoon celery seed
* 4 hard-cooked eggs, peeled and chopped
*
* 2 eggs, beaten
* 3/4 cup white sugar
* 1 teaspoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup apple cider vinegar
* 1/2 cup milk
* 1 teaspoon prepared yellow mustard
* 3 tablespoons butter
* 1 cup mayonnaise or salad dressing
Instructions
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Red Potato Salad Recipe
Ingredients
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
* 12 cups cubed red potatoes
* 1 cup chopped green bell pepper (about 1 medium)
* 1/2 cup minced red onion
* 1/2 cup extra-virgin olive oil
* 1/3 cup red wine vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons mayonnaise
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
Instruction
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Cold Pasta Salad Recipe
Ingredients
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Instructions
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
Tarragon Chicken Salad Recipe
Ingredients
* 2 cups diced cooked chicken
* 1 small tart apple, cored and diced (about 1 1/2 cups)
* 1/3 cup diced celery
* 1/4 cup diced red onion
* 3/4 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 2 tablespoons chopped fresh tarragon leaves
* 1 tablespoon chopped fresh parsley leaves
* 1 tablespoon chopped fresh chives
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup lightly salted, roasted cashews, roughly chopped
* 4 cups arugula, washed and dried
* Olive oil, for dressing arugula
Instructions
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
* 2 cups diced cooked chicken
* 1 small tart apple, cored and diced (about 1 1/2 cups)
* 1/3 cup diced celery
* 1/4 cup diced red onion
* 3/4 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 2 tablespoons chopped fresh tarragon leaves
* 1 tablespoon chopped fresh parsley leaves
* 1 tablespoon chopped fresh chives
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup lightly salted, roasted cashews, roughly chopped
* 4 cups arugula, washed and dried
* Olive oil, for dressing arugula
Instructions
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
Asian Chicken Salad Recipe
Ingredients
* 10 boneless chicken breasts, halved, skinned and cut into strips
Chicken Marinade:
* 2 tablespoons grated ginger
* 1 tablespoon minced garlic
* 1/4 cup rice wine vinegar
* 3 tablespoons brown sugar
* 1/2 teaspoon hot sauce
* 1/4 cup lime juice
* 1/4 cup canola oil
* 1 teaspoon Kosher salt
Dressing:
* 1 lime juiced
* 1 teaspoon hot sauce
* 1 teaspoon tamari
* 1 tablespoon rice wine vinegar
* 1/3 cup canola oil
* 2 tablespoons brown sugar
* 2 ounces ricestick noodles
* 2 tablespoons sesame oil
* 1 1/2 cups thin sliced red onions
* 1 1/2 cups thin, horizontal sliced celery
* 1 1/2 cups chopped red pepper
* 1 cup chopped yellow pepper
* 2 tablespoons tamari
* 1/2 cup grated jicama
* 2 cups thin horizontal slices of bok choy
* 1/2 cup chopped cilantro
Instructions
Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.
* 10 boneless chicken breasts, halved, skinned and cut into strips
Chicken Marinade:
* 2 tablespoons grated ginger
* 1 tablespoon minced garlic
* 1/4 cup rice wine vinegar
* 3 tablespoons brown sugar
* 1/2 teaspoon hot sauce
* 1/4 cup lime juice
* 1/4 cup canola oil
* 1 teaspoon Kosher salt
Dressing:
* 1 lime juiced
* 1 teaspoon hot sauce
* 1 teaspoon tamari
* 1 tablespoon rice wine vinegar
* 1/3 cup canola oil
* 2 tablespoons brown sugar
* 2 ounces ricestick noodles
* 2 tablespoons sesame oil
* 1 1/2 cups thin sliced red onions
* 1 1/2 cups thin, horizontal sliced celery
* 1 1/2 cups chopped red pepper
* 1 cup chopped yellow pepper
* 2 tablespoons tamari
* 1/2 cup grated jicama
* 2 cups thin horizontal slices of bok choy
* 1/2 cup chopped cilantro
Instructions
Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.
7 Layer Salad Recipe
Ingredients
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Instructions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
Chicken Marsala Recipe
Ingredients
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Instruction
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Instruction
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.
Italian Cream Cake Recipe
Ingredients:
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Bean Salad Recipe
INGREDIENTS
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder
Instruction
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Indonesian Beef Curry Recipe
Ingredients
# 600g beef, cubed
# 6 cups water
# 1 thumb-sized piece old ginger, smashed
# 1 thumb-sized piece galangal, smashed
# 1/2 a piece fresh turmeric leaf, shredded and knotted
# 1 stalk lemon grass, smashed
# 2 kaffir lime leaves, torn
# 1 tomato, halved
# 1 fresh red chilli, halved and seeded
# 1 lime, squeezed for juice
# 4 tbsp oil
Ground ingredients (combined)
# 14–15 dried chillies, soaked and seeded
# 10 shallots
# 6 cloves garlic
# 1½ cm piece ginger
# 5 candlenuts
# 1 star anise
# 3 cloves
# 3cm cinnamon stick
Seasoning
# 1 tsp sugar or to taste
# 1/2 tsp salt
# 1 tbsp fish sauce
Instructions
Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked.
Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out and serve.
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