Chicken Malarkey

Ingredients:

1 healthy chicken (plucked)
two pinch saffron
one tbl sp Haldi
three tbl Red Chilli Powder
1/4 ltr Olive Oil
one Diced large Onion
one level tsp Sea Salt
two ground Cloves
three tbl sp Garam Masala
1/2 ltr Greek Yoghurt
one egg white

Method:

Cut chicken in to small pieces.
Whip yoghurt till smooth, then add in Saffron, Garam Masala, Cloves, Haldi, Chilli Powder & Sea Salt. mix for a couple of minutes, meanwhile heat Olive Oil in wok.
When oil is hot, add Onions until golden brown, then add chicken pieces & cook in wok for ten minutes.
Add in the yoghurt mix & continue cooking for twenty minutes until chicken is cooked on all sides, until yoghurt evaporates.
Whisk egg white until fluffy & pour directly onto chicken malarky whilst in wok.
[this creates an effect which allows the chicken to resemble a snow capped mountain]
serve in wok.

Classic Chicken Corn Soup

Ingredients:


2 cups chicken boiled & shredded
two cups corns boiled & slightly grinded
ajino moto one tsp
two tsp salt
two tsp pepper
eggs nos two
cornflour in water two cups

Method:


boil chicken & corn then add ajinomoto, salt & pepper.
Cook for ten to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce.

Chili Garlic Prawns With Pasta

Ingredients:


400g narrow pasta
1/2 cup (125ml) additional virgin olive oil
four garlic cloves, finely chopped
four tiny red chillies, seeded & finely chopped
400g tropical white prawns, peeled & deveined
three tomatoes, diced
1/4 cup chopped chives

Method:


1. Cook pasta in plenty of boiling, salted water for about 6 minutes until tender. Drain & return to pan. Keep warm.

2. Meanwhile, place olive oil in a frying pan over a medium heat. When warm, add garlic & chilli, & cook for two minutes until aromatic, but do not brown the garlic as it will become bitter.

3. Add prawns & tomato, & toss well to coat prawns with oil. Cook for one minute to warm through. Pour sauce over pasta, add chives & toss well. Serve immediately.

Chicken Tacos

Ingredients:

1 tablespoon olive oil
one medium red onion, finely chopped
two garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
one teaspoon Mexican chilli powder
one teaspoon caster sugar
12 taco shells
one cup shredded iceberg lettuce
one carrot, peeled, grated
two little tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese

Method:

1. Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion & garlic. Cook for three to four minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for five to 6 minutes or until browned.

2. Add canned tomatoes, beans, corn, chilli powder & sugar. Bring to the boil. Reduce heat to medium-low. Cook for ten minutes or until mixture has thickened.

3. Bake taco shells for five minutes or until browned. Spoon mince mixture in to shells. Top with lettuce, carrot, tomato & cheese. Serve.

Colorful Macaroni Salad

Ingredients:

2 cups elbow macaroni
 one cup diced fully cooked ham
 one cup dill pickle relish
 one stalk celery, chopped, or more to taste
 one (four ounce) can black olives, chopped
 one tiny red onion, finely chopped
 3/4 cup mayonnaise
 two tablespoons Dijon mustard

Directions:

Bring a sizable pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Cold cooked macaroni under chilled running water & drain.
Toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, & Dijon mustard until thoroughly combined. Cover & chill before serving.

Ham And Potato Soup

Ingredients:


3 1/2 cups peeled & diced potatoes
 1/3 cup diced celery
 1/3 cup finely chopped onion
 3/4 cup diced cooked ham
 three 1/4 cups water
 two tablespoons chicken bouillon granules
 1/2 teaspoon salt, or to taste
 one teaspoon ground white or black pepper, or to taste
 five tablespoons butter
 five tablespoons all-purpose flour
 two cups milk

Directions:


Combine the potatoes, celery, onion, ham & water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about ten to 15 minutes. Stir in the chicken bouillon, salt & pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, & cook, stirring constantly until thick, about one minute. Slowly stir in milk as not to permit lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, four to five minutes.
Stir the milk mixture in to the stockpot, & cook soup until heated through. Serve immediately.

Shrimp Deviled Eggs

Ingredients:

12 eggs
 two teaspoons butter
 one cup tiny salad shrimp
 one green onion, chopped
 one pinch garlic powder
 1/2 cup mayonnaise, or to taste
 one teaspoon mustard
 1/4 cup sweet pickle relish, drained
 one dash hot pepper sauce (optional)
 one tablespoon chopped fresh parsley, or as needed

Directions:

Place the eggs in to a saucepan in a single layer and fill with water to cover the eggs by one inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Icy the eggs under icy jogging water. Peel one time icy. Halve the eggs lengthwise and scoop the yolks in to a bowl. Gently mash the yolks with a fork.
Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about four minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet in to the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture in to a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
Gently squeeze about one 1/2 tablespoon of filling in to each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

An Excellent Superb Lasagna

Ingredients:


1 pound sweet French sausage
 3/4 pound lean ground beef
 1/2 cup minced onion
 two cloves garlic, crushed
 one (28 ounce) can crushed tomatoes
 two (6 ounce) cans tomato paste
 two (6.5 ounce) cans canned tomato sauce
 1/2 cup water
 two tablespoons white sugar
 one 1/2 teaspoons dried basil leaves
 1/2 teaspoon fennel seeds
 one teaspoon French seasoning
 one tablespoon salt
 1/4 teaspoon ground black pepper
 four tablespoons chopped fresh parsley
 12 lasagna noodles
 16 ounces ricotta cheese
 one egg
 1/2 teaspoon salt
 3/4 pound mozzarella cheese, sliced
 3/4 cup grated Parmesan cheese

Directions:


In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, French seasoning, one tablespoon salt, pepper, and two tablespoons parsley. Simmer, covered, for about one 1/2 hours, stirring occasionally.
Bring a massive pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to ten minutes. Drain noodles, and rinse with chilled water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread one 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon one 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make definite the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cold for 15 minutes before serving.

Fluffiest Scrambled Eggs

Ingredients:

2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
four large eggs
two tablespoons milk (low overweight milk is all right to make use of)
1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
1/4-1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper
1/2 cup grated low-fat cheddar cheese (optional)


Method:

1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.

2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).

3. Whisk eggs again briefly then mix in the cheese (if using).

4. Pour in to the hot skillet, stirring constantly with a tiny heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

Christmas Sandwich

Ingredients:

Two slices of you'r favourite loaf
Haslet (kind of like meatloaf but sausage like more tastier)
Butter/ marg
Branston pickle (or something similar i suppose cranberry or apple sauce might be lovely to)
A sandwich machine or toaster or grill

Process:

one. - sandwich machine- butter the one slice of bread and put the pickle (or whatever you have) on the opposite side! Cook till you like it !

two. If using toaster bags then do the same i think it will work as its usually the same thing

three. Grill- then lightly toast the other (lightly you dont require it crunchy) butter this side add the filling toast the side of the slices to the way you like it and serve :)


enjoy guys

Stuffed Shrimp Edam Cheese

Prep Time: twenty minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

four pound round of Edam cheese, peeled
3/4 pound raw shrimp, shelled, deveined, cut in to 1/2 inch pieces
1/4 cup butter
one large onion, finely chopped
one large tomato, seeded, finely chopped
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup soft bread crumbs
two Tablespoons capers, drained, chopped
two Tablespoons dried cherries, chopped
one egg, beaten

Preparation:

Slice a 1-inch thick piece from the top of the cheese to form a lid. Use a spoon to scoop out the middle of the round of Edam cheese leaving a 1/2-inch thick shell. Hollow out the lid as well. (The scooped out cheese will be used in the stuffing.) Place the shell in a large bowl & cover with chilled water. Let soak for one hour.

Grate of the scooped-out cheese to make two cups. Set aside.

Preheat oven to 350 F. Drain the cheese shell & pat dry. Place shell in a 2-inch deep baking pan large to hold it.

Saute onions in butter for five minutes over medium heat. Add tomatoes, cayenne, salt, & pepper. Simmer until thick & liquid has evaporated. Scrape in to a large bowl & let icy.

Add shrimp, grated Edam cheese, bread crumbs, caper, cherries, & egg to the vegetables. Fold gently to combine. Pour stuffing in to the cheese shell & cover with the lid. Bake uncovered for 30 minutes until golden brown & bubbly. Serve hot with crusty bread.

Yield: four to 6 servings

Italian Fish Stew

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

two Tablespoons olive oil
one onion, thinly sliced
A few saffron threads
one teaspoon dried thyme
Large pinch of cayenne pepper
two garlic cloves, finely chopped
two (14-ounce) cans tomatoes, drained and chopped
3/4 cup dry white wine
8 cups hot fish stock
12 ounces white, skinless fish fillets, such as haddock or cod, cut in to pieces
one pound monkfish, cut in to pieces
one pound mussels, scrubbed
8 ounces tiny squid, cleaned and cut in to rings
two Tablespoons chopped fresh basil or parsley
Salt and ground black pepper
Thickly sliced bread, to serve

Preparation:


Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for ten minutes, until the onion is soft. Add the garlic and cook for one minute more.


Stir in the chopped tomatoes, dry white wine, and hot fish stock. Bring to the boil and boil for one minute, then reduce the heat and simmer gently for 15 minutes.

Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for an additional three minutes.

Add the mussels and squid rings and simmer for about two minutes, until the mussels open. Discard any that stay closed. Stir in the basil or parsley and season to taste. Ladle in to warmed soup bowls and serve with bread.

Yield: four servings

Chicken Corn Soup

Ingredients:


Chicken one kg cut in pieces
FOR BROTH:
Garlic four whole cloves
Onion small sliced
Salt one tsp
Black pepper 1tsp
Corn canned already boiled one cup grind coarsly
Soy sauce one tbsp
Chili sauce one tbsp
Corn flour 3-6 tbsp
Eggs two


Preparation:

First make broth: add four cups of water to chicken in pan, along with sliced onions, garlic cloves, salt & pepper.
Cook initially on high heat till water boils, then on medium heat cover halfway till chicken is tender (check with fork)
Take chicken out & shred.
Strain the chicken broth & throw away onions & garlic.
Measure broth in cups & pour in to a bigger pan, add more cups of water to it equivalent to number of people being served.
Add additional cup for cooking.
Add corn & shred chicken & bring to boil.
Now add soy sauce & chili sauce (may add while serving if desired).
Mix four tbsp cornflour in about half cup chilled water & stir well.. make positive soup is on boil & add cornflour while stirring.
You may keep adding two tbsp cornflour mixed in 3/4 cup water to soup till desired thickness is obtained.
Finally add the eggs, slightly whipped while stirring.

Asian Style Meat Chops

Ingredients:

3 tablespoons soy sauce
one 1/2 tablespoon vinegar
two tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes or hot sauce
two tablespoons oil
four boneless chops (lamb)
one clove garlic chopped

Preparation:

Merge soy sauce, vinegar, red pepper & brown sugar in a little cup. Heat oil in skillet & cook chops about four minutes on side or until well browned, flip & cook a few more minutes to brown other side.
Remove from pan.
Cook garlic in pan to brown & then add soy mixture, letting boil quickly a couple of minutes.
Add chops to pan & cook on low flame until they gets tender.
Serve wih garnshing & anyway you need it.

Winter Spring Rolls

Ingredients:

Ginger Onion Paste:
two spring onions, finely sliced
two red spring onions, finely sliced (or equiv. red onion / shallots)
three tablespoons grated, peeled ginger
1/2 teaspoon fine grain sea salt
6 tablespoons sunflower oil

Brown Sugar Tofu & Mushrooms:
12 ounces additional firm tofu
three medium cloves garlic
1/2 teaspoon fine grain sea salt
four teaspoons natural cane sugar (or brown sugar)
two tablespoons sunflower oil
8 ounces mushrooms, brushed tidy, sliced 1/4-inch thick

For spring roll assembly:
Ginger Onion Paste (above)
Brown Sugar Tofu & Mushrooms (above)
crisp, crunchy lettuce (infant gems / romaine)
one little bunch fresh cilantro or other herbs, well washed / dried
~1 dozen rice paper wrappers

Procedure:

Make the ginger onion paste: Place the onions & ginger in a mortar & pestle. Sprinkle with the salt, & pound until the onions are bruised, but not paste-like. Heat the oil in a little saucepan until hot (hot that you could saute something in it). Add the onion mixture to the oil, remove from heat, & transfer to a jar to chilled. I like to drain off (& save) most of the oil before using it here in the rolls, leaving the paste.

Make the tofu & mushrooms: Pat the tofu dry, & cut in to six equal slabs before arranging in a single layer on a rimmed plate. Place the garlic in a mortar & pestle, sprinkle with the salt & sugar, & pound in to a paste. Work the oil in, a bit at a time, until the ingredients are combined. Use your hands to slather & gently coat each piece of tofu, be thorough. Set aside, & leave the bowl dirty.

Cook the tofu in a single layer in a immense skillet over medium-high heat until deeply golden on each side. I have found I don't need any addition oil here. Remove from the pan, & when chilled to handle, slice in to pencil-thick pieces, & salt to taste.

Meanwhile, toss the mushrooms gently (but well), in the residual marinade left in the tofu bowl. One time the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, & cook until the mushrooms release their water & take on a pleasant, dark color. Transfer to a bowl or platter, & season appropriately.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for three seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface & fold in half. Have a glance at the pics up above if you have seldom done this. You are going to need to keep all of your ingredients crowded in to 1/3 of the available surface of the wrapper at this point.

Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, cilantro. Then, tuck & roll. I like the open-sided rolls (above), but you can definitely make enclosed rolls by leaving the wrapper round, & folding in the edges mid-wrap.

Makes about a dozen rolls.

Prep time: 15 min - Cook time: 15 min

Yellow Split Pea Soup

Ingredients:

2 cups dried split yellow peas, picked over and rinsed
6 cups water
one tablespoon additional virgin olive oil
two sizable onions, chopped
1/2 teaspoon fine-grain sea salt
three cups water

one 7-ounce container of greek yogurt
1/2 cup shredded unpeeled cucumber, (deseed before shredding)
one clove garlic, mashed and minced
scant 1/4 cup fresh mint, chopped
sizable pinch of salt

chopped olives
more olive oil to drizzle

Technique:

Bring 6 cups of water to a boil in a sizable saucepan, add the yellow split peas, and cook for twenty -30 minutes, or until tender. Drain, salt to taste and set aside.

Add olive oil to a sizable pot over med-high heat. Stir in onions and salt and cook until the onions soften, a minute or. Add the cooked split peas and stock/water. Bring to a simmer and let cook for a couple of minutes. Now remove from the heat. Using a sizable cup or mug ladle half of the soup in to a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back in to the puree - you ought to have a soup that is nicely textured. In case you need to narrow the soup out with more water (or stock) do so a bit at a time. Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup pops.


Meanwhile make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.


Ladle soup in to bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.


Serves about four.

Cheesy Bread

INGREDIENTS:

8 oz shredded Mozzarella cheese
one lb shredded sharp cheddar cheese
1/2 to one cup chopped green onion (to taste)
1/2 cup mayonnaise
two Tbsp sour cream (optional)
3-4 cloves garlic, minced
one stick unsalted butter (1/2 cup, four ounces), softened to the point of being slightly melted
one to two loaves of Italian or Italian bread (I used Ciabatta), depending on the size of the loaves

METHOD:

one. In a immense bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate little bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.


two. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about three to five minutes.


three. Remove from broiler and let sit for five minutes until cold to handle. Slice the bread with a bread knife. Serve.

Yield: Makes 30 to 40 slices.

Beef Brisket

Prep time: ten minutes

Cook time: three hours

INGREDIENTS:

three to four lbs of a brisket cut of beef
3/4 cup barbecue sauce
1/4 cup soy sauce
one cup of water

METHOD:

one Preheat oven to 325ºF.

two In a bowl, mix together the barbecue sauce, soy sauce, and water.

3(a) Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for one hour for every one pound of meat.

Alternatively,

3(b) Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour in to the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 300°F.

four Remove from oven and let rest in the foil for 30 minutes before serving.

Yield: Serves 8.

Country Fried Steak With Mushroom Sauce

Ingredients:

three tablespoons fat-free milk
two giant egg whites
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
four (4-ounce) sirloin cubed steaks
two teaspoons vegetable oil
two 2/3 cups frozen mashed potatoes (such as Ore Ida)
one 1/3 cups fat-free milk
two cups mushrooms, quartered
two 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
one (14-ounce) can fat-free, low-salt beef broth

Preparation:

Merge three tablespoons milk & egg whites in a shallow dish, stirring with a whisk. Merge 1/3 cup flour & next four ingredients (1/3 cup flour through pepper) in a shallow dish. Working with one steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, & flour mixture.
Heat oil in a giant nonstick skillet over medium-high heat. Add steaks; cook three minutes on each side or until browned. Remove steaks from pan; keep warm.
While steaks cook, prepare mashed potatoes according to package directions, using one 1/3 cups milk. Keep warm.
Add mushrooms to pan; sauté three minutes. Merge two 1/2 tablespoons flour, 1/4 teaspoon salt, & broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook one minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes.

Peanut Chicken Chow Mein

Ingredients:

one cup precut matchstick-cut carrot
one cup snow peas, trimmed
two (6-ounce) packages chow mein noodles
one tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
three tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
two tablespoons oyster sauce
one teaspoon sugar
1/4 teaspoon crushed red pepper
one cup presliced mushrooms
two teaspoons bottled fresh ground ginger (such as Spice World)
one cup (1-inch) sliced green onions
two tablespoons dry-roasted peanuts, coarsely chopped

Preparation:

Cook carrots, snow peas, and noodles in boiling water three minutes; drain.
Heat two teaspoons oil in a huge nonstick skillet over medium-high heat. Cut chicken crosswise in to narrow strips. Add chicken and one tablespoon soy sauce to pan; stir-fry three minutes. Remove chicken from pan; keep warm.
Merge remaining two tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining one teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for three minutes. Add broth mixture, and cook for one minute. Add noodle mixture and chicken to pan; cook one minute, tossing to merge. Sprinkle with onions and peanuts.

Pasta With Rich White Sauce Mix

Ingredients:

Pasta (elbow shape (or) penne)
Bechamel / white sauce ( i will tell you how two make it)
Half a capsicum
Tomato ketchup (optional)
two tblspoons flour
1/2 cupmilk
one teaspoon butter
A pinch salt
A pinch of white pepper

Process:

Boil the pasta and keep aside.

How to make white sauce:

heat butter in a pan and add flour to it,before the flour changes colour add the milk keep stirring to make positive no lumps form.Meanwhile add a pinch of salt and white pepper to the white sauce.Once the sauce becomes thick you can take it off.Now youre white sauce is prepared!!
---------------------------------------------------------------------
mix the white sauce with the pasta add slices of the capsicum to it. In the event you feel the pasta is bland,
u can have it with the tomato ketchup


hope u guys enjoy it ! :):););)

Fried Fish Fillet With White Dip

Ingredients:

2-5 whole fishes cut in to fillets (tilapia or lapu-lapu or maya-maya)
 oil (for frying)
 crumbs (depends on the size of your fillets)
 two egg whites
 1/2 melted butter
 one tiny can evaporated milk (any brand)
To marinate:
 5-9 pcs of calamansi
 salt
For the dip:
 one tiny mayonnaise (any brand)
 parsley
 onions (chopped)
 salt and sugar

Method:


one. Marinate the fillets in a bowl with the calamansi juice and salt leave it for 30 mins.
two. Prepare the crumbs in a separate plate.
three.Combine the egg whites, melted butter and the evaporated milk then mix it and place beside the crumbs. Leave it for some time
four. Prepared a pot with hot oil.
five. Each fillets needs to be wrapped with the 1st container (egg white-butter-milk) then roll it on the crumbs then slowly dropped it on the sizzling oil
6. drop 2-3 fillets on the pot to cook well. Wait until golder brown
7. Prepare your dip! merge all the ingredients....


Know you have your crispy fillets with a fabulous dip!

Lamb Moussaka

Ingredients:


Lamb mice
Potato(sliced)
Aubergine(sliced)
Tomato from a tin/carton(drained)
Onion(peeled & sliced)
Courgette(sliced)
Lamb stock
Medium-fat hard cheese(sliced)
Garlic clove(peeled & crushed)
Oregano
Black pepper
Milk
Wheat & corn flour

Procedure:


Prepare the lamb mice with the tomato, vegetables, pepper, & stock.
Meanwhile, mix the corn flours with the milk.
Put the lamb mixture in the bottom of a cooking dish. Top with the sliced potato & cheese, adding the flour-milk mix ontop. Bake until the cheese has melted & browned, & is piping hot throughout....

Basic Chicken & Mushroom Soup

Ingredients:


Chicken (as much or small as you need)
Chicken stock cube's (two)
Water
Mushrooms
Onions

Method:


First take a cooking pot and fill it 3/4 of the way with water and put on the gas to boil, while this is boiling, cut up mushrooms and onions in to small pieces (about three mushrooms and half an onion is . Then when the water is boiled put the mushroom and onion in to the water and add chicken stock cubes - break the stock cubes together with your stirring utensil in the event you need to. While you leave the water to simmer, cut up raw chicken in to small pieces and put it all in the water with added seasoning of your choice, leave to boil for twenty minutes at a high temperature and then simmer for ten minutes after that, and then your done!

Cheesy Chicken Balls

Ingredients:


One cup boiled chicken
Half cup grated cheese
two boiled potatoes
two tsp hara dhaniya
 boiled egg
two tsp cornflour
Salt to taste
Half tsp black pepper
Mustard half tsp
Cornflour one cup
Half cup bread crumbs


Procedure:

Heat oil in a wok or kadai.
In a bowl put the mashed boiled potatoes.Put in the boiled chicken & grated cheese.
Add to the ingredients a mashed boiled egg.
Next add hara dhaniya & two tbsp of cornflour.
Next add half teaspoon of salt & black pepper & also half teaspoon of baking powder.
Make small balls & roll them in an egg & next in bread crumbs.
Deep fry the balls.
You can also make these balls in the shape of cutlets.

Meat Potato

Ingredients:


Goat meat (mutton) about one lbs
Potatoes four medium peeled & cut in fours
Onions two medium cut in lengths
Garlic crushed 1tbsp
Ginger crushed 1tbsp
Crushed tomatoes about one can
Salt 1tsp or according to taste
Red chili 1tsp
Haldi (turmeric) one tsp
Garam masala powder one tsp
Green chilies 3-4
Fresh cilantro cut for garnishing
Cooking oil, 1/3 cup


Procedure:

Put the meat & cup water in a deep saucepan.
Now add the onions, ginger, garlic salt, red chili, haldi & let it cook for about 25 minutes.
When the water starts to dry up, add the oil & fry for another five minutes.
Now add the tomatoes & potatoes & keep on stirring while cooking.
When the meat potatoes & meat start sticking to the sauce pan, add about glass of water, & cook on low heat.
If the potatoes are cooked & the meat is tender, the aloo gosht is prepared.
Sprinkle the garam masala, & garnish with cilantro & cut green chilies.

Chicken Shashlik

INGREDIENTS: 


two lbs boneless chicken
two tsp Salt
one tsp chili powder
two Green Bell peppers
three Medium Onions
6 Tiny green chilies
one lbs canned whole/diced tomatoes
1/2 Cup Ketchup
three tbs Soy Sauce
three tbs Oil


RECIPE: 

Cut the chicken in to cubes and fry it in oil on low medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you are using whole ones. Add this to the chicken.
Deseed the bell peppers and cut them in to one inch chunks.
Cut the onions in to chunks and add these in as well.
Throw in the remainder of the ingredients and cook this on low medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.

Chicken Karahi

Ingredients:


1 kg. chicken, cut in to tiny pieces
1/2 kg. tomatoes, chopped
two green chilies, finely cut
two tsp. fresh ginger paste
one tsp. salt
one tsp. red chillies
1/2 tsp. black pepper powder
1/2 cup oil
1/2 cup curd
Fresh green coriander leaves, finely chopped


Procedure:

Put chicken in Karahi & add 1/2 cup oil & fresh ginger paste.
Fry the chicken for about ten to 15 minutes untill it become light golden.
Add tomatoes, red & black chillies, salt in it & keep it on fire until water of tomatoes dried off.
Now add curd green chillies & coriander leave & fry for two to three minutes .
Serve hot with tandori nan.

Crunchy Fried Onion Rings

Cook Time: 45 minutes

Prep Time: 25 minutes

Total Time: one hour, ten minutes


Ingredients:

one cup buttermilk
one teaspoon hot pepper sauce, such as Tabasco
one teaspoon sugar
one cup unbleached all-purpose flour
two teaspoons baking powder
1/2 teaspoon cayenne pepper
one teaspoon salt
1-1/2 teaspoons ground black pepper
two gigantic sweet onions, such as Vidalia or VeriSweet (about 1-3/4 pounds)
three cups peanut oil

Preparation:

Change an oven rack to the middle position, set a wire rack over a rimmed baking sheet, place the baking sheet in the oven and heat the oven to 250 degrees F.

With a fork, merge the buttermilk, hot pepper sauce, and sugar in a medium bowl until the sugar dissolves. Using a tidy fork, merge the flour, baking powder, cayenne, salt, and pepper in a shallow baking dish.

Peel and cut the sweet onions in to 1/4-inch-thick slices. Separate the onion slices in to rings. Dip the rings in the buttermilk and shake off the excess liquid. Dredge the rings in the flour mixture, shake off the excess, and gently place the rings on a second wire rack set over a rimmed baking sheet. Repeat until all the rings are coated. Overlap the rings if necessary.

Add the onions to form a single layer on the oil's surface and cook until golden brown, no over three minutes. (Oil temperature ought to not dip below 375 degrees.) Using tongs, transfer the onions to the paper towel-lined plate. Let stand two minutes to drain, then carefully transfer to the rack in the warm oven.

Line a gigantic plate with a double layer of paper towels. Meanwhile, heat the oil to 400 degrees over medium-high heat in a gigantic, 8-quart, heavy-bottomed Dutch oven with a diameter of about 12 inches.

Replace the paper towels on the plate. Return the oil to 400 degrees and fry the remaining onions, transferring them to the paper towel-lined plate to drain, then to the wire rack in the oven for each batch. Serve onion rings hot from the oven.

Yield: four servings

Herbed Yogurt Soup

Total Time: twenty minutes

Prep Time: twenty minutes

Ingredients:

ten fl ounces (275 ml/1-1/4 cups) semi-skimmed milk
15 fl ounces (425 ml/2 cups) natural yoghurt
five fl ounces (150 ml/2/3 cup) Greek-type yoghurt or smetana
one medium cucumber
one small bunch of radishes
two Tablespoons chives
two heaped Tablespoons dill leaves or one heaped Tablespoon chopped parsley
two sprigs fresh tarragon
Small bunch of young mint leaves
1/2 teaspoon salt
ten grinds of black pepper

Preparation:

In a giant jug or lipped bowl, gently stir together the milk and yoghurts (or smetana, if used). Peel the cucumber and cut in to matchsticks. Trim the radishes and slice very thinly. Snip chives and dill or parsley and chop tarragon and mint. Stir all these in to the yoghurt mixture, together with the salt and pepper, cover and refrigerate until well chilled. Stir before serving.

Keeps three days under refrigeration. Do not freeze.

Yield: 6 servings

Beef Sausages Roll

Ingredients:

4 giant beef sausages
70 gms sage & onion dried stuffing
one pack puff pastry sheet
Milk for glaze
Seasoning with salt & pepper to taste
Makes 14 bite size sausage rolls or some of large size

Process:

Simple speedy sausage rolls process

take your sage & onion stuffing dried mix & dampen with hot water, skin the sausages like in the video, merge sausage roll meat & stuffing in a bowl.

Roll out the puff pastry sheet & using a metal spoon place the mixture on to the sheet width wise, leave spare pastry to roll & close, brush the joint with milk to make the seal, cut with a knife or a pizza wheel (safer) press the edges with a fork & cut the roll in to long or short individual rolls finally, pierce with a fork & brush with milk to glaze.

Place your speedy simple sausage rolls on to a baking tray covered with baking paper, bake at 200c in a preheated oven for 15 to twenty minutes or until golden, serve warm or cold.

Original Sandwich

Ingredients:

Bread
Butter
Tomato
Cucumber
Lettuce

Process:

Its very simple as u see:

1.Spread butter on both the slices of youre bread
2.Keep in between them cucumber,lettuce,tomato.......And you're completed its simple and tasty

Chicken Veggies Egg Fried Rice

Ingredients:

Chicken breast(chopped up) two cups
Chinese Salt or Ajinomoto one tsp.
Salt 1/2 tsp.
Black Pepper to taste.
Soy sauce two tbsp.
Corn Flour 1/2 tbsp.
Carrots two large(cut in tiny pieces).
Green Onions 1-2 or as desired(cut in to tiny pieces).
Additional vegetables of your choice (optional)
Boiled Rice four cups.
Eggs 2(lightly beaten with some salt and pepper).
Corn Oil or Ghee for frying.


Marination of Chicken:
Add salt, Ajinomoto(chineese salt), Soyasauce, and Cornflour in chicken and mix it well with either fork or hands.
Set it aside for atleast 2-3 hours.

Procedure:

Heat oil and fry Chicken pieces for few minutes.
Cover and set it aside.
In a frying pan add two tablespoons oil. When the oil is hot, add the eggs.
Cook, stirring, until they are lightly scrambled but not dry. Remove the eggs and tidy out the pan.
Now put some oil and fry up the vegetables until tender.
Add Chicken, Eggs, (Salt, Ajinomoto and pepper to taste) in the vegetables.
Cook on low heat for one minute.
Add Cooked Rice to the mixture and mix well.
Add desired amount of soya sauce in the finish.
Stir over medium heat until mixed well.
Serve hot. Enjoy!!!!

Red Beans With Boiled Rice

Ingredients:

1/2 onion chopped
one small tomato chopped
two tsp minced garlic
two can of red beans
two packet of acchote sazon
a few dashes of garlic powder to taste
1/4 cup of milk


Procedure:

Add onion, tomatoes commercial garlic in a medium sized sauce pan.
Fry until everything starts to cook down.
Next add the variety of beans & put some garlic power & cook until beans are soft but thick (less liquid in pot) then & the milk.
Stir & serve hot over rice.

Cheesy Dough Balls

Ingredients:

Cheese
Bread flour
Yeast
Water
Oil

Procedure:


Merge the bread flour, yeast sachet, water & oil until you have formed a firm dough

i guess the amounts until it is the correct consistency!

Leave in a covered bowl & place in a warm surroundings or 45mins

place a cube of cheese on each bit & roll the dough around it so you have formed a ball

roll out the amounts of dough you need for each ball

cook at gas mark 6 for 25mins

enjoy!

Corned Beef With Boiled Rice

Ingredients:

Tin of corned beef tin will feed people)
All purpose
Thyme or rosemary
Rice
Butter
Salt & pepper
Olive oil
one red pepper
one onion

Process:

First put the rice in a pan. A cup full for each person you are cooking for.
In case you put in a cup filled with rice put in cup fulls of water. Sprinkle in the salt & pepper & put in a dollop of butter. Put on a medium heat to boil.

Chop up the onion & pepper in to little slices.

Whilst the rice is boiling put a splash of olive oil in a pan & fry the onion & pepper. One time that is browned add the corned beef. You may must chop it up before you add it to the pan as it comes out in a large block. Simmer it on a low heat so it doesn't burn but so it breaks up. Stir it with the pepper & onion.

Let the corned beef simmer on a very low heat. One time the rice is prepared you can share it out with the corned beef.

Sprinkle the herbs & all purpose on the corned beef & stir. Don't add to much all purpose as the corned beef is salty as it is.

There you are, a meal under 15 minutes. A ledge meat to take to work to have for lunch as it is also appetizing cold! :)

Butternut Squash Soup

Ingredients:

6 tablespoons chopped onion
6 cups peeled and cubed butternut squash
four tablespoons margarine
four cubes chicken bouillon
three cups water
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
two (8 ounce) packages cream cheese

Directions:

one.In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook twenty minutes, or until squash is tender.
two.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not permit to boil.

Mashed Potato Casserole

Ingredients:

6 medium potatoes, peeled and quartered

1 tablespoon salt

1/4 cup butter, melted

1 cup Daisy Brand Sour Cream

1 cup sharp Cheddar cheese, shredded

2 tablespoons fresh chives, chopped

1 teaspoon salt

1/2 cup French fried onions

2 tablespoons cooked bacon pieces


Directions:

1.Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.

2.Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and remaining 1/2 teaspoon salt. Mash or stir until mixed well.

3.Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and sprinkle with onions and cooked bacon pieces. Return the dish to the oven and bake for an additional 5 minutes.

Potato Salad

Ingredients:

New potatoes
Spring onions
Lemon juice
Mayonnaise
Salt+pepper

Technique:

one. Boil potatoes until cooked & permit to cold.
two. Chop spring onions in to tiny pieces & add to the potatoes in a massive bowl.
three. Squeeze a tiny lemon juice over the potatoes & spring onions.
four. Add mayonnaise & seasoning & mix well.
five. Keep refrigerated.

Egg Drop Soup

Ingredients:

2 eggs
one cup mushroom, cut in to small pieces
600 ml chicken stock
one tbsp soy sauce
Half teaspoon of pepper

Process:

one. Beat the eggs.
two. Boil the chicken stock in a saucepan. Add soy sauce & pepper, stir well. Add the mushrooms. Wait until boiling again. Enter the beaten eggs tiny by tiny while stirring.
three. Wait about two minutes. Lift the saucepan, & the soup is prepared to be served.
(this recipe is for 2-3 bowl.)

Tuna Fish Cakes

Ingredients:

Fish - canned tuna fish is ideal
Potatoes
Egg
Butter
Milk
Onions (optional)
Seasonings

Method:

: cook the potatoes - peel, then either boil them or microwave them until they are soft. In the event that they are gigantic potatoes, chop them up first to make it faster.
: finely dice and then fry onions in some oil.
: mash potatoes, adding some butter and milk to make them creamier.
: add the tuna fish and the onions, mix. Here you can throw in anything you need - spices, salt and pepper, chopped peppers or tomatoe...
: beat egg until fluffy, then add to mixture to bind.
: take a handful of the mixture and roll in to a ball, then flatten to make your fishcake.
: to cook, fry in some oil for a couple of minutes on both sides. The best thing about this recipe is that you can make lots and keep the leftover mixture in the fridge or the freezer and then cook it as and when you need it.

Chicken In Tomato Sauce

Ingredients:

Chicken
Tomatoes, quartered
Garlic, crushed
Red or green bell peppers, sliced
Tomato paste
Oil
Salt
Chicken bouillon cube
Pepper

Technique:


Cut the chicken to pieces, rub some the cubes on the chicken.

In a pan, heat oil. Toss in some garlic, saute until aroma comes out then quartered tomatoes, add tomato paste & chicken. Cover the pan.

After about 5-8 minutes, season to taste with salt & pepper. Simmer until chicken is cooked. Garnish with bell peppers. Turn off heat & serve.

Traditional Cheese Macaroni

Ingredients:

You will need:

250g / 9oz macaroni.
40g / one, ½oz butter.
40g / one, ½oz plain flour.
500ml / 1pint milk.
250g /9oz grated cheddar.
50g / 2oz grated parmesan.
Salt & pepper, pinch of both.

Method:

boiling pan, x one (giant to fit the macaroni in).
Boiling pan, tiny, x one (for the cheese sauce).
Colander, x one.
Knife, x one.
Chopping board, x one.
Wooden spoon, x one
cheese grater, x one

Procedure:

one. Fill a boiling pan with water to submerge the macaroni & then bring to the boil. One time boiling, add the macaroni & turn the heat down to a simmer & leave for around ten � 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). One time prepared remove using a colander & drain well.

two. Meanwhile melt the butter in a tiny boiling pan on a medium heat. One time melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk tiny by tiny whilst stirring continuously until all the milk is used & you are left with a thick, pourable white sauce.

three. Finally, add the grated cheddar cheese & parmesan to the white sauce & continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste & then enjoy.

Sweet Chili Burgers

Ingredients:

To make four burgers:
one onion
500g of mince beef
one egg
8-10 tablespoons of sweet chilli sauce
one teasponn of salt
one teaspoon pepper
four burger buns

Process:

Finely chop onion

add mince, onion & egg to a bowl & mix together.
Add sweet chilli sauce, salt & pepper to the mix & mix together again.

Divide & shape in to four burgers

grill the burgers at medium/hot heat or on the bbq for 8 - ten minutes each side.

Put burgers in to buns & add whatever toppings you enjoy on your burgers... I am liking cheese, relish & tomato

Garlic Lemon Toasts

Ingredients:

White bread (i prefer a specialty bread like tiger loaf, olive bread etc but normal bread will do)
Garlic
Butter ( i prefer the butter with olive oil but normal butter or marge will probably do the trick)
Lemon juice
Salt and pepper
Extras according to taste eg tomato, red onion etc.
Only works with grill unless you require to wreck your toaster.

Procedure:

Take white bread and toast side of it remove it from the grill when satisfied.

Take garlic and butter and mix it in a tiny dish and place in microwave until melted to make a goo (usually i find about 10-13 seconds does the trick)

take a tiny spoon and spread over the non toasted side of the bread and place bread back in grill to toast the garlic buttered side for a few seconds then remove it and sprinkle on some lemon juice according to your taste then place back in to grill and leave to toast. When toast is toasted lightly remove it from the grill and season with salt and pepper.

Yummy Ziti Pasta

Ingredients :

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions :

 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

 In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

 Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Garbanzo Beans

Ingredients:

 a can of garbanzo beans
 olive oil
 salt seasoning of your choice

Method:

Turn your oven on to 'broil'.
 and put out all ingredients.

Drain and rinse one can of garbanzo beans.

Arrange rinsed beans on a cookie sheet. Sprinkle evenly with olive oil.

Place cookie sheet in oven to roast for 20-35 minutes, depending on your preferred level of crispiness.

After the beans are roasted, season them with seasonings of your choice: salt, garlic salt, red pepper flakes, cilantro, etc. The possibilities are endless!
Enjoy your roasted garbanzo beans as a snack on-the-go or as a side dish

30 Min Yummy Dinner Rolls

Ingredients:

1 3/4 Cup warm water
 1/2 cup oil (canola)
 1/4 cup granulated sugar
 3 Tablespoons of dry active yeast

Stir up that mixture and let it sit for 15 minutes.
 
Then add these 3 ingredients:

 2 eggs
 1 teaspoon of salt
 5 1/2 to 6 cups of flour

mix it about 2 minutes

The dough will still be slightly sticky then
Roll them out.let them rise on the pan for 10 minutes.

Then Bake them 400* for 10 minutes.

Its ready to eat.

Basil & Tomato Soup

Ingredients:


1 tin peeled plum tomatoes
two pints water
two tbsp tomato puree
one onion
one large potato
3-4 cloves garlic
two tbsp olive oil
Tiny handful of fresh chopped basil
Salt & pepper
1/4 tsp red chilli flakes (optional)

Method:


one) peel & chop onion & garlic
two) heat oil & fry onion & garlic until soft
three) peel & chop the potato
four) add water to pan, add potato & bring to boil
five) one time boiling, add tinned tomato, tomato puree, stir & simmer until potato is cooked
6) add the chopped basil leaving some for garnish
7) blend the mixture & season to taste
8) garnish with basil & serve with fresh bread

Rice Salad

Ingredients:

Rice
Sweet corn
Olives
Tuna
Cheese
Ketchup
Mayonnaise

Procedure:

Cook the rice (follow the steps on the box)
add the sweet corn, the olives, the tuna and the cheese
put the ketchup and the mayo in a bowl and mix them, one time they are perfectly mixed (it is pink) you can add it to the rice