Fried Chicken Curry

Ingredients:
Chicken - 1 kg
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Salt to taste
Ginger Paste - 3 tbsp
Garlic Paste - 6 tsp
Groundnut Oil - 1/2 cup
Tamarind - 5 tsp
Curry Leaves - 12
Onions - 1/2 cup, chopped
Tomatoes - 1/2 cup, chopped
Green Cardamom Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Clove Powder - 1/4 tsp
Cinnamon Powder - 1/4 tsp
Black Pepper - 1/2 tsp, pounded
Lemon Juice - 3 tsp
Coriander Leaves - 4 tsp, chopped

Method:
1. Clean the chicken, debone and cut into 1 1/2 inch cubes.
2. Mix red chilli powder, turmeric powder and salt with half the ginger and garlic pastes.
3. Rub this marinade on the chicken pieces and keep aside for 30 minutes.
4. Heat oil in a kadai.
5. Add the marinated chicken and saute over medium heat until evenly light brown.
6. Remove the chicken and reserve the oil.
7. Soak the tamarind in 5 tsp water for 10 minutes.
8. Mash well.
9. Squeeze out the extract and discard pulp.
10. Reheat the reserved oil, add the curry leaves and stir over low heat for 30 seconds.
11. Add onions and saute until light brown.
12. Add the remaining ginger and garlic pastes.
13. Stir for a minute. Add tomatoes and stir.
14. Cook till the fat appears on the sides of the pan.
15. Add the cardamom, coriander, clove and cinnamon powders and stir for a minute.
16. Stir in the tamarind and cook for 5 minutes.
17. Add the chicken pieces and simmer for 8 to 10 minutes.
18. Add 1 cup water and bring to a boil.
19. Reduce to medium heat and cook, stirring constantly, until the moisture has evaporated and the sauce coats the chicken pieces.
20. Sprinkle with pepper and lemon juice.
21. Remove to a flat dish.
22. Garnish with green coriander.
23. Serve with rotis, naans, parathas or chappathis

Super Healthy Chicken Tikka Masala

Fast food without the guilt!

ingredients

4 x 140g skinless chicken breasts, cut into chunks
Juice of 1 lime
140g fat free natural yogurt
1-2 drops of red food colouring (optional)
5 tbsp tikka curry powder
Salt and freshly ground black pepper
Low calorie cooking spray
1 onion, peeled and grated
4 garlic cloves, peeled and crushed
2.5cm piece root ginger, grated
1 red chilli, deseeded and chopped
1 tsp each of ground cinnamon and ground cumin
6 level tbsp tomato purée
5 tbsp fat free natural fromage frais
Boiled rice and vegetables such as carrots and cabbage, to serve
method

Place the chicken in a bowl. Mix the lime juice with the yogurt, food colouring, if using, and 3 tbsp of the tikka curry powder. Season and pour over chicken. Toss to coat the chicken, cover and marinate in the fridge for 2-3 hours (or overnight if time permits).
Heat a frying pan sprayed with low calorie cooking spray. Add the onion and fry for 5-6 minutes. Add the garlic, ginger, red chilli, cinnamon, cumin and remaining curry powder and fry for 2-3 minutes. Stir in the tomato purée and 250ml of water. Bring to the boil, reduce the heat and simmer for 12-15 minutes stirring often.
Meanwhile, thread the chicken onto eight metal skewers, spray with low calorie cooking spray and grill under a medium heat for 12-15 minutes, turning once or twice, until cooked through. Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and keep warm.
Delicious served with boiled rice and vegetables of your choice.

ingredients
4 x 140g skinless chicken breasts, cut into chunks
Juice of 1 lime
140g fat free natural yogurt
1-2 drops of red food colouring (optional)
5 tbsp tikka curry powder
Salt and freshly ground black pepper
Low calorie cooking spray
1 onion, peeled and grated
4 garlic cloves, peeled and crushed
2.5cm piece root ginger, grated
1 red chilli, deseeded and chopped
1 tsp each of ground cinnamon and ground cumin
6 level tbsp tomato purée
5 tbsp fat free natural fromage frais
Boiled rice and vegetables such as carrots and cabbage, to serve
method
Place the chicken in a bowl. Mix the lime juice with the yogurt, food colouring, if using, and 3 tbsp of the tikka curry powder. Season and pour over chicken. Toss to coat the chicken, cover and marinate in the fridge for 2-3 hours (or overnight if time permits).
Heat a frying pan sprayed with low calorie cooking spray. Add the onion and fry for 5-6 minutes. Add the garlic, ginger, red chilli, cinnamon, cumin and remaining curry powder and fry for 2-3 minutes. Stir in the tomato purée and 250ml of water. Bring to the boil, reduce the heat and simmer for 12-15 minutes stirring often.
Meanwhile, thread the chicken onto eight metal skewers, spray with low calorie cooking spray and grill under a medium heat for 12-15 minutes, turning once or twice, until cooked through. Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and keep warm.
Delicious served with boiled rice and vegetables of your choice.

Lasagna / Lazania

Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

No 1 Best Lasagna Recipe
Dec 27
Lasagna Guy5 Top Lasagna Recipes, Best Lasagna Recipes, More Lasagna Recipes beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe, sausage 389 Comments

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!
Click Here to Print No 1 Lasagna Recipe & Grocery List

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg

Grate fresh nutmeg over the Ricotta cheese.

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.

Chicken 65 Recipe

Chicken 65 Recipe

Prep time: 10 min
Cook time: 30 min
Yield: 4
Main Ingredients:
Ingredients

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
For Marinade:
Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise
Method

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves.

Canja { Brazilian Chicken Soup }

"This is a meaty Brazilian chicken soup made with rice, carrots, tomatoes and diced ham."

Ingredients:
--------------------
3 pounds boneless, skinless chicken meat
1 onion, chopped
6 cups chicken stock
1/4 cup long-grain white rice
3/4 cup tomato - peeled, seeded and chopped
1/2 cup chopped carrots
salt to taste
ground black pepper to taste
3/4 cup diced ham
1 tablespoon chopped fresh parsley

Directions:
----------------------
1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.

2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.

3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.

Rice with Duck (Arroz con Pato)

Ingredients
4 duck legs and thighs
2 cans beer
½ cup vegetable oil
1 cup red onion, chopped
4 garlic cloves, chopped
½ cup ají mirasol paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cup cilantro leaves
1 cup spinach leaves
8 cups duck stock
Salt and pepper
3 cups long grain white rice
1 red bell pepper, diced
1 cup green peas
Salsa Criolla



Instructions
Combine duck legs with a can of beer in a bowl, cover and refrigerate for at least 8 hours. Take the legs out of the marinade before cooking and dry the pieces with paper towels.
In a saucepan, heat the oil over medium heat, add the duck, and sear until golden. Transfer to a plate, cover the pieces, and keep warm. In the same pan, add the chopped onion and garlic, cooking for 10 minutes over medium heat. Add ají mirasol, turmeric, and cumin, stir and cook for 10 more minutes.
In the meantime, process cilantro and spinach leaves in a blender, with ½ cup water until very smooth. Add to the saucepan, together with the duck stock, the other beer, and the reserved seared duck. Season with salt and pepper, cover tightly, turn the heat to low and cook for 1 ½ hours or until the duck is loosening from the bone. Taste for seasoning. Transfer to a bowl with some of the liquid.
Measure the liquid in the pan. You will need 4 ½ cups of this green and flavorful stock to cook the rice. Add the rice to the saucepan, along with the cooking stock, bell pepper, and green peas. Put the lid on, lower the heat, and cook for 20 minutes. Turn off the heat, and after 5 minutes, stir the rice with a fork.
Serve the rice with a piece of duck on top, and salsa criolla on the side.

Roasted parsnip and Parmesan soup

Ingredients
750g medium-large parsnips
2 tbsp extra-virgin olive oil
50g Parmesan or Grana Padano, grated
50g butter
200g shallots, roughly chopped
2 tbsp plain flour
1.5 litres hot chicken stock
4 tbsp double cream, plus extra to garnish
1 tbsp snipped fresh chives
40g bag parsnip crisps, to garnish
Method
1. Preheat the oven to 200°c/fan 180°c/gas 6. Cut the parsnips in half lengthways. Drop into a pan of boiling salted water, bring back to the boil and cook for 3 minutes, then drain.
2. Put the parsnips into a roasting tin and toss with the olive oil. Arrange flat-side up and sprinkle with a little of the cheese. Roast for 30-35 minutes, until light golden. Remove and cut into chunky pieces.
3. Melt the butter in a saucepan, add the shallots and cook gently for 10 minutes, until soft. Stir in the flour, then gradually add the stock and the parsnips. Bring to the boil, then cover and simmer for 10 minutes. Using a hand-held blender, blend until smooth, or transfer to a food processor, in batches, and whizz until smooth.
4. Shortly before you’re ready to serve, return the soup to a pan and bring back to a gentle simmer for 5 minutes or until hot, then stir in the double cream, the rest of the cheese and season to taste.
5. Ladle the soup into warmed bowls and garnish with another swirl of cream, snipped fresh chives and a few parsnip crisps.

Chicken Noodle Casserole

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter


Directions

Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Sweet Chilie Chicken Wraps

Ingredients:

Diced Chicken Cooked (either shredded or cut into cubes)
Bell Peppers (any kind)
Fresh mushrooms (cut up)
Tomatoe (diced)
Shredded Cheddar
Sweet Chilli Sauce (any kind)

Mix all ingredients together in a skillet and heat until veggies are a bit soft and cheese is melted.

Scoop into wrap, fold and enjoy--serve warm

The sweet chilli sauce gives this wrap a bit of a kick. No measuring required, you can make as much of the filling or as little as you like. 

You can add any other veggie you like as well 

Mustard Potato Salad

Ingredients:

2 cups diced peeled potatoes (about 1 lb.)
1 recipe Old-Fashioned Egg Salad (below)
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon dried minced onion
1/4 teaspoon salt
lettuce leaves
sliced radishes (optional)

Old-Fashioned Egg Salad Ingredients:

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
lettuce leaves or bread

Directions:

For egg salad:

1. In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper.

2. Stir in eggs and celery. Cover and chill.


For potato salad:

1. In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool.

2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes.

3. Cover and chill.

Serve on lettuce leaves; garnish with radishes, if desired.

Skinny Chicken & Broccoli Alfredo

Serves 4

Ingredients:
Directions:
Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.

2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces

2 cups cooked broccoli

8oz rotini

2 Tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 Tablespoons flour

1 cup chicken broth

1/4 cup milk (any kind, I used almond milk)

1/4 cup plain Greek yogurt

salt & pepper

3/4 cup grated parmesan cheese

Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.

Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

Chemeen Vattichathu

God's own country's chemeen vattichathu is an ideal curry for rice, chappati or anything else and is a specialty of Kerala.

1. Medium sized chemeen (prawns) 1 cup
2. Coconut oil
3. Mustard 1/2 teaspoon
4. Fenugreek 1/4 teaspoon
5. Chopped Ginger 1 teaspoon
6. Chopped finel Garlic 1 teaspoon
7. Chuvanulli (small onion) 1 cup
8. Chopped tomato 1/2 cup
9. Thich tarmarind paste 1 cup
10. Salt to taste
11. Coriander leaves, curry leaves chopped
12. Chilly powder 2 tablespoon (Kashmir chilly would be preferred)
13. Turmeric 1/4 teaspoon

To heated coconut oil, add mustard seeds, fenugreek and then chopped ginger, garlic and saute. Then add chopped chuvanulli and saute for some time. After that, add tomatoes and saute for some time. After it comes to a paste like consistency add all the 12 ingredients. Then pour tamarind paste and a little water. Add chemeen too. After it comes to a boil add needed salt. After the chemeen is cooked and the gravy starts thickening, add coriander leaves and curry leaves. Spread a dash of coconut oil on top of it finally. Chemeen vattichathu is ready to be served.

Neapolitan pizza

Ingredients for 4:

- 400 gr. flour.
- 15 gr. of yeast.
- 1 teaspoon sugar.
- 1/2 cup warm water.
- 4 tablespoons oil.
- 1 teaspoon of salt.

- For tomato sauce:

- 400 gr. crushed tomatoes
- 1 onion chopped
- 2 cloves garlic, minced
- 1 pinch black pepper
- 1 cup chicken stock,
oil
salt.

-For the filling:

-200 gr. fat shredded cheese to melt.
-24 canned anchovy fillets.
-24 pitted olives.
-1 tablespoon chopped oregano, oil.

Preparation:

-In a small bowl mix the water with the sugar and yeast. Cover and let stand 15 minutes. In another bowl put flour, salt and 3 tablespoons of oil. add water with the yeast and knead until it does not stick to hands. Cover with a damp cloth and let stand 1 hour until doubled in volume. Flour a work surface, place the dough and knead again. Make a ball and let stand in covered bowl 15 minutes. Flour the roller and the work surface. Roll out the dough with a rolling pin to the size of a baking sheet. Grease pan with oil. Roll the dough into the roller. Spread on the pan to coat.

Fry the garlic and onion in a skillet with oil, add the tomatoes and season. Saute 5 minutes, add the broth and cook 10 minutes. Cover the pizza base with tomato sauce and spread the grated cheese.

Spread the anchovies pizzas. Place the black olives with oregano. Drizzle with a little oil and bake until golden brown around the edges.

Spicy Chicken Tostadas

Ingredients

500 g chicken breasts
2 tablespoons extra virgin olive oil
2 red peppers, seeded and coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon mild chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can (398 ml) diced tomatoes
1/8 teaspoon sugar
Pepper to taste
8 corn tortillas
1 can (540 ml) pinto or kidney beans
1 tomato, diced
Pickled jalapeño chili peppers (optional)
1/2 iceberg lettuce, shredded
8 radishes, sliced
5 tablespoons reduced-fat
Sour cream to serve
Tabasco or other hot chili sauce to serve
Directions

Place the chicken in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. Remove from the heat and leave to cool in the liquid. When cool enough to handle, drain and shred the meat. Set aside.
Meanwhile, heat the olive oil in a frying pan and add the peppers, onion and garlic. Fry over medium heat for 5 minutes or until softened. Add the chili powder, paprika and cumin, stir well, and cook for a few more minutes. Stir in the tomatoes with their juice and the sugar. Simmer for 5–8 minutes or until thick. Season with pepper. Remove from the heat and keep warm.
Heat a heavy-based frying pan. Fry the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned. As they are done, keep them warm stacked in a dish towel. Meanwhile, in a small pan, warm the beans in the can liquid. Drain well.
Place 2 toasted tortillas on each plate. Spread with the tomato mixture, then spoon on the beans and chicken. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings. Finish with a spoonful of reduced-fat sour cream. Serve with Tabasco sauce.

Variation: Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.

Pizza

ingredients.
For Dough:
Flour 1 kg
Yeast 3 tbsp
Sugar 3 tbsp
Salt 1 tsp
Oil 1 tsp
Warm water 3 cup (250ml)
For Pizza Sauce:
Firm tomatoes 1 kg
Ketchup 5 tbsp
Salt to taste
Red chili flakes 1 tsp
Rosemary 2 pinches
Oregano 2 pinches
For Topping:
Mince or chicken or beef chunks 1/2 kg
Oil 2 tbsp
Ginger Garlic paste 1 tsp
Salt to taste
Red chillies 1 tsp
Yogurt 2-4 tbsp
Pizza cheese 2 large pack
Capsicum 1/4 kg sliced
Onion 2 chopped
Olives as required sliced
Sausages as required sliced
cooking directions.

For Dough: Mix yeast in slightly warm water and let it rest for 5 minutes.
Then mix in sugar and salt.
Now add this mixture to flour and add in oil.
Knead well, cover and leave it in a warm place.
When it rise, knead it again, cover and let it rest.
For Pizza Sauce: Peel the skin of tomatoes and blend them.
Heat a pan and add ketchup, tomato puree, salt, red chili flakes, rosemary and oregano.
Cook till thickens.
For Mince or Meat Topping: First cook mince in pan till dry.
Then add in oil along with ginger garlic paste, saute.
Now add in salt, pepper and yogurt. (You can also add in "Tikka Spice")
Preparation: First divide the dough in four portion. (It will make four large size pizza)
Roll out dough on greased pizza pans.
Then apply tomato sauce, sprinkle crushed onion, pizza cheese, mince and sliced sausages, capsicum and olives.
Bake the prepared pizza at high oven for about 15-17 minnutes or until done.
Serve hot.
To Make Stuffed Crust Pizza: Spread the dough out of pan and place cheese on round end of pan and then fold the dough over it. (you can also add mince or even chicken chunks in crust)

Hot Dog and Bacon Roll-Ups

Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Yield: 32 appetizers

"This is a very easy and yummy appetizer."

Ingredients
--------------------------
2 packages hot dogs, cut in half
brown sugar
1 lb bacon, cut into in the middle

Directions
---------------------------
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.

Stick a toothpick through bacon to hold.

Place one layer in bottom of Crock Pot and cover with brown sugar.

Repeat until all the hot dogs have been used.

Cook 3 to 4 hours.

All Grown Up: Chicken Fingers for Adults

All Grown Up: Chicken Fingers for Adults

INGREDIENTS

FOR THE DIPPING SAUCE:

1½ cups mayonnaise

¼ cup honey

2 tbsp. roughly chopped dill

2 tbsp. fresh lemon juice

1 tbsp. dry mustard powder

Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:

2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips

1 tbsp. sugar

1 tbsp. kosher salt

1 tbsp. freshly ground black pepper

1½ tsp. garlic powder

1 tsp. paprika

1 tsp. dry mustard powder

1 cup flour

4 eggs, lightly beaten

3 cups finely ground fresh breadcrumbs or panko

Canola oil, for frying

INSTRUCTIONS

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2***8243; into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Grilled Lamb Chop

Grilled Lamb Chop

Ingredient

Lamb chop 6 pieces

Some cooked seasonal vegetables

Seasoning

Thyme powder 1/3 tsp

Chicken powder 1/2 tsp

Cornflour 1/2 tsp

Pepper to taste

Method

Rinse and wipe lamb chop.

Spread marinade on lamb chop evenly and wait 1 hour, set aside.

Heat 1 tbsp of margarine, fry lamb chop until cooked, serve with vegetables.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks.

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Serve 20

Prep Time:

5 Min

Cook Time:

40 Min

Ready In:

45 Min

Appetizer Chicken Kabobs

PREP TIME 15 Min COOK TIME 10 Min READY IN 25 Min
SERVINGS & SCALING Original recipe yield: 10 servings


INGREDIENTS

3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
6 green onions, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed


DIRECTIONS

In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.