Stuffed SeaFood

Ingredients:

8-12 peices fish

1/4 cup parsley (chopped)

2-3 teaspoon garlic paste

2 tablespoon fresh lemon juice

1/2 cup superfine flour / courn flour

1/2 peper podwer

2-3 table spoon olive oil

1/2 tablespoon salt

1 teaspoon Cummin Seeds powder

Method for stuffed seafood:

Mix chopped parsley with garlic paste in a wide bowl . Now apply this paste with lemon juice to fish and marinate it in a deep freezer for 2 hours.

In a plate , mix all other seasonings except olive oil , then roll each piece of fish over it then dip in olive oil. . Now baked it in oven at mediun heat till it become golden brown.. ...........

Delicious stuffed seafood is ready...........yummmmmy

Chicken Chaomin ( Chines Recipe)

Ingredients:

3 chicken Breast (boneless)

1 1/2 pakets noodles

3 carrots (chopped)

175 gms cabbage

2 capsicum

5 teaspoon soya sause

1 teaspoon chines salat

1 teaspoon peper podwer

4 green chili (chopped)

1 cup cooking oil

1 teaspoon corn flour

2 teaspoon vinegar

1 salat (or as per taste)

Making:

Boil noodles with salt and cooking oil and then washed with cold water. Marinate chicken with add salt , corn flour and soya sauce for 15 to 30 mints then deep fry in a pan at medium heat.

In another frying pan, fry carrots, cabbage, capsicum. Add 1/2 cup of water and cook for 5 to 10 mins.Then add all other seasoning and cook for more 2 mins.Now add chicken and noodles in it

and baked for 5 mins in medium heat. Chiken chaomin is ready.

Prawns Chili Fry

Ingredients:

250 gm Prawns (boiled)
3 Onions(normal in size)
3 Green chillis
1/2 teaspoon red chili Podwer
1/2 teaspoon mastured powder
1 teaspoon salat
2 teaspoon ginger (chopped)

3 tablespoon Cooking Oil

How to Prepare?

In frying pan , fry onion till to brown. then add green chilli, ginger power, red chilli powerd, mastured powder and salat ,mix then and fry for 2 mints in medium heat. then add prowns and more fry uncoveredly for 3 more mints. Its ready !!!!!!!

Chicken Veggie Rice

Ingredients:

1/2 Kg Chicken peices

1 Onion ( normal in size)

2 teaspoon ginger garlic podwer

1 cup tomato pury

1 teaspoon chopped green chili

2 teaspoon lemon juice 1 cup tomato pury

1 1/2 teaspoon salat

1/2 teaspoon peeper

1\4 teaspoon mastard powder

2 cup chopped green fresh onion

1/2 Kg Rice

2 tablespoon butter

1/4 cup Cooking Oil

Method:

Boil chicken pecies with ginger garlic powder and salat. Mix well chopped onion , mastard powder,chili ,lemon juice and peeper. In large size pan , firy chicken in oil, then add tomato pury and cook it for 4 mins, then add chopped onion and other seasonings. when ready then add green chooped onion. Cook marinated chicken in a wok over meduim-hight heat (retain marinade). Use cooking oil to prevent sticking. Boil rice with salat and butter . Mix prepared chicken and rice and serverd with delight

Magic Potatoes

Its too short, too easy and tooo Tastey!!!!!!!!!

You can say its kids favorit dish....




Ingredients:

2 1/2 cups Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt

Method:

You would prepare it withen just 5 minuts.
How?????
Follow on me..................................
Heat water add butter and margarine till melted.
Add the salt and cook for 2 minutes.
Add the flakes and mix till it looks like regular potatoes.
Add milk to proper consistency.
Serve with gravy or as per your taste.

Extra Crispy Chicken Pieces

Ingredients:

1 whole frying chicken,

(cut up and marinated)

6-8 cups shortening for cooking,

1 egg, beaten
1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Cooking of your Chicken:

Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients (flour, salt, pepper ). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the c hicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot s hortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking ti me so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Macaroni with Cheese

Ingredients:

2cups elbow macaroni
3/4 cup Velveeta cheese

2/3 cup mild yellow cheddar cheese

1/3 cup whole milk

1/4 teaspoon salt

Preprations:

In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes.

When the noodles are cooked drain but do not rinse . To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk.

Cook the ch eeses till they are melted and then add the salt. Add the no odles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes.

You may want to broil the top to make a brown top.

Chicken Bub Nuggets

SPECIAL TOOLS:

Deep fryer

Ingredients:

vegetable oil (in fryer)

1 egg

1 cup water

2/3 cup all-purpose flour

1/3 cup tempura mix

(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)

2 teaspoons salt 1 teaspoon onion powder

1/2 teaspoon Accent

1/4 teaspoon pepper

1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your Nuggets:

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken Bob Nuggets at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite dipping sauce.

light french fries

Special Tools:


Deep fryer
French Fry Cutter
(or patience for cutting potatoes)


Ingredients:


2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard
salt

Preparing your french fries:

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.While they're cooling, add the lard or beef drippings to the hot Crisco. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Rut Roast Spice Mix Chiken

Ingredients:

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon lemon pepper

1/4 teaspoon thyme

1/4 teaspoon paprika

1/8 teaspoon garlic powder

Methods:

Trim the excess fat from the chicken. Marinade the chicken i n the mixture for 3 to 4 hrs or overnight. Remove the chicke n from the marinade and allow to dry. Sprinkle the chicken l ightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve.
One of the favorite items that is on the menu is the Barbecu e sauce that was original made fresh in the store and used t o dip the wings, the original chicken and now the chicken st rips. Now it comes in a bag and all we have to do is add hot water and keep warm.

Red Beans with White rice

Ingredients:

30 ounce can of Red beans
1 teaspoon white pepper
1 1/2 cups converted rice cooked

dash of garlic powder

dash of cayenne

1/4 teaspoon paprika

4 tablespoons butter

Methed:

Pour beans with there liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans.

Cook for 10 to 20 minutes to until it looks like bean paste with big be ans in it.

Mix with rice. Decorate as per ur taste.

Home made Breakfast Burritos

Ingredients:

4 ounces breakfast sausage

1 Tablespoon re-hydrated dried chopped onion

1 Tablespoon minced mild green chilies (canned)

1 Tablespoon diced tomatoes (canned, drain liquid)

4 eggs, beaten to oblivion salt, pepper 4 8-inch flour tortillas

4 slices REAL American cheese

On the side:

Pace Picante Sauce

Preparing your Breakfast Burrito:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)

Spicy chicken Ham Sandwich

Ingredients:

vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce.

Chicken sauce:

1/4 cup mayonnaise
1/16 teaspoon onion powder Stir together well,
refrigerate until needed.

Speical Tool:

Deep fryer; meat mallet

Requirment for hot sauce:

1/4 cup mayonnaise
1/16 teaspoon onion powder Stir together well,
refrigerate until needed.

Preparing your tasty chicken Sandwich

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.

Preparing your Chicken Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.

Hot Chiken Fajita

Ingredients and method:

Special Fajita seasoning:

1 tablespoon corn starch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

3/4 teaspoon crushed chicken bullion cube

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

Ingredients:

2 large skinless chicken breasts

1/2 cup chopped green bell pepper

1/2 cup diced white onion

2 Tablespoons fajita seasoning (see above)

2 Tablespoons water

1/2 teaspoon white vinegar

1/4 teaspoon lime juice, from concentate

2 slices real American cheese 4 8" flour tortillas cooking oil

COOKING your FAJITAS:

1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade) Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre-mixed McDonald's fajita seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)

Top Secret Recipe Of Sweet & Sour Dipping Sauce

My Top Secret Recipe of Sweet & Sour Dipping Sauce. It is one of the sauces that you can make easily.

Ingredeints:

Food processor or a blender, and the sauce will keep well for some time in the fridge

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons corn starch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

Preprations:

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth. 2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator. Makes about 3/4 cup.

Pot Pie

Ingrediednts:

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken dash of salt and pepper and Msg
5 biscuits of butter

How To Prepaire?

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuits of butter for the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.

about me

Hey!!! I am roba . Have done B.sc , Post graduate diploma in information technologies, and Diploma in garaphic designing.I am a hardware engeenior too. Making an exciting new experience of web designing. Its as fun as money making. I wanna do somthing special for myself and for others .