Give you cooking recipes of Indian dishes by TUHIN PAUL on APSense Talents

Give you cooking recipes of Indian dishes by TUHIN PAUL on APSense Talents

Read it

A Surefire Way To Improve Your Relationships

CHECK OUT

http://www.teampromote.com/page/wfwoko2j http://www.teampromote.com/viewcampaign/95789171?ref=tuhpaul

Apsense.com

Powered by APSense Business Network

Lasagna

Ingredients 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 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, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold 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 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 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 sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Prep Time:30 Min Cook Time:2 Hrs 30 Min Ready In:3 Hrs 15 Min Servings 12

Chicken Cordon Bleu II

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II! Ingredients 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Directions Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Prep Time:15 Min Cook Time:45 Min Ready In:1 Hr Servings 6

Fried Chicken Drumsticks

Ingredients

8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying


Directions

To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.


Prep Time:15 Min Cook Time:30 Min Ready In:1 Hr 45 Min


Servings 4

Parmesan Chicken

Ingredients

12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt


Directions

In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.


Servings 6

Fried Tomato, Onion, and Mushroom Ragout

Ingredients

2 tablespoons olive oil
1 cup chopped onion
4 tomatoes, cut into wedges
2 cups sliced white mushrooms
1/4 cup chopped fresh basil
salt and black pepper to taste


Directions

Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
Sprinkle on the basil, salt and pepper, and stir to combine.

Prep Time:15 Min Cook Time:25 Min Ready In:40 Min

Servings 4

Vegan Hot and Sour Soup

Ingredients

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
1/3 ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 tablespoon chili oil
1/2 tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms



Directions

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.



Prep Time:45 Min Cook Time:15 Min Ready In:1 Hr

Servings 4

Spinach and Strawberry Salad

Ingredients

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Prep Time:10 Min Ready In:10 Min

Servings 8

Grilled Salmon

Ingredients


2 pounds salmon fillets
1/2 cup vegetable oil
1/2 cup lemon juice
4 green onions, thinly sliced
3 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon pepper


Directions
1.Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade

Prep Time:10 Min Cook Time:15 Min Ready In:25 Min

Servings 4

Teriyaki Salmon

Ingredients


1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks


Directions
1.In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade

Prep Time:10 Min Cook Time:10 Min Ready In:20 Min

Servings 4

Easy Corn and Crab Chowder

Ingredients


1 russet potato, peeled and cubed
5 slices bacon, diced
1/2 onion, chopped
1 (6 ounce) can crab meat, drained
1/2 teaspoon parsley flakes
2 tablespoons butter
1/3 cup all-purpose flour
1/4 cup dry white wine (optional)
1 cube chicken bouillon
1 1/2 cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste


Directions
1.Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
2.In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
3.Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
4.When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
5.For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Servings 4

Chicken With Mushrooms

Ingredients

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
3/4 cup chicken broth


Directions

Preheat oven to 350 degrees F (175 degrees C).
Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Prep Time:15 Min Cook Time:30 Min Ready In:45 Min

Servings 4

Grilled Fish Tacos with Chipotle-Lime Dressing

Ingredients

Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks

Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste

Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges


Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.


Prep Time:35 Min Cook Time:9 Min Ready In:6 Hrs 44 Min

Servings 6

Salmon Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
2 tablespoons chopped pimento peppers
1 tablespoon chopped fresh parsley
1 teaspoon grated onion
1 (7 ounce) can salmon, drained, bones and skin removed
1/4 teaspoon dried dill weed

Directions

In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.


Prep Time:10 Min Ready In:10 Min

Servings 16

Chicken Breasts with Plum Salsa and Basmati Rice

Ingredients

1 1/2 cups water
1 cup uncooked basmati rice, rinsed and drained
3/4 pound plums, pitted and chopped
1/2 medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
3/4 pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil


Directions

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa

Prep Time:30 Min Cook Time:20 Min Ready In:50 Min

Servings 2

Garlic Broiled Chicken

Ingredients

1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste



Directions

Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min

Servings 6

Steamed Blue Crabs

Ingredients

36 live blue crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups beer
3 cups distilled white vinegar
1/4 cup seafood seasoning


Directions

Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

Prep Time:40 Min Cook Time:20 Min Ready In:1 Hr

Servings 6

Crab Fritters

Ingredients

3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives

2 cups oil for frying
1 cup hush puppy mix
1/2 cup milk
1 egg
1 pound cooked lump crabmeat


Directions

In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Prep Time:15 Min Cook Time:10 Min Ready In:25 Min

Servings 5

Its us-so close yet so far

ONLINE COUNTER

VISITOR COUNTER

Shrimp and Crab Casserole

Ingredients

2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Prep Time:10 Min Cook Time:40 Min Ready In:1 Hr

Servings 6

Deviled Crab Casserole

Ingredients

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 cup dry bread crumbs, divided
3/4 cup milk
1/4 cup chopped green onions
2 hard-cooked eggs, chopped
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon pepper
6 tablespoons butter or margarine, melted, divided
Paprika


Directions

In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish.
Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 16-18 minutes or until golden brown and edges are bubbly.

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min

Servings 2

Shrimp Kabobs

Ingredients

1 cup Italian salad dressing, divided
2 pounds jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1 1/2 inch pieces
16 cherry tomatoes


Directions

In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.

Prep Time:35 Min Cook Time:10 Min Ready In:45 Min

SERVES 8

King Prawn and Scallop in Ginger Butter

Ingredients

1/3 cup white wine
3/4 cup vegetable stock
1 teaspoon chopped fresh ginger
1 clove garlic, minced
1 small carrot, chopped
1/2 leek, chopped
10 sea scallops, halved
1/3 pound tiger prawns, peeled and deveined
1/2 cup unsalted butter, cubed
chopped fresh chives for garnish
salt and pepper to taste


Directions

Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.


Prep Time:15 Min Cook Time:15 Min Ready In:30 Min

SERVES 2

Chicken Biryani

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties and other occasions.


Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt



Directions

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

serves 7

Prawn Biryani

Ingredients

1 1/3 cups uncooked white rice
9 ounces peeled and deveined tiger prawns
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon ground black pepper
4 whole cloves
4 whole cardamom seeds
2 cinnamon sticks
salt to taste
1/2 cup plain yogurt
1/4 cup vegetable oil
1 cup water
2 cubes chicken bouillon


Directions

Place rice with enough water to cover in a small bowl. Soak rice for 2 hours; drain.
Stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. Cook in microwave on High until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. Remove the prawns from the curry and set aside.
Stir the rice, water, and chicken bouillon into the curry and mix well. Cook in the microwave on High until rice is tender, about 10 minutes. Mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. Discard cinnamon stick, cloves, and cardamom seeds before serving.


Prep Time:10 Min Cook Time:25 Min Ready In:2 Hrs 35 Min

serves 2

Rum and Lime Prawns

Ingredients

3 tablespoons rum
1 teaspoon lime juice
2 1/2 teaspoons butter
12 tiger prawns, peeled and deveined


Directions

Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!


Prep Time:5 Min Cook Time:15 Min Ready In:20 Min


SERVES 6

Prawns of Passion

Ingredients

1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds large prawns - peeled, deveined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley


Directions

Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

Prep Time:15 Min Cook Time:1 Hr 40 Min Ready In:1 Hr 55 Min


SERVES 6

Ham and Bean Soup

Ingredients

1 (20 ounce) package 15 bean soup mix
5 quarts water, divided
1 pound cooked, cubed ham
2 fully cooked bratwurst, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 (14.5 ounce) cans diced tomatoes, undrained
1 (4 ounce) can chopped green chilies


Directions

Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.


Prep Time:30 Min Cook Time:3 Hrs Ready In:3 Hrs 30 Min

Catherine's Spicy Chicken Soup

Ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream


Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.


Prep Time:15 Min Cook Time:30 Min Ready In:45 Min

Honey Lime Chicken Wings

Ingredients

18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying


Directions

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

SERVES 9

Buffalo Chicken Wings

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder


Directions

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Prep Time:15 Min Cook Time:15 Min Ready In:2 Hrs

SERVES 5

Barbequed Thai Style Chicken

Ingredients

1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk


Directions

Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Prep Time:15 Min Cook Time:30 Min Ready In:4 Hrs 15 Min

SERVES 6

Indian Tandoori Chicken

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala(CLOVE,NUT MEG,CINNAMON,CARDAMON roasted and grinded)
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges


Directions

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Prep Time:25 Min Cook Time:20 Min Ready In:1 Day 45 Min

SERVES 6

Indian Barbeque Chicken

Ingredients

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced


Directions

Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
Preheat grill for medium heat.
Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Prep Time:15 Min Cook Time:45 Min Ready In:9 Hrs


SERVES 6

Barbeque Chicken

This recipe was passed down to me by a friend


Ingredients

1 cup lemon juice
1/4 cup vegetable oil
1/4 cup vinegar
1 tablespoon dried oregano
2 teaspoons garlic powder
1 whole chicken, cut into pieces
salt and pepper to taste
Directions

In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.


Prep Time:15 Min Cook Time:20 Min Ready In:1 Hr 40 Min

SERVES 6

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts


Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.



Prep Time:20 Min Cook Time:50 Min Ready In:1 Hr 10 Min

SERVES 8

Hawaiian Chicken Kabobs

Ingredients

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers


Directions

In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Prep Time:10 Min Cook Time:20 Min Ready In:2 Hrs 30 Min

SERVES 8

Roasted Sherry Duck

Ingredients

1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil


Directions

Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.


Prep Time:20 Min Cook Time:5 Hrs Ready In:17 Hrs 20 Min

If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

Chip Chicken Lollipops

Ingredients

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 egg
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.


Prep Time:15 Min Cook Time:20 Min Ready In:35 Min


serves 10

Chicken Xacuti ( Shakuti)

Ingredients

1 Medium sized Chicken
3 tablespoons Ghee/Butter
6 Red Kashmiri Chillies
1 tablespoon Corriander Seeds
1/2 teaspoon Sesamee Seeds (til)
2 teaspoons Cloves
1 teaspoon Jeera(cumin)
1/4 teaspoon Methi Seeds
8 Peppercorns
1 tablepoon Khus Khus/poppy seed
1 teaspoon Saunf
1 teaspoon Tumeric powder
1/2 Coconut scraped
5 Flakes of Garlic
1/2 Onion sliced
2 tablespoons Tamarind pulp
Salt To taste


Preparation method

1. Cut up the chicken in large chunks about 3 inch pieces. Apply salt and set aside.

2. In a frying pan put in 1 tablespoon of ghee or butter fry the red chillies and all the dry spices till toasty and then add the coconut, the garlic and the onions fry for a little bit and then grind all the ingredients in a blender till you get a fine paste.

3. In a thick bottomed pot heat 2 tablespoons of ghee or butter add the ground masala and fry well. Add in the chicken, mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. Lastly add the tamarind pulp and serve hot with white rice.

Prep: 20 mins | Cook: 40 mins

Serves: 8


The aroma that comes from the roasted spices from this dish will perfume your dinner table.
Although it has a lot of spices it is not spicy or hot.

Roasted Mediterranean Chicken

Ingredients

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C)

Prep Time:25 Min Cook Time:30 Min Ready In:55 Min

SERVES 6

Green Chile Chicken Stew

Ingredients

1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

DIRECTION

Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

SERVES 8

PAPER FRIED CHICKEN

INGREDIENTS :

300 gms shredded raw chicken
3-4 flakes of garlic-crushed,
1/4 tsp crushed ginger
1/4 tsp each of salt,pepper.sugar,ajinomoto
1 tbsp soy sauce,1 tbsp sherry or gin
1 tbsp cornflour
1 egg

butter paper - cut into 6" x 6" squares

PREPARATION:

Mix all the ingredients of the filling together.
Divide the filling into 8 portions.Place filling on one side of the square piece of butter paper.Roll upwards to get a long roll.Push side of the paper to seal the filling.
Deep fry with the paper to brown before serving.Arrange in a flat serving dish along with tha paper and garnish with shredded lettuce leaves.

SERVES 8

CHICKEN MULLIGATAWNY SOUP

I LEARNT THIS FROM AN ANGLO INDIAN FRIEND

INGREDIENTS :

½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder 2-teaspoons pepper powder
1-teaspoon cumin powder 1-teaspoon coriander powder
1-teaspoon crushed garlic 2 big onions sliced
1 cup coconut paste / coconut milk Salt to taste
2 cloves 2 small pieces cinnamon
2 cardamoms 1 tablespoon oil / butter
Cook the chicken and all the ingredients with 8 to 10 cups of water in a large vessel on high heat till it boils . Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.

SERVES 8

TIME -45 MINUTES

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Ingredients

2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing


Directions:-

In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crisp

Prep Time:15 Min Cook Time:30 Min Ready In:3 Hrs 45 Min

SERVES 4

Roasted Mediterranean Chicken

Ingredients

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half
Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C

Prep Time:25 Min Cook Time:30 Min Ready In:55 Min

SERVES 6

Chinese Roasted Chicken

Ingredients

1 (4 pound) fresh or thawed whole roasting chicken
2 tablespoons Kikkoman Lite Soy Sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 large clove garlic, pressed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon ground cloves
Directions

Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
Remove chicken from oven and let stand 10 minutes before carving.

SERVES 4

Beer Roasted Lime Chicken

Ingredients

1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Directions

Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

Prep Time:15 Min Cook Time:2 Hrs Ready In:2 Hrs 15 Min

SERVES 6

Strawberry Balsamic Chicken

Ingredients

4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)
Directions

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

Prep Time:1 Hr Cook Time:20 Min Ready In:1 Hr 20 Min

Serves 4

Macaroni with White Sauce

Ingredients

1 1/2 (16 ounce) packages uncooked elbow macaroni
2 tablespoons vegetable oil, divided
2 cubes chicken bouillon
1 large onion, chopped
1 3/4 pounds ground beef
4 tablespoons tomato paste
salt to taste
ground black pepper to taste

1/4 cup vegetable oil
3/4 cup all-purpose flour
3 cups milk
1/2 teaspoon ground white pepper
3 cups shredded mozzarella cheese

Directions:-

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta, 1 tablespoon oil and bouillon cubes, and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon oil in a large skillet. Saute onion until golden and add ground beef. Cook over medium heat until evenly brown. Stir in tomato paste, salt and pepper; simmer over low heat until heated through.
Heat 1/4 cup oil in a deep saucepan; stir in flour, then milk. Cook over medium-low heat until sauce thickens; stir in salt and white pepper. Pour half of the sauce over the cooked macaroni and stir in mozzarella cheese. Spoon half of the macaroni into prepared dish and top with ground beef mixture. Spoon the remaining macaroni over the ground beef, and top with remaining white sauce.
Bake in preheated oven for 30 minutes, or until golden brown.


Prep Time:45 Min Cook Time:30 Min Ready In:1 Hr 15 Min

SERVES 4

Chicken Marsala

Ingredients

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions :-

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min

SERVES 4

Honey Mustard Grilled Chicken

Ingredients

1/3 cup mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Directions:-

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep Time:15 Min Cook Time:20 Min Ready In:35 Min

SERVES 4

Grilled Chicken Salad with Seasonal Fruit

Ingredients

1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Directions:-

Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Prep Time:15 Min Cook Time:20 Min Ready In:35 Min

Serves 6

Grilled Sesame Chicken

Ingredients

1 cup olive oil or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 tablespoons ground mustard
1 1/2 teaspoons ground ginger
2 teaspoons pepper
8 cloves garlic, minced
12 boneless, skinless chicken breast halves
Directions

In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until met juices run clear, basting occasionally with the reserved marinade.

Prep Time:10 Min Cook Time:15 Min Ready In:25 Min

Serves 10

Grilled Chicken Kabob

Ingredients

1/2 cup olive or vegetable oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves
Directions

In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.

Prep Time:5 Min Cook Time:15 Min Ready In:20 Min

Serves 4

Garlic Chicken Kabobs

Ingredients

8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt
Directions

Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.


Prep Time:10 Min Cook Time:10 Min Ready In:20 Min

Serves 4

Chili-Lime Chicken Kabobs

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Directions:-

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Prep Time:15 Min Cook Time:15 Min Ready In:1 Hr 30 Min

Serves 4

Honey Chicken Kabobs

Ingredients

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

Directions :-

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Prep Time:15 Min, Cook Time:15 Min, Ready In:2 Hrs 30 Min
Serves 12

Southwestern Chicken and rice casserole

Ingredients

1 (10.75 ounce) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 cup Pace® Thick & Chunky Salsa
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1 cup frozen whole kernel corn, thawed
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend
Directions

Stir soup, water, salsa, rice, onion powder and corn in 12x8-inch shallow baking dish.
Top with chicken. Season chicken as desired. Cover.
Bake at 375 degrees F for 45 minutes or until chicken and rice are done. Top with cheese.
serves 4

Prep Time:5 Min Cook Time:45 Min Ready In:50 Min

Teriyaki Chicken Casserole

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 stalks celery, thinly sliced
1/2 cup chopped yellow onions
1/2 cup chopped red peppers
1/4 cup teriyaki sauce, divided
1 (10 ounce )Original Cooking Creme
2 cups hot cooked long-grain white rice
1 (8 ounce) can pineapple tidbits, well drained
1/2 cup chow mein noodles
3 green onions, thinly sliced
Directions :-

Heat oven to 375 degrees F.
Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender. Stir in cooking creme, remaining teriyaki sauce, rice and pineapple.
Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Serves 6

Chicken Cordon Bleu Casserole

Ingredients

2 1/2 cups chopped cooked chicken
1 (10 ounce) Original Cooking Creme
1/2 pound fresh asparagus spears, cut into 1-inch lengths
4 ounces Slow Cooked Ham, chopped
1 cup Shredded Swiss Cheese, divided
10 pc cashew nuts, crushed
2 cups hot cooked wild rice

Directions :


Heat oven to 375 degrees F.
Combine first 4 ingredients and 1/2 cup Swiss cheese; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with remaining Swiss cheese; cover.
Bake 45 min. or until heated through, uncovering and topping with cracker crumbs after 30 min.
Serve over rice.

Prep Time:
15 Min Ready In:1 Hr
Serves 4

ILLUSTRATIONS

Illustrations,like windows,let light into the chambers of the mind. Mere bald statements are soon forgotten, but an apt illustration sticks in the soul like a hook in a fish's mouth

IMITATION

I recently read of one of Australia's sweetest birds of song being located near a sawmill,where it picked up the sound of the filing of saws and intermingled its splendid music with the most distressing discords.On the contrary,an English naturalist declares that he has known sparrows to imitate the nightingale's song.The Orientals say,"Grapes become purple by looking at one another," and in close fellowship pious people ripen one another.

MATRIMONIAL INCIDENT

PARSON " Do you take this man for better or worse ?"

MANDY " He can't be no worse, and dey is no hopes of his gettin' any better, so I takes him 'as is.' "

MATRIMONIAL PROPOSAL

He : "You know I love you. Will you marry me ?"

SHE: " But, my dear boy, I refused you only a week ago."

HE : "Oh ! Was that YOU "

MATRIMONY

The Archbishop had preached a fine sermon on the beauties of married life.Two Irshwomen coming out of church were heard commenting upon his address.
"'Tis a fine sermon His Reverence would be after givin' us," said Bridget.
"It is indade," replied Maggie,"and I wish I knew as little about the matter as he does."

ILLUSTRATIONS & EXPERIENCES IN LIFE WITH A LAUGHTER

ABSENT-MINDEDNESS

The professor, engrossed in his work late at night,left his study to get
a book in a neighboring room .His dog improved the opportunity to leave his place by the register and make himself comfortable in the professor's chair.

"Dear me!" said the perplexed man when he returned,"Can I have been sitting on that poor dog the whole evening?"

**********************


Maid(to absent-minded professor):"Here's the doctor,sir."
Professor:"I' not receiving visitors today. Tell him I'm sick."

*********************

The professor was deep in his work when his wife called:"Harry,baby has swallowed the ink! What shall I do?"
"Write with a pencil," was the dreamy reply.

CRY FOR JUSTICE

An elderly lady was found lying on her husband's grave...waiting for DEATH to come.
It sounds dramatic but in reality it is very tragic and heart breaking to know how grown up children leave their old parents to fend for themselves.This lady struggled to bring up her three sons- giving them all she and her husband could within their limited means.She even built a house where all of them lived together- the three sons got married - held good jobs - and should have lived happily - but that was not to be - the wives did not agree with the old lady and her husband and ill-treated them .The old man died in grief - then started the lady's plight- the sons threw her of the house on one rainy night - no where to go - she went to the graveyard and lay there- not knowing what to do- she lay there for three days and three nights without food or water.She was spotted by her neighbour who informed the cops.The neighbour moved court. The verdict came after three years. The three sons were sentenced for three years of imprisonment-and the court took control over the house and returned it to the old lady - what was really heart breaking was when the lady heard of the sentence she broke down and cried for the forgivness of her children -which was not to be!
I WONDER HOW CAN CHILDREN TREAT THEIR PARENTS IN THIS MANNER- HOW CAN THEY FORGET that they too have children -what if they be treated likewise? For History repeats itself--friends your views on this ........?

A blotted life is not necessarily a useless life

A friend once showed John Ruskin a costly handkerchief on which a blot of ink had been made."Nothing can be done with it now,"said the owner;"it is absolutely worthless!"Ruskin made no remark,but took the handkerchief with him.After a time he sent it back,to the great surprise of his friend,who could scarely recognize it.Ruskin had made a design in India ink using the blot as a basis and making the handkerchief more valuable than ever.
Likewise. a blotted life is not necessarily a useless life.Mistakes are made in life-but can be rectified if given the opportunity-your views on this,please.

Can you resist or do you yeild to temptation?

If you apply a magnet to the end of a needle that moves freely on its pivot,the needle affected by the strong attraction,approaches the magnet as if it loved it.Reverse the order,apply the magnet now to the other pole and the magnet and the needle shrinks away trembling as if it did not love but hated it.So it is with temptation.

One man rushes into the arms of vice another recoils from it in horror.According to the nature it addresses is holy or unholy,temptation attracts or repels,is loved or hated.
What do you do when you are tempted?