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Home Page > Food and Beverage > Crockpot Recipes > Curry Recipes
Curry Recipes
Posted: Nov 01, 2009 | Views: 178 |
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Papaya Moringa Curry
Papaya- 500 gm
Moringa-150 gm
Turmeric-2 tsp
Chilly powder-2 tsp
Salt-2 tsp
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.
Papaya Carrot Moringa Curry
Papaya- 500 gm
Carrot-300 gm
Moringa-150 gm
Turmeric-2 tsp
Chilly powder-2 tsp
Salt-2 tsp
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.
Methi Curd Curry
Snake Gourd- 300 gm
Methi-300 gm
Curd-1/4 litre
Turmeric-2 tsp
Chilly powder-2 tsp
Salt-2 tsp
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.
Palak Curd Curry
Snake Gourd- 300 gm
Palak-300 gm
Curd-1/4 litre
Turmeric-2 tsp
Chilly powder-2 tsp
Salt-2 tsp
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.
Cheera Curd Curry
Snake Gourd- 300 gm
Cheera-300 gm
Curd-1/4 litre
Turmeric-2 tsp
Chilly powder-2 tsp
Salt-2 tsp
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheera after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.
Chicken Cauliflower Curry
Chicken pieces-12
Butter-3 tsp
Onion(Big)-100 gm
Cauliflower-300 gm
Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.
Chicken Tomato Curry
Chicken pieces-12
Onion(Big)-100 gm
Pudina-50 gm
Green Chillies-10
(grinded)
Tomato-8
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water.
Green Gram Cauliflower Curry
Green Gram-300 gm
Cauliflower-300 gm
Onion(Big)-100 gm
Tomato-8
Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.
Beetroot Curry
Beetroot-500 gm
Green Peas-300 gm
Milk Cream-1/2 litre
Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well.
Cheera Vada
Black Gram-300 gm
Cheera-200 gm
Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve.
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and “Mung” are also processed into flour(besan).
Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).
The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
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Home Page > Food and Beverage > Recipes > Home Cooking: Kenny Rogers Roasters Restaurant Recipes You Can Do Home – Kenny Rogers Roasted Chicken – Corn Muffins – Fire-And-Ice Chili & More
Home Cooking: Kenny Rogers Roasters Restaurant Recipes You Can Do Home – Kenny Rogers Roasted Chicken – Corn Muffins – Fire-And-Ice Chili & More
Posted: Feb 14, 2010 |Comments: 0
| Views: 1,412 |
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KENNY ROGERS ROASTERS is a chicken restaurant that was started in 1991 in the United States by Country music legend Kenny Rogers.
By 1995 the menu had expanded to include Kenny Rogers Roasters chicken, made in wood-fire rotisserie, as well as fresh-made side dishes, rotisserie turkey breast, honey-bourbon barbecue ribs, pita sandwiches, soups and salads. Other popular items included Miami Subs, their incredible Kenny Rogers Fire-And-Ice Chili and their vanilla muffins.
Although the restaurant chain lost fans in Kenny’s homeland, there are still hundreds of popular much-loved Kenny Rogers Roasters open around the world, where Kenny’s music also remains popular.
You’ll find them in the Asia Pacific Region, namely in Malaysia, Singapore, Indonesia, Philippines, Brunei and China. Kenny Rogers Roasters also has development agreements for the Middle East, which include Egypt, Saudi Arabia, Cyprus and Jordan. The chain of Kenny Rogers Roasters is one of the fastest growing restaurant chains along the Pacific Rim.
Why are they still going great worldwide? Because of the quality! Remember?
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Kenny Rogers Roaster’s most popular recipes of all…
–Kenny Rogers Roasted Chicken–
1 whole chicken
1/2 cup rock salt
2 tablespoons calamansi juice
1/4 cup soy sauce
1/4 cup corn oil
2 tablespoons chili catsup
2 teaspoons well-pounded garlic
1/2 teaspoon pepper mill grind black pepper
1/4 teaspoon mustard
Directions:
Rub the chicken with rock salt. Rinse and pat dry. Place the chicken in a bowl.
Add the rest of the ingredients and let stand in the refrigerator for at least 8 – 24 hours.
Cook slowly, basting with the remaining marinade from time to time.
>> If you don’t have a chicken rotisserie, it’s actually worth getting one. The electric ones don’t cost that much – and the result is healthy and downright delicious. However, you can certainly still cook ‘er up proud in the oven! Either way, you’re going to get the best old timey Country Cooking can provide
–Kenny Rogers Roasters BBQ Sauce–
1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon.
Directions:
In heavy saucepan bring mixture to boil.
Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.
–Kenny Rogers Corn Muffins–
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 tablespoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring
1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water.
Directions:
Preheat oven to 400 degrees.
Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes or until muffins begin to turn brown on top.
Or Try…
–Kenny Rogers Fire-And-Ice Chili–
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.
Directions:
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
–Kenny Rogers Vanilla Muffins–
125g butter
80g sugar
1 tsp vanilla essence
2 eggs
125g flour
2 tbsp milk
50g buttercream
Directions:
1. Cream the butter and sugar till white as the night.
2. Add in the eggs one by one and beat it like you mean it. 3. Sift the flour and fold it in slowly (quite using the beater).
4. Blend in the milk.
5. Add in the buttercream.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Kenny Rogers Roasters Fun Facts:
>As a recognized leader in wood roasted chicken, Kenny Rogers Roasters is still the leading international wood-fire roasted chicken chain in the world. Constantly in a state of being turned on a skewer, this allows the fat to drain away and the chicken to be roasted more evenly while maximizing the retention of juices and nutrients. The results: simply a flavourful and nutritional meal – traditional and ultra-modern at the same time.
> Kenny Rogers ROASTERS’ philosophy is based on preparing wholesome, hearty and well-balanced meal which mirrors today’s discerning consumers’ changing attitude towards a healthy eating lifestyle. Their rotisserie chicken is healthier alternative to other quick-service food – and less fattening.
> From his years with the rockabilly group The Scholars, to his time with the folk group The New Christy Minstrels, and then the country-rock outfit First Edition, to his solo success in country music, Kenny Rogers is celebrating his iconic status in music. Country music veteran Kenny Rogers marked 50 years in the music business with a star-studded TV special.
> In the late 1970s, Kenny teamed up with close friend and country singer Dottie West for a series of albums and duets. Together the duo had three hit albums, selling out stadiums and arenas while on tour. Their hits together “Every Time Two Fools Collide”, “Anyone Who Isn’t Me Tonight” and “What Are We Doin’ In Love” became Country standards.
> His duet, “Islands in the Stream,” with fellow country singer Dolly Parton, was ranked the #1 on CMT 100 Greatest Country Duets of All Time.
> Spending a lot of time running a 1,200-acre Georgia farm, Kenny is happily settled with his wife Wanda Miller, whom he married in 1997. One of his sons, Kenny Rogers Jr., once followed in his father’s boot steps, briefly launching his own singing career in 1989.
> With its combination of delicious taste and healthy cooking – Kenny Rogers Roasters Restaurants are beginning to make a comeback in the place where they began – the USA. As one American fan has put it, “KRR as a healthy fast food alternative – a stroke of genius!”
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About the Author:
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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kenny rogers roasters chicken, made in wood fire rotisserie, fresh made side dishes, rotisserie turkey breast, honey bourbon barbecue ribs, pita sandwiches, soups, salads, miami subs, kenny rogers fire and ice chili, vanilla muffins, home cooking, dolly
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A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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Home Page > Food and Beverage > Really Simple Vegetarian Recipes
Really Simple Vegetarian Recipes
Posted: Oct 04, 2010 |Comments: 0
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There are so a great many delicious and nutritious vegetarian recipes. Cutting meat out of your food plan does not mean that you doomed to a life of boring salads and dry broccoli. Losing weight on a vegetarian diet regime is not only achievable and simple, but it is scrumptious as well! There are so a great many outstanding meals that can be made without meat. If you are a new vegetarian looking for cooking ideas; or if you are a lengthy time vegetarian wanting to try something new, here are some wonderful recipes to get you going and dropping those pounds.
Breakfast
Breakfast Burrito
one significant wheat tortilla
2 beaten eggs
1 chili – warm by your preference
a pair of inexperienced onions
¼ cup reduced fat jack cheese
Location the tortilla in an ungreased skillet on reduced warmth. Warm it a single both sides, be careful not too in excess of prepare dinner. Season the eggs with salt and pepper. Scramble the eggs and cheese together in a tiny skillet above low warmth. When the eggs are carried out stir in the chilies and inexperienced onions. Fill the warn tortilla with the egg mixture and fold into a burrito.
Buckwheat Pancakes
¼ cup buckwheat flour
¼ cup unbleached white flour
one teaspoon baking soda
¼ teaspoon salt
two eggs
three tablespoons vegetable oil
two cups buttermilk
Combination all the dry substances collectively in a large bowl. In a smaller bowl combine the wet ingredients. Pour the wet into the dry and stir together. Drop ¼ cup of the combination onto a heated and oiled griddle. Once the pancake is covered in bubbles flip it around. Serve with fruit compote.
Lunch
Stir-Fried Sprouts
6 brussel sprouts trimmed and chopped
one bunch of inexperienced onion chopped
1 modest yellow onion chopped finely
six oz sprouted lentils
a whole tablespoon sesame oil
½ cup cashews
a couple of cloves of garlic finely chopped
Steam the brussel sprouts right until tender, rise and set aside. Separately steam the sprouts and set aside. Warmth oil in a wok or sizeable skillet. Include in the garlic and when it starts to brown include in all the onions. Stir-fry right until the onion is clear in color. Lower the warmth and blend in the brussel sprouts, sprouts, and cashews. Cook dinner for about a minute to combine.
Carrot and Pepper Soup
a pair of tablespoons olive oil
a whole-2 red bell peppers chopped
a pair of cups diced yellow or white onion
one pound carrots
six cups water or vegetable stock
three tablespoons chopped parsley
three tablespoons rice
Warm the oil in a soup pot; add in the peppers, onion, carrots, rice, and salt to taste. Prepare dinner over medium warmth with a cover for about 10 minutes. Add the parsley and water or stock and bring the combination to a boil. Decrease the warm and simmer until eventually the rice is cooked completely. This will take about 25 minutes. Cool for short time and then puree all but two cups of the soup. Once pureed combine it back with the reserved two cups and serve with salt and pepper to style.
Supper
Sauted Asparagus
one pound asparagus
a whole clove of garlic minced
a couple of tablespoons olive oil
one small-scale bunch of inexperienced onion chopped
one teaspoon lemon zest
one tablespoon fresh chopped parsley
Slice the asparagus into pieces, leaving the tips about 3 inches extended. High temperature the oil in a significant pan. Include in the asparagus with some salt to taste. Sauté until finally almost tender. All in the green onion, garlic, lemon, and parsley, cook dinner for 1 minute additional.
Baked Mustard Honey Tofu
one pound firm tofu
four tablespoons honey
one tablespoon molasses
1 ½ tablespoon peanut oil
a couple of teaspoons soy sauce
four tablespoons mustard
2 ½ teaspoons curry powder
Lower the tofu into cubes and set out on towel to drain. Combine the rest of the elements as a marinade. Whisk with each other all the substances until they are fully combined. Put the tofu into a tiny baking dish and pour the marinade above the top. Let it sit overnight. Bake in a preheated oven at 400 for about 20 minutes. Stir the combination occasionally while baking.
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Home Page > Food and Beverage > Recipes > Chicken Recipes
Chicken Recipes
Posted: Jan 19, 2009 |Comments: 0
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Papaya Curry
INGREDIENTS
Papaya-200 gm
Carrot-100 gm
Curd-1/2 litre
Salt-2 tsp
Heat oil in a frying pan.Add mustard seeds, papaya and carrot,and stir well for 15 mins.Add curd to the frying pan and stir again.Add adequate salt.
Chicken-Peas Curry
INGREDIENTS
Chicken-1/2 kg
Carrot-200 gm
Peas-200 gm
Turmeric powder-4 tsp
Coriander powder-4 tsp
Onion(Big)-200 gm
Chilly powder-3 tsp
Heat oil in a frying pan.Add mustard seeds,Onion(Big).Add Chicken pieces to it and heat until well-cooked.Put turmeric powder,coriander powder and mix well.Add carrot,peas and stir well for 5 mins.Add 3 cups water and boil.Add salt and chilly powder.
Chicken-Pepper Curry
INGREDIENTS
Chicken-1/2 kg
Carrot-200 gm
(Grated)
Onion(Big)-150 gm
(Grinded)
Pepper-5 tsp
Green Chilly-10
(chopped)
Turmeric powder-4 tsp
Coriander powder-4 tsp
Heat oil in a frying pan.Add mustard seeds, Onion, carrot,and stir for 5 mins.Add the Chicken pieces to it and heat until well-cooked.Add pepper and mix well.Put turmeric powder and coriander powder and mix well.Add 3 cups water and boil.Add adequate salt.
Corn Masala
INGREDIENTS
Corn-150 gm
Onion(Big)-150 gm
(grinded)
Turmeric powder-2 tsp
Chilly powder-1 tsp
Salt-1/2 tsp
Heat oil in a frying pan.Add mustard seeds to it.Add grinded Onion,Corn and stir for 10 mins.Put turmeric powder,chilly powder,salt and stir well.
India has a vast history in varied delicious recipes-Chicken recipes,salads, amongst a few to mention.Spices and condiments are a part of every Indian recipe.A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country and which has notable distinctions from the cuisine of a country as a whole.Some examples of great regional variance can be seen in the cuisines of France,Italy,Indonesia,Mexico,Peru,India and China among others.
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What are some good chicken recipes ?
How many calories in chicken curry and rice ?
How many weight watchers points in chinese chicken curry ?
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Sep 24, 2009
Sweet dishes are popular in India as well as all over the world.
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Jul 10, 2009
There are a more generalized collection of recipes.
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Feb 13, 2009
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Home Page > Food and Beverage > Recipes > Vintage Recipes for Canning Garden Vegetables to Enjoy Relishes all Winter!
Vintage Recipes for Canning Garden Vegetables to Enjoy Relishes all Winter!
Posted: Aug 15, 2010 |Comments: 0
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What could be better than enjoying the bounty of your garden all winter long? Or having your own prepared relishes to share with family and friends. Virginia’s Holiday Relish is a recipe from a lady of my Indiana childhood many, many years ago. This recipe uses both red and green bell peppers thus the “Holiday” in its name. It makes a great holiday gift when you tie a red or green ribbon around the neck of the jar and slip it into a pretty gift bag or basket. The Zucchini Relish is a great way to preserve those extra zucchini from your garden. As you have no doubt guessed, it is another old Indiana recipe. The saying of my childhood was waste not, want not. We managed to use all our gardens bounty in ways to enjoy them all year.
VIRGINIA’S HOLIDAY RELISH
This recipe is from Southern Indiana.
12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed
Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn’t seal, refrigerate it.
THEO’S ZUCCHINI RELISH
10 cups ground zucchini*
4 cups ground onions
2 cups ground bell peppers
5 tbsp salt
5 cups sugar
2 cups vinegar
1 tsp celery seed
1 tbsp turmeric
1 tsp nutmeg
1 tsp powdered mustard
2 tbsp cornstarch
1/4 cup vinegar
*Grind zucchini, onions, and bell peppers using a food grinder. (Modern cooks can use a food processor.) Put the ground vegetables into a crock or large bowl, add the salt and let stand overnight. The next morning, wash off the salt and drain well.
In a large pot bring to a boil the sugar, 2 cups vinegar, celery seed, turmeric, nutmeg, and powdered mustard; add the drained vegetables. Cook the mixture for 3 minutes then add the cornstarch and 1/4 cup vinegar that have been mixed together until smooth. Cook the mixture until thick. Fill hot jars and seal with hot lids. Be sure all the jars seal. Refrigerate any jar that doesn’t seal.
Enjoy!
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Home Page > Food and Beverage > Recipes > SOME RECIPES FOR YOUR TASTY BUDS
SOME RECIPES FOR YOUR TASTY BUDS
Posted: Nov 13, 2009 |Comments: 0
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Pasta Salad Ingredients:
1. 250g fussili pasta
2. 2 bell peppers (red and yellow)
3. ½ cup fresh basil, chopped
4. 40g parmesan cheese shavings
5. salt to taste
6. freshly ground pepper to taste
For Garnishing
¼ cup toasted pine nuts (optional)
For Garlic Vinaigrette:
1. 2 tbsp. red wine vinegar
2. 2 garlic cloves, minced
3. 1/3 cup olive oil
To roast the peppers, place the peppers in a hot oven turning occasionally, until it is evenly blistered and charred on all sides. Place in a brown paper or plastic and set aside until cool enough to handle. Slide the skin off and scrape out the stem, seeds and ribs. Pat the flesh dry.
Method:
Method:
1. Mix all the ingredients for the vinaigrette properly and let stand for 30 minutes.
2. Cook fussili al dente. Drain the pasta and cool immediately under cold water. Drain well and keep aside.
3. Roast peppers, peel and cut them into thin strips.
4. Mix peppers, pasta, and cheese together. mix vinaigrette thoroughly and toss into the salad. Season with salt and peeper to taste.
5. Cover the salad and let stand for 3 to 4 hours. Serve at room temperature, sprinkled with pine nuts
Allo Gobi Vegetable Ingredients:
This recipe livens up ordinary cauliflower and potatoes into something
quite different. The recipe shown here has spices that are not
necessary (like cloves and cardamom) or at least that\’s not how mom made
it at home, however it adds a nice touch.
Ingredients:
————
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Method:
Method:
——-
Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn off the heat and let them stand in
the water.
Cut the cauliflower into small bite sized pieces (roughly 1″ cubes),
throwing away most of the stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2
minutes. While the cauliflower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of
minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
Navrattan Pullao (Nine – Jeweled Rice)
Ingredients:
Ingredients:
————
1 c Basmathi rice
1 3/4 c Water
1/4 c Oil
1 small Finely sliced onion
6 Cloves
1″ Cinnamon stick
1 t Salt
1/2 t Cumin seed
For Mixing with rice before serving:
A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed
with 1 t water.
B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops
red food coloring mixed in 2 t water.
Ingredients:
————
1 Thinly sliced onion
2 1/4 c Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1″ piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg
Method:
Method:
——-
Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in
2 cups of water for pan cooking. Heat oil and fry the onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat
the rice grains with oil. Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let drop, OR cook
in a pan bringing to full boil then down to a simmer followed by 20
minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one part and B with
another. Leave the last part plain. Keep rice separate and warm in the
oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and
sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically.
Paneer Tikka Masala Ingredients:
Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.
Ingredients:
1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.
For Garnishing:
Some chopped coriander.
Method:
Method:
1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.
Chili Potatoes Ingredients:
This is an Indianised Chinese snack which will surely hit your taste buds.
Ingredients:
1. 125g potatoes, boiled and cut into ½-inch cube
2. 3 tbsp. plain flour
3. ½ tsp. salt
4. some water
5. vegetable oil for deep frying
6. 2 tsp. vegetable oil
7. 4-5 green chilies, chopped in long shreds
8. 2-3 cloves garlic, crushed
9. 1 ½ tsp. soya sauce
10. 1 tbsp. chili sauce
11. 2 tbsp. tomato sauce
12. ½ tsp. sugar
13. ¼ tsp. pepper
14. ¼ tsp. salt
15. 2 tbsp. fresh chopped coriander
For garnishing:
some fresh spring onions shreds
To Serve:
some toothpicks
Method:
Method:
1. Mix plain flour and salt in a bowl and enough water to make a batter of pouring consistency such that it properly coats the potatoes pieces.
2. Heat oil for deep-frying the potatoes pieces. Dip each potatoes piece in the batter making sure that it’s properly coated with the batter and deep-fry till brown and crispy.
3. Heat 2 tsp. oil and add green chilies and garlic and stir. Add soya sauce, chili sauce and tomato sauce and stir again.
4. Add sugar, salt and pepper and potatoes cubes and stir well.
5. Cook for a minute till the sauces coat the potatoes and stir the coriander leaves and shift to serving dish.
6. Garnish with the spring onions shreds.
7. Insert a toothpick in each potato cube and serve hot.
Paneer Sticks Ingredients:
This is a healthy, easy to make and great tasting cocktail snack. You can prepare the sticks in advance and roast them in the oven just before serving. Sprinkle some more masala just before serving to make them more spicy.
Ingredients:
1. 50g paneer
2. 1 small green pepper
3. 1 small yellow pepper
4. 1 small onion
5. 1 small tomato
6. ¼ tsp. red chili powder
7. ¼ tsp. salt
8. ¼ tsp. dried mango powder (amchoor)
9. ¼ tsp. garam masala
10. ¼ tsp. cumin powder
11. a few tooth picks or skewers
12. 2 tsp. olive oil
13. a few drops of lemon
Method:
Method:
1. Cut paneer, green pepper, onion and tomatoes in cubes of ½ inch.
2. Mix all the dry spices (masalas) and keep aside.
3. Take a toothpick. Insert a piece of onion, green pepper, yellow pepper, tomato and paneer. Repeat the vegetables if you are using skewers.
4. Make such toothpicks with all the cubes.
5. Sprinkle olive oil on all the toothpicks.
6. Arrange these toothpicks on a plate and sprinkle the prepared masala liberally.
7. Bake these sticks in a preheated oven for 10 minutes at 200oC (till the spices (masalas) and the vegetables are slightly roasted).
8. Arrange in a serving dish, squeeze in some lemon juice on them and serve hot.
Gulab Jamun Ingredients:
Ingredients:
————
1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
Method:
Method:
——-
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown—almost black.
Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.
Fruit Salad
Ingredients:
- 2 oranges
- 2 apples
- ½ watermelons
- ½ papayas
- ½ musk melon
- 2 sweet limes
- 100gms grapes
- 2 bananas
- 100gms strawberries
- 2 guavas
- 1 pomegranate
- Salt
- Black pepper powder
Method:
- Remove the skin of all the fruits and cut it into small cubes.
- Add salt according to taste and black pepper powder. Mix well.
- Remove this mixture in a big bowl and keep it in the refrigerator for around 20-25 minutes.
- Cool it and relish it.
Mango Icecream Ingredients:
This is a great desert which can be made with very little effort. You
can replace the Mango pulp with any other pureed fruit.
Ingredients:
————
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not
remember the exact numbers so let me describe the sizes. The Mango pulp
can is about 6″ high and 3″ in diameter. I think it is the only size
available in an Indian store. The condensed milk can is about 3″ high
and about 2.5″ in diameter and should be available in your neighbourhood
grocery store.
Method:
Method:
——-
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in
the freezer for about 8 hours.
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About the Author:
D.ARUN KANDHA VADIVEL, FROM COIMBATORE(INDIA). WORKING AS A LECTURER IN RVS COLLEGE OF ARTS & SCIENCE.
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India Oven Las Vegas is a great location for your holiday parties. Your group could visit this award winning restaurant for a party. It is also possible to order menu items for home parties and gatherings. One of the things that make this restaurant special is its dedication to delivering authentic Indian food.
By:
Jitu Patell
Food and Beverage>
Recipesl
Jan 03, 2011
Cornbread is a very tasty quick bread that has been made for hundreds of years. Many people do not realize that the popularity of cornbread rose dramatically during the American Civil War because it was easy and cheap to make. It is actually referred to as the official American Bread by many people. This guideline will provide you with a few tips that will ensure that you end up with great tasting cornbread each and every time you bake it
By:
Aimee Johnsonl
Food and Beverage>
Recipesl
Jan 03, 2011
These biscuits are very easy to make with very little preparation. I have a few basic ingredients in my house at all times, so if the need arises I can quickly mix up a batch and put them onto cook. These come in very handy for school lunches, a sweet treat with a cuppa or to have at home for the family.
By:
Australian Caterersl
Food and Beverage>
Recipesl
Jan 03, 2011
How to make Salt and Pepper Calamari
Salt and Pepper Calamari is a very popular Australian dish. Yummy! Generally eaten as Finger Foods or addition to evening meal, Calamari is best served hot and freshly cooked.
By:
Australian Caterersl
Food and Beverage>
Recipesl
Jan 02, 2011
Carbonara Sauce Recipe: Where, Why, And How
Most of us are at least somewhat familiar with the term Carbonara. Whether we have seen it in a movie or on a menu, it is quite a widely recognized term. But what is it? Have you ever had it? For years I had no idea. If you have ever been curious about this mysterious dish, read on to find out how easy and delicious it can be.
By:
brandonl
Food and Beverage>
Recipesl
Jan 02, 2011
This dish definitely requires some technique but don’t let that scare you away. With some care and practice it will become easy to nail this recipe and impress friends and family time after time. Usually reserved for special occasions, there is no reason that you can’t make this meal on a random Wednesday night.
By:
brandonl
Food and Beverage>
Recipesl
Jan 02, 2011
A Quick, Easy, And Tasty Burger Recipe
There are a million ways to make a burger. Some are obviously better than others. Today I want to share with you a burger recipe that I think really nails it. Enjoy!
By:
brandonl
Food and Beverage>
Recipesl
Jan 02, 2011
Cucumber not only vegetable, it contains so many useful things…
By:
ARUN KANDHA VADIVELl
Food and Beveragel
Dec 17, 2009
lViews: 2,949
lComments: 1
SOME RECIPES FOR YOUR TASTY BUDS
This recipes for your tasty buds and this time we ll see how to prepare a simple vegetarian dishes
By:
ARUN KANDHA VADIVELl
Food and Beverage>
Recipesl
Nov 13, 2009
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D.ARUN KANDHA VADIVEL, FROM COIMBATORE(INDIA). WORKING AS A LECTURER IN RVS COLLEGE OF ARTS & SCIENCE.
BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
CARROT CAKE
Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 – 375 degrees F for 30 – 45 minutes or when toothpick comes out clean.
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thoroughly. Then make into patties and brown until done.
DIABETIC BEEF PASTIES
Crust:
3/4 tsp. Salt
1/4 c. plus 2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
Filling:
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 – 15 minutes or until the dough has become golden brown.
BAR-B-Q MEATBALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low
Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet ‘N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.
See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family’s enthusiasm. Best of health and happy cooking!
If you’re looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.
Portuguese Vegetarian Omelet
25g green beans, chopped 25g fresh coriander, chopped 1 tbs olive oil 1 tbs fresh dill, chopped 1 large onion, diced 4 small new potatoes 4 large eggs 1/2 sweet red pepper, chopped 1 clove garlic, minced
Peel the potatoes and slice into 1/2 cm thick slices. Boil them for about 5 minutes, then drain. In a small mixing bowl, beat the eggs while adding coriander and dill.
Saute onion and garlic in olive oil, then add beans and pepper to the pan. Cook for another couple of minutes then pour in the beaten eggs. Continue to cook over low heat until the eggs are cooked and firm.
To brown the top of your omelet, place under your oven’s grill for 1 or 2 minutes. Serve your omelet hot along with a salad, or have it cold. You could even use it to make a sandwich on freshly-baked bread.
The garlic in this recipe can help reduce cholesterol, lower blood pressure and help fight infections. You’ll get a good dose of vitamin B12 from the eggs, which is vital for a healthy red blood cell supply.
Makes 4 servings. Preparation time is 20 minutes.
Sweet and Sour Quorn
100g Quorn brand stir-fry chicken pieces 2 small potatoes, peeled and chopped 1 fresh mango, cubed 50g peas, boiled 50g sweet corn kernels, boiled 1 red pepper, diced 2 tsp turmeric 2 tomatoes, diced 3 cloves of garlic, minced 1/2 onion, chopped 1 bay leaf 2 tbs olive oil 2 tbs white port 1 tsp rice vinegar 1 tsp soy sauce 1 tsp mustard seeds 1 tsp caraway seeds
In a deep frying pan, stir together Quorn pieces, olive oil, vinegar, soy sauce, mustard and caraway seeds, bay leaf, port and turmeric. Cook on high heat for about 3 minutes. Add red pepper, tomatoes, onion and garlic. Reduce heat to low, and stir frequently.
Add 500ml of water to the pan. Add the potatoes and mango. Keep cooking until the potatoes begin to get soft. When the sauce starts to get thick, add the peas and corn. Cook another 2 minutes then serve hot over a bed of fresh cooked rice.
Makes 2 servings. Preparation time is 20 minutes.
Isabel Robson is the editor of Fish-and-Vegetarian-Recipes.com, the resource for healthy vegetarian, vegan and pescatorian recipes. Find more vegetarian dinner recipes at her site.
Refried Bean Dip
Ingredients:
6 (8-oz) cans refried beans
3 cups shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
8-oz taco sauce
3/4 cup scallions or green onions (chopped)
2 (12-oz) packages blue tortilla chips
Directions:
Mix together the refried beans, taco sauce, salt, and pepper in a bowl. Pour 1/3 of the bean mixture into the slow cooker, then top with a cup of cheese. Repeat this layering twice more, finishing with cheese. Add scallions on top, then cover. Set to a low heat setting and cook for about four hours. Serve with tortilla chips.
Spinach Dip
Ingredients:
1 (8-oz) package cream cheese (cubed)
2 tbsp grated Parmesan cheese
2 tbsp of finely chopped onion
1/2 tsp thyme
5-oz frozen chopped spinach (thawed and drained)
1/4 cup of whipping cream
2 tbsp diced pimento
1 tsp Worcestershire sauce
1/4 tsp garlic salt
Directions:
Mix together the cream cheese and whipping cream. Grease a 16-oz mini crock pot (aka: “Little Dipper”) and pour the cream cheese mixture into it. Cover and heat for about an hour. Add in the Parmesan cheese, onion, thyme, spinach, pimento, Worcestershire sauce, and garlic salt. Mix well, cover, and heat for an additional half hour. Serve with veggies, sourdough bread, crackers, or chips.
Chili Dip
Ingredients:
1 jar (16oz) mild picante sauce
2 cans of refried beans
8-oz sour cream
1/2 tsp chili powder
1 lb ground beef
1 onion (chopped)
8-oz cheddar cheese (shredded)
Jalapenos or mild chilies to taste (chopped)
Salt and pepper to taste
Directions:
Brown the beef in a skillet. Drain the excess grease and return to heat. Add the onion until soft. Add the beef, picante sauce, refried beans, sour cream, chili powder, cheddar cheese, jalapenos, salt, and pepper to the slow cooker. Cook on a low heat for at least an hour (the longer you cook this, the better it gets). Serve with tortilla chips or veggies.
Bacon and Cheese Nacho Dip
Ingredients:
16 slices cooked bacon (chopped)
16-oz cream cheese (cubed and brought to room temperature)
4 cups shredded cheddar cheese
1 cup half-and-half
2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp dry mustard
1/2 tsp salt
Hot sauce to taste
Directions:
Add the cream cheese, cheddar cheese, half and half, Worcestershire sauce, onion, mustard, salt, and hot sauce into the slow cooker. Cover with the lid and turn the heat setting to low. Cook for an hour or two, stirring occasionally while it cooks. When the mixture is heated all the way through, add the bacon and keep to a low heat setting while serving. Serve with tortilla chips and desired toppings, such as diced tomatoes, guacamole, etc.
Artichoke Dip
Ingredients:
1 6-oz jar marinated artichoke hearts
2 tbsp green chilies (diced)
1/4 cup mayonnaise
1 cup cheddar cheese (shredded)
Directions:
Drain the artichokes, but reserve the juice. Chop the artichokes, then add them to the slow cooker along with the chilies, mayonnaise, and cheese. Cover the cooker and heat on a low setting until the cheese is well melted. Stir well, then add a tablespoon of the reserved artichoke juice. Serve with bread or crackers.
If you’re looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.
12 pieces.
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.
HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes.
Yields 36 bite-size.
I don’t get that much time out of the kitchen, but when I do I like to share some of my favorite recipes. You will love the collection of superb BBQ recipes that Barbecue Party has to offer, and if you should visit, you may also like to read their handy Weber BBQ guide.