There seems to be a conspiracy on the web, because every single Chicken Tikka Masala recipe I've tried so far tastes nothing like the typical CTM you get at practically any Indian/Bangalore restaurant. You get this sour tomato'y blobby gravy with far too heavy spices. It's like every restaurant chef knows the recipe, and they conspired to post WRONG recipes on the internet to keep people from making CTM themselves.
So the question, like the others that have gone before me, is how the devil do you make Chicken Tikka Masala that tastes like the one you get at ANY restaurant. I've tried so many recipes and they all taste the same, and really really wrong. I'm not even eating these experiments anymore, they're going straight from the stove to the trash.
What's the trick? What is it that every restaurant knows, that nobody on the internet knows?Chicken tikka masala recipe?
This recipe sounds pretty authentic. The author obtained it from www.bawarchi.com. I checked that website, and there are five recipes there that you may want to look at if this one doesn't look right.
Chicken Tikka Masala
1 lb chicken breasts
3 ounces tikka paste
1/2 cup plain yogurt
4 teaspoons vegetable oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large onion, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon salt
1 large tomato, cut into eight sections
1 cup heavy cream
15-20 cashews, ground
Cut chicken into 1'; cubes.
Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.
Rotate the pan at least once to ensure even cooking.
Remove from the oven and put aside while making the curry.
Keep the remaining marinade, as you will need it later.
At medium temperature, heat the oil.
When hot, add the onion.
Fry for 3-5 min.,then add the ginger and garlic pastes.
Stir for 2 min.
Add the turmeric, followed by the remaining spices.
Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.
Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly.
Add the salt and fry until the tomato pieces are just beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.Chicken tikka masala recipe?
Ingredients
4 chicken breasts, skinned, boned and cubed
2.5cm/1in piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
sea salt and freshly ground black pepper
2 tbsp fresh coriander
1 lime, juice only
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp ground turmeric
300ml/10陆fl oz) double cream
陆 lemon
fresh coriander, to garnish
To serve
basmati rice
naan bread
Method
1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
2. Set aside and allow the flavours to develop.
3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.
4. Cook for 8-10 minutes until the chicken is browned on all sides.
5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.
6. Add the turmeric and cook for one minute.
7. Stir in the cream and cook gently for a couple of minutes.
8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
9. Check for seasoning, and add lemon juice to taste.
10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.
Monday, August 23, 2010
Low Fat Chicken Fettechine recipe? Itailian style?
Has anyone got a nice chicken fettechine recipe??Low Fat Chicken Fettechine recipe? Itailian style?
CHICKEN ALFREDO (LOW FAT)
4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
1 (8 oz.) can sliced mushrooms (or bits and pieces) drained
1 c. evaporated skim milk
1/4 liquid Butter Buds
1/4 c. flour
4 tsp. chicken broth
1/4 c. Parmesan cheese
1/4 tsp. minced garlic (in a jar)
1/4 tsp. ground black pepper
1/4 tsp. Lite salt (optional)
10 to 12 oz. cooked fettuccine
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta.
Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.
Serves 6.
________________Low Fat Chicken Fettechine recipe? Itailian style?
Hey you hows things????? I have a great recipe I always use! Hope youre well. Im no longer on email....but can be emailed on this account??
Ingredients
2 pounds skinless, boneless chicken breasts
1 teaspoon Cajun seasoning
Cooking spray
2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 teaspoon salt
1 (8-ounce) package presliced cremini mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
Preparation
Preheat oven to 350掳.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saut茅 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350掳 for 20 minutes; uncover and bake an additional 5 minutes.
Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 469(17% from fat); FAT 8.8g (sat 4.7g,mono 2.2g,poly 0.6g); IRON 3.5mg; CHOLESTEROL 85mg; CALCIUM 233mg; CARBOHYDRATE 54.2g; SODIUM 632mg; PROTEIN 41.6g; FIBER 4g
Pre-cook your fettucini and set aside.
Chicken breast-seared and cut into juilienne
1 Tablespoon olive oil
1 large clove garlic, crushed or minced
1 cup light or heavy cream (if not on diet heavy cream is better)
1 cup grated or shredded low fat parmesan
Heat oil in saute pan and add garlic, saute until garlic just starts to brown. Add light cream and heat to a simmer. Add parmesan cheese and stir until incorporated. Toss in chicken and pasta and mix until all is coated. Salt and pepper to taste. Plate and serve
Alfredo is a very simple sauce, it does not have butter or onions or vegetables in it.
-----
Just substitute low fat varieties whenever possible:
CHICKEN FETTUCCINE ALFREDO
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheesenight cream
CHICKEN ALFREDO (LOW FAT)
4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
1 (8 oz.) can sliced mushrooms (or bits and pieces) drained
1 c. evaporated skim milk
1/4 liquid Butter Buds
1/4 c. flour
4 tsp. chicken broth
1/4 c. Parmesan cheese
1/4 tsp. minced garlic (in a jar)
1/4 tsp. ground black pepper
1/4 tsp. Lite salt (optional)
10 to 12 oz. cooked fettuccine
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta.
Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.
Serves 6.
________________Low Fat Chicken Fettechine recipe? Itailian style?
Hey you hows things????? I have a great recipe I always use! Hope youre well. Im no longer on email....but can be emailed on this account??
Ingredients
2 pounds skinless, boneless chicken breasts
1 teaspoon Cajun seasoning
Cooking spray
2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 teaspoon salt
1 (8-ounce) package presliced cremini mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
Preparation
Preheat oven to 350掳.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saut茅 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350掳 for 20 minutes; uncover and bake an additional 5 minutes.
Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 469(17% from fat); FAT 8.8g (sat 4.7g,mono 2.2g,poly 0.6g); IRON 3.5mg; CHOLESTEROL 85mg; CALCIUM 233mg; CARBOHYDRATE 54.2g; SODIUM 632mg; PROTEIN 41.6g; FIBER 4g
Pre-cook your fettucini and set aside.
Chicken breast-seared and cut into juilienne
1 Tablespoon olive oil
1 large clove garlic, crushed or minced
1 cup light or heavy cream (if not on diet heavy cream is better)
1 cup grated or shredded low fat parmesan
Heat oil in saute pan and add garlic, saute until garlic just starts to brown. Add light cream and heat to a simmer. Add parmesan cheese and stir until incorporated. Toss in chicken and pasta and mix until all is coated. Salt and pepper to taste. Plate and serve
Alfredo is a very simple sauce, it does not have butter or onions or vegetables in it.
-----
Just substitute low fat varieties whenever possible:
CHICKEN FETTUCCINE ALFREDO
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese
Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
Buffalo Chicken Dip
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces Monterey Jack cheese or Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.
Serve hot or warm with Doritos ';Scoops'; (you need a sturdy chip for this!) or celery sticks.Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
I THINK that you just need ranch
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces Monterey Jack cheese or Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.
Serve hot or warm with Doritos ';Scoops'; (you need a sturdy chip for this!) or celery sticks.Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
I THINK that you just need ranch
I'm looking for a recipe for Stuffed Chicken?
My mom's birthday is coming up in a couple of weeks so I';m planning on cooking for her. I've decided that I'm going to make stuffed chicken. Does anyone have a recipe for stuffed chicken? The recipe cannot have cheese in it because both my mom and I can't eat cheese.
What kind of sides would go good with stuffed chicken?I'm looking for a recipe for Stuffed Chicken?
ff Memooleh Betapoozim (Chicken Stuffed with Oranges)
Recipe By : Cooking the Israeli
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses- Poultry High Holidays
Shabbat Sukkot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken (2- 1/2 to 3 lb)
1 lemon
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 oranges
1 cup water
2 onions -- peeled
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is delicious with rice or pasta.
00000000000000000000000000000000000000鈥?
Stuffed Chicken with Nutty Cinnamon Rice
Recipe By : Recipes from Indochina
Serving Size : 4 Preparation Time :0:00
Categories : Chicken %26amp; Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp oil
2 cloves garlic -- crushed
1 onion -- finely chopped
1 tsp fennel seed
1/2 tsp chili pepper -- crushed
1/2 tsp ground cinnamon
8 ozs ground pork
2 tbl peanuts, oil-roasted -- finely chopped
2 tbl long-grain rice -- uncooked
3/4 c coconut cream
1 tbl fresh mint -- chopped
2 chickens
1 2/3 cu coconut cream
2 c water
2 tsps fish sauce
1 tsp curry powder
2 red chiles -- chopped
peanuts -- chopped (extra)
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry
until the pork has changed colour. Stir in the peanuts and rice, stir until
combined. Add the coconut cream, bring to the boil, cover, reduce heat to low,
cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens,
forcing any remaining stuffing under the skin around the necks. Sew the
cavity openings or secure with toothpicks. Secure the legs with kitchen
string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder
in saucepan large enough to just fit both chickens, Bring to the boil,
add chickens, simmer covered for about 45 minutes or until the chickens
are cooked through. Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.Return the pan to the
heat, simmer the pan juices uncovered over medium heat for about 15
minutes or until thickened slightly and reduced to about 1 1/2 cups
liquid- the mixture will form a light sauce. Using sharp kitchen
scissors and a sharp knife, cut down the centers of the chickens.Serve
with the sauce, sprinkle with the sliced chillies and extra chopped
peanuts if preferred.
Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g
Carbohydrate; 475mg Cholesterol; 838mg Sodium
NOTES : This is a Laotian recipe, which is quite filling. Serve with a soup and a salad to complete the meal.
00000000000000000000000000000000000000鈥?
Fruit Salad Rice Dessert
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can fruit cocktail 1 Lb. 1 oz size
1 Cup Minute rice
2 Tablespoons sugar
1/2 Cup slivered almonds
1 Cup Cool Whip
Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup.
Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils.2 1/2 to 3 minutes. Stir in rice and sugar.Cover. Let stand10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.
000000000000000000000000000000000
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.
000000000000000000000000000000000I'm looking for a recipe for Stuffed Chicken?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
What kind of sides would go good with stuffed chicken?I'm looking for a recipe for Stuffed Chicken?
ff Memooleh Betapoozim (Chicken Stuffed with Oranges)
Recipe By : Cooking the Israeli
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses- Poultry High Holidays
Shabbat Sukkot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken (2- 1/2 to 3 lb)
1 lemon
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 oranges
1 cup water
2 onions -- peeled
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is delicious with rice or pasta.
00000000000000000000000000000000000000鈥?
Stuffed Chicken with Nutty Cinnamon Rice
Recipe By : Recipes from Indochina
Serving Size : 4 Preparation Time :0:00
Categories : Chicken %26amp; Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp oil
2 cloves garlic -- crushed
1 onion -- finely chopped
1 tsp fennel seed
1/2 tsp chili pepper -- crushed
1/2 tsp ground cinnamon
8 ozs ground pork
2 tbl peanuts, oil-roasted -- finely chopped
2 tbl long-grain rice -- uncooked
3/4 c coconut cream
1 tbl fresh mint -- chopped
2 chickens
1 2/3 cu coconut cream
2 c water
2 tsps fish sauce
1 tsp curry powder
2 red chiles -- chopped
peanuts -- chopped (extra)
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry
until the pork has changed colour. Stir in the peanuts and rice, stir until
combined. Add the coconut cream, bring to the boil, cover, reduce heat to low,
cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens,
forcing any remaining stuffing under the skin around the necks. Sew the
cavity openings or secure with toothpicks. Secure the legs with kitchen
string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder
in saucepan large enough to just fit both chickens, Bring to the boil,
add chickens, simmer covered for about 45 minutes or until the chickens
are cooked through. Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.Return the pan to the
heat, simmer the pan juices uncovered over medium heat for about 15
minutes or until thickened slightly and reduced to about 1 1/2 cups
liquid- the mixture will form a light sauce. Using sharp kitchen
scissors and a sharp knife, cut down the centers of the chickens.Serve
with the sauce, sprinkle with the sliced chillies and extra chopped
peanuts if preferred.
Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g
Carbohydrate; 475mg Cholesterol; 838mg Sodium
NOTES : This is a Laotian recipe, which is quite filling. Serve with a soup and a salad to complete the meal.
00000000000000000000000000000000000000鈥?
Fruit Salad Rice Dessert
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can fruit cocktail 1 Lb. 1 oz size
1 Cup Minute rice
2 Tablespoons sugar
1/2 Cup slivered almonds
1 Cup Cool Whip
Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup.
Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils.2 1/2 to 3 minutes. Stir in rice and sugar.Cover. Let stand10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.
000000000000000000000000000000000
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.
000000000000000000000000000000000I'm looking for a recipe for Stuffed Chicken?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Olive garden chicken alfredo recipe?
i would like the recipe and to kno what heavy cream isOlive garden chicken alfredo recipe?
this site won't let you cut %26amp; paste, but here's the link for the recipe:
http://www.topsecretrecipes.com/recipede鈥?/a>Olive garden chicken alfredo recipe?
What is wrong with that morbidly disturbed person. I too would like the receipe.
I don't have the recipe (but it sounds good)!
Heavy cream is whipping cream ... so many things are called different names anymore. Anything with more cream in it than half and half (light cream) is heavy cream. And there is NO SUCH THING as fat-free half and half or fat-free heavy cream.
Good luck with finding the recipe.
this site won't let you cut %26amp; paste, but here's the link for the recipe:
http://www.topsecretrecipes.com/recipede鈥?/a>Olive garden chicken alfredo recipe?
What is wrong with that morbidly disturbed person. I too would like the receipe.
I don't have the recipe (but it sounds good)!
Heavy cream is whipping cream ... so many things are called different names anymore. Anything with more cream in it than half and half (light cream) is heavy cream. And there is NO SUCH THING as fat-free half and half or fat-free heavy cream.
Good luck with finding the recipe.
Chicken Cactus Chili Recipe?
Does any one have a Recipe for Chicken Cactuc Chili or Chicken Nopal Chili (nopal is another word for cactus in mexico) please someone help!Chicken Cactus Chili Recipe?
CHICKEN-CACTUS CHILI
Ingredients:
陆 onion, diced
陆 cup sliced or diced nopales cactus
1.5 pounds chicken, diced
1 tablespoon chili powder
1 can diced tomatoes
1 can chili beans
1 (small) can tomato sauce
In a pan, saut茅 the onions until they鈥檙e soft. Add the cactus and chicken and continue saut茅ing until the chicken is fully cooked. While the chicken is cooking, you may want to add black pepper, red pepper, or any other seasonings that you feel are appropriate.
Once the chicken is ready, dump in the tomatoes (don鈥檛 drain their juices), tomato sauce, and chili beans. Add the chili powder and stir it all together. Put a cover on it; let it simmer for 20 minutes and you鈥檒l be ready to treat yourself to a unique and delicious chili.Chicken Cactus Chili Recipe?
You can try making it w/ garbanzo beans:
Hot Cactus and Garbanzo Chili
Ingredients (use vegan versions):
2 cups (475 mL) garbanzos (chick peas), cooked,
1 medium onion, chopped
1 jalapeno, sliced thin, with seeds
1 cup (235 mL) corn, frozen,
1 can 14 oz, (400 mL) diced tomatoes, undrained
1 cup (235 mL), nopalitos (jarred prickly pear cactus), rinsed and drained
1/2 tablespoon minced garlic
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Directions:
In large saucepan, fry onion, garlic, and jalapeno in 2 tablespoons canola oil till onion is soft.
Add all other Ingredients, and heat to a boil.
Reduce heat, cover and simmer for 1/2 hour. Remove cover and simmer till thickened (about another 1/2 hour).
Serve with warmed tortillas.
Serves: 2
Preparation time: 1 hour
(L)
MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 - 14 oz. can chopped tomatoes
1 - 14 oz. can red kidney beans
1 - can chopped mushrooms
1 - small can tomatoe paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Can also be cooked in a slow cooker.
try this link:
http://www.associatedcontent.com/article鈥?/a>
Jake...don't use tomato product or chile powder mixes...they'll darken the batch...also, no beef stock or red wine...adapt one of the suggested chile recipes and you'll figure it out...cheers!
CHICKEN-CACTUS CHILI
Ingredients:
陆 onion, diced
陆 cup sliced or diced nopales cactus
1.5 pounds chicken, diced
1 tablespoon chili powder
1 can diced tomatoes
1 can chili beans
1 (small) can tomato sauce
In a pan, saut茅 the onions until they鈥檙e soft. Add the cactus and chicken and continue saut茅ing until the chicken is fully cooked. While the chicken is cooking, you may want to add black pepper, red pepper, or any other seasonings that you feel are appropriate.
Once the chicken is ready, dump in the tomatoes (don鈥檛 drain their juices), tomato sauce, and chili beans. Add the chili powder and stir it all together. Put a cover on it; let it simmer for 20 minutes and you鈥檒l be ready to treat yourself to a unique and delicious chili.Chicken Cactus Chili Recipe?
You can try making it w/ garbanzo beans:
Hot Cactus and Garbanzo Chili
Ingredients (use vegan versions):
2 cups (475 mL) garbanzos (chick peas), cooked,
1 medium onion, chopped
1 jalapeno, sliced thin, with seeds
1 cup (235 mL) corn, frozen,
1 can 14 oz, (400 mL) diced tomatoes, undrained
1 cup (235 mL), nopalitos (jarred prickly pear cactus), rinsed and drained
1/2 tablespoon minced garlic
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Directions:
In large saucepan, fry onion, garlic, and jalapeno in 2 tablespoons canola oil till onion is soft.
Add all other Ingredients, and heat to a boil.
Reduce heat, cover and simmer for 1/2 hour. Remove cover and simmer till thickened (about another 1/2 hour).
Serve with warmed tortillas.
Serves: 2
Preparation time: 1 hour
(L)
MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 - 14 oz. can chopped tomatoes
1 - 14 oz. can red kidney beans
1 - can chopped mushrooms
1 - small can tomatoe paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Can also be cooked in a slow cooker.
try this link:
http://www.associatedcontent.com/article鈥?/a>
Jake...don't use tomato product or chile powder mixes...they'll darken the batch...also, no beef stock or red wine...adapt one of the suggested chile recipes and you'll figure it out...cheers!
I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
This is a asian, I think Chinese rice dish. If anyone knows, please send me the recipe. Thanks.I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
Combination Fried Rice Recipe
Ingredients:
1/2 cup chicken, cooked and diced
1/2 cup beef strips, cooked and diced
1/2 cup pork strips, cooked and diced
1/2 cup cocktail shrimp
1 tablespoon soy sauce
1 cup uncooked slow cook rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion, chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1/2 cup lettuce, finely shredded
Directions:
Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.
Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.
Chinese Fried Rice Delux Recipe
Ingredients:
6 tablespoons cooking oil
2 eggs
1 teaspoon salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, deveined and diced
4 cups cold, cooked rice (preferably long-grain white rice)
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced Chinese roast pork or left-over roast beef or veal
2 tablespoons soy sauce
Directions:
The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt.
Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated.
Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.
http://www.cdkitchen.com/recipes/recs/47鈥?/a>
(*-*)I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
soon as you recieve and answer please forward it to me as well. i also want to have the recipe for,a fried rice recipe with shrimp,pork,chicken and vedetables.
1/2 c. boiled chicken, flaked
1/2 c. boiled shrimp, sliced in long strips
1/2 c. boiled pork, sliced in long strips
1/2 c. boiled ham, sliced in long strips
1/2 c. string beans, sliced thin
1 c. shredded cabbage
1/2 c. carrots, sliced thin
1 1/2 tbsp. soy sauce
4 segments of garlic
1 onion, sliced
1 c. chicken broth
2 hard boiled eggs, sliced
2 Chinese sausages, fried %26amp; sliced thin
2 bundles rice sticks
Lemon juice to taste (opt.)
Salt %26amp; pepper to taste
Put 3 tablespoons of oil in large pan. Fry separately the garlic and onion. Add chicken, shrimp, pork, ham; set aside a portion of each. To the rest add soy sauce, chicken broth and simmer for 6 minutes. Add vegetables; mix well and simmer until almost dry. Wash rice sticks and add to mixture. Arrange on a platter garnish with previously set aside fried garlic, onion, pork, shrimp and ham. Slice hard boiled eggs and Chinese sausages on top.
search for yang chow fried rice.
often called ';Young Chow , House Fried,'; or commonly the name of the restaurant. Basically a kitchen sink combo, very good recipes above.
this is easy. fry some minced garlic and add 2 eggs and fry well. add minced chicken, pork shrimp and vegetables. sirfry till meat is cooked. add some cooked rice, add light soya sauce and salt and pepper for seasoning. fry really well till the fragrance reaches you. at least 15 mins of frying. then top up with fried shallots and spring onions and serve.
bon apetite
Combination Fried Rice Recipe
Ingredients:
1/2 cup chicken, cooked and diced
1/2 cup beef strips, cooked and diced
1/2 cup pork strips, cooked and diced
1/2 cup cocktail shrimp
1 tablespoon soy sauce
1 cup uncooked slow cook rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion, chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1/2 cup lettuce, finely shredded
Directions:
Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.
Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.
Chinese Fried Rice Delux Recipe
Ingredients:
6 tablespoons cooking oil
2 eggs
1 teaspoon salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, deveined and diced
4 cups cold, cooked rice (preferably long-grain white rice)
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced Chinese roast pork or left-over roast beef or veal
2 tablespoons soy sauce
Directions:
The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt.
Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated.
Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.
http://www.cdkitchen.com/recipes/recs/47鈥?/a>
(*-*)I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
soon as you recieve and answer please forward it to me as well. i also want to have the recipe for,a fried rice recipe with shrimp,pork,chicken and vedetables.
1/2 c. boiled chicken, flaked
1/2 c. boiled shrimp, sliced in long strips
1/2 c. boiled pork, sliced in long strips
1/2 c. boiled ham, sliced in long strips
1/2 c. string beans, sliced thin
1 c. shredded cabbage
1/2 c. carrots, sliced thin
1 1/2 tbsp. soy sauce
4 segments of garlic
1 onion, sliced
1 c. chicken broth
2 hard boiled eggs, sliced
2 Chinese sausages, fried %26amp; sliced thin
2 bundles rice sticks
Lemon juice to taste (opt.)
Salt %26amp; pepper to taste
Put 3 tablespoons of oil in large pan. Fry separately the garlic and onion. Add chicken, shrimp, pork, ham; set aside a portion of each. To the rest add soy sauce, chicken broth and simmer for 6 minutes. Add vegetables; mix well and simmer until almost dry. Wash rice sticks and add to mixture. Arrange on a platter garnish with previously set aside fried garlic, onion, pork, shrimp and ham. Slice hard boiled eggs and Chinese sausages on top.
search for yang chow fried rice.
often called ';Young Chow , House Fried,'; or commonly the name of the restaurant. Basically a kitchen sink combo, very good recipes above.
this is easy. fry some minced garlic and add 2 eggs and fry well. add minced chicken, pork shrimp and vegetables. sirfry till meat is cooked. add some cooked rice, add light soya sauce and salt and pepper for seasoning. fry really well till the fragrance reaches you. at least 15 mins of frying. then top up with fried shallots and spring onions and serve.
bon apetite
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