Delicious recipes

Pound Cake with Lemon Cream

2011-05-16T10:53:00.000-07:00

Pound Cake with Lemon Cream

Ingredients

4 slices prepared pound cake
1 cup light whipped topping
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Mint sprigs, optional

Directions

Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

Creepy Cookie Cake

2011-05-16T10:51:00.001-07:00

Creepy Cookie Cake

Ingredients

1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1 (8-ounce) container whipped topping (recommended: Cool Whip)
1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo)
1 (9-inch) chocolate pie crust

Directions

Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy. Add sour cream and vanilla, beat until well combined. Stir in cool whip and crushed cookies. Spoon mixture into pie crust using a rubber spatula to spread evenly. Refrigerate for 4 to 5 hours before serving.

To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard.

To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape.

Using royal icing in a piping bag, pipe spooky decorations and words on the tombstone cookies.

Cookies and Cream Cake

2011-05-16T10:49:00.001-07:00

Cookies and Cream Cake

Ingredients

Cooking spray
2 cups all-purpose flour, plus more for pans
3/4 cup unsweetened cocoa
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, plus 1 egg yolk
1 cup unsalted butter, melted
1 cup buttermilk
1 1/2 cups finely crumbled chocolate sandwich cookies
Cookies and Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F.

Spray 2 (9-inch) cake pans with cooking spray and dust with flour.

In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.

Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream CheeseIcing and serve.

Cookies and Cream Cheese Icing:

1 stick butter, softened
2 (8-ounce) packages cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1 1/2 cups finely crumbled chocolate sandwich cookies

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the chocolate cookie cake when the cake has cooled.

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

2011-05-16T10:40:00.001-07:00

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary, leaves stripped and chopped
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 cloves garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup dry red wine

Directions

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Savory Grilled Chicken Sauce

2011-05-16T10:37:00.000-07:00

Savory Grilled Chicken Sauce

Ingredients

1/2 cup distilled vinegar
1/2 cup lemon juice
1/2 cup corn oil
1 tablespoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons dry mustard
Sprinkle cayenne pepper

Directions

Preheat grill.

In a bowl, mix all ingredients together. Pour mixed ingredients into a small saucepan. Over medium heat, bring sauce to a boil, stirring frequently. Remove saucepan from heat. While the chicken is grilling, use a pastry brush to apply sauce onto each piece of chicken.

Pat's Beer Can Grilled Chicken

2011-05-16T10:35:00.000-07:00

Pat's Beer Can Grilled Chicken

Ingredients

Beer Can Chicken Rub:

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:

4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Warm Potato-Tomato Salad

2011-05-16T10:32:00.001-07:00

Warm Potato-Tomato Salad

Ingredients

1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves
2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice

For the vinaigrette:

In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.

Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.

Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

Pesto Potato Salad

2011-05-16T10:30:00.000-07:00

Pesto Potato Salad

Ingredients

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper

Directions

Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto:

1/4 cup pine nuts

1 clove garlic

3 cups fresh basil leaves, loosely packed

1/4 cup grated Parmesan

1 tablespoon lemon juice

1/4 cup olive oil

Salt and pepper

Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

Spring Garden Potato Salad

2011-05-16T10:28:00.000-07:00

Spring Garden Potato Salad

Ingredients

Dressing:

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper

Salad:

8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 18-inch-thick rounds
5 medium carrots, peeled and sliced into 18-inch-thick rounds
1 bunch radishes, sliced into 18-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 18-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

Directions

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.

For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)

About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

Garden Potato Salad

2011-05-16T10:25:00.001-07:00

Garden Potato Salad

Ingredients

1 lemon
5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
2 or 3 sprigs fresh thyme
1 bay leaf
3 cloves garlic, smashed
2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
Kosher salt
4 medium carrots, cut into 1/4-inch-thick rounds
3/4 cup fat-free plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
3 scallions, minced, whites and greens separated
Freshly ground pepper
2 stalks celery, cut into 1/4-inch-thick slices
1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Directions

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

cranberry sorbet recipes

2010-11-07T07:54:00.000-08:00

cranberry sorbet recipes

Recipe Ingredients

4 cups (16 oz) fresh or frozen cranberries
21⁄4 cups sugar
2-in. piece fresh ginger, thinly sliced
1⁄2 cup orange juice
1 Tbsp grated lime zest
2 Tbsp fresh lime juice
Garnish: sugared fresh cranberries (see Note) and mint
Serve with: purchased cookies, if desired

Recipe Preparation

1. In a medium saucepan, bring cranberries, sugar, 21⁄2 cups water and the sliced ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.2. Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- or 9-in. metal pan; cover and freeze at least 12 hours, or until solid.3. To serve: Garnish scoops of sorbet with sugared cranberries and mint.Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead. Scoop balls of sorbet up to 1 week ahead; freeze in an airtight container with wax paper between layers.

Chocolate Chip Cookies recipes

2010-11-07T07:51:00.000-08:00

Chocolate Chip Cookies recipes

Ingredients -

2/3 cup Shortening
2/3 cup Butter or Margarine, softened
1 cup Sugar
1 cup packed Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
3 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups (12 ounces) Semisweet Chocolate Chips
1 cup chopped Pecans

Preparation:

1. Cream shortening with butter and sugar in mixing bowl.

2. Stir in eggs and vanilla.

3. Combine all-purpose flour, baking soda, and salt in small bowl.

4. Add flour mixture to egg mixture. Mix well.

5. Fold in semisweet chocolate chips and chopped pecans.

6. Chill 1 hour.

7. Drop with 1/4 cup measuring cup (2 inches apart) onto greased baking sheets.

8. Preheat oven to 375 F. Bake 13 to 15 minutes until golden brown.

9. Cool 5 minutes before removing to a wire rack.

Berries With Tequila Cream

2010-11-07T07:49:00.000-08:00

Berries With Tequila Cream

Ingredients

8 egg yolks
1/2 cup sugar
1/2 cup tequila or mezcal*
1 cup heavy cream
8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
Garnish: fresh mint sprigs

Preparation

1. Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.

2. Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)

3. Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).

4. Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.

5. Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.

*1/2 cup orange juice may be substituted.

Strawberry Desserts recipes

2010-11-07T07:46:00.000-08:00

Strawberry Desserts recipes

Ingredients

Sugar Biscuits
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves

Preparation

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.

Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Buffalo Chicken Pizza Recipe

2010-11-07T07:34:00.000-08:00

Buffalo Chicken Pizza Recipe

Recipe Ingredients

4 pocketless pita breads
Garlic-flavored cooking spray
2 each , skin removed, meat shredded
2 Tbsp plus 8 tsp Frank’s Red Hot sauce
4 reserved quarters cooked yellow bell pepper, thinly sliced
1 cup shredded part-skim mozzarella cheese
1/4 cup each crumbled blue cheese and chopped celery
Garnish: celery leaves

Recipe Preparation

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.

2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.

3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

pizza Moo Shu Pork recipe

2010-11-07T07:32:00.000-08:00

pizza Moo Shu Pork recipe

Recipe Ingredients

Eight 7- to 8-in. flour tortillas
2 tsp oil
1 pork tenderloin (about 12 oz), trimmed of excess fat, cut crosswise in thin slices,
then each slice cut in half
1 Tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushrooms, sliced
4 cups coleslaw mix
1/2 a drained 14-oz can baby corn, ears cut in half lengthwise (see Note)
1/3 cup seasoned rice-wine vinegar
1/4 cup hoisin sauce
Garnish: sliced radishes and scallions

Recipe Preparation

1. Heat oven to 425°F. Place tortillas in a single layer on 2 large baking sheets.2. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir-fry 1 to 11/2 minutes, or until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.3. Bake tortillas 4 to 5 minutes until tinged with brown.4. Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add coleslaw mix, corn and vinegar; stir-fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture; remove skillet from heat.5. Remove tortillas to a wire rack (they’ll get crisp). Spread with hoisin sauce and top with pork mixture. Sprinkle with radishes and scallions. Serve immediately.Note: Baby corn, seasoned rice-wine vinegar and hoisin sauce can be found in the Asian food section of your market.

Mexican Pizza Recipe

2010-11-07T07:29:00.000-08:00

Mexican Pizza Recipe

Recipe Ingredients

1 large (10-oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen Southwestern corn blend
1 cup shredded Mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro

Recipe Preparation

1. Heat oven to 500ºF. Spread crust with taco sauce, leaving 1/2-in. border around edge.

2. Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.

3. Bake 6 minutes until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.

The English chicken pie

2010-11-07T07:20:00.000-08:00

The English chicken pie

Ingredients
1 k.s. corn
8 boutakia chicken without the bone or 4 fillets without the crust
Salt
Pepper
8 slices smoked (or not) megaloutsika bacon cut into pieces
1 onion fine dry (not in multi)
250 gr. fresh white mushrooms (whole or sliced, depending on size)
1 k.s. dried thyme
1 glass dry white wine
2 k.s. flour for all uses
400 gr. chicken broth
200 gr. milk
500 gr. Ready sfoliata (fresh or frozen)
1 egg beaten
Directions
Preheated oven at 200 degrees.
Heat oil in frying pan in a moderate non-fire.
Salt and pepper the chicken and cook from all sides for 5-8 minutes.
Remove the chicken to a plate and cut it in a mouthful too small.
Add bacon to the pan to sotaristhei for 5 minutes until it becomes crispy.
Add the onion, mushrooms and thyme and sotarete for another 3 minutes until the onion to put more.
Switch off the wine, leave little to evaporate.
Add the flour and continue cooking for 1 minute stirring.
Take the pan from the heat add the broth a bit - always stirring - go with the milk and finally add the chicken.
Put the frying pan to fire again and allow for thorough cooking for 30 more minutes - always at moderate temperatures - up to the clot a little sauce.
Drop the mixture of \ directly into a Pyrex glass or enamel pan with a little wide around the neck (size about 20x30) and leave to cool.
Ointments the orifice of the dish with a little egg and spreads the sfoliata surface to cover and hang the utensil without falling over the filling (as if we would cover with foil).
Gently coat the surface of sfoliatas the remaining egg.
With a sharp knife tip you carefully here and there, small cracks on the surface to leave the air at the time of baking and cook for 30 minutes until become red.

The chicken of the Emperor

2010-11-07T07:18:00.000-08:00

The chicken of the Emperor

chicken-of-Emperor is a delicious recipe delicious chicken cooked in tomato sauce. A recipe that everyone will love

The chicken of the Emperor Ingredients
1 onion chopped
2 cloves garlic
1 / 3 cup of olive oil
2 cans chopped tomatoes
½ cup basil
1 chicken cut in six
1 cup grated Parmesan
Salt, pepper
Directions
Heat oven to 190 ° C. In a skillet tsigarizoume two tablespoon olive oil with garlic, onion until soft (but not to grasp).

Alatopiperonoume Add tomatoes and cook for 10 minutes until you have a thick sauce. Remove from the fire, add the Parmesan and half the basil and mix.

In a pan put the remaining oil and rodizoume pieces of chicken. The transfer in a fireproof dish and put them on top of tomato sauce. The shake to go anywhere, add a glass of water and cook for 40 minutes, until chicken done. Remove from oven and sprinkle with remaining basil.

Tandoori spring chicken recipe

2010-11-07T07:16:00.000-08:00

Tandoori spring chicken recipe

A beautiful marriage of Indian cuisine with Mediterranean, where the accompanying chicken is familiar. Great choice for a Saturday night with our company.

Ingredients for Tandoori spring chicken
1 large chicken, cut in six
½ cup olive oil
salt
For Marinada
1 clove chopped
1 teaspoon chopped ginger
1 teaspoon paprika
1 pinch cayenne pepper
2 spoons Gkaram Marseilles
½ teaspoon black pepper
juice from ½ lemon
100 gr. wringer yogurt
For accompaniment
1 lemon to the four
½ teaspoon lemon juice
1 onion chopped
1 cucumber cut plymmeno and washers
200 gr. wringer yogurt
1 teaspoon salt
½ teaspoon cumin
Directions
Rub the chicken well with 1 teaspoon of coarse salt soup.
Mix in a bowl all material marinadas, put the pieces of chicken, pasaleipste very well, cover the bowl and put it in refrigerator 6 to 24 hours.
Preheated oven at 190th C. Ladoste well as a tapsaki and stir well with the chicken marinada to put in the pan with the crust upwards.

As you cooked the chicken, mix the yogurt with salt. When it becomes red chicken, serve immediately with the accompaniment of the lemon cucumber and onion, yogurt and sharing personal pots.

Takos stuffed with chicken and vegetables

2010-11-07T07:15:00.001-08:00

Takos stuffed with chicken and vegetables

Unique, Myrodata chock filled with explosive ever taste and vitamins. Perfect food for the mind

Ingredients for Takos stuffed with chicken and vegetables:
Chock 16
400 g fillet of chicken leg or breast cut into strips
½ cup chicken broth
½ cup red pepper cut into cubes
½ cup yellow pepper cut into cubes
½ cup cooked red beans
½ cup cooked whole young baby corn
½ cup onion cut into cubes
1 / 3 cup cooked green beans cut
1 / 3 cup cooked corn
2 tablespoon sweet chilli sauce
1 tablespoon paprika soup
3 tablespoons corn soup
1 teaspoon full of corn Flower
3 tablespoon chopped coriander or parsley
50 ml tequila
Salt and freshly ground pepper
Directions
Sotaroume chicken in corn until become red from all sides and it is well cooked. Add the onion and continue until the cook to soften. Add the remaining vegetables and mix cook for 5-7 minutes. Off the tequila to allow alcohol to evaporate. Add the paprika, chilli sauce, salt, pepper and corn Flower dissolved in chicken broth. Cook for 5-6 minutes until the sauce to bind. Add 2 tablespoons of parsley and soup mix. Fill the chock and sprinkle with remaining parsley. Serve immediately to prevent softening of the chock.

Pad Thai Chicken recipe

2010-11-07T07:12:00.000-08:00

Pad Thai Chicken recipe

Classical Chinese recipe that will color our wonderful Saturday night. Easy, quick, economic and so ... Asian

Pad-Thai Chicken Ingredients
300 gr. Rice noodles
3 tablespoon vegetable oil
2 eggs
Salt, pepper
200 gr. chicken fillet, cut into cubes
1 clove chopped
100 gr. boiled shrimp
3 spring onions, Rabelaisian
3 tablespoon soy sauce
1 red hot piperitsa
1 teaspoon lemon juice
½ teaspoon brown sugar
120 gr. bean shoots
50 gr. boiled peas
3 tablespoon Parsley leaves
Directions
Soak the noodles in warm water to soften up in accordance with the instructions written on the packaging.

Hit the eggs, and fry alatopiperonoume creating a thin omelet. To serve on a plate, left to cool and cut into strips.

In a skillet warm 3 tablespoons oil and cook the cubes of chicken with garlic until red.

Add the shrimp and onions and cook for a minute before we take the noodles to the pan. Strengthen the fire and put the pan in hot pepper, lemon, sugar, soya, even for a minute.

Mix in skillet peas and strips of omelets and serve immediately put with parsley.

Korean Chicken recipe

2010-11-07T07:09:00.001-08:00

Korean Chicken recipe

Korean Chicken is a popular dish in korea

1.5 kilograms chicken thighs, triggered in large and cubed
60 ml soy sauce, light
2 tbsp oil (sesame oil)
2 toe / n garlic, finely chopped
3 Spring onion (s)
1 piece ginger, such as walnuts or ginger powder
1 tablespoon sugar
1 tablespoon sesame seeds
possibly salt
The chicken thighs in a large roaster, and the remaining ingredients, mixing thoroughly. Possibly even more salt.

A few hours at room temperature, preferably over night go by.
Then fry in a strong heat until the thighs are golden brown, reduce heat, and then closed with a lid about 30 to 40 min weiterschmoren, in between with a fork.

Chicken with prawns recipe

2010-11-07T07:07:00.000-08:00

Chicken with prawns recipe

Chicken with prawns Ingredients
1 chicken cut into 8 portions
8 large shrimp
1 tin chopped tomatoes
2 carrots
3 onions
3 spring onions
1 cup broth (chicken or vegetables)
1 cup cognac
½ cup olive oil
salt, pepper
fresh oregano

Directions
Add salt and pepper on chicken and cook to become red in olive oil in a skillet on all sides. Add the shrimp inside and sotaroume too.
In another pan in a tablespoon of oil cook vegetables and chopped herbs. Putting the pieces of chicken and shrimp in a saucepan and sprinkle with oil tous.Anavoume fire can warm and well just add the cognac. Wait 2-3 minutes to Evaporate the alcohol and add the vegetables and cooked. Heat for 25 minutes. Remove the dafnofyllo and pass the sauce in blender. Serve in dishes with chicken and shrimp on top by putting 1 tablespoon of the wonderful sauce.

Chicken with Lemon Beijing Sauce

2010-11-07T07:05:00.000-08:00

Chicken with Lemon Beijing Sauce

We need to have: ·
oil
2 Chicken breast, without bone and skin, cut in bands
1 Pepper yellow cut in bands
100g green Beans
120g sauce Lemon Beijing (Peking Lemon Sauce)
1 handful Cashews
fresh coriander
chopped Implementation:
1. Warm the oil in a frying pan, add the chicken and fry for 5 thinly.
2. Add the yellow pepper, the green beans and the sauce Lemon Beijing and fry for still 5 thinly.
3. Serve immediately throwing from above cashews and coriander.