Saturday, January 30, 2016

Ingredients

2 Chicken breast

1 tablespoon Salt

1 tablespoon Crushed garlic and ginger

2 tablespoon vinegar

2 tablespoon soya sauce

1 tablespoon Crushed black pepper

1 Green onion

Half cup white flour

1 cup Bread crumbs

1 egg

1 cup Oil for frying

Preparation
1.wash chicken and cut it in thin strips
2.take a bowl and add vinegar, soya sauce, garlic ginger , salt and black pepper marinate chicken in it and place it in fride for half hour.
3.cut green onion and beat egg in it.place white flour, egg, and bread crumbs in separate bowls.
4.roll marinated chicken in white flour then in egg mixture, then in bread crumbs.
5.heat the oil for 3 minutes in a pan and fry the chicken fingers in it until brown and serve it with salad and with juice.
10:40 PM Easy recipes
Ingredients

2 Chicken breast

1 tablespoon Salt

1 tablespoon Crushed garlic and ginger

2 tablespoon vinegar

2 tablespoon soya sauce

1 tablespoon Crushed black pepper

1 Green onion

Half cup white flour

1 cup Bread crumbs

1 egg

1 cup Oil for frying

Preparation
1.wash chicken and cut it in thin strips
2.take a bowl and add vinegar, soya sauce, garlic ginger , salt and black pepper marinate chicken in it and place it in fride for half hour.
3.cut green onion and beat egg in it.place white flour, egg, and bread crumbs in separate bowls.
4.roll marinated chicken in white flour then in egg mixture, then in bread crumbs.
5.heat the oil for 3 minutes in a pan and fry the chicken fingers in it until brown and serve it with salad and with juice.

INGREDIENTS

    • 1 3/4 cups chicken broth
    • 1 1/2 lb skinless boneless chicken breast
    • 1/2 cup mayonnaise
    • 1/3 cup plain yogurt
    • 5 teaspoons curry powder
    • 1 tablespoon fresh lime juice
    • 1 teaspoon honey
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 medium red onion, chopped (1 cup)
    • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
    • 1 cup red seedless grapes (5 ounces), halved
    • 1/2 cup salted roasted cashews, coarsely chopped

PREPARATION

    1. Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
    2. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
12:57 AM Easy recipes

INGREDIENTS

    • 1 3/4 cups chicken broth
    • 1 1/2 lb skinless boneless chicken breast
    • 1/2 cup mayonnaise
    • 1/3 cup plain yogurt
    • 5 teaspoons curry powder
    • 1 tablespoon fresh lime juice
    • 1 teaspoon honey
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 medium red onion, chopped (1 cup)
    • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
    • 1 cup red seedless grapes (5 ounces), halved
    • 1/2 cup salted roasted cashews, coarsely chopped

PREPARATION

    1. Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
    2. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

Ingredients

 
  • 6 large eggs
  • 1 1/2 cups heavy cream, half-and-half, or milk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 slices (1-inch-thick) bread, preferably day old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, for serving (optional)
  •                                               
  • PREPARATION
  1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, andsalt in a medium bowl; set aside.
  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
  3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

12:51 AM Easy recipes

Ingredients

 
  • 6 large eggs
  • 1 1/2 cups heavy cream, half-and-half, or milk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 slices (1-inch-thick) bread, preferably day old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, for serving (optional)
  •                                               
  • PREPARATION
  1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, andsalt in a medium bowl; set aside.
  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
  3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

Ingredients

3 Eggs

1 tablespoon salt

half teaspoon black pepper

 2 green chillies

1 tablespoon green coriander

1/4 teaspoon oil

3 slices of cheese

1 small onion sliced

1 small tomato thin sliced

3 mushrooms sliced 

Method

1.Beat egg in  a bowl add salt,black pepper, green coriander and green chilies in it

2.heat the oil in a pan and fry the egg mixture .

3.then add cheese slice,tomato, and mushroom fry at low blaze.

4.turn the side of omelette and fry .then fold it and serve .
12:29 AM Easy recipes

Ingredients

3 Eggs

1 tablespoon salt

half teaspoon black pepper

 2 green chillies

1 tablespoon green coriander

1/4 teaspoon oil

3 slices of cheese

1 small onion sliced

1 small tomato thin sliced

3 mushrooms sliced 

Method

1.Beat egg in  a bowl add salt,black pepper, green coriander and green chilies in it

2.heat the oil in a pan and fry the egg mixture .

3.then add cheese slice,tomato, and mushroom fry at low blaze.

4.turn the side of omelette and fry .then fold it and serve .

Ingredients

. 2 tablespoons light soya sauce
  
2 tabalespoons sweet chilli sauce

2 tablespoons oyster sauce

2 tablespoons peanut oil

600g chicken breast fillets,trimmed,thinly sliced

1 brown onion,cut into thin slices

2 garlic cloves,crushed

2 eggs,lightly beaten 

3 cups cold cooked rice 

1 cup thai basil leaves 

4 green onions sliced diagonally 

1/4 cup fried shallots 

Method

1.Combine soya sauce,sweet chili sauce and oyster sauce in a small bowl.set aside.heat a work over high heat until hot.Add 3 teaspoons oil and swirl to coat.Add half the chicken and stir fry for 2 minutes or until browned.transfer to a plate.repeat with oil and remaining chicken.

2.Add remaining 2 tablespoons oil and onions to work.stir fry for 2 to 3 minutes or until golden.Add garlic and stir fry for 30 seconds.Add egg and rice.stir fry for 2 to 3 minutes or until egg is well combined with rice

3.Return chicken to work.Add soya sauce mixture,basil and green onions.stir fry for 1 to 2 minutes or until well combined.spoon into bowls.sprinkle with fried shallots and serve.

12:06 AM Easy recipes

Ingredients

. 2 tablespoons light soya sauce
  
2 tabalespoons sweet chilli sauce

2 tablespoons oyster sauce

2 tablespoons peanut oil

600g chicken breast fillets,trimmed,thinly sliced

1 brown onion,cut into thin slices

2 garlic cloves,crushed

2 eggs,lightly beaten 

3 cups cold cooked rice 

1 cup thai basil leaves 

4 green onions sliced diagonally 

1/4 cup fried shallots 

Method

1.Combine soya sauce,sweet chili sauce and oyster sauce in a small bowl.set aside.heat a work over high heat until hot.Add 3 teaspoons oil and swirl to coat.Add half the chicken and stir fry for 2 minutes or until browned.transfer to a plate.repeat with oil and remaining chicken.

2.Add remaining 2 tablespoons oil and onions to work.stir fry for 2 to 3 minutes or until golden.Add garlic and stir fry for 30 seconds.Add egg and rice.stir fry for 2 to 3 minutes or until egg is well combined with rice

3.Return chicken to work.Add soya sauce mixture,basil and green onions.stir fry for 1 to 2 minutes or until well combined.spoon into bowls.sprinkle with fried shallots and serve.

Friday, January 29, 2016


INGREDIENTS


  • ounces dried yellow Shi wheatflour noodles* or medium egg noodles
  • teaspoon sesame oil, plus more as needed
  • 11 ounces skinless chicken breasts, sliced into strips
  • Dash dark soy sauce
  • teaspoon five-spice powder
  • teaspoon chile sauce, optional
  • tablespoon cornstarch
  • tablespoons groundnut oil (peanut)
  • red bell pepper, seeded and finely sliced
  • ounces bean sprouts
  • large spring onion (green), sliced lengthwise
  • tablespoons light soy sauce
  • Freshly ground black pepper, finely ground
  • *Can be found at specialty Asian markets.

Preparation

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. 

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. 

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. 

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
9:51 AM Easy recipes

INGREDIENTS


  • ounces dried yellow Shi wheatflour noodles* or medium egg noodles
  • teaspoon sesame oil, plus more as needed
  • 11 ounces skinless chicken breasts, sliced into strips
  • Dash dark soy sauce
  • teaspoon five-spice powder
  • teaspoon chile sauce, optional
  • tablespoon cornstarch
  • tablespoons groundnut oil (peanut)
  • red bell pepper, seeded and finely sliced
  • ounces bean sprouts
  • large spring onion (green), sliced lengthwise
  • tablespoons light soy sauce
  • Freshly ground black pepper, finely ground
  • *Can be found at specialty Asian markets.

Preparation

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. 

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. 

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. 

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.


INGREDIENTS


  • 1/2 cup olive oil
  • tablespoon chopped fresh oregano
  • cloves garlic, finely chopped

  • Juice of 2 lemons
  • One 3-pound chicken, butterflied
  • Salt

Preparation

Mix together the oil, oregano, garlic and lemon juice in a small bowl. Add the chicken to a shallow baking dish and sprinkle with salt. Pour the marinade over the chicken and turn to coat. Cover and marinate at room temperature up to 30 minutes or in the refrigerator up to overnight.
Preheat the grill to medium heat. Wrap 2 bricks in aluminum foil and set aside.
Remove the chicken from the marinade, blot off excess oil and place the chicken on the grill, skin-side down. Place the bricks on top of the chicken and grill for about 10 minutes, then turn over and return the bricks to the chicken, being sure to flip the bricks so the clean side touches the chicken. Continue cooking until the thighs are 160 degrees F, another 10 minutes. Let rest for 10 minutes and cut into quarters. Serve on a platter.
9:40 AM Easy recipes


INGREDIENTS


  • 1/2 cup olive oil
  • tablespoon chopped fresh oregano
  • cloves garlic, finely chopped

  • Juice of 2 lemons
  • One 3-pound chicken, butterflied
  • Salt

Preparation

Mix together the oil, oregano, garlic and lemon juice in a small bowl. Add the chicken to a shallow baking dish and sprinkle with salt. Pour the marinade over the chicken and turn to coat. Cover and marinate at room temperature up to 30 minutes or in the refrigerator up to overnight.
Preheat the grill to medium heat. Wrap 2 bricks in aluminum foil and set aside.
Remove the chicken from the marinade, blot off excess oil and place the chicken on the grill, skin-side down. Place the bricks on top of the chicken and grill for about 10 minutes, then turn over and return the bricks to the chicken, being sure to flip the bricks so the clean side touches the chicken. Continue cooking until the thighs are 160 degrees F, another 10 minutes. Let rest for 10 minutes and cut into quarters. Serve on a platter.

Ingredients
  • 1/2 kg boneless chicken
  • Salt to taste
  • Bread crumbs as required
  • Black pepper to taste
  • 2 eggs beaten
  • Flour as required
  • Oil for frying
Method
  • Chop the chicken in chopper, add salt and pepper.
  • Now make the balls of chicken and coat them in flour, then in eggs and in last coat crumbs on it. Do this with all chicken mixture.
  • Now turn that balls into nuggets shape with the help of your hands.
  • Heat the oil and deep fry the nuggets.
Tip: You can also freeze them with the coatings and fry whenever you need.
5:54 AM Easy recipes

Ingredients
  • 1/2 kg boneless chicken
  • Salt to taste
  • Bread crumbs as required
  • Black pepper to taste
  • 2 eggs beaten
  • Flour as required
  • Oil for frying
Method
  • Chop the chicken in chopper, add salt and pepper.
  • Now make the balls of chicken and coat them in flour, then in eggs and in last coat crumbs on it. Do this with all chicken mixture.
  • Now turn that balls into nuggets shape with the help of your hands.
  • Heat the oil and deep fry the nuggets.
Tip: You can also freeze them with the coatings and fry whenever you need.

Ingredients

1/4 cup olive oil
cloves garlic, finely chopped
1/2 cup plain bread crumbs
1/4 teaspoon crushed red pepper
Salt
1 pound penne or other small, short pasta
4 cups small broccoli florets (from 1 head broccoli)
1/4 cup canned low-sodium chicken broth
15.5-oz. can chickpeas, drained and rinsed
Preparation
Bring a large pot of water to boil over high heat. Warm oil over medium heat in a large skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in bread crumbs, crushed red pepper and 1/2 tsp. salt and cook, stirring, until bread crumbs are toasted, 2 to 3 minutes. Remove from heat.
Add 1 Tbsp. salt and pasta to pot with boiling water and cook until almost tender. Add broccoli to pot and continue to boil until broccoli and pasta are both tender, about 2 minutes longer. Drain and return pasta and broccoli to pot.
Add chicken broth and chickpeas to pot with pasta and broccoli, return pot to heat and stir until broth is heated through, about 2 minutes. Add bread-crumb mixture to pot with pasta mixture and toss to coat. Serve immediately.
5:19 AM Easy recipes

Ingredients

1/4 cup olive oil
cloves garlic, finely chopped
1/2 cup plain bread crumbs
1/4 teaspoon crushed red pepper
Salt
1 pound penne or other small, short pasta
4 cups small broccoli florets (from 1 head broccoli)
1/4 cup canned low-sodium chicken broth
15.5-oz. can chickpeas, drained and rinsed
Preparation
Bring a large pot of water to boil over high heat. Warm oil over medium heat in a large skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in bread crumbs, crushed red pepper and 1/2 tsp. salt and cook, stirring, until bread crumbs are toasted, 2 to 3 minutes. Remove from heat.
Add 1 Tbsp. salt and pasta to pot with boiling water and cook until almost tender. Add broccoli to pot and continue to boil until broccoli and pasta are both tender, about 2 minutes longer. Drain and return pasta and broccoli to pot.
Add chicken broth and chickpeas to pot with pasta and broccoli, return pot to heat and stir until broth is heated through, about 2 minutes. Add bread-crumb mixture to pot with pasta mixture and toss to coat. Serve immediately.