Pepper Chicken:
"Broiler chicken 1 Kg
Jeera ½ Teaspoon
Garlic 2 Flakes
Pepper A Handful
Ginger 3 Piece
Butter 150 Gms
Vinegar 2 Teaspoon
Coriander 1 Teaspoon
Roast all the masala and grind it with salt and vinegar. Mix it with 5 gms of butter. Apply on chicken pieces. Keep aside for ½ an hour. Grill chicken till half done. Sprinkle powdered pepper and smear butter. Grill again till fully cooked. Serve hot with sliced onions."
Saturday, August 05, 2006
Thursday, August 03, 2006
Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes
Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes: "This simple recipe cooks for hours and is full of nutrition and good taste.
INGREDIENTS:
* 3 onions, chopped
* 4 cloves garlic
* 4 apples, peeled and cut into chunks
* 1/2 teaspoon salt
* 1 tablespoon curry powder
* 1/2 cup mango chutney
* 3 pounds boneless skinless chicken thighs
* 3 cups hot cooked couscous
PREPARATION:
Combine all ingredients in a 4-5 quart slow cooker. Cover and cook on low for 7-9 hours until chicken is thoroughly cooked and onions are tender. Stir well and serve over couscous.
Calories: 600
Fat: 29 grams
Sodium: 320 mg
Vitamin C: 25% DV
Vitamin A: 64% DV
Niacin: 82% DV"
INGREDIENTS:
* 3 onions, chopped
* 4 cloves garlic
* 4 apples, peeled and cut into chunks
* 1/2 teaspoon salt
* 1 tablespoon curry powder
* 1/2 cup mango chutney
* 3 pounds boneless skinless chicken thighs
* 3 cups hot cooked couscous
PREPARATION:
Combine all ingredients in a 4-5 quart slow cooker. Cover and cook on low for 7-9 hours until chicken is thoroughly cooked and onions are tender. Stir well and serve over couscous.
Calories: 600
Fat: 29 grams
Sodium: 320 mg
Vitamin C: 25% DV
Vitamin A: 64% DV
Niacin: 82% DV"
Chicken Amaretto Recipe - Home Cooking
Chicken Amaretto Recipe - Home Cooking: "Chicken Amaretto Recipe
Ingredients
5 boned chicken breasts
1 Tbsp vegetable oil
3 Tbsp flour
3 Tbsp butter
1-1/2 tsp salt
1-1/2 Tbsp Dijon mustard
1-1/2 tsp ground pepper
1 can (6-1/4 ounces) frozen orange juice concentrate
2 tsp paprika
1 cup amaretto liqueur
Instructions
Mix the can of frozen orange juice with a half can of water.
Preheat oven to 350 degrees F.
Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet drippings, add mustard, orange juice and amaretto. Increase heat and boil, stirring constantly, until thick.
Pour sauce over chicken and bake, covered, for 45 minutes.
This dish can be frozen and reheated later.
Yield: 8 to 10 servings"
Ingredients
5 boned chicken breasts
1 Tbsp vegetable oil
3 Tbsp flour
3 Tbsp butter
1-1/2 tsp salt
1-1/2 Tbsp Dijon mustard
1-1/2 tsp ground pepper
1 can (6-1/4 ounces) frozen orange juice concentrate
2 tsp paprika
1 cup amaretto liqueur
Instructions
Mix the can of frozen orange juice with a half can of water.
Preheat oven to 350 degrees F.
Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet drippings, add mustard, orange juice and amaretto. Increase heat and boil, stirring constantly, until thick.
Pour sauce over chicken and bake, covered, for 45 minutes.
This dish can be frozen and reheated later.
Yield: 8 to 10 servings"
Wednesday, August 02, 2006
kerala and International dishes
kerala and International dishes: "Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)
Blueberry Almond Coffee Cake
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular
1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes."
Blueberry Almond Coffee Cake
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular
1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes."
kerala and International dishes
kerala and International dishes: "Brisket with Stone Ground Mustard
Brisket Ingredients:
1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves
Sauce Ingredients:
3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce
Prepration
1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables."
Brisket Ingredients:
1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves
Sauce Ingredients:
3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce
Prepration
1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables."
Fresh Tomato Sauce
Fresh Tomato Sauce: "Fresh Tomato Sauce
A robust fresh tomato sauce with onion, garlic, basil, and oregano that can used as a base for many dishes. Just add cooked italian sausage or beef to make an excellent meat sauce.
Ingredients:
• 10 medium tomatoes
• 2 ounces olive oil
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 2 teaspoons basil
• 1 teaspoon oregano
• Salt and pepper to taste
Method:
Makes about 1 quart. Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.
Notes:
Number of servings: 1 quart"
A robust fresh tomato sauce with onion, garlic, basil, and oregano that can used as a base for many dishes. Just add cooked italian sausage or beef to make an excellent meat sauce.
Ingredients:
• 10 medium tomatoes
• 2 ounces olive oil
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 2 teaspoons basil
• 1 teaspoon oregano
• Salt and pepper to taste
Method:
Makes about 1 quart. Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomato. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomato pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomato pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze.
Notes:
Number of servings: 1 quart"
Ham and Sausage Jambalaya
Ham and Sausage Jambalaya: "Ham and Sausage Jambalaya
This jambalaya recipe contains both kielbasa sausage (smoked Polish sausage) and ham, along with rice, tomatoes, green pepper, and celery, and is seasoned with hot pepper sauce, thyme, bay leaf, and allspice.
Ingredients:
• 1 tablespoon oil
• 1 1/2 pounds kielbasa, cut into 1/2-inch slices
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 1 cup chopped celery
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14 1/2 oz.) tomatoes, undrained
• 1/2 pound cooked ham, cut into cubes
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce (Tabasco)
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground allspice
• 1 1/2 cups uncooked rice
Method:
In a large saucepot or Dutch oven heat oil. Add kielbasa, onion, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme, and allspice; simmer, uncovered, 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.
Notes:
Number of"
This jambalaya recipe contains both kielbasa sausage (smoked Polish sausage) and ham, along with rice, tomatoes, green pepper, and celery, and is seasoned with hot pepper sauce, thyme, bay leaf, and allspice.
Ingredients:
• 1 tablespoon oil
• 1 1/2 pounds kielbasa, cut into 1/2-inch slices
• 2 large onions, chopped
• 1 medium green pepper, chopped
• 1 cup chopped celery
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14 1/2 oz.) tomatoes, undrained
• 1/2 pound cooked ham, cut into cubes
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce (Tabasco)
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground allspice
• 1 1/2 cups uncooked rice
Method:
In a large saucepot or Dutch oven heat oil. Add kielbasa, onion, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme, and allspice; simmer, uncovered, 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.
Notes:
Number of"
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