Chinese Chicken Cooked with Rice

Yield: 4 Servings
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
--------------------------GARNISH-------------------------------
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the
scallions.

[ View Recipe ]

Chickenlegs with Mango Chutney & Carott Rice

Yield: 2 Servings
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot
summerdays.

[ View Recipe ]

Easy Skillet Chicken Parm

Ingredients

1 tbsp. olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce OR Prego® Organic Tomato and Basil Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)


Directions
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
2. Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.
3. Serving Suggestion: Serve an iceberg lettuce salad with red wine vinaigrette. For dessert serve your favorite frozen yogurt.

[ View Recipe ]

Honey Mustard Barbecue Pork Ribs

Ingredients

3-1/2 pounds boneless pork country-style ribs
1 tablespoon cooking oil (optional)
1 8-ounce jar honey mustard
1 cup bottled barbecue sauce
2 teaspoons garlic-and-herb seasoning blend


Directions
1. Brown ribs, in several batches, in hot oil in a large skillet, if desired. Drain off fat. Place ribs in a 3-1/2 or 4-quart slow cooker. Combine honey mustard, barbecue sauce, and seasoning blend; pour over ribs. Stir to coat ribs with sauce.
2. Cover; and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer ribs to a serving platter. Strain sauce; skim fat from sauce. Drizzle some of the sauce over the ribs and pass remaining sauce.
4. Makes: 6 to 8 servings

[ View Recipe ]

Phyllo Tarts with Ricotta and Raspberries

Ingredients

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
1/4 cup white sugar
1 egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Directions

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

[ View Recipe ]

Margarita Fruit Salad

Ingredients

Tequila Orange Liqueur Dressing:
1/2 cup Jose Cuervo Authentic Margarita
3 tablespoons orange marmalade
2 teaspoons lime juice

Fruit Salad:
4 cups fresh strawberries, sliced
4 oranges, peeled and sectioned
1 honeydew melon, rind and seeds removed, cut in small chunks
1 small cantaloupe melon, rind and seeds removed, cut in small chunks
1 small pineapple, peeled and rind removed, cut into small chunks
1/2 cup fresh mint leaves, sliced thin

Directions

In a large bowl, mix together margarita, orange marmalade and lime juice.
Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
Add mint, toss and serve.

[ View Recipe ]

How to Make Chocolate Cake

QUICK CHOCOLATE CAKE

Servings: 12
Prep: 5 minutes
Total: 35 minutes

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
2 cups cold water
2/3 cup vegetable oil
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon vanilla
Ice cream (optional)
Whipped cream (optional)
Powdered suger (optional)

Directions

Preheat oven to 350 degrees F. In a large mixing bowl combine flour, granulated sugar, the water, the vegetable oil, cocoa powder, baking soda, white vinegar, salt, and vanilla. Beat with an electric mixer on medium to high speed until well combined. Pour batter into a greased 13x9x2-inch baking pan.
Bake for 35 minutes or until a wooden toothpick inserted near the center comes out clean. If desired, serve with ice cream or whipped cream, or dust with powdered sugar.

NUTRITION FACTS

Calories 359, Total Fat (g)13, Saturated Fat (g)1, Sodium (mg)406, Carbohydrate (g)59, Fiber (g)2, Protein (g)4, Calcium (DV%)1, Iron (DV%)11. Percent Daily Values are based on a 2,000-calorie diet.

[ View Recipe ]

Deboning a Chicken Breast

Happily, the process for boning a chicken breast is a very simple one: you'll master the method in no time at all!

1. The breast might have cartilage, bone, and tendons remaining from the original removal of the breast from the whole chicken.

2. Remove the entire wing from the breast, being careful to leave as much meat as possible on the breast portion. We like to remove the wing tips (as shown in the photo), saving the tips for stock, and using the wings in another recipe.

Chicken Wing Recipes

3. Next, separate the meat from the ribs. With the breast skin-side up, start at the breastbone and use your knife to make a cut along the length of the bone.

Make short, scraping cuts very close to the ribs, while gently pulling the meat away with your other hand.

Continue to cut with your knife close to the bone, and remember, never cut towards your fingers.

Reserve the bones for making stock (keep them in the freezer in a zipper bag until you're ready to use them) or discard them.

4. Remove as much skin from the breast as you would like. Keep in mind a skinless breast contains less fat than a breast with skin intact. However, a skinless breast will require a small amount of added fat to sear or fry it nicely. You can cut the chicken breast into small chunks to add to a stir fry, cut it into strips, or leave the chicken breast whole to be fried, barbequed, or seared.

[ View Recipe ]

Sour Cream Deviled Eggs

Save Share Email Print
Sour-Cream Deviled Eggs
From: Taste of the South

Servings: 6 to 12 servings
Prep: 20 mins
Total: 20 mins
Rated : Not yet rated
nour_barby says:
very nice www.king-ms.com

Rate and Comment
Add to Shopping List

See More Taste of the South Recipes
Ingredients

6 hard-cooked eggs, peeled
1 tablespoon sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Dash paprika
Garnish: additional paprika and 12 green-olive halves


Directions
1. Using a sharp knife, cut eggs in half lengthwise. Remove egg yolks and place in a bowl. Set aside egg-white shells.
2. Using a fork, mash egg yolks. Add remaining ingredients to egg yolks, stirring until smooth and creamy.
3. Fill egg-white shells with egg-yolk mixture. Garnish each egg half with one green-olive half, if desired. Refrigerate until serving time.

[ View Recipe ]

Grilled Chicken Parm Cheese

Chicken Parm Grilled Cheese

a;lkdsfkdsfkadslkjf;jldkfjf!!! That’s the only way I can think of to express my excitement about this sandwich through words over the Internet. This Chicken Parm grilled cheese idea had been floating around in my head for a long time but I never gave it a shot. I thought critically about the construction of it. The bread has got to be right, I used a good Italian bread. The cheese should be a good quality fresh mozz, although I have a hunch that the dried mozz would melt quicker (give it a shot and let me know). The chicken cutlet MUST be pounded out thin. When we talk about grilled cheese, its all about proportions. You can’t have a thick breaded chicken breast in there, it just doesn’t work like that, its not a grilled cheese. The tomato sauce needs to be simple and fresh. There are four ingredients in mine. I start with thinly sliced garlic and basil stems that cook in olive oil to flavor the oil. Then I pour in a can of whole peeled San Marzano tomatoes, some salt and I cook it for about 30 minutes and then blend it smooth. At the end, check for salt, tomatoes NEED salt and depending on the acidity, one can may need more salt than another so you must taste it. Its fool-proof! But the kicker in this sandwich is the fresh basil leaves. It really brings home the Italian flavors. This sandwich makes me proud. PLEASE try this recipe, its amazing, you will cry tears of joy, just DO IT (and email me a pic of it because its basically food porn…and I love that! thefoodfreak@gmail.com)

Ingredients:

1 Homemade breaded organic chicken breast, pounded thinly. Try to create a piece of chicken that will fit the shape of the bread that you use.

1/2 Cup (4-5 slices) Mozzarella cheese

4-5 Fresh basil leaves

2 Slices of a Italian Bread

Fresh Tomato Sauce

Mayo, instead of butter for spreading on the outside of the bread.

_________________________________________________

Thinly slice up the mozz.

Take your cooked chicken cutlet and dip it in hot tomato sauce. The reason I highlight hot is because mozzarella can be difficult to fully melt. By having the sauce hot, it helps cook the grilled cheese from the inside out, helping to speed up the process.

To assemble the sandwich, place about 2 slices of mozzarella on each side of the bread along with 2-3 basil leaves. Then lay the hot tomato sauce covered chicken cutlet on one side and close up the sandwich.

Evenly spread the mayo all over the outside surface of the bread.

It’s best to use a cast iron pan if you have one, if not, a good non-stick works fine. You don’t want the heat too hot but you don’t want it too low either. You have to find a happy medium. Don’t melt butter the pan, the mayo browns the bread really nicely. You could use a butter/mayo mix as well, that’s probably the best. Some grilled cheese places will say they have a “special” spread that crisps the bread up real nice…yea, that’s just mayo and butter.

Cook it until the bread it nicely golden brown and then carefully flip it. Cook the same way on the other side. If the cheese isn’t fully melted but both sides are browned keep flipping the sandwich to keep it on the heat but preventing it from getting burnt.

Once the cheese is melted, cut the sandwich in half and revel in the absolute beauty of this beast.

[ View Recipe ]

Dill Grilled Trout

2 green onions, minced 2
2 tbsp chopped fresh dill (or 25 mL
2 tsp/10 mL dried dillweed)
oe tsp grated lemon rind 1 mL
4 trout or salmon fillets 4
(about 1˙ lb/750 g total)
1 tbsp butter, melted 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Lemon wedges
¡In bowl, mix onions, dill and rind. Brush
skinless side of fish with butter; sprinkle
with onion mixture, salt and pepper.
¡Place, skin side down, on greased grill over
medium-high heat; close lid and grill until fish
flakes easily when tested, 4 minutes for trout,
12 minutes for salmon. Serve with lemon.
Makes 4 servings. PER SERVING: about 228 cal,
29 g pro, 11 g total fat (4 g sat. fat), 1 g carb, trace fibre,
89 mg chol, 367 mg sodium. % RDI: 10% calcium,
4% iron, 13% vit A, 13% vit C, 15% folate.

[ View Recipe ]

Broiled Mackerel Fillets

2 fresh mackerel (each 2
1oe lb/625 g) or 4 small
fresh mackerel
2 tbsp each finely chopped 25 mL
green onion and
fresh parsley
4 tsp olive or canola oil 20 mL
1 tsp paprika 5 mL
oe tsp each salt and pepper 1 mL
1 lemon, cut in wedges 1
¡On cutting board, holding each mackerel
at head and starting at front fin, slice
along backbone from head to tail, then ease
knife along rib bones to cavity to make
1 fillet on each side. Discard head and bones.
¡In small bowl, stir together onion,
parsley, oil, paprika, salt and pepper;
spread over fillets. Place, skin side down, on
greased broiler pan; broil until fish flakes
easily when tested, 4 to 6 minutes. Serve
with lemon wedges.
Makes 4 servings. PER SERVING: about 409 cal,
33 g pro, 29 g total fat (6 g sat. fat), 1 g carb, trace
fibre, 104 mg chol, 260 mg sodium. % RDI: 3% calcium,
18% iron, 12% vit A, 8% vit C, 3% folate.
TIP: Salmon and trout are delicious
alternatives to mackerel but yield
different nutritional values.

[ View Recipe ]

Nässelsoppa - Nettle Soup

The use of the stinging nettle as food appears to be most
common to Sweden. The only exception we have come
across on the Net is a Slovenian spring-soup recipe. The
nettles should be collected very young (use gloves!), the
leaves not longer than 2 - 3 cm.
Ingredients:
· 2 litre rinsed leaves of
stinging nettle
· 1.5 litre water
· 2 tbsp (30 g) butter
· 3 tbsp (50 ml) flour
· 25 - 50 g chives
· 2 beef bouillon cubes
· salt, pepper
Proceed as follows:
1. Let the nettle leaves simmer until tender, usually 5 -
10 minutes is enough.
2. Strain and set the liquid aside.
3. Puree the nettles together with the chives in a food
processor. The result should be a creamy paste.
4. Melt the butter in a deep casserole, add the flour and
mix thoroughly at moderate heat.
5. Add the nettle water while stirring, then add the nettle
puree. Let simmer for a few minutes, then add salt
and pepper if required.
Nettle soup is traditionally served with halved hard-boiled
eggs, but the eggs can be whole or sliced as well.

[ View Recipe ]