Buffalo Chicken Sliders

Ingredients

    * 1 tablespoon vegetable oil
    * 2 pounds boneless, chicken
    * Salt and black pepper
    * 1 tablespoon dark brown sugar
    * 2 teaspoons paprika
    * 1/4 teaspoon cayenne
    * 1 cup hot sauce
    * 12 small rolls, buttered
    * Ranch dressing, for serving
    * 1 cup blue cheese crumbles
    * Tomato slices, for serving
    * Green leaf lettuce, for serving

Method

Preheat the oven to 400 degrees F.Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.

Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.

Crispy Baked 'Fried' Chicken

Ingredients

    * 8 chicken pieces (2 breasts,
       2 thighs, 2 legs and 2 wings)
    * 1/2 cup all-purpose flour
    * Salt and freshly ground pepper
    * 4 cups cornflakes
    * 2/3 cup buttermilk
    * 2 tablespoons dijon mustard
    * 1/4 teaspoon cayenne pepper
    * 1 1/2 teaspoons paprika
    * 3/4 teaspoon ground sage

Method

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Old-Fashioned Spaghetti and Meatballs

Ingredients

    * 1 slice sandwich bread
    * 8 ounces ground sirloin
    * 1 medium onion, chopped
    * 1 portobello mushroom
    * 4 garlic cloves, chopped
    * 1/4 cup fresh parsley leaves
    * 1 large egg white
    * Salt and black pepper
    * Freshly grated nutmeg
    * 2 tablespoons olive oil
    * 1 (28-ounce)tomatoes juice,
        crushed by hand
    * 1/2 cup low-sodium beef broth
    * 1 small bunch fresh basil
    * 3 sprigs fresh thyme
    * 8 ounces whole-wheat spaghetti
    * Parmesan, for serving, optional

Method

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.Nutritional analysis per serving (analysis without optional Parmesan)Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg

Roman-style Chicken

Ingredients

    * 4 skinless chicken breast halves
    * 2 skinless chicken thighs
    * 1/2 teaspoon salt
    * 1/2 teaspoon freshly black pepper
    * 1/4 cup olive oil
    * 1 red bell pepper, sliced
    * 1 yellow bell pepper, sliced
    * 3 ounces prosciutto, chopped
    * 2 cloves garlic, chopped
    * 1 (15-ounce) can diced tomatoes
    * 1/2 cup white wine
    * 1 tablespoon fresh thyme leaves
    * 1 teaspoon fresh oregano leaves
    * 1/2 cup chicken stock
    * 2 tablespoons capers
    * 1/4 cup chopped fresh flat-leaf parsley leaves

Method

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Apple and avocado smoothie

Ingredients

1 Granny Smith apple, cored, skin on
½ ripe Hass avocado
½ apple juice
100g ice
3 sprigs mint leaves
1 tsp freshly squeezed lime juice


Method

Apple and avocado smoothie. Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.

Smashed Sausage and Pepper Burgers

Ingredients

    * hot Italian bulk sausage
    * 1 tablespoon vegetable oil
    * Sweet Peppers, recipe follows
    * 8 slices whole-milk mozzarella
    * 8 bakery hamburger buns
    * Your favorite red sauce

Method

Form the Italian sausage in 4-ounce patties a little bit wider than the buns you are using. Heat the oil in a cast-iron skillet over medium heat. In batches, cook each side of the patties until crisp and golden and no longer pink in the center, about 8 minutes a side.Line the cooked sausage patties on a parchment-lined baking sheet. Place some Sweet Peppers on top, then a slice of cheese. Broil in the oven until the cheese is melty and golden brown. Place on the griddled buns and serve with red sauce.
Sweet Peppers:

    * 4 green bell peppers, seeded and cut into strips
    * 1/4 cup olive oil
    * 1 teaspoon granulated garlic
    * Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Toss the pepper strips with the oil, garlic and some salt and pepper, and place in a 9-by-14-inch baking dish. Bake, stirring halfway through, until the peppers become lighter in color and soft, about 20 minutes.

Spicy Zinger Burger

Ingredients

    * Mince meat 300 gm
    * Onions 1 (chopped)
    * Green chilli 2
    * Red chilli powder 1 tsp
    * Black pepper 1 tsp
    * Mustard Paste 1 tbsp
    * Egg 1
    * Plain flour 2 tsp
    * Salt 1/2 tsp
    * Soya sauce 1 tbsp
    * Chilli sauce 1 tbsp
    * Bun 4
    * Tomatoes 2 (sliced)
    * Salad leaves as required
    * Cucumber 1 (sliced)
    * Oil for frying
    * For Sauce:
    * Mayonnaise 2 tbsp
    * Tomato ketchup 4 tbsp
    * Vinegar 1 tbsp
    * Chilli garlic sauce 2 tbsp
    * Salt a pinch
    * Red chilli 1/2 tsp (crushed)

Method

For Sauce: Mix tomato ketchup, mayonnaise, chilli garlic sauce, red chilli crushed, vinegar and salt in a bowl.Put the minced meat, green chillies, and chopped onions in a chopper and mix well.Now add plain flour and blend again.Now add red chilli powder, black pepper, mustard paste, salt, soya sauce, chilli sauce, and eggs.Mix all the ingredients well.Shape the chicken into kebab shape and fry in oil.Now take a bun and cut in centre and pour sauce.Then add salad leaves, kebab, tomato slice, cucumber and little sauce on first bun and then top the other bun on upside.

Chinese Egg Fried Rice

Ingredients:

Basmati rice
1kg(wash and soak for 20 minutes)
Eggs 6 nos
Green onion leaves 1 cup chopped
Capsicum 1 cup (julians)
White pepper crushed 1 tea spoon
Chicken cube mixed plain flour 1 table spoon
Yellow colora pinch
Carrot2 nos
Seasame oil few drops
White vinegar 2 table spoon
Oilhalf cup
Gralic peeled cloves 6nos finely chopped

Method

 Boil the rice to two into a large boiler with alot of water add 1 table spoon of white vinegar and salt.When two boils come then remove the water and place to heat.When it is heated then draw them out of boilerand spread over the newspaper by this method rice will be crispy and dry.Add oil into a fyring pan and heat it and add garlic, egg, vegetables, soya sauce, vinegar, sugar and plain flour and fry them, then add rice.Now take two spoons into both hands and toss the rice on a high flame when everything is mixed well then add sesame oil and serve hot.

Pizza Hut Original Pan Pizza

Sauce

    * 1 (8 ounce) can tomato sauce
    * 1 teaspoon dry oregano
    * 1/2 teaspoon marjoram
    * 1/2 teaspoon dry basil
    * 1/2 teaspoon garlic salt

Dough

    * 1 1/3 cups warm water (105 F)
    * 1/4 cup non-fat powdered milk
    * 1/2 teaspoon salt
    * 4 cups flour
    * 1 tablespoon granulated sugar
    * 1 (1/16 ounce) package dry yeast
    * 2 tablespoons vegetable oil (for dough)
    * 9 ounces vegetable oil (3 ounces per pan)
    * butter-flavored Pam cooking spray

Toppings of your choice
    * pepperoni or ham or choppedvegetables or cooked ground sausage or beef
    * 16 ounces grated mozzarella cheese



Method
Combine sauce ingredients and let sit for 1 hour.Put yeast, sugar, salt, and dry milk in a large bowl.Add water and stir to mix well.Let rest for two minutes.Add oil and stir again.Add flour and stir until dough forms and flour is absorbed.Turn out on to a flat floured surface and knead for about 10 minutes,adding more flour as needed, until elastic and no longer sticky.Divide dough into three balls.Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.Using a rolling pin, roll out each dough ball to about a 9-inch circle.Place in cake pans.Spray the outer edge of dough with Pam and cover with a plate.Place in warm area and allow to rise for 1 to 1 1/2 hours.Preheat oven to 475°F.For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.Cook until cheese is bubbling and outer crust is brown.Serve hot.

Balti Fish Curry

Ingredients:

     800 g white fish fillets
     1 tablespoon vegetable oil
     3 medium white onions , sliced
     3 garlic cloves , crushed
     1 tablespoon fresh ginger , grated
     1 red Thai chile , chopped finely
     2 teaspoons ground turmeric
     1 teaspoon sweet paprika
     1 teaspoon ground cumin
     2 (400 g) cans whole tomatoes
     1/2 cup coconut cream
     1/4 cup fresh coriander , chopped
     1 tablespoon fresh mint ,chopped

Method

Cut fish into 2cm pieces.Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.Add fish and coconut cream, bring to boil.Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.Just before serving, stir in coriander and mint.Serve with rice.

Buffalo Wings

Ingredients

Wings

    * 1 cup flour
    * 1/2 teaspoon paprika
    * 1/2 teaspoon cayenne pepper
    * 1/2 teaspoon salt
    * 20 chicken wings
Sauce

    * 1/4 cup butter
    * 1/4 cup frank's hot sauce
    * 2 dashes ground black pepper
    * 2 dashes garlic powder


Method

 In a small bowl, mix together flour, paprika, cayenne pepper, and salt.Place chicken wings in a large bowl and sprinkle flour mixture over them until they are evenly coated.Cover and refrigerate for 1 1/2 - 2 hours.Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.Place wings on the cookie sheet.Bake at 400F for 40 minutes, turning once.Broil for 2 minutes, turning once.

Sauce: Combine butter, hot sauce, pepper, and garlic powder in a bowl and microwave until melted.Stir for a couple of minutes to blend evenly.

Black and White Bean Chicken Chili

Ingredients

    * 2 tablespoons oil
    * 1 cup onion , chopped
    * 1 garlic clove , minced
    * 1/3 cup flour
    * 1 tablespoon chili powder
    * 1/2 teaspoon cumin
    * 1/2 teaspoon salt
    * 2 cups milk
    * 1 cup chicken broth
    * 2 cups white shoepeg corn
    * 1 (15 ounce) can white beans , rinsed
    * 1 (15 ounce) can black beans , rinsed
    * 2 cups cooked chicken , cubed
    * 1 (4 ounce) can green chilies , undrained
    * 1/4 cup fresh cilantro , chopped

Method

Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.(Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.Reduce heat; simmer 15 minutes. Stir in chopped cilantro.Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Lahori Steamed Charga

Ingredients

01 kg Whole chicken
to taste Salt
02 tbs Garlic & ginger paste
1/2 cup Plain yoghurt
1/2 tsp Roasted coriander seed crushed
1/2 tsp Roasted cumin seed crushed
1/2 tsp Roasted black pepper
02 tbs Lemon juice
as needed Orange color
2 tbsp Oil and 01 liter Oil for frying

Method

Take 01 kg whole chicken, for marinating take a bowl, put 1/2 cup plain yoghurt, 02 tbs ginger & garlic paste, 1/2 tps roasted coriander seeds crushed, 1/2 tps roasted cumin seeds crushed, 1/2 tps roasted black peeper crushed, 02 tbs lemon juice, 02 tbs oil, salt as to taste & orange color as needed. Mix the material well, marinade the whole chicken into the marinaion sauce, and leave it for 1/2 hour.

Take a wok, put 01 liter in it , as the oil get hot at medium heat, put the marinated chicken into the hot oil to fry, as the chicken is fried, remove it from the fire. While all this steps are done, put the stemmer on the fire to get hot & the steam is formed. Put the fried whole chicken into the steamer to get steamed. Let it get cook for 1/2 hour. Remove it from the steamer; serve it on a platter with hot Nan bread & Rita.

Gajar Ka Halwa

Ingredients

500 gm Carrot shredded
1cup Milk
1/2cup Khoya
few drops Kevra water
1/2 tsp Cardamom powder
4 tbsp Sugar
6 tbsp Clarified butter

Method

Take a microwave proof mixing bowl and put 1 cup milk and 4 tbsp of sugar and mix it well. Now add 500 grams shredded carrot, 1/2 tsp of cardamom powder and 6 tbsp clarified butter and mix it well. Then put bowl in Microwave and bake it on 100% for 10 minutes. Now take out bowl and stir and put it back for 5 minutes. In the end kewra and mix. Dish it out and garnish it with khoya.

Chocolate Chip Cookies

Ingredients

1/2 cup Oil
1/2 cup Brown sugar
1/2 cup Roasted n crushed peanut
1/4 cup Sugar powder
1/4 cup Chocolate chip
1 Egg
1 cup Oat meal
3/4 cup White flour
1/2 tsp Vanilla essence
1/2 tsp Baking soda
1/2 tsp Salt
Method

Pre heat the oven for 170 c. in a bowl ad ½ cp oil, ½ cup of
brown sugar, ½ cup of roasted peanut, ¼ cup sugar powder, ½  cup of chocolate chip, 1 egg, 1 cup of oat
meal, ¾ cup of white flour, ½ tsp of vanilla essence, ½ tsp of baking soda and
½ tsp of salt to mix. Now make shape of cookies form this batter with the help
of spoon and place it on greased baking pan with distance. Bake it for 12 to 15
minutes and take it out. Place it in air tight jar.