QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Mexican ( Chicken ) ( Arroz con Pollo ) Ingredients
o 1 T. Vegetable oil o 1 Lbs. Chicken breasts, boneless, skinless, cut into thick strips o 1 Onion, chopped o 1 Green pepper, chopped o 1 Red pepper, chopped o 1 Garlic clove, minced o 1 t. Chili powder o 1/2 t. Ground cumin o 1/2 t. Salt o 1/2 t. Fresh ground black pepper o 1/4 t. Turmeric o 1 C. Uncooked rice o 1 Tomato, seeded and chopped o 2 C. Chicken stock
Method o Heat the oil in a large skillet over medium heat o Cook the chicken for 8 to 10 minutes or until browned on all sides o Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric o Cook for 2 to 3 minutes or until the vegetables are tender o Add rice and tomatoes; stir until rice is lightly browned o Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer for about 20 minutes o To serve, fluff with fork stirring in chicken pieces and garnish Notes: o Can be garnished with sprigs of frsh herbs
Method 1.Heat the oil in a pan and saute the onion until soft. 2.Then stir in the shredded chicken, jalapenos and enchillada sauce. 3.Simmer uncovered on low heat, stirring occassionally for a few minutes. 4.Can be used as a filling for enchilladas or tortillas.
Method 1.Wash and dry the chicken. 2.Apply the salt, pepper, clove & cinnamon powder and keep aside. 3.Heat oil in a pan, then add the chicken pieces 2-3 at a time and cook until nicely browned on all sides. 4.Once all the chicken is fried, sauté onions & and garlic in the remaining oil. 5.Now add the fried chicken with orange juice, saffron, raisins and cook on a low heat until the chicken turns tender. 6.Lastly add the chopped almonds and garnish with lime wedges.
Method 1.Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes, until chicken is browned. 2.Remove onions with a slotted spoon and set aside. 3.Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20 minutes. 4.Return the onions to the pan and cook for 20 minutes. 5.Add the mushrooms and cook for another 10 minutes. 6.With a slotted spoon transfer the chicken and vegetables to a warm plate. 7.Boil the chicken liquid until reduced to 1/3 quantity. 8.Remove a cup full of liquid, cool and then stir into the egg yolk. 9.Then stir this egg mixture into the pan with the liquid and stir gently till it thickens. 10.Stir in the lemon juice and put in the chicken and vegetables and mix well with the sauce. 11.Garnish with parsley and serve.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( BRAISED CHICKEN ) Ingredients
Chicken 1.5 kg. Onion, halved 1 no. Cloves 2 no. Streaky bacon,chopped (optional) 115 gms. Vegetable stock or water 1 liter. Black pepper, ground As required Celery sticks, quartered 4 nos. Carrots, quartered 4 nos. Turnips, quartered 4 nos. Small leeks 12 nos. Bay leaves to Garnish As required Salt As required
Method 1.Put the chicken in a large dish and pierce 1 clove in each onion half. 2.Add the onion halves in the dish with the bacon. 3.Add enough stock to cover and bring to a boil. 4.Add salt and pepper, skim the scum from the surface, cover and simmer for 1 hour. 5.Add the celery, carrots and turnips, cover and cook for 30 minutes. 6.Add the leeks and cook for another 15 minutes, until the chicken and vegetables are tender. 7.Transfer the chicken and vegetables to a serving plate. 8.Boil the left over liquid juice till it forms a thick sauce. 9.Pour this sauce over the chicken and the vegetables and garnish with bay leaves
Method 1. Melt butter in frying pan. Add the grated onions & fry until golden brown 2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree. 3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes. 4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat. 5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it. 6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Caramel Ice Cream
Ingredients
3 cups milk 1-1/2 cups Karo, Blue Label 1-1/2 tablespoons Argo or Kingsford’s Cornstarch 3 egg yolks Few grains salt 1-1/2 teaspoons vanilla 1 cup heavy cream 1/2 cup sugar 2 tablespoons granulated sugar, caramelized and melted in one-fourth cup boiling water
Method
Scald milk,caramelized sugar, Karo and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk. Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture.
Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cocoa Ice Cream
Ingredients
Mix very thoroughly 1/2 cup dry powdered cocoa Few grains salt 1 cup sugar and 1 tablespoon cornstarch. Add slowly 2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over 2 eggs well beaten, chill, and add 2 cups cream beaten stiff 1 teaspoon vanilla and 1 cup syrup drained from canned raspberries or strawberries, and freeze.
Method
If frozen in vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
French Ice Cream
Ingredients
3 cups milk 1-1/2 cups Karo, Red Label 1-1/2 tablespoons Argo or Kingsford's Cornstarch 3 egg yolks Few grains salt 1-1/2 teaspoons vanilla 1 cup heavy cream 1/2 cup sugar
Method
Scald milk, Karo and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk. Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture. Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Fruit Ice Cream
Ingredients
1/2 pound stewed apricots, sweetened to taste 3 bananas 3 oranges 3 lemons 3 cupfuls sugar 3 cupfuls water
Method
Place a sieve over a large bowl, turn in the apricots, and rub all but the skin through. Remove the seeds from the bananas, and sift the pulp. Pour the water in gradually to help the pulp go through the strainer. Squeeze the oranges and lemons, and strain into the fruit pulp. Add the sugar, and, when dissolved, freeze. 1/2 pint cream may be added before freezing, if desired. The above will make 1 gallon.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Italian Ice Cream
Ingredients
Please check below
Method
Stir into 1 pint of thick cream the rinds of 2 lemons rubbed off on lumps of sugar, and as much more pounded loaf sugar as will sweeten. Whisk up the cream with the juice of 1 lemon, strain 1 ounce or more of dissolved gelatine to it, and beat well together. Flavor with noyau or curacoa, and fill a mould. Freeze, turn out, and garnish with any kind of sweetmeats or preserved fruits. Time, half an hour.
QUEEN VICTORIA
Age: 124
7795 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Italian Meringue Cream
Ingredients
1/2 cup sugar 1/4 cup water 1 tablespoon gelatine or 1/4 teaspoon granulated gelatine Whites 3 eggs 1 cup thin cream 1/2 tablespoon vanilla
Method
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.
Mix together condensed milk, milk, maida and khoa. Bring to boil, stirring constantly. Reduce heat and cook for 5minutes stirring constantly. Remove from fire. Cool. Add almonds and kesar dissolved in 1tsp of water.
(For Ice-cream) Combine condensed milk, milk and vanilla essence in a bowl. Whip up the cream lightly and fold into the above mixture. Pour the mixture into a freezing tray and freeze till the mixture is half set. Remove from freezer and beat until smooth. Return to tray and freeze until firm.
(For Chocolate Sauce) Combine milk and cocoa and stir to paste. Add condensed milk and unsalted butter. Heat over medium flame till thick enough and glossy. Serve ie-cream with hot chocolate sauce.
