~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
BBQ Chicken Pizza "Southwestern"
INGREDIENTS:
2 Tbs - Olive Oil 2 - Chicken breast, skinned, cut into strips 1 Tsp - Chili powder 1 Tsp - Garlic powder 1 - Yellow onion, medium diced 1 - Green pepper, medium diced 1 Cup - Your favorite bar-b-que sauce 1 Cup - Sharp cheddar cheese, shredded Guacamole Sour cream Pico de Gallo DIRECTIONS:
Prepare a 15oz. ball of pizza dough. Find a pizza dough recipe.
Skin and strip the chicken breasts and season with salt and black pepper. Heat oil in large skillet over medium-high heat until hot.
Add chicken; sauté, stirring 5 minutes or until lightly browned. (Optional: grill chicken & roast peppers on a charcoal grill).
Stir in chili powder and garlic powder.
Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are tender.
Pre-heat oven to 425°F.
Lightly oil a 12" diameter pizza pan. Roll out the dough ball with a rolling pin into a 13"-14" circle and center it in the baking pan and neatly trim or dimple crimp the edge of the crust.
Par-bake the dough shell at 425°F for 6 to 8 minutes or until very light golden brown.
Arrange the combined chicken topping evenly over the partially baked crust. Drizzle the bar-b-que sauce over chicken, then sprinkle with the cheese.
Return the pizza to the oven. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings. (Option: Add bar-b-que sauce to chicken in pan after browning.) Serve with individually portioned sides of guacamole, sour cream or Pico de Gallo.
Also, try shrimp as a substitute for the chicken. Bon Appetit!
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Quick Spicy Chicken Rice (Murg Biryani)
Serves: 4 Cooking time (approx.): 29 minutes Style: North Indian (Mughlai) Non-Vegetarian
8 medium pieces (about 800 grams) of chicken 2 cup(s) flavored rice(basmati) 4 cups water 1 cup(s) yoghurt 1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders 1 tablespoon(s) each of ginger and garlic pastes 2 tablespoons clarified butter (ghee) / butter salt to taste 2 medium sized onions cut into fine rings browned onion rings and finely chopped coriander leaves for garnishing
Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.
Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s). Cover and cook on low level for another 12 minutes or till the chicken pieces are half done. Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated. Garnish with crunchy brown onions and finely chopped coriander leaves.
TIPS:
Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine. If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little. To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy. Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Chocolate Ice Cream Recipe
Recipe:
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large egg yolks
1/2 cup (100 grams) granulated white sugar
Note: Half and Half cream is a mixture of cream and whole milk and contains 10 ½ - 12% butterfat.
if you are a chocolate lover, then you definitely need to have a recipe for chocolate ice cream. It is no surprise that it is one of America's favorite flavors and this recipe uses both cocoa powder and semisweet chocolate to produce an ice cream with a rich chocolate taste and silky smooth texture. A word of advice, though, make sure that the cocoa powder is fully whisked into the half-and-half as you do not want little chunks of undissolved cocoa powder in your freshly churned ice cream.
Now, ice cream starts with a custard that is made from cream, sugar, eggs, and flavoring. Each ingredient contributes in some way to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color. The best results come when the custard is made the the night before and left in the refrigerator overnight to chill sufficiently before it is churned. It is important that the custard only fills your ice cream machine about half to two thirds full. This gives the custard enough room to expand while it freezes so you end up with an ice cream with a light texture and no graininess. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer. It will become quite hard after being frozen for any length of time so transfer it to the refrigerator to soften for about 30 minutes before serving.
As this recipe only uses egg yolks, there is always the question of what to do with the leftover egg whites. Meringues (Meringue Cookies, Meringue Hearts, Meringue Mushrooms, Pavlova) are always a good way to use egg whites as is the Chocolate Angel Food Cake.
In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
~tasha~
Age: 125
6677 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Love is not just a word Its an emotion that we feel Its not a thing from fairy tales Its something very real Love is also hurt and pain With love nothing is in vain Love is always finding the best thing Even if we don’t know what that might bring Love is sharing yourself completely Giving up your life whole heartedly Love is waking up in the morning happy Thinking, how on earth was I so lucky True love only comes but once in a lifetime I cherish this love I am lucky its mine You my LOVE live in my heart Promise me that you will never part In times ahead I am thinking positive Its the only way I now can live I will LOVE you always and its not a lie Without you my LOVE I will surely die
