Logo
Reply

***QUEEN’s KITCHEN***

( NUTYY CHICKEN )
Ingredients

Boneless shredded chicken 250 gms. Soy sauce 1 tbsp. Ginger paste 1 tbsp. Pepper 1 tsp. Cornflour 1 tbsp. Ginger 8 slices Spring onion finely chopped ¼ cup Capsicum, chopped ¼ cup Mushroom, chopped ¼ cup Oil for frying As required Salt As required For the Sauce Chicken stock ¼ cup Soy sauce 1 tbsp. Tomato sauce 3 tbsps. Chili sauce 1 tsp. Vinegar 1tbsp. Sugar ½ tsp. Walnuts,fried and chopped 2 tbsps. Cashewenuts, fried and chopped 2 tbsps. Almonds, fried and chopped 2 tbsps. Pepper ¼ tsp. Salt As required


------------------------------------------------------------ --------------------

Method
1.Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour. Set aside for 15 minutes. 2.Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done. 3.In the same wok add remaining oil, and fry the marinated chicken and cook till done. 4.Add all the ingredients for the sauce to the chicken and bring to a boil. 5.Add the stir fried vegetables to this and mix well. 6.Remove from heat and garnish with the cashewnuts, walnuts and almonds. 7.Serve hot.

Posted on 7/19/2005 3:47:01 PM
QUEEN VICTORIA:
no dear sorry


itz okay Queenie.....
Posted on 7/20/2005 8:53:26 AM
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


Posted on 7/21/2005 4:21:19 PM
( SHREDDED CHICKEN )
Ingredients

Chili sauce 2/3 cup Salad oil 1 1/2 tbsp. Onion, chopped 1 no. Cooked chicken, shredded 2 cups Jalapenos. minced 1 no.


------------------------------------------------------------ --------------------

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.

Posted on 7/21/2005 4:27:13 PM
( CHICKEN WITH ORANGE JUICE )
Ingredients

Chicken cubes 1 kg. Cinnamon, ground 1/8 tsp. Cloves, ground 1/8 tsp. Salad oil 3 tbsps. Garlic, minced 2 nos. Onion, chopped 1 no. Orange juice 1 cup Saffron, ground A pinch. Raisins, seedless 2 tbsps. Almonds, chopped coarsely 1/2 cup Orange peels, sliced 3 nos. Salt and pepper As required


------------------------------------------------------------ --------------------

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.

Posted on 7/21/2005 4:29:45 PM
waiting
Posted on 7/23/2005 3:47:00 PM
Italian ( Chicken )
( LEMON CHICKEN )
Ingredients

Chicken, quarters 1kg. Button onions 16 nos. Chicken stock 250 ml. Dry white wine 250 ml. Button mushrooms, quartered 12 nos. Egg yolks, beaten 2 nos. Lemon juice 1/2 no. Fresh parsley, chopped As required Black pepper, ground As required Butter 55 gms. Salt As required


------------------------------------------------------------ --------------------

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.


Posted on 7/25/2005 1:55:08 PM
( 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

Posted on 7/25/2005 1:55:59 PM
( Butter Chicken )
Ingredients

Serves : 4 Ingredients : 1 Tandoori Chicken - cut into 8 pieces 1 onion - grated 1 tsp ginger paste 1 tsp garlic paste 3/4 cup tomato puree 1/2 tsp chilli powder 2-3 green chillies - finely chopped 100 gms butter salt to taste 200 gms cream a few green coriander leaves - finely chopped


------------------------------------------------------------ --------------------

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


Posted on 7/25/2005 1:57:48 PM
wow..... watz wif chicken? Queenie u a chicken lover?
Posted on 7/26/2005 9:25:48 AM
yeah
Posted on 7/26/2005 3:29:24 PM
shah hanstay hi raho gay ya kuch pakao gay bhi
Posted on 7/27/2005 10:59:25 AM
hi guys!
queen i asked a question but maybe you did get it my question was how to make cream balls?
Posted on 7/30/2005 5:35:23 AM
sorry dear meray pass is ki reciepi nahin hai
Posted on 7/30/2005 3:31:04 PM
ICE CREAM RECIEPIES


Posted on 8/1/2005 4:42:28 PM
Banana Ice Cream

Ingredients

1 quart cream
4 bananas
1 1/3 tablespoons lemon juice
1 cup sugar


Method

Remove skins and scrape bananas, then force through a sieve; add remaining ingredients; then freeze.
Posted on 8/1/2005 4:43:15 PM

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.

Posted on 8/1/2005 4:45:49 PM
Chocolate Ice Cream

Ingredients

1 quart thin cream
1 cup sugar
Few grains salt
1 1/2 squares unsweetened chocolate or
1/4 cup prepared cocoa
1 tablespoon vanilla


Method

Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.
Posted on 8/1/2005 4:46:32 PM
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.
Posted on 8/1/2005 4:48:46 PM
wow.............. Ice cream.......... i like..........
Posted on 8/2/2005 11:51:51 AM
Posted on 8/2/2005 12:25:52 PM
Coffee Ice Cream

Ingredients

1 quart cream
1 1/2 cups milk
1/3 cup Mocha coffee
1 1/4 cups sugar
1/4 teaspoon salt
Yolks 4 eggs


Method

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.
Posted on 8/2/2005 3:11:08 PM
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.
Posted on 8/2/2005 3:11:46 PM
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.

Posted on 8/2/2005 3:12:40 PM
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.
Posted on 8/2/2005 3:13:26 PM
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.
Posted on 8/2/2005 3:14:54 PM
Kesar Qulfi

Ingredients

Condensed Milk : 1tin
Milk : 4 cups
Khoa : 100gm

Maida : 1tbsp
Chopped and blanched almonds: 10-12pc
Kesar 1/2tsp powdered



Method

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.

Fill into Qulfi moulds and freeze overnight.

Posted on 8/2/2005 3:19:18 PM
Vanilla Ice Cream with Chocolate Sauce

Ingredients

(For Ice-cream)
Condensed Milk : 3/4tin
Cold milk 1 1/2cup
Cream 1 1/2cup
Vanella essence 1tsp

For Chocolate Sauce
Condensed Milk : 1/4tin
Milk 1/2cup
Cocoa 3tbsp
Unsalted butter 50gm



Method

(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.



Posted on 8/2/2005 3:19:59 PM
Queenie is there a way u can make purple ice cream/ but not yam flavoured? i dun like yam   
Posted on 8/5/2005 10:35:12 AM
aap ko jo pasand hai aap oos main add ker lo dear
Posted on 8/6/2005 2:52:21 PM
Reply