gooooood

Chicken on Chips

Ingredients:

½ tsp   Cumin    


½ tsp Ajwain
1 tbsp Olive oil
24 corn Tortillas
Coriander leaves
2 tbsp Tomato paste
½ cup Onion, chopped
2 Green Chilli, chopped
2 cups Cooked Chicken
1½ cups shredded Cheese
1 tbsp White wine vinegar
Coriander-Avocado Cream


Method:
In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.
Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.
Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.
Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter.
Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves. Serve warm.


Coriander-Avocado Cream

In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.
Add salt to taste. Makes about ½ cup.


Tip: Prepare cold soups with degreased chicken stock.

Chicken Macaroni Salad


Ingredients:     

2 tsp Oil
¼ tsp Sugar
1 large Capsicum
2 tbsp fresh Cream
¼ cup Tomato puree
½ tsp Red Chilli paste
2 tbsp Tomato ketchup
¼ tsp Red Chilli powder
2 tbsp Coriander leaves
1¼ cups uncooked Macaroni
2 Chicken breasts, boiled, shredded


Method:
Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water. Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of salt and chicken. Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker. Cool and shred the cooked chicken.
Heat oil in a nonstick pan. Add the chilli paste and tomato puree. Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame for 1-2 minutes.
Add salt, sugar, chilli powder. Keeping the flame low add the cream. Switch off the flame immediately.
Add the cooked macaroni, chicken and coriander. Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Arrange some lettuce leaves on a serving platter. If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves. Deseed the capsicum and cut into thin rings. Half the rings and arrange on the edges.
Serve cold.


Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.

good hareem

Thanku Miss

shabash kuriyo

Shukrya UStani jee

yummy gr8 work Qv, tashu n rapu

THxx MM

shabash

ye plate idher dena zara
noodles wali
bhook lagi hai

mein ne bi khani hai
50 50

nice recipes

thank u

yaar plz koi merai liyai yeh pakayai

LISANIYA

tasty

goooddd

Qv ayain na khane

Catherine's Spicy Chicken Soup


INGREDIENTS

    * 2 quarts water
    * 8 skinless, boneless chicken breast halves
    * 1/2 teaspoon salt
    * 1 teaspoon ground black pepper
    * 1 teaspoon garlic powder
    * 2 tablespoons dried parsley
    * 1 tablespoon onion powder
    * 5 cubes chicken bouillon
    * 3 tablespoons olive oil
    * 1 onion, chopped
    * 3 cloves garlic, chopped
    * 1 (16 ounce) jar chunky salsa
    * 2 (14.5 ounce) cans peeled and diced tomatoes
    * 1 (14.5 ounce) can whole peeled tomatoes
    * 1 (10.75 ounce) can condensed tomato soup
    * 3 tablespoons chili powder
    * 1 (15 ounce) can whole kernel corn, drained
    * 2 (16 ounce) cans chili beans, undrained
    * 1 (8 ounce) container sour cream

DIRECTIONS

   1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
   2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Chocolate Almond Pastries

Ingredients:
1 package (2-crust) refrigerated pie crusts
1 cup ground almonds
1/4 cup powdered sugar
1 egg white
4 ounces semisweet chocolate, divided




Directions:
Let pie crust pouches sit at room temperature for 15 minutes. Melt 2 oz. of the chocolate in small saucepan over low heat. In small bowl, combine ground almonds, powdered sugar, egg white and melted chocolate.

Heat oven to 425 degrees. Unfold pie crusts and peel off top plastic sheets. Press out fold lines. Invert and remove remaining plastic sheets. Cut each crust into 24 wedges. Place 1/2 tsp. chocolate mixture on wide end of each wedge, and roll up, starting at wide end and rolling to opposite point. Place point side down on ungreased cookie sheets. Bake at 425 degrees for 8-13 minutes or until light golden brown. Cool completely.

Melt remaining chocolate in small saucepan over low heat. Drizzle over cooled pastries.