Chicken Stir-Fry

Total Time:
25 min
Prep
10 min
Cook
15 min





Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

Recipe courtesy Paula Deen

chocolate chip cookies recipe

Getting a Super Soft & Chewy Chocolate Chip Cookie:The key to a chewy, soft cookie is removing them from the oven before they have had a chance to fully bake. This varies from oven to oven, but you want them to be golden around the edges but still a little gooey and puffy in the center. Remove from oven and let them sit in the pan for a few minutes. They will continue to cook on the pan. Transfer to a cooling rack to finish the cooling process. This may take some practice to know just when to take them out of the oven, but you’ll quickly learn that crucial timing.
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Easy Chocolate Chip Cookies Recipe (Old Fashioned)

Author: divas can cook

 

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup shortening
• ⅓ cup butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 (6 oz) package semi-sweet chocolate chips
• ½ cup chopped nuts, optional

Instructions

1. Preheat oven to 375
2. In a medium bowl, sift together flour, salt and baking soda. Set aside
3. In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
4. Gradually combine half of the flour mixture into the wet mixture. Use a rubber spatula to incorporate the other half of the flour mixture if the dough gets to thick for the mixer.
5. Stir in the chocolate chips.
6. Roll the dough into tablespoon sized balls.
7. Place on a baking sheet, two inches apart, lined with parchment paper.
8. Bake for 7-10 minutes if using regular baking pans. If using a baking stone you may need to add a few more minutes to the baking time.
9. Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
10. Leave cookies in the pan for 2-3 minutes to continue cooking outside of the oven.
11. Transfer to cooling rack to cool completely.
12. Serve immediately. Store leftovers in an air-tight container.
13. Enjoy!

seekh kabab recipe

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. This recipe will serve 2 people if served as a side dish and 4 people if served as an appetizer.

Ingredients:

• 1 lb lamb mince or Ground Beef
• 1 medium sized onion chopped very fine
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 cup fresh chopped coriander
• Juice of 1/2 lemon/ lime
• 1/2 stick of shortning/margerine 
• 1 tsp garam masala
• 2-3 green chilies very finely chopped (optional)
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil for basting kebabs while cooking
• 1 large onion cut into thin rings (to serve the kebabs on)

Preparation:

• Put all the ingredients into a large mixing bowl.
• Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended.
• Cover the bowl with cling film and put into the refrigerator for 1 hour.
• Soak bamboo skewers in water to prep for the kebabs.
• Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.
• Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
• Serve piping hot on a bed of onion rings, with Mint-Coriander Chutney!

Butter Flaky Pie Crust

 

                    

Ingredients:

1/2 cup butter,

 chilled and diced-

1/4 cup ice water-

1/4 teaspoon salt-

1 1/4 cups all-purpose flour  

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

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Mutton Biryani

Mutton Biryani Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 45 mins

Basmati / Seeraga Samba Rice - 1 cup
Onion - 1 chopped lengthwise
Tomato -1 chopped roughly
Red Chilli powder- 1 tsp
Coriander powder - 1 tsp
Coriander leaves- 1/4 cup
Mint leaves - 1/8 cup
Water- 2 cups + 1 cup for pressure cooking mutton
Lemon Juice - 2 tsp
Food Color(Orange) - a tiny pinch(optional)

To roast and grind for Biryani Masala powder:

Cloves - 2
Cinnamon - 1/4 inch piece
Cardamom -1
Shahi Jeera- a small pinch
Jeera - a small pinch
Japathri(Maze) - 1 small
Star Anise - 1/2 to 3/4

To temper:

Oil - 1 tbsp
Ghee - 2 tbsp
Cinnamon - a small piece
Cloves - 1
Bayleaf - 2

For the marinade:

Mutton - 1/4 kg(cleaned)
Curd - 2 tbsp
Ginger: 1/2 inch piece + Garlic : 5 + Green Chilli- 2(All grinded to a semi fine paste)
Red Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Biryani Masala powder - 1 tsp

Method:

1.Roast the ingredients listed under 'to roast & grind' for few mins till nice aroma rises. Then grind it to a semi coarse powder.Set aside.

2.Grind ginger,garlic and green chillies to a fine paste. Add all the ingredients under 'to marinade'.

3.Mix well till the mutton is evenly coated. Set aside for atleast 20 mins. Meanwhile heat oil + ghee in a pressure cooker - add the ingredients listed under 'to temper'. Add onion, ginger garlic paste and saute till slightly browned.

4.Then add tomatoes and saute till mushy. Then add coriander and mint leaves , saute till it shrinks then add coriander, red chilli powder ans saute for 3mins.

5.Then marinated mutton and saute for 5mins until raw smell leaves. Then add 1 cup of water and pressure cook for 5-6 whistles.

6.Once pressure releases, open - switch on and add the biryani masala powder and saute till the water is absorbed fully and it becomes to gravy consistency.Then rinse rice and keep it ready.

7.Add rice, food color(if required) and mix well with the gravy. Pressure cook for a whistle in medium flame, simmer it and leave for 6-8 mins. Switch off. Once pressure releases - open, garnish with coriander leaves, add lemon juice and fluff it up with a fork.

Serve it hot with raita and thalicha. I have been getting many requests for thalicha, I will sure post it as soon as possible. Hope you enjoy it !

Source:http://www.sharmispassions.com

Pan Gravy

Ingredients:

Drippings from roasted turkey

3

cups liquid (turkey juices, canned chicken broth or water)

1/3

cup Gold Medal® all-purpose flour

Browning sauce, if desired

1/4

teaspoon salt

Dash pepper

1. After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
2. Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
3. Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Makes 12 servings (1/4 cup each)

Easy Turkey

Prep Time:

10 min

Cook Time:

3 hr 0 min

Level: Easy

Directions

Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions,carrots, apples and herbs,or just use stuffing :) then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.