Chicken Curry Here’s a simple yet delicious chicken curry recipe that’ll fit nicely into the low-carb portion of your bodybuilding lifestyle.
Ingredients of Chicken Curry
1/2 pound Boneless Raw Chicken Breasts
2 tablespoons Olive Oil
1/2 can (7 ounces) Diced Tomatoes
1/2 cup Chicken Broth
1/2 cup White Wine (or just water if you don’t want to con
1 tablespoon Curry Powder
1/4 cup cream
Mehtod of Chicken Curry
Heat the olive oil in a pan on medium-high heat.
Add your chicken until the ‘pinkness’ is gone
Now add the tomatoes, broth, wine (water) and curry powder
Bring it all to the boil, then reduce heat.
Cover and let simmer for 20 minutes (the mixture will reduce in size)
Now add your cream and simmer for a further 5 minutes. This thickens up the sauce
I like easy recipes.
Fabulous French Bread
Ingredients of Fabulous French Bread
2 tb Yeast (2 packages)
1/2 c Warm water
2 c Hot water
3 tb Sugar
1 tb Salt
5 tb Shortening, melted (or vegetable oil)
6 c Flour, unsifted
3 Egg whites, beaten
1/2 c Sesame seeds optional
Method of Fabulous French Bread
Dissolve yeast in warm water. In a large bowl, combine hot water, sugar, salt, shortening, and 1/2 3 cups of the flour. Beat well with wooden spoon, or in a large mixer using a dough hook attachment. Stir in dissolved yeast. Add remaining 3 cups of flour, mixing well until blended.
Leave spoon/dough hook in batter, allowing dough to rest for 10 minutes. Stir again vigorously, allowing dough to rest another 10 minutes. Repeat until dough has been stirred 5 times.
On floured board, turn out dough and knead once or twice until it is lightly covered with flour. Divide dough in half. Roll each half into rectangles, about 9x12 inches. Starting at the long edge, roll loosely, like a jelly roll, sealing the edge.
Place roll, lengthwise, seam down on a large baking sheet, arranging so both loaves will fit on one sheet.
Gash top of each loaf diagonally with sharp knife, 3-4 times, then brush with beaten egg white and sprinkle with sesame seeds.
Allow loaves to rise 30 minutes. Bake at 400 degrees for 35 minutes, or until golden brown.
Pork with Moorish Seasonings
Pork with Moorish Seasonings Muslim would prepare this dish with what is probably Spain's most popular meat: pork. Here, then, is a dish born of two cultures and continents. Serve with Spanish Grilled Vegetable Salad and Catalan Tomato Bread
Ingredients of Pork with Moorish Seasonings
2 pounds boneless pork loin or tenderloin
1 medium onion finely diced
3 cloves garlic minced
3 tablespoons minced fresh Italian (flat-leaf) parsley
1 tablespoon paprika preferably Spanish
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Lemon juice , fresh
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method of Pork with Moorish Seasonings
1. Cut the pork into 1-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.
2. Preheat the grill to high.
3. When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.
Serves 8 as an appetizer, 4 as an entr?e
Country Fried Steak with White Gravy
Country Fried Steak with White Gravy True Southern Comfort nice and very yummy yummy
Ingredients of Country Fried Steak with White Gravy
1 cup Vegetable oil
1 pound Cubed steak cut into 4 four ounce pieces
Black pepper freshly ground
1 Egg beaten
3 cups plus 3 tablespo Milk
1 1/2 cups Flour
1 1/2 tablespoons Ground beef lean
1/4 cup Flour
2 cups Chicken broth
2 cups Milk low fat okay
1/4 teaspoon Black pepper
1/4 teaspoon Salt
Method of Country Fried Steak with White Gravy
Heat the oil in a heavy 9 inch cast iron skillet, to 360 degrees F.
Season the steak with salt and pepper
Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper.
Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.
Dredge again in the flour, shaking off any excess.
Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels.
Season with salt and pepper.
Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour over steak
Alaska Bbq Salmon with Zesty Sauce
Alaska Bbq Salmon with Zesty Sauce Try this Alaska Bbq Salmon with Zesty Sauce recipe, or post your own recipe for Alaska Bbq Salmon with Zesty Sauce
Ingredients of Alaska Bbq Salmon with Zesty Sauce
1 Whole dressed salmon (5-8 lb)
Salt & pepper
2 tablespoons Softened butter
1/2 Sliced med onion
1/2 Sliced lemon
Several sprigs parsley
Method of Alaska Bbq Salmon with Zesty Sauce
Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter.
Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes.
Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Chicken Marsala with Mushrooms
Chicken Marsala with Mushrooms Try this Chicken Marsala with Mushrooms recipe, or post your own recipe for Chicken Marsala with Mushrooms
Ingredients of Chicken Marsala with Mushrooms
1/4 c Flour
4 Chicken breast cutlets; (up
1/2 sm Onion; chopped
2 Garlic cloves
1/2 lb Mushrooms; sliced
3 tb Dry MArsala or sem-dry white
2/3 c Beef stock
Method of Chicken Marsala with Mushrooms
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet.
Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock.
Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 17, 1998, converted by MM_Buster v2.0l.
Chicken Parmesan for Two
Ingredients of Chicken Parmesan for Two
2 Chicken breast boneless and halved
1/3 cup parmesan cheese grated
1 teaspoon oregano
1/2 teaspoon paprika
1 tablespoon butter
1/2 tablespoon olive oil
Method of Chicken Parmesan for Two
Preheat oven to 350 degrees. In a bowl, combine Parmesan, oregano, paprika,
and salt and pepper to taste. Line shallow baking pan with foil. On a dinner plate melt the butter in the microwave and add the oil, now dip the chicken in the oil mixture and
then dredge in the cheese mixture. Bake for 30 minutes or until chicken is completely cooked.
NUTRITION per serving: 276 Calories; 15g Fat; 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg
Cholesterol; 384mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Fat.
Green Chicken Curry
Green Chicken Curry This recipe takes about 15 minutes of preparation and it serves four.
Ingredients of Green Chicken Curry
4 breasts Chicken cubed
4 teaspoon sesame oil
3 cloves Garlic crushed
2 medium White onions diced
2 small Chillies chopped
4 teaspoon Lemon Grass finely diced
4 tablespoon Green curry paste
1 cup Chicken stock
1 cup Coconut milk
2 teaspoon Brown sugar
1 teaspoon root Ginger chopped fine
Method of Green Chicken Curry
1. Heat oil in a wok and fry onions and add chicken.
2. Add chile, Garlic and lemon grass, ginger and curry paste.
3. Lower heat and cook until chicken is tender.
4. Mix in brown sugar and add chicken stock and simmer gently.
5. Add coconut cream and serve.
6. If the curry is too thick add more stock or coconut cream.
7. You may add peas, carrots and bell peppers if wished.
8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc
Deviled Eggs with Bacon and cheese
Deviled Eggs with Bacon and cheese This is a version of deviled eggs that people love due to the bacon!
Ingredients of Deviled Eggs with Bacon and cheese
12 eggs (over a week old - easier to peel)
5 strips of bacon
0.5 cup of mayonnaise
2 tablespoon of mustard
2 tablespoon of horseradish
4 tablespoon of finely grind cheddar cheese
1 pepper to taste
1 paprika to decorate
1 chives to decorate
Method of Deviled Eggs with Bacon and cheese
Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.
Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.
Lynn's Pumpkin Bread This moist and flavorful pumpkin bread is perfect for the holidays.
Ingrediets of Lynn's Pumpkin Bread
3 1/3 cups Flour
4 teaspoons Cinnamon
2 teaspoons Baking soda
1 teaspoon Baking Powder
1 1/2 teaspoons Salt
2 2/3 cups Sugar
2/3 cup Vegetable Oil
1 can (15 oz) Pumpkin
2/3 cup Water
0.5 cup Pecans chopped (optional)
Method of Lynn's Pumpkin Bread
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans.
Sprinke tops of loaves with cinnamon sugar before baking.
Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.
Kartoffel Latkes (Potato Pancakes) Starchy baking potatoes such as russets are ideal for latkes.
Ingredients of Kartoffel Latkes (Potato Pancakes)
4 each Potato
1 tablespoon Onion grated
1 large Egg
1/3 cup Flour
3/4 teaspoon Salt
Oil or oil
Method of Kartoffel Latkes (Potato Pancakes)
Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended.
Put 1/2 inch of oil in the skillet. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides.
Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.
Quicky Salsa After working very long hours the kitchen staff would whip this recipe up and serve it with warm tortilla chips and icy cold margaritas. It was a great way to bond with co-workers and put the long days work behind you.
Ingredients of Quicky Salsa
1 large can Whole tomatoes
1 bunch Green onions coarse chopped
1 bunch Cilantro coarse chopped
Lime Juice to taste
Jalapeno peppers (sliced & pickled) to taste
Salt to taste
Method of Quicky Salsa
Put all the ingredients in the food processor and process till desired consistency. The flavors really meld after and hour or so.