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Baked Chicken Breast w/Toasted Bread Crumbs and Shredded Cheese
I like it cause it tastes good and doesn't take a long time to make it.
Ever other week I fix it.
Ingredients
Directions
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Notes
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6 servings
Style: American, Northeast
Bang Bang Chicken
Is based on Australian master chef recipe.
Ingredients
1/2 a English cucumber. Remove centre and cut into batons or thin slices.
Dressing (mixed together until sugar dissolves):
1 1/2 Tb sugar
1 Tb chilli oil
1 1/2 Tb sesame oil
1 1/2 Tb light soy sauce
1 Tb Chinese black vinegar
1/2 tsp toasted and ground Sichuan dried red peppercorns
2 Tb toasted sesame seeds
1 spring onion, finely sliced across
Directions
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.
Notes
cool, then strain through a fine sieve.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Chinese
The best beef rendang according to national geography
I got this recipe from my great great grandma
Ingredients
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
Directions
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Notes
You could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Cook Time: 3 hours
Total Time: 4 hours
Number of Servings: 6
Yield:
Style: Asian
US as in You and Me
ok, So I get bored, i get silly.
Ingredients
Directions
-Bring the heat up slowly as not to ruin the relationship but keeping the heat there to fuel the desire. I don't think you could ever spice up the relationship to much so adding spice to taste is always good
-Apply copious amounts of love remembering to feel the emotion before giving up.
-Make sure you are wiling to give as much as take in all that is needed. Keep an open mind
-In this recipe, Don't share!
-Understand this is a recipe for a good old fashioned southern relationship
-Love God and Love your mother!
-Yeah, sometimes some things may require adjusting or compromising.
Notes
Cook Time: 30 hours
Total Time: 30 hours
Number of Servings: 2
Yield: one happy family
Style: American, Southern Recipes
Carne de porco a Alentejano
Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is seen with the combination of clams with pork, what at first might seem an unusual combination complements each other very nicely and both contribute to a rich and flavorful sauce which is truly unique. This simple and easy to make recipe lets you make this delicious Portuguese dish without the fuss.
Ingredients
1/2 pound pork fillet, cubed
1 teaspoon paprika
salt and pepper to taste
2 cloves garlic, sliced
1 bay leaf
3 teaspoons olive oil, divided
2 chopped onions
1 and a half cups Portuguese white wine
4 cloves garlic, minced
2 chopped tomatoes
1/4 teaspoon dried crushed chillies
handful chopped fresh parsley
Directions
2) Add the sliced garlic cloves, bay leaf, and cubed pork, and mix. Let it marinate for at least 4 hours, turning occasionally.
3) Remove pork; reserve the marinade. Pat pork completely dry. Discard the bay leaf.
4) Heat 1 teaspoon of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl.
5) Pour the reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over the pork and set it aside.
In a saucepan, heat the remaining oil; add the onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
6) Spread the clams over the sauce; cover the saucepan and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
7) Sprinkle with the parsley on a platter and serve with some bread to enjoy all of the sauce!
Notes
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 1
Yield: 2
Style: European, Portuguese
Pita
Tzatziki:
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.
I add fresh basil, ground in a mortar. And dried dill.
Ingredients
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
Directions
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Yield:
Style: European, Greek
Potato-and-Cheese Patties
Made from mashed potatoes seasoned with onions and stuffed with cheese.
Ingredients
1 1/2 teaspoons kosher salt 2 medium peeled baking potatoes, quartered [about 1 1/4 pounds] 6 tablespoons [1 1/2 ounces] shredded queso fresco or Monterey Jack cheese 2 tablespoons minced green onions 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 3/4 cup diced tomato 1/2 cup julienne-cut red onion
Directions
Step 1
Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls [about 1/2 cup per ball]. Flatten balls into 1/2-inch-thick patties [about 3-inch diameter]. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
Step 3
Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: European, Spanish
Chicken Breasts,Broccoli Cheese Stuffed
I found this on the internet and haven't tried it as yet but I do intend on trying it.
Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
Directions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Best of the Midwest Burger
Nothing is as Midwestern as the summer cookout... grilled corn, lemonade, potato salad, chips, and best of all, the hamburger. Brisket and ribs can become tedious due to their long cooking times, but the short grilling time and simplicity of burgers leads to yummy variations.
The best burgers are often cooked on a griddle in butter, but some simple modifications can create similar wonderful, greasy flavor in a grilled burger, perfect for a cookout. Adding shredded cheese to the uncooked patty adds moisture, even when cooked to medium. Any cheese will work. Then add your favorite toppings.
Ingredients
1/4 cup finely grated onion
1 tbsp cream
Salt and pepper to taste
1/2 cup shredded Monterey Jack
6 slices of favorite cheese (Monterey Jack pictured)
6 strips of bacon
6 buns
butter
Directions
2. Add beef, onion, cream, shredded cheese, salt, pepper, and chopped bacon to bowl, mix thoroughly
3. Roughly form six equal patties by hand
4. Cook approximately six minutes per side over high heat on charcoal or gas grill, or until the internal temperature reaches 160F
5. Optional: Top burgers with slices of cheese a minute before removing from grill
6. Toast buttered buns on grill
7. Add burgers to buns, garnish with any additional toppings, and enjoy!
Cook Time: 12 minutes
Total Time: 27 minutes
Number of Servings: 6
Yield: 6 hamburgers
Style: American, Midwest
Ropa Vieja
A traditional Cuban recipe of shredded meat in a rich sauce.
Ingredients
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
Directions
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
Notes
Cook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
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