Here is a list of Recipes ordered by Most Commented, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
photographic description; processes and ingredients yummy Golden Crust
Home baked Gluten Yeast Free multigrain bread mixing process using pictures
Ingredients
Ingredients includes ground dried Gooseberry (Golden Fruit), Diced Dates, Raisins, Blueberries, Apple pieces and Longan fruits other mix fruits found Aldi's mixed nuts. The freshly ground fruits + mixed nuts including, Walnuts, Almond, Cashew, Brazil, Hazel, also includes Sunflower and Pumpkin seeds, Pine nuts, Goji berries other secret nuts herbs, seeds and spices, including a teaspoon apple cider vinegar, teaspoon macadamia-nut-oil (Drum 58 of course!), ¼ teaspoon of Manuka honey...
250gm "Laucke Gluten Free Easy Bakers mixed grain flour" Wheat, Yeast & Dairy Free. I use a mixer to mix into batter (not a dough) after weighting-out 250gm flour into the 200ml of warm water that has the macadamia-nut-oil, honey and apple cider, in warm water, that helps to warm up the loaf and helps activate the baking soda. It rests in warmed oven for just over 1/2 an hour as long as its mainly Laucke four.
I've also been warming up the Cuisinart oven first by running its steam function for four minutes before putting the batter mix into Baking Paper lined Baking lined dish (no mess Charlie) then it rests in the oven for about 35 minutes, that provides time for the Baking Powder to release carbon dioxide. It rises also little air pockets form. Cuisinart ovens bread setting it steams for 5 minutes and bakes for further 30 minutes at 190 deg.
Laucke easy bakers gluten yeast free Meals and Grains flour is self-rising, it has Baking Powder in it, no yeast
(the flour already has Baking soda, also known as sodium bicarbonate in it, which is widely used in baking because it has leavening properties, meaning it causes dough to rise by producing harmless carbon dioxide)
If you can't get Laucke Gluten Yeast free or any other Gluten Yeast free self-rising flour. Gluten Yeast free plain flour or multigrain then you can add 12.5 g of Baking Powder to every 250g of flour. I have been adding a small part teaspoon of organic Moringa Leaf Powder, Mango powder + type of seaweed Spirulina.
250gm "Laucke Gluten Free Easy Bakers mixed grain flour" Wheat, Yeast & Dairy Free. I use a mixer to mix into batter (not a dough) after weighting-out 250gm flour into the 200ml of warm water that has the macadamia-nut-oil, honey and apple cider, in warm water, that helps to warm up the loaf and helps activate the baking soda. It rests in warmed oven for just over 1/2 an hour as long as its mainly Laucke four.
I've also been warming up the Cuisinart oven first by running its steam function for four minutes before putting the batter mix into Baking Paper lined Baking lined dish (no mess Charlie) then it rests in the oven for about 35 minutes, that provides time for the Baking Powder to release carbon dioxide. It rises also little air pockets form. Cuisinart ovens bread setting it steams for 5 minutes and bakes for further 30 minutes at 190 deg.
Laucke easy bakers gluten yeast free Meals and Grains flour is self-rising, it has Baking Powder in it, no yeast
(the flour already has Baking soda, also known as sodium bicarbonate in it, which is widely used in baking because it has leavening properties, meaning it causes dough to rise by producing harmless carbon dioxide)
If you can't get Laucke Gluten Yeast free or any other Gluten Yeast free self-rising flour. Gluten Yeast free plain flour or multigrain then you can add 12.5 g of Baking Powder to every 250g of flour. I have been adding a small part teaspoon of organic Moringa Leaf Powder, Mango powder + type of seaweed Spirulina.
Directions
Notes
enjoy happy lock-down baking using a Cuisinart oven that includes a steam function, I've found mine does a brilliant .
Prep Time: 60 minutesCook Time: 35 minutes
Total Time: 1 hours, 35 minutes
Number of Servings: 20
Yield: slices
Style: Australian and New Zealander
Vegetarian medley
I quite literally just threw some ingredients together that seemed like they'd be good. Boy, I was not even disappointed :)
Ingredients
1/2 bag of frozen quinoa
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
Directions
Steam cook the quinoa and kale together.
After steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Prep Time: 5 minutesAfter steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 2
Yield:
Style: American, Midwest
Lamb stew
The best lamb stew in the world
Ingredients
2 lbs roast lamb shoulder chunks
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
Directions
- Heat the oil in a pot
- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Prep Time: 20 minutes- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield:
Style: European
EZ PZ shepherd's pie in a Pan
I am always getting home just before dark, no time for leisurely cooking!
Ingredients
Grapeseed oil cold pressed
Instant mash
Water or milk
Corned beef hash
Fresh hen eggs
Himalayan salt, fresh ground pepper
Grated cheddar or Parm if you like that
Instant mash
Water or milk
Corned beef hash
Fresh hen eggs
Himalayan salt, fresh ground pepper
Grated cheddar or Parm if you like that
Directions
Pan, on heat, grapeseed oil sizzles
Corned beef, sizzle a bit
Dry mash all over that, water over mash
(Mitigates hot water splashing mess)
Sizzle til bottom crisps
Stir or flip
Add a little more oil
Crack in the egg
Add Himalayan salt
Grind fresh pepper, stir or flip the egg
Add cheese, if it's not dark let melt
Try to eat before sundown!
Corned beef, sizzle a bit
Dry mash all over that, water over mash
(Mitigates hot water splashing mess)
Sizzle til bottom crisps
Stir or flip
Add a little more oil
Crack in the egg
Add Himalayan salt
Grind fresh pepper, stir or flip the egg
Add cheese, if it's not dark let melt
Try to eat before sundown!
Notes
Once in awhile I Pan fry bacon instead of using good oils. Just a better taste IMO
Prep Time: 2 minutesCook Time: 10 minutes
Total Time: 12 minutes
Number of Servings: 2
Yield: 8-10 oz on the plate, meat carb protein oils nutrition
Style: American, Mountain
Herbal Mushroom Black Chicken Soup
In summer, it is easy to suffer from insomnia, fatigue, dizziness, and lack of energy all day long. Treat yourself to a bowl of black chicken soup!
Especially sisters can replenish qi and blood before and after menstruation, making people feel more energetic, and cooking is also a very ritual thing, which can increase the fun of life and is quite interesting.
At the same time, after a day's work, drinking a sip of soup can relax the body and sleep well
Ingredients
According to personal taste and family needs
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
1. Half a black-bone chicken
2. Half a catty of mushrooms, green onion and ginger
4. Important medicinal materials
Astragalus 10g, Codonopsis 10g, Angelica 10g, Peoria cocos 8g, red dates 5
(The mushrooms I used are Pleurotus eryngii and red matsutake, other mushrooms are also available)
Directions
very simple!
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
The first step: cut the black-bone chicken into pieces, and blanch it (refers to heating the black-bone chicken in a boiling water pot until it is half-cooked or fully cooked, then take it out for further cooking or seasoning)
Step 2: Put all the ingredients into the soup pot and boil for 2 hours, and finally add a little salt according to your own taste
Notes
advantage
Nourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Prep Time: 20 minutesNourishing yin and nourishing blood, tonic
Enriching blood and promoting blood circulation, anti-aging, calcium supplementation, calcium supplementation
For people who stay up late, those who are physically weak are more friendly
prohibit
1. People with cold and fever, excessive internal fire, heavy phlegm-dampness, obesity, heat-toxic boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat.
2. It is not suitable for those who are warm and hot in the gallbladder, help fire, hyperactivity of liver yang, o*al erosion, skin furuncle, and constipation.
Black-bone chicken soup is not suitable for people with constipation
3. Patients with aneurysm, coronary heart disease and hyperlipidemia should avoid drinking chicken soup.
4. People with cold, fatigue and fever should not eat chicken and chicken soup.
5. It is not advisable to wear it when carrying iron contacts.
6. The rich protein in the diet will destroy the kidney load, so people with kidney disease should eat as little as possible, especially those with uremia should fast.
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Number of Servings: 3
Yield: one pot
Style: Asian, Chinese
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
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
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
Instructions
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.
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
The creator of this recipe stated this blow.
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Prep Time: 5 minutesSince 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
Tie Dye Cheesecake Bars
So groovy man.
Ingredients
FOR THE CRUST:
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
Directions
Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Prep Time: 20 minutesMake crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Cook Time:
Total Time: 4 hours
Number of Servings: 12
Yield: YIELDS: 10 - 12
Style: American
Chocolate Sponge
This is a no fail Chocolate Cake which I use for birthdays.
It is quick to make and very moist.
Ingredients
3 oz Butter
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
Directions
Mix with electric beater the butter(I soften butter a little in microwave first), sugar, golden syrup and vanilla essence with 1-2 Tablespoons of hot water to a smooth creamy mixture.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Notes
I've used imperial measurements.
Just convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Prep Time: 20 minutesJust convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: Australian and New Zealander
Gomes de Sá Cod Fish (Bacalhau à Gomes de Sá)
The easy way of the most famous Portuguese recipe
Ingredients
500 grams of dried salted cod
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
Directions
Soak the cod, place in a pan and add boiling water to cover it.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Notes
Serve while hot.
I prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Prep Time: 3 hours, 20 minutesI prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Cook Time: 10 minutes
Total Time: 3 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Chicken Biryani Recipe
Chicken Biryani Recipe
(First of all the Chicken or Goat Mutton/Meat the spices always come as same as like Ginger paste,Garlic paste,Cinnamon , Cardamom ,Cloves and Nutmeg it always come in Everest Ready made spices Powder then Goes for the preparation of the Chicken to cook in a Container .)
Ingredients
(Chicken Biryani Recipe's are First make chopped Whole Chicken into pieces then use it ingredients Like Ginger Paste,Garlic Paste, red Chili Paste or Powder ,Salt ,Turmeric Powder , Cumin Seed Powder , Coriander Powder , Bay Leaf , Cloves Cinnamon ,Cardamom Nutmeg , Chopped Onions , Black Pepper , Star Anise and Cooking Rice as any type like Basmati Rice means Long Grain Rice or any hard Boiled Rice which takes time to Cook and Need it some Dry Grapes , Cashew Nuts and for making garnishing color as Cherry and Margarine or Butter.)
Directions
(Now Lets begin of making process of Chicken Biryani First off all make chopped 5 onions and then make chopped Chicken into pieces take it a empty bowl and pour it the chicken inside the bowl then make add chopped Onions, Ginger Paste,Garlic Paste, Salt, Turmeric powder, Red Chili Powder, Cumin Powder and Coriander powder, Mustard Oil in the Chicken and make all the spices as together in the bowl where is the Chopped chicken is there after mixing all the spices . Make it on the Gas Stove put it on the stove a Aluminum Container with the Cover use any cooking oil like Mustard Oil is better to make a a Chicken in a very good Taste just make it pour inside of the Container and then add it Cumin Seeds and Bay Leafs pour it then on Later put it all the marinated the chopped chicken in the Container then make stir as well and up to an Hour to make cook the Chicken when the chicken is in Cook pour it Any type of Hard Boiling Rice into the Chicken and put it all the things like Dry Grapes,Cashew Nuts and Cherry's and the Add Margarine or Butter full Packet into the Hot / Warm Container and then again stir well and when the stirring is over use it to make seal the Aluminum Container by help of the Container Cover and put it heavy stone in the upper portion of the Aluminium Container Cover and make verify the Container should be get sealed by help of heavy stone by which the smell of Biryani should not get exposed .So make verify by your self and after 1 hour become you can remove the seal of the Aluminium Container Cover and then you will find it the sweet and salty mixed Chicken Biryani and flavored by Cashew Nuts and the color will be changed when you will open the Container on where you have cooked the Chicken Biryani and after ward serve it the Chicken Biryani and eat it the Chicken Biryani .)
Notes
Well I'am as my self a Staff / Cook and a Dish Washer and i know the recipe of Chicken Biryani .So i know the cooking process .
Prep Time: 60 minutesCook Time: 2 hours
Total Time: 3 hours
Number of Servings: 1
Yield: 1-2 Servings
Style: Indian
This is a list of recipes submitted by CS members. Click 'Details' tab to see all recipes, or click on a recipe title to view and comment on individual recipes. Click headings to sort by comments or views.
Would YOU like to post a recipe in the Cooking Corner? Have you written recipes that you'd like to share with other members? Posting your recipes shows your skill and creativity and helps members get to know you better. Your recipe will appear on the Connecting Singles Recipes page and also in a link on your profile page. Click here to publish your recipes »