Archive | American Recipes

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Grilled Chicken With Garlic Sauce

Posted on 30 June 2017 by admin  

1/3 cup minced parsley
5 garlic cloves, minced
1/3 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cumin
1 dash cayenne pepper
1 1/2 lbs chicken breast slices, pounded 1/4″ thick
1 Tbs olive oil, for brushing chicken

Method:
In a blender, blend all sauce ingredients together.
Grill or broil the chicken breasts 6 inches from the heat source, brushing with olive oil to keep moist. Grill on each side about 4 minutes.
Top each slice with some of the sauce (about 2 to 3 tablespoons per slice).

 

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Rice Omelette

Posted on 31 July 2014 by admin  

Ingredients:

3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs

Method:

In a bowl, with a fork blend the rice, cheese and pepperoni. Beat the eggs in a separate bowl just long enough to mix the whites and yolks; then season lightly with salt and pepper. In a large frying pan or omelet pan, over medium high heat, melt the butter, being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings

 

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Eggplant with Tahini

Posted on 15 May 2012 by Home Chef  

Ingredients:
3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley

Method:
A few black olives or 1 tomato, thinly sliced, to garnish Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is
necessary, and if you like, a little cumin. Pour the cream into a bowl or a few smaller serving dishes.
Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.

 

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Grilled El Pollo Loco Chicken

Posted on 22 September 2011 by Home Chef  

Ingredients:
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
two whole chicken
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Country Chicken Balls

Posted on 03 August 2011 by admin  

3 slices of white bread
1/2 cup of milk
1 pound of ground chicken
2 cups of cooked rice
1 teaspoon of salt
1/4 teaspoon of ground thyme
1/4 teaspoon of garlic salt
Cornflake crumbs
Vegetable oil
1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
1 1/4 cups of buttermilk
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Chicken Cabbage Rolls

Posted on 28 July 2011 by admin  

1 pound of ground chicken
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted
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Barbecue Cocktail Chicken Balls

Posted on 23 July 2011 by admin  

Ingredients:
2 lb. ground chicken
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam

Method:
Combine chicken, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
In large sauce pan add in barbecue sauce, water and jam.
Add in chickenballs and let simmer on low for 10 minutes. Serve with toothpicks.

 

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Chicken Barbecue Cups

Posted on 21 July 2011 by admin  

3/4 pound of ground Chicken
1/2 cup of barbecue sauce
1 tablespoon of minced onion
3/4 cup of shredded cheddar cheese
2 tablespoons of brown sugar
1 can (10) biscuits (Use “Hungry Jack” if available)
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Chicken Wings with Barbecue Sauce

Posted on 10 July 2011 by admin  

Ingredients:
2 Large cloves garlic minced
1 cup chili sauce or ketchup
1/4 cup vegetable oil
1/3 cup cider vinegar
1/4 cup onion chopped
1-1/2 Tbs Worcestershire Sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried thyme
4 Each chicken wings about 3-3/4 pounds
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Frijoles Borrachos

Posted on 22 October 2010 by Home Chef  

Ingredients:
Kidney Beans 1 ¼ cup
Salad oil 1 tbsp.
Bacon(diced) ¼ cup
Onion(chopped) 1 no.
Garlic(minced) 2 nos.
Jalapeno(seeded and
chopped)
1 no.
Beer 350 ml.
Chicken stock or water 1 cup
Tomato sauce ¾ cup
Oregano dried leaves 2 tsp.
Cumin powder 1 tsp.
Salt to taste
Continue Reading

 

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Planet Hollywood Capn Crunch Chicken

Posted on 20 August 2010 by Home Chef  

Ingredients:
Chicken Crunch:
2 c. Cap’n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper

Method:
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

 

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Lobster Tartar Sauce

Posted on 20 August 2010 by Home Chef  

Ingredients:
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner’s Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar
with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt

Method:
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.

 

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Grilled Turkey With Garlic Sauce

Posted on 12 August 2010 by admin  

1/3 cup minced parsley
5 garlic cloves, minced
1/3 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cumin
1 dash cayenne pepper
1 1/2 lbs turkey breast slices, pounded 1/4″ thick
1 Tbs olive oil, for brushing turkey

Method:
In a blender, blend all sauce ingredients together.
Grill or broil the turkey breasts 6 inches from the heat source, brushing with olive oil to keep moist. Grill on each side about 4 minutes.
Top each slice with some of the sauce (about 2 to 3 tablespoons per slice).

 

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Bacon and Eggs Crescent Sandwich

Posted on 11 August 2010 by admin  

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

 

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Buffalo Chicken Wings

Posted on 23 July 2010 by admin  

2 lbs broiler-fryer chicken wings
1 egg
1 cup cooking oil
2 cups cider vinegar
1 tsp salt
1/2 tsp cayenne pepper to taste
1/8 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp celery salt
dash coriander
dash ground cloves
celery sticks
Chicken
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock).
Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500°F., turning and basting with sauce several times until wings reach desired crispness.
Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
Creamy Blue Cheese Dipping Sauce
In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.

 

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Mushrooms With Garlic

Posted on 14 July 2010 by admin  

Ingredients:
two dozen large
mushrooms, stems
carefully removed
50-100 g butter
25-50 g crushed garlic (3-
6 garlic cloves)

Method:
Fry the mushrooms in a small quantity of butter at high heat. It is important the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue. Mix remaining butter with the crushed garlic. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom. Place the snail ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes.

 

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