Spicy Chicken Fillet Sandwich

Spicy Chicken Fillet Sandwich recipe. Now you can re-create chicken recipe or the spicy kick of the original with a secret blend of spices in the chicken's crispy coating by easy recipe.

Ingredients:
6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

How to cook:

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl. 
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain. 
7. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and serve hot.

Makes 4 sandwiches from this chicken recipe, and taste Spicy Chicken Fillet Sandwich

White Tassel Hamburgers 2

White Tassel Hamburgers easy recipe

Ingredient:

• 1 pound Ground SIRLOIN
• 2/3 cup Canned beef broth
• 1 Jar babyfood strained beef -- (3 ounces)
• 1/4 cup Dry onions
• 1/4 cup Hot water
• Mustard
• Catsup
• Pickles

How to cook:
mix meat babyfood and broth together well then but in fridge for 3 hours or over night. then add hot water to onions to hydrate them make small hamburgers put in frying pan with the end of a spoon put holes in the burgers while frying so they will cook evenly. then before tuning put some onions on top of each burger then place buns on top bottom of buns down. so they will be steamed warm. garnish with pickle catsup and mustard. White Tassel Hamburgers easy recipe ready to served

White Tassel Hamburgers

White Tassel Hamburgers easy recipe

Ingredients:
1 lb Ground sirloin (not ground chuck)
3 oz Jar of strained beef or veal baby food
2/3 c Canned clear beef broth
1/4 c Dry minced onion
1/4 c Hot water
1 pk Regular hot dog buns

How to cook:
Mush together beef, baby food, and broth. Refrigerate, tightly covered, for a couple of hours. Roll meat into small balls, flatten and fry in pan on stovetop. Mix together onion and water. Place approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip burger on top of this mixture. Serve immediately after they are finished cooking. For buns, cut a hot dog bun into pieces that are the same size as the hamburgers. ready to serve an easy recipe of hamburger

Low-Fat New York City Knish

Low-Fat New York City Knish Recipe, easy to use recipe

Ingredients:
6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough

How to cook:
1. Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
2. Sauté onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
3. Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Makes four knishes of New York City Knish easy recipe

Chile Fudge Pie

Chile Fudge Pie Recipe, an easy recipe for home make pie

Ingredient :

• 2 ts Ancho puree*
• 1/2 lb Butter
• 1/2 c Chopped walnuts
• 1/2 c Chopped pecans
• 2 Eggs
• 1/2 c White sugar
• 1/2 c Brown sugar
• 1/2 c Flour
• 1 c Semisweet chocolate chips
• 9 inch unbaked pie shell

*Note:For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor.

How to preparation:
Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done. This easy recipe of chile fudge pie is for 1 serving size

MUSTARD SAUCE

MUSTARD SAUCE. another easy sauces recipe

Ingredients:

• 3 tb Dry mustard
• 2 tb Hot water
• 1 tb Sesame seeds; toasted
• 3/4 c Soy sauce
• 1/4 Garlic clove; crushed
• 3 tb Whipping cream; whipped

How to cook: In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. This easy sauce recipe are for 8 servings

Magic Mustard Sauce

Magic Mustard Sauce Recipe
This is easy recipe to try

Ingredients:

• 1 tbsp Sesame seeds - crushed & toasted 
• 3 tbsp Dry mustard 
• 2 tbsp Hot water 
• 3/4 cup Soy sauce 
• 1/4 Garlic clove - crushed 
• 3 tbsp Heavy cream - whipped 

How to cook:
Preheat oven to 350°F. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes) Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream. Easy mustard sauce recipe

Japanese Fried Rice

Japanese Fried Rice easy recipe

Ingridients:

• 4 cups cooked rice 
• 1 cup frozen peas - thawed 
• 2 tbsp finely grated carrot 
• 2 eggs - beaten 
• ½ cup diced onion 
• 1½ tbsp butter 
• 2 tbsp soy sauce 
• salt 
• pepper 

How to make:

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. 

Makes 4 servings Japanese Fried Rice easy recipes.

Ginger Salad Dressing

Ginger Salad Dressing recipe. As far as salad dressings go, this is one of the most requested, and tasty. This Top Secret Recipes version of ginger salad dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set.

Ingredients:
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

How to cook:
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Makes 1 3/4 cups from this easy recipe of ginger salad dressing

Ice Cream Cake

Ice Cream Cake recipe

Traditional white birthday cakes are pretty boring by themselves. Scoop a little ice cream onto the plate and I'll perk up a bit. But, hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll be the first one in line with a plastic fork. This 4500-unit ice cream chain stacks several varieties of pre-made ice cream cakes in its freezer, but I've discovered the most popular version, over and over again, is the one made from white cake with pralines and cream ice cream on top. So that's got to be the version we clone here. But don't think you're locked into this formula - you can use any flavor of cake and ice cream you fancy for your homemade masterpiece. Just be sure the ice cream you choose comes in a box. It should be rectangular shape so that the ice cream layer stacks up right. Then you'll want to find a real sharp serrated knife to cut the ice cream in half while it's in the box. And check this out: That white stuff that coats the cake is actually softened ice cream spread on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits your festive occasion. Voilà! You've just made an ice cream cake at home that looks and tastes like those in the stores that costs around 35 buck each.

Cake
Ingredients:
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting optional colored frosting
A sharp bread knife makes box slicing easy Ice cream on top of the cake, and all the trimming

How to make:

1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil, and 3 eggs. Pour the batter into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the pan and place it on a wax paper-covered cookie sheet, or a platter or tray that will fit into your freezer. 
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream lengthwise through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay the halves next to each other on the cake. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When the cake has been trimmed, place it into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Sitr the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat your cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up. 
5. When the cake has set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10 minutes before slicing. Cut the cake with a sharp knife that has been held under hot water. Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get it in a box.

Bake And Baste Chicken

Bake And Baste Chicken easy recipe

Ingredients:

• 1/4 c Canola oil
• 1 tb Honey
• 1 tb Lime juice
• 1/4 ts Paprika
• 4 Chicken breast halves

How to make:

Washed/patted dry Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer.Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4.

Pretzels

INGREDIENTS:1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.

How to make:

Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet.

Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

Irish Cream

Ingredients:
1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract

How to make:
Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.
Makes 4 cups.

Jamocha Shake

This thick drink is actually more milk shake than coffee drink, but if you like the original, you'll love this recipe easy-to-make clone that serves two.

Ingridients:
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

How to make:

1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 
3. Pour drink into two 16-ounce glasses.

Makes 2 large drinks.

Bronco Berry Sauce

The sweet and spicy flavors make this easy recipe is delicious jelly sauce that has many uses beyond dipping quick service finger foods. For one, use it as a side for your next batch of lamb chops rather than mint jelly.  It would take more than just a few blister packs to perk you that meal.

Ingredients:
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers

How to make:

1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed.

Makes 1 cup

Baked French Onion Soup

INGREDIENTS:
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Instruction:

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
4. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.

Applebee's Pico de Gallo

Notes: This easy recipe is a great summer relish to serve with chips, or even on a hamburger. 

INGREDIENTS:

3 large tomatoes diced, 1 large onion diced

2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)

2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder 

1 Tbsp. olive oil, 1 Tbsp. white vinegar

Preparation Instructions: 

Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.

Caramel-Chocolate Cream Puffs

Ingredients

• 16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
• 1 12.25-ounce jar caramel sauce
• 1 16-ounce jar hot fudge or dark-chocolate sauce

Preparation 

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts

Fried Chicken

This easy recipe, call Fried chicken has been the most favourite meal for each generation in no matter which country people live in. I believe that each country have their own way of serving and cooking their special style of fried chicken. And I believe that each home have their own favourite recipes for fried chicken. Mothers… specially know how to capture their children’s hearts by preparing the foods which they like, and… the taste that they love.  

In Indonesia itself, there are many types of fried chicken. Indonesia is a country which is rich with spices and many types of agriculture products. Indonesia is also rich with the cultures, people with different backgrounds and languages, but we have one national flag and language.  

Before KFC (Kentucky Fried Chicken) entered the market of fried chicken in Indonesia and introducing western style fried chicken in our country for the first time more than a couple of decades ago, I only knew the traditional fried chicken which my mom used to cooked for us. Traditional Indonesian fried chicken are marinated in spices such as tamarind, turmeric, ginger, garlic, etc. In different article I will post the recipe for fried chicken using indian spices and yoghurt.
For this recipe, I have modified the original recipe according to my taste.

Ingredients:

• 500 gms chicken - cut in medium pieces
• 2 pcs onions - make a rough paste
• 2 pcs garlic - make a rough paste
• 1 pcs egg
• 200 gms plain flour
• 1 tsp pepper
• 1.5 tsp salt
• Oil to fry

How to make:

• Wash the chicken and pat dry with the tissue towel
• Marinate the chicken with the mixture of garlic, onion, half tsp of pepper and 1 tsp salt. Keep for about 1-2 hours
• Mix the flour with the rest of the pepper and salt
• Whisk the egg in separate bowl
• Heat the oil
• Take one piece of chicken, dip in the egg and after that cover it with the flour
• Fry until golden brown
• Serve with chilli and tomato sauce

Porcini Mushroom Risotto

Risotto enjoys its greatest popularity in northern Italy (rice is grown in the valley of the Po River), where it turns up in regional versions from the Adriatic to the Mediterranean coasts; saffron-hued risotto alla milanese is a deserved classic.


Ingredients:

• 1 ounce dried porcini mushrooms (cépes)
• 1 1/2 cups hot water
• 1 1/2 cups regular-strength chicken or beef broth
• 3 tablespoons butter (or margarine)
• 1 tablespoon olive oil
• 1 medium-size onion (finely chopped)
• 1 clove garlic (minced or pressed)
• 1 cup short- or medium-grain white rice
• 3/4-1 cup grated Parmesan cheese