How to cook ROAST CHICKEN BEEF STEAK CHIILLI BEEFSTEAK SAMBALBEEFSTEAK n FRENCH FRIES nBURGER ALL western food?!
Answers:
Roast chicken
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a roasting pan, and season generously inside and out with salt and pepper!. Sprinkle inside and out with onion powder!. Place 3 tablespoons margarine in the chicken cavity!. Arrange dollops of the remaining margarine around the chicken's exterior!. Cut the celery into 3 or 4 pieces, and place in the chicken cavity!.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C)!. Remove from heat, and baste with melted margarine and drippings!. Cover with aluminum foil, and allow to rest about 30 minutes before serving!.
BEEF STEAK
12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt!. Add the beef filet and coat well on all sides!. Cover and marinate in the refrigerator for 1 hour!.
Melt butter in a medium saucepan over medium high heat!. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C)!.
baked french fries
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Preheat oven to 450 degrees F (230 degrees C)!.
Cut potato into wedges!. Mix olive oil, paprika, garlic powder, chili powder and onion powder together!. Coat potatoes with oil/spice mixture and place on a baking sheet!.
Bake for 45 minutes in preheated oven
CHICKEN BURGERS
1 ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onions, sliced into rings
4 boneless, skinless chicken breast halves
salt and pepper to taste
4 hamburger buns
4 tablespoons mayonnaise
4 slices provolone cheese
In a small bowl, combine sliced avocado and lemon juice!. Add water to cover; set aside!. Preheat an outdoor grill for high heat and lightly oil grate!.
Heat butter in a large heavy skillet over medium-high heat!. Saute the onions until browned and caramelized; set aside!.
Season the chicken with salt and pepper!. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side!. Place buns on grill just long enough to toast them!.
Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado!. Www@FoodAQ@Com
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a roasting pan, and season generously inside and out with salt and pepper!. Sprinkle inside and out with onion powder!. Place 3 tablespoons margarine in the chicken cavity!. Arrange dollops of the remaining margarine around the chicken's exterior!. Cut the celery into 3 or 4 pieces, and place in the chicken cavity!.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C)!. Remove from heat, and baste with melted margarine and drippings!. Cover with aluminum foil, and allow to rest about 30 minutes before serving!.
BEEF STEAK
12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt!. Add the beef filet and coat well on all sides!. Cover and marinate in the refrigerator for 1 hour!.
Melt butter in a medium saucepan over medium high heat!. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C)!.
baked french fries
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Preheat oven to 450 degrees F (230 degrees C)!.
Cut potato into wedges!. Mix olive oil, paprika, garlic powder, chili powder and onion powder together!. Coat potatoes with oil/spice mixture and place on a baking sheet!.
Bake for 45 minutes in preheated oven
CHICKEN BURGERS
1 ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onions, sliced into rings
4 boneless, skinless chicken breast halves
salt and pepper to taste
4 hamburger buns
4 tablespoons mayonnaise
4 slices provolone cheese
In a small bowl, combine sliced avocado and lemon juice!. Add water to cover; set aside!. Preheat an outdoor grill for high heat and lightly oil grate!.
Heat butter in a large heavy skillet over medium-high heat!. Saute the onions until browned and caramelized; set aside!.
Season the chicken with salt and pepper!. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side!. Place buns on grill just long enough to toast them!.
Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado!. Www@FoodAQ@Com
I'll give you the recipe for the BEST chili ever !!!
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Drain, and crumble!.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder!. Bring to a boil, then reduce heat to low!. Simmer for 1 1/2 hours!. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours!.) Serves 10!.
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2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Drain, and crumble!.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder!. Bring to a boil, then reduce heat to low!. Simmer for 1 1/2 hours!. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours!.) Serves 10!.
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SPECIAL ROAST CHICKEN AND DRESSING
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter
Wash bird well inside and out!. Wipe dry with a paper towel!. Stuff with dressing!. Truss and tie!.
Brush with melted butter!. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika!. Place in oven at 325°F!.
Roast, uncovered, breast side up!. Keep turning and basting occasionally, until chicken is browned evenly on all sides!. Baste often for a moister bird!.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer!.
Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika
Boil and mash potatoes!. Add bread crumbs!.
Melt a pat of butter in a skillet; sauté onion and apple!. Saute until onions are translucent and apple is tender!. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired)!. Stir in herbs and seasonings!.
Remove from heat and stir in egg!. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry!.
Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance!.
GARLIC BEEF STEAK
2 beef rib fillets
4 cloves garlic
1 chili pepper
1 scallion
1/2 T cooking wine
1/2 T cornstarch
1 tsp salt
1 T rice wine
1 tsp soy sauce
1 tsp sugar
1/2 T cornstarch mixed with 2 T water
Cut each rib fillet into three equal portions!.
Prepare a marinade with 1/2 T cooking wine, 1/2 T and 1 tsp salt!. Marinate steak for 20 minutes!.
Mince garlic, shred chili pepper and scallion finely!.
Heat oil in a wok, fry beef ribs until half cooked; remove and set aside; stir fry chili pepper and scallion, then garlic!. Return ribs, add 1 T rice wine, 1 tsp soy sauce, 1 tsp sugar, 1/2 T cornstarch water!.
Saute over high heat until ribs are done!. Serve!.
CHILLI SAUCE
12 to 14 lbs!. tomatoes
4 c!. chopped celery
2 1/2 c!. ground onion
2 1/2 c!. green peppers
6 in!. stick cinnamon
4 1/2 c!. brown sugar
4 c!. cider vinegar
1/4 c!. salt
1 tbsp!. dry mustard
1 1/2 tsp!. cloves
Quarter tomatoes, cook 15 minutes!. Drain off 6 cups tomato juice!. Add celery, onion, pepper and simmer 1 1/2 hours!. Tie stick cinnamon in cloth, add to mixture!. Add brown sugar vinegar, salt, mustard and cloves!. Cook 1 1/2 hours!. Remove spice bag!. Pour in hot jars!. Adjust lids!. Process in boiling water 5 minutes!. Makes 9 pints!.
Www@FoodAQ@Com
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter
Wash bird well inside and out!. Wipe dry with a paper towel!. Stuff with dressing!. Truss and tie!.
Brush with melted butter!. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika!. Place in oven at 325°F!.
Roast, uncovered, breast side up!. Keep turning and basting occasionally, until chicken is browned evenly on all sides!. Baste often for a moister bird!.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer!.
Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika
Boil and mash potatoes!. Add bread crumbs!.
Melt a pat of butter in a skillet; sauté onion and apple!. Saute until onions are translucent and apple is tender!. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired)!. Stir in herbs and seasonings!.
Remove from heat and stir in egg!. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry!.
Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance!.
GARLIC BEEF STEAK
2 beef rib fillets
4 cloves garlic
1 chili pepper
1 scallion
1/2 T cooking wine
1/2 T cornstarch
1 tsp salt
1 T rice wine
1 tsp soy sauce
1 tsp sugar
1/2 T cornstarch mixed with 2 T water
Cut each rib fillet into three equal portions!.
Prepare a marinade with 1/2 T cooking wine, 1/2 T and 1 tsp salt!. Marinate steak for 20 minutes!.
Mince garlic, shred chili pepper and scallion finely!.
Heat oil in a wok, fry beef ribs until half cooked; remove and set aside; stir fry chili pepper and scallion, then garlic!. Return ribs, add 1 T rice wine, 1 tsp soy sauce, 1 tsp sugar, 1/2 T cornstarch water!.
Saute over high heat until ribs are done!. Serve!.
CHILLI SAUCE
12 to 14 lbs!. tomatoes
4 c!. chopped celery
2 1/2 c!. ground onion
2 1/2 c!. green peppers
6 in!. stick cinnamon
4 1/2 c!. brown sugar
4 c!. cider vinegar
1/4 c!. salt
1 tbsp!. dry mustard
1 1/2 tsp!. cloves
Quarter tomatoes, cook 15 minutes!. Drain off 6 cups tomato juice!. Add celery, onion, pepper and simmer 1 1/2 hours!. Tie stick cinnamon in cloth, add to mixture!. Add brown sugar vinegar, salt, mustard and cloves!. Cook 1 1/2 hours!. Remove spice bag!. Pour in hot jars!. Adjust lids!. Process in boiling water 5 minutes!. Makes 9 pints!.
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Roast Chicken
Rinse the chicken and remove the giblets, if they are inside the cavity!.
Pat the chicken dry!.
Rub soft butter or neutral vegetable oil over the skin!.
Season as desired!.
Roast until done!.
Let rest a few minutes before serving!.
Carve and serve!.Www@FoodAQ@Com
Rinse the chicken and remove the giblets, if they are inside the cavity!.
Pat the chicken dry!.
Rub soft butter or neutral vegetable oil over the skin!.
Season as desired!.
Roast until done!.
Let rest a few minutes before serving!.
Carve and serve!.Www@FoodAQ@Com