What is your most fav dish?!
Answers: Can you give me your recipe?
smothered chicken and rice
Cut and clean 4 chicken breast, season them flour and brown on both side in a skillet with veg.oil.
1 can cream of mushroom soup
1 can water
2cups cooked rice
1 teaspoon gravy master (browning sauce)
1/8 teaspoon thyme
1/8 teaspoon rosemary.
In a bowl combine soup water gravy master mix well
add herbs and stir
In a casserole dish layer rice on the bottom
place chicken on top pour soup over it
Place in oven 350 for about 20 minutes
Serve with salad or veg of choice
Curd rice with potato fries.
Its a german dish., its called Schnitzel and its delicious!!!!!!
Besides that, my stepdad used to make a dish kinda like lasagne, and its a one of a kind dish and also amazing!!
Maccaroni Cheese.....Yummy...
Buffalo Stew and fry bread....reminds me of home...snif sniff...
Buffalo stew
2 tbsp
1/2 tsp
1/2 tsp
2 lbs
2 tbsp
2 cups
1/2 tsp
2-3 tbsp
3
1/4 cup
flour
salt
freshly ground black pepper
bison stew meat cut into 1 inch cubes
canola oil
stock (chicken, vegetable, bison, or a combination)
salt
tomato paste
whole cloves
packed, chopped fresh curly parsley
Set oven at 275F.
Put the flour, salt, and pepper in a plastic or paper bag. Add bison meat cubes and shake to coat.
Put canola oil in large saucepan and heat over medium-high burner. Once hot, add the meat cubes. Brown meat on all sides, stirring occasionally. Reduce heat to avoid excessive browning-on if necessary.
Remove pan from heat source once the meat is browned. Transfer meat cubes to a 3-4 quart casserole dish.
Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned-on bits. Whisk in the salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.
Line the top of the casserole dish with aluminum foil to help form a seal. Put the cover on top of the aluminum foil seal and cook in the oven for 4 hours. Stir stew once after 2 hours of cooking.
Serve with vegetables of choice.
Stew is even better reheated the following day.
Fry bread
2 cups Flour
1 tsp. Salt
3 tsp. Baking Powder
1 cup Water
mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.
sashimi!
Kare Kare Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Kare Kare Cooking Instructions:
In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.
HYDERABADI BIRYANI!!! YUMMMMMMMMMMMY.well for recipe you've to ask my mom but unfortunately she's out of town.....
I love the appetizer crab puffs:
3 pkgs cream cheese (generic or name brand, doesn't matter) softened
1/2 onion- minced (more or less for your personal taste)
1 pkg crab (I use imitation, but real works too. Do not use canned--to much liquid)
1 pkg wonton wrappers
1 small bowl of water
Deep fat fryer or oil on stove
Mix cream cheese and minced onion together until all clumps are smoothed out of the cream cheese. Mix in crab meat and set aside.
Remove wonton wrappers from pkg. Seperate as many as you plan to make. (Mixture will make 3 single stack pkgs of wontons) Work gently with the wrappers as they will tear easily.
Heat oil in fryer to 450 degrees. Take a wrapper, place a tsp full of the mixture in the middle of the wrapper. Wet three edges of the wrapper with your finger. Roll wonton until mixture is safely trapped inside. (into 3rds works well. You can experiment with the shape, I just find that wrapping it into 3rds works well for me).
Crimp edges with a fork. Fry till they float. Remove, place on paper towels. Serve hot or warm...they aren't that great cold.
You can serve them with hot mustard, sweet and sour sauce or plain.....or anything else you think might go good with them.
CHICKEN BURIYANI
2 1/2 lb. chicken
1 measure fine samba
3 large pieces ginger
2 tsps. chilly powder
1 tbsp. salt
1 large piece rampe
4 ozs. ground coconut
2 lb. onions
1/2 cup curd
1/2 tbsp. ground suduru
3 tbsp. ghee
1/2 bottle coconut oil or corn oil
20 cardamons
1/2 tbsp. coriander
1 lb. tomatoes
6 cloves
6 green chillies
yellow colouring
garlic, saffron
COOK THE RICE WITH THE SALT AND TWO LARGE PIECES OF
RAMPE AND CARDAMONS.
CUT CHICKEN INTO NEAT PIECES, RUB WELL WITH GROUND
GARLIC AND GINGER. LEAVE HALF AN HOUR LIKE THIS.
CUT TOMATOES AND OINONS INTO SMALL PIECES. PLACE PAN
ON FIRE AND ADD ONE TBLSP. GHEE INTO IT. WHEN HOT FRY
ONIONS. ADD TOMATOES, CHICKEN, CURRY POWDER, SUDURU,
ONE AND A HALF CUPS WATER AND COOK UNTIL TENDER.
NOW CUT THE REMAINING OF ONIONS AND FRY IN OIL UNTIL
NICE AND BROWN. GRIND THE WHOLE AMOUNT OF FRIED ONIONS
TO A PASTE.
MIX CURD, BROWN ONIONS PASTE AND HALF CUP WATER AND
POUR INTO THE CHICKEN CURRY.
NOW PLACE ONE THIRD OF THE COOKED RICE AT THE BOTTOM
OF A LARGE POT. FIRST APPLY A LITTLE GHEE TO THE BOTTOM
OF THE POT. NOT PUT IN ALL THE MEAT. THE GRAVY SHOULD
BE ALL ABSORBED. NOT PUT IN THE BALANCE RICE AND SPRINKLE THE BURIYANI, YELLOW IN A LITTLE WATER OVER THE RICE.
COVER LID AND SEAL DOWN WITH 1 LB. FLOUR .
COOK ON A VERY SLOW FIRE UNTIL DONE (20 MINUTES). STIR
ONCE AND SERVE HOT.
Sushi :)
I don't know the recipe. I've never made it.
Try it there are a lot of great sushi places
out there now.
Chicken Pizzaaaaaaaaaa
Kielbasa, sauerkraut, and mashed potatoes. Brown a skinless kielbasa on the stove. After it is browned, put in a pot with sauerkraut and 1/2 can of water heat on med-low for 20 minutes. In the meantime, make you potatoes. simple meal and super yummy...
mine is too curd rice with potato deeeeeep fries
biryani...
hyderabad biryani ... at the best
and any kinda Dosa ....