CHICKEN AND ALMOND SALAD

        Chicken And Almond Salad

How are you all doing today my Wonderful viewers, it been long, since have posted, so sorry about that. Been very busy with work. Hope you are all good? So let get started, today will be teaching you all on how to prepare Delicious mouth watering Chicken and Almond Salad. I bet it with you if you try it you gonna like it, as much as I did. So let get to the kitchen.

Ingredients needed:

1. 1, 1/2 c. cooked chicken,

2. 3/4 c. diced celery, 

3. 1, 1/2 tbsp. lemon juice,

4.  1/2 c. seedless white grapes, 

5.  1/2 c. almonds,

6.  1/2 tsp. dry mustard, 

7.  3/4 tsp. salt,

8.  1/16 tsp. pepper, 

9.  1/8 c. light cream,

10.1 hard boiled egg, sliced 

11.1/2 c. mayonnaise.

Directions:

 

1. Mix cream and mayonnaise together with mustard, lemon juice, salt and 

pepper.

2. Pour over other ingredients. Delicious! 

Please drop your comments below. 

Curried Chicken Balls

      Curried Chicken Balls

Hello viewers, today I will be teaching you how to prepare Delicious mouth watering Curried chicken balls. So let get started.

Ingredients needed:

1. 2 (3 oz.) pkg. cream cheese, softened,

2. 2 tbsp. orange marmalade,

3. 2 tsp. curry powder, 

4. 3/4 tsp. salt, 

5. 1/4 tsp. pepper,

6. 3 c. finely minced cooked chicken 

7. 3 tbsp. minced green onion 

8  3 tbsp. minced celery, 

9. 1 c. finely chopped almonds, toasted,

Directions:

1. In a mixing bowl, combine first 5 ingredients.

2. Beat until smooth. Stir in 

chicken, onion and celery. 

3. Shape into 1-inch balls; roll in almonds. 

4. Cover and chill until firm (can refrigerate up to 2 days). 

Yield: about 5 dozen 

appetizers. 

Orange Butternut Sauce

           Orange Butternut Sauce
                 

 

Ingredients:

1. 1/4 teaspoon of light oil (1.25 ml) with a dash of toasted sesame oil,

2.   2 garlic cloves, bashed, peeled and chopped,

3.  3 cups of chicken stock (708ml); use a vegetable stock if you prefer to make a dish completely vegetarian,

4.  One 2 _pound or 900 gm butternut squash, baked for 50 minutes at 360°F (180°C) to yield 3 cups of pulp (708 ml),

5.  1 (6_ inch or 15 cm) piece rosemary,

6.  1 cup of frozen corn (236 ml),

7. 1/4 teaspoon freshly ground black pepper (1.25 ml),

8. 1/8 teaspoon of salt ( 6 ml),

9. 1/4 teaspoon of cumin (1.25 ml),

10. 2 tablespoons of cornstarch (30 ml) mixed with 1/4 cup of unsweetened orange juice (59 ml) (slurry),

11. 1/4 cup of strained yogurt (59 ml).

Directions ;

1. Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes.

2. Stir in the stock, cooked butternut squash, and rosemary and simmer for 15 minutes.

3. Remove the rosemary and discard.

4.  Stir in the corn, pepper, salt, cumin, and cornstarch slurry and cook for 3 minutes, after cooking for 3 minutes,  pour into a blender and puree until very smooth about 5 minutes.

5. To serve: just before serving, whisk in the yogurt for a sense of added richness, present immediately, rossed with your favorite pasta, or refrigerate before adding the yogurt and reheat later.

Don't forget to comments,

Let me know how yours goes.

Baked Chicken Salad

            Baked Chicken Salad
                 

Hello viewers,

How are you all doing today?

Let make Delicious Baked Chicken Salad today, is yammy, you can eat it either for breakfast, lunch or supper, as you like.

You can take along with any drink of your choice like: Best ever lemonade, Ginger lemonade, Black Cherry cocktail drink and so on, the recipes for those drinks are in this site.

So let get started.

Ingredients:

1. 2 cup of cubed chicken,

2. 2 cup of celery, sliced,

3.  1(10oz) pkg, frozen green peas,

4.  1/2 cup slivered almonds,

5.  2 tablespoons of green pepper,

6. 1 tablespoon of grated onion,

7. 2 tablespoons of diced pimento,

8. 2 tablespoons of lemon juice,

9. 1/2 tablespoon of salt,

10. 3/4 cup of mayonnaise, 

 11. 1c grated American cheese.

Instructions:

1. Combine all ingredients thoroughly turn into buttered 2 quart casserole.

2. Sprinkle with cheese and bake at 350 degree for 25 minutes or until cheese is melted.

3. Make 10 servings and thus can be frozen.

Drop your comment below.

Thanks.

Fluffy American Pancake

            Fluffy American Pancake
                   

Hello viewers,

Hope you are all doing fine?

I will be teaching you guys how to prepare Yammy Fluffy American pancake.

So let get started.

These pancakes are light and fluffy and great for a weekend brunch.

Try adding a large handful of fresh blue berries to the batter before cooking.

Ingredients:

1. 135g, 4/3 oz plan flour,

2. 1 tablespoon of baking powder,

3.  1/2 tablespoon of salt,

4.  2 tablespoon of caster sugar,

5. 130 ml/ 4 _ 1/2 fl oz milk,

6. 1 large egg, lightly beaten,

7. 2 tablespoons of melted butter (allowed to cool slightly),

 Or olive oil, plus extra for cooking,

Serving:

Add maple syrup, butter.

To to make it:

1.  Sift the flour, baking powder, salt and caster sugar in a large bowl, ln a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

2. Pour the milk mixture into the flour mixture using fork, beat until it  turn smooth batter, any lumps will soon disappear with a little  mixing, let the batter stand for a few minutes.

3. Heat a non_stick frying pan over a medium heat and add a knob of butter, when it melted, add a ladle of butter (or two if you your frying pan is big enough to cook two pancakes at the same time), it will seem very thick but this is how it must be, wait until the top of the pancake begins to bubble, then turn it over and Cook until both sides  turns golden brown and the pancakes has risen to about 1 cm (1/2 inch) thick.

4. Repeat until the butter is used up, you can keep the pancakes warm in a low oven, but they taste best fresh  when you take them off the pan.

5. Serve with lashings of real maple syrup and extra butter if you so desire.

Tips:

Serve the pancakes with fresh,

You can garnish with strawberries and good vanilla ice cream, serve with maple syrup and bacon.

You can also add one teaspoon of ground cinnamon to the buckwheat butter and serve with caramelised apple slices thick double cream.

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Double Chocolate Muffins. (Cupcakes)

Double Chocolate Muffins (Cupcake)
                 

Ingredients: (this make 12 muffins),

1.  3 eggs,

2. 2/3 cups (135g) sugar,

3. 1/2 teaspoon of salt,

4. 1 tablespoon of vanilla extract,

5.  1 cup (250g) heavy cream,

6.  1/3 cup (40g) cocoa powder,

7.  2 teaspoons of baking powder,

8.  1,2/3 (210g) cup of flour,

9.  40z (120g) of bitters west chocolate.

Instructions:

1. Preheat the oven to 180°c (35f), line the muffin tins  with paper cups, Cut the chocolate in small chunks.

2. In a large bowl place the eggs, sugar, salt and vanilla extract_ mix well until thick, creamy and pale yellow coloured, whip heavy cream until stuff peaks form.

3.  Add cocoa powder over the whipped heavy cream and mix to combine.

4.  Add whipped cream to eggs mixture and mix well.

5.  Add baking powder and flout and mix to combine.

6. Fold in the chocolate chunks and keep about 2 tablespoons of chocolate for topping.

7. Spoon the mixture into the muffin cups, add the remain chocolate chunks on top of them.

8. Bake for about 25 minutes until a toothpick inserted in the centre comes out clean.

9. Allow to cool down a bit over a wire rack before serving, if the chocolate on tip melted entirely add some more chunks while they are still warm to get a nice look on top.

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Garlic Chicken (Barbecue Sauce)

     Garlic Chicken (Barbecue Sauce)
               

  

Hello viewers,

How are you all doing today?

For does who are food lovers, and you like to join groups on Facebook that share different kinds of foods recipes.

Check out and join one of my top viewers Facebook group.

https://Facebook.com/Teasingtastebuds 

So let started.

Ingredients:

1. 4  Boneless skinless chicken breast halves,

2. 1 cup picante sauce,

3. 2 tablespoons of vegetable oil,

4.  1 tablespoon of lime juice,

5. 2 cloves garlic, minced,

6. 1/2 teaspoon of ground cumin,

7.  1/2 teaspoon of dried oregano,

8. 1/4 teaspoon of salt,

9. Additional picante sauce ( for serving).

Instructions:

1. Place each chicken breast between 2 pieces of plastic wrap.

2. Flaten chicken to 1/4 _inch thickness, using a meat mallet; cut into 1_inch pieces.

3. Place in a shallow container.

4. Combine next 7 ingredients, mixing well.

5. Pour over chicken, cover and chill for 1_2 hours.

6. Thread chicken onto skewers; cook over hot coals for 6_8 minutes or until is done, turning occasionally and basting with remaining mariande.

7. Serve with additional picante sauce.

Banana Fritters

                       Banana Fritters
               

Ingredients;

1.  1,1/2 cup of flour, ( this gave me 8 serving of banana fritters),

2. 1 teaspoon of baking powder,

3. 1/4 teaspoon of baking soda,

4. 1/4 teaspoon of salt,

5. 3/4 cup of water,

6. 4 firm banana,

7. 30ml  frying oil (_for frying).

Instructions:

1. In a large bowl combine cup of flour, baking powder, soda, and salt.

2. Gradually blend in water and whisk until it smooth.

3. Cut each banana in a cross wise into 3 pieces, you should have 12 pieces altogether.

4. Coat bananas with remaining 1/2 cup of flour.

5. Heat oil in a large skillet over high heat.

6. Dip banana pieces in flour water mixture, coating well.

7. Fry 4  to 6 pieces at a time until it turn golden brown for about 3 to 5 minutes.

8. Drain on paper towels and sprinkle with sugar, serves with chilled juice like Orange, Pineapple, Pawpaw juices.

Check recipes for the juices on this blog.

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