olayemikitchen

Monday, 21 May 2018

Chicken Diable

We are today Delicious Chicken Diable today,

So let get started.

Ingredients we are to use;

1. 6 chicken breasts,

2. 4 tablespoons of melted margarine,

3. 1/2 cup of honey,

4. 1/4 cup of mustard,

5. 1 tablespoon of salt,

6. 1 tablespoon of curry powder,

7. 4 strips well done bacon, crumbled.

Instructions;

1. Bake chicken in 350 degrees oven for 30 minutes.

2. Baste with sauce for the last 15 minutes and finally top with crumbled bacon.

3. Your Delicious Chicken Diable is ready to be served.

You can serve on top of your choice dishes.

Drop your comments below,

Don't be a silent readers.

Chicken Macaroni Casserole

Hello viewers,

How have you all been doing?

Hope you are all good?

Sorry for the late posting, I was feeling a little bit down, so I couldn't post.

But am back now.

So let get started.

Ingredients needed:

1. 1pkg uncooked creamette macaroni (7oz),

2. 1 can cream of mushroom soup,

3. 1 can cream of celery soup,

4. 1/2 lb. Grated Velveeta cheese,

5. 15oz. Can water Chestnuts,

6. 2c. Dried cooked chicken,

7. 1/4 c. dried green pepper,

8. 1(2.oz) jar diced pimentos,

9. 1sm. Can of mushroom pieces,

10. 11/2 cup of milk,

11. 1 tablespoon of salt.

Direction;

1. Mix all ingredients in a large bowl.

2. Refrigerate overnight, turn into buttered 9×13 inch glass casserole.

3. Bake at 350 degrees for 11/4 hours.

4. Tuna, Shrimp or crab meat may be substituted for chicken.

Please drop your comments,

Don't be a silent readers.

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Wednesday, 9 May 2018

Easy Egg Nog Drink

Ingredients:

1. 6 eggs,

2. 3 cups of milk,

3. 8 tablespoons of sugar,

4. 1/2 tsp of nutmeg, ground,

5. 3 tablespoons of vanilla essence.

Instructions;

1. Beat the eggs with an electric beater in a large mixing bowl, add milk and sugar, slowly and continue beating.

2. When the mixture beings to thicken a bit, add the vanilla and nutmeg.

3. Cover with wrap and chill for at least 3 hours.

Enjoy.

Pizza With Spinach And Sun_Dried Tomato Pesto

Pizza With Spinach And Sun_Dried Tomato Pesto.

Hello everyone, How are you all doing?

I will be teaching you how to make Yummy Delicious Pizza with spinach and sun_dried tomato pesto.

So let get started.

Ingredients needed;

1. 1/2 cup (dry pack) Sun_dried tomatoes,

2. 2 tablespoons of fresh basil leaves,

3. 3 tablespoons of Parmesan cheese,

4. 1/3 cup of tomato juice,

5. 1 pizza shell (such as Boboli),

6. 3/4 cup of Mozzarella cheese,

7. 1 teaspoon of olive oil,

8. 2 cloves garlic,

9. 1 tablespoon of Balsamic Vinegar,

10. 2 tablespoons of Tomato paste,

11. 2 cups of fresh Spinach Leaves.

Directions;

1. Prepare Sun_dried tomatoes by boiling water over them to cover; Let stand for 10 minutes and then drain.

2. When tomatoes are ready, prepare pesto in food processor or blender by combining tomato though tomato paste (8 ingredients).

3. Spread pesto over prepared pizza crust, top with spinach leaves and then mozzarella.

4. Bake for about 10_12 minutes, or until the crupt is firmed up, but not yet golden brown. Remove pizza from oven and bake for another 5 _8 minutes or so until crust is golden brown underneath and the cheese is bubbly and Browning.

5. Bake according to pizza shell direction, just until cheese is melted and ingredients are warmed through.

Monday, 30 April 2018

Carrot Cake (Cocktail Drink)

Ingredients needed;

1. 1,1/4 oz . Spiced rum,

2. 0.5 oz Irish Cream, (or 1oz.2% milk or 1oz. Condensed milk),

3. 1/2 oz. French hazelnut syrup,

4. 1/2 oz. Gingerbread syrup,

5. 4 oz. Carrot juice,

6. Ice.

Garnish ingredients:

Carrot, Nutmeg, whipped cream.

Instruction:

1. Fill serving glass full of ice.

2. Pour ingredients into mixing tin in order listed.

3. Add ice from serving glass.

4. Cap, shake and pour back into serving glass.

5. Add garnish, straw, and serve.

6. Serve in a Shot Glass.

Enjoy your Refreshing Carrot Cake Cocktail drink.

Vegetable Garden Stew (Vegetarian stew)

Made with vegetables from your garden or green grocery, this colorful stew is served over healthful millet.

Ingredients:

1. 2 cups of vegetable broth,

2. 8 ounces each; sliced mushrooms, cauliflower florets, cubed potatoes,

3. 2 each ; medium onions and tomatoes, cut into wedges,

4. 2 cloves garlic, minced,

5. 1 teaspoon dried savory leaves,

6. 1 bay leaf,

7. 2 small Zucchini, sliced,

8. Salt and pepper to taste,

9. 3 cups of cooked millet or couscous, warm.

Directions;

1. Combine all ingredients except Zucchini, salt, pepper and millet in slow cooker, cover and cook on low heat for 6 to 8 hours, adding Zucchini during last 30 minutes.

2. Discard bay leaf and serve over millet in shallow bowls.

3. Enjoy your Delicious Vegetable Garden Stew.

Raspberry Pink Velvet Cake

Hello viewers, How are you all doing?

Have been so stress out lately, because I'm busy making preparation for my birthday, which is today, I'm so happy, cos I added another year today, and am grateful to God for keeping me alive.

I decided to share some of my birthday food recipe with my viewers.

So let start with Yummy Raspberry Pink Velvet Cake which I have already bake for my birthday which is today.

So let start with the procedure.

Ingredients needed;

1. 3 cups cake flour, spooned and leveled, plus more for pans spraying,

2. 1 tablespoon of baking powder,

3. 1/2 teaspoon of kosher salt,

4. 1 cup (2 stucks) unsalted butter, at room temperature,

5. 2 cups of granulated sugar,

6. 4 cups of fresh raspberries, divided, plus more for decorating,

7. 4 large eggs,

8. 2 tsp pure vanilla extract,

9. 3/4 cup if buttermilk,

10. 3 drops of pink food coloring, (optional),

11. 3 tablespoons of seedless raspberry preserves,

Raspberry cream cheese frosting meringue kisses and edible flowers, for decorating,

Raspberry cream cheese frosting ingredients;

1. 1/2 cup (1 stick) unsalted butter, at room temperature,

2. 4 oz cream cheese, at room temperature,

3. 1/4 cup of fresh raspberries,

4. 1 tsp of pure vanilla extract,

5. 1/2 kosher salt,

6. 3 cups of confectioner's sugar.

Directions:

1. Preheat your oven to 350°F. Greese and flour 3(8_inch) cake pans, whisk together flour, baking powder, and salt in a clean bowl.

2. Beat butter and sugar on medium speed with an electric mixer until light and creamy for 1 to 2 minutes, Add 1 cup of raspberries, and beat until smooth doing that for abt 15 to 20 seconds, add eggs, one at a time, beating until blended after each addition. (Mixture will look curdled).

Beat in vanilla extract, reduce mixer speed to low and beat in flour mixture, and buttermilk alternately, beginning and ending the process with flour mixture, just until flour is incorporated, Mix in food coloring if you like, Divide batter among prepared pans.

3. Bake cake until a wooden pick inserted in centre comes out clean, for the next 23 to 25 minutes, cool in pans or wire racks for 10 minutes, then invert onto wire racks to cool completely.

4. Toss together preserves and remaining 3 cups raspberries in a bowl, place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time, top with remaining cake layer. Frost top and sides of cake with frosting, Decorate with meringue kisses, edible flowers and raspberries.

5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes beat in raspberries, vanilla, salt, until raspberries are broken down, 15 to 20 seconds .

Reduce mixer speed to low and gradually add confectioners sugar until blended and smooth after each addition; after leaving for 45 seconds to 1 minute.

Your Yummy Raspberry Pink Velvet Cake is ready.

Don't forget to drop your comments and questions.

And I will answer them.