Chocolate Biscuit Pudding

                                                                    prearation time 25 minutes
                                                                                            4 servings
 Ingredients
                                                                    
Marie biscuit                                         300g
Warm milk                                          2 cups
Sweetened condensed milk           1/2cuup
Astra                                                      200g
Icing sugar                                             100g
Cocoa powder                                         50g
Cooking chocolate                                  20g
Instant coffee                                      1/4tsp
Roasted cashews                                   1cup
Separated eggs                                            3

Method
1.Heat cooking chocolate in a hot water bath until liquid then cool
2.In a bowl,mix astra and icing sugar and beat until creamy.add
    one egg yellow at a time and beat for 3 mintes
3.Add intant coffee,cocoa powder and cooking chocolate to the
     bowl and mix well
4.Beat the egg whites searately and it to the mixture
5.Mix the warm milk and condensed milk in a bowl and keep it
    separately
6.In a pudding bowl a flat bottom,layer marie biscuits dipped
    in the milk mixture followed by a 1/4 inch thick layer of the
   icing mixture and cashew and repeat the same sequence
7.Garnish with cashews,cool in refrigerator before serving

Cinnamon-Orange-Chicken

Ingredients

    500g boneless chicken cut into 1-inch cubes
    1 packet Knorr Chicken Powder Mix
    1 teaspoon cinnamon powder
    1 green bell pepper cut into 1-inch squares
    1 teaspoon brown sugar
    Grated orange zest
    Extract of 1 orange
    2 tablespoons of oil
    1 cup of spring onion leaves
    Salt and pepper

METHOD

01  Season the chicken with Knorr Chicken Powder Mix, cinnamon powder, brown sugar, salt and pepper.   Add orange zest and pour orange juice on top. Mix well to combine and refrigerate for 20 minutes.

 02 Strain the liquid from the chicken into a bowl and save for later.

03Heat oil in a pan and cook chicken on a medium heat till golden brown. Add the peppers and stir-fry for 2 minutes. Pour in the strained marinade juice of chicken and cook for another 2 more minutes.

04 Correct seasoning, sprinkle with spring onion leaves and take saucepan off the stove.

 05 Serve with steamed Basmati Rice.


 Wondering what kind of Christmas recipes you can combine delicious chicken recipes with? This fabulous dish is the answer.

    Chef’s Tip:
    You don’t have to fry chicken for a long period of time to get that golden-brown colour; simply add ½ a teaspoon of turmeric and 1 teaspoon of chilli powder when marinating to get that perfect colour.

Baked Chicken Cacciatore

Ingredients:

   1. 1 chicken, cut up
   2. 2 tablespoons olive oil
   3. 2 tablespoons flour
   4. 1 1/4 teaspoons salt, divided
   5. 1 teaspoon oregano
   6. 1/2 teaspoon fresh ground pepper
   7. 12 ounces fresh mushrooms, sliced
   8. 1 large red pepper, cut into 1/2-inch wide strips
   9. 3/4 cup chopped onion
   10. 14 1/2 ounces Italian-style stewed tomatoes, canned
   11. 1/3 cup white wine
   12. 1 tablespoon chopped fresh flat-leaf parsley

Directions

    1.Heat oven to 400°F
   
    2.Remove skin from all chicken pieces except wings; trim any visible fat.
   
    3.Cut chicken breasts crosswise in half.
   
    4.Heat oil in large roasting pan in oven 2 minutes.
   
    5.Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
   
    6.Arrange chicken in hot oil in roasting pan; roast 20 minutes.
   
    7.Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
   
    8.Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
   
    9.Roast 10 minutes longer until chicken is cooked through.
   
    10.Sprinkle with chopped parsley.

Classic Chicken Pot Pie

Ingredients

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed

Directions

1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Chicken Lettuce Wraps

Ingredients

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:


Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

Garlic Chicken with More Garlic in the Crockpot

Ingredients

3-4 pounds of chicken (I used a large pack of legs.  You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsps. paprika

2 tsps. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)


Directions


Toss the onions in the bottom of the crockpot.  In a large bowl, mix the chicken with the other ingredients.  I used my hands to mix it all up.  Put the chicken in the crockpot on top of the onions.  Cook on high for 4-5 hours or low for 7-8 hours.

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking.  Still, chicken legs are not very photogenic.  (Neither are my own legs though, so I shouldn’t point fingers.  Okay, that’s enough appendage talk.)  I served the garlic and onions over angel hair pasta and it was perfectly yum.  The garlic would also be good smeared on hot bread.

Honey Teriyaki Chicken Recipe

Ingredients


    1.5 lbs boneless skinless chicken tenders
    1/3 cup honey
    1/3 cup teriyaki sauce
    1 tbsp soy sauce
    1 tbsp minced garlic
    1/2 tsp. black pepper
    1/4 tsp. Salt
    2 tbsp. sesame seeds


Instructions

1. Chop chicken tenders into 1 inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.

2. Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic and salt and pepper. Massage into chicken with hands.

3. Transfer chicken (liquid and all) into an oiled and heated pan. Place the stove on medium heat, if you put it any higher the juices will jump out of the pan and burn you (don't ask me how I know that ;) )

4. After about five minutes, crank the heat up to medium high. Stirring occasionally. Cook until sauce has reduced. Trust me, the sauce will reduce... even if it looks like you're going to be serving teriyaki soup for dinner. It took about 15 to 20 minutes of total cooking time for the sauce to thicken up. However, I'm not including a specific time frame because it can vary according to your stove and your definition of “medium high.”

5. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.

6. Remove from heat. Let sit for five minutes before serving.

Mini Corn Dog Muffins

Ingradients

1   1kg corn muffin mix
1   2oz. velveeta( cut into 20 small pieces)
4   oscar mayer beef franks
1/2 cup gray poupon savory honey musatrd

Directions

1.Heat oven to 375F.
2.Spoon muffin batter into 20 mini muffin pan cups
3.spray them with cooking spray
4.press each velveeta cube and hot dog slice into center of each muffin cup.
5.bake util golden brown.serve warm with the mustard.

Buffalo Chicken Dip

recipe makes 10 cups

4 (20 ounce) cans chunk chicken, drained
4 (16 ounce) packages cream cheese, softened
2 cup Ranch dressing
1 2/4 cup pepper sauce (such as Frank's Red Hot®)
3 cups shredded Cheddar cheese
2 bunch celery, cleaned and cut into 8 inch pieces
2 (10 ounce) box chicken-flavored crackers

Directions

Heat chicken and sauce in an exceedingly frying pan over medium heat, till heated through. Stir in cream cheese and ranch dressing. Cook, stirring till well mixed and warm. combine in 1/2 the chopped cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting till hot and bubbly.Serve then.

Ice Cream Cake Recipe

Ingredients

    Cooking spray
¼    cup light corn syrup
1¾    cups heavy cream, divided
½    stick unsalted butter
⅔    cup granulated sugar
½    cup unsweetened cocoa powder, plus more for serving
    Salt
3    pints vanilla ice cream
18    graham crackers
1    tablespoon confectioners' sugar
    Unsweetened cocoa powder


Directions

1. Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
2. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

3. Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

4. To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

5. In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners’ sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa.
Serve immediately.

Smoked Wonton Ranch Chicken Appetizers

Ingredients

1 lb. ground turkey or chicken breast
2 cups Colby/Jack cheese
½ cup finely diced carrots, celery, red and green bell pepper, and green onions (I put small amounts of each together in the food processor to make a total of ½ cup)
1 cup lite sour cream
1 envelope of ranch dressing mix

Preparation

1) Preheat oven to 350 degrees. Spray miniature muffin pan with cooking spray.

2) Insert wonton wrappers into the muffin pan to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from pan.

3) In a medium bowl, mix the ground chicken or turkey, cheese, vegetable mixture, sour cream, and ranch dressing mix. Fill the baked wonton wrappers cups with mixture.

4) Get the smoker going. I used plum wood for this, but you can use any wood of your choice. But I do recommend using a light wood so you don’t over-power it with smoke favor. Get the smoker temperature up to about 275 degrees F.

5) Once the smoker is settled in at around 275 degrees F, place them in a foil baking pan and place this into the smoker. Cook until the meat is bubbly and slightly brown. This will take almost 1 hour. Check it at about 45 minutes.

Sweet Baby Ray's Crockpot Chicken

Delicious! Serve with deli potato salad and garlic cheddar biscuits from a mix for an easy weeknight meal

Ingredients

4-6        chicken breasts, boneless and skinless
1 bottle   sweet baby ray's bbq sauce
1/4 c        vinegar
1 tsp        red pepper flakes
1/4 c        brown sugar
1 tsp        garlic powder

Directions

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

Cook on LOW 4-6 hours.