Recipes for Cook

Showing posts with label cooking. Show all posts

Wednesday, May 21, 2014

Cooking recipes of chicken wings recipe for chicken wings you can prepare at home

Who can be a big bowl of chicken wings? Spicy, crunchy and delicious, they are simply irresistible.

If you want 4 below are as much as I, chicken wings chicken wing recipe s to prepare at home:

1. Cajun Chicken wings

Ingredients:

Removed-12 chicken wings - tips
-2 Bay leaves - crumbled in bits
3 / 4 Teaspoon cumin
-1 / 2 To 3 / 4 teaspoon cayenne pepper
3 / 4 Teaspoon of ground cumin
3 / 4 Teaspoon of ground coriander
-4 Garlic cloves of garlic - finely
-1 1 / 2 Teaspoon dry mustard
-2 Teaspoons paprika - preferably
3 / 4 Teaspoon thyme dried leaves
-1 / 2 Teaspoons salt
-2 Tablespoons brandy
-2 Tbsp fresh lemon or lime juice juice

Directions:

-De fat the chicken wings by cooking you in boiling water for 10 minutes.
-Abtropfen let and set aside to cool.
-Wärmen you oven to 375 degrees.
Use a large mortar and pestle, grind together the Laurel bits, cumin, cayenne pepper, coriander, cumin, garlic, mustard, pepper, thyme and salt for about 10 minutes.
-Fügen powdered herbs juice, brandy and lemon or lime juice and stir into a thick paste.
-With a pastry brush cover both sides of each wing with the herb paste.
-If no longer remains in the mortar, press the last few drops of the brush.
-Ordnen you the chicken wings on a baking sheet.
-Backen up the skin turns deep brown and is quite sharp about 30 minutes.

Takes about an hour to prepare.

2. African chicken wings

Ingredients:

For the wings

-4 Garlic cloves
-2 Shallots
-1 1 / 2 Teaspoon salt
-1 Tablespoon Chinese 5 spice
-2 Teaspoons paprika
-1 Teaspoon crumbled dried Rosemary-
-1 / 2 Teaspoon Cayenne - or to taste
-2 Tablespoons vegetable oil
-4 Pound chicken wings-- 20-24
Tips removed

For the sauce

-1 / 3 Cup peanut butter natural style
-1 / 4 Cup canned cream of coconut - well stirred
-2 Garlic cloves - minced
-1 / 4 Cup water
-1 / 4 Cup red bell pepper - hacked
-1 / 8 Teaspoon dried hot red pepper flakes or to taste
-1 Tsp soy sauce
-Koriander sprigs

Directions:

The wing:

-Bereiten you the chicken wings: mince and pulp, garlic and shallots to a paste with salt.
-In a large bowl stir the Paste together with the 5 spice powder, cayenne pepper, Rosemary and oil. Mix well.
-Fügen you the chicken wings.
-Werfen you and stir until you are completely covered with the marinade.
-Lassen you marinate, covered and refrigerated, for 4 hours or overnight.
-Ordnen the wing skin page, on the shelf a slide big broiler pan lined and you bake a preheated 425F in the upper third of oven 25 to 30 minutes or until golden.

The wings can prepared a day ahead, covered kept and chilled and before serving then be warmed up.

The sauce:

-In a blender mix the peanut butter, Coconut cream, garlic, paprika, red pepper flakes and the soy sauce, until the mixture is smooth, season that sauce to taste with salt.

The presentation:

Alcatel sauce in a bowl place on a plate.

-Ordnen you the wings to the bowl and garnish the plate with the cilantro.

3. Barbecue wing dings

Ingredients:

-3 Pounds chicken wings
-3 El brown sugar
-3 Drops Worcestershire sauce
-4 Cups ketchup
-1 Onion

Directions:

-Cut you that little piece chicken wings and the bony part so you have only the fleshy part off.
Merge you the ketchup, onion (cut up), brown sugar and sauce together. DIP wings into the sauce.
-Setzen on cookie sheet.
-Backen you at 350 degrees about 1 1/2 hour. If you extra sauce, boil in the pot until thick.

4. Grilled chicken wings

Ingredients:

Removed-35-31 of chicken wings - tips
-1 Stick butter
-1 Cup of brown sugar
-1 / 2 El sauce
-1 / 2 Cup dry red wine
-2 Tsp dry mustard
-2 large cloves of garlic - crushed
-1 / 4 Cup fresh lemon juice and freshly ground pepper to taste

Directions

Requires time to marinate and Cook, but its easy.

-Platzieren you chicken wings, disjointed, large flat pan.
-Other ingredients and pour over chicken.
-Lassen are available for at least 2 hours or overnight.
-Werden sure that all wings are coated with marinade.
-Platzieren you pan 350 oven and reduce heat to 250.
-Backen 4-5 hours, rotate wings on a regular basis.

If not taken up all marinade, casting off and dry wings out a bit longer in the oven (but not too much) before serving.

Want more recipes? Welcome visit our website: the recipes package and affordable pasta salad recipes for more delicious recipes.

Thursday, May 1, 2014

I AM NOT COOKING SO SEE THE LAKE NAUKUCHIA TAL

I am not cooking these days, so see some photographs at my Himalayan Blog. ( In case you are interested)

Click here on Naukuchia tal

http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html

I am not cooking, so see some photographs at my Himalayan Blog

Click here on Naukuchia tal

http://ughosh./2010/06/naukuchia-tal-lake-foot-hills-of.html

Wednesday, April 9, 2014

Cooking Spagetti with salsa

Spagetti is favorite for everyone especially kids, love to scoop these soft noodles into their mouth. If kids say I am not hungry just make this yummy spagetti and put them on the table, they will run and come to you and finsh the bowl in no time. Spagettin is one wonderful food, that we can make many variations with. I love the way my mother makes, she grinds the tomato, green chili together and adds to the fried noodles by seasoning with salt and pepper. I used to have it very often. The taste of noodles/spagetti changes a lot by the addition of tomato juice, this inspired me to make spagetti with salsa. Now, coming to the recipe

Ingredients:
Spagetti/ Noodles-150 grms (dry weight)
Vegetables (you can prefer any one that you like, here I list the one I took)
Potato chopped in to long pieces-1/4 cup
Onion chopped-1/4 cup
Spring onions chopped-1/2bunch(5 springs)
Capsicum chopped-1/2cup
Pepper powder-1/2ts
soy sauce-2ts
Carrot-1 chopped
cilantro- chop nearly 10 springs
Salt to taste
Salsa(Mild)- 4tbsp
Green chili/ peppers-1 large
vegetable oil-3ts
shredded cheese-1ts (optional)

Directions:

Take a pan and fill 1/2 a volume of it with water and bring them to boil, add little vegetable oil and very little salt and cook noodles.
Turn off the stove when the noodles are done cooking, and transfer the noodles to the bowl containing Cold water and keep them aside.
Now take a skillet and heat 2 ts of vegetable oil, add all vegetables mix and close the lid.
Saute them in regular intervals under medium flame.
When all vegetables are cooked add noodles and mix well.
Add soy sauce, salsa, salt and pepper to taste and mix well..
Finally add cilantro and turn off the stove, sprinkle some cheese on top and serve hot with cheese/ lemon juice.

Sunday, April 6, 2014

Ration Book Cooking Wednesday 7th November

This is the Haricot Beans baked Boston style served with a slice of Wartime Loaf. We had this for our supper last night, I know it looks a bit dull, but it was actually really very tasty.

Here is the original recipe:

Haricot Beans baked Boston Style

Soak a quart of small haricot beans overnight in cold water, then in the morning drain them, cover them with fresh cold water, let them heat through gradually, and cook until the skins will burst, which point of cooking can be easily be ascertained by taking out one of two beans and blowing on the, when their skins will crack if they are done enough. Be careful not to let the water actually boil during the cooking. Then drain the beans , keeping the water for soup. Blanch a piece of fat salt bacon weighing about three-quarters of a pound, and cut off a slice about a quarter of an inch think. Put his slice in the bottom of the pot in which you will cook the beans, put the beans on top and embed in them the remaining piece of bacon, scoring the rind an inch deep every half-inch across, and leaving this rind exposed above the beans. Now mix together there level teaspoons of salt, two level tablespoonfuls of sugar and anything from a tablespoonful to a tea-cupful of treacle, according to the sweetness of your tooth, and moisten this mixture with has a breakfastcupful of boiling water. Pour this mixture over the beans and if there is not enough water to cover them, add more billing water until there is. Cover the pot now, and bake in a slow oven from six to eight hours, taking off the lid for the last hour to brown and crisp the bacon rind. If the beans who sign of drying during the cooing, add more boiling water, and if you like lean bacon as well as fat, decrease the amount of salt. If liked a level teaspoonful of mustard can be added to the liquid when it is poured over the beans. In the New York style, the treacle is omitted, and the beans are cooked in a shallow instead of a deep pan.

Here is my version which doesnt take six to eight hours!

250g haricot beans
150g bacon pieces
1 onion, sliced
2 tbsp treacle
salt and pepper

1. Soak the beans overnight in cold water, drain, cover with fresh water and simmer for about an hour until they have started to soften.
2. Heat an ovenproof casserole to a medium heat and add the bacon pieces, cooking until browned
3. Turn down the heat and add the onion, cook gently until softened.
4. Add the beans, treacle and enough boiling water to cover.
5. Cook at 150C for 1 1/2 to 2 hours, checking occasionally to make sure there is still some liquid left, top up if necessary.
6. Season before serving

Menu for Wednesday

Breakfast

Porridge made with water and salt

Lunch

Left over Haricot Beans baked Boston style

Supper

Egg and Sausage Tart with Baked Potato and green vegetables

As I am using up left overs, the only rations that I will be using will be tea.

WW2 Rations 1940 for three people

Butter ~~150g (6oz)~~ 75g Butter

Bacon or ham: ~~300g (12oz)~~ bacon in the Haricot Bean dish

Margarine: 300g (12oz)

Cooking fat/lard: ~~300g (12oz) 200g lard~~ 190g lard (tsp of veg oil)

Sugar: ~~675g (1lb 10oz)~~ 650g (25g black treacle used)

Meat: 1350g (3lb)

Milk: ~~9 pints occasionally dropping to 8 pints~~ 8 3/4 pints

Cheese: 150g (6oz) rising to 675g (1lb 10oz)?

Eggs: ~~3 fresh eggs per week~~ 0 fresh eggs

Tea: 150g ~~(6oz) 130g 110g~~ 90g

Jam: ~~150g (6oz) per week~~ 125g

Dried Eggs 3 packets (36 eggs every four weeks) 9 eggs for one week

Sweets: 262g (3oz) per week.

Ill be back with more Ration Book Cooking tomorrow.

Friday, January 24, 2014

Cooking Grass Fed Beef Episode 3 – Rib Eye Steak Steakhouse Style

This video recipe for Rib Eye Steak "Steakhouse" Style is the third in the series of videos Im doing that focus on cooking various cuts of grass-fed beef. As usual, this beef came from my friends at Normanton Farms.

The rib eye is most steak lovers favorite cut. A fatty and flavorful steak that can be pan-seared, broiled, or grilled with equally delicious results. I called the video Steakhouse Steak because Im showing two classic steakhouse techniques; a traditional dry-rub seasoning blend, and a flavored butter called a "beurre maitre d hotel."

Im doing a very simple garlic and parsley butter, but a "hotel butter," (aka compound butter) can be made with just about anything. They often contain shallots, vinegar, other herbs, and are often fortified with salt and pepper. I just left mine plain since I was serving it on a very well seasoned piece of rib eye.

Speaking of seasoning; I joked about this seasoning blend being a "secret," but this is a well-known steakhouse standard. The funny thing is, very few home cooks bother to use a rub like this and then wonder why the steaks at Ponderosa Petes House of Beef taste so much better.

As usual I remind the viewers that grass fed beef is lower in fat, cooks faster, and can dry out if over-cooked. I only cooked mine for 3 minutes per side and was rewarded with a juicy, flavorful steak. Adjust as you see fit. Enjoy!

Seasoning Ingredients:
2 tsp kosher salt
2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika

Hotel Butter Ingredients:
4 tbsp butter
1 tbsp fresh chopped Italian parsley
1/2 to 1 clove garlic, crushed fine
salt and pepper optional