kfc chicken orginal recipie

small pieces of chicken, breast, thigh, and drumsticks, with skin removed Brine 8cups water 1/3 cup salt 2tbsp premium, MSG-free fish sauce Breading 1cup all-purpose flour 11/4 cups plain bread crumbs 41/4 tsp salt 2tsp granulated sugar 2tsp finely ground tellicherry pepper 1/2 tsp ground white pepper 1/2 tsp paprika 1/2 tsp ground savory 1/2 tsp ground sage 1/4 tsp ground ginger 1/4 tsp ground marjoram 1/4 tsp onion powder 1/8 tsp garlic powder 1/8 tsp ground cayenne pepper Dredge 4eggs 2cups skim milk Vegetable oil cooking spray 1. Dissolve 1/3 cup salt in 8 cups water. Stir in fish sauce. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse withwater, and blot dry. Preheat oven to 375° F. 2. Make the breading by combining all ingredients in alarge bowl. 3. In a separate bowl, beat the eggs and then stir in the milk. When the oven is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated. Let chicken sit for 2 minutes in the breading. Shake off the excess breading and arrange on a baking sheet that has been thoroughly sprayed with vegetable oil non-stick spray. 4. When all of the chicken has been breaded, spray each piece with the oil spray until the breading is completely moistened. 5. Bake chicken for 40 to 45 minutes or until it’s nicely browned.

perfect beef burger

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perfect beef burger ingridents 1 1/2 pounds 80% lean ground beef chuck Kosher salt and freshly ground pepper 8 thin slices cheddar cheese (optional) 4 soft sesame buns, split Bibb lettuce and sliced tomato, for topping Directions Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt. Serve the patties on the buns; top with lettuce and tomato.

haleem lahori

ingridents 350 g skinless chicken 200 g wheat (whole ,crushed and soaked in water for 1 1/2 hour) 1/3 cup yellow split lentils (soaked and boiled) 3 medium onions (thinly sliced) 1 tablespoon garlic paste (Pisa Lehsan) 1 tablespoon ginger paste (Pisi Adrak) 1 teaspoon garam masala powder 2 tablespoons red chili powder (Pisi Lal Mirch) 1 1/2 tablespoons coriander powder (Pisa Dhania) 1 teaspoon turmeric powder (Pisi Haldi) salt (to taste) 1/4 teaspoon bicarbonate of soda 5 tablespoons oil 1 bunch fresh mint leaves (Podina, finely chopped) 1 bunch fresh coriander leaves (Hara Dhania, finely chopped) 8 green chilies (Hari Mirch, finely chopped, to taste) 1 teaspoon cumin seed (Sufaid Zeera, roasted and ground) 1 teaspoon garam masala powder 2 medium size pieces gingerroot (Adrak) 1 large onion (thinly sliced) 4 lemons (Nimbu, cut in quarters) Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes. Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

roasted turkey

Mom’s Roast Turkey Recipe INGREDIENTS 1 turkey, approx. 15 lbs.* Juice of a lemon Salt and pepper Olive oil or melted butter 1/2 yellow onion, peeled and quartered Tops and bottoms of a bunch of celery 2 carrots Parsley Sprigs of fresh rosemary, thyme * Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for: 12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people METHOD 1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days. Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Or all of the giblets can be used for making giblet gravy. Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together. 2 Preheat the oven 400 degrees F. 3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. 4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavityr with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. (Here's a good video on trussing: how to truss a turkey.) The neck cavity can be stuffed with parsley and tied closed with thin skewers and string. 5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey. 6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. 7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe). 8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half. If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast. Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink. 9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.

seekh kabab

Ingredients • Mutton mince (keema) • Mutton fat • Onion ,chopped • Green chillies,chopped • Fresh coriander leaves,chopped_ • Garlic paste • Ginger paste • Roasted cumin powder • Garam masala powder • Kashmiri red chilli powder • Salt • Butter • Chaat masala • Lemons • Mint chutney 500 grams 50 grams 1 medium 6 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1/2 teaspoon 1 tablespoon to taste for basting 2 tablespoons 2 as required Method Chef's Tip Preheat the oven to Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney. Chef’s Tip: Do not overcook the kababs – they shoul

hydrabadi byrani

Recipe of Hyderabadi Chicken Biryani Ingredient Name Unit Quantity black cardamom number 2 chicken medium pieces grams 800 chopped coriander leaves tbsp 2 cinnamon stick 2 cloves and green cardamoms each number 2 cumin and coriander pdr tsp 1/2 each of chopped ginger and garlic tbsp 2 flavored rice(basmati) cup green chilli number 2k javeri mace tbsp 1 lime juice tbsp 1 medium sized onions sliced number 4 oil or (ghee) tbsp 2 onion fried large 2 pepper corns piece 6 saffron color tsp 1/2 salt to taste turmeric to taste yoghurt cup 2 Directions | How to make Hyderabadi Chicken Biryani In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. Recipe Tips Traditionally this recipe is cooked in an earthen pot for many hours on very low

girlled baked potatoes

1 pound assorted potatoes such as red, Yukon Gold or white, russet, purple, fingerlings 1 red bell pepper 1 yellow bell pepper 1 medium yellow onion 1 medium zucchini 1 tablespoon olive oil 1/4 teaspoon pepper 1/2 teaspoon sea salt Preheat grill. Cut potatoes into 1/2-inch cubes and place into a microwave-safe bowl. Cover bowl and microwave on high for 5 minutes. Cut all remaining vegetables into 1-inch pieces and place all ingredients into the potato bowl. Toss with olive oil, salt and pepper. Using 12-inch long pieces of aluminum foil, place 1 1/2 cups of mixture into the center of the foil. Tent the foil and fold corners together rolling ends together to seal. Cook on grill for 15 minutes or until vegetables are tender when pierced with a sharp knife. Be very careful when opening the packets using tongs, as the steam will be very hot. Toss vegetable mixture with taco seasoning, cheddar cheese and corn to spice up your side dish. Place mixture onto center of foil and cook for 15 minutes or until vegetables are tender. Add 1/4 cup part-skim mozzarella cheese to the vegetables mixture for a light but creamy side dish. Place mixture into center of foil and cook for 15 minutes or until vegetables are tender.

Chicken with the black beans, cream cheese.

chicken with black beans,cream cheese ingridents 4 -5 boneless chicken breasts 1 (15 1/2 ounce) can black beans 1 (15 ounce) can corn 1 (15 ounce) jar salsa, any kind 1 (8 ounce) package cream cheese direction Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 kg of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and en

chiken kharhi

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see below my fablus recipie below

lovely simple spicy chicken dish, that is mainly flavoured by fresh chopped tomatoes and ginger. I love adding capsicum/pepper in this dish too, it adds to the wonderful aroma and gives a fantastic yummy finish. Instructions 1 chicken, cut into small pieces (12 or more pcs if possible) Marinate the chicken for at least an hour, up to overnight in: 1 tsp. ginger 1 tsp. garlic 2 tsp. red chili powder ¼ tsp. turmeric powder 2 tbsp. plain yoghurt 2 tsp. lemon juice Ingredients 1 tsp. coriander seeds, roasted then grinded into a powder 1 tsp. cumin seeds 3 whole pepper 2 cloves 2 pieces cinnamon sticks 2 cardamom pods ¼ cup oil plus 2 tbsp. butter 2 onions, chopped finely 6-8 medium tomatoes, chopped finely 1 chopped capsicum/pepper (optional) 1 tsp. fenugreek/methi leaves 2-3 green chilies, slit 1 tsp. red chili powder 1 tsp. ginger paste ½ tsp. garlic paste ½ tsp. cumin powder ½ tsp. garam masala salt to taste julienned ginger for garnishing coriander leaves, chopped Instructions Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chili. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns color, then reduce the heat to low, add the cumin powder, chili powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chili plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chili n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavors get properly infused into the chicken. Garnish with ginger and more coriander, and serve with either rice or naan...or whatever else you prefer!! :)