INGREDIENTS: -1-kilo chicken legs ( or any part you like) -1kilo flour -1kilo bread crumbs -5pcs eggs -salt and pepper -oil (for deep frying) INSTRUCTIONS 1.Wash chicken, add salt and pepper marinade for 10 mins. 2.Put flour and Bread crumbs in a separate bowl 3.Beat 5 eggs and set aside 4.Heat oil in a wok 5.Deep Chicken into the egg 6.Roll into flour 7.Deep into the egg again 8.Roll into Bread crumbs 9.Deep Fry chicken until golden brown 10.When chicken is already cook put in a plate with tissue to dry excess oil Serve and Enjoy!
Author: administrateur
This Carrot Cake is perfectly moist, sweet and loaded with carrots, raisins, walnuts and pineapple, then topped with a delicious, delicate and easy to make cream cheese frosting. Prep Time30 mins Cook Time45 mins Total Time1 hr 15 mins Equipment 8-inch Round Cake Pans (Set of 3) only 2 needed Box Grater 6-Inch Stainless Steel Whisk Ingredients Cake Batter 2 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cinnamon ground 1½ cups sugar 4 large eggs 1 cup vegetable oil 3 cups carrots grated ¾ cup walnuts chopped ¾ cup raisins 8 ounce pineapple crushed, drained…
– Ingredients: 1 package of bisnaguinha – Confectioner’s Cream Recipe 1/2 can condensed milk 400ml milk 1 tablespoon cornstarch 2 egg yolks through a sieve to avoid the smell of eggs (don’t rub the spoon on the sieve, just pierce the yolk and beat it to make it drip) if you don’t want to use egg yolks you can, but it won’t turn yellow 1 teaspoon of vanilla essence. – How to make it: Mix the cornstarch with a little bit of milk to dissolve it well. Mix it all and stir well before taking it to the fire so…
Ingredients For the Crust: 2 cups all-purpose flour 1/2 cup powdered sugar 1/4 tsp fine sea salt 12 Tbsp unsalted butter, cold, diced For the Filling: 3/4 cup light brown sugar, packed 1/2 cup honey 12 Tbsp unsalted butter 1/4 cup heavy whipping cream 1/4 tsp fine sea salt 1 tsp vanilla extract 3 1/2 cups coarsely chopped pecans, 14 oz Instructions To Make the Crust: Preheat the oven to 350˚F. Line a 9×13 baking pan with foil or parchment paper (leave some paper hanging over the sides of the pan for an easier lift later. Spray with non-stick cooking…
Ingredients: -Lean Ground Beef, 2 1/2 pounds -White or Gold Potatoes, about 3 pounds -Sweet Yellow Onion, 1 medium -Garlic, 2 or 3 cloves -Carrots, 6 or 7 -Peas, 1 1/2 cups -Flour, 1/3 cup -Beef Bouillon or Stock, 3 cups -Cheddar Cheese, 2 cups grated -Black Pepper Directions: -Cut the potatoes into chunks and put them on to boil. You can peel them first if you like but I never bother. -Brown the meat over medium high heat. Add the onion and cook, stirring occasionally, until the onion softens and begins to brown. -Add a generous amount of black…
Ingredients: °12 raw shrimp (as much as you want, I like to eat a lot of pasta) °1 serving of pasta (preferably linguine) °2 minced garlic cloves °2 tbsp. ghee °1/2 c. Heavy cream °Grated parmesan cheese °1/8 tsp. basil °Salt & pepper to taste °flour (to thick) °Cajun season °1/4 c. parsley °White wine (not shown) °olive oil (not shown) PREPARATION: Heat saucepan on medium-high heat. Add the butter, a little olive oil and a little white wine and bring to a boil. Add garlic and cook for 2 more minutes. Add shrimp. Next, season the shrimp with Cajun…
Ingredients For the Shakshuka: 1 Tbsp olive oil 1/2 lb breakfast sausage 4 Tbsp unsalted butter 1 medium onion, (1 cup chopped) 28 oz canned whole peeled tomatoes, with their juice 1/2 tsp salt 1/4 tsp sugar 4 garlic cloves, (1.5 Tbsp minced) 1/4 cup parsley, finely chopped 5 large eggs To Serve (optional): Parmesan grated over the top to serve Sliced Bread, buttered and toasted on a skillet Instructions Place a large 12-inch non-reactive skillet over medium heat, add 1 Tbsp olive oil and breakfast sausage. Sauté 5 minutes or until browned, breaking it up with a spatula, then…
Ingredients For the Shortbread Crust: 1/2 lb unsalted butter, (16 Tbsp) room temperature 1/2 cup granulated sugar 1 1/2 tsp vanilla extract 2 cups all-purpose flour 1/4 tsp salt For the Lemon Filling: 7 large eggs, room temperature 3 cups granulated sugar, * 2 Tbsp lemon zest, from 4 to 5 lemons 1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)** 1 cup all-purpose flour Confectioners sugar, to dust Instructions PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t…
Ingredients For the Roasted Vegetables: 6 Yukon gold potatoes , peeled and quartered (or 8 red potatoes) 2 large carrots, peeled and cut into 1” pieces 1 medium onion, chopped into 1” pieces 1 head of garlic, cut in half parallel to the base, divided 4 sprigs rosemary, divided 1 Tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper For the Roast Chicken: 5 1/2 lb whole chicken, giblets removed, patted dry 2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside) 3/4 tsp pepper, divided (1/4 for inside, 1/2 for outside) 2 Tbsp unsalted butter,…
Ingredients For the Roast Beef: 3-4 lb top round roast beef*, at room temperature 1.5 to 2 hours before cooking 3 Tbsp olive oil 1 Tbsp fresh rosemary 1 Tbsp minced garlic, from 3 cloves 2 tsp thyme leaves, or 1/2 tsp dried thyme 1 1/2 tsp fine sea salt 1 tsp freshly ground black pepper For the Beef Gravy: 1/4 cup cold water 1 1/2 Tbsp corn starch 1/2 cup dry red wine 1 1/2 cups beef broth 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp fine sea salt, or to taste 1/4 tsp freshly ground black…