Fried Chicken and Buttermilk Waffles

Chicken: 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped 1 cup all purpose flour 1 tablespoon Essence, recipe follows Vegetable oil, for frying Buttermilk Waffles: 2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 2 large eggs 4 tablespoons unsalted butter, melted 1 1/2 cups buttermilk Unsalted butter, topping Maple Syrup

Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.

Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23103,00.

Coconut Shortbread Recipe

RECIPE INGREDIENTS

3/4 cup all-purpose flour 1/4 cup rice flour 1/4 teaspoon salt 1/4 cup sugar 1/4 cup shredded dried coconut 1/2 cup chilled unsalted butter, cut into pieces 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract

RECIPE METHOD

Preheat an oven to 350 degrees F. Butter a baking sheet.
Sift together the flours, salt and sugar into a bowl, then sift together again into another bowl. Add the coconut and butter and, using a pastry blender or 2 forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.

Place the dough on the prepared baking sheet and shape it into a round 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.

Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe797.htm

Lemonade Layer Cake Recipe

RECIPE INGREDIENTS

For Cake: 2 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/3 cups sugar 3 tablespoons frozen lemonade concentrate, thawed 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 large eggs 1 cup whole milk

For Frosting: Two 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 cups powdered sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish

RECIPE METHOD

FOR CAKE: Preheat oven to 350 degrees F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks.

FOR FROSTING: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.

TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.

OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe6295.htm

Grilled Lemon Basil Snapper With Roasted Peppers Recipe

RECIPE INGREDIENTS

3 large red bell peppers 2 tablespoons minced fresh basil 3 tablespoons water 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 2 teaspoons grated lemon rind 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Four (6-ounce) red snapper fillets or other firm white fish fillets Cooking spray Fresh chives (optional)

RECIPE METHOD

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.

Prepare grill.

Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.

Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.

Cooking Recipes information Posted by: Blueshoots.com

Chinese Mee

INGREDIENTS:

1 pack Chinese thin noodles (mee)

Prawns (frozen or fresh)

2 Eggs

4-5 Green onions

1 TomatoSoya sauce according to taste

Fish sauce according to taste Chilli sauce according to taste

2-3 Green chillies (chopped)2 tspLemon juice

DIRECTIONS:

Soak noodles in warm water for 10 to 15 min. Drain water from the noodles and leave them aside.in a wok Add a little bit of oil, add chopped green chillies in the oil and just fry them for 1 min., then add onions and fry them until light brown. Add sliced tomatoes and fry for 2 mins., add the prawns to the mixture and fry them for 5-6 mins. Add eggs to the wok and fry them for 1-2 mins. Add a little bit of soya sauce, chili sauce, fish sauce to the mixture. Continue stir frying for 2 monutes before adding the noodles. Stir fry for 2 -3 mins.and switch off the heat and cover the wok for 1-2 mins. your dish is ready. Serve it with a sauce made of 2 tbsp. soya sauce, 2 tsp. of lemon juice, and 1 chopped chili.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source: http://www.khanakhazana.com/

Chocolate Pudding

INGREDIENTS:


2 tsp chocolate powder
1 tsp gelatin
1 glass milk,
1 tsp cornflour,
4 cherries,
sugar to taste
100 gm cream
10 walnuts.


DIRECTIONS:
Mix sugar and chocolate powder in 1 cup boiling water. Take off heat.
Mix gelatin in 1/4 cup water, and add in the chocolate mix.
Bring milk to boiling point. Mix the cornflour in little amount of cold milk, and pour this mixture into boiling milk and mix. Cook for two miniutes.
Pour this mixture in a serving dish. Add the chocolate mixture and mix slightly, and keep in the refrigerator.
When it is set pour some fresh cream on it. Top it with cherries and nuts,and keep it refrigerator to cool.
Serve chilled.


Cooking Recipes information Posted by: Blueshoots.com
Orignal Source: http://www.khanakhazana.com/

Waldorf Chicken Salad

Ingredients

1/4 cup honey
2 Tbsps. Dijon mustard
1 Tbsp. poppy seeds
1/3 cup lemon juice
1/2 tsp. lemon peel, grated
1/4 cup vegetable oil
12 dried apricots, sliced
2 cups roasted chicken meat, cubed
2 apples\raw, cored and diced
1 cup celery\raw, diced
1/3 cup sliced almonds, toasted
1/4 cup green onions, minced



Instructions

Place first 6 ingredients in a bowl and mix well. Stir in apricots and let stand 30 minutes. Add chicken and toss lightly. Chill until ready to serve. To serve, add remaining ingredients to chicken mixture and toss well.

Cooking Recipes information Posted by: Blueshoots.com

Turkey, Artichoke and Tomato Tapas

Yield: 6

Ethnicity: Spanish

Meal Type: Appetizer

Occasion: Superbowl, Cinco de Mayo

Preparation Method: Saute

Product Type: Turkey Tenderloins

Dish Type: Tapas

Ingredients

1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Teaspoons olive oil
1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 Teaspoon dried oregano
1/8-1/4 Teaspoon red pepper flakes
1 Large clove garlic, minced
6 to 8 Cherry tomatoes, halved

In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 165 degrees F.
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
Before serving, fold in tomatoes.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :www.eatturkey.com

Burgers Recipe

RECIPE INGREDIENTS

1 pound ground beef chuck

4 teaspoons Worcestershire sauce

4 canned pineapple slices Salt

12 Hawaiian sweet or small dinner rolls, split Lettuce



For the Sauce:

1/4 cup barbecue sauce

1/4 cup pineapple preserves

1 tablespoon packed brown sugar



RECIPE METHOD


Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties.


Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat.


Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired.


Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a slice of pineapple. Close sandwiches.

Cooking Recipes information Posted by: Blueshoots.com

Orignal Source :http://www.cooking.com/recipes/static/recipe8313.htm