225g (8oz) soft margarine
100g (3.5oz) walnut pieces
110g (4oz) plain chocolate
170g (6oz) plain flour
400g (14oz) caster sugar
10ml vanilla essence
2.5ml baking powder
1 00g (3.5oz)
1. melt the margarine and chocolate together.
2. remove heat add sugar mix well
3. add the vannilla eggs and chocolate chips
4. sift the baking powder with flour and salt
5. fold the flour into the chocolate mixture
6. pour into lightly greased 23cm square or circle pan
7 .bake at 160c for fifty minutes
8. remove from oven and leave to cool for 12 hours
Monday, June 29, 2009
Sunday, June 28, 2009
1 egg, beaten
1 cup milk
2 cups allpurpose
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight.
Preheat the shortening in a deepfryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ran for
short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty. After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them as the regular wings.
* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* 1/4 teaspoon ground black pepper
* 2 cups chopped, cooked chicken meat
* 1/2 cup blanched slivered almonds
* 1 stalk celery, chopped
1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch
carefully, as they burn easily.
2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken,
almonds, and celery.
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
2 Green Chillis, Sambal Ulek
20 red Chillies or Lomboks (approx. 6 - 9 cm. long)
2 teaspoons Salt
Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months.
1 Garlic Clove
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.
Wednesday, June 24, 2009
* 3 tablespoons soy sauce
* 3 tablespoons tomato sauce
* 1 tablespoon peanut oil
* 2 cloves garlic, peeled and minced
* 1 pinch ground black pepper
* 1 pinch ground cumin
* 6 skinless, boneless chicken breast halves - cubed
* 1 tablespoon vegetable oil
* 1/4 cup minced onion
* 1 clove garlic, peeled and minced
* 1 cup water
* 1/2 cup chunky peanut butter
* 2 tablespoons soy sauce
* 2 tablespoons white sugar
* 1 tablespoon lemon juice
1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.