Saturday, October 27, 2007
Sunday, October 21, 2007
Barbecue...........................
Beer Barbecue Sauce
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food
Honey Spiced BBQ Sauce
1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
Jack Daniel's Grilling Sauce
1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.
Watermelon Barbecue Sauce
1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
Tennessee BBQ Sauce
1 Cup Catsup
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally.
Molasses Orange Barbecue Sauce
1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.
Carolina BBQ Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on
beef, chicken, lamb or pork.
Cajun Blackening Spices
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air−tight container.
Chili Paste
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne
Mix all ingredients together and store in an air tight container.
Maple Barbecued Chicken
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips
Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.
Cinnamon Honey Wings
2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips
Mix all ingredients (except chips) in a plastic bag then knead occasionally
for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
Add chips to hot coals. Cook wings on the grill for about 10 minutes on
one side, then turn and baste with the marinade. Continue cooking
10 minutes or until done. Serve immediately or refrigerate until needed.
Barbecued Orange Chicken
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.
Grilled Key Lime Chicken
3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated
Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.
Apple Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.
Memphis−Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot
Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.
Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.
Grilled Halibut With Oriental Sauce
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6−oz. halibut steaks, cleaned
1 cup Apple Wood chips
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.
Barbecued Chuck Roast
4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.
Bourbon Steak
1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate
steak 4 hours or over night. Soak wood chips in water for 30 minutes, and
add to hot coals just before commencing to grill. Grill steak to desired
doneness. This recipe is good with any cut of steak you like.
Marinated Steak Kabobs
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food
Honey Spiced BBQ Sauce
1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
Jack Daniel's Grilling Sauce
1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.
Watermelon Barbecue Sauce
1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
Tennessee BBQ Sauce
1 Cup Catsup
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally.
Molasses Orange Barbecue Sauce
1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.
Carolina BBQ Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on
beef, chicken, lamb or pork.
Cajun Blackening Spices
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air−tight container.
Chili Paste
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne
Mix all ingredients together and store in an air tight container.
Maple Barbecued Chicken
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips
Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.
Cinnamon Honey Wings
2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips
Mix all ingredients (except chips) in a plastic bag then knead occasionally
for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
Add chips to hot coals. Cook wings on the grill for about 10 minutes on
one side, then turn and baste with the marinade. Continue cooking
10 minutes or until done. Serve immediately or refrigerate until needed.
Barbecued Orange Chicken
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.
Grilled Key Lime Chicken
3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated
Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.
Apple Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.
Memphis−Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot
Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.
Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.
Grilled Halibut With Oriental Sauce
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6−oz. halibut steaks, cleaned
1 cup Apple Wood chips
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.
Barbecued Chuck Roast
4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.
Bourbon Steak
1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate
steak 4 hours or over night. Soak wood chips in water for 30 minutes, and
add to hot coals just before commencing to grill. Grill steak to desired
doneness. This recipe is good with any cut of steak you like.
Marinated Steak Kabobs
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.
pizza.......................................
Thin Crust Dough
1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).
Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.
NY Style Dough
1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.
Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.
Sicilian Thick Crust
(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool
tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and
put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan
and push to stretch evenly leaving a lip up against sides of pan.
Let rest for 10−15 minutes (while you prepare toppings). Stretch out
dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.
Whole Wheat Dough
1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil
Dissolve sugar in water and add yeast. Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10−15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking
Zucchini Dough
3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of
ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes.
Focaccia
2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil,
salad oil, and table salt. Mix in 3 cups of flour and whip until the
dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead
the dough until it is smooth. Allow the dough to rise twice in the bowl,
and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough
between the two pans. Using your fingers, press the dough out to the
edges of each pan. Cover and allow to rise for about thirty minutes, and
brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.
Garlic Rolls and Knots
1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
Cooked Pizza Sauce
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces
Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups
Uncooked Pizza Sauce
28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil
Whisk all together. Allow flavors to blend for one hour
before using
Oil Sauces
Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic
California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn
Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn
To Prepare Oil Sauces:
Puree ingredients in a blender and store in a small covered jar.
These recipes makes enough sauce for 2 12" pizzas.
By using these examples, it's not hard to come up with your own
variation based on your taste. Brush oil sauces on dough, place
desired cheese, and then top. Cook just like sauced pizzas, however
they may take just a little less time until done.
Sunny Side Up Pizza
6 Slices Bacon, cooked
Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4" thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs
Preheat oven to 500F.
Prepare dough according to recipe found in this book. Divide in two
and roll out into two circles about 6 inches in diameter. Place on
lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle
cheese on tomatoes leaving a 2−3 inch well in the center (to hold
the egg). Place bacon on top of cheese around the outside.
Bake the pizzas for 3 minutes. Remove from oven and crack an egg
into the center of each. Sprinkle with pepper and return to oven.
Bake until the egg is set and the crust is browned, about 10 minutes more.
Cheese Calzone
1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough
Preheat oven to 500F.
Take a 6 oz. dough ball and place on floured surface. Spread,
with finger tips, to a 6 inch circle. Place 2/3 cup cheese
mix on one side and fold over other side. Seal with finger
tips making sure no cheese mixture is in the seal. Pinch
the edge to assure a tight seal. Pat calzone to even filling
inside. Check seal again for leaks. Repeat with the others.
Place calzones on a lightly greased baking sheet. Cut a
1 inch slit in the top of each for venting while baking.
Place in center of oven and bake for 10−12 minutes or until
golden brown. Serve with your favorite tomato sauce, warmed,
either on top or on the side for dipping.
Chicago Style Pizza
DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt
TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center
and add yeast mixture. Stir to form a soft dough, adding more flour if
necessary. Turn onto a floured board and knead until dough is supple
and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
in a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
folding the excess over to make a small rim. Spread with pizza sauce;
sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
meats and vegetables. Top with remaining mozzarella and Parmesan
cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
minutes. Let stand 5 minutes before slicing.
BBQ Chicken Pizza
BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden
and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
over the hot surface. Slice and serve.
Thai Pizza
1 Pizza Dough Shell (uncooked)
Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste
Preheat oven to 450F.
Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins
to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and
serve.
Philly Cheesesteak Pizza
1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated
Saute vegetables in 1 tb. olive oil until limp; add roast beef.
Cook for three more minutes. Add Worchestershire sauce and pepper;
stir and remove from heat. Set aside. Brush prepared dough with
3 tb. olive oil and spread crushed garlic over entire surface of dough.
Top with a light layer of shredded cheese, then meat/vegetable mixture,
distributing evenly. Top with remaining shredded cheese, then Parmesan.
Bake in prehated 500F oven until cheese is melted and bubbly.
Let sit 5 minutes before cutting and serving.
Margherita Pizza
2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then
tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on
pizza stone for 8−10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2−3 minutes before cutting into wedges and
serving.
Roasted Garlic and Peppers Pizza
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 375 deg. F. Slice top off garlic head; place in small
baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with
1/2 tablespoon olive oil. Place onion slices on sheet and brush onion
with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves
are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor;
add sun−dried tomatoes. Using on/off turns, process until almost
smooth, adding enough reserved oil form sun−dried tomatoes to form
paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped.
Spread garlic paste evenly over crust. Top with mozzarella cheese,
onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil
and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles. Transfer to
cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons
basil and 1 tablespoon parsley. Cut into wedges and serve
Tex−Mex Pizza
1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with
jalapenos, garlic and onion. Sprinkle with cheeses and season with
salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min.
until bottom of crust is golden brown. Top with avocado, a dollop
of sour cream and cilantro. Pass extra sour cream.
Muffuletta Pizza
1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil
Mix first 7 ingredients for marinated olive salad and chill overnight.
Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of
mixture. Drizzle with oil. Bake in preheated 500° F oven for
8−10 minutes or until crust is golden brown and cheese is melted.
Remove from oven and cool on a wire rack for 2−3 minutes before
cutting into wedges and serving. Repeat with other dough crust.
Grilled Pizza
1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an oven.
Use toppings that take little time at all (if any) to actually cook and do not
overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)
DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and
stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
Meanwhile, sift together into a large bowl the white flour, wheat flour,
corn meal and salt. Make a depression in the middle and add 3 Ts of the
olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with
your hands and gather together and place on floured board. Knead about
10 minutes, adding more flour if dough is sticky, to form a smooth, elastic
mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.
Cover and let rise in warm place, draft−free location until doubled in size −
about 45 minutes.
While dough is rising prepare desired sauces and toppings. Divide dough
into 6 equal pieces and, on floured surface, roll out to desired shape about
1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill
directly over fire until upper surface begins to bubble (about 2 minutes). Fire
must be very hot and grill must be clean (coals should be red with a small flame,
like a steak fire; this is important). Watch crust closely and rotate with spatula
if necessary. Remove crust and turn cooked side up (it should be golden brown).
Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive
oil over each pizza. Return for final cooking (2−4 minutes).
Seafood Pizza
1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Spread pizza dough on to a pizza pan. Top with crab,
shrimp, pineapple, mushrooms, olives, green pepper,
mozzarella and cheddar
Pesto Pizza
1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
Blend first 4 ingredients in processor to coarse puree.
small bowl. (Can be prepared 1 day ahead. Press plastic
surface of pesto to cover; refrigerate.) Preheat oven
12 inch pizza pan with olive oil. Arrange dough in pan
of pesto over dough. Sprinkle with sun−dried tomatoes,
Bake pizza until crust browns and cheese melts.
Pizza "Pie"
1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter
Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a
lightly greased 12 inch pizza pan. Spoon pie topping on dough
leaving a 3/4" space from edge of pan. Combine flour and sugar
in a bowl. With a fork, cut in butter making sure you do not
mix too much. It should be crumbly. Sprinkle topping over pie
filling. Bake until topping and crust are golden brown.
Frozen Peanut Butter Pizza Pie
2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup
Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center
oven rack and bake 8 minutes. Remove and cool on wire racks.
In a large electric mixer bowl, beat cream cheese and peanut butter,
then add the powdered sugar in three portions, alternating with the
milk. Fold in thawed Cool Whip, then spread mixture over the cooled
pizza crusts. Freeze until firm.
Serve pizzas cold, but not frozen. Just before serving, drizzle with
chocolate syrup.
1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).
Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.
NY Style Dough
1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.
Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.
Sicilian Thick Crust
(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool
tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and
put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan
and push to stretch evenly leaving a lip up against sides of pan.
Let rest for 10−15 minutes (while you prepare toppings). Stretch out
dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.
Whole Wheat Dough
1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil
Dissolve sugar in water and add yeast. Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10−15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking
Zucchini Dough
3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of
ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes.
Focaccia
2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil,
salad oil, and table salt. Mix in 3 cups of flour and whip until the
dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead
the dough until it is smooth. Allow the dough to rise twice in the bowl,
and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough
between the two pans. Using your fingers, press the dough out to the
edges of each pan. Cover and allow to rise for about thirty minutes, and
brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.
Garlic Rolls and Knots
1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
Cooked Pizza Sauce
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces
Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups
Uncooked Pizza Sauce
28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil
Whisk all together. Allow flavors to blend for one hour
before using
Oil Sauces
Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic
California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn
Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn
To Prepare Oil Sauces:
Puree ingredients in a blender and store in a small covered jar.
These recipes makes enough sauce for 2 12" pizzas.
By using these examples, it's not hard to come up with your own
variation based on your taste. Brush oil sauces on dough, place
desired cheese, and then top. Cook just like sauced pizzas, however
they may take just a little less time until done.
Sunny Side Up Pizza
6 Slices Bacon, cooked
Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4" thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs
Preheat oven to 500F.
Prepare dough according to recipe found in this book. Divide in two
and roll out into two circles about 6 inches in diameter. Place on
lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle
cheese on tomatoes leaving a 2−3 inch well in the center (to hold
the egg). Place bacon on top of cheese around the outside.
Bake the pizzas for 3 minutes. Remove from oven and crack an egg
into the center of each. Sprinkle with pepper and return to oven.
Bake until the egg is set and the crust is browned, about 10 minutes more.
Cheese Calzone
1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough
Preheat oven to 500F.
Take a 6 oz. dough ball and place on floured surface. Spread,
with finger tips, to a 6 inch circle. Place 2/3 cup cheese
mix on one side and fold over other side. Seal with finger
tips making sure no cheese mixture is in the seal. Pinch
the edge to assure a tight seal. Pat calzone to even filling
inside. Check seal again for leaks. Repeat with the others.
Place calzones on a lightly greased baking sheet. Cut a
1 inch slit in the top of each for venting while baking.
Place in center of oven and bake for 10−12 minutes or until
golden brown. Serve with your favorite tomato sauce, warmed,
either on top or on the side for dipping.
Chicago Style Pizza
DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt
TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center
and add yeast mixture. Stir to form a soft dough, adding more flour if
necessary. Turn onto a floured board and knead until dough is supple
and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
in a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
folding the excess over to make a small rim. Spread with pizza sauce;
sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
meats and vegetables. Top with remaining mozzarella and Parmesan
cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
minutes. Let stand 5 minutes before slicing.
BBQ Chicken Pizza
BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over
medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red onion over the
surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden
and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
over the hot surface. Slice and serve.
Thai Pizza
1 Pizza Dough Shell (uncooked)
Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste
Preheat oven to 450F.
Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins
to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and
serve.
Philly Cheesesteak Pizza
1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated
Saute vegetables in 1 tb. olive oil until limp; add roast beef.
Cook for three more minutes. Add Worchestershire sauce and pepper;
stir and remove from heat. Set aside. Brush prepared dough with
3 tb. olive oil and spread crushed garlic over entire surface of dough.
Top with a light layer of shredded cheese, then meat/vegetable mixture,
distributing evenly. Top with remaining shredded cheese, then Parmesan.
Bake in prehated 500F oven until cheese is melted and bubbly.
Let sit 5 minutes before cutting and serving.
Margherita Pizza
2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then
tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on
pizza stone for 8−10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil.
Cool on a wire rack for 2−3 minutes before cutting into wedges and
serving.
Roasted Garlic and Peppers Pizza
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 375 deg. F. Slice top off garlic head; place in small
baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with
1/2 tablespoon olive oil. Place onion slices on sheet and brush onion
with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves
are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor;
add sun−dried tomatoes. Using on/off turns, process until almost
smooth, adding enough reserved oil form sun−dried tomatoes to form
paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped.
Spread garlic paste evenly over crust. Top with mozzarella cheese,
onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil
and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles. Transfer to
cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons
basil and 1 tablespoon parsley. Cut into wedges and serve
Tex−Mex Pizza
1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with
jalapenos, garlic and onion. Sprinkle with cheeses and season with
salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min.
until bottom of crust is golden brown. Top with avocado, a dollop
of sour cream and cilantro. Pass extra sour cream.
Muffuletta Pizza
1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil
Mix first 7 ingredients for marinated olive salad and chill overnight.
Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of
mixture. Drizzle with oil. Bake in preheated 500° F oven for
8−10 minutes or until crust is golden brown and cheese is melted.
Remove from oven and cool on a wire rack for 2−3 minutes before
cutting into wedges and serving. Repeat with other dough crust.
Grilled Pizza
1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an oven.
Use toppings that take little time at all (if any) to actually cook and do not
overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)
DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and
stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
Meanwhile, sift together into a large bowl the white flour, wheat flour,
corn meal and salt. Make a depression in the middle and add 3 Ts of the
olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with
your hands and gather together and place on floured board. Knead about
10 minutes, adding more flour if dough is sticky, to form a smooth, elastic
mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.
Cover and let rise in warm place, draft−free location until doubled in size −
about 45 minutes.
While dough is rising prepare desired sauces and toppings. Divide dough
into 6 equal pieces and, on floured surface, roll out to desired shape about
1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill
directly over fire until upper surface begins to bubble (about 2 minutes). Fire
must be very hot and grill must be clean (coals should be red with a small flame,
like a steak fire; this is important). Watch crust closely and rotate with spatula
if necessary. Remove crust and turn cooked side up (it should be golden brown).
Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive
oil over each pizza. Return for final cooking (2−4 minutes).
Seafood Pizza
1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Spread pizza dough on to a pizza pan. Top with crab,
shrimp, pineapple, mushrooms, olives, green pepper,
mozzarella and cheddar
Pesto Pizza
1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
Blend first 4 ingredients in processor to coarse puree.
small bowl. (Can be prepared 1 day ahead. Press plastic
surface of pesto to cover; refrigerate.) Preheat oven
12 inch pizza pan with olive oil. Arrange dough in pan
of pesto over dough. Sprinkle with sun−dried tomatoes,
Bake pizza until crust browns and cheese melts.
Pizza "Pie"
1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter
Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a
lightly greased 12 inch pizza pan. Spoon pie topping on dough
leaving a 3/4" space from edge of pan. Combine flour and sugar
in a bowl. With a fork, cut in butter making sure you do not
mix too much. It should be crumbly. Sprinkle topping over pie
filling. Bake until topping and crust are golden brown.
Frozen Peanut Butter Pizza Pie
2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup
Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center
oven rack and bake 8 minutes. Remove and cool on wire racks.
In a large electric mixer bowl, beat cream cheese and peanut butter,
then add the powdered sugar in three portions, alternating with the
milk. Fold in thawed Cool Whip, then spread mixture over the cooled
pizza crusts. Freeze until firm.
Serve pizzas cold, but not frozen. Just before serving, drizzle with
chocolate syrup.
STOCK...................................
WHITE STOCK
Ingredients: 5 lb. veal, 1 fowl, 3 or 4 lb., 8 qt. cold water, 2 medium-sized onions, 2 Tb. butter, 2 stalks celery, 1 blade mace, Salt and Pepper as necessary.
Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and Mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.
BROWN SOUP STOCK
Ingredients: 6 lbs. shin of beef, 3 to 6 quarts cold water, 1 bay leaf, 6 cloves, 1 tablespoon mixed herbs, 2 sprigs parsley, 1/2 cup carrot, 1/2 cup turnip, 1/2 cup celery and 1/2 cup onion.
Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly four hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.
VEGETABLE STOCK.
To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added with advantage. For white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots. Soak the pulse Overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stockpot, and boiled up afresh each day.
FISH STOCK -1
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of fish as you can get oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish; cook all together until the onions are well browned; then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies.
FISH STOCK -2
Fish for nearly all dishes is better if boned before cooking; it is also economy to do this, as the bones can then be used for stock for fish soups. These soups, although not well known here at present, are a valuable food; they are easy to make, wholesome, and nourishing. After the fillets of fish have been removed, directions for which are given amongst the fish recipes, take the bones, wash them well in cold water, and cut away any black substance that may be adhering to them. Break them up and put into a saucepan with a teaspoonful of salt; when it boils remove the scum and put in one dozen white peppercorns, a fagot of herbs, one onion, and one carrot; boil steadily for two hours or longer, strain through a sieve into a basin, and it is ready for use.
STOCK FROM BONES -1
Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonfuls of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use. This stock is a good
foundation for all soups, gravies, and sauces.
STOCK FROM BONES -2
The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavor. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavor. The bones must be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer; strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy.
VEAL STOCK
The butcher should chop the bones very small. Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly; put in a dessertspoonful of salt, and skim very carefully; draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce.
BEEF STOCK -1
Take Leg of Beef, the bone in this meat should be chopped small. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessert spoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.
This is the foundation for nearly all-good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes.
BEEF STOCK -2
Ingredients: 1 pound of round of beef, 2 quarts of water, 2 small, new carrots, or 1/2 of a carrot, 1/2 pound of beef bones, 2 small potatoes, 1 onion, 1 tomato, fresh or canned Parsley.
Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheesecloth. This is the basis of all the following soups, except when otherwise stated. To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it in stew pan with three quarts of water. As soon as it boils, skim well, and then simmer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each; take off nearly all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done; stir in barley; add salt to taste; let all stew together for three and one-half hours; about one-half hour before sending it to table, put in little chopped parsley and serve. You may thicken the soup with rice or barley that has first been soaked in cold water, or with green peas, or with young corn, cut down from the cob, or with tomatoes, scalded, peeled and cut into pieces.
SCOTCH BROTH.
Soak over night two tablespoonfuls of pearl barley and one of coarse oatmeal, in water sufficient to cover them. In the morning, put the grains, together with the water in which they were soaked, into two quarts of water and simmer for several hours, adding boiling water as needed. About an hour before the soup is required, add a turnip cut into small dice, a grated carrot, and one half cup of fine pieces of the brown portion of the crust of a loaf of whole-wheat bread. Rub all through a colander, and add salt, a cup of milk, and a half-cup of thin cream. This should make about three pints of soup.
CREAM SOUP STOCK
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.
For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add tablespoon chopped parsley just before serving.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.
For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.
BRAN STOCK.
For every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. This stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream. An excellent soup may be prepared by flavoring the stock with celery, or by the addition of a quantity of strained stewed tomato sufficient to disguise the taste of the stock. It is also valuable in giving consistence to soups, in the preparation of some of which it may be advantageously used in place of other liquid.
BARLEY BROTH.
1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts. Water. (The celery may be omitted if desired, or, when in season, 1 teacup green peas may be substituted). Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 2 to 3 hours. Add the chopped parsley and serve.
STOCK FOR CLEAR SOUP OR BOUILLON
Ingredients: 4 lb. beef, 4 qt. cold water, 1 medium-sized onion, 1 stalk celery, 2 sprigs parsley, 6 whole cloves, 12 peppercorns, 1 bay leaf, Salt and Pepper as necessary.
Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover tightly and keep at the simmering point for 6 to 8 hours. Then strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently for about 20 minutes. Add salt and pepper to taste. Strain through a cloth.
Ingredients: 5 lb. veal, 1 fowl, 3 or 4 lb., 8 qt. cold water, 2 medium-sized onions, 2 Tb. butter, 2 stalks celery, 1 blade mace, Salt and Pepper as necessary.
Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and Mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.
BROWN SOUP STOCK
Ingredients: 6 lbs. shin of beef, 3 to 6 quarts cold water, 1 bay leaf, 6 cloves, 1 tablespoon mixed herbs, 2 sprigs parsley, 1/2 cup carrot, 1/2 cup turnip, 1/2 cup celery and 1/2 cup onion.
Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly four hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.
VEGETABLE STOCK.
To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added with advantage. For white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots. Soak the pulse Overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stockpot, and boiled up afresh each day.
FISH STOCK -1
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of fish as you can get oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish; cook all together until the onions are well browned; then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies.
FISH STOCK -2
Fish for nearly all dishes is better if boned before cooking; it is also economy to do this, as the bones can then be used for stock for fish soups. These soups, although not well known here at present, are a valuable food; they are easy to make, wholesome, and nourishing. After the fillets of fish have been removed, directions for which are given amongst the fish recipes, take the bones, wash them well in cold water, and cut away any black substance that may be adhering to them. Break them up and put into a saucepan with a teaspoonful of salt; when it boils remove the scum and put in one dozen white peppercorns, a fagot of herbs, one onion, and one carrot; boil steadily for two hours or longer, strain through a sieve into a basin, and it is ready for use.
STOCK FROM BONES -1
Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonfuls of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use. This stock is a good
foundation for all soups, gravies, and sauces.
STOCK FROM BONES -2
The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that require a special flavor. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavor. The bones must be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonful of salt and skim well, then boil steadily for six hours or longer; strain off and remove the fat, and it is ready for use, but it is much better to let it stand till the next day before converting it into soup or gravy.
VEAL STOCK
The butcher should chop the bones very small. Cut the meat across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly; put in a dessertspoonful of salt, and skim very carefully; draw away from the fire, place it where it will boil steadily, put in 2 dozen white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf; boil steadily for six hours, and strain off. This is the foundation for the best white soups and sauces; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce.
BEEF STOCK -1
Take Leg of Beef, the bone in this meat should be chopped small. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessert spoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.
This is the foundation for nearly all-good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes.
BEEF STOCK -2
Ingredients: 1 pound of round of beef, 2 quarts of water, 2 small, new carrots, or 1/2 of a carrot, 1/2 pound of beef bones, 2 small potatoes, 1 onion, 1 tomato, fresh or canned Parsley.
Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheesecloth. This is the basis of all the following soups, except when otherwise stated. To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it in stew pan with three quarts of water. As soon as it boils, skim well, and then simmer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each; take off nearly all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done; stir in barley; add salt to taste; let all stew together for three and one-half hours; about one-half hour before sending it to table, put in little chopped parsley and serve. You may thicken the soup with rice or barley that has first been soaked in cold water, or with green peas, or with young corn, cut down from the cob, or with tomatoes, scalded, peeled and cut into pieces.
SCOTCH BROTH.
Soak over night two tablespoonfuls of pearl barley and one of coarse oatmeal, in water sufficient to cover them. In the morning, put the grains, together with the water in which they were soaked, into two quarts of water and simmer for several hours, adding boiling water as needed. About an hour before the soup is required, add a turnip cut into small dice, a grated carrot, and one half cup of fine pieces of the brown portion of the crust of a loaf of whole-wheat bread. Rub all through a colander, and add salt, a cup of milk, and a half-cup of thin cream. This should make about three pints of soup.
CREAM SOUP STOCK
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water
Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.
For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add tablespoon chopped parsley just before serving.
For pea soup boil and mash 2 cups green peas and add to sauce.
For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.
For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.
For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.
BRAN STOCK.
For every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. This stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream. An excellent soup may be prepared by flavoring the stock with celery, or by the addition of a quantity of strained stewed tomato sufficient to disguise the taste of the stock. It is also valuable in giving consistence to soups, in the preparation of some of which it may be advantageously used in place of other liquid.
BARLEY BROTH.
1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts. Water. (The celery may be omitted if desired, or, when in season, 1 teacup green peas may be substituted). Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 2 to 3 hours. Add the chopped parsley and serve.
STOCK FOR CLEAR SOUP OR BOUILLON
Ingredients: 4 lb. beef, 4 qt. cold water, 1 medium-sized onion, 1 stalk celery, 2 sprigs parsley, 6 whole cloves, 12 peppercorns, 1 bay leaf, Salt and Pepper as necessary.
Cut the meat into small pieces. Pour the cold water over it, place on a slow fire, and let it come to a boil. Skim off all scum that rises to the top. Cover tightly and keep at the simmering point for 6 to 8 hours. Then strain and remove the fat. Add the onion and celery cut into pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently for about 20 minutes. Add salt and pepper to taste. Strain through a cloth.
101 Hamburger Recipes
1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives and onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and
pizza sauce, and topped with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with
Caesar dressing, romaine lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked
broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled
and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on
a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato
served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger
mayonnaise and Asian slaw on the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful
beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot
peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard
mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soyginger
sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with
sliced black and green olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped
shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island
dressing and zesty coleslaw, served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled
zucchini squash and sweet red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented
with a light peanut dressing.
26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish.
27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce
and tomato, served on a fresh wheat bun.
28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and
Mozzarella cheese, served on focaccia bread.
29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with
julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: Hoisin sauce, minced garlic,
grated ginger, Chinese five-spice, salt and black pepper.)
30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions.
31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon
mustard.
32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary,
served with a golden Parmesan crust.
33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop
of garlic mayonnaise.
34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red
pepper, salt and green onions.)
35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese,
served on an onion roll.
36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and
oregano, pan fried till done. Accented with watercress sprigs and vinaigrette.
37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese.
38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and
pineapple.
39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives.
40. Breakfast Omelet Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese,
mushrooms and green peppers, served on a toasted English muffin.
41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions,
raisins, mustard seed and marsala wine. Served on thick sliced Texas toast.
42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard.
43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise,
served on a sesame seed bun.
44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese.
45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a
grilled hamburger.
46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared
horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds.
47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted
atop a grilled burger.
48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with
bean dip, guacamole and sour cream.
49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled
hamburger.
50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake,
chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers.
51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese,
chili mayonnaise and pico de gallo sauce.
52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun
with Creole mayonnaise, onions and tomatoes.
53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger.
55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese
on a hard roll.
56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese.
57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon.
58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and
Mozzarella cheeses.
59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives
and tomatoes, served on focaccia bread.
60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet
mustard.
61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil,
then grill.
62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and
Monterey jack cheeses and grilled onion.
63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans.
64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese.
65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun.
66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese.
67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce.
68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese,
sauteed mushrooms and grilled onions.
69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut.
70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a
potato roll.
71. Alpine Burger: lean ground beef smothered in sautéed mushrooms and Swiss cheese.
72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour
cream.
73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin,
allspice and hot sauce. Grill and accent with mango chutney.
74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream,
shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted
garlic French bread.
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76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef
burger, served on a whole wheat bread.
77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato
bread.
78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty.
79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened
with black bean chili.
80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin,
oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread.
81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted
Italian cheeses, served on a pita loaf.
82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a
croissant.
83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with
pepper cheese and barbeque sauce, served on thick Texas Toast.
84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce.
85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger.
86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill
dressing, served on sun-dried tomato bread.
87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll.
88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant.
89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple
slice and sweet & sour sauce.
90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato,
mozzarella and Parmesan cheeses, all in a soft tortilla shell.
91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and
pickle.
92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and
grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion.
93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard.
94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored
cream cheese.
95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper
sauce, and grilled. Top with melted cheddar and cream cheese.
96. Basic Burger: grilled ground round burger seasoned with salt and pepper.
97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper,
chopped parsley and mozzarella cheese on Vienna bread.
98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses,
lettuce, cucumber slices, red onion, and served on a rye bun.
99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget
to cut it in half!
100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef
burger with a hint of spicy mustard.
101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives and onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and
pizza sauce, and topped with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with
Caesar dressing, romaine lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked
broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled
and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on
a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato
served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger
mayonnaise and Asian slaw on the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful
beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot
peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard
mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soyginger
sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with
sliced black and green olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped
shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island
dressing and zesty coleslaw, served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled
zucchini squash and sweet red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented
with a light peanut dressing.
26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish.
27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce
and tomato, served on a fresh wheat bun.
28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and
Mozzarella cheese, served on focaccia bread.
29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with
julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: Hoisin sauce, minced garlic,
grated ginger, Chinese five-spice, salt and black pepper.)
30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions.
31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon
mustard.
32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary,
served with a golden Parmesan crust.
33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop
of garlic mayonnaise.
34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red
pepper, salt and green onions.)
35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese,
served on an onion roll.
36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and
oregano, pan fried till done. Accented with watercress sprigs and vinaigrette.
37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese.
38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and
pineapple.
39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives.
40. Breakfast Omelet Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese,
mushrooms and green peppers, served on a toasted English muffin.
41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions,
raisins, mustard seed and marsala wine. Served on thick sliced Texas toast.
42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard.
43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise,
served on a sesame seed bun.
44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese.
45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a
grilled hamburger.
46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared
horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds.
47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted
atop a grilled burger.
48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with
bean dip, guacamole and sour cream.
49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled
hamburger.
50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake,
chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers.
51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese,
chili mayonnaise and pico de gallo sauce.
52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun
with Creole mayonnaise, onions and tomatoes.
53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger.
55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese
on a hard roll.
56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese.
57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon.
58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and
Mozzarella cheeses.
59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives
and tomatoes, served on focaccia bread.
60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet
mustard.
61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil,
then grill.
62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and
Monterey jack cheeses and grilled onion.
63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans.
64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese.
65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun.
66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese.
67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce.
68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese,
sauteed mushrooms and grilled onions.
69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut.
70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a
potato roll.
71. Alpine Burger: lean ground beef smothered in sautéed mushrooms and Swiss cheese.
72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour
cream.
73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin,
allspice and hot sauce. Grill and accent with mango chutney.
74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream,
shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted
garlic French bread.
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76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef
burger, served on a whole wheat bread.
77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato
bread.
78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty.
79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened
with black bean chili.
80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin,
oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread.
81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted
Italian cheeses, served on a pita loaf.
82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a
croissant.
83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with
pepper cheese and barbeque sauce, served on thick Texas Toast.
84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce.
85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger.
86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill
dressing, served on sun-dried tomato bread.
87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll.
88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant.
89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple
slice and sweet & sour sauce.
90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato,
mozzarella and Parmesan cheeses, all in a soft tortilla shell.
91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and
pickle.
92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and
grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion.
93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard.
94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored
cream cheese.
95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper
sauce, and grilled. Top with melted cheddar and cream cheese.
96. Basic Burger: grilled ground round burger seasoned with salt and pepper.
97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper,
chopped parsley and mozzarella cheese on Vienna bread.
98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses,
lettuce, cucumber slices, red onion, and served on a rye bun.
99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget
to cut it in half!
100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef
burger with a hint of spicy mustard.
101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
chicken.........................
Chicken Cutlet
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches
long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty
and cooked through. (cook for 4 min per side.) Place on plate along with tomato and
onion salad.
Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and
salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts
and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is
ready.
Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto, stock
and salt.
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
thickens slightly.
Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime
slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
Chili Garlic Chicken Wings
Ingredients
Chicken wings - 500 gm
Chilli powder - 2 tsp
Minced garlic - 1 tbsp
White pepper powder - to taste
Salt - to taste
Lime - 1
Oil - 50 ml
Worcestershire sauce - ¼ tsp
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Cut the chicken breasts into long strips.
Add salt, lime juice, red chilli powder and turmeric
powder to the chicken strips and rub well into the flesh.
Using your hands, make a fine paste of the grated cheese and hung curd.
Add the cheese paste to the chicken breast and mix well.
Add the rest of the ingredients and mix well. Leave to marinate for two hours.
Cook in a tandoor for 30 minutes, or grill in an oven
at 275-300o F for around 25 to 30 minutes, or till golden brown. Serve hot.
Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be
allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: jeera, clove, cinnamon, pepper, nut-meg and cardamon
Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..Wash and keep aside.
Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper.
Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon
refined oil. Take the marinated pieces and mix it well in the second marinade.
Keep for atleast 3 to 4 hours....Grill on slow for atleast 15 to 20 mins until the chicken is
light brown. Serve hot with lemon wedges.
Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water.
Grind onion, garlic, ginger, lemon juice & spices in mixer grinder.
Coat chicken in ground mixture & marinate preferably overnight.
Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till
chicken is well cooked.
Serve hot with lemon slices.
Sweet Corn Chicken Soup
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Method
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Serve hot.
Spicy Chicken Soup
Ingredients
Chicken - 1 breast piece with bone
(Can use other portion of a chicken
with bones too)
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped
(depending on how hot you want to
make it you can add more chillies)
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning:
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
Cut chicken into small pieces.
Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in
simmer for about 15 minutes.
Add commutates and red chilli powder to the boiling soup and continue boiling it in
simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add
flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to
turn light brown.
Add the seasoning you made in step # 4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.
Your Spicy chicken soup is ready. Serve hot with bread and enjoy.
Groundnut Soup in Chicken
Ingredients
Groundnut paste from fresh groundnuts about 100 grams
2 chopped Onions
20 grams fresh Pepper Green
Preferably Red Palm Oil extract of palm nut of Malaysian origine or Africa.
Substitute can also be general oil but would not add that much of a flavour.
1 whole Chicken cut into big peices for serving 5 persons.
Maggi cubes flavourers 8 pieces
Method
Heat the palm oil in a big pot.
Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do
not heat up oil, only at simmer.
Then gradually insert 7 cups of water initially and then later on after boiling add
another cup.
Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green
pepper and maggi cubes salt and mix together let stir for 10 minutes. Cover.
Then put the chicken inside and cover sim for 20 minutes.
Note : Eat with country rice preferably or uncle bens rice or Indian Basmati. Bon
apetite. This is an award winning any corner anytime African dish popular through
out the West Aferican region.
Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
Creamy Chicken - Rice Soup
Ingredients
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Method
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Serve hot.
Chicken Long Rice
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup Basmati Rice in water.
Boil the chicken till the bones fall & the chicken becomes tender because we require
the chicken to be boneless & the water in which the chicken is boiled to cook.
After you have removed the bones do not throw the water, put the chicken back in &
this time add the rice.
Allow it to cook as you would normallycook rice as the chicken is already well done.
Serve & enjoy.
Quick Chicken Biryani
Ingredients
Chicken pieces (4 chicken legs)
Rice (Soak the rice beforehand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
Haldi 1/2 tsp
Chilli powder 1/2 tsp
Dhaniya powder 1/2 tsp
Salt to taste
Method
Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns,
a green chilli cut in two, etc.
TIP : The water used to boil the chicken can be used as stock for soup.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to
cook. Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.
Whole masalas
Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Peppercorns 7-10
Jeera (Cumin seeds)
Kabli Pulao
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
vegetable oil
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
salt
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes and Kabli Pulao is ready.
Madras Chicken Birayani
Ingredients
Chicken - 2 cornish hen
Corinder powder-3 tsp
Chillie powder-3 tsp
Gram Masala Powder - 1 tsp
Cinnamon - 2
Elaichi - 2
Cloves - 4
Bay leaf - 4
Garlic - 1 small size
Ginger - 1 medium size
Onion-1 big size
Coriander 1 small bunch
Tomato 1 medium size
Chillies - 5
Basmathi rice - 4 cups
Ghee & Oil 4 tsp
Method
Peel the skin from the chicken and cut into small pieces, add all powders and
salt. Cook in a separate pot.
Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything
separately)
In a cooker put the ghee & oil add
cinnamon, elaichi, cloves, bay leafs and grinded things (put every thing). Fry till
the oil comes out (cook in medium fire) when it comes yellowish add the cooked
chicken, mix it for 3 min.
Add water (2 cups of rice means add 3 cups of water) some times in the cooked
chicken itself will have some water, so please measure. When it boils add rice
and close the cooker with weight.
Keep it for 5 min. and mix it well.
Baked Chicken Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3
minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover
with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate with carrot petals.
Chicken Masala Roast
Ingredients
chicken - 1 about (1 kg)
onions - 1 cup, sliced
oil - ½ cup
ginger - 2 cm
grated coconut - 1 tbsp
green chilies - 2
coriander leaves - 2 tbsp, chopped
pepper corns - ½ tsp
cardamoms - 2
cinnamon - 3 cm piece
chili powder - ½ tsp
curds - ½ cup
salt to taste
Method
Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
Grind all the ingredients from ginger to chili powder to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
Place the chicken in a baking dish.
Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in
which onions were fried.
When the top side is done, turn the chicken and cook the other side.
Serve hot with Roti and Dal.
Curry Fried Chicken
Ingredients
chicken - 1 (about 1 kg)
maida - ¼ cup
curry powder - ¼ cup
salt to taste
oil to fry
garlic - 1 tbsp, minced
onions - 1 cup, sliced
tomato ketchup - ½ cup
Method
Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice or noodles.
Chicken Chilli Fry
Ingredients
oil - 1/3 cup
onion - 1 ½ cup, thinly sliced
ginger - 3 cm, sliced
garlic - 8 flakes, sliced
green chilies - 4, slit
red chilies - 2, broken into pieces
chicken joints - 750 gm
tamarind paste - 2 tsp
salt to taste
Method
Heat the oil in a kadai .
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken
pieces.
Chicken Cutlet
Ingredients
oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste
Method
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches
long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty
and cooked through. (cook for 4 min per side.) Place on plate along with tomato and
onion salad.
Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and
salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts
and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is
ready.
Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto, stock
and salt.
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
thickens slightly.
Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime
slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
Chili Garlic Chicken Wings
Ingredients
Chicken wings - 500 gm
Chilli powder - 2 tsp
Minced garlic - 1 tbsp
White pepper powder - to taste
Salt - to taste
Lime - 1
Oil - 50 ml
Worcestershire sauce - ¼ tsp
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Cut the chicken breasts into long strips.
Add salt, lime juice, red chilli powder and turmeric
powder to the chicken strips and rub well into the flesh.
Using your hands, make a fine paste of the grated cheese and hung curd.
Add the cheese paste to the chicken breast and mix well.
Add the rest of the ingredients and mix well. Leave to marinate for two hours.
Cook in a tandoor for 30 minutes, or grill in an oven
at 275-300o F for around 25 to 30 minutes, or till golden brown. Serve hot.
Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be
allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: jeera, clove, cinnamon, pepper, nut-meg and cardamon
Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..Wash and keep aside.
Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper.
Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon
refined oil. Take the marinated pieces and mix it well in the second marinade.
Keep for atleast 3 to 4 hours....Grill on slow for atleast 15 to 20 mins until the chicken is
light brown. Serve hot with lemon wedges.
Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water.
Grind onion, garlic, ginger, lemon juice & spices in mixer grinder.
Coat chicken in ground mixture & marinate preferably overnight.
Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till
chicken is well cooked.
Serve hot with lemon slices.
Sweet Corn Chicken Soup
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Method
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Serve hot.
Spicy Chicken Soup
Ingredients
Chicken - 1 breast piece with bone
(Can use other portion of a chicken
with bones too)
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped
(depending on how hot you want to
make it you can add more chillies)
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning:
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
Cut chicken into small pieces.
Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in
simmer for about 15 minutes.
Add commutates and red chilli powder to the boiling soup and continue boiling it in
simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add
flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to
turn light brown.
Add the seasoning you made in step # 4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.
Your Spicy chicken soup is ready. Serve hot with bread and enjoy.
Groundnut Soup in Chicken
Ingredients
Groundnut paste from fresh groundnuts about 100 grams
2 chopped Onions
20 grams fresh Pepper Green
Preferably Red Palm Oil extract of palm nut of Malaysian origine or Africa.
Substitute can also be general oil but would not add that much of a flavour.
1 whole Chicken cut into big peices for serving 5 persons.
Maggi cubes flavourers 8 pieces
Method
Heat the palm oil in a big pot.
Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do
not heat up oil, only at simmer.
Then gradually insert 7 cups of water initially and then later on after boiling add
another cup.
Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green
pepper and maggi cubes salt and mix together let stir for 10 minutes. Cover.
Then put the chicken inside and cover sim for 20 minutes.
Note : Eat with country rice preferably or uncle bens rice or Indian Basmati. Bon
apetite. This is an award winning any corner anytime African dish popular through
out the West Aferican region.
Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
Creamy Chicken - Rice Soup
Ingredients
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Method
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Serve hot.
Chicken Long Rice
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup Basmati Rice in water.
Boil the chicken till the bones fall & the chicken becomes tender because we require
the chicken to be boneless & the water in which the chicken is boiled to cook.
After you have removed the bones do not throw the water, put the chicken back in &
this time add the rice.
Allow it to cook as you would normallycook rice as the chicken is already well done.
Serve & enjoy.
Quick Chicken Biryani
Ingredients
Chicken pieces (4 chicken legs)
Rice (Soak the rice beforehand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
Haldi 1/2 tsp
Chilli powder 1/2 tsp
Dhaniya powder 1/2 tsp
Salt to taste
Method
Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns,
a green chilli cut in two, etc.
TIP : The water used to boil the chicken can be used as stock for soup.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to
cook. Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.
Whole masalas
Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Peppercorns 7-10
Jeera (Cumin seeds)
Kabli Pulao
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
vegetable oil
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
salt
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes and Kabli Pulao is ready.
Madras Chicken Birayani
Ingredients
Chicken - 2 cornish hen
Corinder powder-3 tsp
Chillie powder-3 tsp
Gram Masala Powder - 1 tsp
Cinnamon - 2
Elaichi - 2
Cloves - 4
Bay leaf - 4
Garlic - 1 small size
Ginger - 1 medium size
Onion-1 big size
Coriander 1 small bunch
Tomato 1 medium size
Chillies - 5
Basmathi rice - 4 cups
Ghee & Oil 4 tsp
Method
Peel the skin from the chicken and cut into small pieces, add all powders and
salt. Cook in a separate pot.
Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything
separately)
In a cooker put the ghee & oil add
cinnamon, elaichi, cloves, bay leafs and grinded things (put every thing). Fry till
the oil comes out (cook in medium fire) when it comes yellowish add the cooked
chicken, mix it for 3 min.
Add water (2 cups of rice means add 3 cups of water) some times in the cooked
chicken itself will have some water, so please measure. When it boils add rice
and close the cooker with weight.
Keep it for 5 min. and mix it well.
Baked Chicken Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3
minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover
with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate with carrot petals.
Chicken Masala Roast
Ingredients
chicken - 1 about (1 kg)
onions - 1 cup, sliced
oil - ½ cup
ginger - 2 cm
grated coconut - 1 tbsp
green chilies - 2
coriander leaves - 2 tbsp, chopped
pepper corns - ½ tsp
cardamoms - 2
cinnamon - 3 cm piece
chili powder - ½ tsp
curds - ½ cup
salt to taste
Method
Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
Grind all the ingredients from ginger to chili powder to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
Place the chicken in a baking dish.
Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in
which onions were fried.
When the top side is done, turn the chicken and cook the other side.
Serve hot with Roti and Dal.
Curry Fried Chicken
Ingredients
chicken - 1 (about 1 kg)
maida - ¼ cup
curry powder - ¼ cup
salt to taste
oil to fry
garlic - 1 tbsp, minced
onions - 1 cup, sliced
tomato ketchup - ½ cup
Method
Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice or noodles.
Chicken Chilli Fry
Ingredients
oil - 1/3 cup
onion - 1 ½ cup, thinly sliced
ginger - 3 cm, sliced
garlic - 8 flakes, sliced
green chilies - 4, slit
red chilies - 2, broken into pieces
chicken joints - 750 gm
tamarind paste - 2 tsp
salt to taste
Method
Heat the oil in a kadai .
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken
pieces.
Chicken Cutlet
Ingredients
oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste
Method
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.
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