Best Recipe ?

Answer 1

I LOOOOOOOOOOOOOOVE EMERIL'S CHICKEN MARSALA!!

THE RECIPE IS:
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


THAT IS THE BEST!! IT'S FROM FOODNETWORK.COM...THEY HAVE A LOT OF GOOD RECIPES THERE.

Answer 2

Banana Cake VI
Submitted by: Cindy Carnes
Rated: 5 out of 5 by 272 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 2 Hours 30 Minutes
Yields: 12 servings
"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"
INGREDIENTS:
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Answer 3

Cornish game hens

A delicious entree that is easy enough for a weekday dinner, yet pretty enough for a dinner party. Serve with stir-fried summer squash, a salad and french bread. The recipe comes from Bon Appetit.
1/4 cup olive oil
4 teaspoons fresh thyme, chopped
fresh thyme, for garnish
3 garlic cloves, finely chopped
2 teaspoons lemons, zest of
2 teaspoons lime zest
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 rock cornish game hens, halved lengthwise

Prepare BBQ (Medium heat).
Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
Let marinate 20 minutes at room temperature.
Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.

Answer 4

grab the phone call the curry house say item 43 wait half an hour and serve on a plate

Answer 5

get sliced bread
put in toaster turn on
take out add butter eat

Answer 6

allrecipes.com

Answer 7

www.foodnetwork.com

Answer 8

http://www.topsecretrecipes.com/recipes.asp
http://www.geocities.com/dotcomrecipes/appetizers.html
http://icuban.com/food/
http://websearch.about.com/b/a/217740.htm
http://recipes.cook-it-all.com/
http://home.ivillage.com/cooking/topics/0,,4thn,00.html
http://members.aol.com/redselchie/Page33.html

Hope you enjoy!!

Answer 9

Butter Chicken I (chicken makhani)

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly

Directions

Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.


Butter Chicken II

Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

Directions

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.


Tandoori Chicken

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

Directions

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.


Chicken Masala Curry

Ingredients
1 kg chicken
4 tbsp. curd (plain yoghurt)
1 tsp. turmeric powder
1 cup onion, finely chopped
1 tsp. ginger powder
1 tsp. garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
Salt to taste


Directions

Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry turmeric.
Add onion and fry till light brown.
Then add ginger and garlic mixed in a tbsp. of water and stir well.
Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.

Chicken Tikka

Ingredients
3 lbs. Chicken
1 cup Yoghurt
1 tbs. Pressed Garlic & Ginger
1 tbs. Lemon Juice
2 tbs. Red Chilli Powder
2 tbs. Olive Oil
Salt & Pepper to taste

Directions

Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on BBQ for 6 minutes or more on each side.

Masala roast Chicken


Ingredients
2 Small ready-roasted chickens
3 tbsp. Vegetable oil or ghee
3 chopped garlic cloves
1 cup chicken stock
4 tbsp. Balti masala paste
1 tbsp. Finely chopped coriander leaves

Directions

Skin and bone the chicken, cutting the meat into chunks.
Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
Add coriander leaves and serve in Balti bowls.


Chicken Moglai

Ingredients
1 Large chicken, skinned, meat removed and cut into chunks
12 oz clarified butter, ghee, or unsalted butter
2 Onions, grated (medium size)
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
9 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish


Directions

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.

Indian Curry Chicken

Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Answer 10

wat u make