unique recipes, tell me your favorite please?

Answer 1

Chili


2 lbs of ground beef
2 medium cans of basil flavored diced tomatoes
2 medium cans of crushed tomatoes
1 large can of tomato sauce
2 cans of chili flavored beans
2 cans of light kidney beans
2 cloves of crushed garlic
1 red onion diced
1 bell pepper
1 tbls of chili powder
1 tsp of adobo
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of lemon pepper
½ tsp of sweet paprika
1 bag of favorite shredded cheese
Sour cream


In a large saucepan or soup pan brown ground beef, onion, minced garlic and bell pepper on high until almost cooked all the way through. Drain beef thoroughly. Put the beef back into the pan and add the seasonings, finish browning. Once meat has browned turn heat down to low and add canned goods. Cook on low heat until beans are soft, about 2-3 hours. Sprinkle on the shredded cheese and a dollop of sour cream to each bowl serve with crackers.


Note: The longer you cook the chili the more the flavors develop. The chili will be ready to eat after 20 to 30 minutes of cooking however it will have more flavor after a couple of hours. You may choose the desired hotness of your chili with the beans as well as adding some crushed red pepper flakes.

Answer 2

I keep making mexican food the white way, and my family gets pissed of saying it is illegal to americanize our culture,it is bad enough corporations do it, but california mexicans do it too, I make chicken enchiladas with green sauce or I use the recipe and use manicotti noodles instead,it is quite simple
buy a roasted chicken from albertsons,you know the 5 or 6 dollar chicken dinner deal,and shred or rip up that chicken meat and put it in a large bowl, add the pre shredded mozzarella cheese,if you are to lazy to shred your own, a small little can of mild chopped green chiles by ortega, and mix it up, you can also add chopped onion,it is in the frozen section,if your grocery store does sell it pre chopped and stuff that mixture into boiled manicotti noodles, pour a large can of green enchilada sauce over it, comes in a big fat yellow can, and top it with shredded mozarella cheese, bake for 20 minutes ,uncovered at 325 degrees and it is pretty decent ,tasting, takes minimal effort to prepare,which is so wrong to my family who handmakes crap, roasting peeling and blenderizing chilis all that traditional womans work in the kitchen is not for me, I wont do it

Answer 3

Chocolate Chip Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
miniature marshmallows
chocolate chips

Stir sugars together. Blend in margarine, peanut butter, vanilla and egg.
Stir in flour to make a soft dough. Press into pizza pan and bake for 10
minutes at 375 degrees. Sprinkle with miniature marshmallows and chocolate
chips and bake for an additional 5-8 minutes or until nicely browned. Makes 6
servings.

Answer 4

I love this one to use my left over spaghetti:

Spaghetti Casserole:
1 pound hamburger, fried and drained
1 jar spaghetti sauce
1 ring bologna, diced
1 handful spaghetti, cooked and drained
shredded cheese of your choice
pepperoni

Mix the hamburger, sauce, noodles and bologna. Place half in a 9x13. Top with pepperoni and cheese. Add the other half of the mixture. Top with pepperoni and cheese. Bake at 350 for 30 minutes.

Answer 5

Pot Roast with Coke

In a crockpot:

Place diced onion and potatoes on bottom
Put 3-4# roast on top
Sprinkle with onion soup mix
Put sliced mushrooms around the roast
Pour in one 12oz can coke

Cook on low for 8-10 hours. It comes out tender, juicy and with a touch of sweetness!! A family fav here!!

Answer 6

Pumpkin corn fritters. They may sound weird but they taste great!

Answer 7

sizzlers and mughlai food

Answer 8

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.