CHOCOLATE CHIP COOKIE CUPCAKES RECIPE

  Chocolate Chip Cookie Cupcakes Recipe

Ingredients:

1 Betty Crocker Supermoist butter recipe yellow cake mix (and
ingredients package calls with regard to)
One and a halfcontainer Betty Crocker chocolate frosting
(optional) 1/4 package of Pillsbury refrigerated cookie dough with
regard to cookie garnishes

How to make Chocolate Chip Cookie Cupcakes:

Preheat oven in order to 350 degrees. Line cupcake skillet along
with cupcake inserts. Make cupcake batter based on instructions
then stir in 1 cup of standard chocolate potato chips. Bake cookies
according to package directions. Let awesome.
Frost cupcakes along with chocolate frosting. I like to put the
frosting inside a plastic material storage bag and cut off a nickel
sized hole within the edges in order to water pipe the frosting upon
inside a spool form.
Garnish along with small chocolate potato chips and mini chocolate
chip cookies (See tip beneath).
To extravagant your cookies, garnish with small chocolate chip
snacks. I made use of 1/4 of the package of refrigerated cookie
dough. I positioned nickel size golf balls of dough on the cookie
linen and baked with regard to 8-9 minutes at Three hundred and
fifty degrees.
Chocolate Chip Cookie Cupcakesh is ready to serve.

Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 24 cupcakes

OVEN BAKED PESTO CHICKEN RECIPE

         Oven Baked Pesto Chicken Recipe

Ingredients:

3 tablespoons pesto
Four Chicken Breasts Halved
One Cup Panko Bread Crumbs
1/2 Fine dry bread crumbs
Two Teaspoons Paprika
1/2 Tsp Salt
1/8 Teaspoon Ground Black Pepper

How to make Oven Baked Pesto Chicken:

Heat stove to 400°. Gently oil a baking pan big enough to hold the
chicken in one layer.
Wash chicken breasts and pat dry. Gently pound the chicken
between sheets of plastic material wrap to even thickness.
In a food processor, heartbeat the panko and dry bread crumbs with
the paprika, salt, and pepper, till well combined.
Rub each chicken breast with about One to two teaspoons
associated with pesto, then push in the crumbs in order to
thoroughly layer. Arrange the actual chicken within the cooking pan
and make for about 20 minutes, or even until chicken is actually
prepared via.
Oven Baked Pesto Chicken is ready to serve.

KASHMIRI CHICKEN BIRYANI RECIPE

         Kashmiri chicken biryani Recipe

Kashmiri chicken biryani Ingredients:

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curds
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chilli powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

How to make Kashmiri Biryani:

Fry asafetida and mutton pieces in ghee.
Add curds to the mixture and fry till pink.
Pour water and add salt to taste. Mix well.
Add chilli powder, ginger powder and bay leaf.
Fry for a few minutes and add 1/2 litre water.
Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
Simmer the mixture till well cooked.
Remove mutton pieces and keep them separate.
Boil 2 litres of water with 2 tbsp salt.
Tie garam masala and remaining fennel seeds in a piece of cloth.
Put it in the boiling water.
Now add rice and cook on low flame till half done.
Separate water from the rice.
Alternately arrange mutton and rice layers in a baking tray.
Add milk and ghee.
Cook in a preheated oven till well done.

CHINESE CHICKEN STICK RECIPE

              Chinese Chicken Stick Recipe

Chinese Chicken Stick Ingredients:

5 tablespoons of soy sauce
2 tablespoons of sugar
1/2 cup of chopped leeks
1/2 cup of honey
1/2 cup of sake*
1 tablespoon water
6 or 7 medium sized chicken* thighs with bone, skin and fat
removed.
Wooden Skewers that have been soaked in water.

How to make Chinese Chicken Stick:

Combine the first six ingredients and mix thoroughly. Warm the
mixture (do not boil) and use as marinade for chicken. Since I like
heat I add a little chile paste to the marinade.
After deboning and removing the skin from the chicken, cut into 1
inch or bite sized pieces and place into the marinade. Refrigerate for
at least 1/2 to 1 hour.
Place chicken on wood skewers which have been soaked in water
and are thoroughly wet. This will keep them from burning while
grilling. Place on a hot grill until done.
You can bake these in a 375 degree oven until done also. You may
want to use metal skewers for the oven or wrap foil around the
wooden skewers so they won’t burn in the oven. Either way keep
those oven mitts handy.
Great with beer.

CHINESE HONEY CHILLI CHICKEN RECIPE

    Chinese Honey Chilli Chicken Recipe

Chinese Honey Chilli Chicken Ingredients:

4 boneless skinless chicken breasts
¼ inch piece fresh ginger
3 green onions
1/3 cup hot water
3 tbsp honey
1/3 cup lemon juice
1 ½ tsp hot chili garlic sauce
2 tsp soy sauce
2 tsp cornstarch
½ cup all purpose flour
½ tsp salt
2 cups peanut oil

How to make Chinese Honey Chilli Chicken:

Remove all of the fat from the chicken and cut each breast into large
2 inch or so pieces and set them aside.
Peel and grate the piece of ginger and set it aside.
In a large cup mix together the hot water and honey. Stir thoroughly
until the honey dissolves. Then add the lemon juice, hot chili garlic
sauce, and soy sauce and stir until everything is well blended. Set
this sauce mixture aside.
In a small cup mix the cornstarch with just a little bit of water to
dissolve and set it aside.
In a large bowl, mix together the flour and salt. Toss the chicken
pieces in the flour mixture making sure to coat them thoroughly.
In a large non stick pot or wok heat the peanut oil on high. Once the
oil reaches 375 degrees, begin frying the chicken.
Add several chicken pieces at a time making sure not to over crowd
the wok. Cook them for about 5 minutes or until golden brown.
Remove them with a slotted spoon and place them on paper towels
to drain.
Once all of the chicken is cooked remove all of the oil from the wok
except for 1 tablespoon. Heat this oil again on high.
Once the oil is hot, add the ginger and stir fry it for 1 minute.
Quickly add the sauce mixture and bring it to a boil, about 1 minute.
Add the cornstarch mixture and stir until thick.
Add the green onions and chicken pieces and stir until all of the
chicken is coated and heated through, about 2 more minutes.
Serve with either white or fried rice. Makes 3 servings.

BAKED STUFFED CHICKEN BREASTS RECIPE

       Baked stuffed chicken breasts Recipe

Baked stuffed chicken breasts Ingredients:

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

How to make Baked stuffed chicken breasts:

Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on
the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and
3/4 of the cheese. Mix well and stuff each breast with 1/4 of the
mixture; secure with toothpicks and place stuffed breasts in a lightly
greased 9×13 inch baking dish. Pour sauce over all and sprinkle
with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until
chicken is cooked through and juices run clear.

EASY CHICKEN CHOW MEIN RECIPE

        Easy Chicken Chow Mein Recipe

Easy Chicken Chow Mein Ingredients:

1 package fresh celery , sliced
1 tablespoon olive oil or vegetable oil
1 cup bean sprouts (optional)
1 (4 ounce) can mushroom pieces, drained
1 (7 ounce) can sliced water chestnuts, drained
2 cups cut up cooked chicken
3 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can condensed chicken broth
1/4 cup soy sauce
hot cooked rice
chow mein noodles

How to make Easy Chicken Chow Mein:

In a large pot, saute celery in oil for apx 5 minutes or until crisp-
tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and
chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.