Author: Ashley Boynes
There's coleslaw, then there's KFC Coleslaw. What's the secret? That's what I wanted to know, especially as I was planning a huge family reunion - summer picnic-style! I tried calling KFC, emailing, perusing their website, and simply could not find the secret recipe for the KFC Coleslaw. I'd made coleslaw before - but in the sake of being honest, it certainly isn't my area of expertise.
Ordering in "catered" coleslaw from the local small-town supermarket seemed impersonal, and asking one of my guests to make it was out of the question. Everyone had already volunteered to contribute a lot, and I was stuck with the rest. Coleslaw, so it seems, is a staple at summer picnics and parties in general, so I couldn't just leave it out. I wanted my family reunion to be the best in recent memory - and to be the best, I had to have the best - that included KFC Coleslaw!
Unfortunately, I was on a budget, and to order the amount of coleslaw I'd need for the picnic from the local KFC (which, mind you, was not very "local" at all - quite a hike!) was simply not feasible. I live in a small town, and we have a real "do-it-yourself" mentality. So, I consulted with a friend, who informed me that there IS a way!
I never thought in a million years to order a "secret recipe" cookbook, but there it was! My family dove into that coleslaw and the whole reunion went off without a hitch. The memories are priceless, and my secret is safe! The whole clan thought it was authentic KFC Coleslaw! I swear it - they didn't know the difference, and you wouldn't either! Who would have thought that making your own "KFC" coleslaw would be so easy? Some things really are too good to be true!
Here's a small sample of what you'll find in the cookbook, the recipe for KFC Coleslaw:
Ingredients
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
1. Cabbage and carrots must be finely diced.
2. (I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.
How would you like to recreate the most famous popular recipes at home? This famous cookbook (http://topsecretrestaurantrecipesrevealed.com/product4.html) exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Kentucky Fried Chicken. Don't waste your time like I did!
Article Source: http://EzineArticles.com/?expert=Ashley_Boynes
Tuesday, March 31, 2009
Indian Cuisine: Murgh Makhani (Butter Chicken)
Author: Eshwarya Patel
Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the 'Murgh Makhani', the delicious Indian version of Butter Chicken.
'Murgh Makhani' is an authentic Indian dish, which is now popular as 'Butter Chicken' in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named 'Moti Mahal', located in a small place called 'Daryaganj' in the heart of Delhi. Although the basic recipe of 'Murgh Makhani' remains same, the actual flavor differs from restaurant to restaurant in India and abroad.
Served with steamed rice, 'naan', 'roti', or 'parathas' (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces.
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.
If you would like to learn Over 700 interesting Indian Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking.
Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel
Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the 'Murgh Makhani', the delicious Indian version of Butter Chicken.
'Murgh Makhani' is an authentic Indian dish, which is now popular as 'Butter Chicken' in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named 'Moti Mahal', located in a small place called 'Daryaganj' in the heart of Delhi. Although the basic recipe of 'Murgh Makhani' remains same, the actual flavor differs from restaurant to restaurant in India and abroad.
Served with steamed rice, 'naan', 'roti', or 'parathas' (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces.
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.
If you would like to learn Over 700 interesting Indian Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking.
Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel
Broccoli Chicken Casserole
Author: Alisa Goldenberg
This casserole is just wonderful, it is easy to make and clean up is a breeze. The cheese, broccoli and chicken are enhanced by the stuffing. I served this for dinner last night and it was such a hit that I didn't have any leftovers and the kids were asking me to make it again.
For easy cleanup make sure to use a glazed baking dish or a casserole dish specifically. The glaze on the casserole dish helps keep the food from sticking and caking onto the pan. I've found that the white casserole dishes that come with a glass lid are the best to use. There are many manufactures of these dishes but remember you get what you pay for.
Ingredients:
* 4 skinless, boneless chicken breast halves.
* 1 pound broccoli florets, cooked.
* 1 (10.75 ounce) can of condensed cream of mushroom soup.
* 1 Table spoon mayonnaise.
* 1 Cup shredded Cheddar cheese.
* 1 Cup dry stuffing mix.
Directions:
1. Preheat oven to 350 degrees F.
2. Boil the chicken until tender and shred or cut into bite size pieces.
3. Steam the broccoli until crisp but tender.
4. In a small bowl mix together the soup and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture and cheese.
6. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
I also spice up the dish by adding chopped onions to the ingredients or even the dried onions you can buy in a can. It just gives it that extra little kick.
Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and "test" them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.
Article Source: http://EzineArticles.com/?expert=Alisa_Goldenberg
This casserole is just wonderful, it is easy to make and clean up is a breeze. The cheese, broccoli and chicken are enhanced by the stuffing. I served this for dinner last night and it was such a hit that I didn't have any leftovers and the kids were asking me to make it again.
For easy cleanup make sure to use a glazed baking dish or a casserole dish specifically. The glaze on the casserole dish helps keep the food from sticking and caking onto the pan. I've found that the white casserole dishes that come with a glass lid are the best to use. There are many manufactures of these dishes but remember you get what you pay for.
Ingredients:
* 4 skinless, boneless chicken breast halves.
* 1 pound broccoli florets, cooked.
* 1 (10.75 ounce) can of condensed cream of mushroom soup.
* 1 Table spoon mayonnaise.
* 1 Cup shredded Cheddar cheese.
* 1 Cup dry stuffing mix.
Directions:
1. Preheat oven to 350 degrees F.
2. Boil the chicken until tender and shred or cut into bite size pieces.
3. Steam the broccoli until crisp but tender.
4. In a small bowl mix together the soup and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture and cheese.
6. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
I also spice up the dish by adding chopped onions to the ingredients or even the dried onions you can buy in a can. It just gives it that extra little kick.
Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and "test" them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.
Article Source: http://EzineArticles.com/?expert=Alisa_Goldenberg
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