Showing posts with label English Food Recipe. Show all posts
Showing posts with label English Food Recipe. Show all posts

Chicken Chow Mein

1 tablespoon vegetable oil
3/4 pound boneless skinless chicken breasts cut into 1 inch pieces
6 ounces dry chow mein noodles
1/2 cup thinly sliced yellow onion
1/2 cup shredded or julienned carrots
1/4 cup thinly sliced celery
1 teaspoon minced garlic
1 cup shredded cabbage
1/4 cup soy sauce
2 teaspoons honey
1 tablespoon sesame oil
1/4 cup sliced green onion tops (only the dark green part)
salt and pepper to taste
Bring a pot of water to a boil; add the chow mein noodles and cook according to package instructions.
Preheat the oil in a large pan over medium high heat.
Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
Add the onions, carrots and celery to the pan and cook for 3-4 minutes or until just softened.
Add the garlic and cook for 30 seconds.
Add the noodles to the pan, along with the cabbage. Toss to combine.
In a small bowl, whisk together the soy sauce, honey and sesame oil. Pour the soy sauce mixture into the pan.
Stir until sauce evenly coats the noodles. Add the green onion tops and cook for 1-2 more minutes, until green onions and cabbage are wilted. Serve immediately.


9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top


Boneless chicken ½ kg
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper 1 tsp
Worcestershire sauce sauce 2 tbsp
Bread 3 slices soaked in water
Eggs 2
Bread crumbs as required
Coriander leaves 2 tbsp
Green chilies chopped 2
Boil chicken with ginger garlic, salt, pepper and Wooster sauce with 1 cup water till tender, remove and shred chicken and mix with the left over thick masala. Mix in the soaked slices of bread, also add 1 egg, mix well, add in 1 egg with coriander leaves and green chilies, take one pop stick insert into chicken balls then make kabab shape, dip in beaten eggs, and roll in crumbs and fry.
You might also like to freeze them


1 cup chicken stock or water
1 tbsp + 2 tbsp cornstarch (divided)
3 tbsp soy sauce
3 tbsp hoisin sauce
6 cloves garlic, minced
8 boneless skinless chicken thighs, cut in bite-sized pieces
1 tbsp vegetable oil
4 baby bok choy, quartered
5 green onions, chopped, green and white parts separated
1 cup raw or roasted cashews
Make the sauce: in a small bowl or glass measuring cup, use a fork to whisk the stock with 1 tbsp of the cornstarch until no lumps remain. Whisk in the soy and hoisin sauces, then the garlic. Set aside.
In a medium bowl, toss chicken pieces with remaining 2 tablespoons of cornstarch.
Heat the oil in a large skillet or a wok over medium-high heat. Add half of the chicken and cook in a single layer until golden on both sides and no longer pink inside. Transfer to a clean bowl, and repeat with remaining chicken, placing second batch in the bowl when cooked through.
Add the bok choy and white part of green onions to the same skillet; cook until the stem of the bok choy is crisp-tender, about 3 minutes. Return cooked chicken to skillet along with the sauce, the green onion tops and the cashews. Cook until sauce thickens a bit, and everything is heated through, about 2 minutes. Serve with rice or another grain (I used a quinoa/amaranth combination

Deep Fried Calamari

Recipe Ingredients
Calamari fish 300 gm
Ginger garlic paste 1 tsp
Salt as required
Black pepper powder ½ tsp
Egg 1
Parsley ¼ bunch (chopped)
Red chili 1 tsp (crushed)
Flour 3 tbsp
Corn flour 3 tbsp
Bread crumbs ½ cup
Oil for frying

Recipe Method
Slice the fish into rings.
Take a bowl add the ginger garlic paste, salt, black pepper and an egg. Mix well.
Add parsley, crushed red chilies, flour and corn flour. Mix well
Dip the fish rings in the batter.
Coat with bread crumbs and deep fry until golden brown.

Tandoori Chicken Sandwitch

1 lb or 4 Chicken Breast (boneless & skinless)
4 bread slices (split & toasted)
4 Lettuce Leaves
1/2 cup of Tandoori Marinade & Grill Sauce
4 tbsp. of Mayonnaise
4 tbsp. of Mango Chutney
Cooking Instructions
In large plastic food storage bag, combine chicken breasts and tandoori marinade.
Let marinate in refrigerator for at least 2 hours. Remove chicken from marinade. Grill or broil chicken breasts 8-10 minutes or until chicken is cooked through, brushing with additional marinade during grilling.
Serve chicken breasts on rolls with lettuce, mayonnaise and chutney

Wok Tossed Lobster Hunan Style

500 gms lobster
20 gms chopped onion
20 gms chopped green capsicum
20 gms chopped red capsicum
20 gms chopped lemon capsicum
5 gms thin chopped ginger
5 ml red chili oil
15 gms oyster sauce
2 gms chopped dry red chili
50 ml oil
10 gms corn flour
5 ml shaoxing wine
5 gms sugar
5 gms green onion

Put lobster meat into salt and corn flour and let it marinate for 5 min.
In pan heat oil and then take it out.
In this pan, pan fry the marinated lobster.
In another pan take oil.
In it put the chopped ginger, chopped red chili, oyster sauce, red chili oil and all the three types of capsicum.
Put sugar and fried lobster above this.
Add green onion and shaoxing wine and serve in lobster shell.

Chilli Bean Tacos

1 cup dough
1 tbsp oil
½ cup finely chopped onions
1 whole green capsicum
2 cups red kidney beans (rajma)
Long sliced onions
Lemon as required
½ cup jalapenos
½ tsp chopped garlic
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
½ tsp chilli flakes
1/2 tsp cinnamon powder
1 cup boiled red kidney beans
2 tbsp tomato puree
1 cup roughly chopped tomatoes
1 cup roughly chopped spring onions
Spring onions a small bunch
2 tsp sour cream

Roll the dough after dusting it with flour. Make chapatis of it.
Keep a small bowl in the middle of the baking tray and put the rolled out dough on it.
Now, for making the stuffing for the cups; Heat oil in a pan.
Add finely chopped onions, jalapenos, garlic, capsicum and spring onions. Add coriander powder, cumin powder and salt to it.
Now, mix chilli flakes, cinnamon powder and boiled kidney beans.
Add tomato puree and cook till all the water evaporates.
Cool it and fill it inside the Taco cups.
Sprinkle sliced tomatoes, onions and finely chopped spring onions. Add sour cream.
Sprinkle Chilli flakes and some lemon juice. Chilli Bean Tacos is ready to be served.

Creamy Garlic Penne Pasta

1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth or 3/4 cup beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese
Melt butter and add garlic in a medium sauce pan.
Cook over medium for 1 minute.
Add flour and cook 1 minute, stirring constantly.
Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
Add parsley, salt, pepper and cheese.
Stir until cheese is melted.
Toss hot pasta with sauce and serve immediately.

Buttery Shrimp And Pasta

8 ounces pasta, cooked and drained
1/4 cup butter
1 1/2 lbs shrimp, peeled and devein
1 tablespoon minced garlic
2 cups half-and-half
1/4 cup fresh basil, minced or 1 teaspoon dried basil
1/4 cup Parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes, optional
Have pasta ready.
In lg skillet, heat butter; add shrimp and garlic.
Saute 4 minutes, remove shrimp from skillet.
Add half and half.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
Add shrimp, basil, cheese, pepper and pepper flakes.
Pour sauce into a bowl; add pasta and toss well.

Southern Living Buttermilk Fried Okra

1 lb fresh okra (,ladies'fingers, bhindi) cut into 1/2-inch slices
3/4 cup buttermilk*
1 1/2 cups self-rising white cornmeal mix
1 tsp. salt
1 tsp. sugar
1/4 tsp. ground red pepper
Vegetable oil
1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okray from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.

Anday Wala Burger

1- Buns
2-½ tsp. of Salt
3-½ cup of Chana Lentils (Chana Dal)
4-½ tsp. of White Cumin Powder (Safaid Zeera)
5-½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
6-1 more tsp. of Salt
7-½ tsp. of Black Cumin Seeds (Kaala Zeera)
8-1 Tomato (slIced)
10-Cucumbers (peeled & slIced) (optional)
11-2 Potatoes (boiled & mashed)
12-2 Egg Whites (stiffly beaten)
13-Podina Chutney or Imli Chutney (or any to your preferance but i use both the chutnies)
1-Boil & mash the potatoes and set aside.
2-Boil the chana dal in water with ½ tsp. of salt,red chillie powder,cumin Powdre,black cumin seeds.Boil until well soft. Dry the water or strain.
3-Then mash & mix the boiled dal with the mashed potatoes.
4-Then make round kababs out of this mixture.
5- Then dip the kababs in the beaten egg whites.
6-Then shallow fry in oil.
7-Cut the buns in half and lightly heat in a little oil in a frying pan. Put chutney, salad leaves, kabab, cucumber and tomato slice. Top with bun and serve hot.

Beef Steak with Stir Fried Veggies and Garlic Rice

Beef undercut 1 kg ( 1 inch thick pieces)
Crushed Garlic 2 tablespoon
Red chili flakes 1 and half tablespoon
Black pepper powder 1 teaspoon
White pepper powder 1/4 teaspoon
Salt 1 and a half teaspoon
Sugar 1 teaspoon
Soya Sauce 4 tablespoon
Vinegar 4 tablespoon
Hot sauce 1 and half tablespoon
Oil 4 tablespoon
Oyster sauce 2 tablespoon
Method no.1
Flatten steak pieces with steak hammer ( I didn't have steak hammer so I used normal hammer wrapped with polythene bag.
Marinate with all the sauces and spices and oil.
Keep in fridge for 4-5 hours (preferably overnight) Then heat a pan put some oil and cook the steaks first on high flame to seal in the juices then on low flame till tender.
Method no 2
Boil the marinated steaks with some water till tender. Then in a pan shallow fry for the color.
Red Sauce
Reduce the remaining stock add 2 tablespoon chilli garlic sauce and cook till slightly thickened. Serve with steaks.
Stir fried Vegetables
Cut potatoes, carrots into cubes. Boil them separately. Boil peas with 1 teaspoon sugar.
Drain them. In a pan put 2 tablespoon oil add boiled veggies with little salt pepper and very for 2 minutes.
Serve with garlic rice.

Mini Eclairs / Choux Pastry

250 ml Water
1 cup Butter
150 gm Refined Flour
3 Eggs
1 Pinch Salt
For garnish Strawberries, Chocolate and Cream

Bowl water in a sauce pan.
Add butter, salt, and refined flour and mix it vigourously.
When the mixture gathers like a ball, take in a bowl and whisk it well with a hand blender.
Add 3 eggs one by one in the mixture and whisk it well.
Take a butter greased baking tray and dust it with refined flour.
Fill the dough in a piping bag.
Pipe out the dough on baking tray into 1 inch finger and brush with egg wash.
Bake it on 200* C preheated oven for 10 to 12 minute then after reduce the temperature on 160* C and bake it for 7 to 8 minute.
Cool the éclairs for some time and then slit the baked éclairs from side and stuff with whipped cream and strawberry slices.
Dip in melted chocolate and let it cool.
Mini éclairs are ready to serve.

Vegetable Pasta

Pasta – 1cup
Onion(sliced) 1
Tomato(finely chopped) 1
Mixed veggies(carrot,beans,capsicum) 1cup
Ginger & garlic paste 1tsp
Green Chilly(chopped) 2nos.
Coriander leaves(chopped) 2tbs
Red chilly powder 1/4tsp
Coriander powder 1/4tsp
Garam masala powder 1/8tsp
Turmeric powder 1/8tsp
Tomato Ketchup 1tbs
Salt to taste
Olive Oil – 1tbs

Preparation Method
Cook the pasta in a boiling water till it gets soft and cooked.
Heat a pan with oil,saute the onion and green chillies till the onion becomes transparent,add the ginger and garlic paste.
Now add all the veggies.
Stir it well until the veggies become tender,now add the tomato cook it mushy.
Add in all the powders and salt,give it a mix.
Now add 2 tbs of water cook it covered partially.
Once it becomes thick add the cooked pasta and mix it well,keep it in a medium flame for a minute or two.
Finally add the coriander leaves and tomato ketchup and mix it.

Cauliflower Cheese Recipe.

1 medium cauliflower, cut into florets
25g (1oz) butter
50g (2oz) plain flour
400ml (14fl oz) milk
sea salt
white pepper
125g (4oz) Parmesan or Cheddar cheese, grated

Heat the oven to Gas 4, 180°C, 350°F.
Cook the cauliflower florets in boiling water for 5 minutes, remove and drain, leave in the colander to continue to drain.
Melt the butter in a small saucepan, add flour and mix to a smooth paste. Remove from the heat, add a small amount of milk and mix until smooth, continue until all the milk is incorporated. Add seasoning, return to the heat, stirring constantly, and bring to a gentle simmer for 1 minute.
Add cheese, reserving some, and mix. Pour a little of the sauce into an oven-proof dish, add cauliflower and spoon over the remaining sauce. Sprinkle with the reserved cheese and place in the oven for 10 minutes until bubbling and golden

Moussaka in Crepes

For Crepes

Flour ½ cup
Egg 1
Butter 1 tbsp
Milk 1 cup
Cheese sauce 1 cup
For Filling
Brinjal (diced) 1 small
Salt to taste
Oil 2 tbsp
Minced mutton 250 gm
Butter 4 tbsp
Onions 6
Dried oregano ½ tsp
Crushed garlic 1 clove
Tomatoes (blanched, peeled & chopped) 2
Tomato paste 2 tsp
Black pepper powder to taste
Fresh breadcrumbs ½ cup
Parmesan cheese (grated) 2 tbsp
Sift flour into a bowl. Add egg, one tablespoon melted butter and two tablespoons of milk. Beat until smooth. Add the remaining milk little by little and set aside for thirty minutes. Heat a non-stick pan on medium heat, lightly grease it with butter and pour two- three tablespoons of batter into pan. Rotate the pan so that the batter spread all around. Cook slowly until set and lightly browned underneath. Turn and brown the other side too. Remove the crepes and set aside on a plate. Repeat with remaining batter. Keep the crepes warm. Preheat oven to 180 ºC. Sprinkle brinjal pieces with one teaspoon salt and set aside for thirty minutes. Rinse under cold water and drain on kitchen paper. Heat oil in pan, add minced mutton and cook stirring. Remove from the pan and set aside. Melt butter in the same pan. Add brinjal, onions, oregano and garlic and cook. Add tomatoes, tomato paste and black pepper powder. Transfer into a bowl and add minced mutton, breadcrumbs, parmesan cheese and half cup of cheese sauce and mix thoroughly. Adjust seasoning. Place two tablespoons of filling on one end of each crepe, roll up, tucking in sides. Repeat with remaining mixture and remaining crepes. Arrange crepes in shallow ovenproof dish. Pour over remaining cheese sauce, and bake, uncovered, in the preheated oven for fifteen minutes. Remove from oven


2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 eggs
Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.

Chicken nuggets Burger

Ingredients for nuggets
Chicken breast 4 boneless cut in 2 inch cube
Egg 1 beaten
Salt ½ tsp
White pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Corn flour 2 tbsp
Bread slices 4 made into crumbs
Method for nuggets
Make smooth batter with Egg 1 beaten, Salt ½ tsp, White pepper ½ tsp, Chili powder ½ tsp, Mustard powder ½ tsp, Lemon juice 2 tbsp, Corn flour 2 tbsp, marinate your chicken in this for 30 minutes spread each chicken piece in dry flour then in bread crumbs, press with palms to give shape deep fry till light golden.
Ingredients for Burger
Burger Buns 6
Mayonnaise 6 tbsp
Butter 6 tbsp
Pickled Cucumber
Ice burg lettuce (optional)
Cheese slice (optional)
Hot Sauce 6 tsp
Cut your buns in two and heat, spread butter , mayonnaise, ice burg lettuce, fried nuggets,

Tri Color Pasta

1 ½ cups tomato puree
1 ½ cups spinach puree
1 cup red dough
1 cup green dough
1 cup white dough
Salt to taste
1 - 2 tsp oil
2 tbsp olive oil
Parsley a small bunch
Basil a small bunch
½ tsp oregano
1 tsp red chilli flakes
1 tsp sliced olives
Black pepper powder as required
For garnishing
Cheese as required
Parsley as required

For Tricolor Pasta, prepare three dough of three different colors; Green, Red and White.
Roll the green colored dough and make small chapattis of it. Using a scale, cut the rotis into strips and keep it aside to dry.
Similarly, make strips out of the red and white colored dough.
In boiling hot water, add some salt and oil.
Dip the green colored strips in the boiling water for 15 seconds and take it out for drying.
Similarly, repeat the process with red and white colored strips.
Keep all the strips in a bowl and add oil.
Heat some olive in a pan.
Meanwhile, chop Parsley and Basil leaves.
Add the chopped Parsley to the pan. Also, put Pasta strips, oregano, red chilli flakes and sliced olives in the pan.
Now, turn off the gas and put some chopped basil leaves. Add salt and black pepper to it.
Take it out in a pasta plate. Garnish it with grated cheese and Parsley.
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