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

Stuffed Meatloaf

1 ½ lbs ground beef?
1 small onion, chopped?
1 tsp garlic powder?
Salt to taste?
Black pepper to taste?
1 egg + 3 eggs for stuffing?
1 cup breadcrumbs?
5 oz bacon?
1 cup cream cheese?
3 ½ oz sliced mozzarella cheese?
In a bowl, add the ground beef, onion, garlic, salt, black pepper, 1 egg and breadcrumbs. Mix thoroughly.?
Place the meat mixture in a greased rectangular fruitcake-style dish, shaping the edges and leaving space for the filling.?
Spread the bacon, cream cheese, mozzarella and eggs on top and bake at 350ºF for 1 hour

French Toast.

Ricotta cheese ¼ cup
Cottage cheese ¼ cup (whipped)
Cream cheese 2 tbsp
Vanilla extract 1 tsp
Sugar 1 tbsp 
Evaporated milk ¼ cup
Egg substitute 3
French bread slices 6 (2 inch thick)
In a large bowl add both cheese, extracts and sugar beat to mix and smooth.
Combine milk and egg substitute and beat.
Now take bread slices and cut from between like a pocket.
Fill bread pockets with cheese mixture and dip into egg mixture.
Heat pan and grease by baking spray and toast breads from both sides till golden brown.

Meva � Mava Crisp

1 no Puffed Dough
3 tbsp All Purpose Flour
3- 4 tbsp Ghee
4-5 tbsp Mava
1 cup Pistachios
To Garnish
Dry Rose Leaves
To Serve
Sugar Syrup
To Sprinkle,
All Purpose Flour

Roll out dough after adding all purpose flour on it and cut it in rectangular shapes.
Meanwhile mix all purpose flour and desi ghee.
Now apply the mixed all purpose flour and ghee on the cut out dough pieces and put pistachios and dry rose leaves on it and cover it with another piece of rolled out dough, sprinkle some more all purpose flour and keep to freeze for 30 minutes.
Now take one of the frozen pieces and apply desi ghee and all purpose flour mixture and place another piece of frozen dough on it and keep to freeze for another 10 minutes.
Now sprinkle all purpose flour on the frozen pieces and cut it into strips and roll it out, then fill mawa and roll it again. Cut the rolled pieces into small round pieces and fry it in hot oil.
Serve the prepared crisps with pistachios and dry rose leaves and garnish it with sugar syrup.
Your Meva Mawa Crisps are ready.

Pecan Steamed Rolls

For Dough
Refined Flour: 1 ½ cup
Icing Sugar: 1 tbsp
Pecan: 2 tbsp
Sunflower Seeds: 1 tbsp
Sour Cream: 1 ½ tbsp
Olive Oil: 2 tbsp
Milk: ½ cup
Pecan: 2-3 tbsp
Olive Oil: 2 tbsp
For Glaze
Demerara Brown Sugar: ½ cup
Milk: ½ cup
In a bowl add refined flour, icing sugar, pecan, sunflower seeds, sour cream, olive oil, milk and knead the dough
Dust the flour and roll out the dough.
Spread pecan powder and olive oil on the dough
Roll the dough to form a swill roll
Cut the dough into small roundels and place them on the perforated plate greased with olive oil in the pan.
Steam the rolls for 8-10 minutes
When half cooked dust pecan powder and sunflower seeds
In a pan add demerara sugar, milk and cook it
Garnish the dish with glaze and sunflower seeds.
You Pecan Steamed Rolls are ready.

English Breakfast

Recipe Ingredients:
2 eggs
2 chicken sausages, grilled
1 Tomato, halved
½ cup oil
As required baked beans in tomato sauce
4-5 Mushrooms, sliced
To taste Salt and
To taste black pepper
To serve HP sauce
To serve Toasted bread slices with Butter and marmalade or jam to serve
Recipe Method:
Fry the eggs in hot oil. Sprinkle salt and pepper. Remove on a plate and keep warm. Sauté the sausages in oil and score with a knife and remove on the plate. Sauté mushrooms, add salt and pepper. Halve the tomato and sauté or grill in oil. Serve with toast, baked beans in tomato sauce, mushrooms. Serve with HP sauce. Serve with toasted bread and jam or marmalade and butter.

Banana and Cranberry Pancakes

225 gm flour
25 gm powdered sugar
25 gm sugar free
25-30 gm butter, melted
2 eggs
A big pinch of baking powder
1 cup milk or 300 ml milk
A packet of dried cranberries
A pinch of salt
2 bananas, sliced in rounds

In a bowl add flour, sugar and sugar free.
Add two eggs to this.
Add baking powder and butter.
Mix all this very well.
Add the milk to adjust consistency and make it paste like.
Add the milk gradually while mixing.
Add some dried cranberries.
Add a pinch of salt.
Mix well.
Refrigerate the batter for a couple of minutes. (5-7 minutes)
Later, heat a pan with some oil and pour the batter onto it.
Add sliced pieces of bananas over this pancake while its being cooked.
Now turn the pancakes onto the other side.
Flip it over a few times till both sides become nice and golden.
Serve with the banana topped side up along with some fresh fruits.

Cracker Barrel Broccoli Cheddar Chicken

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt
Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

Chicken Burgers with Pineapple Salsa

One 8-1/4-ounce may crushed pineapple, drained
1/2 cup chopped red or even green sweet pepper
1/2 cup sliced green onion
Two tablespoons snipped fresh cilantro or parsley
Two cloves garlic, minced
1 jalapeno or serrano pepper, seeded and finely chopped
1 egg
1/4 cup fine dry bread crumbs
One and a halfteaspoon dried basil, crushed
1/2 teaspoon ground sage
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
One and a halfpound uncooked ground chicken
How to make Chicken Burgers with Pineapple Salsa
Preheat grill. With regard to salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green red onion, the cilantro or parsley, garlic, as well as jalapeno or serrano pepper. Include; cool till serving time.
Within an additional moderate dish mix the egg, bread particles, leftover red onion, basil, sage, seasoned sodium, as well as spice up. Add ground chicken or even poultry; blend well. Shape in to 4 3/4-inch-thick patties. Barbeque grill patties about the grill rack of the discovered grill directly over moderate coals with regard to Fourteen to Eighteen moments or even until fruit juices operate clear and an instant-read thermometer placed in side associated with burger signs up 165 degrees F, switching halfway through barbecuing. (Or, preheat broiler. Broil 4 to 5 in . from warmth on an unheated rack of broiler pan with regard to Ten to 12 moments.) Serve burgers along with salsa. Makes 4 portions.

Chicken and pain apple Panini

2 slices (1/4-inch thiсk) frеѕh рinеаррlе
4 Brеаd Slices
1 Tbsp. butter, melted
2 tb sp BRBQ sauce
4 оz. boiled сhiсkеn brеаѕt, thinlу ѕliсеd
2 slices Sliсеd Chеddаr-Mоzzаrеllа Chееѕе
4 thin ѕliсеѕ rеd onion
1/2 cup ѕhrеddеd саbbаgе
Prеhеаt panini grill tо high.
Arrange pineapple on bоttоm grill plate; close thе tор plate and grill until pineapple iѕ tender and grill-mаrkеd, 1 tо 2 minutеѕ. Remove and kеер warm. Wiре grill рlаtеѕ сlеаn.
Place brеаdѕ, сut side down, on a wоrk surface аnd brush сruѕtѕ with buttеr. Turn rоllѕ оvеr and brush with BRBQ ѕаuсе On bottom halves, evenly layer with сhiсkеn, pineapple, cheese, onion and cabbage. Drizzlе with thе rеmаining BRBQ Sаuсе. Cоvеr with tор halves and рrеѕѕ gеntlу.
Place ѕаndwiсhеѕ in grill; close tор рlаtе аnd cook until golden brоwn, 3 tо 4 minutеѕ. Serve immediately

Cheese And Vegetable Croquette

1 cup Grated Boiled Potato
1 cup Minced Soya Nuggets
3 tbsp Finely Chopped Roasted Green Bellpepper
3 tbsp Grated and Roasted Carrot
½ cup Finely Chopped Roasted Green Beans
3 tbsp Finely Chopped Roasted Red Bell pepper
1 tbsp Beetroot Paste
2 tbsp Bread Crumbs
to taste Salt
2 tbsp Finely Chopped Jalapenos
as required Mozzarella Cheese
as required Maida & Milk Paste
as required Bread Crumbs
for frying Oil
2 tbsp Mayonnaise
2 tbsp Chilli Sauce
For Garnish

In a bowl, add Grated boiled potato 1 cup, minced soya nuggets 1 cup, finely chopped roasted onion 3tbsp, finely chopped roasted green bell pepper 3 tbsp, grated roasted carrot 3 tbsp, finely chopped roasted green beans ½ cup, finely chopped roasted red bell pepper 3 tbsp
Mix it well
Add beetroot paste 1 tbsp, bread crumbs 2 tbsp. Mix it again.
Add salt to taste, finely chopped jalapenos 2 tbsp
Make small balls of it & stuff mozzarella cheese as required in the rolled balls
Coat them with maida and milk paste. After that coat them again with bread crumbs as required & deep fry the balls in oil
Your Cheese and Vegetable Croquettes are ready

Noodles Tikyaan

Noodles 1 packet Chicken Mince 250 grams Eggs 2-3 Garlic paste 1 tsp Finely Chopped Green Chilies 4-5 Finely Chopped Fresh Coriander ½ bunch Green Onion 2-3 Rice Flour.
3-4 tbsp Lemon Juice 2-3 tbsp Soya Sauce 2-3 tbsp Oil as required Salt to taste.
Boil the noodles hot water to 5 minutes strain the water and take it out of it and chopped the noodles. Take a half packet of noodles and fry the noodles spread the noodles in a platter. Half of the noodles and 2 cups of chicken mince2-3 eggs, 1 tsp of garlic paste, 4-5 chopped green chilies, ½ bunch chopped fresh coriander, 2-3 chopped green onion , 3-4 tbsp of rice flour, 2-3 tbsp of lemon juice , 2-3 tbsp of soya sauce and a pinch of salt mix it well and make pattie s like tikya,s . Heat as required oil in a deep wok fry the patties and spread the fried noodles and serve it with sauce.

Chicken Fajita Spaghetti

8 ounces uncooked spaghetti
1 pound boneless chicken thighs or breasts cut into strips
1 tablespoon oil
1 small onion sliced
2 small bell peppers any color thinly sliced
1 can 4 ounces chopped green chilies
1/2 cup water
1 cup taco sauce
1 envolope fajita seasoning mix
saute chicken in oil until juices run clear 8 to 10 minutes
remove chicken from the skillet and keep warm
in the same skillet saute the onion and the peppers until tender
add back in the chicken
add the chilies, water, taco sauce and fajita seasoning
heat throughly reduce heat to keep warm
cook spaghetti according to directions and drain well
top hot cooked spagetti with the chicken mixture

Salsa Chicken Sandwiches

Bоnеlеѕѕ Chiсkеn 400 gmѕ
Blасk Pepper 1tsp
Sаlt ½ tѕр
Gingеr Garlic 2 tѕр
For Mаking Salsa:
Tоmаtо Kеtсhuр ½ сuр
Rеd Chili (сhорреd) ½ tѕр
Sаlt ½ tsp
Vinеgаr 1 tѕр
Brown Sugаr 1 tsp
Mауоnеѕе ½ cup
Finely Chopped Oniоn 1
Finеlу Chорреd Green Chili 1
• In a раn, add Chiсkеn, Black Pepper, Gingеr Gаrliс аnd bоil.
• Whеn сhiсkеn аrе tender, fibrе it.
• In a bоwl, аdd Tomato Kеtсhuр, Rеd Chili, Vinegar, Brown Sugar, Mауоnеѕе, Finеlу Chopped Oniоn, Finely Chopped Green Chili аnd mix.
• After thiѕ, in a brеаd spread ѕаlаѕа add сhiсkеn and соvеr ѕесоnd рiесе of bread slice.

Baked Chicken Pasta

1-1 pack uncooked pasta
2-1/2 cup butter
3-1 cup cream
4-1 1/2 cups chedder Cheese
5-1/2 tsp salt
6- Black/ white pepper, as per desired
7-2 cups cooked and diced chicken
8-1 big tomatoe diced
9-3 green onions, chopped
10-1 cup shredded mozzarella cheese
11- 1/2 cup bread crumbs
1-In a large pot, cook the pasta according to package directions.
2-Meanwhile, in another sauce pan over medium-low heat, heat the butter and cream until the butter is melted. be sure to sitr constantly.
3-Add the cheese, salt and pepper to the butter/cream mixture and stir until the cheese is melted.
4-Drain the pasta and return to the same pot used to cook it.
5- Toss the pasta with the cheese sauce.
6- Then fold in the chicken, tomatoes, and green onion.
7-Pour pasta into a 9 x 13 inch baking dish and top with shredded mozzarella and bread crumbs.
8-Bake at 200 d for about 15 minutes until bubbly and cheese has melted.
9- Serve it with the Garlic bread.

Stuffed chicken breasts

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves cut finely
• Green olives ½ cup cut/minced finely
• Feta cheese
• Salt and freshly ground black pepper
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon Chilli flakes
• Thread or tooth picks
• 2 Green chillies minced
• Black pepper freshly grounded
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
1. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes.
2. Add minced olives, feta cheese and chilies to this spinach and mix well .
3. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.
I prefer to use butterfly method always for cutting chicken breasts for stuffing.
Spread chicken breasts out on a work surface ,flatten them a bit with the palm of your hand. Put the stuffing on top of the breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast with twine. Watch this video to see how to do stuffing on boneless chicken breasts..
4. Sprinkle all sides with salt and pepper and chilli flakes and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Cook until juices run clear about 5 min each on both sides. Seal it with aluminum foil, bake at 300 temperature for 10 min.
5. Make a quick pan sauce while the chicken is resting: Set the pan over medium heat and add the vinegar, butter and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper.
6. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
Serving Size
Makes 4 servings; takes 45 minutes


5-6 brеаd ѕliсеѕ
1 mаngо cut in сubеѕ
2 tbѕр оniоn chopped
1 tѕр corriander сhорреd
1 tbsp сhорреd capsicum
3 ѕtrаwbеrriеѕ сhорреd (optional)
Sаlt to taste
1/4 tѕр rеd сhilli
1/4 tѕр ѕugаr
Fеw mint lеаvеѕ
Toast thе bread ѕliсеѕ and сut in ѕhаре. Kеер aside.
Mix аll оthеr ingrеdiеntѕ except mint. Arrange thiѕ mixturе оn bread ѕliсеѕ аnd gаrniѕh with mint lеаvеѕ.

Chicken & Mashroom Baked Rice

1 1/2 cups uncooked rice, rinsed and drained
Water to cook rice
5 garlic cloves
200g (white or brown) button mushrooms, sliced
200g chicken fillet, cubed
15g butter
a few tablespoons uncooked Campbell’s cream of mushroom soup
Shredded Mozzarella Cheese
Shredded Cheddar Cheese (I use mild red cheddar)
Salt & Pepper
Parsley (garnishing)
In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
Spread some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
Baked in a pre-heated oven at 200°C (392°F) for about 20-25 minutes, or until all the cheese melted and is very slightly browned. Garnish with parsley.

Corn Flakes Crumbed Paneer

50 gm corn flakes - crushed
100 gm thin sliced paneer
30 gm refined flour (maida)
1 egg (optional)
For marination
5 gm degi mirch powder
10 gm ginger and garlic paste
4 gm garam masala powder
Salt - to taste
2 gm black pepper powder
10 gm chopped coriander

Marinate paneer with the mentioned ingredients. (for about 10 minutes)
Make a batter with egg/water and refined flour.
Dip the paneer in the batter and coat it with the corn flakes.
Deep fry in medium heat oil till it turns crispy.
Serve hot with tomato ketchup or chutney and french fries.

Chicken Mushroom Laal Mirch kay Sath

Boneless Chicken Boti ½ kg
Mushroom Slices 1 tin
Fresh Red Chili 8-10
Soya Sauce 2 tbsp
Ginger, Garlic 1 tsp
White Vinegar 2 tbsp
Corn Flour 2 tbsp
Salt to taste
Crushed Black Pepper 1 tsp
Sugar 1 tsp
Chicken Cube Flour Mixed 1 tbsp
Chicken Stock 2 cups
Sesame Oil 1 tsp
Oil as required
For Stock
Chicken Bones few
Water 3 cups
Garlic Cloves 4
Ginger 1
Whole Black Peppers 4
For chicken stock take chicken bones water garlic cloves ginger whole black pepper and cook then strain. Now chicken mix with soya sauce white vinegar sugar and salt and in a karahi heat oil and add ginger garlic and chicken when water add chicken stock crushed black pepper and chicken cubes mixed flour. Now another frying pan add mushroom slices whole red chilies and in a few water add corn flour add chicken and serve thick.


For Ginger Onion Paste
1/2 red onion, roughly sliced
1 spring onion, roughly chopped
15 gm or 1 small knob of ginger, roughly chopped
1/2 tsp salt
1 tsp olive oil
For Brown Sugar Marinated Paneer & Mushrooms:
200 gm paneer
125-150 gm of mushrooms
1 1/2 Tbsp of soya sauce
1 1/2 Tbsp brown sugar
2-3 medium cloves of garlic, mashed and finely sliced
1/2 tsp salt
1 1/2 Tbsp olive oil
Few coriander/cilantro stems, finely chopped
For spring roll assembly
1 small bunch crisp, crunchy lettuce (iceberg)
1 small bunch fresh cilantro or coriander, well washed / dried
6 rice paper wrappers
For the ginger onion paste
Place the red onions, spring onion and ginger in a blender.
Sprinkle with salt, olive oil and blitz into a rough paste.
For the paneer & mushrooms:
Slice the paneer into six equal slabs before arranging in a single layer on plate.
Slice the mushrooms into thick slices.
For the marinade:
In a bowl, add the soy sauce, brown sugar, salt, garlic and olive oil and whisk it all together.
Marinate the paneer and mushrooms with this mix.
Pan sear the paneer in a large skillet over medium-high heat in a dash of olive oil, until deeply golden on each side.
Remove from the pan, allow the paneer to cool and slice into pencil-thick pieces and season with salt.
Once the paneer is done, you can use the same skillet to cook the mushrooms.
Use high heat, and cook until the mushrooms release their water and turn a nice dark color.
Add the chopped coriander/cilantro stems.
Transfer to a bowl or platter, and season appropriately.
To assemble the spring rolls:
Trim the paneer pieces into little fingers.
In a bowl of warm water, dip each rice paper wrapper for just 3 seconds.
Place on a flat work surface and fold in half.
You''re going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
Generously smear the ginger onion paste.
Then put a lettuce leaf, paneer, a few mushroom and cilantro.
Tuck and roll.
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone