Tuesday, November 5, 2019

Popcorn chicken

Tips to make best popcorn chicken

1.Bread crumbs are one of the key ingredients that makes this popcorn chicken crunchy. Kfc does not use the crumbs but just go ahead and try these.

2.To make the best popcorn chicken, brining the chicken bites is the key.
As a substitute to brine, you can also use egg as a quick fix like the way I have shown in this post.

If you skip both the steps then chicken will not be tender & soft. Often fried chicken bites turn out fibrous & dry if they are not prepared well.

To brine just whisk 4 tbsps curd or yogurt with ¾ cup of water. Add pepper or other flavoring ingredients to it. Then rest chicken in this for 4 hours to overnight in the fridge. Drain it up & use.

This step not will yield the most delicious tender bites of popcorn chicken with bursting flavors

3.Frying chicken at the right temperature is also the key. More tips in the recipe card below.

Friday, November 1, 2019

Lemon scones

Lemon scones


  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup cold butter

  • 1/2 cup buttermilk

  • 1-1/2 teaspoons grated lemon zest

  • Additional sugar


  • In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed.

  • Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Thursday, October 31, 2019

Tomatillo sauce


  • 1 Tbsp extra virgin olive oil

  • 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped

  • 1/2 cup chopped onion

  • 1 garlic clove, minced

  • 1 fresh or canned jalapeño chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)

  • Splash of lemon or lime juice (optional)

  • 5 to 6 eggs

  • Salt and pepper

  • Some chopped fresh cilantro for garnish


1 Cook chopped tomatillos, onion, garlic, jalapeño in skillet: Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, garlic, jalapeño chile pepper, and if you want, a small squeeze of lemon or lime juice. Sprinkle with a little salt.

Cook on medium to medium heat for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.

2 Add eggs to pan, gently stir: Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste.

3 Remove from heat: Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.

Serve immediately. Add salt and pepper to taste. Sprinkle with chopped fresh cilantro for garnish.

Tuesday, October 29, 2019

Homemade hamburgers

Homemade hamburgers


  • 2 pounds ground beef

  • 1 egg, beaten

  • 3/4 cup dry bread crumbs

  • 3 tablespoons evaporated milk
  • 2 tablespoons Worcestershire sauce

  • 1/8 teaspoon cayenne pepper

  • 2 cloves garlic, minced

  • Add all ingredients to list

  • Directions

    35 m
  1. Preheat grill for high heat.

  2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.

  3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Monday, October 28, 2019

Maryland crab soup

Maryland crab soup


  • 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions, undrained

  • 2 cups water

  • 1-1/2 pounds potatoes, cut into 1/2-inch cubes (about 5 cups)

  • 2 cups cubed peeled rutabaga

  • 2 cups chopped cabbage

  • 1 medium onion, finely chopped

  • 1 medium carrot, sliced

  • 1/2 cup frozen corn, thawed

  • 1/2 cup frozen lima beans, thawed

  • 1/2 cup frozen peas, thawed

  • 1/2 cup cut fresh green beans (1-inch pieces)

  • 4 teaspoons seafood seasoning

  • 1 teaspoon celery seed

  • 1 vegetable bouillon cube

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 pound fresh or lump crabmeat, drained

Friday, October 25, 2019

Spaghetti sauce recipes

Spaghetti sauce recipes


  • 1 pound ground beef

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 small green bell pepper, diced

  • 1 (28 ounce) can diced tomatoes

  • 1 (16 ounce) can tomato sauce

    • 1 (6 ounce) can tomato paste

    • 2 teaspoons dried oregano

    • 2 teaspoons dried basil

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    • Add all ingredients to list

    • Directions

      1 h 25 m

    1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.

    2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

    Marinated flank steak

    Marinated flank steak


    • 1/3 cup extra virgin olive oil

    • 2 cloves garlic, minced

    • 2 tablespoon red wine vinegar

    • 1/3 cup soy sauce

    • 1/4 cup honey

    • 1/2 teaspoon freshly ground black pepper


    1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl.

    Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)

    Chill and marinate for at least 2 hours and up to overnight.

    2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

    3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill).

    If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.

    Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

    How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

    Otherwise use a good meat thermometer (I recommend a thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.

    4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

    5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

    So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

    If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

    Thursday, October 24, 2019

    Hash brown casserole recipe

    Hash brown casserole recipe

    Hashbrown casserole is a side dish that has become a true favorite for any holiday or potluck gathering. It is a dish that is super popular in the midwest and something that most of us here grew up eating!

    This casserole is great because it makes a huge 9×13 inch pan of cheesy potatoes. Big enough for anywhere from 10-20 people, depending on serving size. If your gathering will be more than 20 people, I’d recommend doubling the recipe.

    We typically have this cheesy hashbrown casserole every single year for Easter. It goes great with ham, or whatever type of protein you decide to serve!

    While we usually reserve this dish for special gatherings, it can also be a great main dish as well! You can simply add in cubed ham, cooked ground beef, chicken, or turkey, to make it a complete meal.

    How to Make Cheesy Hashbrown Casserole:

    Cheesy Hashbrown Casserole is incredibly easy to make! It only takes about 5-10 minutes of simple prep time to mix together your ingredients.

    One thing that I think is important for this recipe is the type of soups that you use. I always use one can of cream of chicken soup, plus one can of condensed cheddar cheese soup. That combination along with the sour cream makes a great creamy base for this potato casserole!

    Seasonings are also important to me. I like to use a combination of salt, pepper, garlic powder, and onion powder. A little salt goes a long way in this dish because of all of the cheese.

    Don’t skip the melted butter! It adds extra flavor and richness to this potato dish.

    Once you have your ingredients together it is easiest to mix up your soups, sour cream, butter, milk, and seasonings first. Next, stir in the cheese, then the frozen hashbrowns. Doing things in this order will make sure that your sauce is evenly distributed while baking.

    Right before this goes in the oven, you can crush up about 2 cups of corn flakes and use a fork to mix them with them with your remaining melted butter. I simply use my hands or a fork to slightly break up the corn flakes. If you want finer pieces, you can run them through your food processor first.

    Freezing Hashbrown Casserole:

    If you would like to make this casserole ahead of time, here are a few tips!

    This casserole can be mixed up entirely without the cornflake topping, covered, and refrigerated for up to 24 hours before serving.

    If you would like to make this and freeze it there are a few things to keep in mind. Because hashbrown casserole contains sour cream, it will have the best texture if you bake as directed, then freeze. If you use this method, simply bake the casserole and allow it to cool completely. Then, wrap the dish in a good layer or two of heavy-duty aluminum foil. Freeze for up to 2 months.

    If you do not want to bake the casserole before freezing, that is fine too. Keep in mind that the sour cream can separate when freezing, so the texture may be a little bit different. You can simply assemble the casserole as directed in the recipe. Cover in foil, and freeze for up to two months. When you are ready to bake, allow the casserole to thaw in the refrigerator completely. Then, bake as directed.

    Stew recipes

    Stew recipes

    Molly O'Neill

  • ¼ cup all-purpose flour

  • ¼ teaspoon freshly ground pepper

  • 1 pound beef stewing meat, trimmed and cut into inch cubes

  • 5 teaspoons vegetable oil

  • 2 tablespoons red wine vinegar

  • 1 cup red wine

  • 3 ½ cups beef broth, homemade or low-sodium canned

  • 2 bay leaves

  • 1 medium onion, peeled and chopped

  • 5 medium carrots, peeled and cut into 1/4-inch rounds

  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes

  • 2 teaspoons salt
  • Tuesday, October 22, 2019

    Homemade ice cream recipe


    • 2 cups heavy whipping cream

    • 2 cups half-and-half cream

    • 1 cup Sugar In The Raw


    • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
    Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
    Editor's Note: To prepare recipe without an ice cream maker, place a 13x9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.

    Hash brown

    Hash brown


    • 4 medium floury potatoes, peeled 

    • 1 medium onion

    • 1 egg, beaten

    • salt and pepper

    • vegetable oil, for frying


    Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

    Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

    Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

    Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

    Popcorn chicken

    Tips to make best popcorn chicken 1.Bread crumbs are one of the key ingredients that makes this popcorn chicken crunchy. Kfc does ...