American - Chicken Crumble Recipe

Chicken Crumble tender chicken blended with a smooth coconut sauce and finished with breadcrumbs. Chicken Crumble is the ideal dinner recipe.

Basic Information

Total Time: 45 Minutes

Total Serving: 04

Ingredients :

• 4 chicken breasts
• 1 red pepper, cored, skinned and roughly chopped
• 2 spring onions, roughly chopped
• 2 garlic clove, finely chopped
• 2 cm knob of fresh ginger root, peeled
• 1/2 red chili, seeded and chopped
• 1 stalk of lemon grass, bruised and roughly chopped
• 225 gm. breadcrumbs
• 1 lemon, zest and juice 
• 400 ml coconut cream
• 1 tsp. corn flour
• 3 tbsps. Olive oil

Preparations :

• First set the stove to 200°c/gas 6. Place the red pepper, onions, garlic, ginger stew and lemon grass into a food processor and barrage into a smooth paste. 
• Partition the paste into 2 (half for the crumble and half for the sauce). 

For the Crumble:

Include the breadcrumbs and pizzazz of lemon, to structure a dry scrap. 

For the Sauce :

1. First place the remaining glue into a pot, include the coconut drain and bring to the stew. 

2. Then blend in the broke down corn flour and mix until the sauce thickens. 

3. Now place the chicken into an ovenproof dish and shower over the olive oil and lemon juice. 

4. Diffuse the disintegrate mixture over the chicken and afterward exchange to the stove.

5. Cook for 20 minutes.

6. Finally Serve.

Italian - Spaghetti in Pesto Sauce Recipe

The expression pesto comes from pestare, to step on or mash, and subsequently might be connected to various different sauces. Never the less, to an Italian the saying pesto by itself means the fantastic ligurian summer sauce made with basil, garlic, pine nuts, and cheese.

Basic Information

Total Time: 20 Minutes

Total Serving: 04

Ingredients:

• 250 gm. spaghetti, boiled in a pinch of salt and some olive oil till al dente
• 1 tbsp. olive oil
• 1 sprig mint leaves, to garnish
• 2 cherry tomatoes
• 1 garlic clove, whole; peeled

For the Pesto Sauce:

• 2 cups basil
• 1/2 cup grated Parmesan cheese
• 1/2 cup toasted walnuts or pine nuts
• Salt, to taste
• 4 cloves garlic
• 3 tbsps. Olive oil

Preparations:

For the Pesto Sauce:-

In a blender include all the fixings and blend till semi-fine glue is accomplished.

For the Pasta:-

1. First in a skillet include the olive oil and the garlic clove. Include the cherry tomatoes. Evacuate the entire garlic clove. 

2. Then include the pesto sauce.

3. Cook for 1 minute. 

4. Now add the bubbled spaghetti. 

5. Trim with a mint sprig and serve hot.

Spanish – Omelette little Recipe

Also called as the Tortilla de Patata, this Spanish omelet food is a champ at the breakfast table. Now the taste of the real Spanish omelette can be enjoyed at home within just a few minutes and your tasty little breakfast is ready.

Basic Information

Total Time:  25 Minutes

Total Serving: 06

Ingredients:

• 6 eggs
• 3 green chilies, chopped
• 2 potatoes, cut into fingers, rubbed with some salt
• 4-5 Tbsps. oil, to fry potatoes
• 1 tbsp. coriander leaves, chopped
• 2-3 tbsps.  sautéed onions (onions boiled, chopped and sautéed in little butter)
• Black pepper powder, a pinch
• Salt, to taste
• 1 cheese slice, torn into little pieces
• 1 tbsp. oil, to cook the omelet

Preparations:

1. First and foremost peel and cut the potatoes and rub them with some salt. 

2. Then in a pan add 4-5 tbsps. oil and toss the potatoes till cooked. 

3. In a dish break the eggs and whisk them till soft. Include chopped coriander leaves. 

4. After this include 2-3 tbsps. sautéed onions, green chilies, dark pepper and some salt and little  bits of cheddar cuts. Whisk. 

5. Blend in the cooked potatoes. 

6. In a saucepan add a tbsp. of oil and pour the butter. Cook for a moment. 

7. Cover it with a lid and cook for another 2-4 minutes.

8. Now flip and cook from the other side. 

9. Finally cut and serve.

Japanese - Spicy Maguro Maki Recipe

Hot Maguro Makiyaki-nori sheet wrapped with rice, blazing sauce and fish, served with wasabi and soya sauce. This food is one of the best Japanese food that you can cook in few minutes.

Basic Information:
Total Time: 30 Minutes
Total Servings: 06


Ingredients:

• 50 gm. tuna-grilled and diced 
• 1 sheet of yaki-nori or roasted seaweeds 
• 1/4 cup short grain Japanese rice-cooked and mixed with vinegar, sugar and kombu seaweed 
• 1 tsp. chopped spring onion 
• 1 tsp. spicy sauce

Condiments: 

•         2 tsp. marinated ginger 
• 1 tsp. wasabi 
•         1 tsp. soya sauce

Preparations: 

1. First place yaki-nori sheet on the bamboo mat and cover it with the rice.
2. Sprinkle the spring onion on top.
3. Then pick it up by the corners and rapidly turn it over, to place it upside down.
4. Spread fiery sauce over it and after that add the fish.
5. At that corners lift the edges of the bamboo mat and move it back and forth to seal the edges of yaki-nori.

6. Finally, cut the prepared roll into equal sizes and then serve with wasabi and soya sauce.

Mexican - Chicken And Cheese Chimichangas Recipe

The Mexican Chicken And Cheese Chimichangas Recipe is one of its kind and you should not miss out on this recipe if you are looking for some great Mexican Recipes. Getting a charge out of a traditional Mexican feast at home is quick and simple with this mouth watering and delicious chimichanga Recipe.

Basic Information:

Total Time: 20 Minutes

Preparation Time: 15 Minutes

Cook Time: 05 Minutes

Total Serving: 04

    Ingredients:

• 1/2 Coles Brand Hot Roast Chicken, meat uprooted and shredded 
• 1 little icy mass lettuce, cut into wedges 
• 400gm can Old El Paso Re fried Beans 
• 200gm jug Old El Paso Medium Taco Sauce 
• 8 delicate tortillas 
• 1/2 mug light acrid cream 
• 1 group English spinach, trimmed 
• 1 red capsicum, cut into strips 
• 1 mug delicious ground cheddar 
• 1/4 glass olive oil 
• Lime Wedges, to serve

Preparations:

1. Place the chicken meat and taco sauce into a little bowl. 

2. Now mix it properly to solidify. Lay tortillas on a clean work surface.
3. Spread 2 tablespoons Re fried Beans on each tortilla.
4. Top with spinach leaves, chicken, capsicum and 1 tablespoon cheddar.
5. Move up the tortilla, tucking in closures, to encase filling.
6. Then heat 1 tablespoon of oil in a boundless frying pan on medium heat.
7. Cook chimichangas, in packs, including extra oil when needed, for 2-3 minutes, turning, until you see golden color all over.
8. Now put the remaining oil over lettuce wedges. Serve chimichangas with lettuce, cruel cream and lime wedges.

Turkish - Tomato Dolmas Recipe (Truly Delicious)

Dolma is a delicious group of stuffed vegetable dishes greatly known in the Middle East and nearby areas including Balkans, The Caucasus, Russia, Central Asia, and even in Cyprus .

Regular vegetables that can be stuffed includes tomato, pepper, onion, zucchini, eggplant, and garlic. The stuffing could also be done with  meat.

Meat Dolma's are all usually served warm, normally with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold.

Useful Information about Dolma's:

Total Time: 1 hours 30 Minutes

Preparation Time: 20 Minutes

Cook Time: 1 hours 10 Minutes

Total Serving: 08

Ingredients:

• ·         1 brown onion, halved, thinly sliced
• ·         500ml (2 cups) vegetable stock
• ·         1/2 teaspoon ground allspice
• ·         2 tablespoons pine nuts
• ·         1 tablespoon olive oil
• ·         1 teaspoon ground cumin
• ·         310ml (1 1/4) cup water
• ·         8 vine-ripened tomatoes
• ·         150g (3/4 cup) SunRice White Long               Grain Rice
• ·         Salt & freshly ground black pepper

Preparation :

1.  Initially preheat Oven to 180°c. 

2.   Use the sharp edge to cut the top off every tomato and store the tops. 

3.   Now use a teaspoon to scoop out seeds and tissue, leaving a 1 cm outer gap. 

4.   Place tomato shells in a shallow simmering container. 

5.   Pour tomato squash through a fine strainer and throw the juice. 

6.   Separate tomato mash and set aside. 

7.   Now heat the oil in another container over medium heat. 

8.   Then add the onion, pine nuts and cook, mixing them frequently, for about 6 minutes              
      or until onion  and pine nuts turns into a  yellowish-brown color. 

9.   Add the rice and water, and bring to the bubble.

10. Decrease the heat to a lower temperature and cook for 12 minutes or until rice is delicate. 

11. Add the Cumin, allspice and the rest of the  tomato mash and mix until blended together. 

12. Then season with salt and pepper.
13. Now spoon the rice mixture with the tomato shells and top with the held tops. 

14. Spill over stock and cover hard with foil. 

15. Bake in preheated Oven for 45-50 minutes or until tomato is delicate and filling is hot. 

16. Now Remove it  from the Oven. 

17. Finally transfer it to a platter to serve.

Now you can enjoy this great and tasty food anytime with your friends and family.