Best Food Recipes

Ingredients:

1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)

250 gms lite sour cream

1 ½ cup yogurt (sour, but not Greek)

Salt to taste

1 tbsp red chilli powder

1 tbsp crushed ginger

1 tbsp crushed garlic

½ tsp turmeric

2 tbsp Ayesha’s kitchen special garam masala

1 tsp chicken powder

1 tbsp meat tenderizer/ raw papaya paste

6 tbsp oil (olive oil)

Some charcoal for tempering

Directions:

Cut thigh fillets into big 4 – 5 pieces.

apply some meat tenderizer on them and keep aside for 10 minutes.

Now add all the other ingredients except oil and charcoal.

Keep aside for 4 hours.

Heat oil in a pan (pan with lid) and add the marinated chicken in it. Cook covered on low heat for 30 minutes.

Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.

Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.

Drizzle some oil over the coal and cover the pan with the lid.

After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.

Ingredients:

1 large mud crab

200 grams thin egg noodles

shallots

1 ginger finely chopped

4 tablespoons Chinese cooking rice wine

2 teaspoons soy sauce

4 tablespoons cooking oil

1 garlic diced

3 teaspoon corn flour

sea salt to taste

Directions:

Remove the shell of the crab (collect the mustard from the shell), wash, remove the gills, and break up the remaining shells after cutting it to pieces. If the mud crab is alive, freeze it to death.

Mix the corn flour, rice wine, soy sauce with a couple of tablespoons of water.

Heat oil then add garlic until brown. If you don't have a gas stove, don't bother.

Add the crab \"mustard\" and ginger, stir, then add the crab. Put the lid on for about 5 minutes, stir occasionally, until all the shells have turned red.

Add sauce and water then wait for the water to boil and then throw in the shallots. Put the lid on for another 2 minutes or so.

In a separate pot, cook the noodles. Once cooked and soft, drain, and plate.

Put the crab with the sauce over the noodles and serve.

Eat and then try to enjoy the cleaning up.

Ingredients:

1 ¼ cups warm milk

3 cups all purpose flour

1 pkg (5 g) instant dry yeast

3 tbsp melted butter

2 tsp vanilla extract

¼ tsp salt

¼ cup sugar

2 eggs, slightly beaten

Method:

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Roll the rested dough our into a large rectangle about 12x18 inches.

Combine

1 cup brown sugar

½ cup very soft butter

2 tsp cinnamon

Spread this mixture on the rolled out dough. At this point you can make plain cinnamon rolls or, if desired, you can sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces or any combination you like.

Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.

Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.

Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)

Bake at 350 degrees F for 30-35 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.

Vanilla Glaze

1 cup icing sugar

½ tsp vanilla extract

2 tbsp milk

Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls.

Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/4 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream.

Directions:

Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread.

Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. 

Ingredients:

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

Method:

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Ingredients:

2/3 cup cocoa powder

1/4 cup boiling water, plus a little more if needed*

2 cups sugar

1 3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup buttermilk

2 eggs, lightly beaten

1/2 cup sour cream

1/2 cup vegetable oil

4 tablespoons butter, melted

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, melted

Directions:

Spray 5 small loaf pans with nonstick cooking spray and place on a baking sheet. Preheat oven to 350 degrees. Combine cocoa powder with boiling water and stir until smooth. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, flour, baking powder, baking soda, and salt.

With the mixer turned off, add in buttermilk, sour cream, eggs, butter, and vanilla. Pour in cocoa powder and water mixture and mix everything to combine. Incorporate melted chocolate chips, and mix until everything is smooth. Pour into prepared pans. Bake for 45 minutes, or until cakes spring back when touched.

Ingredients:

1 head Head Of Cauliflower (roughly 1 Pound Size), Cored And Cut Into Florets

4 Tablespoons Cream Cheese

⅔ cups Grated Gruyere Cheese, Divided

Salt And Pepper, to taste

1 Tablespoon Olive Oil

1 whole Onion, Peeled And Diced

1 clove Garlic, Peeled And Minced

1 teaspoon Fresh Thyme Leaves

Method:

Preheat the oven to 400 F.

Boil or steam the cauliflower florets for about 15 minutes or until they are tender. Empty the pot into a colander in the sink. Drain well and let the florets sit in the colander for a few minutes so that more water drips out. Add them into a bowl with the cream cheese and coarsely mash together. The mixture does not need to be smooth. Add half of the grated cheese and season with salt and pepper.

While the cauliflower is cooking, add the olive oil and onion to a pan and saute on medium heat for a few minutes, stirring occasionally, until the onions are translucent. Add the garlic and thyme and continue cooking for one more minute. Remove from the heat and add the mixture into the mashed cauliflower mixture.

Pour into a baking dish (I used a 9×5 dish) and top with the remaining half of the cheese. Bake for about 20 minutes or until the top is lightly browned.

Ingredients:

1/4 cup ranch dressing

6 large bone-in skinless chicken thighs, visible fat removed

4 slices bacon

1 1/2 lbs red potatoes, cut into 1-inch chunks

1 onion, cut into 1/2-inch chunks

1 cup kraft Shredded Triple Cheddar Cheese with a Touch of philadelphia

2 tablespoons fresh parsley, chopped

Directions:

1 Pour dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.

2 heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.

3 add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

4 bake 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). 

Top with cheese and parsley.

Ingredients:

Pretzels:

2 teaspoons Self Rising Yeast

1-½ cup Warm Water

2 Tablespoons Brown Sugar

4 Tablespoons Canola Oil, Divided

2 teaspoons Salt

4-½ cups All-purpose Flour

Boiling:

10 cups Water

½ cups Baking Soda

1 whole Egg (large)

1 teaspoon Cold Water

4 Tablespoons Coarse Kosher Salt

4 Tablespoons Butter, Melted

Method:

Proof the yeast in the bowl of a stand mixer by adding the yeast, warm water and sugar together. Cover the bowl with a towel and let it stand for 5-10 minutes until bubbles form.

Add 3 tablespoons of the oil and the salt into the bowl. Using the dough hook, mix and add in the flour a cup at a time on low speed until all of the flour has been added and combined. Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.

Remove the dough from the bowl and pour the remaining tablespoon of oil into the same bowl. Form the dough into a ball and place it back into the bowl. Turn to coat dough with oil. Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.

Preheat oven to 425 F. In a large pot bring the 10 cups of water and baking soda to a boil.

Using a knife or pizza cutter, divide the dough into 8 equal pieces. Roll one piece into a large rope and twist into a pretzel shape. Pinch the ends to the bottom of the pretzel and set pretzel aside. Repeat with remaining pieces. Boil the pretzels, two at a time in the water solution for 45 seconds. Remove them from the boiling water with a slotted spoon and let the water drip off then place onto a parchment lined baking sheet. Repeat boiling the rest.

Once the are all boiled, beat together the egg and cold water in a small bowl. Brush this over the tops. Generously sprinkle with salt. Bake for 16-20 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve immediatly.

Ingredients:

1 can white beans, drained and rinsed

1/4 cup strawberry preserves (sugar-free)

1/4 cup tahini

1/4 cup honey

1/4 cup almond flour

1 TSP vanilla extract

1/2 cup strawberries, sliced

Dash of sea salt

Directions:

Preheat oven to 375 F. Coat the bottom and edges of square baking dish with coconut oil. In a food processor, combine all of the ingredients, except strawberries, and blend until well mixed and smooth. Then mix strawberries in by hand Pour mixture into baking dish and even out the top. Put a dollop or two of the strawberry preserves on top, and drag a knife through the mixture to create a marbled look. Bake for 20-25 minutes, or until the top as firm and a toothpick comes out the center clean.

Ingredients:

3 large tomatoes, chopped

15 fresh basil leaves, cut into long strips

2-3 garlic cloves, peeled and finely chopped

3 Tbsp Extra-virgin olive oil

1 Tbsp Balsamic Vinegar

Sea salt, to taste

Grilled Chicken

4 Chicken Breasts

Juice and zest from one lemon

1 garlic clove crushed

3 TBSP fresh basil finely chopped

Sea Salt and Pepper to Taste

Olive Oil

Method:

To prepare bruschetta combine chopped tomato, chopped basil leave strips, peeled garlic into a bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with salt to taste. Gently mix together just to combine flavors.

Marinade Chicken in lemon juice, garlic, basil, oil, salt and pepper for 30 minutes to 24 hours. Grill chicken until cooked through and no longer pink in the middle.

Top chicken with bruschetta mix and serve.

Ingredients:

2 1/2 cups milk

1 1/4 cups water

1/4 cup butter, cut into pieces

1 box (7.2 oz) Betty Crocker roasted garlic mashed potatoes

4 oz cream cheese (from 8-oz package), cut into pieces

1/4 teaspoon coarse ground black pepper

1/2 cup French fried onions

1 tablespoon chopped fresh parsley

Method:

Heat oven to 375°F. In 2-quart saucepan, mix milk, water and butter. Heat to boiling. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 1 1/2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.

Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.

Ingredients:

2 large onion

1 cup all purpose flour

1 egg

1/2 cup milk

1.5 cups breadcrumbs

1 tsp baking powder

1 tsp salt

1 tsp crushed black pepper

oil for frying

Method:

Cut the onion into 1/2 inch wide rings.

Beat the egg with the milk. Mix the flour with salt, black pepper and baking powder. Add this to the egg mixture and make a smooth batter by adding 1/2 cup of water.

Add more water if required. Spread the bread crumbs in a plate. Dip each onion ring with the batter and then coat with the breadcrumbs.

Shake off the excess breadcrumbs and fry in oil at 350 degree F until crispy and turns brown. Allow them to cool down on a cooling rack. The breadcrumb coated onion rings can be frozen and then fried later.

Ingredients:

1 yellow cake mix (and ingredients called for on the package)

Filling:

1/2 cup cold milk

1/2 cup cold heavy cream

1 (3.4 ounce) package instant vanilla pudding

1 1/2 cups Cool Whip

Chocolate Glaze

1 square unsweetened baking chocolate, coarsely chopped

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk or heavy whipping cream

Method:

Mix the instant pudding with the milk and heavy cream. Beat for 2 minutes then, slowly fold the Cool Whip into the pudding mixture. Allow to stand for at least 5 minutes before spreading onto the cake.

After cakes are done baking, make sure they are completely cooled on a wire rack before assembling. Place the bottom layer and spread the thick filling onto one cake layer. Top with the second layer.

Melt chocolate and butter in the microwave, stirring until completely combined. Mix in powdered sugar and 2 tablespoons milk, until smooth. Immediately spread over the cake. Allow to drip down the sides. Refrigerate at least one hour before serving.

Ingredients:

2 cups apple juice

4 large Golden Delicious apples with, peel, 1/2" wedges

1/2 cup apple juice

3 tablespoons cornstarch

1 teaspoon apple pie spice

4 tablespoons sugar

Method:

Combine first measure of apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender puree 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.Serve warm.

Ingredients:

2 cups cooked chicken, cubed 

Small onion, chopped

1 cup carrots, chopped

2 cups potatoes, cubed

1 can green peas, drained

1 can corn, drained

6 tbsp. butter or margarine

1/2 to 1 cup flour (see note below)

2 tbsp. chicken bouillon, ground up

2 cups chicken broth

4 cups of milk

1/2 tsp. pepper

1/4 tsp. garlic salt

Puff pastry dough 

Method:

 Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both vegetables until fork tender, about 15-20 minutes.

 Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes.

 In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic, broth and flour (see note below). Stir until smooth.

Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly.

Ingredients:

1 graham cracker crust (either homemade or already prepared)

8 ounces cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond extract

1 (14.5oz) can cherry pie filling, chilled

Method:

In a bowl, using an electric mixer, mix cream cheese and milk together, add the lemon juice and almond extract and beat until creamy and smooth.

Pour into pie crust.

Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.

Top with cherries before serving.

Ingredients:

3 large eggs

3/4 c light corn syrup

1/2 c granulated sugar

3 Tbsp dark brown sugar

3 Tbsp orange juice

pinch of salt

2 Tbsp melted butter

1 tsp grated orange peel

1 1/2 c chopped pecans

2/3 c flaked coconut

1 9" unbaked pie crust

Method:

 In a large bowl, beat the first 8 ingredients until well blended...Stir in the pecans and coconut.

 Pour into the unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes..During the last 15 minutes, cover the edges of the crust with foil if it appears to be getting too brown. Remove from oven and leave on rack until cool.

Ingredients:

Crust:

2 cups blanched almond flour

1/2 cup arrowroot flour

2 teaspoons gluten-free baking powder

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup coconut oil, melted

2 eggs

Sauce

14 ounces crushed, fire-roasted tomatoes

6 ounces tomato paste

1 clove garlic, pressed

2 tablespoons finely minced onion

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

Toppings

1/2 cup buffalo mozzarella

1 medium tomato, thinly sliced

10 basil leaves

Method:

Preheat your oven to 325 degrees Fahrenheit (163 Celsius)

In a large mixing bowl, combine your almond flour, arrowroot flour, baking powder, salt, black pepper, oregano, basil, marjoram, garlic powder, onion powder, coconut oil, and eggs

Mix thoroughly until a dough forms

Roll the dough into a ball, and place it on a parchment-lined baking sheet

Flatten the dough to a consistent thickness of 1/4-inch, forming it into a rectangle or circle

Bake the dough for 20 minutes or until it becomes a firm crust

While the crust is baking, make the sauce

In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat

Add the pressed garlic, minced onion, oregano, basil, salt and pepper

Stir to combine, and let the sauce simmer while the crust is cooking

When the crust is done, smooth a small portion of the sauce on the pizza, using more of less depending on your preference

Less sauce will yield a more crispy pizza, and more sauce will yield a softer pizza. Be careful, however, as too much sauce will make it impossible to pick up the pieces

Add the mozzarella, tomato, and basil toppings on top of the sauce and bake the pizza for an additional 20 minutes

Turn up the heat to 400 degrees fahrenheit (205 Celsius) after 20 minutes, and cook for a final 5 minutes.

Ingredients:

1 cup frozen pineapple

1 fresh and ripe pear

½ cup unsweetened vanilla almond milk

1 cucumber (peeled and cored)

2 cups kale

½ teaspoon of chia seeds

Directions:

Place all ingredients in blender (except chia seeds).

Blend for about 1-2 minutes, until all ingredients have been blended well.

Pour in favorite glass and top with chia seeds.

Ingredients:

3 broccoli florets (remove the stems and use only the florets; try to make all florets a bit small and also the same size)

¾ purple onion (cubed)

¾ cups slivered almonds

1 ½ cups purple grapes (halved)

10 strips uncured bacon (cooked and diced)

1/3 cup organic raisins

1 cup Paleo Mayo

¼ cup fresh squeezed lemon juice

Sea salt (to taste)

Black pepper (to taste)

Method:

Prep all of your ingredients ahead of time.

Add Paleo Mayo and lemon juice to your small mixing bowl, and using a whisk, combine both ingredients well. Set aside.

Toss broccoli florets, onion, grapes and almonds in your Tupperware bowl. Using your wooden spoon, mix them all together.

Incorporate bacon bits and raisins to the mixture.

Now your salad is ready for it’s dressing. Add the Mayo-Lemon mixture to your salad and mix it well, making sure everything is covered by it.