How To Make Indian Chicken Sandwich Recipe

Ingredients:

• Chicken breast 1 cooked and shredded
• Garlic 1 clove chopped
• Cream cheese 3 tbsn
• Salt and pepper as per taste
• Butter 2 tspn
• Cilantro chopped 2 tbsn
• Sandwich bread 6 slices

Directions:

1. Heat butter and add garlic and fry till brown. 
2. Add chicken boiled eggs cream cheese salt and pepper and mix well.
3. Top with choppedcilantro and remove from flame.
4. Make sandwich immediately with toasted bread or chill and make cold sandwich.

Pears with Cranberry Gravy in American Roasted Chicken Recipe

This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary.

Ingredients:

• 1 tsp teaspoon kosher salt
• 1 / 2 teaspoon coarsely ground black pepper
• 1 teaspoon poultry seasoning
• 1 roasting chicken, about 6 pounds, washed and dried
• 1 tablespoon garlic-flavored oil
• 2 cans (about 15 ounces each) pear halves, drained
• 1 can (about 16 ounces) whole-berry cranberry sauce
• 1 teaspoon teaspoon dried rosemary, crumbled

Preparations:

1. Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more.
2. Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce.
3. Cut the chicken and serve with the pears and cranberry juice.

Yield: 8 servings.

How to Make American Ginger Soy Flank Steak Recipe

I also replace tenderized round steak in this recipe. It cooks quickly and tastes so good.

Check out all of Bianda's Beef Recipes using various cuts of beef.

American Ginger Soy Flank Steak Recipe

Recipe Type: Beef, Flank Steak, Entree
Yields: 6 servings
Prep time: 10 min
Cook time: 10 min

Ingredients:

• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1 tablespoon red chili flakes
• Lime juice from one lime
• 1 tablespoon brown sugar
• 4 tablespoons soy sauce
• 1 tablespoon sesame seed oil
• 1 (1 1/2-pound) flank steak*

* Tenderized round steak may also be substituted in this recipe.

Directions:

1. In a small bowl, combine the ginger, garlic, chile, lemon juice, brown sugar, soy sauce and sesame oil. 
2. Pour over flank steak and marinate for 1 hour.
3. Either grill, grill pan or flank steak over high heat until medium rare temperature until the internal temperature of your choice on the meat thermometer (see below).

NOTE: The beef is best cooked rare to medium rare.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

How to Make American Roast Beef Recipe

It's a basic daily roast beef recipe. An easy recipe by cooking to perfection. It's fun to serve it to your family, buddies or company. Cooked for twenty minutes for each pound at 375 ^oF is the secret of this American roast beef recipe.

Ingredients:

• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 3 pounds beef eye of round roast

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

How to Make American Beef Burger Recipe

Ever wondered why a hamburger is usually a beef patty called a hamburger? According to folklore, among the first people to make burgers were brothers Frank and Charles Mench. The story goes that they lived in pork for their sausage sandwiches. They replaced the pork with beef, but was not satisfied with the result. To add flavor to meat, they added coffee, brown sugar and a few other ingredients. The result has been treated by them in Erie County Fair in 1885 and coined the name in honor of the city (Hamburg), New York, where the fair took place.

Burgers are a favorite among American fast food. Not only do they taste good, they are also very easy to prepare. Store-bought beef steaks will serve you a meal of burgers in no time. Although modern burgers are made of different types of meat and poultry, is the best form that consists entirely of ground beef.

How to Make American Beef Burger Recipe

Ingredients:

• 1 egg
• 1 large onion
• 1 large tomato
• 1 small onion
• 1 tablespoon vegetable oil
• 2 pickles
• 4 hamburger buns
• 500 grams of beef quality
• Mayonnaise and ketchup
• A handful of lettuce

Directions:

1. Finely chop the onion. Mix with eggs and ground beef in large bowl. Then divide the mixture into four equal parts business. Oil palms of your hands and roll each portion into a ball. Then, gently press each ball to flatten it, but have at least 3 cm thick. Make sure all the burgers are the same size and width to provide the kitchen. Place on a plate. Cover the bowl with plastic wrap and refrigerate for becoming the company.
2. Chop onion and tomato into large slices. Cut the cucumbers. Place slices of tomato, onions, pickles and salad on different bases, and put them on the table with jars of mayonnaise and ketchup.
3. Prepare hot grill to medium heat for 40 minutes. Brush one side of the burgers with oil and place on the grid, so the oiled side in contact with the frame. Cooking time depends on how you want your meat done. Cook for 5 minutes until top is dark brown. brush other side with oil and carefully turn with a pair of tongs and cook another 5 minutes. Do not squeeze the meat during cooking or you will lose all the juice. Follow this period of time if you want your half slab of beef done. If you want pink in the center, cook (each side) for 2 minutes less, and a minute if you want it done right.
4. Take a grilled burger, but do not use it until it stops frying. At the same time the sandwiches in half and place cut side down on barbecue grill about 1 minute. Place each bun hamburger steak, and that each person add their choice of accompaniment. If you want to assemble each burger, put a nice crisp lettuce leaf on the lower surface of the toasted sandwich. Place 2 slices of tomato has lettuce, tomato, and goes to a steak. Top off the patty with 2 slices of cucumber and a couple of onion rings and half a sandwich bun. We recommend everyone to add their choice of sauce, because most people want or mayonnaise or ketchup.

American Walla Walla Onions Salad with Grilled Shrimp Bread Recipe

In many cultures where food traditions were formed in the midst of extreme poverty, there is much ingenuity in the use of stale bread. Panzanella, a Tuscan salad of stale bread soaked in water, drained and disposed of with a diverse mix of ingredients, was created in that spirit. This version, which includes shrimp, would be home in the menu of any contemporary American bread recipe.

Ingredients:

• 1 / 2 cup extra virgin olive oil, divided
• 1 / 2 cup Italian parsley (flat sheets), lightly packed
• 1 / 2 cup shaved pecorino cheese (use vegetable peeler)
• 1 / 2 cup teaspoon minced garlic
• 1 / 4 cup fresh mint leaves, lightly packed
• 1 / 4 cup toasted pine nuts *
• 1 pound large shrimp, peeled and grilled
• 2-3 slices of bread a day campaign-style
• 4 or 5 tablespoons of good red wine vinegar
• A medium Walla Walla sweet onion, julienned
• Coarse salt and ground pepper and sea

* To toast nuts, heat a dry skillet over medium heat until beginning to brown. Stir occasionally. Be careful not to roast them.

Directions:

1. Preheat oven to 325 degrees F.
2. Shred the bread irregular bite-size pieces, until you get 2 cups and place in a bowl.
3. Heat 1 / 4 cup of olive oil and garlic in a skillet over medium heat until the garlic is a lively, but not brown, about 3 minutes. Pour garlic and olive oil on bread, hand-launched a cookie sheet and toast, and 10-15 minutes, or until crispy on the edges and soft in the middle.
4. Place the toasted bread in a large bowl and mix with onion, vinegar, oil remains oil 1 / 4 cup olive oil, parsley, mint, salt and pepper. 
• NOTE: This dish improves after being at room temperature. Do not allow more than two hours.
5. Just before serving, grilled shrimp with a brush with olive oil, season to taste with salt and pepper and place on hot grill for 2 minutes each side or until shrimp curl.
6. Arrange salad mixture to a large plate of family type and garnish with pine nuts, grilled shrimp and shaved pecorino.

Yield: 4 servings.

How to Make American Crockpot Shrimp and Grits Recipe

How to Make American Crockpot Shrimp and Grits Recipe. Served as a main dish. Non-vegetarian food. Speciality: Occasion - Dinner Party. Low in calories and low in carbohydrates.

Preparation time: 20 minutes
Cooking time: 1 / 2 day
Yield: 4-6 Servings

Equipment: Crock-Pot

Ingredients:

• 6 cups chicken broth
• 1 green pepper, chopped
• 6 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 (10 ounce) cans diced tomatoes and green chilies, drained
• 1 1 / 2 cups quick-cooking oats, uncooked
• 1 / 2 cup red pepper, diced
• 1 1 / 2 pound small shrimp, peeled and deveined, remove the vein
• 1 1 / 2 cups shredded sharp Cheddar cheese (3 ounces)
• 1 1 / 2 cups grated Monterey Jack cheese (3 ounces)
• 1 / 4 teaspoon cayenne pepper (optional)
• 3 / 4 c. teaspoon salt

Directions:

1. Combine chicken broth, salt and flour into crockpot. 
2. Cover and cook on low 6-8 hours. 
3. Two hours before serving, saute the peppers, onions, garlic and shrimp in 2 tablespoons of butter until tender. 
4. Add this mixture to the crockpot with cheese, tomato, red pepper and cayenne, if using. 
5. Continue to cook up for another 2 hours.

How to Make Honeyed Californian White Sea bass Greek Style Recipe

I came across a version of this recipe of sea bass in one of my Greek cookbooks, with shrimp instead of bass. I tried with the California white sea bass and it turned out great! The glaze is sweet, spicy and slightly medicinal plants of ouzo. Do not be afraid to use Asian fish sauce - a bit like the fish sauce used the ancient Romans, which was the forerunner of Worcestershire sauce. If you do not have white bass, use of prawns or fish with firm flesh of others such as halibut, sturgeon, shark, marlin, tilefish or - if you can find it - Chilean sea bass from New Zealand or Pacific swordfish.

Cooking time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes

Ingredients:

• 1 / 4 cup olive oil
• 1 cup flour, for dusting
• 1 T. fresh oregano, chopped
• 1 T. garlic powder
• 1-2 lb fillets
• 2 Tbsp. ouzo or other anise flavorings
• 2 Tbsp. honey
• 2 Tbsp. olive oil
• 4 Tbsp. Asian fish sauce, or 2 Tbsp. Worcestershire sauce
• Freshly ground black pepper
• Kosher salt

Directions:

1. Cut the fish steak into large cubes about 1 1 / 2 inches in diameter. Sprinkle kosher salt on them.
2. Mix 2 tablespoons of olive oil, honey and fish sauce by whisking together vigorously for a minute or two.
3. Mix garlic powder with flour.
4. Heat a large skillet over high heat for a minute or two. More than most - but not all - 1 / 4 cup of oil. Start a little more than half. Reduce heat to medium-high and let it heat for 2 minutes.
5. Sprinkle with flour, dried fish, shake off excess and brown in oil. Wait at least 2 of the 4 sides of the fish cubes enter a golden brown. You can just kiss the other edges of the heat by keeping the pages with brown algae and press the untreated sides of the hot oil for a few seconds.
6. You may have to cook fish in batches if the pot is too small. Set aside the fish finish as does the rest. Add more olive oil if you have booked in need.
7. Remove all the fish in paper and let drain.
8. Pour ouzo and scrape the browned bits with wooden spoon. Add honey, fish sauce, olive oil and mix well. Whether it cook until the entire surface of the pot is a lot of bubbles. Extinguish the fire.
9. Add the fish sauce in the pan and coat.
10. Serve over rice, garnished with oregano and black pepper. To drink, choose a white white string to cut through the sweetness of the glaze. Good choice would be a Greek Assyrtiko, Pinot Grigio, Chenin Blanc or a Sauvignon Blanc.

How to Make Thai Gourmet-style Fish Cakes

These delicious fish cakes are a cross between traditional Thai fish cakes and breaded variety, we've all come to know and love. Since I like both, I created a recipe of fish cake that comes close to what you might find on one of our restaurants in North American. These fish cakes are crustted  with a crispy coating outside,  while the inside is moist and so delicious that you can imagine! Great to make as a special meal at night of the week.

Ingredients:

• 1 / 2 tabsp. soup. chile powder
• 1 / 2 teasp. shrimp paste
• 1 / 2 teasp. brown sugar
• 1 / 3 teasp. ground cumin
• 1 / 4 teasp. ground coriander
• 1 + 1 / 2 to 2 cups of bread crumbs (I prefer panko bread crumbs)
• 1 inch piece of galangal or ginger grated firms
• 1 pound (0.454 kg) of white fish fillets
• 1 red chili, sliced or 1 / 2 teasp. crushed dried chile
• 2 tabsp. fish sauce
• 3 teasp. good quality coconut milk (not "lite")
• 3 cloves garlic
• 3 green onions, sliced
• About 1 cup of oil for high temperature frying
• 6 Kaffir lime leaves, cut into thin strips with scissors
• For Sweet Basil & Chili Mayo
• 3 teasp. Thai sweet chili sauce (available in supermarket), 
• 3 teasp. handful of mayonnaise, fresh basil

Directions:

1. Rinse and dry fish (if using frozen fish, more humid so be sure to dry and you can). Cut into pieces and place in a food processor or large chopped foods.
2. In bowl combine coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander and sugar cane. Stir with a fork to combine, pour over the fish processor.
3. Add remaining ingredients (lime leaf strips, green onions, galangal, ginger, garlic and pepper). Pulse to create a thick paste.
4. Pat the dough into cakes (2-3 cm in diameter and about 1 cm thick) and put a clean plate. Tips: If the dough is too moist, it can easily take shape cake, add a little 'flour and stir bread crumbs. As you continue to make cakes, helps to wash your hands occasionally to prevent the pasta sticking.
5. Mounting plate of cake in the refrigerator for 10 minutes at the company. Meanwhile, pour the crumbs into a bowl type. Break egg into another small bowl and beat with a fork brifly. You can also prepare the mayonnaise and the pan.
6. Remove cake from refrigerator. Dip the cakes first in egg, then roll in breadcrumbs. Set on a plate beside the stove.
7. Pour oil into a small frying pan or wok (at least an inch deep.) Heat oil over medium-high heat until breadcrumb sizzles and cooks at once fell. Carefully place cakes in hot oil, frying reducing heat just above average. Fry until golden, turning in the oil with tongs. Drain on paper towels.
8. In a small bowl, mix equal parts of sweet chili sauce and mayonnaise (or adjust to taste). Thinly slice up a few basil leaves and mix them in Serve the fish with mayonnaise cake immediately and ENJOY!

How to Make American Beef Mushroom Cream Sauce Recipe

You want a good taste of beef in a mushroom cream sauce recipe? In this beef creamy mushroom sauce, when served as a side dish will always bring joy to your table. Beef is the main ingredient of this beef in cream sauce with mushrooms. Your near and dear, including your friends to vouch for this beef tempting creamy mushroom sauce recipe. Try it.

Ingredients:

• 1 / 2 clove garlic, minced
• 1 / 3 cup + 2 teaspoon sour cream
• 1 cup cooked noodles or long-grain rice (hot)
• 1 cup thinly sliced mushrooms
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh parsley
• 1 tablespoon margarine
• 10 oz beef tenderloin, cut into slices 1 inch thick
• 2 tablespoons minced onion
• 2 teaspoons tomato paste
• 3 / 4 cup canned beef broth
• Dash freshly ground pepper

Directions:

1. The grill rack steak sliced ​​bread 2 to 4 inches from heat source, turning once, until rare.
2. While the beef is cooked on the grill, a skillet heat the margarine in 9 inch onion until bubbly and hot, add garlic and saute until onion is translucent, about 2 minutes.
3. Add mushrooms and cook, stirring occasionally, for 3 minutes.
4. Sprinkle flour over vegetables and stir quickly to combine, then add broth slowly.
5. Add the tomato paste and cook, stirring constantly, until mixture thickens slightly.
6. Remove pan from heat and stir in sour cream, pepper and parsley, add the meat and cook until just heated through.
7. Serve over hot noodles or rice.

How To Make Belgian Endive And Apple Salad Recipe

Ingredients:

• 2 tablespoons minced shallots
• 2 tablespoons white wine vinegar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon walnut oil or olive oil
• 4 cups julienne-cut Golden Delicious apple (about 2 large)
• 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
• 2 tablespoons chopped fresh parsley

Directions:

1. Combine 5 ingredients; add oils, stirring well with a whisk. 
2. Add apple, tossing well; cover and chill.
3. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.
4. Serve immediately.

How To Make Belgian Praline Glazed Cod Fish Recipe

Ingredients:

• 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets
• 2 ounces almonds, peeled and grated
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. Mix almonds, sugar, lemon juice and butter.
2. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
3. Turn the fish fillets around and divide the nut-sugar mixture on top of them.
4. Grill 3 minutes more. 

4 Serves

How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients:

• 1 lb. fresh or frozen fish fillets
• 1 lb. fresh or frozen lobster tails
• 20 mussels
• 2 leeks, sliced
• 2 stalks celery, sliced
• 2 tbsp. butter or margarine
• 1-1/2 tsp. dried marjoram, crushed
• 1-1/3 tbsp. instant chicken bouillon granules
• 1 tbsp. snipped parsley

Directions:

1. Thaw fish, if frozen. 
2. Cut into 1-inch pieces. 
3. Partially thaw lobster; remove from shells. 
4. Split tails in half lengthwise; cut into 1-inch pieces.
5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
6. Let stand 15 minutes; rinse. 
7. Repeat soaking and rinsing twice.
8. Cook leeks and celery in butter till tender. 
9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
11. Cover; simmer 5 minutes or till mussels open. 
12. Remove with slotted spoon. 
13. Remove mussels from shells; set aside.
14. Return water to boiling. Add fish and lobster. 
15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
16. Remove with slotted spoon. 
17. Strain cooking liquid and return to Dutch oven. 
18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
19. Heat through. Sprinkle with parsley.

Makes 6 servings