Chicken Recipes: Chicken Beer Can

1 (3 1/2 to 4 pounds) whole chicken*
1 (12-ounce) can beer (cut off top with a can opener)
1 cup butter or olive oil
2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse salt and freshly ground black pepper to taste

* Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist and very tasty).

The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can.

In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside.
NOTE: You can substitute any favorite chicken rub.

Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).

Slide the top of the beer can deep inside the chicken cavity (the head end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.

When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
NOTE: When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.

One chicken makes approximately 4 servings.

Christmas Cookie - Almond Bars

INGREDIENTS
4 eggs
2 cups sugar
1 cup butter (no substitutes), melted
2 cups all-purpose flour
2 1/2 teaspoons almond extract
confectioners' sugar
DIRECTIONS
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar

APPLE TOFFEE Dessert

Ingredients
3 medium size cooking apple
1 egg
2/3 cup cold water
1 cup plain flour
peanut oil for deep frying
glaze
1 1/2 cup sugar
1/2 cup cold water
2 tsp black sesame seeds

DIRECTIONS
Quarter the apples, Peel and core the pieces, than cut each quarter into 2 thick slices, 3 if the apple are large. Set aside. Step II: Beat the egg in a medium size bowl, add the water and beat again until combined, than tip in all flour at once and beat vigorously with rotary beater until batter is smooth. Do not over beat.

Let batter stand while preparing glaze.As sugar cook stsart to heat oil for deep frying. Try to have oil for frying and sugar glaze ready at the same time. if oil is not put over too high a heat this should not be difficult.

When the haze begins to rise from the surface of the oil drop pieces of apple into the batter, turn to code them completely, then take one piece at time with fork and drop it into the oil. Do not cook too many at one time.

Deep fry until the batter is golden. Then lift out with a slotted spoon and put straight into the sauce pan containing the glaze.

Turn piece of apple in the glaze to coat the entire surface, then lift out and drop into a bowl containing cold water and ice cubes. The glaze will harden and become brittle almost at once. Lift them out quickly and put on a lightly oiled serving plate.

GLAZE: Put sugar and water into a small saucepan and place over medium high heat. Do not stir at all. Let sugar mixture bubble until it starts to turn faintly golden around the edge of the pan. Stir in sesame seeds and turn heat as low as it will go

Cake for Christmas

Ingredients
7 eggs
500g castor sugar
250g semolina
375g raw cashews - chopped
2 tbsp rose water
2 tbsp honey
1/2 tsp lemon rind grated
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp almond essence

DIRECTIONS
Grease and line a 20cm (8 inch) square tin with 2 thicknesses of greaseproof Paper. Brush inner paper with melted butter.

Beat the egg yolks and caster sugar until light and creamy. Stir in a semolina, cashews, rose water, honey, lemon rind, spices and almond essence. Beat egg whites until they hold firm peaks and fold into the mixture, turn into prepare tin and bake in moderately slow oven until cake is evenly golden brows on top and feels firm to the touch. if cake starts to brown too quickly, cover top with paper or foil.

When cooked the centre of the cake should still be somewhat moist so the skewer test is not recommended.

Remove from the oven and leave in the tin to get quite cold before cutting. Do not attempt to turn out this cake. Cut into small squares and lift each one separately on to serving plate

FRUIT CRUMBLER Dessert

Ingredients
For the fruit
2 apricots - stoned and sliced
1 pear - cored and thickly sliced
1 punnet of black berries
½ apple - grated
5 tbsp sugar
balsamic vinegar

For the topping:
170 gm butter - chilled
225 gm self raising flour
70 gm sugar
pinch of salt
130 ml butter milk
sugar

DIRECTIONS
Preheat the oven to 190 C. Put the fruit into a pan with sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries. Pour into an oven proof dish.

Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and salt stir well, then add the butter-milk to form a loose scone-type mixture.

Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 mins until golden brown.

Serve with vanilla ice cream

Christmas Cookie - Almond Bars

INGREDIENTS
4 eggs
2 cups sugar
1 cup butter (no substitutes), melted
2 cups all-purpose flour
2 1/2 teaspoons almond extract
confectioners' sugar
DIRECTIONS
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar

Chivra Mutter recipe

Ingredients
3 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
2 chopped Onions
2 tsp ground Ginger and green chillies
½ tsp Turmeric powder
1 tsp Chivra mutter masala
1 spring coriander leaves
1 spring Curry leaves
1 cup grated Coconut
1 cup Green peas
Salt to taste
1cup soaked chivra (Flaked rice)

DIRECTIONS
Heat some oil in a pan. Add cumin seeds followed by mustard seeds and chopped onion. Once the onion turns golden brown add the ground ginger and green chillies mixture. Next add green peas, turmeric powder, chivra mutter masala, coriander leaves, curry leaves, and salt. Stir and add soaked chivra (Flaked rice). Mix well and garnish with lots of grated coconut.

Prawns Ixtapa recipe

Ingredients
500 Gms Prawns – de-shelled and de-veined
6-7 Garlic cloves
3 tbsp Polenta (maize flour)
2 Green chillies
3 Green bell peppers
1 Cup chopped Coriander leaves
½ Cup white wine
1 onion - chopped
DIRECTIONS
In a blender mix together garlic, green chillies, green bell peppers and parsley to a thick green paste. In a separate pan heat oil, add chopped onion, garlic, green chilly and the green paste followed by prawns. Cook for 5 min. Finally add the polenta, stirring until thick. Add white wine followed by some salt and simmer for five min. Serve hot

Mathri recipe

Ingredients
3cups Mustard Oil
½cup whole Coriander Seeds
½cup whole Cumin Seeds
1cup Dates
3tbsp Turmeric Powder
½cup Red Chilly Powder
½cup Aniseeds
½cup Dry Mango Powder
½kg Jaggery
½cup Walnut Powder
2tsp Cardamom Powder
1cup Chana Dal Paste
DIRECTIONS
Heat some oil in a pan. Add whole coriander seeds, whole cumin seeds and dates. Next add turmeric powder, red chilly powder, aniseeds and water. Leave to cook. Once the dates get softened add amchur followed by jaggery and walnut powder. Stir for a while and add curd followed by salt. Now add coriander paste, chana dal paste and cardamom powder. Leave to cook till the mixture thickens

Naan Khalia recipe

Ingredients
1kg mutton
500 gm onions
¼ litre Oil
2tbsp Ginger-Garlic Paste
¼ tsp Turmeric Powder
Salt to taste
¼ tsp Red Chilly Powder
¼ tsp Cumin Seed Powder
Salt to taste
½ cup Khaskhas and dry Coconut Paste
½ cup onion paste (fry the onions and make a paste)
1 cup curd
1/2 cup bhilawe ki chiraunji paste (roaste the bhilawe ki chiraunji seeds and make a paste)/ Melon Seeds Paste
¼ tsp Garam Masala
¼ sprig Coriander Leaves
DIRECTIONS
Mix together chopped onions and mutton in a bowl and keep aside. Heat some oil in pan. Add ginger-garlic paste, turmeric powder and salt. Stir and add red chilly powder and cumin seed powder. Leave to cook for 45 minutes. Once cooked add curd followed by the khaskhas-coconut paste & onion paste and bhilawe ki chiraunji paste. Stir well, add garam masala powder and coriander leaves and leave to cook for 40-45mins on a slow flame

Haleem recipe

Ingredients
2kg Mutton
4 tbsp Oil
2-3 Cardamom
2-3 Bay Leaves
¼ tsp Cumin Seed Powder
2tsp Ginger and Garlic Paste
2 tsp Red Chilly Powder
¼ tsp Turmeric Powder
2-3 chopped Onions
2cups Water
2 Cinnamon Sticks
1 sprig Coriander Leaves
¼ tsp Coriander Powder
1 cup Channa Dal paste
1 cup crushed Wheat Paste
½ tsp Garam Masala
½ chopped Ginger
2 tsp pure ghee
½ Lemon
1sprig Coriander Leaves
DIRECTIONS
Heat some oil in a pan. Add cardamom, bay leaves, cumin seed powder, ginger paste and garlic paste. Stir for a while and then add red chilly powder, turmeric powder and chopped onions. Next add mutton followed by some water and leave to cook for 2-3hrs.

Once the mutton gets cooked, add boiled chana daal paste and crushed wheat paste. Stir for a while and leave to cook for half an hour on slow flame. Next add garam masala powder cover and leave to cook on slow flame for an hour. Occasionally stir the mixture.

Once the mutton disintegrates and turns like a paste add fresh coriander, chopped ginger and pure ghee. Finally garnish with lemon juice, fried onions and chopped coriander leaves.

Chicken Recipe

Recipe GRILLED CHICKEN BREASTS

STUFFED GRILLED CHICKEN BREASTS

INGREDIENTS

• 6 split chicken breasts
• 1/2 lb Italian sausage meat
• 3 cloves fresh garlic, minced
• 4 strips hickory or maple flavored bacon, chopped
• 1/4 lb fresh mushrooms, finely chopped
• 2 tablespoons butter
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs
• 1/8 teaspoon each onion and garlic powder
• 1 cup sherry
• 6 bacon strips
• salt and pepper, to taste
• wooden toothpicks or butcher's string

INSTRUCTIONS

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley.
Season with salt, pepper, onion powder, garlic powder and paprika.
Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
This amazing grill chicken recipe is ready to serve....enjoy the feasts !

GRILLED CHICKEN Recipe

PAN GRILLED CHICKEN BREASTS

INGREDIENTS

• chicken
• 1 tablespoon low fat butter
• salt,
• pepper and
• garlic powder
• parsley flakes
• powdered chicken soup-gravy mix
• 1 box frozen peas pods
• 1 can mushroom stems

INSTRUCTIONS
Heat 1 tablespoon low fat butter in Teflon skillet. Prepare chicken with salt, pepper and garlic powder. Grill on both sides until well browned. Sprinkle with parsley flakes and powdered
chicken soup-gravy mix. Remove chicken - add 1 box frozen peas pods and 1 can mushroom stems and pieces with some of the liquid.
Add chicken and steam for about 7 minutes with lid on skillet.
Chicken is also good without pea pods and mushrooms - just add 2 tablespoons water to drippings and steam. This great chicken grill recipe is ready to serve....hmmm...amazing ! Enjoy the feasts !

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Chicken Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed

2 Celery Sticks, Chopped

1 Onion, Chopped

2 Tablespoons Chicken Bouillon Granules

1 Can Cream Of Chicken Soup

10-12 Flour Tortillas

10 Cups Water



Information:

Serving Size 6

296 Calories Per Serving

10 Grams Of Fat



Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick

Bengali Recipe

Recipe-Spicy Prawn Rice (Chingri Pulao)

Ingredients:


300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste


DIRECTION:

1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.

2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.

3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.


Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)

Recipe-Chola Dal

Ingredients:
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste

DIRECTION:

* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice

Chingri (prawns) Malai Curry recipe

Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly

DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot