Kitchenacer
Creativity in making food
Saturday, 12 November 2016
Tuesday, 19 August 2014
Hiiii Guyzzz!!!
I m sorry i couldn't post for many months but now the time has come.This time guyzz i m not publishing or posting any kinda recipe....
But i just need your help in choosing a photograph for the blog!!!
Please comment and tell me which one is nice and don't forget to rate it out of 10!!!
Sunday, 20 April 2014
Special Recipe for this month
CAKE BALLS
"This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores."
Makes 15 servings
Ingredients
3/8 chocolate cake mix
3/8 container prepared chocolate frosting
3 ounce bar chocolate
Directions :-
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Saturday, 15 March 2014
CHICKEN NUGGETS
CHICKEN NUGGETS RECIPE
Chicken nuggets make a great snack or even a great addition to a dinner or lunch. This recipe is very kid friendly… your kids are sure to be pleased with these chicken nuggets. The chicken is first rolled in flour, dipped in egg and then rolled in a bread crumb mixture. For the seasonings, you can tweak it to your taste. If you want a little heat, add some cayenne pepper or chili seasoning into the flour mixture. With this recipe I will give you two options of cooking the chicken nuggets – deep frying or baking in the oven. I deep fried them just because it’s faster but for those of you that don’t have a deep fryer, the oven works just as good if not better. Serve with ketchup or your favorite dipping sauce. Enjoy!!!
Ingredients:
1lb boneless skinless chicken breasts (cut into 1” chunks)
¼ cup all purpose flour
¼ teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon pepper
¼ cup milk
1 egg
½ cup dry Italian breadcrumbs
1 tablespoons grated parmesan cheese
1 tablespoon butter (melted, if baking in the oven)
Oil (if deep frying)
Cooking Instructions:
Step 1: On a plate combine flour, salt, pepper and garlic powder. In a small bowl beat egg and milk. On another plate combine bread crumbs and cheese.
Step 2: Coat chicken strips first in the flour mixture, then dip in the egg mixture and then roll in the breadcrumb mixture. Repeat until all strips are coated.
Step 3: If deep frying – Heat deep fryer to 360 degrees and deep fry chicken nuggets in batches for 6 minutes or until golden brown. Drain on paper towels.
Step 4: If baking in the oven – Heat oven to 400 degrees. Place chicken strips on a baking sheet and drizzle with melted butter. Bake in the oven for 12-15 minutes or until strips are no longer pink inside.
(Makes 4 servings)
ENJOY!!!
Step 3: If deep frying – Heat deep fryer to 360 degrees and deep fry chicken nuggets in batches for 6 minutes or until golden brown. Drain on paper towels.
CHICKEN MANCHURIAN
CHICKEN MANCHURIAN RECIPE
Today I tried something a little different, an Indo-
Chinese recipe – Chicken Manchurian. This dish is
pretty popular but if you haven’t heard of it,
Chicken Manchurian brings the best of both worlds
from Indian and Chinese cuisine. I had never made
this dish before and couldn't find a recipe I found
very appealing. Although, there are almost
countless ways to make this, I decided to experiment
a bit by trying two different types of sauce. The first
sauce I found to have very strong flavor. The second
sauce I found very mild. I preferred the mild sauce
and so did the others that tried it but if you like a
spicier sauce,just add a little more garlic, ginger and
a couple diced green chilies. The chicken is coated
with a batter and then deep fried giving it a very
soft texture. The batter is a basic combination of
flour, corn starch, egg, and salt and pepper. If you
feel the batter is a little thick feel free to add a tiny
bit of water to thin it out. Chicken Manchurian Is
best served with white rice. Enjoy!!!
Ingredients:
1lb boneless skinless chicken breasts (cut into 1” pieces)
1 ½ tablespoons flour
1 ½ tablespoons corn starch
1 egg
salt and pepper (to taste)
1 large onion (sliced)
Sauce-
½ cup chicken broth
¼ cup ketchup
¼ cup tomato puree
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro (chopped, for garnish)
oil (for frying)
Cooking Instructions:
Step 1: In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.
Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.
Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.
Tuesday, 11 March 2014
MEATBALLS WITH GRAVY
MEATBALLS WITH GRAVY RECIPE
Preparing meatballs with gravy for dinner is a nice change up from the Italian-style meatballs. These meatballs use a homemade beef gravy instead of pasta sauce. The meatballs get a lot of their flavor from garlic and seasoned breadcrumbs. The gravy is just a simple combination of butter, flour, and beef bouillon and beef broth. There are a couple of different ways in which the meatballs can be prepared—you can either cook them on the stove-top or bake them in the oven. I prefer a combination of both. I like to brown the meatballs in the pan and use the brown bits to help flavor the gravy. These meatballs go great served on top of pasta or mashed potatoes. Enjoy!!!
Yield - 6 Servings
Ingredients :-
- 2 lbs ground beef
- ½ cup seasoned breadcrumbs
- 2 eggs
- ½ cup beef broth
- 2 tablespoons fresh minced garlic
- 2 tablespoons dried onion flakes (or minced fresh onion)
- 1 tsp salt
- 1 tsp ground black pepper
Gravy-
- ¼ cup butter
- ¼ cup flour
- 2 cups beef broth
- 1 teaspoon beef bouillon
- Pepper (for taste)
Directions :-
STEP 1 - In a large bowl combine ground beef, eggs, ½ cup beef broth, garlic, dried onion flakes, salt and pepper. Mix well using your hands.
STEP 2 - Roll the mixture into small to medium-sized meatballs. Heat oil in a large deep skillet over medium-high heat. Add the meatballs and fry until browned and cooked through (the internal temperature has reached 160 degrees F).
STEP 3 - You may have to cook the meatballs in batches. You can also lay the meatballs on a greased baking sheet. Bake them in the oven at 350 degrees F. for about 30-35 minutes or until the internal temperature has reached 160 Degrees F.
STEP 4 - Remove from the meatballs from the pan and set aside. Drain the pan of any excess grease.
STEP 5 - Melt the butter over medium-heat in the same skillet the meatballs were cooked in. Try to scrape up any brown bits from the bottom of the pan. Whisk in flour and cook for 2 minutes.
STEP 6 - Add the beef broth, a little at a time while whisking. Whisk in the beef bouillon and season with ground black pepper. Cook while whisking until the mixture becomes thick. Return the meatballs to the pan and cook in the gravy until heated through.
STEP 7 - Serve over mashed potatoes or pasta and
ENJOY!!!
Wednesday, 5 March 2014
COCONUT SHRIMP
COCONUT SHRIMP RECIPE
Coconut shrimp has been on my must try list for
awhile now. I had wanted to make it for along time
but I couldn't find Panko breadcrumbs anywhere! I
live in a pretty small area and certain items can be
extremely hard to find. I checked the local grocery
stores and even the Asian sections at others,
eventually I just ended up ordering them off the
internet. I must say – it was well worth the wait. The
shrimp turned out delicious with great coconut
flavor. The shrimp in this recipe are butter flied so
this may take a little time; it might be a good idea to
get an extra hand if necessary. The shrimp are then
rolled in flour, dipping in a batter and rolled in a
breadcrumb/flaked coconut mixture. The dipping
sauce, which is basically a mixture of crush
pineapple, pina colada drink mix, and sour cream
has outstanding flavor. As you can probably tell this
recipe does take a little time but its well worth it.
Enjoy!!!
Ingredients:
Canola oil (for deep frying)
½ lb large uncooked shrimp (peeled and deveined)
1 ½ cups all purpose flour (divided)
2 tablespoons sugar
¼ teaspoon salt
1 cup milk
1 cup Panko Japanese style breadcrumbs
½ cup flaked coconut
Dipping Sauce-
½ cup sour cream
¼ cup pina colada non-alcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons sugar
Cooking Instructions:
Step 1: In a bowl combine all the ingredients for the
dipping sauce, mix well. Cover and refrigerate until
needed.
Step 2: In a medium bowl mix ¾ cup of flour, and
add
milk and mix well. Let batter sit for a few minutes. In
another bowl or pie plate mix another ¾ cup of flour,
sugar and salt. In a third bowl mix Panko
breadcrumbs and flaked coconut.
Step 3: Butterfly each shrimp. Use a sharp knife and
cut through the back of the shrimp (where the vein
was) so you can spread it opened. Leave the tail
intact.
Step 4: One by one dip each shrimp in the flour
mixture, then the batter mixture and then the
breadcrumb/coconut mixture. Coat evenly.
Step 5: Deep fry the shrimp in batches at 350 degrees
for 2-3 minutes or until golden brown. Drain on
paper towels. Serve with dipping sauce.
ENJOY!!!
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