Recipe manic

Image Link Ingredients For the chicken: 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds For the noodles: 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Directions : For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very...

     Ingredients :    3/4 cup all-purpose flour     1/2 teaspoon cayenne pepper     1/2 teaspoon garlic powder     1/2 teaspoon salt     20 chicken wings     1/2 cup melted butter     1/2 cup hot pepper sauce  Directions : Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the c...

Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Makes about 3 dozen bites 1 pound small or medium red potatoes 2 1/2 teaspoons salt, divided 1 1/2 teaspoons minced fresh rosemary 1 tablespoon olive oil Freshly ground pepper 12 ounces to 1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1-3 teaspoons hot sauce Salt and pepper Directions : Preheat the oven to 400°F. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps. Drain the potatoes and put them in a large bowl. A...

Pesto barbecued lamb with warm potato salad Ingredients 750g easy carve lamb forequarter roast (shoulder) 2 tablespoons basil pesto 70g piece chargrilled red capsicum, halved (see note 1) 1/3 cup extra virgin olive oil 600g chat potatoes, halved 1/3 cup frozen peas 1/3 bunch watercress, cut into small sprigs 1/4 cup fresh mint leaves 60g Danish feta, crumbled 2 tablespoons white balsamic vinegar Directions : Preheat barbecue on high with hood closed. Remove string from lamb. Unroll. Place on a board, fat-side down. Slice horizontally through thickest part of the lamb, without cutting all the way through. Open lamb out to form 1 large piece. Spread pesto over cut-side of lamb. Arrange capsicum over pesto in a single layer. Roll up to enclose. Secure with kitchen string at 2cm intervals. Drizzle with 1 tablespoon oil. Season with salt and pepper. Place lamb in a large disposable foil baking tray. Arrange potatoes around lamb. Drizzle with 1 tablespoo...

Mouth Meatballs Ingredients  1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also) 1 large egg, slightly beaten 1/2 cup grated parmesan cheese 1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 ) 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste) 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt) 1 teaspoon fresh ground black pepper 1/3 cup milk (can use up to 1/2 cup milk) 1/2 teaspoon dried oregano (optional, or to taste) 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley) Directions: Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce, do not stir for at least...

Bourbon Chicken Ingredients : 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice  Source

Easy Garlic Chicken Ingredients 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired Directions: Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Source

Source Servings 6 Ingredients :  3 skinless, boneless chicken breast halves  6 uncooked lasagna noodles  1 cube chicken bouillon  1/4 cup hot water  1 (8 ounce) package cream cheese, softened  2 cups shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sau...

Source Ingredients 1 tablespoon olive oil 1 small white onion, diced 1 clove garlic, minced 1 (16-ounce) can crushed tomatoes 11/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley) Salt and freshly ground black pepper 1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles) 1 tablespoon olive oil 4 ounces mascarpone cheese 4 ounces ricotta cheese 1/2 cup grated Parmesan (about 4 ounces) 2 large eggs 1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish 2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems) 1/2 pound sliced provolone 1 cup shredded mozzarella (about 8 ounces) Directions Bring a large pot of salted water to a boil for the lasagne noodles. To make the sauce: Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasonin...

Ingredients Olive oil 1 lb lean ground beef 1/2 medium onion, diced, about 3/4 cup 1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup 2 cloves garlic, minced 1 28-ounce can tomato sauce 1/2 6 oz can (3 oz) tomato paste 1 14-ounce can crushed tomatoes 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano 1/4 cup chopped fresh parsley (preferably flat leaf), packed 1 Tbsp Italian Seasoning Pinch of garlic powder and/or garlic salt 1 Tbsp red or white wine vinegar 1 Tbsp to 1/4 cup sugar (to taste, optional) Salt 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken) 15 ounces Ricotta cheese 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced 1/4 lb (4 ounces) freshly grated parmesan cheese Cooking Utensils Large skillet (for browning beef, onions, green pepper) 8 to 12 Qt pot (for noodles) 3 to 4 Qt pot (simmer sauce) 13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasa...

Serves 8 Ingredients : 4 (8-ounce) bone-in chicken breast halves, with skin Coarse salt and pepper Juice of half a lemon 2 tablespoons canola oil 4 cups whole wheat rotini 2 cups broccoli florets 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 cup frozen edamame, thawed 1 cup matchstick carrots 1 cup baby spinach, chopped Method : Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. Season the chicken with salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat to a plate to cool, reserving the cooking juices. Cook the rotini according to the package instructions, adding the broccoli to the pot for the last 2 minutes. Drain, reserving ¼ cup of the water, plus 2 tablespoons if you're using a rotisserie chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserve...

Source  Absolutely Best Potato Soup Servings 8 Ingredients : 1 pound bacon, chopped  2 stalks celery, diced  1 onion, chopped  3 cloves garlic, minced  8 potatoes, peeled and cubed  4 cups chicken stock, or enough to cover potatoes  3 tablespoons butter  1/4 cup all-purpose flour  1 cup heavy cream  1 teaspoon dried tarragon  3 teaspoons chopped fresh cilantro  salt and pepper to taste Directions : In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes ar...

Servings : 8  Ingredients : 3/4 cup crushed corn flakes  3/4 cup grated Parmesan cheese  1 (1 ounce) envelope ranch salad dressing mix  8 (4 ounce) skinless, boneless chicken breast halves  1/2 cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Source

*Serves 12 Ingredients :  1 pound sweet Italian sausage  3/4 pound lean ground beef  1/2 cup minced onion  2 cloves garlic, crushed  1 (28 ounce) can crushed tomatoes  2 (6 ounce) cans tomato paste  2 (6.5 ounce) cans canned tomato sauce  1/2 cup water  2 tablespoons white sugar  1 1/2 teaspoons dried basil leaves  1/2 teaspoon fennel seeds  1 teaspoon Italian seasoning  1 tablespoon salt  1/4 teaspoon ground black pepper  4 tablespoons chopped fresh parsley  12 lasagna noodles  16 ounces ricotta cheese  1 egg  1/2 teaspoon salt  3/4 pound mozzarella cheese, sliced Method :  In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. ...

Ingredients :  1 pound boneless, skinless chicken, thinly sliced  1 (12 ounce) bag Birds Eye  1 cup prepared Alfredo pasta sauce  8 ounces fettuccine, cooked according to package directions Method : Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper. Source

Ingredients : 3.5 oz = 100 g full-fat cream cheese 1/4 teaspoon dried organic thyme 6 hard-boiled organic extra large eggs 12 slices organic bacon Directions Preheat the oven to 400 °F (200 °C). Prepare first the cream cheese filling: Combine the cream cheese and thyme in a small bowl and mix with a spoon until well mixed. Cover and set aside. Peel the eggs and cut them lengthwise with a sharp knife. Remove carefully the yolks and save them for another purpose (see the tip in the end of the post). Fill 6 egg white halves with the cream cheese filling. Cover with the remaining 6 egg white halves. Take 2 bacon slices per filled egg and wrap the eggs tightly in the bacon slices. Place the wrapped eggs on a shallow ceramic or glass baking dish and bake for 30 minutes. Remove from the oven and serve. Source

Ingredients 1  (9-ounce) package refrigerated fettuccine 1 tablespoon   olive oil 6 ounces   Italian turkey sausage 2 teaspoons   minced garlic 1  pint cherry tomatoes 1/4 teaspoon   freshly ground black pepper 3 cups   baby arugula leaves 2 ounces   pecorino Romano cheese, shaved Preparation 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid. 2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and ...

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 10-12 Ingredients :  1 lb boneless, skinless chicken breasts 19 ounces (about 2 ½ cups) enchilada sauce 2 cups shredded cheese 6-8 small flour tortillas 1 can refried beans Method : Cook and shred the chicken. Boil a large pot of water and cook the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about ⅓ cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce in each layer. Cover the top with the remaining enchilada sauce and 1 cup c...

Makes 10 Chicken wings Ingredients :      1/2 cup all-purpose flour     1/4 teaspoon paprika     1/4 teaspoon cayenne pepper     1/4 teaspoon salt     10 chicken wings     oil for deep frying     1/4 cup butter     1/4 cup hot sauce     1 dash ground black pepper     1 dash garlic powder Directions In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat...

Total Time:  4 hrs 3 mins Prep Time: 3 mins Cook Time: 4 hrs Servings : 4 people   Ingredients : 4 -5 boneless chicken breasts 1 (15 1/2 ounce) can black beans 1 (15 ounce) can corn 1 (15 ounce) jar salsa, any kind 1 (8 ounce) package Cream Cheese   Method : Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. Source