السلام عليكم ورحمة الله و بركاته
بصراحه عندي وصفات كثيييرررررررررره مرررررررررره
ابي احد يساعدني على ترجمتهم
راح ابدا بكم طبق من المطبخ الصيني :o
... :44:
Chicken with Bean Sprouts
1-pound chicken breasts, boned and skinned, julienne
1 1/2-tsp salt
1-egg white
1-tbsp cornstarch
2-cups oil for deep-frying
1/2-red pepper, julienne
1/2-green pepper, julienne
1/2-pound bean sprouts, heads and ends nipped off
1-tsp chili paste with garlic
1. Put chicken in bowl. Add 1 teaspoon of salt, egg white, and cornstarch. Mix well with hand, set aside.
2. Heat oil to 400 ؛ in wok. Drop in chicken and deep-fry, stirring well until it separates. Drain.
3. Reheat 2 tablespoons of oil to 375 ؛ in clean wok. Stir-fry peppers and bean sprouts about 1 minute.
4. Pour chicken into wok. Add 1/2 teaspoon salt and chili paste. Stir-fry at 425 ؛ quickly until all ingredients are thoroughly heated. Serve hot. Serves 4 to 6.
May be prepared in advance through step 1. Do not freeze.
Chicken Stir-Fry
THE RICE:
2 cups cold water
1 cup rice
THE TOPPING:
1 pound chicken breasts -- cut into strips
2 tablespoons vegetable oil
1 pound (1 bag) frozen vegetables -- your choice; thawed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 cup tomato soup or tomato purée
2 tablespoons soy sauce
1 tablespoon vinegar
Start the rice cooking in a rice cooker or pan. Fry the chicken in oil over high heat. Remove and reserve. Fry the veggies, ginger and garlic powder over medium heat until tender crisp. Add soup, soy sauce and vinegar, then heat until boiling. Put the chicken back into the mixture until reheated, then immediately serve over rice.
NOTES : Oriental-style, stir-fried chicken and vegetables served over rice
راح اكمل الباقي اذا لقيت تجاوب منكم :44:
يلزم عليك تسجيل الدخول أولًا لكتابة تعليق.
مشكووووره حياتي .. تعبتك معي :29:
الله يطول بعمرك غزلان الصحاري
Avocado Dressing (Creamy and Healthy)
Ingredients
1 cup 1% buttermilk
1/2 cup fat-free plain yogurt
1 ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/8 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice
Procedure
1. In a food processor, combine the first 9 ingredients; cover and process until smooth.
2. Serve over salad. Store in the refrigerator.
Yields 2 cups Nutritional information is for 2 tablespoons dressing.
الله يطول بعمرك غزلان الصحاري
Avocado Dressing (Creamy and Healthy)
Ingredients
1 cup 1% buttermilk
1/2 cup fat-free plain yogurt
1 ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/8 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice
Procedure
1. In a food processor, combine the first 9 ingredients; cover and process until smooth.
2. Serve over salad. Store in the refrigerator.
Yields 2 cups Nutritional information is for 2 tablespoons dressing.
Chili's Grilled Caribbean Chicken Salad
Boneless, skinless chicken breast - 4
Teriyaki marinade - 1/2 cup
Green leaf lettuce - 4 cups (chopped)
Iceberg lettuce - 4 cups (chopped)
Red cabbage - 1 cup (chopped)
Pineapple chunks - 1 can
Tortilla chips (break up)
Honey Lime Dressing:
Grey Poupon dijon mustard - 1/4 cup
Honey - 1/4 cup
Sugar - 1 1/2 tsp
Sesame oil - 1 tbsp
Apple cider vinegar - 1 1/2 tsp
Lime juice - 1 1/2 tsp
Blend all the ingredients with electric mixer, and chill.
Pico De Gallo:
Tomatoes - 2 (diced)
Spanish onion - 1/2 cup (diced)
Jalapeno pepper - 2 tsp (chopped)
Cilantro - 2 tsp (minced)
A pinch of salt
Mix all ingredients in a bowl, cover and chil.
Marinate the chicken for 2 hours or more.
Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Then cut into strips.
Toss the lettuce, and cabbage in a large salad bowl. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips. Add in the grilled chicken. Toss and serve.
:44::44::44:
Boneless, skinless chicken breast - 4
Teriyaki marinade - 1/2 cup
Green leaf lettuce - 4 cups (chopped)
Iceberg lettuce - 4 cups (chopped)
Red cabbage - 1 cup (chopped)
Pineapple chunks - 1 can
Tortilla chips (break up)
Honey Lime Dressing:
Grey Poupon dijon mustard - 1/4 cup
Honey - 1/4 cup
Sugar - 1 1/2 tsp
Sesame oil - 1 tbsp
Apple cider vinegar - 1 1/2 tsp
Lime juice - 1 1/2 tsp
Blend all the ingredients with electric mixer, and chill.
Pico De Gallo:
Tomatoes - 2 (diced)
Spanish onion - 1/2 cup (diced)
Jalapeno pepper - 2 tsp (chopped)
Cilantro - 2 tsp (minced)
A pinch of salt
Mix all ingredients in a bowl, cover and chil.
Marinate the chicken for 2 hours or more.
Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Then cut into strips.
Toss the lettuce, and cabbage in a large salad bowl. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips. Add in the grilled chicken. Toss and serve.
:44::44::44:
Chili's Mighty Ice Cream Pie
Notes:
When serving it makes a nice presentation on the serving plate if you stream
Carmel and chocolate on plate and then place your slice of pie.
Its so easy and sooooo goood. I could not leave the pie alone and it did
not stay in my freezer for several days!
Ingredients:
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping
Preparation:
Freeze pie crust, Heath bits and chips. When Heath bits and chips are
frozen chop in food processor until fine. Put pieces back in freezer.
Soften ice cream just until its workable (so bits can be stirred into ice
cream with out melting ice cream. Place lightly thawed ice cream in a
chilled mixing bowl and add heath bits and chocolate chips that have been
processed. Stir and mix well. Place ice cream in frozen pie shell and
refreeze. When pie has been in freezer for several hours and frozen well
you are ready for the next step. Melt slightly 1/3 cup of the chocolate
fudge topping so that it may stream when poured from a measure cup or
spoon. The Carmel may stream with out heating, if not you should do the
same as the chocolate topping. Remove the pie from freezer and stream
chocolate and Carmel sauce on top of the pie and place back in freezer.
When completely frozen cover tightly and will keep in freezer for several
days.
:cook: :cook:
Notes:
When serving it makes a nice presentation on the serving plate if you stream
Carmel and chocolate on plate and then place your slice of pie.
Its so easy and sooooo goood. I could not leave the pie alone and it did
not stay in my freezer for several days!
Ingredients:
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping
Preparation:
Freeze pie crust, Heath bits and chips. When Heath bits and chips are
frozen chop in food processor until fine. Put pieces back in freezer.
Soften ice cream just until its workable (so bits can be stirred into ice
cream with out melting ice cream. Place lightly thawed ice cream in a
chilled mixing bowl and add heath bits and chocolate chips that have been
processed. Stir and mix well. Place ice cream in frozen pie shell and
refreeze. When pie has been in freezer for several hours and frozen well
you are ready for the next step. Melt slightly 1/3 cup of the chocolate
fudge topping so that it may stream when poured from a measure cup or
spoon. The Carmel may stream with out heating, if not you should do the
same as the chocolate topping. Remove the pie from freezer and stream
chocolate and Carmel sauce on top of the pie and place back in freezer.
When completely frozen cover tightly and will keep in freezer for several
days.
:cook: :cook:
CHILI'S TORTILLA CRUNCH CHICKEN FINGERS
1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 T. butter or margarine, melted
1 egg
2 T. water
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
Yields 6 servings
Chili's Chicken Crispers
1lb boneless skinless chicken breasts
1 egg
1/2 Cup citrus soda pop (you could use Sprite or 7-Up)
1/2 Cup rice flour
1/4 Cup corn starch
1/4 teaspoon baking soda
1 teaspoon salt
Preheat deep fryer to 375 degrees.
I like my chicken to still be slightly frozen, because it slices easier.
Slice the chicken breasts lengthwise into about 3 slices each.
Combine egg, soda pop, rice flour, corn starch, baking soda, and salt in medium sized bowl.
Beat with a fork until smooth.
Dip each chicken strip into the batter, then slide into hot oil.
Fry until golden brown.
Drain on paper towels and serve with your favorite dip.
1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 T. butter or margarine, melted
1 egg
2 T. water
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
Yields 6 servings
Chili's Chicken Crispers
1lb boneless skinless chicken breasts
1 egg
1/2 Cup citrus soda pop (you could use Sprite or 7-Up)
1/2 Cup rice flour
1/4 Cup corn starch
1/4 teaspoon baking soda
1 teaspoon salt
Preheat deep fryer to 375 degrees.
I like my chicken to still be slightly frozen, because it slices easier.
Slice the chicken breasts lengthwise into about 3 slices each.
Combine egg, soda pop, rice flour, corn starch, baking soda, and salt in medium sized bowl.
Beat with a fork until smooth.
Dip each chicken strip into the batter, then slide into hot oil.
Fry until golden brown.
Drain on paper towels and serve with your favorite dip.
الصفحة الأخيرة
رطل صدور دجاج مقطعه شرائح.
2/1 1 م.ص ملح
1 بياض بيضه
1 م.ك طحين
2 كوب زيت للقلي
2/1 فلفل احمر مقطع شرائح
2/1 فلفل اخضر مقطع شرائح
2/1 رطل من براعم الفول
1 م.ك صلصله فلفل بالثوم
الطريقه:-
1. ضع الدجاج في السلطانيّة .. أضف 1 ملعقة شاي من الملح, زلال البيض و الدّقيق . اختلط جيدا باليد.
2. سخن الزيت على النار ثم اسقط الدجاج واتركه حتى يتحمر.
3. في قدر اخر سخني ملعقتين من الزيت.. ثم اضيفي عليها الفلفل الاخضر والاحمر وبراعم الفول واتركيه لمدة دقيقه.
4. اضف الدجاج الي خليط الفلفل ثم اضف نص ملعقه شاي ملح و صلصه الفلفل بالثوم.
5. اتركيها على النار حتى تنضج .. وقدميها وهي ساخنه .. وبالعافيه :21:
اتمنى اني ترجمتها عدل :01:
غزلان الصحاري:55: