Best oven baked chicken recipe : Crock pot mexican chicken recipes : Oven fried chicken thighs recipe.
This was another round of cooking with friends. Freshly baked French loaves which were used as bread bowls filled with chicken mushroom stew for dinner~ Er got this recipe from the net. Recipe found from the www Ingredients: · 350g high protein flour · 1 tbsp instant dry yeast · 1 tsp sugar · ? tsp salt · 250ml water · 25g butter or corn oil · 5 tsp milk powder Glaze (combine): · 1 egg white, lightly beaten · 1 tbsp water Method Sift flour and milk powder into a mixing bowl. Add yeast and sugar and blend for a minute on low speed. Stir in water and salt and continue to mix for one minute on low speed, using a dough hook. Blend in butter or corn oil and mix on medium speed for seven to eight minutes. Knead until dough turns smooth and elastic. Remove dough to a lightly oiled basin and prove covered for half an hour to one hour or until the dough is risen. Punch down the dough and knead by hand for one minute. Scale the dough into three equal portions of 160g each. Rest the balls of dough for five minutes. Flatten or roll each piece of dough into a 22cm x 20cm rectangle. Then roll up firmly into a long sausage shape (about 24cm long). Taper the ends and place the roll, seam-side down, diagonally on a greased and floured tray. Cover with plastic wrap and leave aside in a warm place to prove for one to one and a half hours or until dough is risen. Preheat oven at 220°C. Slash loaves diagonally with a sharp blade at regular intervals, then brush loaf with glaze. Bake in preheated oven for 15 minutes. Lower the temperature to 190°C. Remove loaf and brush with glaze again and continue to bake for 15 to 20 minutes or until crisp and brown. Tips: For best result the instruction recommended by the yeast manufacturer must be strictly followed.indian curry chicken with israeli couscous
Ptitim (Hebrew: ?????? ???????, Ptitim Afuyim, "baked flakes", commonly ptitim) is wheat-based baked pasta, originally produced in the shape of elongated rice grains and today mostly in the shape of round pearls. Nicknamed "Ben Gurion's Rice" in Israel, it is known as Israeli couscous or Jerusalem couscous in the United States and elsewhere and is one of the foods considered to be a unique Israeli culinary contribution. Ptitim was invented during the austerity period in Israel, when rice was scarce and in order to provide the needs of the Mizrahi immigrants, whose diets were largely made up of rice and couscous. Israel's first prime minister, David Ben-Gurion, asked Eugen Propper, one of the founders of the Osem food company, to quickly devise a wheat-based substitute to rice. Consequently, it was nicknamed "Ben-Gurion's Rice" by the people. The company agreed to the challenge and developed ptitim, which is made of hard wheat flour and roasted in an oven. The product was instantly a success and not too long after ptitim made in the shape of small, dense balls (which the company termed "couscous") was added to the original rice-shaped ptitim. American chef Charlie Trotter gave a recipe for ptitim with spinach, artichoke, and Kalamata olives. Ptitim is also similar to the Kabyle Abazine.
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