Fudge Brownies

 

FUDGE BROWNIES

INGREDIENTS:

120 grams unsweetened chocolate
1 cup butter
2 cups sugar
4 pcs eggs, lightly beaten
1 tsp Vanilla extract
½ cup all-purpose flour
½ tsp salt

PROCEDURE

1. Pre –heat oven to 325ºF. Line mini 3 inch pans with grease and paper.
2. Melt chocolate and butter in a saucepan over low heat. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs and mix until smooth, add dry ingredients.
4. Pour into prepared pan.
5. Bake around 40-50 minutes.
6. Top as desired.

Brownie toppings: - STORE BOUGHT:
1. Strawberry ice cream with Chocolate topping, bananas, whipped cream and cherry.
2. Vanilla ice cream with Caramel topping with whipped cream and nuts
3. Vanilla with Peaches, Raspberry Sauce and whipped cream

 by delicioso

Fried Chicken with Gravy (Ajinamoto Crispy Fry)

Cooking Directions for Breading Mix: (3 simple steps)
1. WASH - Wash chicken and drain

2. COAT- Coat chicken evenly with Crispy Fry: Hand toss in a bowl or put in a plastic container and shake.
3. FRY - Deep Fry until golden brown.

Cooking Directions for Gravy Mix:
1. Mix and Bring to Boil
- Mix gravy powder in 2 cups (500ml or ½ liter) of water thoroughly to avoid lumping.
- Heat and bring to boil stirring constantly.
2. Simmer
- Reduce heat and simmer for 1 minute stirring constantly until thickened.

Sweet and Sour Pork

 

Ingredients:
½ kilo pork tenderloin
1 Ajinomoto Crispy Fry Breading Mix 65g-pack

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/2 cup pineapple juice, from the canned pineapple
1/4 cup vinegar
1 tablespoon cornstarch
4 Tbsp water
2 tsp minced garlic

1 red pepper, big
1 green pepper, big
1 small canned pineapple, drained
Oil for sautéing and deep frying

Procedure:
1. Cut pork tenderloin into cubes. Season with salt, pepper and Chinese wine.
2. In a clean bowl, empty one 65g-pack Ajinomoto Crispy Fry Breading Mix. Add in the pork cubes and dredge with ACF.
3. Pat-off excess ACF from the pork cubes then fry until golden.
4. Sautee minced garlic in oil, add the red pepper, green pepper and pineapple.
5. Add the sugar, ketchup, dark soy sauce, pineapple juice, vinegar.
6. Adjust sauce with a little stock, if needed.
7. Once the mixture boils, add the cornstarch dissolved in water. Let it boil again and pour over the fried tenderloin cubes. 

CRISPY GARLIC POTATO WEDGES WITH BACON AIOLI

 

INGREDIENTS:

For the Potato Wedges
1 pack Ajinamoto Crispy Fry (ACF): GARLIC variant
1 kg. Large potatoes, washed and cut into wedges skin on
oil for frying

For the Bacon Aioli:
2 tbsp vinegar (sherry or white wine vinegar)
1 tbsp Dijon mustard
1 clove garlic, chopped
1 pc. egg yolk
¾ cup extra virgin olive oil
6 slices bacon
1 tbsp pickle relish
Few dashes Tabasco
Salt and black pepper

PROCEDURE:
1. Render the bacon in a medium frying pan. Once the bacon is a little crispy, take them out and leave the oil. Cool the bacon then chop into smaller pieces and set aside. Get the bacon oil and set aside as well.
2. Prepare the aioli: place the vinegar, mustard, garlic, and egg yolk in the bowl of a food processor and process to mix well. With the motor running slowly add the bacon oil and olive oil and process until smooth. Remove from the machine and fold in pepperoni, bacon, and pickles. Season with Tabasco, salt, and black pepper. Refrigerate until ready to use.
3. Put the ACF in a ziplock bag along with the potato wedges
4. Heat up the oil to 375F. Fry the potatoes in hot oil until golden brown.
5. Transfer to a rack or colander lined with paper towels.
6. Serve with the aioli.

ULTIMATE BURGER

Ingredients:

3 tbsp Dijon mustard
800g fatty ground beef
¼ cups finely chopped onion
1tsp minced garlic
3 tbsp chopped parsley
Cayenne pepper to taste
salt
pepper

burger bun
Cheddar cheese

Procedure:

1) Mix all ingredients in a large bowl, take a handful and make patties making sure not to pack in meat too tightly as this will result in a dry burger and set aside.

2) Cook in hot grill turning the patty once and wait until meat is cooked through or a meat thermometer inserted reads 160 degrees F.

3) Top burger patties with cheese just before it gets completely cooked.

4) Slightly grill burger bun and assemble your ultimate burger as you please.

Condiments:

onion jam
crispy shallots
mustard
mayonnaise
barbecue sauce
hot sauce
ketchup
sliced pickled jalapeno pepper
salad tomato
lettuce
Dill pickles

Crispy Chicken Rolls with Spinach Filling (Sigumchi Namul)

Crispy Chicken Rolls with Spinach Filling (Sigumchi Namul)

Spinach Filling:
Ingredients:
1 pound fresh spinach
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 clove crushed garlic
1 tablespoon sugar
1 tablespoon vinegar
black pepper

Procedure:
1. Steam the spinach until wilted. Strain and set aside to cool.
2. Squeeze out the remaining water from the spinach leaves and cut coarsely.
3. Mix the remaining ingredients with the spinach and set aside.

Chicken Rolls
Ingredients:
5 chicken breasts, filleted and pounded to 1/4-inch thickness
2 Ajinomoto Crispy Fry (ACF) Breading Mix 65g-pack
2 eggs
Oil for deep frying

Assembly:
1. Put 2 tablespoons of the spinach filling in the chicken breast. Roll and secure the edge with a toothpick.
2. In a clean plate, empty one 65g-pack Ajinomoto Crispy Fry Breading Mix. Add in the chicken rolls and dredge with ACF.
3. Pat-off excess ACF, dip in egg and dust again with ACF.
4. Deep Fry in 350 degree oil until golden brown.

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

From EatingWell: March/April 2010 — Subscribe to EatingWell Magazine Today!

 

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

6 servings, 3-4 ounces chicken & 2/3 cup vegetables each

Active Time: 40 minutes

Total Time: 2 1/4 hours
Ingredients
1/4 cup fresh sage leaves, divided
1/4 cup fresh thyme sprigs, divided
2 lemons, divided
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1 small onion, quartered
1 4- to 4 1/2-pound chicken
4 large carrots, cut into 1/2-inch chunks
3 medium turnips, peeled (see Tip) and cut into 1/2-inch cubes
2 celeriac roots (1 1/2-2 pounds total), peeled (see Tip) and cut into 1/2-inch cubes
 

Preparation
Position rack in lower third of oven; preheat to 400ºF.
Chop 8 sage leaves and place in a bowl with 2 teaspoons thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix well. Set aside.
Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.
Place the chicken breast-side up on a cutting board. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the lemon-herb mixture under the skin, covering as much of the meat as possible.
Toss carrots, turnips and celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper until well coated.
Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.
Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving. Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. Serve the chicken with the vegetables.
Tips & Notes
Tip: To peel turnips and celeriac (also called celery root), cut off one end of the root to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, be sure to peel around the root at least three times to ensure that all the fibrous skin is removed.
Nutrition

Per serving (without skin): 308 calories; 9 g fat (2 g sat, 5 g mono); 100 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 34 g protein; 5 g fiber; 691 mg sodium; 1012 mg potassium.

Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (50% dv), Potassium (29% dv), Magnesium (19% dv), Zinc (17% dv), Iron (16% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat, 1 fat
 

Quick Chicken Cordon Bleu

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)
Ingredients
4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)
breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Nutrition 275 calories; 13 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 4 g carbohydrates; 34 g protein; 1 g fiber; 327 mg sodium; 259 mg potassium.


Exchanges: 4 1/2 lean meat, 1 fat

Parmesan-Crusted Chicken Tenders

4 servings

Active Time: 10 minutes

Total Time: 30 minutes

Ingredients
Canola or olive oil cooking spray
1/4 cup all-purpose flour
2 large eggs
1/2 cup finely shredded Parmesan cheese
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1 pound chicken tenders
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1 cup marinara sauce, heated

Preparation
Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.
Tips & Notes
Note: We like Ian’s brand of coarse dry whole-wheat “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
Nutrition

Per serving: 293 calories; 8 g fat (3 g sat, 2 g mono); 140 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 31 g protein; 3 g fiber; 603 mg sodium; 465 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 lean meat

Crispy Chicken Lollipop

INGREDIENTS:

For the Honey Mustard Dip:

1/4 cup mayonnaise
1 tbsp. prepared mustard
1 tbsp honey
1/2 tbsp lemon juice
salt to taste
pepper to taste

For the Chicken lollipop:

1 pack Crispy Fry Breading Mix (Original)
40 pcs [1 kilo] chicken wings (pre prep for chicken lollipops)
Cooking oil for deep frying

PROCEDURE:

1. In a small bowl, whisk together the mayonnaise, mustard, honey, lemon juice, salt and pepper to taste. Store covered in the refrigerator.
2. In a bowl, dredge the chicken wings in Crispy Fry; fry until golden brown; drain excess oil in paper towel; serve with your honey mustard dip.

Pineapple-Teriyaki Chicken

From EatingWell: September/October 2008 — Subscribe to EatingWell Magazine Today!

4 servings

Active Time: 30 minutes

Total Time: 45 minutes
Nutrition Profile

Low sodium | Gluten free |
View Our Nutrition Guidelines »
Ingredients
1/3 cup dry sherry, (see Note)
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter