Guides in cooking chicken in tomato sauce known as Afritada.

Ingredients:

60 ml (1/4 cup) olive oil

1 small onion, chopped

3-4 cloves garlic, crushed

1 whole chicken, about 1 kg (2lb), cut into serving pieces

250 g (1 cup) crushed tomatoes 

Hunts Pork and Beans (optional)

250 ml (1 cup) water

1 bay leaf (optional)

2-3 medium potatoes, peeled, qaurtered and fried

1 red or green capsicum, cut in 1 cm (1/2-in) strips

85 g (2/3 cup) pitted green (or other) olives

200 g (1 1/2 cups) frozen green peas, thawed

Salt and pepper

Procedures:

1. Heat olive oil in a casserole. Saute onion until transparent, then add garlic and saute until fragrant. Brown the chicken pieces on all sides. Pour in crushed tomatoes and water. Add the bay leaf, bring to the boil, then simmer until chicken is almost tender, about 20 minutes.

2. Add the fried potatoes, capsicum strips and olives and simmer until chicken is tender, 5 to 10 more minutes.Stir in green peas and season with salt and pepper.Remove the bay leaf before serving. Add the Hunts  pork and beans and serve with rice

See related Chicken afritada recipe.

Ingredients:

4 large Tomatoes.

Coriander Leaves( finely chopped).

Salt and black pepper( according to taste).

Method:

A a heavy vessel boil water and put the tomatoes in that boiling water.

After the skin of the tomatoes turn soft remove it from the water, let them cool and then peel the skin of the tomatoes.

Now blend the tomatoes in a mixer.

Put salt, coriander leaves, black pepper in the blended tomatoes and boil for another 10-15 minutes.

Serve hot in this chilly winter.

You will need about 1 1/2 lb. fresh or frozen turkey per person if you hope to have any leftovers.

Thaw your frozen turkey in the refrigerator, allowing 1 day for each 4 lbs. of turkey. The turkey is ready when no ice crystals remain in the body cavity.

Set your oven at 325. If you use a meat thermometer put it in the center of the thigh in the thickest part of the leg. Be sure it doesn’t touch the bone. .

When the turkey is unfrozen, remove the giblets and reserve them for gravy or dressing. Wash them and boil in a large pot of water for the broth to make dressing, gravy or both.

You can stuff the turkey with dressing if you wish. I always cook mine in a separate pan. I also drain all the pan juices from the turkey to go in my dressing or you can make gravy with it if you wish.

If you stuff the turkey, stuff it loosely so the heat can circulate. Line a shallow roasting pan with foil. Lay the turkey on its back with breast facing up. Pull neck skin to the back and tuck it under. Tuck the drumsticks under the band of skin across the tail. If it doesn’t have a band of skin, tie the legs together with heavy kitchen twine. Tuck the wing tips under the back. I rub my turkey all over with a mixture of mustard and butter. Lay a piece of foil loosely over the turkey to keep it from browning too quickly.

When the turkey is done the thermometer will register 180. I don’t use a thermometer. I test it by moving the leg. If the leg moves easily, the meat feels soft when touched with a finger, and a fork stuck in the meaty part of the leg runs clear juice the turkey is done. Remove the turkey from the oven and leave it standing 20 minutes to make the meat slice better.

Dressing: There are many ways to make dressing. I change mime a little every once in awhile but I will give you my basic recipe which is a cornbread dressing.

I make a pan of cornbread the day before and crumble it up. On the day of the dinner, I have my cooked broth from the giblets. I chop up several onions. I like lots of onion. You can add chopped celery, pecans, apples. salt, pepper, and sage. Mix it all up with the cornbread crumbles and add enough broth to hold it all together but don’t get it soupy. Pour into a greased roast pan and dot butter all over the top. Cook at about 350 until its slightly brown on top. If you put this inside the turkey to cook you want it much dryer.

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Delicious Beef Cordon Bleu Recipe

This recipe is for one piece of Beef Cordon Bleu.  Multiply the ingredients according to the number of pieces you would like to cook.  It is a simple but very tasty dish.  Your family will enjoy it!  It’s best served hot.

Ingredients:

beef tenderloin about 150 g.

1 slice ham

1 slice cheese

1 egg, beaten

½ cup breadcrumbs

Oil

Procedure:

Slice the beef tenderloin into 2 thin steaks.

Season the beef tenderloin steaks with salt and pepper, or with steak seasoning.

Put the ham and cheese on top of the steak, and top it with the other piece of steak.

Seal the edges of the “sandwiched steak pair” by gently pounding the rims together.

Dip it in the beaten egg, then roll it on breadcrumbs.

In a pan heat the oil and fry until the steak is brown on both sides.

Serve with grilled vegetables.  Enjoy!

30 Fast and Easy Potluck Ideas – Part 1

30 Fast and Easy Potluck Ideas – Part 2

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do. 

Ingredients:

1 head of romaine lettuce

The juice of 1 large fresh lemon – Do not substitute lemon juice.  

¼ tsp salt

4 tbsp Extra Virgin Olive Oil

Some people do not enjoy the sour flavor of lemon to temper that taste add ½ tsp sugar to the dressing in step three.

Directions:

1. Thoroughly wash and separate romaine lettuce leaves, making sure to remove soil grit.
2. Once clean, pat leaves dry and cut lettuce into bit size pieces.  Place into salad bowl.
3. In a measuring cup, emulsify the olive oil and lemon until mixture becomes cloudy. Pour over salad and thoroughly toss salad. 
4. Sprinkle salt over the top of the salad and toss again.

You’ll need:

3 eggs, beaten

¾ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

2 cups milk, scalded

1 unbaked 9-inch pastry shell ground nutmeg

Combine eggs and sugar, beating well, add salt, vanilla, and ½ teaspoon nutmeg.

Gradually add scalded milk, stirring constantly. Pour mixture into pastry shell, and sprinkle top with additional nutmeg.

Bake at 400 degrees for 10 minutes. Reduce oven temperature to 325 degree. And bake an additional 25 minutes or until a knife inserted halfway between center and edge comes out clean.

Cool thoroughly before serving.

Pizzas are among the popular dishes of the world where it is ost commonly used in the United States of America. As soon as the time passed, any new varities of pizzas has been introduced for the different people. Therefore this time i have come up with some recipes of pizzas. So why are you waiting just read the recipe, prepare and enjoy !!!  

Homemade Pizza

Mexican Pizza

Cheese and Sausage Pizza

Italian Pizza

Chicken Pizza

Chilly Vegetable Pizza Recipe

Tandoori Chicken Pizza

Chicken Tikka Pizza

Chicken Salsa Pizza Recipe

1 Pound Hamburger (fry)

1 1/2 Teaspoons Chili Powder

1 Teaspoon Onion Powder

2 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard

1 Dash Salt

1 Dash Pepper

1 1/2 Cups Ketchup

1 1/2 Cups Water

Needed Utensils

No Stick Frying Pan

Teaspoon

Tablespoon

Cup

Spatula

Plate With Two Paper Towels

Preparation

Cook your hamburger meat thoroughly in your frying pan, then remove it and place it onto a plate with two paper towels to drain the excess grease. Throw away the remaining grease in your frying pan. Then, place the well drained hamburger meat back inside the pan and add your other ingredients to it. You can add extra ingredients if desired, like: hot sauce, red peppers, real onion, or just a little more of the already used ingredients to increase your chili’s flavor to desired taste. You can also add beans to your chili… if you like. Let your chili simmer until it becomes thick. Serve while hot on your hot dogs, or just with crackers for dipping. You can add cheese as a topping if you wish.

Yeah, this recipe is so easy a 10  year old or older can make it. But I would suggest adult supervision as the water must be at a boiling point.  Just remember the key to success in controlling your blood sugar or dieting is the size of a portion.

You can eat as a dessert or a mid-day snack.

You can use sugar-free flavored gelatin to change the flavor and coloring. I have tried several different flavors and they all have been a big hit with my family and friends. I added some orange peel to the mix and  put slices of oranges around the edge on an orange flavored cheesecake then did the same with a  lime flavored cheesecake. No mater what flavor you choose add a little zest to enhance it just a bit.

This recipe was for a plain vanilla cheesecake but with a little experimenting
I found I could change the flavor by changing to a flavored gelatin. So go ahead and try your favorite flavor then let me know how it turns out.

Makes 8 servings

Ingredients:

1 to 2 Tbsp. Wheat Germ
1 Envelope unflavored gelatin (Knoxx®)
½ cup sugar or artificial sweetener(Splenda®)(omit if using sugar-free flavored gelatin)
1 cup boiling water
2(8oz)cream cheese, softened
1 tsp vanilla extract (optional when using flavored gelatin)

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a “faux” crust.  

Mix gelatin and sugar(Splenda) in small bowl,
add boiling water and stir until gelatin completely dissolves, about 5 minutes.

Beat cream cheese (and vanilla, if using unflavored gelatin) in large bowl with mixer until smooth, slowly beat in gelatin mixture.

Pour into prepared crust.

Refrigerate until firm

Get more low-carb recipes at “Just Desserts“

200 grams semisweet chocolate

3 sticks butter

2 1/4 cups sugar

8 eggs

1 1/4 cup flour

1/4 cup cocoa powder, unsweetened

1 1/2 Tsp baking powder

pinch of salt

pepperment candy, crushed

Preheat oven 350 F. Line two 12- cups cupcake pan with baking cups. Melt chocolate and butter in a bowl over a pan of simmering water. Once melted, remove from heat.

Stir in sugar. let mixture cool (10 minutes).

transfer mixture to another bowl and beat with electric mixer for 3 minutes.

Add eggs one at a time, mixing for 30 seconds with each addition.

Sift flour, cocoa powder, baking powder and salt into the mixture. Mix well scoop the batter into prepared pans.

Bake for 25 minutes or until toothpick inserted into center comes out clean, cool on a rack.

Frost cupcakes with pepperment frosting garnish with pepperment candy.

Makes 24 cupcakes.

Pepperment Butter Cream Frosting

1 cup (2 sticks) butter

4 cups powdered sugar, sifted

1/4 cup milk

1/8 tsp all-natural pepperment extract

Beat butter until creamy, scraping down the bowl as you go.

Add 3 cups of the sugar, milk and pepperment extract.

Beat until combined. add more powdered sugar, as needed, to get a smooth velvety consistency.

Enjoy!