Chicken Lasagna

Occasion: Any		Total servings: 5-6
Cuisine: Mexican		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 45 minutes
How to serve: Warm

This Heavenly Chicken Lasagna recipe is the ultimate creamy and satisfying comfort food. The perfect meal on a chilly night.

One packet of lasagna boiled in salty water n cooled.
One packet of mozzarella cheese

Ingredients for chickes sauce:
1/2 kg chicken shredded
Oil 2 tsp
Chopped onion 1 nos
Garlic powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Black pepper 1 tsp
Tomato sauce 1 cup

Ingredients for white sauce:
Margarine 1tbsp
Maida(flour) 2 tbsp
Cornflour 1 tbsp
Milk 1/3 cup
Cream 1 cup

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Method for CHICKEN SAUCE:heat oil in a pan, golden brown onions, then add chicken to it cook for 2 to 3 minutes then add garlic powder and salt then cook for 2 minutes then add red chilli powder, black pepper and tomato sauce. Cook for two few minutes and the chicken sauce is ready. Now place it aside.
Method for WHITE SAUCE:heat margarine then maida(flour) and turn off the heat. Then add cornflour and milk, thicken it and cool it. After cooling it add cream. And the white sauce is ready!
TO ASSEMBLE LASAGNA:Take an ovenproof dish put a layer of the boiled lasagna, then a layer of white sauce then a layer of chicken sauce; repeat it and on top of it put sum mozzarella cheese. Preheat over to 180 C n bake until the cheese turns brownIT is simple recipe and easy to make in an hour you can also follow the following another lasagna recipe.Finely slice onion, capsicum, tomato, parsley and carrot.Then heat oil in a pan and saute finely sliced garlic until it turns golden brown.Now add chicken mince to it and when mince is cooked, add half of the chopped vegetables.Also add ½ tsp oregano, ½ tsp thyme, ½ tsp rose merry, salt, 1 tsp black pepper powder and tomato paste.Mix together until all ingredients are well combined.Boil lasagna sheet in hot water and keep aside. Saute plain flour in ¼ cup hot oil and keep aside.In another pan, boil milk and thicken it with sauteed plain flour.Then add remaining vegetables, ½ tsp oregano, ½ tsp thyme, ½ tsp rose merry, ½ tsp black pepper powder and salt then mix.Layer lasagna sheet in a wide oven proof dish, pour white sauce and add a layer of mince meat.Repeat the layers so that all the sauce, mince meat and lasagna sheets are layered up.Then top it with grated mozzarella cheese and bake in a preheated oven at 200 c for 8 to 10 minutes.When cheese looks golden, tempting Lasagna Cake is ready to serve.That's it you are ready to serve
Lasagna is most popular in all over the world. In other regions and outside of Italy it is common to find lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and typically flavored with wine, garlic, onion, and oregano. Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagna are made of semolina (from durum wheat). In all cases, the lasagna are oven-baked.Lasagna originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created in the Middle Ages and published in 'The Book of Cookery', and became a traditional dish. Traditional lasagna is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano, and chopped hard boiled eggs.

Corn Dogs

Occasion: Party		Total servings: 12 corn dogs
Cuisine: American		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time: 10 minutes
How to serve: Warm

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Hot dog coated in cornmeal batter and deep fried in oil.

1 egg
1 (10 ounce) package corn muffin mix
3/4 cup milk
2 packets spaghetti sauce spice seasoning mix
1/2 cup all purpose flour
12 reduced fat beef hot dogs
Vegetable oil, for frying
12 wooden skewers

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In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet. In a separate shallow dish, mix second seasoning packet and flour. Insert wooden skewers half way into hot dogs. Heat oil to 360 degrees F in a deep fryer. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve warm. Now to it ready for serve

A hot dog is a cooked sausage that consists of a combination of beef and pork or all beef, which is cured, smoked, and cooked.Hot dogs are among America’s favorite foods.  Every year, Americans consume on average 60 hot dogs!  Hot dogs are primarily regarded as a fun, summertime food, and most are eaten between Memorial Day and Labor Day.Also called frankfurters, frank, wienie, wiener, dog, and red hot.

Frankfurt-am-Main, Germany, is traditionally credited with originating the frankfurter. However, this claim is disputed by those who assert that the popular sausage - known as a "dachshund" or "little-dog" sausage - was created in the late by Johann Georghehner, a butcher, living in Coburg, Germany. According to this report, Georghehner later traveled to Frankfurt to promote
his new product.Seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper.  They are fully cooked but are usually served hot.  Sizes range from big dinner frankfurters to tiny cocktail size.The term dog has been used as a synonym for sausage since the 18th century, with one thought being that it came from accusations that sausage makers used dog meat, starting in at least. In the early 20th century, consumption of dog meat in Germany was common. The suspicion that sausages contained dog meat was "occasionally justified"

Another story that riles serious hot dog historians is how term "hot dog" came about. Some say the word was coined at the New York Polo Grounds on a cold April day. Vendors were hawking hot dogs from portable hot water tanks shouting "They're red hot! Get your dachshund sausages while they're red hot!" A New York Journal sports cartoonist, Tad Dorgan, observed the scene and hastily drew a cartoon of barking dachshund sausages nestled warmly in rolls. Not sure how to spell "dachshund" he simply wrote "hot dog!" The cartoon is said to have been a sensation, thus coining the term "hot dog." sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and New York City cuisine, the hot dog became ubiquitous throughout the US during the 20th century, and emerged as an important part of some regional cuisines However, historians have been unable to find this cartoon, despite Dorgan's enormous body of work and his popularity.

Hot dogs are traditionally high in fat and salt and have preservatives. Due to their size, shape, and ubiquitous consumption, hot dogs present a significant choking risk, especially for children. A study in the US found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs- though this did not weight the prevalence of hot dogs in their diets relative to other foods. This risk of a hot dog being caught in a young child's windpipe can be reduced by cutting it into small pieces or lengthwise strips before serving. It is suggested that redesign of size, shape and texture would reduce the risk, but this would be another form of prepared meat, not a hot dog as it is known.

Chicken Shawarma

Occasion: Any		Total servings: 8
Cuisine: Middle Eastern		Calories:
Effort: Easy		Pre-Prep time: 8 hours marination
Best for: All		Preperation time: 30 min
How to serve: Hot

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chicken shawarma
A Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.

1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
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FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Tahini (Sesame Seed Paste)
INGREDIENTS:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil.
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PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)

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Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). 
Add chicken, cover and refrigerate at least 8 hours, preferable overnight 
Preheat a grill to medium heat. Remove chicken from marinade. 
Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce. And it is ready to serve.

Shawarma is most famous in Asia, Middle East, Levant and counted in most delicious recipes. Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Gas or electric heat is used; formerly, there was a cage holding burning charcoal or wood. Some restaurants offer two or more meat selections; many have just one.

A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickles, rhubarb, cabbage or French fries. The meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita or lavash together with vegetables and dressing.Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba.

 Shawurma is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. 

If shawarma aren’t good enough alone, this sauce makes them 100x better. This is seriously the BEST and ONLY shawarma sauce you will EVER need. My family and I have been making this sauce for years and it’s never failed on us. And this is coming from a Middle Eastern gal.

The secret to this sauce is the zesty garlic and use of fresh herbs. The sauce keeps well in the fridge for up to 2 weeks and goes great on gyros, burgers, rice bowls, you name it. 

Barbecued Tandoori Chicken

Occasion: Any		Total servings: 4-5
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time: 1 hr
Best for: All		Preperation time: 45 min
How to serve: Hot

With fantastic dishes like smoked barbecued ribs or barbecued steak you can always try this barbecued tandoori chicken recipe to set your taste buds on fire!

3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

FOR MARINADE:

2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

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PREPARATION:

Cut the wings off the chickens.
Remove the neck bone carefully.
Place on a cutting board and quarter them neatly.
Remove the skin. (Reserve the wings, neck, and skin for the stockpot.)
Prick the chicken all over with fork or a thin skewer.
Make diagonal slashes, + inch deep, 1 inch apart on the meat.
Put it in a large bowl.
Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
Cover and marinate for 1 hour.
Put all the ingredients of the marinade into the container of an electric blender or food processor, blend until reduced to a smooth sauce.
Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating,alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature.
The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil.
Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.


Now it is ready to serve.
Here is another more simple recipe for bar B.Q

Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar,
garlic and thyme. Mix well and bring to a boil over medium low heat.
Cook, stirring frequently, until thickened, for about 5 minutes.
Remove from heat and stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce side down, on a foil lined broiler pan or grill rack. Brush other sides lightly with sauce.
Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, for about 5-7 minutes per side.
Let chicken stand for 5 minutes before serving.
When time is short, omit the sauce.
Instead, use 1/2 cup of ready made reduced sodium barbecue sauce mixed with a little cider vinegar, or red wine vinegar, and white
horseradish.
Proceed as directed.