Food World

Ingredients Kosher salt  Sugar 2 large boneless skinless chicken breasts, split horizontally into 4 cutlets 2 teaspoons paprika 2 tablespoons black pepper 1/2 teaspoon cayenne pepper 1 teaspoon powdered MSG (optional) 1 cup milk 2 large eggs 1 1/2 cups all-purpose flour 2 tablespoons powdered non-fat milk 1 teaspoon baking powder 2 quarts peanut oil 4 soft hamburger buns, toasted in butter 8 dill pickle chips Directions Dissolve 1/2 cup kosher salt (see note) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight. Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside Whisk together milk and eggs in a medium bowl. Set aside. Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl an...

INGREDIENTS  4 teaspoons all-purpose flour 2 teaspoons cocoa 1 tablespoon sugar 1⁄8 teaspoon baking powder 1 dash salt 1⁄8 teaspoon vanilla extract 4 teaspoons water 2 teaspoons vegetable oil DIRECTIONS Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.

Ingredients: Wheat Flour: 1/2 kg Boiled Potatoes: 1/2 kg Onions: 1 large Green Coriander: 1/2 bunch Green Chilies: 5 to 6 Salt: as per taste Ground Red Chili: 1 teaspoon/as per taste Ground Black Pepper: 1/2 teaspoon Crushed Green Coriander: 1 teaspoon Oil/Ghee: as per taste Method Boil potatoes and mash Add chopped onions, chopped green chili, chopped green coriander, salt, ground red chili, ground black pepper and crushed coriander powder to mashed potatoes and mix well. Potato batter is ready. It will be used to stuff parathas. Knead flour well and make balls. Flatten a flour ball like roti and 2 place tablespoons potato mixture and fold it inwards like we do for making a square paratha. Now flatten it and do this to all parathas. Heat tawa and bask paratha. When both sides basked, apply oil or ghee on paratha and fry. Prepare all parathas similarly. Delicious aloo paratha is ready to serve. Enjoy with raita and pickles.

Ingredients 1 10-ounce box couscous (1⅓ cups ) 1 tablespoon olive oil 1 small onion, chopped 1 28-ounce can diced tomatoes, drained ¾ cup pitted green olives ½ cup dry white wine (such as Sauvignon Blanc) kosher salt and pepper 1 pound medium shrimp, peeled and deveined How to Make It Step 1 Cook the couscous according to the package directions. Step 2 Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes. Step 3 Add the tomatoes, olives, wine, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes. Step 4 Add the shrimp and cover. Cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

Ingredients 1 cup white rice 1 1/2 tablespoons olive oil 1 small yellow onion, thinly sliced 2 teaspoons curry powder 1/2 cup plain yogurt 3/4 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 14.5-ounce can diced tomatoes, drained (optional) meat from 1 rotisserie chicken, sliced or shredde d 1/4 cup fresh cilantro leaves, roughly chopped How to Make It Step 1 Cook the rice according to the package directions. Step 2 Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Step 3 Sprinkle with the curry powder and cook, stirring, for 1 minute. Step 4 Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat. Step 5 Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Ingredients 1 cup butter, softened 1/2 cup white sugar 2 cups sifted all-purpose flour 1/2 cup any flavor fruit jam Directions Preheat oven to 375 degrees F (190 degrees C). Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves. Bake 15 to 20 minutes or until golden brown at the edges.

INGREDIENTS  2 large onions, sliced thinly 200 g chickpea flour 1 teaspoon baking powder 2 tablespoons rice flour 1 teaspoon turmeric 1⁄2 teaspoon black onion seeds 1⁄2 teaspoon chili powder 1⁄2 teaspoon cumin, ground 1⁄2 teaspoon coriander, ground salt 100 ml water 750 ml vegetable oil DIRECTIONS Put the vegetable oil into a large pan and heat over a medium to high heat. Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated. Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away. Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crisp...