How to Make Buffalo Chicken Sliders - Buffalo Chicken Sliders recipe - Recipes For You

How to Make Buffalo Chicken Sliders

Ingredients

For the chicken

1 bag of party wings
Bottle of hot sauce
1 Stick of butter
Cooking oil
Seasonings (ex:pepper, accent, onion powder, season salt, etc.)

For the rolls

1 cup (240 ml) warm water, 120 to 130° F (50 to 55° C)
1/3 cup dry milk powder, whole milk powder is best if you can find it
1 package instant yeast, SAF yeast is good
1/4 cup (250 grams) sugar
1 teaspoon (6 grams) salt
1 egg
1/4 cup (52 grams) shortening, such as Crisco, or butter
3 1/2 cups (440 grams) flour, all-purpose flour will make a softer roll

Optional additions

Lettuce slices
Tomato, sliced
Bleu cheese
Green peppers, sliced
Cucumber, sliced
Diced green onions
Ranch dressing
Bleu cheese dressing
Sour cream

How to make it 

1 Make boneless buffalo wings.

 You'll want to thoroughly and evenly apply the sauce as much as possible. If you'd like, you can buy a pre-cooked or frozen version of this instead to save time. A good amount to make is 3 per person for an appetizer or party snack or 5 per person for a meal.

2 If needed, cut the buffalo wings into small pieces.

Depending on what size your bun will be, this can be anywhere from 1–2 inches (2.5–5.1 cm) to 4-5

3 Make rolls.

 A good idea is to add a slight pinch of sugar for sweetness, as the bread is meant to dilute the heat of the chicken slightly, and to apply lots of butter on the tops of the bread. A possible substitute is Hawaiian rolls, which are sweet and can come in pre-cut buns.

4 Slice each roll in half horizontally.

This will create your small 'buns' to place the chicken on.

5 Place the chicken inside.

If you want the bun to close at a flat angle, you may need to cut some of the chicken and apply more sauce.

6 Add your toppings.

 Possible topping choices are lettuce, sliced tomato, bleu cheese crumbles, sliced green peppers, cucumber slices, and green onions.

7 Add your 

A popular choice is ranch dressing, though you can do bleu cheese dressing or sour cream.

8 Serve.

 Great things to serve this with are sliced celery, baby carrots, or large dishes of dressing.

How to Make Lettuce Wraps - Lettuce wraps recipe - Recipes For You

How to Make Lettuce Wraps

Ingredients

3 to 5 tablespoons (48 to 80 g) hoisin sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) rice wine vinegar
1 teaspoon (5 ml) sesame oil
1 teaspoon (3 g) cornstarch
1 pound (450 g) ground chicken, white meat or dark meat
2 teaspoons (30 ml) vegetable oil, divided
1 cup (50 g) carrots, grated
1 cup (149 g) bell pepper, chopped
1 8-ounce (227 g) can water chestnuts, drained and chopped small
3 cloves garlic, minced
1 tablespoon (15 g) ginger, minced
1/2 cup (118 g) sliced green onions,divided
2 small heads lettuce
Red pepper flakes, to serve
Hot sauce, to serve

How to make it

Part 1  Making the Sauce and Chicken

1 Combine the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and cornstarch.

In a small bowl, stir together 3 tablespoons (48 g) of hoisin sauce, 2 tablespoons (30 ml) of soy sauce, 2 tablespoons (30 ml) of rice wine vinegar, and 1 teaspoon (5 ml) of sesame oil with a fork until well blended. Next, mix in 1 teaspoon (3 g) cornstarch to thicken up the sauce and set aside.

If you want a thinner sauce, you can omit the cornstarch.

2 Heat the vegetable oil in a pan. 

Set a medium-size skillet on the stove and turn the heat to medium. Allow the pan to heat for 1 to 2 minutes before adding 1 teaspoon (15 ml) of vegetable oil. Let the oil heat for another 1 to 2 minutes.

If you don’t have vegetable oil in your pantry, you can substitute olive oil.

3 Add the ground chicken and cook until it’s browned. 

Once the oil is heated, turn the heat up to medium high and place 1 pound (450 g) ground chicken in the skillet. Use a wooden spoon to break up the chicken, and allow it to cook until it is no longer pink, which usually takes 4 to 7 minutes. Transfer to a dish, and set aside.

Make sure to drain the excess fat from the ground chicken before transferring it to a dish.

You may want to cover the ground chicken with foil after you remove it from the heat to keep it somewhat warm.

If you prefer, you can substitute ground turkey for the ground chicken.

You can also swap the ground chicken for sliced or chopped grilled chicken.

If you’re in a hurry, you can even purchase a rotisserie chicken from the grocery store, cut the meat off of it, and mix it in with the vegetables and sauce.

Part 2  Making the Filling

1 Cook the carrots and bell peppers in the skillet.

Place the other teaspoon of vegetable oil in the skillet, and allow it to warm over medium-high heat for 1 to 2 minutes. Add 1 cup (50 g) of grated carrots and 1 cup (149 g) of chopped bell peppers to the pan, and cook for 4 to 5 minutes or until tender.

You can add to or replace the carrots and bell peppers with any other vegetables that you like, such as chopped onions or chopped mushrooms.

2 Stir in the water chestnuts, garlic, and ginger, and cook. 

When the carrots and peppers are tender, mix in 1 8-ounce (227 g) can of water chestnuts that have been drained and chopped, 3 cloves of minced garlic, and 1 tablespoon (15 g) of minced ginger. Allow the mixture to cook for approximately 30 seconds or until the pan starts to give off an aroma.

If desired, you can also season the mixture with salt and pepper to taste.

3 Add the ground chicken, half of the green onions, and the sauce to the pan.

 Transfer the ground chicken back to the skillet with the vegetables and mix in ¼ cup (59 g) of the sliced green onions. Stir until all of the ingredients are well combined.

4 Mix in the sauce and cook until all of the filling is warmed through. 

Next, pour the sauce that you made earlier over the mixture, and stir with a wooden spoon to ensure that that chicken and vegetables are well coated. Allow the filling to cook for about a minute or until it’s warmed through.

You can tell when the filling is sufficiently warm when the sauce starts to bubble.

It’s a good idea to taste the mixture to see if it needs more hoisin sauce before removing it from the pan. Add up to 2 tablespoons (32 g) more depending on your taste.

Part 3 Assembling the Wraps

1 Cut out the lettuce core and break off the leaves. 

Take 2 small heads of lettuce, and use a paring knife to cut off the root at the bottom of the heads. To separate the leaves, you can use the knife or your hands depending on how firm the lettuce is.

You can use any type of lettuce that you like for these wraps, such as iceberg or romaine. However, lettuces with sturdy, broad leaves, such as bibb and butter, typically work best.

2 Wash and dry the lettuce leaves. 

After you’ve all leaves off the heads of lettuce, fill a large bowl with water and swish the lettuce through it. Let the leaves sit in the water for a minute or so to dislodge any dirt or grit. Next, transfer the leaves to a salad spinner and spin the lettuce until it’s dry.[9]

Depending on how large a bowl you have, you may have to wash the lettuce in batches.

If you don’t have a salad spinner, lay the lettuce out on paper towel and blot the leave with another sheet of paper towel until dry.

3 Spoon the filling into the center of the lettuce.

 Once the lettuce leaves are washed and dry, you can fill the wraps. Place a generous spoonful of the ground chicken and vegetable filling in the center of a leaf. Wrap the leaf around it and eat.

If you are serving the lettuce wraps to your family or guests, pile the lettuce on a plate, place the filling in a bowl, and give everyone a spoon so they can assemble their own wraps.

How to Make Chicken Nuggets - Chicken Nuggets recipe - Recipes For You

How to Make Chicken Nuggets

Ingredients

• For Fried Chicken Nuggets

1 cup all-purpose flour

1 tablespoon seasoned salt

Salt and pepper

2 large eggs

2 cup seasoned breadcrumbs

2 chicken breasts, cut into small pieces

Vegetable oil

• For Spicy Chicken Nuggets

10 halved skinned and boneless chicken breasts cut into 1 1/2-inch pieces

1 1/2 cups buttermilk

2 eggs, beaten

1 1/2 cups all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon red pepper

1 tablespoon garlic powder

2 teaspoons chili powder

1/4 teaspoon dried whole thyme

1/4 teaspoon paprika

Vegetable oil

• For Baked Chicken Nuggets

3 skinless and boneless chicken breasts

1 cup of Italian seasoning bread crumbs

1/2 cup grated Parmesan cheese

1 teaspoon of salt

1 teaspoon of dried Thyme

1 tablespoon of dried basil

1/2 cup melted butter

Part 1

How to make Fried Chicken Nuggets

1 Mix the dry ingredients in a plastic bag.

 Add your flour and seasoned salt to a large plastic bag. Add a few dashes of salt and pepper. Seal the bag and shake it so the ingredients blend together.

2 Assemble the eggs and breadcrumbs.

Beat your eggs with two tablespoons of water. Set the bowl with the eggs aside. Then, add your bread crumbs to a separate bowl.

3 Prepare the chicken pieces.

 First, place all the chicken pieces in the bag with the flour mixture. Shake the bag until all the pieces are coated in flour.

Dunk each chicken piece in the egg mixture.

Then, dip them in the bread mixture. Your chicken pieces should be breaded.

Always wash your hands after handling raw meat.

4 Fry your chicken nuggets.

 Using medium-high heat, heat up two inches of vegetable oil. To check if your oil is ready, toss in a few breadcrumbs. If they sizzle slightly, you're ready to cook your chicken nuggets.

Add the chicken nuggets to the oil. They should be cooked until they're golden brown and there is no pink in the center of the chicken. This takes around 2 minutes per side.

If necessary, cook your chicken nuggets in batches.

Part 2 

How to make Baked Chicken Nuggets

1 Cut your chicken breasts. 

Before you start, you should cut your chicken breasts. Cut them in half and, from there, cut them into 1 and 1/2 inch pieces.

Remember to wash your hands after handling raw meat. You should also wash any utensils used carefully.

2 Create your breadcrumb mixture

 Add the breadcrumbs to a bowl. Then, add your cheese, salt, thyme, and basil. Mix all the ingredients together until they have a uniform texture.

3 Coat your chicken nuggets. 

Dip your pieces of chicken into the melted butter. Then, dip them into the breadcrumb mixture. Transfer the pieces to a greased oven sheet, keeping them in an even layer.

4 Bake your chicken nuggets.

 Your chicken nuggets should cook at 400 degrees Fahrenheit (about 205 degrees Celsius) for 20 minutes. When they're done, remove them from the baking rack and allow them to cool before eating.

Part 3 

Making Spicy Chicken Nuggets

1 Marinate the chicken.

 To start, place your chicken pieces in a shallow pan. Mix the buttermilk with the eggs. Then, pour this mixture over the chicken to cover it completely.

Cover your pan.

Place the pan in the refrigerator. Allow the chicken to marinate for a few hours.

2 Coat the chicken. 

Mix the flour, salt, pepper, and spices together in a small bowl. Remove the chicken from the refrigerator.

Drain the buttermilk out of the pan.

Coat each piece of chicken in the flour mixture.

3 Fry the chicken 

 Heat your vegetable oil in the largest skillet you have. Check the temperature with a thermometer to make sure it's at least 375 degrees Fahrenheit (about 162 degrees Celsius). Once it's heated, add your pieces of chicken.

The chicken will need to fry for about 3 minutes on each side.

When it's done, the chicken will be golden brown.

4 Drain before serving.

 After cooking your chicken, set them on plates covered in paper towels. This will allow the oils to drain and the chicken to cool a little before you serve it.

5 Finished

How to Cook Pork Tenderloin in the Oven - Pork Tenderloin recipe-Recipes For You

How to Cook Pork Tenderloin in the Oven

Ingredients

Makes 2 to 4 servings

1 to 1 1/2 lb (450 to 675 g) pork tenderloin
1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) olive oil
1 Tbsp (15 ml) minced garlic
1 Tbsp (15 ml) fresh rosemary, minced
2 tsp (10 ml) fresh thyme, chopped
1 tsp (5 ml) salt

How to make it

Part 1  Marinating

1) Whisk the marinade ingredients together. 

Combine the lemon juice, olive oil, garlic, rosemary, thyme, and salt in a small bowl and whisk until thoroughly combined. Transfer to a 1-gallon (4-liter) resealable plastic bag.

You can alter the marinade as desired, adding other seasonings, condiments, and flavors according to your own tastes. You can even exchange this marinade for a different one. Just keep in mind that a basic marinade should include an acid, an oil, and flavoring elements.

2) Coat the pork tenderloin.

 Add the tenderloin to the marinade bag, seal, and turn several times to coat all sides of the meat.
Squeeze excess air out of the bag by opening a small segment and gently pushing the air out with your hands. Reseal immediately

3) Let marinate for a minimum of 3 hours.

Place the bag with the tenderloin and marinade in the refrigerator. Allow it to marinate for 3 hours to overnight.
Flip and turn the bag over several times during the marinating process to stir the ingredients and re-coat the pork.
The longer you allow the pork tenderloin to marinate, the more flavorful, moist, and tender it will be after cooking. Avoid marinating it past 12 hours or so, however, since over-marinated meat can actually become tougher.

4) Remove the tenderloin from the marinade immediately before cooking. 

Allow the excess marinade to drip off by holding the pork above the bag or above the sink. Do not brush off the herbs or marinade clinging to the surface, though

Part 2 Roasting

1) Preheat the oven and an ovenproof skillet. 

Heat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and heat 2 Tbsp (30 ml) of oil or butter in an ovenproof skillet over medium-high heat.
If you do not have an ovenproof skillet, you can use a non-ovenproof skillet to sear the meat. You will simply need to prepare a separate baking or roasting pan by spraying it with nonstick cooking spray. Transfer the seared roast from the skillet to the pan when ready for the oven.

2) Sear the tenderloin. 

Transfer the pork tenderloin to the hot skillet and cook until brown on all sides.

3) Roast the tenderloin for 15 to 20 minutes.

Take the ovenproof skillet off the stovetop and transfer the entire pan, tenderloin included, to the oven. Cook until the juices run clear and the meat is no longer pink, roughly 20 minutes.

4) Let rest for 5 to 10 minutes.

The tenderloin will cool slightly but still be warm.Carve the pork tenderloin by cutting it into 1/2-inch (1.25-cm) slices.
Season with salt and pepper, if desired. Drizzle the juices from the skillet over the carved meat.

Part 3 Broiling

1) Preheat the broiler for 10 minutes. 

Take out a broiler pan with a built-in rack.Nowadays, many broilers have “high” and “low” settings. If your broiler has both settings, use the “high” setting. If your broiler does not have two settings, it likely only has an “on” setting.
Make sure to use a broiler pan with a rack rather than a baking or roasting pan. The rack allows the fat to drip off the meat as it melts, thereby preventing it from getting too hot.
Do not grease the pan or cover it with aluminum foil.

2) Transfer the pork tenderloin to the broiler pan. 

Position the tenderloin in the center of the rack, and place the pan on the top shelf of the oven.The tenderloin should be about 4 inches (10 cm) away from the heating element at the top of the oven.

3) Broil the tenderloin for 8 to 12 minutes per side.

 Once the meat looks well-browned on top, carefully remove the pan from the oven and flip the tenderloin so that the bottom becomes the top. Return to the oven and continue broiling.
The entire cooking time should take between 16 and 24 minutes.

4) Let rest for 5 minutes.

Allow the pork tenderloin to cool slightly before serving it.Cut the tenderloin into 1/2-inch (1.25-cm) slices.
Serve with salt and pepper to taste, if desired.

Part 4 Variations

1) Experiment with different marinades.

Most marinades consist of an oil, acid, and various flavoring ingredients, but they can be as simple or complex as you want.

Try a simple marinade made with garlic, olive oil, and vinegar.
To save time, use prepared marinades or vinaigrette dressings.
Create a sauce from any leftover marinade by bringing it to boil in a small saucepan. Reduce the heat and let simmer, low and slow, until it thickens and reduces down to a volume of about 2 Tbsp (30 ml).

2) Use a dry rub.

A dry rub consists of various ground herbs and spices.
Common seasonings for a pork tenderloin dry rub include parsley, basil, and cilantro.
You can rub the seasoning onto the meat several hours before so that the meat will absorb some of the flavor, or you could apply it immediately before you cook the tenderloin.

3) Consider a brine.

Using a brine is especially useful in creating a juicy pork tenderloin.
Soak the meat in salted water for 30 minutes. Keep the pork tenderloin refrigerated as it sits in the brine.
Flavor the brine with spices and herbs, like parsley or garlic powder, to enhance the flavor.

4) Spread on a glaze.

 Brush the glaze onto the meat after you sear it but before you finish cooking it.
A glaze should have a syrupy consistency. Barbecue sauce, fruit jam, or fruit juice mixed with sugar are standard options.

How to Make Ratatouille - Ratatouille recipe - Recipes For You

How to Make Ratatouille recipe

Ingredients

For Piperade:

1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt

For Vegetables:

1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8 teaspoon thyme leaves Kosher salt
freshly ground black pepper


For Vinaigrette:

1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.


Following steps to make it

Step 1  For the piperade, heat oven to 450 degrees.

Step 2  For the piperade, heat oven to 450 degrees.

Step 3  Roast until skin loosens, about 15 minutes.

Step 4  Remove from heat and let rest until cool enough to handle.

Step 5  Peel and chop finely.

Step 6  Combine oil, garlic, and onion in medium skillet over low heat until very soft but not                           browned, about 8 minutes.

Step 7  Add tomatoes, their juices, thyme, parsley, and bay leaf.

          Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not                brown.

Step 8  Add peppers and simmer to soften them.

Step 9  Season to taste with salt, and discard herbs.

Step 10  Reserve a tablespoon of the mixture and spread the remainder in the bottom of an 8-inch                      skillet.

Step 11  For vegetables, heat oven to 275 degrees.

Step 12  Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade,                          overlapping so that 1⁄4 inch (0.6cm) of each slice is exposed.

             Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly                     toward center. Repeat until pan is filled; all vegetables may not be needed.

Step 13  Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste.

Step 14  Sprinkle over vegetables.

Step 15  Cover pan with foil and crimp edges to seal well.

Step 16  Bake until vegetables are tender when tested with a paring knife, about 2 hours.

Step 17  Uncover and bake for 30 minutes more.

             (Lightly cover with foil if it starts to brown.)

Step 18  If there is excess liquid in pan, place over medium heat on stove until reduced.

              (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or                        reheat in 350-degree oven until  warm.)

Step 19  For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste                   in  a bowl.

Step 20  To serve, heat broiler and place byaldi underneath until lightly browned.

              Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90                           degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot

How to make Dahi vada - Dahi Ballay recipe

Ingredients

1 cup Urad dal / black lentils, split & de husked

                                                                           OR

fist full of moong dal

2 -3 green chilies, finely chopped

2 cups thick Yogurt (Use 4 x 150g of 3.5% Yogurt)

2 tsp red chili powder

1 tsp cumin seeds powder

1 tsp black pepper powder

1 tsp mustard seeds

1 tsp Sugar

Coriander, for garnishing

Oil for deep frying

Salt

How to make it


1) Soak the lentils overnight in lukewarm water with little salt.

2) Beat Yogurt by adding half a cup of water, along with little salt and sugar

  Black pepper powder and red chili powder may also be added (optional).

3) In a small pan prepare the seasoning by adding mustard seeds to oil.

   When they splatter, pour the seasoning over the beaten Yogurt & mix well.

4) Grind the overnight soaked lentils to a smooth batter by adding very little water, salt, black pepper powder & green chilies.

5) Heat oil in a frying pan.

6) Drop in teaspoons full of batter & fry till the vada turns golden brown on both the sides.

   Deep fry in batches.

7) Remove from oil into a colander.

    Then drop the vadas in a bowl of water.

8) After about 4-5 minutes, remove the vadas from water & squeeze them gently to remove excess water.

9) Place them in a big flat serving bowl.

10) Pour the Yogurt sauce so that each vada gets soaked.

11) Decorate with tamarind & green chutney.

12) Place the serving bowl in the refrigerator & chill.

    Let them be soaked for about 2-3 hours.

13) Before serving garnish with finely chopped coriander leaves, curry leaves, sprinkle red chili powder, chat masala, black salt, boondi & Sev.

14) Finished.

Thanks For Watching :) !

How to Prepare Paneer Butter Masala | Paneer Butter Masala recipe - Recipes For You

Ingredients


1 lb. (500g) paneer or tofu

5 tbsp. (64g) butter

5-6 medium tomatoes

1/2 cup (118ml) water

1 medium onion

1 tsp. (5ml) oil

2 tbsp. (30ml) fresh cream

2 bay leaves

2 cloves

2 one-inch cinnamon sticks

2 dried red chilis

2 tbsp. crushed coriander seeds

2 tsp. (10g) ginger paste

2 tsp. (10g) garlic paste

1 tsp. (1.8g) coriander powder

1 tsp. (2.7g) red chili powder

1/2 tsp. (1.8g) crushed kasoori methi (dried fenugreek leaves)

Salt to taste

How to make it


Part 1 Prepping the Vegetables.


1) Cut your paneer into one-inch cubes.

       Tofu can be substituted if you can’t find paneer or you want to make a vegan dish.

2) Chop your tomatoes and slice your onion.

3) Pre-measure your spices and place them in small bowls near the stovetop.

       This will help you to add them quickly and avoid burning your spice mixture (masala).

Part 2 Making the Masala.

1) Put a deep sauté pan, frying pan or kadai/karahi on your stovetop.

       Turn the burner to medium high heat.

2) Add three tbsp. of butter and your oil.

       Melt together.




3) Toss in bay leaves, cloves, cinnamon, red chili and one tsp of crushed coriander seeds. Sauté the mixture for 30 seconds.

4) Add the onion.

         Sauté for thirty seconds.

5) Add in the ginger and garlic pastes.

       Continue cooking for 30 more seconds.

6) Throw in the tomatoes, coriander powder and red chili powder.

       Cook on high heat until you see oil start to leave the spice mixture. This will take at least three to four minutes.

Part 3  Finishing the Paneer Butter Masala.

1) Puree the masala in a food processor or food mill.

        Be careful when transferring hot ingredients.

2) Wipe the cooking pan clean.

       Heat the pan on medium high heat

3) Add the rest of the butter and the pureed mixture.

     Cook for two minutes.

4) Toss in the paneer.

   Salt the mixture to taste.

5) Pour in the water.

    Reduce heat to low and cook for five minutes.

6) Mix in your kasoori methi.

   Remove from heat immediately after.

7) Pour in the cream.

   Sprinkle with crushed coriander seeds. Serve with rice, naan or rotis.

Thanks For Watching :) !