Easy Rice Pineapple Pudding

Ingredients-:

• cooled 1 (20 ounce) can DOLE® Pineapple Chunks, drained
• 1/2 cup DOLE Seedless Raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Method -:

10 m Whisk together milk and pudding mix in large bowl, 2 to 3 minutes.Stir in rice, pineapple chunks, raisins, cinnamon and vanilla. Chill.

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Easy Rumaki with Pineapple

Ingredients -:

• cooking spray 
• 24 (1 inch) cubes fresh pineapple2
• 4 water chestnut slices
• 8 thick-cut bacon slices, cut crosswise into 3 pieces
• 24 toothpicks
• 1/2 cup low-fat sesame-ginger salad dressing
• 1 tablespoon chopped green onion, or to taste

Method -:

40 m Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Fried Chicken and Creamy Gravy

Ingredients -:

• 1/2 cup milk
• 1 egg, beaten
• 1 cup all-purpose flour
• 2 teaspoons garlic
•  salt
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/4 teaspoon poultry seasoning
• 1 (4 pound) whole chicken, cut into pieces
• 3 cups vegetable oil
• 1 cup chicken broth
• 1 cup milk

Method -:

55 min a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Restaurant-Style Buffalo Chicken Wings

Ingredients -:

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wingsoil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Method -:

2 hIn a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large non porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

Grilled Peanut Butter and Banana Sandwich

Ingredients -:

• cooking spray
• 2 tablespoons peanut butter
• 2 slices whole wheat bread
• 1 banana, sliced

Method -:

12 min Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

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Fried Egg Sandwich

Ingredients -:

• 2 teaspoons butter
• 4 eggs
• 4 slices processed American cheese
• 8 slices toasted white breadsalt and pepper to taste
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup

Method -:

15 min a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

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Texas Chicken Quesadillas

Ingredients -:

• 2 tablespoons vegetable oil, divided
• 1 onion, sliced into rings
• 1 tablespoon honey
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 cup barbeque sauce
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 8 (10 inch) flour tortillas

Method -:

35 m Preheat oven to 350 degrees F (175 degrees C).In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

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Popcorn Nachos

Ingredients -:

• 1/2 cup butter, melted
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 gallon popped popcorn
• 1/2 cup shredded Cheddar cheese

Method -:

15 mIn a small bowl, mix together butter, crushed red pepper, cumin and paprika.Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

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Cheese Cracker

Ingredient -:

• 2 cups all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons red pepper flakes
• 1 pound Cheddar cheese, grated and room temperature
• 1 cup unsalted butter, melted
• 2 cups crispy rice cereal (such as Rice Krispies®)

Method -:

Preheat oven to 300 degrees F (150 degrees C).Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.Bake in the preheated oven until light and crispy, about 30 minutes.

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Cheeseburger Wonton

Ingredients -:

• 1 pound ground beef
• 1 (8 ounce) package shredded Colby-Monterey Jack cheese
• 1 (12 ounce) package wonton wrapperswater, or as needed
• 2 cups vegetable oil, or as needed

Method -:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon Colby-Monterey Jack cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal edges together with water.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.Fry wontons in the hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

Ice Cream Sandwich Cake

Ingredients -:

• 24 vanilla ice cream sandwiches, unwrapped
• 2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 1 (12 ounce) jar caramel ice cream topping
• 1/4 cup chopped pecans, or to taste

Method -:

Arrange a layer of ice cream sandwiches in the bottom of a 9 x 13 -inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminium foil and freeze until set, at least 30 minutes.

Baked Parmesan Chicken Bites

Ingredients -:

• 2 pounds (900g) chicken breast
• 2 cups (120g) panko bread crumbs
• 1/2 cup (50g) Parmesan, grated
• 1 tsp (2g) smoked paprika
• 1 tsp (3g) garlic powder
• 1 tbsp (3g) dried parsley (or any other herbs)
• 1 tbsp vegetable oil
• 1 cup (125g) all purpose flour 
• 2 eggs Salt
• freshly ground black pepper

Method -:

Preheat oven to 400F (200C). Line 1 or 2 baking sheets with parchment paper.In a large bowl combine panko breadcrumbs with Parmesan cheese, paprika, garlic powder, dried parsley, salt and pepper. Set aside until ready to use.Cut chicken breast in about 1 ½ inch (4cm) bite size pieces. Season chicken with salt and pepper.Into a large bowl add flour and chicken pieces. Use a spoon to toss the chicken into the flour until all pieces are coated. Transfer the chicken to another clean bowl and discard the excess flour.Beat eggs with oil and pour over the chicken and toss to coat.Roll each piece of chicken in the panko Parmesan mixture. Transfer the pieces to the prepared pans.Bake for about 25 minutes until golden brown.Serve with your favorite dipping sauce.

 

Bread Pizza

Ingredients -:

• 6 bread slices
• 1/4 cup tomato sauce
• 1/4 cup corn kernels
• 1/2 cup cherry or grape tomatoes
• 1/2 cup Mozzarella Cheese
• 1 tsp sesame and flax seeds, to sprinkle on top
• 1 tsp dry oregano
• 5-6 fresh basil leaves, chopped

Method -: 

Preheat oven to 400F (200 C). Slice Mozzarella and cherry tomatoes. Arrange bread slices on a baking tray lined with parchment paper.

Spread tomato sauce on one side of each slice of bread. Sprinkle dry oregano. 

Add Mozzarella cheese and tomato slices.

Add corn kernels and sprinkle sesame and flax seeds on top.

Bake for 10 minutes or until the cheese melts.Add fresh basil and serve immediately.

 

Mushrooms With Pork

Ingredients -:

• 4 pork chops
• salt and pepper to taste
• 1 pinch garlic salt, or to taste
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup

Method- ;

Season pork chops with salt, pepper, and garlic salt to taste.In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

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Chicken Biriyani Recipe

Ingredients :

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice4 cups chicken stock
• 1 1/2 teaspoons saltAdd all ingredients to listDirections

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.Wash rice well and drain in colander for at least 30 minutes.In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

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