Blackened Chicken

Name of the Recipe:   Blackened Chicken    

Type of Recipe: Main Course

Subcategory: Poultry

Time required: 5 minutes-broiling

Good for x servings: 4

Ingredients for Blackened Chicken:

4 tablespoon Cajun salt-free seasoning, 4 boneless and skinless chicken breasts, 1 tablespoon onion or garlic powder, cooking spray

Method:

Follow the steps carefully in cooking your Blackened Chicken.

Put the chicken breasts on a plastic wrap at the middle of two sheets.

Compress it using a mallet or rolling pin. The thickness of the chicken should be down to ¼ inch.

Set the boiler to heat and spray all the sides of the flattened chicken with a cooking spray and drizzle with garlic powder and Cajun salt-free seasoning.

Set the seasoned chicken to grill or broil for about five minutes for both side.

Have a feast with your Blackened Chicken.

Nutritional Content:

0 g  fiber, 153  calories, 2 g fat, 1  g saturated fat, 1  g carbohydrates, 33 g  protein, 92  mg sodium

Caribbean Spice Chicken

Name of the Recipe:   Caribbean Spice Chicken    

Type of Recipe: Main Course

Subcategory: Poultry

Time required: 20 minutes-baking; 4 minutes-to microwave

Good for x servings: 4

Ingredients for Caribbean Spice Chicken:

1 tablespoon vegetable oil, 1 tablespoon of garlic powder, ground ginger and curry powder, ¼ cup of slivered green onions and flaked sweet coconut, 1 can of 20 ounces of pineapple slices, 1 tablespoon cornstarch, ¼ tablespoon cornstarch, 2 boneless and skinless chicken breasts in half

Method:

Cooking a Caribbean Spice Chicken is so easy, just follow these steps:

Sap the pineapple juice in a measuring cup that is sufficient enough to hold the juice. Mix all the spices in a bowl.

Batter ¼ tablespoon of the spice mixture together with the cornstarch and pour it in the cup of pineapple juice.

Put the mixture in a room temperature for later use. Dust off all the left over mixture of spices into the chicken breast.

Sprinkle oil all over the chicken breast and put it on the rack of roasting pan.

Set the oven at 400 degrees f and bake the chicken for about fifteen minutes.

Assemble the slices of pineapple on the shelf and bake it for another five minutes. While baking, mix the mixture of pineapple juice. Put it into the microwave for two to four minutes or wait until the sauce thickens or it boils.

Assemble the pineapple and chicken on a platter to serve it. Scoop some pineapple sauce into it and sprinkle some onions and coconuts on top of it.

 You can enjoy now your delectable Caribbean Spice Chicken.

Nutritional Content:

2 g  fiber, 220 calories, 7 g fat, 3 g saturated fat, 26  g carbohydrates, 14  g  protein, 75 mg sodium

Chicken Broccoli Alfredo

Name of the Recipe:   Chicken Broccoli Alfredo  

Type of Recipe: Main Course

Subcategory: Carbohydrates

Time required: N.A.

Good for x servings: 4

Ingredients for Chicken Broccoli Aldredo:

½ cup grated Parmesan Cheese, 1 cup frozen or fresh broccoli, ¼ teaspoon pepper (optional), 8 ounces fettuccine noodles (whole wheat can be used), 1 ¼ cups water, 1 pound boneless chicken breasts, ½ cup non-fat milk, 1/3 cup basic dry white sauce mix, 2 tablespoon butter

Method:

If you want to cook a Chicken Broccoli Alfredo follow these easy steps:

Start cooking the fettuccine noodles first by following the given cooking directions on its packaging.

Do not forget to put the broccoli within the remaining four minutes of the desired cooking time.

After the noodles are cooked, drain it in lukewarm water.

Start to heat the butter in a skillet.

Pour in the chicken breast. Cook it until the color turns brown. Stir it occasionally.

Mix water and the sauce mix in the pan and put it to boil. Cook it until the texture turns thick.

Pour in milk, fettuccine mixture, pepper and cheese.

Serve the Chicken Broccoli with Parmesan Cheese.

Nutritional Content:

2 g  fiber, 510 calories, 11  g fat, 6 g saturated fat, 38 g carbohydrates, 39 g  protein, 230  mg sodium

How To Cook Fiddleheads

            Ferns are said to be a good delicacy. Fiddleheads, a certain kind of fern that grows in Maineis known as ostrich fern. It can be made into a special delicacy. Fiddleheads look like twisted leaves, about one inch in breadth, a covering that is scaly and brown in color, smooth stem and grooves that are in a U shape. You can usually spot fiddleheads during spring time.
            The fiddlehead should be harvested when the rolls grow about one or two inches away from the ground. Take off gently the scaly and papery covering. Rinse it completely. Set ample amount of water to boil and put in the cleansed fiddleheads and start to cook it with a stable boil for about ten minutes. You can also prefer to rinse and steam it. After it is cooked, you can serve it with vinegar or melt butter. It is recommended to eat it right after serving to retain its delicateness. It can also be served with a toast. Fiddleheads can be served as salad. For its dressing you can have onion or vinegar. You can chill it after cooking. Since it is seasonal it is advisable to keep it frozen. In freezing it, rinse it completely and blanch it in a water of about four to six cups for about two minutes.Sap and cool in a water cold enough to cool it or put half ice and water. Set in to moisture or vapor resistant container and then freeze it.
Defrost
and set to boil in ten minutes and then serve it.
Always refrigerate the fiddleheads. It is not advisable to preserve it in can.
          There are lots of ways to preserve fiddleheads but the best ways of preserving it to achieve it's quality  and taste are given below:

Fiddlehead and Shrimp Medley

Ingredients:

lemon juice                                          two tablespoon
fiddleheads                                         one pound
celery seed                                          1/8 teaspoon
thyme                                                 one teaspoon
margarine                                           one teaspoon
green pepper (diced)                          1/2 cup
linguine (uncooked)                            six ounces
pepper                                                 1/4 teaspoon
water                                                   four cups
onion(chopped)                                   2/3 cup
salt                                                       1/8 teaspoon
mushrooms (sliced)                             1/2 pound
Maine shrimp (frozen or fresh)           one to 3/4 pounds

STEPS IN MAKING FIDDLEHEAD AND SHRIMP MEDLEY:

• Cut the fiddlehead's end. Take off the scaly covering and rinse it completely. 
• Set the water to boil in a pan. Put in the shrimp and cook it for about three to five minutes. 
• Sap it well and put it aside. 
• Start to cook the fiddleheads in the boiling water for about ten minutes. Sap it completely.
• Brush the skillet with a cooking spray. Make sure the skillet is nonstick. Put in the margarine.
• Set the saucepan to heat and wait until the margarine melted. Put in the green peppers and onions. Sauté until it turns tenderly crisp. 
• Mix the fiddleheads then start cooking the pasta noodles following the directions of the packaging. Do not put oil or salt. Sap it completely and put aside to warm.
• Put the mushroom slices, celery seeds, pepper, and thyme to the mixture of vegetable.
• Set the heat to medium and start cooking the fiddleheads. Do not cover the pan. It should take about three to four minutes. You'll know it's done when the mushroom turns tender and mixing it occasionally. Blend in the lemon juice and shrimp. 
• Cook and stir it occasionally until it is fully heated. 
• Put the pasta noodles on a platter. Put a spoonful of the mixture of shrimp on the noodles’ top. 
• Serve it while it is hot. 

This recipe serves six servings.

Fiddlehead Dijon

INGREDIENTS:
pepper                                                   1/4 teaspoon
fiddleheads (fresh)                  one and one 1/2 pounds
lemon juice                              3/4 teaspoon
Dijon mustard                         two teaspoons
buttermilk (non-fat)                one cup
tarragon (dried)                       1/2 teaspoon
cornstarch                               one tablespoon


STEPS IN MAKING FIDDLEHEAD DIJON

• Wash the fiddleheads thoroughly. Take off the scaly covering. Put the fiddleheads at a steamer for vegetable and set it to boil.
• Cover the steamer and start steaming for about twenty minutes. You'll know it's done if the fiddleheads turns tender but make sure it's crispy.
• Put it aside and keep it warm.
• Mix buttermilk and cornstarch in a pan. Mix thoroughly.
• Set the heat to medium and cook it while mixing it occasionally. Once it's done the mixture will thickened and turns bubbly.
• Take it off and add in pepper, mustard, tarragon and lemon juice. Blend it completely.
• Assemble the fiddleheads on a platter.
• Sprinkle sauce on top of the fiddleheads.
• Serve it while it is hot.

This recipe makes six servings.

Quick Sour Fiddlehead Pickles

INGREDIENTS
mustard seed                           1/2 cup
water                           two cups
sugar                            1/2 cup
cider vinegar               1/2 gallon
salt                               1/2 cup


STEPS IN MAKING QUICK SOUR FIDDLEHEAD PICKLES

• Combine all ingredients and boil it.
• Put the fiddleheads in a jar (pint-sized), cover it and cook it for about ten minutes.

Sweet Pickled Fiddleheads

INGREDIENTS
salt                               two teaspoons
cider vinegar                           one quart
sugar                            five cups

STEPS IN MAKING SWEET PICKLED FIDDLEHEADS

• Blend together the salt, vinegar and sugar in a pan. 
• Set it to boil and put in the fiddleheads on a jar (pint-sized).
• Cover it and cook it for about ten minutes. 
• This recipe makes about six pints. 

Mustard Fiddlehead Pickles

INGREDIENTS
vinegar                                                two quarts
button onions (peeled)                        one quart
water                                                   four quarts
sugar                                                    two cups
fiddleheads                                         one quart
flour                                                    one quart
salt                                                       two cups
dry mustard                                         six tablespoons

STEPS IN MAKING MUSTARD FIDDLEHEAD PICKLES

• Rinse the fiddleheads and set up the peeled onions.
• Blend water and salt.
• Add on the fiddleheads. 
• Set it aside for twenty four hours.
• Set it to boil and sap using a colander.
• Combine the mustard and flour. 
• Pour in the vinegar to achieve a soft paste.
• Pour in more vinegar and sugar.
• Bring it to boil while stirring continuously until the mixture turns smooth and thickens.
• Put the fiddle heads and cook it. Do not overcook it for it will loose its crispyness.
• Place in a jar and cover right away.
• Set it to boil in a water process canner.
•  

This recipe makes about eight pints.

Plain and Pickled Fiddleheads

INGREDIENTS
cinnamon *
sugar
pepper *
cider vinegar
nutmeg (ground) *
celery seed    *
all spice   *

* 1/8 teaspoon

STEPS IN MAKING PLAIN AND PICKLED FIDDLEHEADS

• Put ample amount of vinegar to coat in the fiddleheads.
• Strain it in the pan.
• Pour in a cup of sugar for a gallon of vinegar.
• Sprinkle celery seeds and all spice.
• Set to boil the syrup for about seven to eight minutes.
• Add in the fiddleheads in the jars.
• Cover it and set to boil for about ten minutes in a water process canner.

Bread and Butter Fiddlehead Pickles

INGREDIENTS
mustard seeds                                     one to one 1/2 teaspoons
onions (large, sliced thinly)                 three large cloves
cider vinegar                                                   five cups
water (cold)
fiddleheads                                         four pounds
celery seeds                                         one to one 1/2 teaspoons
salt                                                       1/2 cup
ice cubes                                              three trays
turmeric                                               one to one 1/2 teaspoons
sugar                                                    five cups

STEPS IN MAKING BREAD AND BUTTER FIDDLEHEADS PICKLES

• Put ample amount of water to coat the fiddleheads. Put in salt and onions and whisk it.
• Add ice to dissolve the salt. It is recommended to use a glass, enamel or stainless steel container that is eight quarts in size.
• Cover the container and let it stand for about three hours in a cool area.
• Sap the fiddleheads and wash in running water that is cold.
• Drain it completely.
• Set to boil the turmeric, celery seeds, and vinegar and mustard seeds in an eight quart size pan or oven. 
• Set the heat to low and cook the mixture for about thirty minutes. Do not cover it and stir it occasionally.
• While simmering it, get ready the jars and its caps.
• Put on the onions and fiddleheads to the oven and set to boil.
• Scoop the fiddleheads while it's hot. Put in the prepared jars and fill it about 1/4 inch away from the top.
• Pour the syrup to the fiddleheads.
• Start processing for about ten minutes in a water process canner. Let the jars cook and check if the caps are tightly closed.

This recipe makes about six pints of servings.

Sugar Free Fiddlehead Pickles

INGREDIENTS
dry mustard                             1/2 cup
cloves (powdered)                  1/2 teaspoon
cinnamon (powdered)             one tablespoon
alum (powdered)                     one teaspoon
salt                                           1/2 cup
vinegar                                    one gallon
allspice (powered)                   one teaspoon
saccharin (powdered)              one teaspoon   (optional)

STEPS IN MAKING SUGAR FREE FIDDLEHEAD PICKLES

• Assemble the fiddleheads inside the jar and put ample amount of water to coat the fiddleheads.
• Cover it immediately.
• Start the processing for about ten minutes. let the water boils. 
• Set it aside and store for two weeks then you it will ready to use.
• If you are planning to sell it be sure to pass it to the Food and Drug Administration and have it check for the saccharin usage.

Test results on pH level of the pickled fiddleheads are between 3.38 to 3.78 for solids and 3.35 to 3.74 for liquids.

It is a must to follow the GMPs or Good Manufacturing Practices for best quality and safety of the product.

Remember not to packed-hot the fiddlehead products and always process it for about ten minutes using hot water.

Ladybug Cake

            There are lots of variety of cakes and children loves it when you make one that is of a unique design. Lady bug cake is a cute and a distinctive one. What is good with a lady bug cake is that it is very easy to decorate. It will only take about one and one and a half hours.

INGREDIENTS NEEDED

frosting (butter cream)
cake (baked) (9" in diameter)
cake (bakes) (5" in diameter)

food coloring (red and black paste)
fondant (one pound)
sugar (confectionery)

TOOLS NEEDED
knife
pipe cleaners                            2 pieces
cake board (rectangular)         one piece
rolling pin
cookie cutter (circle) or shot glass

• Slice a half of the nine inches and five inches cake so it can be put together.
• On the cake board, put the nine inches cake. 
• Put the five inches cake over the paper wax (two pieces) on the cake board's side. It will make easier in pulling over the nine inches cake after the fondant is put. 
• Start frosting the individual layer using the butter cream to get rid off the imperfections. This will make the fondant fit for the cake's surface. 
• Compress a ball of two inches fondant for making the lady bug's eyes.
• The leftover fondant should be divided into two parts. One part should be colored black and the other part should be colored red. Use ample amount of food coloring. A paste can be used to achieve the desired color. The fondant will turn a little bit sticky therefore it is best to coat your hands with the confectionery sugar while you knead the food coloring.
• Cover a certain area of surface with the confectionery sugar and roll the fondant colored with red into three inches cake.
• Get the rolling pin and fold it over and place it at the middle of the nine inches cake.
• The fondant on the sides  and at the top should be smoothed.
• Stuff in the fondant to the cake's bottom.
• Trim any excess fondant using a pizza cutter.
• Mark a line using the back part of the butter knife for the partition of lady bug's wings.
• The black fondant should be divided half. Follow the rolling instruction but the size should be eight inches in circle. 
• Put the rolled fondant over the five inches cake. Follow the directions above.
• Wet a paper towel and wipe off the cake's fondant. This is to put back its color for the confectionery sugar makes the surface dull.
• Take out the five inches cake on top of the nine inches cake until it meets and pull out the paper wax.
• Even out to about 1/4 inch thick the leftover of black fondant.
• Cut it out to ten circles by using a cookie cutter or a shot glass.
• Tap some water at the circle's back and put it over the lady bug cake. Arranged it carefully as how a lady bug black spots.
• Even out the 1/4 inch thick the white fondant. Cut out two eyes using a knife. 
• Add a few drops of water to the five inches cake.
• Create small balls (two) out from the black fondant and smoothed it. Put it into the eyes. 
• Even out a two inches long of the red fondant in making the lady bug's mouth.
• To make the antennas, cut two pieces of wax paper and make a curl by wrapping it on your finger's ends then stick to the cake. 

How To Make Corn Nuggets and Corn Fritters

Ø  Ingredients for Sweet Corn Nuggets

Shoepeg corn (frozen white), drained – two (2) pounds

Sugar – three fourth (3/4) cup

Yellow cornmeal – four (4) cups

Enriched flour – one and one half (1 ½) cups

Salt – two (2) tablespoons

How to Prepare

- Pour all the ingredients in a large bowl and mix. Stir until the mixture becomes sticky. Add more cornmeal and enriched flour in equal measures if necessary to make your mixture becomes sticky. It should be sticky enough to form balls.

- Cut wax paper in a size enough to cover a tablespoon of mixture

- Dust the wax paper with flour, put one tablespoon of sticky mixture then roll it.

- To fry. Put the balls into a fryer. See to it that the oil is already hot. Fry it for about two (2) to two and a half (2 ½) minutes.

- To bake. Bake the balls for about ten (10) minutes or until they become golden brown. To ensure even baking, you can flip the balls after five (5) minutes. After baking you can arrange the nuggets in a bowl or in a platter.

This is good for seventy five (75) nuggets.

Four Ways of Preparing Corn Fritters

Ø  Ingredients

Syrup or powdered sugar (for dressing)

Whole corn kernels (drained) – one (1) can

(or you can also use one and a half (1 ½) cups of frozen, fresh or soften kernel corn) 

Butter (should be melted) – one forth (1/4) cup

Eggs (beaten) – two (2) pcs

Sugar – one forth (1/4) cup

Salt – one haft (1/2) tsp

Baking powder – one (1) tablespoon

Flour – two (2) cups

How to Prepare

- Filter sugar, salt, baking powder and flour.

- Mix the butter, milk and eggs.

- Combine and mix all ingredients except for the powdered sugar or syrup used for dressing.  Add the kernel corn last. Add more flour if necessary to make your batter bind.

To Fry

- Drop the mixture by tablespoon into the frying pan. Make it sure that the oil is already hot. Deep fry for about five (5) minutes or wait until become golden brown.

- Arrange corn fritters in a platter and dust with powdered sugar. You can also serve corn fritters with syrup. Serve while it’s hot!

Ø  Ingredients

Flour – one forth (1/4) cup

Milk – one forth (1/4) cup

Baking powder – one half (1/2) tsp

Salt – one haft (1/2) tsp

Egg – one (1) pc

Corn kernels (frozen, canned, or cut fr cob) – one (1) cup

How to Prepare

- Combine all ingredients in a bowl and mix.

- Drop mixture by tablespoon into a frying pan with hot oil. The oil should be half (1/2) an inch deep.

- Fry and wait until corn fritters are golden brown.

- Arrange corn fritters in a platter and pour the syrup.

- Serve while hot!

- Yields twelve (12) fritters.

Ø  Ingredients

Pepper (freshly ground) – one forth (1/4) tsp

Baking powder – three forth (3/4) tsp

Sugar – one (1) tsp

Salt - one (1) tsp

Eggs – two (2) pcs

Milk - three forth (3/4) cup

Flour – one (1) cup

Corn kernels (cooked) – two and a half (2 ½) cups (or about six (6) ears)

How to Prepare

- Put all ingredients in a bowl and mix thoroughly.

- Drop mixture by tablespoon or by teaspoon into a frying pan with hot oil.

- Fry and wait until both sides turn to golden brown.

- Using a paper towel drain the fritters.

- Serve while hot!

Ø  Ingredients

Corn (cream style) – one (1) cup

Egg yolk – two (2) pcs

Egg white - two (2) pcs     

Flour - one (1) cup

Pepper – one forth (1/4) tsp

Salt – one and a half (1 ½) tsp

How to Prepare

- Mix the cream style corn and two egg yolks

- Combine all ingredients and add one (1) tablespoon bacon grease or melted butter.

- Beat the egg whites and fold in.

- Drop mixture by tablespoon into a frying pan with hot oil. Deep fry, wait until golden brown.

- Serve it with butter and syrup. Serve until hot

- Yields eighteen (18) fritters

How To Make A Bunny Rabbit Cake

A kid's birthday party can never be complete without a cake. Be it homemade or bought from the market, a birthday cake surely makes a party all the more special. In case you like to make cakes at home only, you must be on the lookout for new recipes on a constant basis. If this is true, then you will surely find this article to be quite useful. In the following lines, we have listed instructions on how to make a bunny rabbit cake. Go through it, make a bunny cake for your little one's birthday and see him/ her beaming with happiness.

Bunny Rabbit Cake Recipe

Supplies Needed 

l Cake Mix (for two 9" round cake layers)

l 1 tub Whipped Topping

l 1 package Baker's Coconut (approximately 2 cups)

l 1 small package Licorice Whips (black or red)

l A handful of Jelly Beans or Gumdrops

l 2 9-inch cake pans

l Knife, to spread the icing 

Instructions 

l First of all, you will have to follow the instructions on the package of cake mix and prepare two 9" round cake layers. You can make use of any flavor you want. However, keep in mind that yellow or white cake makes the fluffiest looking bunnies.

l After the cakes have been prepared, keep them aside for later use. Remember, they should be completely cooled down, by the time you use them for the purpose of icing. One of the cakes will be used for the face of the bunny and the other will be cut for making its ears and tie.

l Take a serving tray and keep the cake that you intend to use for the bunny face, in the center. Now, you will have to cut the second cake, with knife, for the purpose of making bow tie and ears for the bunny. You can make use of a template for this.

l Now, you will have to position the cake in such a way that it resembles the face of a bunny rabbit. With the whole cake placed in the center of the serving tray, arrange the ears at the top. The bow tie, on the other hand, will go under the face of the bunny.

l You will now have to attach the ears and bow tie to the bunny face. Place the whipped topping between the ears and face of the bunny as well as between its tie and face, to make sure that they hold together. Next, cover the cake, top as well as sides, with the whipped topping.

l Next, you will be required to sprinkle the coconut all over the cake. You need to lightly coat the entire cake with the coconut shavings. This will help impart the fur texture to bunny face.

l Finally, make the features of the funny, using licorice whips for the purpose. You will use them for the nose as well as whiskers. As to the eyes, attach gumdrops or jellybeans to the face. You can also use them for decorating the bow tie.

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