CRISTMAS COOKIES

  • Total TimePrep: 40 min
  • Chilling Bake: 10 min/batch + cooling
  • Makes about-2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/3 cup molasses
  • 1 large egg, room temperature
  • 2 tablespoons water
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • Frosting of choice

Directions

  • Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased bakingsheets.
  • Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

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CHICKEN PASTA.

  • Prep:30 mins
  • Cook:45 mins
  • Serves 6

Ingredients

  • 4 tbsp oil
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • ¼ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 6 tbsp mascarpone
  • 4 chicken breasts, sliced into strips
  • 300g penne
  • 70g cheddar , grated
  • 50g grated mozzarella
  • ½ small bunch of parsely , finely chopped

Method

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone. 
  • Heat 1 tbsp of oil in a frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through. 
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

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HOMEMADE PIZZA

  • Total Time Prep:25 min + rising Bake:25 min
  • Makes 2 pizzas (3 servings each)

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup canola oil(https://amzn.to/37GPAyl)
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 medium green pepper, diced
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms.
  • Turn onto floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
  • Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
  • Bake at 400° for 25-30 minutes or until crust is lightly browned.

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PEANUT BUTTER COOKIES.

PREP TIME-5

 MINS COOK TIME-10 MINS

TOTAL TIME-15 MINS

INGREDIENTS

  • 1 cup (250g) creamy peanut butter(https://amzn.to/39HiQHR)
  • 1/2 cup (125g) chunky peanut butter(https://amzn.to/3qttZ52)
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar for rolling cookies in.

INSTRUCTIONS

  1. Preheat oven to 375°F (190 degrees C).
  2. In a large bowl, cream together the peanut butters, butter, granulated sugar, and brown sugar until well blended.
  3. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into creamed
  4. mixture.
  5. Scoop dough into balls. (I used a 3-tablespoon scoop). Roll each dough ball in granulated sugar.
  6. Place cookies 2 inches apart onto ungreased cookie sheets.
  7. Press each ball once with crisscrossing fork tines.
  8. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!

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KFC STYLE CHICKEN.

INGREDIENTS

  • 2 cups flour
  • ½ cup breadcrumbs(https://amzn.to/3okHhP8)
  • 2 cups buttermilk(https://amzn.to/3ggzCPn)
  • 1 whole chicken cut into pieces – drumsticks, wings, breast and thighs
  • Vegetable oil for frying
  • Spices:
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons paprika(https://amzn.to/3mCoazP)
  • 1 teaspoon garlic salt
  • 1 teaspoon celery salt
  • 1 teaspoon oregano, ground
  • 1 teaspoon sage, ground
  • 1 teaspoon thyme, ground
  • 1 teaspoon marjoram(https://amzn.to/3qoYaKw)
  • 1 teaspoon dried sweet basil, ground
  • 1 teaspoon chilli powder
  • 1 teaspoon mustard powder
  • 1 teaspoon chicken seasoning(https://amzn.to/33DW5Rb)
  • 1 teaspoon all spice

INSTRUCTIONS

  1. Mix the dry ingredients (flour, breadcrumbs and spices) in a large bowl and set aside.
  2. Put the chicken pieces in a large flat dish and pour the buttermilk over so that the chicken pieces are covered. Marinate in the refrigerator for at least two hours. This helps to tenderise the meat and remove any blood.
  3. Now remove the chicken pieces from the buttermilk, shake off the excess liquid and toss with dry ingredients. You can also fill a clean plastic bag with the spice mixture, add the chicken, close the bag and shake! Whatever your method, try make sure to coat the chicken completely.
  4. Fill a large frying pan with oil and heat the oil until small bubbles start to form. Now add the chicken. Make sure there is enough oil to cover halfway up the largest piece of chicken.
  5. Allow the chicken coating to brown slightly and then turn the temperature down to medium-low and allow the chicken to cook for 20-30 minutes or until cooked through. Remember to turn the chicken occasionally. Times may vary according to chicken sizes and stove temperatures.
  6. Drain well on paper towel and enjoy with fried chips or mash and gravy, coleslaw and salads.

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FRENCH FRIES

  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Total: 2 hr 50 min
  • Serving: 8 servings

Ingredients

5 pounds russet potatoes(https://amzn.to/2VwzLo1)

Vegetable or peanut oil, for frying

Sea salt(https://amzn.to/2KUSAz8)

French fries masala(https://amzn.to/37z82J5)

METHOD

1.Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.


2.Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)


3.When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.


4.Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.


5.Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.


6.Sprinkle with sea salt,french fries masala,mayonise and dive in!

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COLD COFFEE.

Prep Time-5 minutes

Servings-1 serving

Calories-56kcal

Course-Drinks

INGREDIENTS

  • 1 cup ice (or coffee frozen into cubes)
  • 1 cup coffee, at room temperature or chilled
  • 2 tablespoons cream, milk or half & half
  • 1 to 2 teaspoons granulated white sugar (or simple syrup- see Recipe Notes below)

INSTRUCTIONS

  • Fill a glass with ice. Pour in coffee. Add cream and sugar (or simple syrup). Stir and drink!

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GOLDEN CHICKEN WINGS.

Prep time: 10min
Cooking time: 25min

Serves 4

INGREDIENTS

  • 12–18 chicken wings
  • keith^s chicken sauce(https://amzn.to/2L0P0Uk)
  • ½ cup tomato sauce
  • 30ml apple juice
  • 15ml soy sauce
  • 1 tsp paprika
  • Sesame seeds (optional)

METHOD

  • 1.For the marinade: mix all ingredients together in a bowl (do not marinate the chicken just yet). Set aside.
  • 2.Prepare the wings: grab the wings and open them up. Place a skewer through the wings to make them easier to nibble on later.
  • 3.Braai the wings for 20 minutes over medium-to-hot coals until they’re crispy.
  • 4.Remove the wings from the fire, put them in a bowl and pour the marinade over them. Make sure that you coat them evenly.
  • 5.Place the wings back on the braai for another 5 minutes until the marinade is glazed.
  • 6.Remove from the braai, place into a bowl or on a plate and sprinkle with sesame seeds.

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MASALA POTATO.

PREP TIME-10 mins

COOK TIME-20 mins

TOTAL TIME-30 mins

COURSE-Vegetable

SERVINGS-8 servings

CALORIES-197 kcal

INGREDIENTS 

INSTRUCTIONS 

  • In a dry saucepan or cast iron skillet, roast the garlic, skin on, for a couple of minutes, turning over once, until slightly soft. Peel and place in a blender with the soaked chilies and ½ cup of water or the soaking liquid. Blend until smooth and set aside.
  • In a large wok or saucepan, heat the oil. Add the mustard seeds and when they sputter, add the fenugreek and fennel seeds and turmeric. Stir for half a minute, then add the potatoes.
  • Stir well to coat the potatoes with the spices. Turn the heat to medium and place a tight-fitting lid on the pan. Pour some water over the lid (a rimmed lid works best for this– the water on the lid helps the potatoes steam without sticking or burning). Cook the potatoes for 15 minutes or until they are fork-tender but not mushy.
  • Add the red chili-shan aloo masala-garlic paste and stir well to mix. Let the potatoes cook in the past for 2-3 minutes until the water dries out. Add salt to taste and lime juice and garnish, if desired, with coriander.
  • Serve hot with rice and dal.

THANK YOU.

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