Tasty and Healthy Recipe

Foods coated in flour and then deep-fried, generally referred to as "chips" or crisps, have been around since the discovery of cooking fat. In general most regional cuisines around the world has their own version of these batter based snacks. The chip is thought to originate from Andalusia during Moorish rule in the 10th century. The earliest known recorded chips were fried in olive oil, but other oils have been used such as sesame and poppyseed. Chips are considered by many to be part of the American cuisine, and Australia has its own version known as a "fish finger" although this is really more of a different preparation method than being representative of a different country's cuisine. Makes : one and a half dozen Ingredients ·          a total of 18 Oreo cookie ·          For deep-fat frying, oil ·          1 cup baking/biscuit mix ·   ...

  Easy keto chicken chowmein Ingredients -chicken breast cut into bite size cubes -garlic clove minced and diced onion -ground ginger -salt pepper to taste -chili pepper flakes -curry powder -fish sauce or soy sauce (optional) -vegetable oil for searing the meat. Direction 1:  Sautee garlic and onion with a dash of vegetable oil. 2: Dry the chicken and season it lightly with salt, pepper and chili pepper then add it to the pan. Sear both sides on medium-high heat until browned. Add more oil if needed. 3: Lower heat ; add curry powder to the chicken and cook for about 3 minutes. Add the fish sauce (if you use it) now. 4: Pour some beef stock in the pan with a dash of curry powder on top of chicken, then put all the stir fry veggies to make chowmein like vegetables. Stir fry until meat is tender then add salt, pepper or sugar to taste. 5: Serve on top of zucchini noodles or keto spaghetti with sesame sauce. note :  If you like to add tofu, ju...

  Sausage Pie Ingredients Conversion 2 frozen pie crusts 1 pound sausage, ground 450g 1/2 pound cheddar cheese, shredded 225g 4 eggs Directions: Preheat oven to 350°F (180C – Gas mark 4) Cook the sausage until well browned. Spoon it in one pie shell. Cover with cheese. Top with whipped, or well-beaten egg. Salt and pepper to taste Cover with the second pie crust and make slits in the top shell. Bake at 350°F (180C – Gas mark 4) for 30 minutes or until well browned.

  Quick Chicken Cordon Bleu Ingredients Conversion 1 Tablespoon butter or margarine 15g 4 skinless chicken breast halves (1lb) 450g 1 cup shredded Swiss cheese   (2 oz.) 200g ½ cup chopped cooked ham 75g ¼ cup water or dry white wine 60ml 4 cups hot, cooked egg noodles (4 cups dry) 300g 1 can (10-3/4 oz.) condensed cream of chicken soup (305g) Directions : Heat a 10-inch skillet over medium-high heat and add the margarine. Cook the chicken 10 minutes or until browned in both sides. Set aside in a bowl. In the same skillet combine the soup, Swiss cheese, ham and water. Heat to boiling, stirring often. Return the chicken to the skillet and reduce the heat to low. Cover and cook 5 minutes or until the chicken is no longer pink, stirring occasionally. Serve with hot noodles.

 Puffs With Honey Butter Dip Ingredients: 3 eggs 1 (8oz.) carton unflavored yogurt 3 Tablespoons butter or margarine 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda teaspoon ground nutmeg ¼ teaspoon salt vegetable oil Directions: Beat eggs in a large mixer bowl on high speed until they turn yellow, about 3 minutes. Beat in yogurt and butter on low speed. Add flour, baking powder, baking soda, nutmeg and salt. Beat on low speed until well mixed. Heat 2-3 inches of oil  to 360°F (a little more than 180C – Gas mark 4) in deep fat fryer or a 3-quart saucepan. Drop dough by level teaspoonfuls into oil and fry until light brown, about 2 minutes. Drain and serve with the Honey Butter Dip below. Honey-Butter Dip: Beat a ¼ cup softened butter or margarine and ¼ cup of honey in a small mixer bowl until light and fluffy.

  PINEAPPLE GLAZED EASTER HAM Ingredients Conversion 1 Tablespoon flour 15g 1 (20 oz.) can crushed pineapple, drained 600ml 1 Tablespoon cornstarch 15g 12 to 16 lb. fully-cooked ham 5,443g-7,257g 1/2 cup of apple jelly 162.5g 2 Tablespoons lemon juice 30ml 1/8 tsp. ground cinnamon .625g Large oven cooking bag Directions : Shake flour in cooking bag. Place bag in a large roasting pan at least 2 inches deep. Lightly score surface of ham. Place ham in bag. Combine crushed pineapple, jelly, lemon juice, cornstarch and ground cinnamon in a saucepan; stir and cook until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over ham in the bag. Bake 350°F   (180C – Gas Mark 4) 2-1/2 to 3-1/4 hours.