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Archive for February, 2008

At the recent Fiery Foods and Barbecue show in Albuquerque, we made enough Santa Fe Chicken to serve 5000 guests. Some of our customers call this Chili Chicken, but it did originate in Santa Fe. When other vendors were opening bags of chips to serve with their salsa, we stuck to our philosophy that real food demands real cooking. If we’re going to be in the specialty foods business, we’d better get cooking. Three hundred pounds of chicken, thirty onions and fifteen bunches of cilantro went toward our effort, but the results were impressive.

Many happy customers walked away with our Green Sauce and a new Chicken Recipe. There’s something magical that occurs when chicken meets green chile and cheese. The flavors blend, becoming one. The fierceness of green chile gives way to a more pronounced statement of flavor, allowing the protein to come forward. Each year we get hundreds of requests for our cooking recipes. Some claim their kids have become addicted to the flavors and we figure it’s a good thing. In the fast paced world of soccer, baseball and scouts, we’re happy to manufacture and promote quality food products.

Want to make a multicoloured rice and surprise your guests.Here is a very special and rare

recipe made in most of our Indian homes and the colours of the dish is sure to attract one

and all.This dish makes a delicious main meal or center meal.It is easy to prepare.India is the home of a variety of rice recipes and tri color rice is the most special of them.Try this lip smacking ,delicious dish which is sure to become a family hit.

Preparation:

Orange rice:

3 to 4 carrots(Grind and take juice)

1 pinch saffron powder

2 tsp red Chilli powder

salt to taste

1 tsp. ginger garlic paste

In oil saute Ginger garlic paste Add red chilli powder ,salt,carrot juice,kesari powder Add 1/4 glass of rice with 1/2 glass of water and cook it.

White rice:

1 tsp Ginger garlic paste

1 big onion

(2 Cadomoms,2 cloves,1 inch cinnamon stick) powdered

Salt to taste

In oil saute ginger garlic paste and onion. Add cloves,cinnamon stick ,cardomoms and salt. Add 1/4 glass of rice with 1/2 glass of water and cook it.

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only trick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.

Ingredients:

For the Chicken

4 Skin-on, boneless chicken breasts

2 Fresh Lemons completely juiced

6 cloves garlic

1 tsp Salt

1 tsp Pepper

1 tsp Basil

1/4 tsp Cayenne Pepper

6 large potatoes cut into 1/4 inch thick slices

For the ‘thoom’ marinade (Arabic for garlic)

4 cloves of garlic

1/2 cup olive oil

1/4 cup lemon juice

1/4 tsp salt

a dash of cayenne.

Directions:

Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.

Plsce the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refridgerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.

Probably among the most popular dishes from the Mexican cuisine that have been imported by many other countries, steak fajitas are a true feast whether you go to Mexico, the United States or Canada. The original steak fajitas were made of grilled beef with all sorts of vegetables cooked together and served on a special tortilla. This is similar to a corn pancake but of a different hardness level, and besides the steak fajitas you can add some cheese, Mexican tomato sauce or salsa and sour cream. The great taste of the fajitas comes from the way it is cooked in very finely cut slices, since this is the only way to prepare it rapidly.

The meat cuts used for the preparation of steak fajitas comes from the belly area, which is the least tender sort of beef, only special thin cutting makes the dish so great. Presently, there are other types of meat such as poultry or pork that are successfully used to make steak fajitas. The origins of the dish seem to go to Spain, but it has been part of the Mexican cuisine for such a long time that it cannot be taken out of this local context. The American version of the cut specific to the steak fajitas is known as skirt steak, and it enjoys a great popularity when served with other side dishes than tortillas too.

CONTENTS

GRANDMA’S OVEN FRIED CHICKEN

Grandma’s OATMEAL COOKIE MIX

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

COCKTAIL SAUCE

LIGHTSIDE

RUSSIAN BORCH SOUP

UKRAINIAN CABBAGE ROLLS

ITAKIAN SPAGHETTI

CHINESE BEEF AND POTATO PATTIES

POLISH PYROGY

DUTCH APPLE PIE

Grandma’s Oven Fried Chicken

4 ounces……………..(125 ml)……………potato chips.

½ cup ………………..(125 ml)……………butter.

½ teaspoon ………….(2.5 )………………garlic powder.

Melt butter. Brush chicken with butter. Crush potato chips with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F (190 C) for about 1 hour.

YIELD: Coating for 1 fryer.

TIME: Preparation 10 minutes, cooking time approx. 1 hour.

Grandma’s Oatmeal Cookie Mix

3 cups……………….(750 ml)…………flour.

1 teaspoon…………(5 ml)……………baking soda.

1 teaspoon…………(5 ml)………………baking powder.

2 teaspoon…………(10 ml)……………salt.

2 ½ ………………… (625 ml)………… sugar.

1 cup………………..(250 ml)……………shortening.

3 cups………………(750 ml)……………oatmeal.

Sift flour, baking soda, baking powder, salt and sugar together three times. Cut shortening into sifted dry ingredients unti mixture resembles corn meal. Add rolled oats and mix well. Store in covered container at room temperature.