That's right. I'm a celebrity chef. Check it. Cheesey Nachos & Sticky Chicken Fajitas. From Scratch. Not the microwave. (Serves 2-3) Prep time - 30 mins, max, three-four hours before cooking. Ingredients: 6 Chicken Breasts (Skinless) Tortillas Maple Syrup (make it a decent one. None of this cheap crap) Worcestershire Sauce Dark Soy Sauce Mixed Spices Mixed Herbs 3 peppers (Red, Green and Yellow for colour) Half an onion 1 Clove of garlic Olive Oil Salsa Sour Cream Guacamole Plain Nachos Lots of grated cheese A Frying Pan (Medium-to-large sized) A Saucepan A big, sharp knife A razorblade Method: - Cut the chicken breasts into strips then cut these strips in half across the piece. Put the chicken into a deep, wide bowl. - Pour the maple syrup onto the chicken until it covers the chicken totally. - Add three-four pinches of mixed herbs and two handfuls of spices to the bowl. - Add three or four splashes of soy sauce and again of worcestershire sauce and stir the contents of the bowls until mixed. Cover with foil or cling film and place in the fridge for 3-4 hours. 3-4 hours later: - Put the nachos on a baking tray and bake until brown. - Cut the stalk and the base from the peppers, then the bulbs. Slice the bulbs length ways into strips. Dice half-an-onion quite finely. - Take the razorblade (or knife) and slice 6 or 7 slices from the garlic clove as thin as humanly possible. Tracing paper thin, preferably. - Heat a frying pan and add olive oil. Wait for the oil to get very hot (sizzling) then throw in the peppers and onions. Fry off until browned on the outside. - Heat a saucepan plus some more olive oil. Once the peppers and onions are browned, throw them into the saucepan on low heat to sweat down the veg. - Take the chicken from the fridge and stir again. add a little more olive oil to the frying pan and wait until sizzling again. Throw in the garlic slithers until they "dissolve" into the oil. Take the chicken pieces from the marinade and put into the frying pan. Cook up until the chicken is cooked right through and the marinade has caramelised. Take the veg out of the saucepan and put on a plate with the chicken. - Take the nachos out of the oven and put them on a plate. Take the cheese, put it into a small-medium jug with a splash of olive oil and microwave until melted. - Pour the marinade into the saucepan and simmer. - Pour the marinade over the veg and chicken. - Pour the cheese over the nachos. - Put the Sour Cream, Guacamole into bowls. - Take the salsa and add half a handful of spices to it and stir them in, then put it into a bowl. - Put the tortillas on a plate Serve and enjoy. Just a tip. After you've done the chicken, put the pan in to soak in hot, soapy water. The caramelised sauce can be a bitch to scrub off otherwise.
Ok then seeing as this is a recipe section i'll post my favorite dessert. Tiramisu. Sort of an Italian Coffee Cake which is absolutely delicious <u>Ingredients</u> 3 cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar 6 tbsp Amaretto liqueur 2 eggs, separated 250g/8¾oz mascarpone cheese 250ml/8¾ fl oz whipped cream cocoa powder, to dust 1 packet of Savoiardi (sponge lady finger biscuits) <u> Method</u> 1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. 2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. 3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. 4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. 5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. 6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. 7. Smooth the surface and dust the top with the cocoa powder. 8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
im a pretty good cook.. i kinda like cooking.. especially when it turns out good.. i might post my pancakes later.. and for the fajitas how am i gonna get 6 breasts when i cant even get 2?
<div class="quote_poster">echo369 Wrote</div><div class="quote_post">im a pretty good cook.. i kinda like cooking.. especially when it turns out good.. i might post my pancakes later.. and for the fajitas how am i gonna get 6 breasts when i cant even get 2?</div> I'm a chef, not a counsellor. Your inadequecies are your problem.
<div class="quote_poster">Max Wrote</div><div class="quote_post">Ok then seeing as this is a recipe section i'll post my favorite dessert. Tiramisu. Sort of an Italian Coffee Cake which is absolutely delicious <u>Ingredients</u> 3 cups of strong black coffee, preferably espresso, cooled 3 tbsp caster sugar 6 tbsp Amaretto liqueur 2 eggs, separated 250g/8?oz mascarpone cheese 250ml/8? fl oz whipped cream cocoa powder, to dust 1 packet of Savoiardi (sponge lady finger biscuits) <u> Method</u> 1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side. 2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale. 3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon. 4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume. 5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess. 6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer. 7. Smooth the surface and dust the top with the cocoa powder. 8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.</div> Haha, i love that. I made that in cooking at school before.
I want to be a chef Going to collage then uni to study Love cooking and il maby try that recipe laters sounds delicous
<div class="quote_poster">xCELTiiCxGURLLx Wrote</div><div class="quote_post">I want to be a chef Going to collage then uni to study Love cooking and il maby try that recipe laters sounds delicous</div> You will be making them for me
<div class="quote_poster">Big Aaron Wrote</div><div class="quote_post"> Just a tip. After you've done the chicken, put the pan in to soak in hot, soapy water. The caramelised sauce can be a bitch to scrub off otherwise.</div> Noooooooooooooooooooooooooo. You should never I repeat Never put a frying pan in hot soapy water. That is how you take all the non stick off. If you do need to soak just use water NEVER soap. To help a fying pan to regain some non stickiness you should heat up table salt on the hob in the frying pan and hopefully it will save your pan.
You are meant to burn the oil into it when you get the pan and keep wiping it with a piece of kitchen roll until non remains the same as with a new wok when you get one . Once you have lost it the salt method is the only one to save it.
<div class="quote_poster">bringiton Wrote</div><div class="quote_post">You are meant to burn the oil into it when you get the pan and keep wiping it with a piece of kitchen roll until non remains the same as with a new wok when you get one . Once you have lost it the salt method is the only one to save it.</div> Yeh he is correct i do it if i cook myself a stir fry in the wok. Clean it with some dry kitchen roll and it also seals all the flavour apparently
