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INGREDIENTS


 Cajun Chicken Alfredo Dip

Servings - 2 - 3

INGREDIENTS
Water - 1 litre
Boneless chicken - 500 grams
Salt - 1 teaspoon
Garlic powder - 1 1/2 teaspoons
Black pepper powder - 1 teaspoon
Cayenne pepper - 1 teaspoon
Paprika - 1 teaspoon
Onion powder - 1 teaspoon
White pepper powder - 1 teaspoon
Dried thyme - 1/2 teaspoon
Oregano - 1 teaspoon
Butter - 50 millilitres
Garlic - 2 teaspoons
All purpose flour - 50 grams
Fresh cream - 300 grams
Parmesan cheese - 50 grams
Milk - 200 milliliters
Cream cheese - 250 grams
Coriander - for garnish




PREPARATION


1. Boil 1 litre water in a heavy skillet, add 500 grams boneless chicken, 1 teaspoon salt and mix it well.
2. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the chicken is tender.
3. Then, in a mixing bowl, add 1 teaspoon salt, 1 1/2 teaspoons garlic powder, 1 teaspoon black pepper powder, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon white pepper powder, 1/2 teaspoon dried thyme, 1 teaspoon oreganon and mix it well.
4. Now, heat 50 milliliters butter in a pan, add 2 teaspoons garlic and saute 1 - 2 minutes.
5. Add, 50 grams all purpose flour, 300 grams fresh cream and mix it well to combine.
6. Now, add 50 grams parmesan cheese, prepared seasoning and mix it well.
7. Then, add 200 milliliters milk, 250 grams cream cheese and mix well.
8. Now add boiled shredded chicken and mix it well to combine properly.
9. Then, transfer it ti baking tray and spread some mozzarella cheese over it.
10. Preheat the oven to 350°F/180°C. Bake for 15 - 25 minutes.
11. Garnish with coriander.
12. Serve.

Rainbow Crepe Cake

Servings - 4 - 5

INGREDIENTS

All purpose flour - 325 grams
Powdered sugar - 120 grams
Eggs - 6
Butter - 100 milliliters
Milk - 800 milliliters
Organic food color(Red, Orange, Yellow, Green, Blue, Purple)
Whipped cream

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