Indian Non-Veg Recipe - Orange Brandy Chicken

Orange Brandy Chicken


Serves : 4


Ingredients :


2 tablespoons butter 
4 boneless chicken breast halves 
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried 
Salt and freshly ground black pepper to taste 
1/3 cup frozen orange juice concentrate, thawed 
1/3 cup chicken broth 
2 tablespoons brandy 
Orange slices


Method :

Melt butter in a large skillet over medium-high heat. 

Season chicken with rosemary, salt and pepper. 

Add chicken to skillet and sauté until brown, about 3 minutes per side. 

Add orange juice concentrate, chicken broth and brandy; simmer until chicken is just cooked through, about 5 minutes. 

Transfer chicken to plate; keep warm. 

Reduce pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. 

Spoon sauce over chicken. 

Garnish with orange slices, if desired, and serve. 

Raisin Bran Muffins

Raisin Bran Muffins


Servings:  12
Preparation Time:  8 min
Cooking Time:  20 min
Level of Difficulty:  Easy

Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.

 
Ingredients :


2 spray(s) cooking spray   
1 cup(s) whole wheat flour   
2/3 cup(s) uncooked wheat bran   
1/4 tsp sea salt   
1 tsp baking soda   
1 tsp ground cinnamon   
1/4 cup(s) butter, softened   
2/3 cup(s) Sugar in the Raw Turbinado Sugar from Natural Cane, or other brand   
1 large egg(s)   
1 cup(s) buttermilk   
1 cup(s) raisins, chopped   




Method :


Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. 


In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.

Notes :

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.

SPECIAL CHRISTMAS PUNCH RECIPES

CANDLELIGHT CHRISTMAS PUNCH

Ingredients :

1 large jar of Tang (24 oz.)

3/4 cup of instant tea with lemon

1 1/2 cups of sugar

1 1/2 teaspoons of ground cloves

1 1/2 teaspoons of ground cinnamon

Method :

To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple juice. 

Bring to boil, let simmer 15 minutes before serving. 

Makes 100 servings.

CHRISTMAS EVE PUNCH

Ingredients :

32 oz. of cranberry juice cocktail

46 oz. of unsweetened pineapple juice

2 cups of orange juice

2/3 cup of lemon juice

1/2 cup of sugar

1 teaspoon of almond extract

Method :

Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. gingerale.

CHRISTMAS SPECIAL - CHRISTMAS PUDDING

CHRISTMAS PUDDING


Ingredients :


2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar


Method :


Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. 
In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. 
Add the eggs one at a time, beating after each addition. 
Add the dates and beat well. Blend in the dry ingredients. 
Turn the batter into the prepared coffee cans. 
Place several layers of aluminum foil on the tops and tie securely with string. 
Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. 
Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. 
Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.


FOR THE SAUCE :


Ingredients :


2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract


Method :


In a saucepan, combine the sugar and cornstarch. 
Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. 
Drop in the butter and stir until melted. 
Add the fruit and pecans. 
Pour the sauce into a serving container. 
Drop the sugar cubes briefly in lemon extract. 
Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. 
Light the cubes, and bring the flaming pudding to the table. 
Slice the pudding, spoon on the sauce, and top with Cool Whip.

SPECIAL CHRISTMAS RECIPE - CLASSIC CHRISTMAS CAKE

CLASSIC CHRISTMAS CAKE


Ingredients :



1 pkg. (8 oz.) of cream cheese, softened
1 cup of butter, softened
1 1/2 cups of granulated sugar
1 1/2 teaspoons of vanilla
1 1/2 teaspoons of cinnamon
2 1/4 cups of sifted cake flour
1 1/2 teaspoons of baking powder
1 jar (8 oz.) of maraschino cherries, drained & chopped
1 cup of chopped pecans
1 1/2 cups of powdered sugar
4 eggs
2 tablespoons of milk


Method : 


In large bowl, beat cream cheese, butter, granulated sugar, vanilla and spices. 
Add eggs, 1 at a time, mixing well after each addition. 
In small bowl, combine flour with baking powder; gradually add 2 cups of the flour mixture to butter mixture. To remaining flour mixture add maraschino cherries and 1/2 cup of the chopped pecans; fold into batter.
Grease 10 inch bundt pan or tube pan; sprinkle with remaining 1/2 cup chopped pecans.
Pour batter into prepared pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. 
Let cool in pan on wire rack 5 minutes. Loosen edge; remove from pan. 
Cool completely on wire rack. 
In small bowl, beat powdered sugar and milk until smooth. 
Spoon icing over cake.
Garnish with pecan halves and candied cherries.