Pollo En Mole (Chicken in Mole Sauce)

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon creamy peanut butter
• 1 tablespoon chocolate syrup
• 1 1/2 tablespoons chili powder
• 1/2 cup tomato sauce
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 6 warm flour tortillas

Directions:

1. 1
   Wash chicken and cut into large chunks.
2. 2
   Place in a pot with enough water to cover the chicken and bring to a boil.
3. 3
   Reduce heat and simmer on medium for about 15 minutes.
4. 4
   Remove all of the broth and add back 1 cup of that broth to the pot.
5. 5
   Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
6. 6
   Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
7. 7
   Serve with warm tortillas.
   
   
   enjoy my friend.

Banana Pound Cake

Ingredients:

• 1 cup shortening
• 1/2 cup butter
• 3 1/2 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons milk
• 2 teaspoons vanilla
• 3 large bananas, overripe & mashed

Directions:

1. 1
   Preheat oven to 325.
2. 2
   Cream together shortening, butter, and sugar.
3. 3
   Add eggs one at a time, beating well after each addition.
4. 4
   Combine flour, baking powder, and salt; gradually add to creamed mixture.
5. 5
   Add milk and vanilla.
6. 6
   Fold in bananas.
7. 7
   Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
8. 8
   Yield: 20 servings.
9. 9
   **NOTE**.
10. 10
    To prevent overbrowning of the top, I lay a piece of aluminum foil over the cake after it turned golden brown. Don't tighten it around cake; just lay it loosely over.

1 tablespoon olive oil

2 cups thinly sliced fresh fennel bulb

1 Roma tomato, diced

1/4 cup pitted green brine-cured olives, chopped

1/4 cup artichoke hearts, marinated in water, rinsed, drained, and chopped

6 eggs

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup goat cheese, crumbled

2 tablespoons chopped fresh dill, basil, or parsley

1. Preheat the oven to 325 degrees. In a large ovenproof skillet, heat the olive oil over medium-high heat.
   Add the fennel and sauté for 5 minutes, until soft.
2. Add in the tomato, olives, and artichoke hearts and sauté for 3 minutes, until softened.
3. Whisk the eggs in a large bowl and season with the salt and pepper.
   Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.
4. Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.
5. Top with the dill, basil, or parsley.

Senegalese sweet potato, rice and beans stew

Ingredients:

• 1/2 cup vegetable oil
• 5 large onions, chopped
• 10 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 2 cups black-eyed peas (pre-soaked)
• 5 carrots, well-chopped
• 2 yams or 2 sweet potatoes, well-chopped
• 5 cups rice
• 1 vegetable bouillon cube
• 5 teaspoons salt
• pepper
• 1/2 teaspoon hot pepper

Directions:

1. 1
   In one big pot or vat, saute chopped garlic and onions.
2. 2
   When translucent, add tomato paste and mix it in thoroughly.
3. 3
   Then add water (about 10 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt.
4. 4
   Boil until beans are tender.
5. 5
   Then add rice.
6. 6
   Boil 10 minutes covered, then 10 minutes uncovered.
7. 7
   Don't stir until the very end.
8. 8
   You may need to add some more water.
9. 9
   If it is too watery, boil it uncovered some more.

this is good too my friend try it out.

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Ingredients:

• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1/2 small sweet potatoes or 1/2 small yam, diced
• 1/4 red sweet bell pepper, diced
• 1 teaspoon olive oil
• 2 tablespoons lentils (split red)
• 1 -2 teaspoon tomato paste
• 1 cup water
• 3/4 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon ground ginger
• salt or soy sauce
• black pepper

Directions:

1. 1
   saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
2. 2
   add the red bell pepper and saute for an additional minute.
3. 3
   add the lentils, tomato paste and water.
4. 4
   bring water to a boil.
5. 5
   add the paprika, coriander, allspice, fenugreek and ginger.
6. 6
   lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
7. 7
   add salt, soy sauce and black pepper as needed, and serve.
   
   
   enjoy my friend thank you.
   
   

what i love about meatball is that you can eat it with every thing you like and you can make it the way you like my friend.

Italian Meatball Soup - Quick

Ingredients:

• 1 (14 ounce) can beef broth
• 1 (14 1/2 ounce) can diced tomatoes with onion and garlicor 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 1/2 cups water
• 1/2 teaspoon italian seasoning, crushed
• 8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 8
• 1/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok)
• 1 cup loose pack, frozen mixed vegetables
• 1 tablespoon finely shredded parmesan cheese or 1 tablespoon gratedparmesan cheese

Directions:

1. 1
   Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
2. 2
   Add meatballs, pasta and frozen veggies.
3. 3
   Return to boiling, reduce heat.
4. 4
   Simmer covered, about 10 minutes or till pasta and veggies are tender.
5. 5
   Ladle soup into bowls and sprinkle with cheese.

Kentucky Fried Chicken

Ingredients:

• 2 cups pancake mix
• 2 (1 ounce) packages Italian salad dressing mix
• 2 eggs
• 1/3 cup club soda or 1/3 cup moussey beer
• 3 lbs chicken pieces
• oil (for frying)

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   Combine pancake mix with one package of dressing mix in a large bowl.
3. 3
   Combine remaining package dressing mix with eggs and club soda or beer.
4. 4
   Dip each piece of chicken in egg and soda mixture, then in pancake mixture.
5. 5
   Let dry on rack or paper towelling (pieces should not touch) about 5 minutes.
6. 6
   Heat oil in deep fryer to 425 degrees.
7. 7
   Fry coated chicken pieces in hot oil for 6 minutes.
8. 8
   Remove and place on baking sheet (not touching).
9. 9
   Bake in oven for 30 minutes or until done.

making a fruit salad is good for your body try this and you will enjoy it thank you.

Fruit Salad with Sweet Orange Cream

Ingredients:

• 1/2 cup sour cream
• 1/4 cup frozen orange juice concentrate, thawed
• 2 teaspoons honey
• 1 cup strawberry, halves
• 1 cup red apple, slices
• 1 cup green seedless grape
• 1 (11 ounce) can mandarin orange segments, well drained
• mixed salad green

Directions:

1. 1
   Add sour cream, orange juice and honey to a small bowl and whisk to combine.
2. 2
   Place salad greens on a small platter or in a shallow serving bowl.
3. 3
   Layer with fruit and top with dressing.

Shredded Asian Salad

Ingredients:

• 1 large carrot
• 1 large cucumber
• 3 cups finely shredded Chinese cabbage
• 75 g vermicelli, prepared according to directions
• 1 small red capsicum, sliced into thin strips
• 5 spring onions, sliced into thin strips
• 1/2 cup roasted peanuts
• 1/2 cup kraft* coleslaw dressing
• 1 tablespoon chili sauce
• 2 tablespoons finely chopped coriander

Directions:

1. 1
   Cut the carrot and cucumber into ribbons and then into thin strips.
2. 2
   Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
3. 3
   Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.

Kittencal's Famous Caesar Salad

Ingredients:

• 1 large head romaine lettuce (washed over and thoroughly dried)
• 1 1/2 cups garlic-flavored croutons (or to taste, seeKittencal's Garlic Croutons)
• parmesan cheese
• freshly grated black pepper (to taste)

DRESSING

• 2 anchovy fillets (or to taste)
• 2 fresh garlic cloves (or to taste)
• 1 cup mayonnaise (not salad dressing Hellman's is best)
• 1/4 cup half-and-half cream or 1/4 cup milk
• 1/3 cup grated parmesan cheese
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
• salt and pepper
• 2 teaspoons Worcestershire sauce (or to taste) (optional)
• buttermilk or half-and-half, for thinning

Directions:

1. 1
   In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
2. 2
   Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
3. 3
   Adjust seasonings to taste.
4. 4
   Thin with buttermilk (or milk) for a thinner consistency if desired.
5. 5
   Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
6. 6
   Toss desired amount of dressing with Romaine lettuce and croutons.
7. 7
   Sprinkle with more grated Parmesan cheese if desired.