In one medium
bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black
pepper, paprika and poultry seasoning. In a separate bowl, stir together
1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You
may need to thin with additional beer if the batter is too thick.
Heat the oil
in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of
chicken with a little water, then dip in the dry mix. Shake off excess
and dip in the wet mix, then dip in the dry mix once more.
Carefully
place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or
until well browned. Smaller pieces will not take as long. Large pieces
may take longer. Remove and drain on paper towels before serving.
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow
dish, combine cornflakes and cinnamon. In another dish, beat egg whites
until foamy. Roll ice cream balls in egg whites, then in cornflakes,
covering ice cream completely. Repeat if necessary. Freeze again until
firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a
basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to
15 seconds, until golden. Drain quickly on paper towels and serve
immediately.
Pour the
heavy cream and half-and-half cream into a heavy saucepan, place over
medium-low heat, and heat until barely simmering, stirring frequently.
Turn the heat down to low.
Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
Slowly pour
about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking
constantly. Repeat three times more, whisking thoroughly before adding
each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the
egg yolk mixture back into the saucepan with the remaining hot cream,
and whisk constantly over medium-low heat until the mixture thickens and
will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
Pour the ice
cream base into a bowl and allow to cool for about 20 minutes; place in
refrigerator and chill overnight. The next day, pour into an ice cream
maker, and freeze according to the manufacturer's directions. Remove the
ice cream, pack into a covered container, and freeze for 2 hours or
overnight before serving.
When it
starts to snow, place a large, clean bowl outside to collect the flakes.
When full, stir in sugar and vanilla to taste, then stir in just enough
milk for the desired consistency. Serve at once.
In large
bowl, mix together eggs and sugar until smooth; puree peaches in blender
or food processor and stir 5 cups of puree into egg mixture. Stir in
cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
Whisk
together milk, instant coffee granules, sugar, and salt in a large bowl
until sugar is dissolved. Stir in the heavy cream, then cover and
refrigerate until chilled, at least 2 hours.
Pour the
chilled mixture into an ice cream maker and freeze according to
manufacturer's directions until it reaches "soft-serve" consistency.
Transfer half of the ice cream to a one- or two-quart lidded plastic
container. Pour half of the caramel sauce over the top, then repeat the
layers with the remaining ice cream and caramel. Swirl the caramel into
the ice cream using a chopstick or knife. Cover surface with plastic
wrap and seal. For best results, ice cream should ripen in the freezer
for at least 2 hours or overnight.
In large
bowl, stir together sugar and cocoa. Add egg yolks and blend with
electric mixer. Add cream a little at a time, beating well after each
addition. Chill mixture in refrigerator.
While cream
mixture is chilling, grate chocolate chips in blender or food processor
or using a rotary grater, until fine. Stir into cream mixture. Freeze in
canister of ice cream maker according to manufacturer's instructions.
1 (12 ounce) jarchocolate fudge topping, room temperature
1 (1.5 ounce) barchocolate candy bar, grated
Directions
Place 8 of
the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread
evenly with half of the hot fudge topping, then half of the whipped
topping. Repeat with the remaining sandwiches and toppings. Sprinkle
with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
In a medium
saucepan over low heat, cook and stir condensed milk and cocoa until
smooth and slightly thickened, 5 minutes. Remove from heat , and allow
to cool slightly. Stir in heavy cream, light cream, and vanilla.
Refrigerate until cold.
Pour mixture
into the canister of an ice cream maker, and freeze according to
manufacturer's directions. Stir in nuts and marshmallows halfway through
the freezing process.
In a pan heat one tsp of oil and add in the pepperoni slices.
Add in a pinch of red chili and a pinch of sugar.
Saute pepperoni slices till they sizzle and the corners turn up.
Remove from pan.
In the same pan add another tsp of oil and add in the mortadella slices.
Sear the mortadlla slices with a pinch of salt, till the edges curl.
For the bread, spread a little honey mustard mayo on each slice and on
the base place a slice of cheddar cheese. Next, place the pepperoni
slices on it, laying it flat.
Add a layer of thinly sliced tomatoes and then curl the mortadella slices in on the next layer.
Finish off with another layer of cheese and serve with honey mustard mayo or hot tomato chutney.
Chicken spice 1 tsp (A mix of white pepper, coriander, ginger, cloves, cardamom, and salt)
Red chili flakes 1/4 tsp
Baking dish 8x8"
Aluminum foil as required
Cooking Directions
Mix together all of the marinade ingredients.
Pound out the chicken breasts so that they’re equal thickness throughout.
Cut each chicken breast in half.
Cover the chicken with the marinade and refrigerate for 1-2 days.
Preheat the oven to 350F.
Remove the chicken from the marinade (making sure to scrape off the excess marinade).
Layer it in an 8X8” baking dish, just in the center of the dish; don’t let the chicken go to the edge of the pan.
Around the perimeter of the chicken, wrap two pieces of aluminum foil,
so that the chicken holds together in a square; don’t cover the top of
the chicken with foil.
Bake the chicken for 1 hour, or until the internal temperature is 165F
(if you don’t have a thermometer, you can cut the chicken and make sure
there’s no pink inside).
Let the chicken cool for 15 minutes, then put it on a cutting board and thinly slice it.
To make it into shawarma sandwiches, put some chicken, mayo, and pickles on a piece of Arabic bread and roll it up.
