Pickled Purple Onion
These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.
Author: Arrisje
Sundried Tomatoes
There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.
Chicken Curry Ragout
Chicken Curry Ragout was and still is one of my favorite child hood dishes, my mother used to make for us. It’s easy to make, and you can eat it on rice or puff pastry shells. Either way it’s delicious.
Ingredients
- Chicken breast
- 1 bouillon cube
- 1 onion
- 1 stick butter
- 3 tbsp all purpose flour
- 3 cups of chicken broth (that’s the liquid you cooked the chicken in )
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp curry
- cooked rice or puff pastry shells
Instructions
- Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
- Now it’s time to add the seasonings, pepper, salt, curry and the shredded chicken.
- You can eat the curry chicken on rice or the puff pastry shells. How to bake the puff pastry shells follow the instructions on the puff pastry box.
Chicken Curry
Chicken Curry was and still is one of my favorite child hood dishes. It's easy to make, you can eat it on rice or puff pastry. Either way it's delicious.
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Ingredients
- Chicken breast
- 1 bouillon cube
- 1 onion
- 1 stick butter
- 3 tbsp all purpose flour
- 3 cups of chicken broth that's the liquid you cooked the chicken in
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp curry
- cooked rice or puff pastry shells
Instructions
- Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
- Now it's time to add the seasonings, pepper, salt, curry and the shredded chicken.
- Eat the curry chicken on the cooked rice or the puff pastry shells. Follow the instructions on the puff pastry box.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Baked Buffalo Hot Wings
This is an oven-baked version of the classic fried finger food buffalo hot wings. No grease smell in your house and I am sure way more healthier then the fried version. Here you got the baked buffalo hot wings
