You’ll Need:

1 diced yellow onion
1 diced red pepper
4-5 cooked, diced chicken breasts
3 cans chicken broth
3 cups heavy cream
1 can (8 oz.) diced tomatoes
1- Chili Seasoning packet
1- Taco Seasoning Packet
1- (glass jar, from produce dept) Roasted Garlic bits
1- pkg. Soft Corn shells (for frying and putting on top)
Velveeta Cheese (about 1/4 of the large log)
1/2 stick butter

First, cook and dice your chicken. Even boneless breasts should be cooked at least 45 minutes at 350′.

Then chop your onion and pepper, and saute in 4 TBSP. butter. Add the diced chicken, keep sauteing on low heat. Add about 3 TBSP. roasted garlic bits. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, and finally, your heavy cream. Simmer, add Velveeta.

Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. Use a pizza cutter to cut the soft corn shells into thin strips. When the oil is hot, throw the strips in, cook on each side for about 45 seconds. You’ll be able to tell when they’re done.

Serve the soup with strips on top, and some grated cheese and sour cream. Don’t forget the margaritas!

Ingredients:

250 g (8 oz.) thick rice stick noodles
tablespoons oil
3 cloves garlic, chopped
2 teaspoons chopped red chilies
150 g (5 oz.) pork, thinly sliced
100 g (31/2 oz.) peeled raw prawns, chopped
1/2 bunch garlic chives, chopped
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
2 eggs, beaten
1 cup (90 g/3 oz.) bean sprouts sprigs of coriander
3 tablespoons chopped roasted peanuts
crisp-fried onion, soft brown sugar and chopped peanuts, to serve

Directions:
1. Soak the rice stick noodles in warm water for about 10 minutes or so or until they become soft. Then drain and set aside and heat the wok until it becomes hot. Then add the oil and swirl to coat the side. When the oil is hot, add the garlic, the chili and the pork and stir-fry for about 2 minutes or so.

2. Then add the prawns and stir-fry for about 3 minutes or so. Add the garlic chives and drained noodles to the wok; cover and cook for another minute or so.

3. After that, add the fish sauce, the lime juice, the sugar and the eggs to the wok. Toss them well until it become heated through.

4. Serve immediately, sprinkled with the bean sprouts, sprigs of fresh coriander and chopped peanuts. Traditionally speaking, this should be served with crisp-fried onion, with soft brown sugar and more chopped peanuts on the side.

Nutritional Value:
Protein 20 g;
Fat 17 g;
Carbohydrate 20 g;
Dietary Fiber 2 g;
Cholesterol 145mg;
Energy 1334kJ (320cal)

Ingredients:

Directions:
In a large bowl, mix together the lemon juice, olive oil, black pepper, garlic, and parsley. Add the shrimp to the mixture and toss it around until the shrimp is well coated. Marinate in the refrigerator for half an hour. Bring a large pot of water to a boil and cook the spaghetti noodles for about 10 minutes, or until al dente. Preheat the grill at a high heat setting. Add the shrimp to skewers and grill for about 3 minutes on each side, or until thoroughly cooked. You might want to oil the grate slightly to prevent the shrimp from sticking. Serve the shrimp on top of the noodles and drizzle just a bit of the remaining marinade on top.

Shortcakes are one of the most famous bakery items which look very attractive and tempting. Here a strawberry shortcake recipe is given which is prepared with sponge cake hence these shortcakes are very soft. To make more soft and juicy shortcake pour some orange juice or syrup onto the plain sponge and then make shortcakes. You can make other flavor of shortcake with the same recipe.

Ingredients:

3 large eggs
200 g sugar
100 g flour
1 tablespoon milk
1 tablespoon melted butter

For Topping Creams:

1 cup heavy cream
2 tablespoon sugar
few drops of vanilla extract
Strawberries (chopped)
Strawberry jam

Procedure:

1. In a large mixing bowl beat eggs and sugar together until become foamy and all the sugar granules mix with the eggs.
2. Now add milk melted butter and flour with the beaten egg sugar mixture and mix them well so that no lumps of flour would remain in the batter.
3. Pour the batter in a square or rectangular shape baking pan and place it in oven for 15-20 minutes at 400 degrees F. Don’t forget to grease the pan with butter or oil.
4. Meanwhile make topping for the shortcake, for that take a mixing bowl and place it on a larger bowl containing ice cold water. Now add all the ingredients mentioned for topping including heavy cream, sugar and vanilla, beat them together using whisk until become thick like whipped cream texture.
5. When the sponge has been baked cool it to room temperature on wire rack, after that cut the sponge horizontally from the center to make its two equal pieces.
6. On dark brown surface of one sponge cake piece spread half of the prepared cream and then place the second piece over it, make sure that the brown surface should not be on top.
7. Again make top layer of cream and spread it evenly over the cake. Now cut the whole cake in shortcake shape (rectangular shape). Decorate each shortcake with strawberry jam and chopped strawberries and then place in fridge to chill.

Ingredients

6 large yellow onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon olive oil
6 cups freshly made or canned beef broth
1/3 cup white or red port or dry red wine (optional)
Salt and pepper to taste

Method

• Use a heavy-bottomed 3 or 4-quart covered pan.
• Saute onions in butter and oil until limp.
• Cover and let simmer slowly for 15 minutes.
• Pour in beef broth or bouillon and wine (if desired) and simmer for 30 minutes.
• Or place in an ovenware casserole in a slow oven (300o) for 1 hour.
• Taste, and add salt and pepper if needed.
• Makes about 1 1/2quarts or 6 servings.

A serving suggestion:

• Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls.
• Top each serving with a slice of buttered, dry-toasted French bread.
• To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in a moderately slow oven -325 degree- for 20 to 25 minutes, or until lightly toasted.
• Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pas additional shredded cheese at the table.