Chicken fried steak recipe step by step

Chicken fried steak recipe

This is the most tasteful one chicken fried steak I’ve ever had. I have made for many times for my filmy and friends.so they loved it and often asked for more. therefor I want to share it with all of you

So, take it and make it for yourself you will never forget the taste of this tasteful recipe.read carefully and 
follow step by step.

                  Ingredients

stores have ingredients on sale!

• •             4 (1/2 pound) hamburger 3D shape steaks
•  
• •             2 glasses generally useful flour
•  
• •             2 teaspoons heating powder
•  
• •             1 teaspoon heating pop
•  
• •             1 teaspoon dark pepper
•  
• •             3/4 teaspoon salt
•  
• •             1/2 glasses buttermilk
•  
• •             1 egg
•  
• •             1 tablespoon hot pepper sauce 
•  
• •             2 cloves garlic, minced
•  
• •             3 glasses vegetable shortening for profound fricasseeing
•  
• •             1/4 glass generally useful flour
•  
• •             4 glasses drain
•  
• •             legitimate salt and ground dark pepper to taste 

                    Method

• 1.            Quid the steaks to around 1/4-inch thickness. Place 2 measures of flour in a shallow bowl. Mix together the heating powder, preparing pop, pepper, and salt in a different shallow bowl; mix in the buttermilk, egg, Tabasco Sauce, and garlic. Dig every steak first in the flour, at that point in the hitter, and again in the flour. Applaud the flour onto the surface of every steak so they are totally covered with dry flour.
•  
• 2.            Heat the shortening in a profound cast-press skillet to 325 degrees F (165 degrees C). Sear the steaks until equitably brilliant dark colored, 3 to 5 minutes for each side. Place singed steaks on a plate with paper towels to deplete. Empty the fat out of the skillet, holding 1/4 measure of the fluid and however much of the strong leftovers as could be expected.
•  
• 3.            Return the skillet to medium-low warmth with the saved oil. Whisk the rest of the flour into the oil. Rub the base of the skillet with a spatula to discharge solids into the sauce. Mix in the drain, raise the warmth to medium, and convey the sauce to a stew, cook until thick, 6 to 7 minutes. Season with legitimate salt and pepper. Spoon the sauce over the steaks to serve.

how to cook garlic greens

how to cook garlic greens 

This is one of the most healthy and buttery greens because some

Of the top vegetables here.in this way your

roast will be complete and tasteful.Try 

vegetables for more time and live for long.

Nutrition: kcal124   fat6g  saturates 2g  carbs10gsugars6g   fibre7g protein 8g salt0.11g

Ingredients

·         1 tbsp olive oil

·         3 onions, sliced

·         3 garlic cloves, sliced

·         150ml hot vegetable stock

·         200g frozen peas

·         600g mixed green vegetables - we used broccoli, asparagus and      mange tout

·         grip of butter

Method

1.    Heat the oil in a large frying pot than take it out a large saucepan with salted water to the boil. Mildly fry the shallots and garlic for 5-8 minutes, landfill in the stock and peas, then boil for a few minutes until the peas are cooked.

2.    In the meantime, boil the all of the veg, cooking the broccoli and asparagus for a couple of minutes first, then throwing in the mange tout for the final min. Trench well and tip into the pot with the peas. Season, now add the butter and mix it well.

Asparagus and potato easy frittata

Asparagus and  potato easy frittata

This is very simple and low calorie very few ingredients and just make it in 20 minutes and enjoy.

 once you must make it you will try again.

•           Nutrition: per serving

kcal310   fat18g   saturates6g   carbs16g   sugars6g   fibre4g   protein19g  salt0.7g

Ingredients

•           200g fresh potatoes, sliced

•           100g fresh asparagus tips

•           1 tbsp. olive oil

•           1 medium onion, finely sliced

•           6 fresh eggs, beaten

•           40g cheddar, irritated

•           rocket

 or some mixed leaves, to serve

Method

1.         Heat the grate to high. Put the potatoes in a pot of cold salted water and bring to the boil. When boiling, cook for 5 minutes until nearly warm, then add the asparagus for 1 minute. And drain well.

2.         Heat the oil in a frying pot and add the onion. Cook for about 8 minutes until softened.

3.         Now mix the eggs with half the cheese in a jug and period well. Pour over the onion in the pot, then throw over the asparagus and potatoes. Now top with the remaining cheese and put under the grid for 5 minutes or until golden and cooked through. Cut into wedges and serve from the pot with salad.

easy Ice cream Recipe

Best Ice cream Recipe

Best and never forgettable taste here are so for this come cool and have a lot of fun with this delicious ice cream recipe. 

You don't accept to own an ice-cream maker to adore a homemade, freezer affable staple.
      Ingredients
         
         • 4 eggs
         • 1 Tsp boilerplate extract
         • 140g alembic sugar
         • 300ml pot bifold cream

        


        Method
1. Separate the eggs. Beat the yolks and boilerplate abstract with an electric barrel until ablaze and foamy. Clean the whisk, again in addition basin barrel the egg whites, gradually until it is blubbery and glossy, a bit like authoritative meringues.
2. Lightly whip the bifold chrism until it cautiously holds its shape. Mix with the yolks and egg white admixture until aggregate is combined. Turn into a container, awning and benumb until solid. Take out of the fridge about 10 mins afore serving.

Ice cream Recipe

Ice cream Recipe

You do not need to very own an ice-cream maker to revel in a homemade, freezer friendly staple

       Ingredients

•       four eggs

•      1 tsp vanilla extract

•      140g caster sugar

•      300ml pot double cream

        

       

           Method

1.            Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk till mild and foamy. Clean the whisk, then in every other bowl whisk the egg whites, steadily including the caster sugar till it's miles thick and sleek, a piece like making meringues.

2.            Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until the whole thing is blended. Turn into a box, cover and freeze till strong. Take out of the refrigerator about 10 minutes earlier than servin