Angelic Kitchen :P

[Angelic]

One Of My Best Although I Dont Eat Seafood!

Ingredients
170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
salt and freshly ground black pepper


1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
4. Scatter the chopped parsley over the paella and serve immediately.

Enjoy!

[Angelic]

Chicken Fajita Salad Yummyyyyyyyyyyy

2 tablespoons cooking oil, divided
1/4 cup lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 pound boneless, skinless chicken breasts cut into thin strips
1 onion, cut into thin wedges
1 red bell pepper, cut into thin strips
1 (7 ounce) can chopped green chilies, drained
1 cup whole almonds, toasted
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced

Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 minutes. Meanwhile, in a skillet, heat remaining oil on medium-high. Saute onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until it begins to brown. Add red pepper, chilies and marinade; cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado.

[Angelic]

Beef Enchiladas

1 pound ground beef
1 cup cottage cheese
1 (4.25 ounce) can chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 (6 inch) flour tortillas

SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon cooking oil
1 (15 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese

In a skillet, brown the ground beef. Drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13-in. x 9-in. x 2-in. baking dish. For sauce, saute the onion and green pepper in oil until tender. Add tomato sauce, green chilies, chili powder, sugar and garlic powder. Pour over tortillas. Cover and bake at 350 degrees F for 30 minutes. Sprinkle with cheese and return to the oven for 5 minutes or until cheese melts.

[Angelic]

Green Chili Burrito

1 pound boneless pork, cut into 3/4-inch cubes
1 tablespoon olive or vegetable oil
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 cup water
1 cup diced fresh tomato
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
5 teaspoons cornstarch
2 tablespoons cold water
1 (16 ounce) can refried beans
10 (6 inch) flour tortillas, warmed

In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. Combine cornstarch and cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Meanwhile, heat refried beans; spread evenly on tortillas. Spoon pork mixture down the center of tortillas; fold in sides.

[Mohammad]

kell haydole ? iza wa7ad ju3an betsed nafso howi o 3am be7adira lol

[Angelic]

LOOOOOOOOOOOOOOOOL Eh Shu Badak Shi U Can Make In 1 Min????

[Angelic]

Greek Salad Tacos

1 (10-ounce) package Mediterranean-style salad greens
1 medium cucumber, peeled and chopped
1/2 cup Greek-style vinaigrette
1 (12-count) package ORTEGA® Taco Shells, warmed
Toppings: crumbled feta cheese, sliced ripe olives, chopped tomato

Toss salad greens, cucumber and vinaigrette in large bowl.
Fill taco shells with salad mixture. Top with cheese, olives and tomato.

This Is Very Nice One Specially If You Have Guests Over!

[Angelic]

Apricot-Chicken Pasta Salad

4 ounces fusilli pasta
6 fresh apricots (3/4 pound), cut into quarters
1 whole chicken breast, cooked and shredded
2 small zucchini (1/2 pound)
1 red bell pepper,
1 tablespoon chopped fresh basil or 2 teaspoons dried
Apricot Basil Dressing

Cook pasta as package directs; drain and let cool.
Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Apricot Basil Dressing: Combine 2 fresh, ripe apricots (pitted), 2 tablespoons white wine vinegar and 1 tablespoons granulated sugar in blender; whirl until blended. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 tablespoon chopped fresh basil or 1 teaspoon dried basil

[Angelic]

Pain Perdu (French Toast)

6 large eggs
1 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
4 tablespoons unsalted butter
Powdered sugar
Maple syrup (optional)

In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.

[Angelic]

Apfel Pfannekuchen (German Apple Pancake)

3 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
7 tablespoons melted butter, divided use
1 tart green apple, sliced
Powdered sugar for sprinkling
Apple or pear sauce for accompaniment (optional)

Preheat oven to 425*F (220*C).
Make a batter of the eggs, flour, salt, milk and 4 tablespoons melted butterand blend until smooth.
Heat 3 tablespoons of butter in an iron skillet or other oven-proof pan, until bubbly, add apple slices and saute over medium heat until crisp-tender.
Pour batter into hot skillet over the apple slices. Place skillet in oven and bake until edges are browned and crisp and cake is puffed, about 20 minutes. Sprinkle with powdered sugar and/or serve with apple or pear sauce.

[layla04]

yummmm tacos, buritos, enchiladas, fajitas i love mexican food.. more more lol
/me's mouth waters

[Angelic]

Layla You Forgot The Paella ! LOl I Love Mexican 2 But These Are Special Ones They Are The Spanish Version LOOOOOOOOOOOL Will Post Out Some More Soon!

[AngeL]

:( why u did not cook it for me Angelic when you was here ? or when i was there :((

[Angelic]

Lady LOOOOOOOOOOOL 7abibe Inte Khalas When You Come Here I Will Besides I Cooked For You My Best Dish!!!!!!!!!!!!!! Wahahah Remember??????

[Angelic]

Chocolate Chip Apricot Cookies

3/4 cup vegetable shortening
1 1/2 cups packed brown sugar
1 large egg
1/4 cup water
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
1 cup dried apricots, chopped
1 cup semisweet chocolate chips

Preheat oven to 350°F. Lightly grease a baking sheet; set aside.
In a large mixing bowl cream shortening and brown sugar until light and fluffy. Add egg, water, and vanilla; beat well.
In another bowl combine flour, baking soda and salt; stir into creamed mixture. Stir in oats, apricots and chocolate chips. Drop by teaspoonfuls 2 inches apart onto baking sheet; flatten slightly. Bake for 10 to 12 minutes or until golden brown. Cool completely on a wire rack.

[Angelic]

Baked Sweet Potatoes with Crumbled Blue Cheese

4 sweet potatoes
4 tablespoon butter
1 to 2 cups (4 to 8 ounces) crumbled blue cheese
4 teaspoons chopped fresh herbs or a few pinches of dried herbs (parsley, fennel, marjoram, dill)

Preheat oven to 425º F.
Thoroughly scrub sweet potatos and dry. Lightly prick potato skin with fork and bake until tender, 40 to 60 minutes. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs

[Angelic]

Baked Honey Sweet Potatoes

2 medium sweet potatoes
4 teaspoons honey
1 teaspoon ground cinnamon
3 teaspoon ginger
Nutmeg to taste

Wrap sweet potato in foil. Bake at 500 degrees F. for 20 minutes, lower oven to 400 degrees F., bake until tender. Let potato cool.
Cut potato in half. Scoop out pulp, saving the shell. Add to pulp honey, cinnamon, ginger, and nutmeg. Beat potato mixture with electric mixer until smooth. Spoon mixture back into shells. Place on a baking sheet.
Bake at 350 degrees F. for 20 minutes.

[Foxy]

if u have any kind of food that have 0 calories 0 fat shoot it plz

[Angelic]

Foxy Ask A Dietician

[Marwan]

This is co0o0o00ol i should tell my girl about this section lol