Preheat oven to 350 degrees F. Butter and flour baking dish.Beat together butter and sugar until fluffy.Beat in vanilla. Add eggs one at a time,blending well after each addition.Combine flour with baking soda and salt.Add to batter alternately with buttermilk, beginning and ending with flour.Pour batter into prepared baking dish.Bake for about 1 ½ hours or until a pick inserted comes out clean.
Linisin po ang Chicken (Drumstick) tapos patuluin muna ito at i set aside prepare muna ang Flour mixture, sa isang bowl ilagay ang All Purpose Flour, Chili Ground, Cayenne Pepper, Garlic Powder, Salt at Black pepper mix lang ito ng mabuti tapos sa isang pang bowl ilagay narin ang Egg (Beaten), then pwede na i-dip ang Chicken sa Egg (Beaten) tapos sa Flour mixture i coat ito ng mabuti tapos mag pa init na ng kawali pag ok na pwede na ilagay ang Cooking Oil painitin ulit tapos i dip fry lang ang Chicken hanggang maging golden brown. Served and Enjoy.
1 Cup White Vinegar
½ Tbsp White Sugar
5 Garlic Cloves
3 Pcs Red Chili
Pinch of Salt and Black Pepper (Ground)
Mix lang po sa isang bowl lahat then ready napo para sa masarap na sawsawan.
Brown your meat in a heated oil and after remove it from the pot, kn the same pot put in your onions and Saute until soft, put in your crushed garlic and after your tomato paste and mix until well combined, put back your beef stew in the onion mixture and close the lid and allow it to cook on medium heat for 5minutes and after pour water mixed with Hearty beef stew soup and allow it to cook on medium heat until read
~4 chicken legs
~I cup of steak sauce @jimmysaucessa
~1tablespoon of six for all spice
~1teaspoon of thyme
~1 TEASPOON OF PAPRIKA
~Salt ~150ml water or more if needed
Mix your water with the sauce and all your spices in a pot, season your chicken with salt and put the chicken in the pot and allow it it to cook on medium heat until ready 😊 and after transfer it to the health griller to make the skin crispy
-2tablespoon of steakhouse sauce
-medium onion diced
2tablespoon of brown onion soup
-350ml of water
Grill your wors until ready, slices and keep aside. In a pot saute your onions until soft, and after mix your sauce and soup with water and pour over your onion allow it to simmer on medium heat for 4min and after put in your wors and mix and allow it to simmer on Low heat until the soup is ready and has thicken up
Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
Recipe courtesy of Jason Severs, Three Angels Diner
Ingredient -Rice, Green beans,vegetable oil/magarine, carrots,green pepper, green peas, sweet corn, liver, red kidney,red bonnet pepper, spring onions/onion,seasoning,salt,stock water,curry ,thyme.
-Chop all your veggies and then stir fry for 1minute,add your sliced bonnet pepper. (You can add little seasoning too) then set aside…. Fry your liver also, slice and set aside too.
-Rinse your rice, then pour in a sieve.
-Place your pot on fire, add little vegetable oil/ margarine ,leave for 30 secs, then pour your rice.
-Stir fry for 1minute, now add your seasoning, curry, thyme, onion/spring onion, and a little portion of your green pepper(Onion and green pepper gives your rice a special flavor and aroma while stir frying) .. Be careful when adding your seasoning if you’re still gon use stock water to steam…
-Stir fry on a low heat for about 10minutes (I stir fry for 20minutes).
-Add your stock water, if the stock water is not going to be enough add water.. Be careful when adding water, do not add too much.
-Now taste for salt and seasoning, if there’s need to add more then add.
-Cover to steam/cook, increase heat now.
-Check if rice is done, if it’s not done add little water.
If rice is done, add your veggies and liver, stir until even (By now fire should be off).