Credit: Km Cooking Obsession

Ingredients

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions

1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. 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.
7. 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.
8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. 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.
10. 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.)
11. 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

Picture: Shannel Tanner

Recipe:
I premake the garlic by roasting

and pureeing the garlic and then cook it in The butter..

Lemon juice cinnamon old bay,

Red pepper flakes,

Parsley

and a lil corona

Credit: Eclipz KnowsBest

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.

              Direction

-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).

-Your fried rice is ready, serve.

Credit: Debbiecookscuisine

I made it last night and I was going to decorate it with vanilla frosting , they said they can’t wait for that it looks very delicious they want it now I had to cut it, mind you it my first attempt for sponge cake.

Ingredients:

750g cake flour
400ml milk
250g sugar
4 large eggs
250ml vegetable oil
1 cap caramel essence
1 cap lemon essence
5ml vanilla essence
30g baking powder
Drop of yellow food colour

Method:

Mix all wet then add dry ingredients and bake at 180 degreee on preheated oven 280degrees for 45 minutes or until toothpick comes out clean

Vanilla Frosting
500g powdered sugar
85g butter softened
5m vanilla essence
10ml milk

In a bowl mix powdered sugar and butter is g electric mixer on low speed, then stir in vanilla essence and milk then beat until frosting is smooth and spreadable.

I’m not professional yet but ngyazama

Enjoy

Credit: Gugu Precious Macu

Ingredients

3 cups cake flour
3tsp baking powder
3eggs
1 cup cooking oil
1 cup sugar
1tsp vanilla essence

method
sift yr flour
add baking powder

in a separate bowl add
eggs
cooking oil
sugar
sorry I forgot to mention milk neh on my ingredients to yr desire I didn’t measure milk
then add this to yr dry ingredients
then mix thoroughly. nd bake in 180 degrees for 15 min tops .
nd bake with smile THANX boLovey

Credit: Violet Mini Mini‎

adding bkng powder,
aromat,
2eggs&rama whilst still hot&stir to mix everything.U can add grated cheese or milk if u want.
Butternut
Cooked mashed cinnamon&vanilla essence added,stir in custard powder&syrup.
Spinach salad
Cooked,added mushrooms,red n yellow peppers,when cooled added mayonnaise,&tuna fish.
Ox tongue boiled hard skin peeled then fried wd onions,spices till cooked.

Credit: Inhkosikati LaMcusi