Onelite Free Recipes Blog

KFC Pork BBQ Sauce

admin — Thu, 02 Jul 2009 04:21:46 +0000

Ingredients

2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce

Method

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

Today’s Book Is Huisgenoot Top 500 Wenresepte

admin — Wed, 01 Jul 2009 04:00:13 +0000

Die immergewilde Huisgenoot Wenresepte-reeks is onlosmaaklik deel van die Suid-Afrikaanse kosavontuur – kookboeke wat hulle plek volstaan reg langs Kook en Geniet. Nou het alle Wenresepte-aanhangers die kans om hulle uit te leef met ‘n versameling van die Top 500 Wenresepte. Die boek is spesiaal saamgestel sodat Huisgenoot-lesers die gewilde tydskrif se 90ste verjaardag in styl te vier. Hierdie lywige samestelling bestaan uit 17 liplek-lekker hoofstukke, insluitend Soutterte, Soet terte, Gebakte poedings, Vis en Seekos en Maalvleis en Pastei. Trefferresepte soos Ouma se Karoolamspastei (Wenresepte 7), Pampoenkoekies in stroop (Wenresepte 1), Biltongsop (Wenresepte 7) en Varkboud met lemoensous (Wenresepte 4) is ingesluit. Natuurlik het Suid-Afrikaners se soet tand nie vergete gebly nie met staatmakers soos Melktertkaaskoek (Wenresepte 3), Gemmerpoeding (Wenresepte 2000), Maaskaaskoek (Wenresepte 3) en Allerlekkerste sjokoladekoek (Wenresepte 2). Elke resep is getoets deur die bekwame Huisgenoot-kosspan en dra hul stempel van flatervrye kook- en bakgenot. Ook is daar ‘n versameling pragfoto’s wat saam met die kontemporêre uitleg sorg dat Huisgenoot Top 500 Wenresepte ‘n noodsaaklikheid sal wees in elke kombuis.

To Buy The Book Now Click Here

Random Posts

Cinnamon And Nut Cake

admin — Wed, 01 Jul 2009 03:37:37 +0000

Here is a easy and free Cinnamon and Nut Cake recipe.

Preparation Time: 30 minutes
Baking Time: 30 – 40 minutes
Serves 8 – 10

Ingredients

125 g (125 ml) butter
250 ml (1 cup) sugar
2 eggs
5 ml (1 tsp) vanilla essence
500 ml (2 cups) flour
5 ml (1 tsp) baking powder
3 ml (½ tsp) bicarbonate of soda
1 ml (¼ tsp) salt
1 can (290 g) Nestlé Dessert Cream, soured with 30 ml (2 Tbsp) lemon juice
125 ml (½ cup) chopped pecan nuts
125 ml ( ½ cup) sugar
15 ml (1 Tbsp) cinnamon

Method

1. Preheat oven to 180° C. Grease and line a 23 cm square cake pan.
2. Cream the butter and sugar together.
3. Add the eggs and vanilla. Beat well.
4. Sift dry ingredients together and add alternatively to batter with soured cream.
5. Mix pecan nuts, sugar and cinnamon together.
6. Pour half the batter into the prepared cake pan. Sprinkle with half the cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of the cinnamon mixture.
7. Bake for 30 – 40 minutes. Allow to cool, then cut into squares to serve.

KFC BBQ Baked Beans

admin — Tue, 30 Jun 2009 04:17:21 +0000

Ingredients

2 15 ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Method

Preheat oven to 350 degrees. Pour entire contents of two 15?ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish.

Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.

The Real KFC Secret Recipe

admin — Mon, 29 Jun 2009 04:16:26 +0000

Ingredients

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (called Accent or Zeal in supermarkets, an important ingredient)

Method

Mix all ingredients well in a large bowl.

Although the ingredients and proportions used above are correct (use finely ground ingredients only, or grind them yourself), the cooking process is difficult to match as not many people have an oil pressure cooker handy, the following method approximates the outcome fairly well for home use.

Dip chicken pieces in beaten eggs Then turn them over in regular bread crumbs (commercial) Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees Place chicken in a tray and cover with foil (shiny side out) Cook 40 minutes. Remove the foil then cook for another 40 minutes Baste lightly with oil 5 minutes before the end Let stand 5 minutes and serve.

Ostrich Potjie Recipe

admin — Mon, 01 Jun 2009 02:12:24 +0000

Ever wanted to know how to make a proper Ostrich Potjie Recipe? Well here it is and the best thing is that Ostrich meat is very healthy and tastes great when mixed with brandy, dry sherry and some other great ingredients in a recipe like this one.

Use a number 3 potjie for this one.

Ingredients

30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
pinch nutmeg
salt to taste

Method

Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.

Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

Hot Mutton Curry Potjie Recipe

admin — Mon, 01 Jun 2009 02:04:53 +0000

Here is a great hot curry potjie recipe if you are one of those people that really like hot food, This mutton curry can be made as hot as you want it simply just add less curry to the potjie if you have people that don’t really eat hot food.

Ingredients

2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Method

Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add
more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.
Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

The Great Beef And Beer Potjie Recipe

admin — Mon, 01 Jun 2009 01:58:48 +0000

I’m sure you have heard of making a beef potjie with beer? Well here it is the recipe that has the great tasting beef that simmers in beer. I don’t know what beer you like but you could use any beer it really doesn’t matter.

Ingredients

15 ml cake flour
5 ml paprika
1 kg beef fillet, cubed
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste

Method

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. Replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon. Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.

A great Dumpling Potjie Recipe made the real South African way

admin — Mon, 01 Jun 2009 01:52:51 +0000

Yes you see right this is a Dumpling Potjie Recipe, you can make dumplings in a potjie too you don’t just have to make your dumplings in as a stew in the pot on the stove.

Ingredients

2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Method

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor. Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top. Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!

One of the best Chicken Potjie Recipes

admin — Mon, 01 Jun 2009 01:45:46 +0000

We all need something healthy in a potjie recipe so here is a great Chicken Potjie Recipe that can be made with chicken thighs, chutney, whole button mushrooms and a few other things.

Ingredients

45 ml cooking oil
1 kg chicken thighs
10 ml salt
4 bay leaves
pinch dried thyme
4 black pepper corns
pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Method

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.