Indian Sweets Rasgulla Gulab Jamun Box Recipes Mithai Ladoo Barfi Jelebi Images PHotos Wallpapers : Indian Recipes For Kids Lemon Pepper Popcorn

Tuesday 25 November 2014

Indian Recipes For Kids Lemon Pepper Popcorn

Indian Recipes For Kids Lemon Pepper Popcorn Biography

Source(google.com.pk)

Ingredients

1 packet butter flavor popcorn

1 tsp cracked black pepper

1 tsp lemon zest

1 tsp amchoor powder

1 tsp lemon juice

Method

Prepare the popcorn in a micro wave.

When done, transfer it into a bowl.

Mix the cracked black pepper, lemon zest, salt, amchoor powder together.

Then add to the popcorn and toss well in a bowl. Drizzle with a splash of lemon juice.

Garnish it with some chopped coriander leaves and serve hot.

1 tbsp olive oil

1 sprig fresh thyme, leaves only

½ chicken breast

salt and freshly ground black pepper

½ lemon

For the garlic dauphinoise potatoes

5 new potatoes, sliced

100ml/3½fl oz whole milk

200ml/7fl oz double cream

1 garlic clove, peeled, crushed

1 tsp Dijon mustard

2 tbsp chopped fresh flatleaf parsley

salt and freshly ground black pepper

Heat oven to 350. Place popcorn in a 9x13-inch baking pan that has been lined with foil; set aside. Place butter in small bowl and microwave about 20 seconds or until melted.

Pour butter over popcorn and toss to coat. Sprinkle Parmesan cheese and lemon pepper over popcorn and toss again. Bake 7-10 minutes or until heated through. Toss again just before serving. Serve immediately or cool completely and store in an airtight container.

For the lemon and thyme chicken, heat the oil and thyme leaves in a frying pan over a medium heat. Fry the chicken breast for 5-6 minutes on each side, or until cooked through and golden-brown. (The chicken is cooked through when the juices run clear.) Season, to taste, with salt and freshly ground

Preparation method

Add the lemon half to the pan, cut-side down, for the final 2-3 minutes, or until chargrilled.

Meanwhile, for the garlic dauphinoise potatoes, bring the potato slices, milk, cream and garlic to a simmer in a saucepan over a medium heat. Simmer for 8-10 minutes, then stir in the mustard and parsley and season, to taste, with salt and freshly ground black pepper and cook for a further 2-3 minutes, or until the potatoes are tender.

To serve, spoon the garlic dauphinoise potatoes onto a serving plate. slice the lemon and thyme chicken breast in half and place on top of the potatoes. Serve the chargrilled lemon half alongside.

Ingredients:

Serves: 3Yield:

YIELD

cups

Update

cups Units: US | Metric

6 cups popped popcorn

2 tablespoons butter or 2 tablespoons margarine

3 tablespoons parmesan cheese, grated

1 1/2 teaspoons lemon pepper

Directions:

Heat oven to 350. Place popcorn in a 9x13-inch baking pan that has been lined with foil; set aside. Place butter in small bowl and microwave about 20 seconds or until melted.

Add the lemon half to the pan, cut-side down, for the final 2-3 minutes, or until chargrilled.

To serve, spoon the garlic dauphinoise potatoes onto a serving plate. slice the lemon and thyme chicken breast in half and place on top of the potatoes. Serve the chargrilled lemon half alongside.

Ingredients: