Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Easy Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Tuesday, 7 June 2016

Easy Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Easy Recipes Biography

Source:- Google.com.pk

Applewood Smoked Chicken

Ingredients

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon garlic salt

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 tablespoons brown sugar

1 whole chicken, halved

Applewood chips for smoking, as needed

Directions

Watch how to make this recipe.

In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.

Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.

Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

Cornish Hens

Ingredients

1 large Spanish onion, sliced

2 Cornish hens

Cornbread Stuffing, recipe follows

Olive oil

Kosher salt

Freshly ground black pepper

Cornbread Stuffing:

4 tablespoons unsalted butter

1 cup yellow onion, chopped

2 1/2 cups cornbread

1 celery stalk, diced

1/4 cup chicken stock

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Easy Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos