Darren's Roti w/ Curry Chicken( Caribbean Style)

  This recipe is actually a favorite of mines. Its one my Mother makes which she learned from her mother and I'm trying to learn too. Also, its a quite popular dish amongst West Indian and Caribbean culture. It's usually eaten like a taco or burrito, but can be eaten in various ways. I call it the Caribbean burrito.



Ingredients:
 1/2lb Flour
1/2 lb Chicken
 Potato(optional)
 Curry Powder
 Seasoning
 1 rolling pin
  Water (varied)
 Medium bowl
 Skillet

Directions:

1. First you pour your flour into the bowl, then you add the water (the amount you need is varied) and as you are adding it, use your hands to mix them together until the flour becomes thick (if it is too soft then add some more water until it gets thick).

2, After you mix your flour you will need to cut up your chicken and seasoned it. If it is already cut up then you will just need to add the seasoning. Next, add your chicken to a cooking pan and put the fire on low to let it steam.

3. Back to your flour. Take a small portion of the flour and roll it in to a ball (baseball size is perfect). Then, you take your rolling pin (if you do not have one then you can use a large size glass bottle) and roll out the flour ball in to a circle. Add it to the skillet( Do not add a large amount of oil to the skillet, 1 tbsp is perfect). Flip it once it starts to brown and once both sides are brown it is done.

4. After your chicken has steamed you will need to add a half ounce of cooking oil to the pot. After that you will need to add the curry powder. Once the oil starts to simmer, you will then need to add about a half cup of water and add your potato then cover it down. You will know it is done when your potato gets soft.

5. Enjoy :)

Food Art: Spring Stuffed Tomatoes

Tomatoes are one of my favorite vegetables. They have many health benefits, are delicious and perfect to prepare in different sauces, to grill, or to eat fresh with pasta, meat, soups, salads, or sandwiches. Moreover, I find different ways to enjoy their unique taste during the warm seasons, so I prepare  Spring Stuffed Tomatoes because is a light and fresh recipe, and it taste the best.

Ingredients:
-six tomatoes
- two cans of tuna
-half cup of rice
-two spoons of mayonnaise
-green olives
-yellow corn
-carrots
-salt
-black pepper

For decoration:
-radish
-celery
-red peppers
-mint leaves

Preparation:
1) In a pot on the stove, boil two cups of water with a pinch of salt and some olive oil, and cook the rice until all the the water is absorbed.

2) Open the cans of tuna and drain their water.

3) Cut the celery and the red pepper in Julianne.

4)With a knife, make a hole in the tomatoes and take away their seeds and their juice helping yourself with a small spoon. Spread the tomatoes with some salt.

5)In a large bowl, mix the tuna, the cooked rice, some chopped olives, the corn, some black pepper and the mayonnaise.

6) With the mixed ingredients, stuff the tomatoes and place them on a plate.

7) Decorate the tomatoes with celery, radish,carrots and mint leaves.

8) Place the stuffed tomatoes in the refrigerator at least one hour prior to serve. The tomatoes are perfect to be served with a green salad. Enjoy!

            Food Art 1105

Easy-to-make Banana Cream Pie 

             

          Ever since I was a child, my grandmother always made the best pies. It didn’t matter what type of pie you wanted; she would make it. One of my favorite pies that she made was Banana Cream. This is a simpler version of the more complex recipe of Banana Cream Pie. You can find all of the ingredients at your local supermarket.

Ingredients

1 Egg

Milk

Whip cream

Bananas

Premade piecrust

2 boxes Jell-O Banana Pie filling mix

Directions

1. Preheat your oven to 350 degrees. 2. Crack one egg into a bowl then scramble it. 3. Use a brush to coat the piecrust with the egg mixture. 4. Place the piecrust into the oven for 10-13 minutes or until the crust is golden brown. 5. For one pie, pour two boxes of Jell-O instant Pie filling and four cups of milk into a bowl, mix for two minutes or until the filling is creamy. 6. Take your piecrust out the oven and let it cool. 7. Pour one layer of your banana pie filling into the piecrust; then cut 2-3 bananas into thin slices. 8. Place the banana slices on top of the first layer of the filing in a circular fashion. Repeat the process a second time then finish with the last layer of filling on top. 9. Add whip cream on top of the pie if desired. The last step requires a fork – eat up!!!!!!!! Or just pie someone in the face. 

                                                                                                                                                                                

''Food Art 1105''

i choose this recipe because i found it very alike to my personality and the theme i used is my favorite cartoon. you can make cupcakes for any type of occasion it could be a birthday , weeding , anything. i love chocolate so i decide to make them of chocolate i hope you enjoy my designs. 

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.