Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! http://www.nibbledish.com/people/Chengaleng/recipes/feed/ 2017-12-17T21:39:40+01:00 text/html 2010-11-01T22:57:37+01:00 Glass noodle salad http://www.nibbledish.com/people/Chengaleng/recipes/glass-noodle-salad <ul><li>Soak the noodles in tap water and set aside.</li><li>Combine sauce ingredients and set aside.</li><li>Chop coriander and basil and set aside.</li><li>Thinly slice the onion, mince garlic, grate ginger, grate carrot coarsely and slice snow peas into matchsticks or slivers.</li><li>Roughly cut glass noodles into 3-inch lengths with kitchen scissors. Drain noodles in&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/fe0b433df80cd44537a9aaf4835d4e93.jpg" alt="" /></div> text/html 2010-07-22T05:13:44+01:00 Mushroom Broccoli Spaghettini http://www.nibbledish.com/people/Chengaleng/recipes/mushroom-broccoli-spaghettini <ul><li>Boil spaghettini in salted water until just before al dente. </li><li>Drain and set aside, reserving about 1/4 cup pasta water.</li><li>Saute garlic and mushrooms in olive oil in a pan.</li><li>When garlic is fragrant, add chopped broccoli, grated zucchini and stock cube.</li><li>Stir until cooked through.</li><li>Add pasta and water and cook until water is&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/6f920387fc86a05438451bb7db6586df.jpg" alt="" /></div> text/html 2010-07-15T04:14:46+01:00 Cashew Pumpkin Pasta http://www.nibbledish.com/people/Chengaleng/recipes/cashew-pumpkin-pasta <br /><ul><li>Soak raw cashews in water for 30 min.</li><li>Fry or grill vegie sausages till cooked. Chop into bite-sized pieces and set aside.</li><li>Boil pasta in plenty of water.</li><li>In the meantime, drain cashews. </li><li>Process cashews, pumpkin, tahini sauce, garlic, stock cube and a little water in a food processor till creamy. Add more&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/cf15d770356486b96eabdb2256a28390.jpg" alt="" /></div> text/html 2010-03-10T05:33:49+01:00 Butter chicken (Murgh Makhani) http://www.nibbledish.com/people/Chengaleng/recipes/butter-chicken-murgh-makhani <ul><li><span style="font-family:Arial, Helvetica, sans-serif;">Heat butter till it's frothy.</span></li><li><span style="font-family:Arial, Helvetica, sans-serif;">Add sliced onions and cinnamon and fry on medium heat till onions are soft and translucent.</span></li><li><span style="font-family:Arial, Helvetica, sans-serif;">Add garlic and ginger and stir through.</span></li><li><span style="font-family:Arial, Helvetica, sans-serif;">Add turmeric, coriander and chili powder and fry till fragrant.</span></li><li><span style="font-family:Arial, Helvetica, sans-serif;">Coat&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/5c0d34169ab4dfc0dd8787e090fba668.jpg" alt="" /></div> text/html 2010-01-04T17:57:04+01:00 Cherry Frangipane Tart http://www.nibbledish.com/people/Chengaleng/recipes/cherry-frangipane-tart Pastry-making can be a mysterious and tiresome science to 'instinct' cooks: the sort who gleefully deviate from recipes to follow whatever their noses and tastebuds demand at the time.<br /><br />But an exact science it is, and one that goes beyond just flavour. The proof, they say, is in the&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/8994837efa93ac9b39c829c337de6bf8.jpg" alt="" /></div> text/html 2009-10-11T21:28:14+01:00 Moroccan Stuffed Capsicum http://www.nibbledish.com/people/Chengaleng/recipes/moroccan-stuffed-capsicum <ul><li>Preheat oven to 180 deg celsius</li><li>Mix the spices for the Moroccan spice blend and set aside.</li><li>Break up the cube into a measuring jug. Add boiling water and stir briefly till dissolved.</li><li>Add couscous and sultanas and cover jug. Set aside.</li><li>Wash, halve and clean the capsicums for stuffing, removing the stem and&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/9e378d77652fbbbdc6cf048157abecbd.jpg" alt="" /></div> text/html 2009-09-17T20:29:26+01:00 Cream Custard Puffs http://www.nibbledish.com/people/Chengaleng/recipes/cream-custard-puffs <ul><li>Preheat oven to 200 degrees celsius</li><li>Line baking trays with baking paper</li><li>Thoroughly mix custard powder and caster sugar with milk and water</li><li>Heat on low, stirring constantly for 2 min until it thickens</li><li>Set aside to cool in fridge</li><li>Heat water, milk and butter till it just starts to boil and butter melts</li><li>Add all&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/660d85393c4bf0dc335911efbda050da.jpg" alt="" /></div> text/html 2009-08-30T02:11:53+01:00 Anzac biscuits http://www.nibbledish.com/people/Chengaleng/recipes/anzac-biscuits These 'biscuits' stand patriotically defiant in the lexical hierarchy of baked goods. I've met Aussies who rant over the perceived cultural wipeout by the term 'cookie' and they still hold on to their 'biscuits' while they can.<br /><ul><li>Preheat oven to 160 degrees celsius and line baking trays with baking paper.</li></ul><ul><li>Sift&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/03b8f9e96561e38503c3cea931b5ded9.jpg" alt="" /></div> text/html 2009-01-04T02:45:02+01:00 Spiced Roast Cauliflower salad http://www.nibbledish.com/people/Chengaleng/recipes/spiced-roast-cauliflower-salad <span style="font-style:italic;">This was inspired by the cauliflower salad at Melbourne restaurant </span><a title="Cumulus Inc. Melbourne" href="http://www.cumulusinc.com.au/"><span style="font-style:italic;">Cumulus Inc.</span></a><span style="font-style:italic;"> and the </span><a title="Jamie Oliver Roast Cauliflower" href="http://www.jamieoliver.com/recipes/veggies-and-sides/roasted-cauliflower-with-cumin-coriander"><span style="font-style:italic;">Jamie Oliver roast cauliflower recipe</span></a><span style="font-style:italic;">.</span><span style="font-style:italic;"><br /></span><span style="font-style:italic;">I loved the grainy yet tender texture of the chickpea-sized cauliflower bits. The natural sweetness is intensified&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/1ba6087c4f4a7ad016343e076a714734.jpg" alt="" /></div> text/html 2009-01-03T07:22:15+01:00 Roast Garlic Aioli http://www.nibbledish.com/people/Chengaleng/recipes/roast-garlic-aioli <span style="font-family:Georgia;font-size:13px;line-height:19px;"><span style="color:rgb(51,51,51);font-family:'Lucida Grande';font-size:14px;line-height:15px;"><span style="font-style:italic;">I hosted a baby party lunch today for 3 couples, each with babies of various ages and walking abilities. As I had no baby of my own to brandish, I instead served up a toddler-sized roast chook and about 5 salads... and this roast garlic aioli. </span></span><span&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/980f49b1bf02629cf246f64e79d5786a.jpg" alt="" /></div> text/html 2008-12-30T21:27:44+01:00 Peanut butter chocolate chunk cookies http://www.nibbledish.com/people/Chengaleng/recipes/peanut-butter-chocolate-chunk-cookies <span style="font-style:italic;">My cookies are usually hard and crunchy, so here's an attempt at making them a little lighter by:</span><span style="font-style:italic;"><br /></span><ol><li><span style="font-style:italic;">properly creaming the butter and peanut butter<br /></span></li><li><span style="font-style:italic;">double-sifting the flour<br /></span></li><li><span style="font-style:italic;">folding rather than beating in the flour<br /></span></li><li><span style="font-style:italic;">quickly rolling the dough into balls.<br /></span></li></ol><span style="font-style:italic;"><br />And&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/de73d36e461f1b2d3dc5b642a68e851e.jpg" alt="" /></div> text/html 2008-12-29T19:26:29+01:00 Double Choc Chip Cookies http://www.nibbledish.com/people/Chengaleng/recipes/double-choc-chip-cookies <span style="font-style:italic;">Famous Amos. His cookies made my childhood. At the peak of the franchise madness, those sweet little shops with their Sweet 'Lil Bags were perched in a little corner of virtually every shopping centre on Orchard Rd in Singapore. </span><br /><br /><span style="font-style:italic;">This is a variation on them, and&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/a8520c842f11456f35c5f905aacc643c.jpg" alt="" /></div> text/html 2008-12-12T20:44:07+01:00 Banana Coconut Cupcakes http://www.nibbledish.com/people/Chengaleng/recipes/banana-coconut-cupcakes <span style="font-style:italic;">This was a special order from a friend who wanted &quot;Ooh, ooh, light pink, VERY VERY light pink, please!&quot; frosting on her special birthday cupcakes. </span><span style="font-style:italic;"><br /></span><span style="font-style:italic;"><br /></span><span style="font-style:italic;">I started out toasting the coconut to sprinkle over them, but changed my mind and chucked them in the mix.&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/e382311ee6baa92f0d3cd91ecc05821a.jpg" alt="" /></div> text/html 2008-12-11T04:59:06+01:00 Brown rice chicken http://www.nibbledish.com/people/Chengaleng/recipes/brown-rice-chicken <span style="font-style:italic;">What we had for dinner tonight, which was really leftovers thrown into a baking dish and made interesting with a squeeze of tangy lemon juice, white wine and piquant green olives. </span><span style="font-style:italic;"><br /></span><span style="font-style:italic;"><br /></span><span style="font-style:italic;">If the cheese gets OTT, the lemon helps slice through the heaviness. And the&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/fcda26b801204d69d3abeb3add3c85eb.jpg" alt="" /></div> text/html 2008-12-02T07:35:04+01:00 Red velvet cupcakes http://www.nibbledish.com/people/Chengaleng/recipes/red-velvet-cupcakes <ul><li>Preheat oven to 180 deg celsius.<br /></li><li>Line cupcake pans with paper cupcake liners.<br /></li><li>Sift all the dry ingredients into a large bowl. Set aside.<br /></li><li>Whisk the wet ingredients together until it combines smoothly.<br /></li><li>Gradually sift and fold the dry ingredients mixture into the wet mixture.<br /></li><li>Pour mixture into cupcake liners&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/375d78f5319796d4241884fb10d1075d.jpg" alt="" /></div> text/html 2008-11-02T22:51:50+01:00 Creamy Mushroom Soup with turkish toast http://www.nibbledish.com/people/Chengaleng/recipes/creamy-mushroom-soup-with-turkish-toast Heat olive oil and butter on medium heat.<br /><br />Add onion and fry still slightly softened.<br /><br />Add garlic and stir for another 5 min.<br /><br />Add mushrooms and coat in oil, onion and garlic.<br /><br />Add white wine and cook till mushrooms soften.<br /><br />Add 1 cup water and&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/c1873693c1ec8efe4bd842443f131cb2.jpg" alt="" /></div> text/html 2008-11-02T18:48:38+01:00 Prawn, garlic shoot and shiitake mushroom stir-fry http://www.nibbledish.com/people/Chengaleng/recipes/prawn-garlic-shoot-and-shiitake-mushroom-stir-fry Soak dried shiitake mushrooms in a bowl of hot water for 30 min.<br /><br />Mix marinade ingredients in a bowl and add prawns/shrimp. Leave for 30 min.<br /><br />Julienne the carrots into 2-inch matchsticks.<br /><br />Rinse garlic shoots and slice into 2-inch lengths.<br /><br />Chop cup mushrooms into thick slices.<br&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/04aad75f4a7b51b29cfe56234c9da1dc.jpg" alt="" /></div> text/html 2008-10-29T20:09:31+01:00 Potato, crispy prosciutto and rocket salad http://www.nibbledish.com/people/Chengaleng/recipes/potato-crispy-prosciutto-and-rocket-salad Bring a pot of salted water to the boil.<br /><br />Quarter the potatoes and boil for 10 minutes or until tender.<br /><br />Place eggs in a saucepan of room temperature water and heat on medium-high flame for 15 minutes.<br /><br />While potatoes and eggs are boiling, lay prosciutto out on&#8230;<div><img src="http://www.nibbledish.com/public/images/cached/148x148/recipe_images/78ef393f5c1bcc8b0c982eb2ca2fcee9.jpg" alt="" /></div>