Healthy Tips, Diet Tips And Recipes

japanese Onion Soup, easy recipe from japan, make soup with oriental taste.

Ingredients:

* 1/2 tsp Minced Garlic
* 1 Onion Chopped
* 1 Celery Stalk Chopped
* 5 Beef Bouillon Cubes
* 1 Chicken Bouillon Cube
* 2 Stalks Green Onions Sliced
* 1/2 tsp Minced Garlic
* 8 Cups Water
* 1 Carrot Chopped

Directions:
Combine all ingredients except green onions and ½ cup mushrooms stockpot
Bring to a boil
Cover - turn to medium heat - simmer for 45 minutes
Variety of stock - discard vegetables
Service and garnish with green onions and sliced mushrooms
Done and enjoy

Italian chicken recipe, easily, practice, no longer time cooking, very easy.

Ingredients:

4 leather, halves of boneless chicken breasts

2 tablespoons oil

3 cloves garlic, minced

2 tablespoons dried rosemary

1 teaspoon Italian seasoning

1 (15 oz) chickpeas drained and rinsed

2 tablespoons dried rosemary

1 / 2 teaspoon cayenne pepper

1 (15 oz) chickpeas drained and rinsed

1 bay leaf
1 (15 oz) can tomato sauce

1 1 / 2 c. Tea white sugar

Sugestion:

Heat 2 tablespoons olive oil in large Skillet on medium heat. Season chicken with rosemary on both sides and cook chicken in hot oil until golden brown equal, 3-4 minutes per side. Remove from Skillet chicken and set aside.
Pour 1 tablespoon oil in Skillet. Cook garlic and mix with the hot oil until soft, about 1 minute. Add tomatoes, Italian seasoning, pepper, sugar, bay leaf and pepper flakes falling from the pan and stir. Back to Skillet chicken, reduce the heat to medium low. Simmer until chicken is no longer pink in center and juices run clear, 10-12 minutes.
Stir in the chickpeas in a saucepan and cook until beans are heated, 2 to 3 minutes .

Fried Chicken Breasts, Popular Recipes, made an easy recipes, and enjoy your food.

Ingredients:
* 6 halves chicken breast

* Vegetable oil

* 1 / 2 teaspoon salt

* 1 cup flour

* Salt and pepper

* 1 c. tea baking powder

* 1 / 2 teaspoon black pepper

Sugestion:
Rinse and dry chicken breasts with salt and pepper push it. Drain well. In plastic bags, combine flour, salt, pepper and baking powder. Stir until flour mix chicken is coated well. Refrigerate 2 to 4 hours. Put 1 1 / 2 inches vegetable oil in a large skillet over medium high, about 3705 °. Place chicken in hot oil. When the chicken and brown is hot, lower heat to medium low. Continue cooking for 8 to 12 minutes per side or until golden brown and the juices run clear when pierced with a fork.Done!

• 1 cup buttermilk
• 2 cups shortening
• 1 pound boneless beef top loin
• Salt and pepper to taste
• 1 egg beaten Salt and pepper to taste
• 1 / 4 cup all-purpose flour
• 1 quart milk
• 1 / 4 c. Tea garlic powder
• 1 cup all-purpose flour