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My Signature Chicken Parmesan Spaghetti

Ingredients:

1 lb spaghetti (cook and drain)
1 (24 oz) bottle of your fav spaghetti sauce
6 chicken breast halves
2 tbsp oil
ritz crackers
parmesan cheese (divided)
mozarella cheese
black pepper to taste
sliced mushroom (optional)

Directions For Parmesan Chicken:

1. Crush the ritz crackers (abt 8 - 10pcs) until fine crumbs
2. Mix enough parmesan cheese in a bowl with the crushed crackers and mix them well.
3. Drain excess water from chicken breast and dip them in the mix and coat them well.
Heat the oil, on medium heat, fry the chicken breasts until golden brown.
4. Drain the excess oil from the parmesan fried chicken, let it cool and cut it in strips. Put them aside.

Tips: there will be lil crumbs when u fry, don't waste it, drain it and put it on your spaghetti coz the crumbs will add more taste to the dish.

Directions for the rest:
1. Grease the baking pan with non-stick cooking spray
2. Toss the cooked spaghetti onto the baking pan.
3. Pour 2/3 of the jar of the spaghetti sauce and sliced mushroom too and mix them well.
4. Sprinkle mozarella cheese (use your discretion how much u wanna use, just bare in mind that more cheese, more tasty since we do not use salt) on top of the mixed spaghetti and sauce.
5. Lined the strip parmesan chicken nicely on top of the mozarella sauce.
6. Pour the rest of the spaghetti sauce on top of the chicken.
7. Sprinkle pepper on top for taste.
8. Pour some more mozarella cheese and parmesan cheese on top of the whole thing (mozarella cheese and parmesan cheese shd cover the top layer)
9. Cover them with aluminium foil and bake them at 350 degrees for 30 mins or until cheese melted and a lil brown.
10. Serve.

Selamat Mencuba

Easy Cheesecake

CRUST

1/2 cup graham crackers crumbs
1 tbsp sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

DIRECTIONS

1. Grease 10" springform pan.
2. Mix crust ingredients and toss on sides and bottom of pan.


FILLING INGREDIENTS

2 x (8 oz)packages of cream cheese
1 1/4 cup sugar
3 eggs
2 tsp vanilla essence (divided)
16 oz sour cream
9 tbsp sugar
preserved cherry in a can as topping, drained (optional)

DIRECTIONS

1. Beat cream cheese, sugar, eggs and 1 tsp vanilla essence til smooth.
2. Spoon it into the crust.
3. Place in 350 oven for 30 minutes.
4. Take out and let rest 15 minutes.
5. Mix sour cream, sugar and 1 tsp vanilla essence.
6. Pour on top of the cooled cheesecake.
7. Bake 10 more minutes.
8. Put pie filling on ( drained preserved cherry), if desired.

**You can make the cheesecake without the crust if you want also. My husband prefers it with the crust)**

Selamat Mencuba

Food @ Swensons

Banana Crumple

Banana split

Half BBQ Chicken

Yummy! Yummy @ Breeks

Portobello Mushroom


Grilled salmon on Hot plate


Grilled Rib Eye Steak with Black pepper sauce



Beef Pattie Burger


BBQ Half chicken with Onion Thyme

Salsa Scallop



Hot Hazelnut chocolate


Potato Island

Beef Steak

Beef Steak

Bahan A
1kg daging cincang (dicuci bersih)

Bahan B
(Dikisar halus)
15 tangkai lada kering
10 biji bawang besar (sederhana besar)
3 ulas bawang putih

Bahan C
1 batang kayu manis
2 kumtum bunga cengkih
2 biji buah pelaga

2 sudu makan tomato sauce
2 sudu makan kicap manis
1 sudu makan kicap masin
1 sudu teh serbuk lada hitam
setengah sudu teh kunyit serbuk
4 sudu makan rempah kari daging
1 sudu teh gula
garam secukup rasa

3 biji kentang di potong dadu
sayur campur (mixed vegetables)
sedikit minyak untuk menumis

Cara Memasak:

Tumiskan bahan B, kayu manis, bunga cengkih dan buah pelaga. Masukkan daging dan masak hingga daging sedikit garing. Masukkan bahan C, kacau hingga rata. Jika kering, boleh tambah sedikit air. Akhir sekali masukkan kentang dan sayur campur.

Selamat mencuba...

Char kway Teow - Chinese style

Ingredients

1 kg (32 oz) kway teow (fresh flat rice noodles)
4 tbsp chopped garlic
18 oz bean sprouts
6 oz Chinese mustard greens (chye sim)
2 Chinese sausages, thinly sliced
12 medium sized prawns, cooked and peeled
5 eggs, beaten
4 tbsp fish sauce
5 - 6 tbsp sweet dark soya sauce
3 tbsp sambal chilli paste (or Sambal Oelek)
180 ml (6 oz) seafood stock
300 g cooked squid sliced into 1/2 cm rings
8 oz cup vegetable oil

Method

Heat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock. Toss to combine. Serve hot.