Directions
1.Heat 1 tablespoon of oil in a larger skillet over medium-high heat and cook chicken until browned. Season with pepper. Add chicken to the crock pot.
2.In the same skillet, heat 1 tablespoon of oil over medium heat and sauté onion, carrots, celery, zucchini, garlic and ginger until softened, about 7 minutes. Add to the crock pot.
3.Add cayenne, turmeric, cumin, died tomatoes and chicken stock to the crock pot. Stir to combine.
4.Cook on high for 3 to 4 hours or low for 6 to 8 hours. Just before serving, add yogurt. Garnish with cilantro and lime wedges. Add rice to the bowl if desired.

1/3 cup sugar

1 large egg

½ teaspoon vanilla extract

1 cup (2 sticks) unsalted butter softened, cut into chunks

2 cups of sugar

4 large eggs

1 cup unsweetened coco powder

1 cup unbleached all-purpose flour

1 cup sugar

5 tablespoons unsalted butter

1/3 cup milk

One 6-ounce package semi-sweet chocolate chips

1. To make the filling, put the ingredients in a food processor until smooth. Remove from the work bowl and set aside.

2. Preheat the oven to 350˚F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.

3. To make the batter, combine the butter, sugar, and eggs in the food processor and process until smooth. Add the coco and pulse 4 to 5 times. Add the flour and pulse until it disappears into the mixture.

4. Spread half of the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top the remaining chocolate batter, and swirl the batter and filling with a spatula. Back until skewer inserted into the center comes out with some crumbs adhering it, 35 to 40 minutes.

5. To make the frosting, in a small sauce-pan, combine sugar, batter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in the chocolate pieces until smooth. Pour over warm brownies. Let cool on a rack for 10 minutes and, while still warm, cut into 24, 2 inch squares.

via swap my recipes

1/2 cup brown sugar

1/4 cup sweet paprika

1 teaspoon black pepper

1 tablespoon kosher salt

2 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

DIRECTIONS:

In a small bowl mix all the ingredients together. Store in an airtight container for up to 1 month.

• 5 lbs. bag chicken wings (drumettes)
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
• 1-2 sticks butter

Dirrections

Fry chicken wings until golden brown and drain on paper towel.

Mix hot sauce and melted butter and pour into deep pan or crock pot.

Add chicken wings to sauce and heat thoroughly.

• Chicken wings
• 1/2 stick margarine
• 1 bottle Durkee hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Directions

Deep fry wings for 20 minutes.

Drain and dip and let set in sauce.

Take out to dry and then serve.

• 1 lg. can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Directions

Line cookie sheet with aluminum foil.

Melt margarine in small pan.

Cut up chicken wings.

Discard tips.

Mix all dry ingredients in bowl.

Dunk chicken wings in margarine and roll in cheese mixture.

Place on cookie sheet.

Bake in preheated 350-degree oven for 1 hour.

Serve warm.

Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time.  The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon.  Otherwise you can mix the pumpkin with flour, salt and egg and bake “pampoenkoekies” in a little bit of oil, sprinkle with cinnamon sugar and serve warm.

Another favourite recipe from times gone by, a truly traditional South African recipe, is “pampoenmoes”.  You can either bake this in the oven or boil it in a little bit of water in a saucepan.  This is a recipe worth trying:

Ingredients

• 8 slices of white bread
• Butter
• Apricot jam
• 2 cups of pumpkin (1 butternut squash should do.  Slice very thinly)
• Salt
• Sugar
• Cinnamon

Directions

1. Butter the bread on both sides and spread apricot jam on the side facing up.  Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin.  Dot a few extra clots of butter on the top.
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C

Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie?  This is a great dish to try and impress your friends with.  It is very easy to make, so try it and see what happens!

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

What can be nicer, I ask you all! If you have never tried it, I would say it is time..

Ingredients

• 1 cup of flour
• 1 1/2 tablespoons of hard butter
• A pinch of salt
• 2 1/2 cups of milk

Directions

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.

Ingredients

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) Progresso chick peas, drained and rinsed
• 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

Directions

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

Jars of a revolutionary new “food of the future” product appeared on grocers’ shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

This is a super easy hors d’oeuvre to make and the key here is to purchase quality smoked salmon where the smoke doesn’t overpower the fish.  Willy Krauch’s smoked salmon does just that.  The smoke is natural and subtle and doesn’t overwhelm the lovely flavor of the salmon.  Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains.  Smoked salmon is also high in Vitamin E which can reduce or lower the risk of heart disease.

Serves 6 as an hos d’oeuvre
recipe from Jamie Magazine

Ingredients

• 125g mild, creamy goat’s cheese
• 1 teaspoon each dill, mint, parsley and chives, finely chopped
• 125g smoked salmon
• 1 packet of ready-made mini tartlet cases
• dill fronds, to serve

Directions

Mash the goat’s cheese with a fork and add the herbs, then season to taste with sea salt and black pepper.  Lay out the smoked salmon slices on a board and divide the goat’s cheese mixture between them.  Spread the cheese evenly on the salmon slices before rolling them up.  Cut the salmon rolls into pieces big enough to fit into the pastry cases.  Serve garnished with dill fronds.

The Culinary Chase’s Note:  I made the goat’s cheese mixture ahead of time to allow the flavors of the herbs to develop.  I used Athens mini fillo shells which introduced a crunchy texture and were also the perfect size.