MINT TO CRAFT
  • Home
  • About Me
  • Food
  • Young Chefs
  • Themed Events
  • Faith
  • Mini's Garden
  • Ramadan/Eid Crafts
  • Adventures Trips
  • Virtual Learning Blog
  • Dairy Posts
  • Sewing
  • Festivities
  • Products for Sale
  • Contact

Middle Eastern

American cusine

Italian cusine

South Asian

Arabian /Middle Eastern

Double-tap to edit.

Buffalo Chicken Dip

1/26/2020

 
Super Bowl is around the corner and all i can think of are spicy appetizer dips. This one is all time favorite and the ingredients are so simple that nothing can  go wrong with it. Just add more of any ingredient you like to eat and the texture and taste you like to achieve. Thats why I am only listing the ingredients not the quantity
             Ingredients
  • Cooked Shredded Chicken Breast meat
  • Cream Cheese
  • Shredded Mozrella Cheese
  • Shredded Cheddar cheese
  • Frank Hot Sauce
  • Ranch Dressing
  • Spring onions
Mixed every thin together i a crock pot and let it cook for 2 hours on low heat settings. Best served warm with any kind of bread or crackers.

Comments are closed.

    Chicken Corn Soup

    Chicken Soup

    Picture
    Ingredients
    1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
    2. Shredded Chicken 2 cups (strain from above)
    3. Garlic/ginger paste 1 Tbsp.
    4. Sesame oil 2 Tbsp.
    5. Salt 1.5 Tbsp.
    6. White or black pepper 1 Tbsp.
    7. White Vinegar 3 Tbsp.
    8. Soy sauce 1Tbsp. + more for garnish
    9. Corn starch 2 Tbsp.
    10. Egg whites 2
    11. Frozen corn 1 cup
    12. 4 Finely chopped Spring onions for garnish
    • Chopped Cilantro for garnish

    Method:
    • Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
    • Add salt, pepper, vinegar and Soy sauce
    • Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
    • Remove chicken from broth and shred. Set aside and discard bones.
    • In another pan saute corn in 1 Tbsp. of oil.
    • Add shredded chicken and mix well.
    • Pour chicken broth and allow it to boil.
    • Slowly stir in beaten egg whites, continuously stirring.
    • Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
    • Allow the soup to cook until it reaches the desired thickness.
    • Add spring onions towards the end.
    • Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
    Enjoy!

    Categories by Cusines

    All
    Breakfast
    International Food
    Lunch/Dinner
    Middle Eastern/Arabian
    Oriental
    Pakistani/Punjabi
    Snack

    Categories by month

    February 2021
    January 2021
    December 2020
    February 2020
    January 2020
    December 2019
    March 2019
    February 2019

  • Home
  • About Me
  • Food
  • Young Chefs
  • Themed Events
  • Faith
  • Mini's Garden
  • Ramadan/Eid Crafts
  • Adventures Trips
  • Virtual Learning Blog
  • Dairy Posts
  • Sewing
  • Festivities
  • Products for Sale
  • Contact