Homemade Lemonade.

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For 1L of lemonade

Ingredients:
• 1 dozen lemons
• 2 cups sugar
• Water
• Ice

Directions:
• In a small pot, make sugar syrup by combining sugar with 3 cups of water over medium heat until it forms a slightly thick paste. Let cool.
• Juice lemons.
• Strain out pulp (optional)
• In a pitcher, add lemon juice and syrup. Refrigerate.
• Before serving, add ice, 4 cups of water and thin lemon slices.

Your lemonade is ready to be served.

 

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Nigerian Gizzard and Dodo (Gizzard and Plantain)

Gizzard+Dodo

Ingredients:
• 2 ripe plantains
• 10-15 gizzards
• 1 medium plum tomato (chopped) or 2 tablespoons tomato sauce
• 1/2 red bell pepper (chopped)
• 1 small bulb of onion (finely chopped)
• 1 cooking cube
• 1 teaspoon garlic powder
• 1 cup vegetable oil
• 1/4 seasoned salt
• salt and pepper
• 2 cups water

Directions:
• Wash gizzards. Season with salt, pepper, half bulb of onion and boil in 2 cups of water.
• Wash, peel, dice plantain and season with seasoned salt and fry.
• Heat up 1 tablespoon vegetable oil, sauté onion with garlic powder until soft.
• Add tomato, season with cooking cube, salt and pepper.
• Add gizzards and fried plantain. Let simmer for 3-5minutes.

Your Gizzard and dodo is ready to be served.

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Oreo Smoothie.

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Ingredients:oreo ing
• 3 large scoops vanilla ice cream
• 1 cup milk
• 6 oreo cookies (separated)
• 1 tablespoon chocolate syrup

Directions:
• In a blender, whip ice-cream, milk and the side of the cookies with cream.
• Pour chocolate syrup in the cup and swirl it around the bottom.
• Pour the smoothie into the cup and add crushed cookies.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Linguine with Shrimp Sauce.

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Ingredients:
• One box of linguine
• 2 tablespoons olive oil
• Bell peppers-red, green, orange-(equally diced)
• 1 medium white onion (finely chopped)
• 2 medium plum tomatoes (thinly sliced)
• 20-25 medium-sized shrimps (5-7 evenly chopped)
• 1 bottle RAGU pasta sauce (640ml)
• Salt and pepper (to taste)
• 3 cooking cubes
• 1 tablespoon curry
• 2 tsp finely chopped garlic/ 2 tablespoons garlic powder

Directions:

• In a small pot, heat pasta sauce over low-medium for 20mins.Image
• In a saucepan, heat up 1/2 tablespoon olive oil over medium heat and sauté shrimp with salt, pepper and garlic until well done. Remove shrimp and place in a plate.
• Add the rest of the oil, bell peppers and onion. Soften. Add sliced tomatoes.  Image
• Add pasta sauce, shrimp, curry, cooking cubes, salt and pepper. Cover and let simmer for 5-10mins
• Cook linguine. See BASICS: HOW TO COOK PLAIN PASTA
Your meal is ready to be served.

 

**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Baked Sweet and Sour Chicken.

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Ingredients:

  • 3 boneless, skinless chicken breasts (cut into bite-size)
  • 2-3 eggs (beaten)
  • 3/4 cup cornstarch
  • 1/4 cup vegetable oil
  • Salt and pepper (to taste)
  • 4 tablespoons ketchup
  • white vinegar/ apple cider vinegar (1/4 cup each)
  • 1 cup granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
Directions:
  • Preheat oven to 325 degrees.
  • Season chicken with salt and pepper.
  • In a small bowl, make sweet and sour mixture buy combining white vinegar, apple cider vinegar, ketchup, sugar, garlic powder and soy sauce.
  • Using separate bowls for the corn starch and eggs, coat chicken by dipping in each. Image
  • In a large pan, heat oil over medium heat and brown the coated chicken breasts.
  • Place browned chicken breasts in a baking dish, pour sweet and sour mixture over them.
  • Place in the oven to bake for 1 hour. Be sure to stir every 15-20mins.
Your baked sweet and sour chicken is ready to be served immediately.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**

Shrimp Pasta.

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Ingredients:

  • One box of macaroni
  • 1 tablespoon olive oil
  • Bell peppers-red, green, orange, yellow-(equally diced)
  • 1 medium white onion (finely chopped)
  • 15-20 medium-sized shrimp (properly cleaned)
  • Salt and pepper (to taste)
  • 2 stock cubes
  • 1 tablespoon curry
  • 1 tsp finely chopped garlic/1 tablespoon garlic powder
Directions:
  • In a saucepan, heat up oil over medium heat and sauté the onion until soft.
  • Add shrimp and garlic. Sauté until garlic softens and the shrimp are well done on both sides.Image
  • Add curry, stock cubes, salt and pepper. After 1 minute, add bell peppers. Stir, cover and let simmer over low heat.
  • Cook macaroni. See BASICS: HOW TO COOK PLAIN PASTA
  • Add stir-fry to the macaroni, stir properly and let sit for 2-3 minutes before serving.
Your shrimp pasta is ready to be served.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 
 
 

Coconut Thai Rice.

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Ingredients:

  • 1 cup thai jasmine rice
  • 2 tsp olive oil
  • 2 garlic cloves (minced)
  • 1 small onion (finely chopped)
  • 1 tsp ginger (finely minced or powder)
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt
Directions:
  • Rinse rice under running cold water until it runs clear. Drain.
  • Heat oil in a pan over medium heat. Sauté onion, garlic and ginger until softened. Add coconut milk and water then bring to a boil.
  • Reduce heat to low, stir in rice, cover and let simmer for 20-25mins until tender and liquid free.
  • Remove pan from heat and let sit for about 5mins then stir in salt with a fork.
Your coconut rice is ready to be served with any side of your choice. See HONEY-GLAZED GRILLED CHICKEN.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 

 

Honey-Glazed Grilled Chicken.

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Ingredients:

  • 4 boneless skinless chicken thighs (about 1lb.)
  • 2 tablespoons of olive oil
  • 1/4 teaspoon garlic powder or 2 garlic cloves (minced)
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon and ground black pepper respectively
Directions:
  • Preheat oven to 250 C or medium-high.
  • In a small bowl, mix garlic, honey, lemon juice, soy sauce properly to form a smooth paste.
  • Before placing chicken thighs in the oven, brush them with oil then sprinkle salt and pepper.
  • Grill them in the oven for about 12-15mins. Flip them once.
  • Brush on the paste during the last 3mins.
Your honey-glazed chicken is ready to be served on its own or as a side.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 

 

BBQ Steak Sauce.

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Ingredients

(A.) Cooking steak:

  • 4 1/2lb. rib-eye steak
  • 1 1/2  cups water
  • 1/2 tsp chilli powder
  • 1/4 tsp seasoned salt
  • 1/2 tsp curry powder
(B.) Sauce:
  • 1 teaspoon olive oil
  • 1 1/2 cups bbq sauce
  • 1 medium onion (sliced)
  • 1 garlic glove (minced)
  • 1 tsp ground parsley
  • 1/2 steak seasoning, seasoned salt,
  • 1/4 tsp black pepper
Directions:
  • Cook steak in a medium pot using ingredients (A.)to get stock.
  • In a large pan, heat up olive oil over medium heat.
  • Brown steak on both sides.
  • Add the stock gotten from cooking, ingredients (B.), cover and let simmer over medium heat for 15 mins. Stir and let simmer for another 5mins
  • Serve with your choice of pasta. See BASICS: HOW TO COOK PLAIN PASTA
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours** 

 

Chicken Gizzard Skewers.

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Ingredients

  • 2 packs of gizzards (20-25 pieces)
  • 2 red bell peppers
  • 2 green bell peppers
  • seasoned salt, thyme, curry, chicken season, black pepper
  • 2-3 KNORR chicken cubes
  • Chilli powder
Directions
  • Wash, clean and dice bell peppers to preferred size.
  • Wash gizzards and cut each one in half to make bite size.

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  • Put gizzards and bell peppers through skewer sticks in desired order.
  • Season generously, place on baking sheets, cover and place in the fridge for 20-25mins.
  • Pre-heat over to 250°C.
  • Place skewers in oven, grill until the edges are brown on each side.
  • Your skewers are ready to be served.
**Don’t be boxed in by a recipe, spice your food to taste. Make your meal yours**