Instructions

1. Clean and wash the chicken drumsticks thoroughly.
2. Make a deep cut at the joint of each drumstick with a knife, and carefully scrape the flesh downward to create a lollipop-like appearance.
3. Combine the cleaned chicken drumsticks with 1/8 teaspoon of turmeric powder, 1/2 teaspoon of lemon juice, and curry leaves.
4. Cook over low flame for 10 minutes without adding water, stirring 2 to 3 times with a spatula.
5. In a small bowl, mix together Kashmiri chili powder, turmeric powder, fennel powder, black pepper powder, lemon juice, crushed shallots, garlic, ginger, curry leaves, salt, cornflour, and soy sauce until well combined.
6. Add this spice mixture to the partially cooked chicken, stirring well until the chicken is thoroughly coated.
7. Heat oil in a deep frying pot and gently place the drumsticks into the hot oil. Fry them in batches for about 5-6 minutes over medium heat, or until they achieve a golden brown hue. Ensure the chicken is cooked thoroughly (cooking time may vary).
8. Use a slotted spoon to carefully remove the fried chicken lollipops from the oil, allowing any excess oil to drain. Place them on a colander or a plate lined with paper towels to absorb the excess oil further.
9. In a small saucepan, combine the honey, white vinegar, and soy sauce. Heat over medium and stir continuously until the mixture slightly thickens and develops a glossy glaze, about 3-5 minutes.
10. Once the glazing sauce is ready, brush it onto each chicken lollipop, ensuring an even and thorough coating.
11. Arrange the chicken lollipops on a serving platter and garnish with chopped coriander leaves (or parsley) before serving hot.

Enjoy your delicious homemade chicken lollipops as an appetizer or main course!

Instructions

1. Combine everything except for the blueberries in a high speed blender. Blend until well combined, but do not over blend. You can alternatively mix eventing together by hand in a mixing bowl.
2. Add the blueberries and pulse briefly to mix them in.
3. Spray the waffle iron with coconut oil or nonstick spray (even if it says “nonstick” I find they usually stick if you skip this).
4. Pour half the batter into a preheated waffle iron and cook according to manufacturers instructions. Repeat with the remaining batter.
5. Top with coconut whipped cream hemp seeds, berries, and maple syrup (or whatever toppings you love) and enjoy!

Instructions

Cake Filling

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.

Instructions

• Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Instructions

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Instructions

1. In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
3. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Instructions

1. On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
2. Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
3. To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.

Instructions

1. In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
3. Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

Instructions

1. In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
2. In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
3. Serve warm broccoli bites with ranch dressing for dipping.

Instructions

1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
2. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
4. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
5. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.