DONUT RECIPE

DONUT RECIPE


Donuts are great dessert loved by kids loved by adults too i love donuts so much ummm they are ....more than tastyyyyy wish you try it and tell me what they taste :) enjoy

 Ingredients:

1/2 cup castor sugar
2 tsp vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
1 and 1/2 cups icing sugar
1 egg
Assorted colored sprinkles

Directions 
see that video from Niko's kitchen

ENJOOOYY :) 
 

KFC COLESLAW

KFC COLESLAW
Who don't love the most popular side dish in KFC its coleslaw here we presents a recipe resemble to that serve in KFC hope u love it

Ingredients 

DRESSING:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion

Directions
Chop cabbage into chunks and run through your food processor, or chop fine.

Combine all of the dressing ingredients in a large bowl, whisk well.

Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best. 

ENJOOYYYYYYYYY :) 

CORN DOGS

CORN HOT DOGS
Its an awesome side dish very good in children lunch box usually children loves that kind of food they will love it so much so will you :) try it with your friends try it with your children and share the awesomeness 
the recipe brought to you by "niko's kitchen"

Ingredients:

6 sausages / hotdogs
1 cup SR flour
1 cup corn meal
1 cup milk
1 egg
salt & pepper to season
oil for frying

ENJOY! 

Fantastic :)  

CHCICKEN STRIPS

CHICKEN STRIPS and Apple Cole Slaw

Ingredients:
1 chicken breast
1/2 cup flour
1 egg
2 tsp milk
1/2 cup breadcrumbs
1 apple
1 carrot
2 tsp parsley chopped
1 cup shredded red cabbage
1/4 cup low fat thousand island dressing

ENJOY!

 from niko's kitchen 
enjoy :) 

Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

 Ingredients
1)Skinless chicken breast and thighs 
2)Scrambled eggs 
3)2 table spoons of mustard
4)Salt and pepper 
5)Bread crumbs
6)Mixture of spices
7)Parmesan cheese (if u like it) 
8)A little of canola oil 

Watch the video for the directions its very tasty umm crispy and more healthier than the fried chicken wish you enjoy it :) :) 

Cinnamon Sticky Buns

Ingredients

Dough:
1/4 cup warm water (105° to 115°)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar
3/4 cup milk
4 Tbsp. unsalted butter, plus more for greasing
3 large egg yolks
1 Tbsp. finely grated orange zest
1 1/4 teaspoon. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. unsalted butter

Topping:
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Method

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Blackberry Pie

Ingredients
1 pie dough recipe for top and bottom crust
5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)
Method

1 Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

2 Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips as described in How to Make a Lattice Top for a Pie Crust.

4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.

5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.

Remove from oven and place on a wire rack. Cool completely before serving.

Baked Apples

Ingredients

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water

Method:

1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla icecream on the side.

Ingredients
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews

Method:
1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

3 Gently mix in cashews.

Chicken Marinara

Ingredients:
8 Tbsp olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese
Method

1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.

2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.

3 Preheat oven to 350°. Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes, or microwave on high heat for 10-20 seconds, just until the cheese has melted.

Cod Fish Cakes Recipe

Ingredients
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying
Method

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

Pasta with Turkey Sausage and Smoked Mozzarella

Ingredients
2 Tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
2 14-ounce cans whole peeled tomatoes
1 pound Italian turkey sausage, cut into 1/2-inch slices*
Pinch red pepper flakes
3/4 pound rotini pasta (corkscrew pasta)
Salt
3 ounces smoked Mozzarella cheese, cut into 1/4-inch cubes
1/4 cup freshly grated Parmesan cheese

*If you put the turkey sausage in the freezer first for a half hour, it will be easier to slice.

Method

1 Heat olive oil in a large skillet on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more.

2 Add the tomatoes to the pan, shredding them with your fingers as you add them to the pan. Include the juices. Add the sausage and red pepper flakes. Cover and cook on medium high for 20 minutes, until the sauce is thickened.

3 While the sauce is cooking, cook the pasta. Bring a large pot of water to a boil, add a teaspoon and a half of salt for every quart of water. Cook the pasta according to pasta package instructions, until al dente, or cooked through, but still a bit firm. Drain the water from the pasta. Combine the pasta and the sauce in a large serving bowl.

4 Stir in the cubed smoked mozzarella cheese. Continue to stir until the cheese has softened and is a bit melty. Sprinkle with Parmesan cheese.

Cheddar Cheese Puffs

Ingredients
1 stick butter (8 Tbsp or 4 ounces)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated sharp cheddar cheese
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper

Method:

1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.

2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes

3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.

4 Stir in the grated cheese, thyme, and a few grinds of pepper.

5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Egg Nests

Ingredients
2 eggs
1/4 teaspoon Kosher salt
1/4 cup grated Gruyere cheese

Method

1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Apple Chicken Quesadilla

Ingredients
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa

method :
1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

4 Repeat with the remaining tortillas.

Beef With Broccoli Stir Fry

Beef With Broccoli Stir Fry

Ingredients
3/4 Pound leaf beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed

Preparation:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Asparagus Frittata

Ingredients:
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method:
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Chicken Piccata with Vegetables and Pasta

Chicken Piccata with Vegetables and Pasta

Ingredients
Olive oil-flavored cooking spray
1 cup (1/4-inch) strips red bell pepper (about 1 medium)
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 cups matchstick-cut zucchini (about 1 medium)
1 1/4 cups matchstick-cut yellow squash (about 1 medium)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked whole wheat blend spaghetti
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6-ounce) skinless, boneless chicken breast halves, trimmed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 teaspoons olive oil
1 1/2 cups fat-free, less-sodium chicken broth
6 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup sliced green onions
1 tablespoon butter 

Directions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately

enjoyyyyyyyyyy :) 

Cappuccino Cheese Cake Recipe

CAPPUCCINO Cheese Cake Recipe

I ADORE CHEESECAKES  i once tasted a cappuccino cheesecake it was awesome so i kept telling its recipe to all of my friends all of them tried it all love it so much hope you try it and love it too :)


Ingredients:60 grams butter
60 grams of low-protein wheat
1 pack of coffee cappuccino
75 ml heavy cream
5 egg yolks, beat off
Cappuccino paste ½ teaspoon
5 egg white grains
¼ teaspoon salt
½ teaspoon cream of tartar
75 grams sugar
50 grams of chocolate chips
Topping:100 grams butter cream ready-made
150 grams grated cheese
Method :

Heat butter until melted, turn off the heat. Add flour, coffee, cappuccino. Stir until smooth. Lift
Heat the heavy cream, pour into egg yolks, beat well. Add pasta cappuccino, stir well. Pour into flour mixture bit by bit while stirring, stirring gently, set aside.
Beat the egg whites, salt, cream of tartar until half expands. Add sugar a little as she whipped until fluffy.
Enter the flour mixture bit by bit into the egg whites while stirring, stirring gently. Add chocolate chips and stir well.
Pour in 10 x 30 x 4 cm pan lined with oiled paper bread without butter.
Place on baking sheet that was given little water, oven 160 ° Celsius, 45 minutes.
Remove and refrigerate, basting it with butter cream. Sprinkle with grated cheese. Cut into pieces and serve.

enjoy :) 

 

Grilled Salmon with Creamy Pesto Sauce

Grilled Salmon with Creamy Pesto Sauce

Ingredients

4 salmon fillets (1 lb.)
2 Tbsp. olive oil
4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cubed
1/4 cup milk
2 Tbsp. pesto
1 Tbsp. finely chopped fresh parsley

Directions
Heat grill to medium heat.
Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
Serve fish topped with sauce and parsley. Yield: 4 servings.

Serving Suggestion: Round out the meal with hot cooked rice and steamed vegetables. For added flavor, drizzle fish lightly with fresh lemon juice before serving.

enjoy :) 

Creamy Seafood Soup Recipe

Creamy Seafood Soup Recipe


seafood soup is one of the delicious soup you will ever taste specially the Italian seafood soup many fish restaurants serve that soup with a very great taste we brought to you this recipe a creamy delicious seafood soup resemble to that you order in seafood restaurants hope you love it :)

Ingredients
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
Directions
In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through. Yield: 6 servings.


enjoy :)
its a side dish served with a seafood meal :) :) 

Lebanese Chicken Shawarma

Lebanese Chicken Shawarma

Chicken shawarma is a popular sandwich in Lebanon and all middle east,,  Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically remained a restaurant dish. However we've learned a few tricks that can bring you the beautiful flavor of Chicken Shawarma home without the need of such roasters. 

see yourself try and enjoy we are going to serve it as you are eating in the famous restaurant in Lebanon shawarma goes very good with tahini sauce or garlic sauce believe me it worth a try :)

Ingredients
serves 8 


1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Directions
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

umm yummy really can't stand it try it up n leave your comments sure you will love :)
served with tahini or garlic sauce and French fries 

Nutella & Strawberry Filled Crepes

Nutella & Strawberry Filled Crepes

Its an excellent dessert dish i first ate it at a Lebanese restaurant but i liked it so much i don't know actually its recipe so i didn't write it myself i brought it to you from "Laura In The Kitchen" channel on you-tube hope u love it i just want you share the awesomeness of this dish with me :) :) its really great your children will love it you will love it i hope :) ,,its awesome when u present it in a certain occasion :) 
enjoy

Its very good with ice cream scoop and nuts :) enjoyy
thanks to Laura Vitale

Fried Cinnamon Apple

Fried Cinnamon Apple
An excellent afternoon snack or after dinner dessert your kids sure will love it enjoy :)
 

Ingredients

6 crisp, tart apples, sliced
2 tablespoons butter
2 tablespoons cinnamon
3 tablespoons sugar

Directions
In a large skillet (12" minimum), heat up pan and butter.

Add apples, cinnamon, and sugar.

Fry apples for about 5-15 minutes, frequently flipping ingredients to cook evenly.

Chocolate Milkshake

Chocolate Milkshake

Enjoy that great chocolate  milkshake umm it looks yummy :)
 

 Ingredients

3 scoops chocolate ice cream
Chocolate syrup
1/2 cup of milk

Directions

In blender combine all ingredients and blend until smooth. Pour into glass and serve.

Chicken With Sour Cream Sauce

Chicken with Sour Cream Sauce

Ingredients:
3 to 3 1/2 pounds chicken pieces
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1 small green bell pepper, chopped
1 tablespoon sweet Hungarian paprika
1 cup chicken broth
3 tablespoons flour
1 cup sour cream
salt and pepper, to taste

Preparation:
Wash chicken pieces; pat dry. Heat oil and butter in a skillet over medium-low heat. Brown chicken pieces in hot fat on all sides. Remove chicken and all but 2 tablespoons of the drippings. Cook onion and green bell pepper in remaining drippings until tender, about 2 to 3 minutes. Blend in the paprika. Add chicken broth to skillet; return chicken to skillet. Cover and simmer chicken for 45 minutes, or until chicken is tender and juices run clear. Remove chicken to a hot platter; keep warm.

Strain liquid in skillet; skim off excess fat. Blend flour and sour cream together; stir into strained liquid. Cook, stirring, until thickened. Season with salt and pepper; pour over chicken.
Serves 4.
served with rice and vegetables 
enjoy it :) :)

Sweet and Sour Chicken Recipe "Chinese kitchen"

Sweet and Sour Chicken Recipe - Delicious Chinese Food with Fresh Fruit Juice

Sauce:
1/3 cup fresh lemon juice
1/3 cup fresh tangerine (or orange) juice
sliced ginger
2 tablespoons honey
2 tablespoons ketchup
10 dried red chili

Coating:
1/2 cup panko bread crumbs
1/2 cup regular bread crumbs
1 teaspoon salt

Preparation:
Combine all ingredients for sauce, bring to a boil then simmer for 30 minutes

Mix 1 chicken breast with one egg. Coat thoroughly in bread crumb mixture

Fry in 350 degree oil until golden brown

Remove oil from wok, heat sauce until boiling and add chicken. Stir lightly and serve.
served with rice :) 

 

 enjoy :) :)

POTATO AND TUNA SALAD

Potato And Tuna Salad


One of my favorite salads its light healthy tasty and easy to make wish you try it 

Ingredients


1) 4 or 5 baby potato (1 large potato)
2) 2 spring onion
3) lettuce
4) 1 can tuna (250 grams)

for dressing 
anchovies
2 teaspoons mayonnaise
lemon juice
vinegar
black pepper (As u desire) 

Directions


Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the lemon juice , vinegar  and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
enjoy :) :) 

Chicken And Pea Casserole

Chicken And Pea Casserole
An excellent dish hope u try it :) really delicious and healthy 

Ingredients:
6 chicken thighs
1 can artichoke hearts
2 large carrots
2 large potatoes
1kg frozen peas
1 can diced tomatoes
1 tablespoon tomato paste
Olive oil
Salt
Pepper
1 large onion
Water
 
Method:Finely chop onion and fry in olive oil until tender.
Dice chicken roughly and add to onion until slightly coloured.
Chop carrots and potatoes into bite sized pieces and add to the pan, after a few minutes add the tomato paste and canned tomatoes and enough water to almost cover food.
Bring to the boil then add the frozen peas, season with salt and pepper.
Let simmer for 5 minutes before adding the artichokes.
enjoy :) :) 

Artichoke-Stuffed New Potatoes

Artichoke-Stuffed New Potatoes

Ingredients
16 tiny new potatoes (1-1/2 to 2 inch diameter)
1 tablespoon olive oil
1 14-ounce can artichoke hearts, drained and chopped
1/2 cup light mayonnaise dressing or salad dressing
1/4 cup finely shredded Parmesan cheese 
Dash ground red pepper 
1/4 cup snipped fresh parsley
2 tablespoons finely shredded lemon peel
2 cloves garlic, minced

Directions 
1.
Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.

2.
For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.

3.
Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes.

Great Chicken with honey and soy sauce

Great Chicken with honey and soy sauce

Ingredients:

1/2 kg Chicken
1 Bell Pepper
15 Baby Corn
1 Onion
1/2 tsp Pepper powder
3 tsp Soy Sauce
1 tsp Dark Soy Sauce
3/4 tsp Chilly Garlic sauce
2 tsp Worcestershire Sauce
3 tsp Lemon juice
3 tsp Honey
salt to taste
3 tsp oil
1 tsp Roasted Sesame seeds


Directions

Cut chicken into desired size and marinate it with all the sauces and keep it aside for about half an hour.

Cut onions and bell pepper into cubes. Heat oil in a pan and saute these along with baby corn for a minute and keep aside. In the same pan pour a little more of oil and shallow fry the chicken.

Add in pepper powder and lemon juice. When it is browned up add in the veggies and drizzle honey on top of the chicken.

Bring the heat to medium or low and slowly coat the chicken with the honey and allow it to thicken and becomes a bit sticky texture. Add sesame seeds at this stage.

Serve with rice.
enjoy :) 

Garlic Bread With Cheese Recipe

Garlic Bread With Cheese Recipe 

Ingredients


1/2 loaf French bread, sliced
1/4 cup butter, at room temperature
2 tablespoons minced garlic (more or less for your taste - we like ours garlicky)
1 -2 tablespoon Parmesan cheese 
1/4 cup shredded cheddar cheese (or mozzarella as u desire) 
2 sprigs fresh parsley, chopped
1 teaspoon basil
1 teaspoon oregano

Directions:
Put butter in a bowl and add garlic.
 
Mix well.
 
Add more garlic if you wish.
 
Add remaining ingredients and mix well.
 
Mixture should be thick and chunky.

If you like the taste of any of the ingredients, like parmesan, feel free to add more of it as desired.
 
Let the mixture sit for 30 minutes or more to absorb flavors.
 
Cut French loaf into slices.
 
For these measurements, it covers about 6 or 7 slices.
 
Spread garlic butter mix generously on each slice.
 
Put slices on cookie sheet or cooking stone (I use the latter as it cooks more evenly).
 
Preheat broiler and place oven rack in middle of oven.
 
I use the low broiler setting (my oven has choice of high/low).
 
Broil 5 minutes, keeping an eye on the bread as each oven is different.
 
Bread should be toasted around the crust and the garlic butter mixture bubbly with cheese melted.
 
I have never tried it, but I'm sure you can slice the loaf in half, spread the mixture, broil and slice after.
 
If your broiler is too hot, to prevent the bread from burning, cover loosely with foil for 5 minutes, remove foil and broil an additional 2 or 3 minutes so the butter mix has time to cook while not burning the bread.
 
Keep an eye on them as they broil to prevent burning.
 
Serve with pasta and enjoy!

Warm Chicken Sausage & Potato Salad

Warm Chicken Sausage & Potato Salad

Ingredients

1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste

Directions 
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

enjoy :) 

Fresh Fruit Cocktail Juice

Fresh Fruit Cocktail Juice recipe
A very refreshing juice its a mix of different fruit juices together makes a perfect taste try it when you are in a tropical island :) am just kidding its a very good juice hope u like it :)

Ingredients:
Mango pulp – 1 cup
Canned pineapple chunks in juice – 1 can (20 ounce)
Orange Juice – 1 cup

The measurements really don’t matter, you can change the ratio as you wish.

Procedure:
Empty the canned pineapple with its juice in a blender and blend it smooth. Then add the mango pulp and orange juice and blend it once again. That’s it. The fruit cocktail is ready! The juice tasted very good but the flavor of mango was dominant. I personally like mango juice very much, but if you don’t like it you can decrease the quantity of mango pulp.

enjoy :) 

White Beans & Rice

White Beans & Rice

ingredients 

2 teaspoons canola oil (divided)
1 green bell pepper (chopped)
2 small onions (chopped)
4 -5 garlic cloves (minced or crushed)
1 1/2 stalks celery (chopped)
1 lb diced beef
2 (16 ounce) bags navy beans
2 bay leaves
2 tablespoons salt
1/4 teaspoon cayenne pepper
6 cups cooked rice

Directions:
Wash beans & add to stew pot, boil for 30-45 minutes.

Brown beef in 1 tsp of oil until just brown. 

Remove beef & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).

Add beef back to skillet and cook for an additional 5-10 minutes. 

Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).

Cook in stewpot until beans are soft. (4-6 hours).

Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.

Serve beans over rice or in separate dishes but its awesome with rice
enjoy 

Classic Cheese Lasagna

Classic Cheese Lasagna

Ingredients
1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions

Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.

Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.

Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Easter Egg Bread

Ingredients:
6 cups all-purpose flour
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 cups milk
6 tablespoons butter, cubed
4 eggs
3 hard-cooked eggs
vegetable oil
2 tablespoons cold water

Directions:
In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

White Bean, Spinach, and Barley Stew

Ingredients
1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon dried rosemary
3/4 cup small fresh mushrooms
1 cup chopped yellow bell pepper
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes

Directions:
Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms and yellow bell pepper into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Cape Breeze

Ingredients
1 (1.5 fluid ounce) jigger coconut flavored rum
2 fluid ounces cranberry juice
2 fluid ounces grapefruit juice
 1/2 teaspoon superfine sugar

Directions:
In a highball glass over ice, combine coconut rum, cranberry juice, grapefruit juice and sugar. Stir.

Boilermaker Tailgate Chili

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
 1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded Cheddar cheese

Directions:
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Brown Sugar Meatloaf

Ingredients:
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Baked Apples

Ingredients:
6 apples - peeled, cored and sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Penne with Chicken and Pesto

Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Grilled Portobello Mushrooms

Ingredients:
3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Directions:
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.

Shrimp-Stuffed Eggplant Rolls

Ingredients:
3 small eggplants
3/4 cup seasoned bread crumbs
1/4 cup all-purpose flour
1/2 teaspoon minced garlic
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg
2 tablespoons water

2 tablespoons garlic flavored olive oil
1 onion, chopped
1 1/2 tablespoons minced garlic
15 peeled and deveined jumbo shrimp
3/4 pound chopped raw shrimp
1 pinch garlic powder
1 pinch onion powder
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded low-fat mozzarella cheese
1/2 cup seasoned bread crumbs

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil and red pepper flakes. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.