تشيز كيك بالزبادي بدون فرن

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KENTUCKY CHICKEN

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Ingredients - 1 kg washed chicken breast and Cut into large pieces - 2 cups flour - 4 eggs - ¼ teaspoon curry - ½ teaspoon black pepper - ½ teaspoon white pepper - Salt, according to the desire - 2 Cups vegetable oil for frying   Preparation 1.      In a bowl, Beat eggs well. 2.      Add the flour, black pepper, white pepper, curry, salt, and mix the ingredients well. 3.      Dip chicken pieces in the mixture and rub well with your hands until the mixture covers the whole chicken. 4.      Put the bowl in the refrigerator for about an hour. 5.      Heat the oil well and fry the chicken pieces until it becomes golden color. 6.      Present the Chicken hot.
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TURKEY ENCHILADA CASSEROLE

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Ingredients ·        1 tablespoon minced garlic ·        1/2 teaspoon ground cumin ·        1 teaspoon salad oil ·        1/2 cup chopped onion  ·        12 corn tortillas (6 in. wide) ·        2 tablespoons minced fresh oregano leaves or 1 tablespoon dried ·        1 1/2 pounds ground turkey breast  ·        Chopped fresh cilantro ·        1 can (29 oz.) red enchilada sauce ·        Salt ·        2 cups shredded jack cheese (8 oz.) Preparation 1.   In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste. 2.   Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spre
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The tasty Nanaimo bars

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Ingredients : 5 tablespoons cocoa 4 ½ butter 3 ½ oz finely chopped toasted almonds 1 egg 2 ½ sugar 6 oz graham cracker crumbs 3 ½ oz flaked coconut Glaze : 1 ½ oz butter 5 oz semisweet chocolate Cream : 1/3 cup heavy cream 3 ½ oz butter 7 oz icing sugar 1 vanilla instant pudding mix Directions : Melt the butter, sugar and cocoa with a double-boiler. Add the beaten egg and stir until the mixture becomes thick and compact. Remove the pan from the fire and add the cracker crumbs, coconut and almonds and press the mixture into the bottom of 8×8 inch pan. In a large bowl, whisk the butter and sugar. Gradually add the cream, and finally add the pudding mixture. Mix for 5 minutes until you get creamy fluffy mixture. Spread the cream onto the bottom layer in the mold and leave briefly in the refrigerator. Melt the butter and chocolate over low heat. Pour over the cream and put the cake back in the refrigerator. Cut it into small r
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