Our Recipes, Our Pride. The Foods of Our Cultures.
Learn a skill for life with our foolproof recipe that ensures perfect pancakes every time. #KeepFrying.
Skip the take-out, this sweet and sour chicken recipe is so good that you’ll put it on the permanent rotation.
There are many, fancy variations on this basic recipe and it works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup. #GoldenRecipe.
Sticky sweet and garlicky, this glazed salmon recipe comes together in just 20 minutes and in one pan. Hands down, the most addictive salmon ever!
This one dish meal consisting of fresh pineapple, crisp-tender carrots, and pork is bursting with texture and taste. #EatGhanaRice
Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth!
The slow-frying method is revolutionary. Try this French Fries recipe and you’ll never “fast” fry your potatoes again.
If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.
This Grilled Chicken Marinade Recipe is made with Golden Drop Oil which helps keep the chicken extra moist and juicy. All of the ingredients work together in harmony to make the perfect chicken marinade!
This recipe is a comfort classic that everyone will be fighting for! Crisp on the outside yet so soft, creamy and cheesy on the inside.
This quick rice recipe is the perfect balance between sweet & tangy which makes it amazing. If you’re looking for an easy lunch option with minimal ingredients, here’s something to go for!
This snappy recipe takes about 15mins and makes use of thin slices of green plantain deep-fried in oil until crispy and golden.
Lemon zest and a hint of cinnamon give this sweet rice dish a bright, warm note.
These shrimp balls are not only delicious but are quite eye catching. Serve with a sweet-and-sour dipping sauce or chili sauce.
This simple weeknight meal takes about 25 mins to prepare and it tastes way better than takeout.
This delicacy is best served as a side dish with grilled fish and roasted vegetables.
Catfish is traditionally breaded in cornmeal and fried, but try this delicious recipe with any white fish fillet and be blown away. #goldenrecipe
Meatball recipes usually include bread crumbs as a filler and sometimes for an outside coating. This recipe uses ground potato chips. The eggs will hold the meatballs together, and who doesn’t love potato chips?. #goldenrecipe.
Fry these little balls right before serving. They’re crisp and savory, with a tender center. For variety, try molding the rice around a tiny square of cheese before frying. These make delicious bite-sized snacks.
Buttery, garlicky rice, a perfect side for any meal, and so good you can eat it plain!
On busy days, we often need meals we can put on the table in a hurry. This all-in-one rice dish with its delicate lemon flavor fits the bill.
A quick lunch with rice and sweet potatoes cooked in olive oil with a gingery kick
If you’re looking for a sweet treat but the pantry is rather dry, this African peanut butter rice might do the trick. The dish reminds us of peanut butter rice pudding – thick, sweet and comforting.
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper #goldenrecipe
Forget heading to Hawaii, Your Ghanaian kitchen and this recipe is all you need.
One of the many egg recipes which are quick and easy, this can easily be made within 30 minutes and with just about a handful of ingredients.#trysomethingnew
Egg and garlic fried rice is a good option for lunch, dinner or just a heavy brunch. If you have rice leftover from last night, just toss it with some egg and garlic to make this delicious and filling dish. #TrySomethingNew
This recipe is easy to make and tastes absolutely delicious! healthy, crispy and full of flavour. Makes the perfect side dish or snack.
Zesty with a chance of rice. If you haven't tried Lemon Rice, here's your chance!
Crispy-crunchy and easy to make, spring rolls are a perfect snack or appetizer to enjoy with friends.
Succulent shrimp simmered in a perfectly seasoned tomato sauce for a tempting plate of deliciousness!
A stew like no other, this flavourful dish is easy to make and pairs well with coconut rice or yam.
Crunchy on the outside yet soft on the inside, yam balls are the perfect appetizer to add to your small chops pack!
Different from our classic waakye, this spicy rice and beans combo makes for a perfect weeknight dinner! Click to view the recipe.
Rice & Smoked Sausage is a one-pot meal that's easy to make and absolutely delicious. Click to view the recipe.
Pancakes are delicious flat cakes, usually eaten for breakfast or dessert.
Egg stew is a quick and easy-to-make stew usually served with boiled yam, plantain or rice. Click to view the recipe.
Kontomire stew, known in some circles as "palava sauce" is another Ghanaian favourite. Click to view the recipe.
Jollof rice is a one pot dish with a spiced tomato stew base. Click to view the recipe.
Oil rice, popularly known as "angwamo" is one of the easiest meals to make in Ghana. Click to view the recipe.
Kelewele are easy-to-make, flavourful fried plantain cubes. Click to view the recipe.
Bofrots are deep-fried doughnuts popularly eaten for breakfast or as a snack. Click to view the recipe.
Kakro is a delicious doughnut-style snack made from over-ripened plantains. Click to view the recipe.
Omotuo, also known as rice balls, is usually served with groundnut soup. Click to view the recipe.
Parboiled rice is a good source of carbohydrates, the main source of energy for the body. Parboiled rice is rich in vitamins and minerals because during the parboiling process, the nutrients contained in the bran move into the endosperm of the rice grains unlike in white rice where all that nutrient is lost in the milling process.
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1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stir constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
1. Heat the vegetable oil and add the onion, garlic, stock cube and black pepper. Stir fry until the onion is soft.
2. Add the diced tomatoes with some drops of water. Cook on low heat for about 10 minutes.
3. Beat the egg and pour into the tomato sauce. Cook for 1 minute and stir together. Salt and pepper to your taste.
4. Serve egg stew with yam, plantain or whatever you prefer. Enjoy!
1. Heat oil in large skillet.
2. Sauté mushrooms for 2 minutes.
3. Add bean sprouts, rice, pork, and onions.
4. Cook and stir for 6 minutes.
5. Push rice to the side of the skillet.
6. Add one tablespoon of oil; add eggs; cook and stir until eggs are thickened.
7. Stir eggs and rice together.
8. Stir in soy sauce and pepper.
1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
3. Serve with jam, chocolate spread or whatever you prefer. Enjoy!
1. Season fish and arrange on rack to drain off any water. Heat oil in a deep fryer.
2. Put in fish slowly one at a time to prevent oil from splashing. Fry till golden and cooked through.
3. Blend onions, turkey berries, pepper and garlic together.
4. Heat about half cup oil in a pan. Add the blended onions, turkey berries, pepper and garlic. Bring to a simmer for about five minutes on medium heat.
5. Add chopped tomatoes, tomato puree, about 1 teaspoon salt, nutmeg and curry powder. Simmer for about fifteen to eighteen minutes. The sauce should be cooked now and not taste raw.
6. Add grounded shrimp, fried fish, diced onions and bell pepper. Simmer for five minutes or more till the onions and bell pepper are softened and the fish absorbs the stew flavours. Taste and adjust for salt.
7. Serve with kenkey, yam, rice or whatever you prefer.
1. Heat a large skillet over medium-high heat. Add butter and vegetable oil till butter sizzles.
2. Add slices of smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
3. Add red bell pepper. Cover, reduce heat and cook for about 5 minutes.
4. Add cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted. Serve warm and enjoy!
1. Heat a large saucepan over medium heat and add vegetable oil. Once hot, add onions and cook gently without browning for 4-5 minutes, or until soft and translucent. Add garlic, and cook for two minutes, then add dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
2. For the meatballs, mix together the mince, garlic and herbs along with a decent pinch of salt and pepper. Using your hands roll into about 20 balls.
3. Heat a frying pan over medium heat and add vegetable oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. Transfer to the saucepan holding the sauce.
4. Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
5. Bring a large saucepan of water to boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat vegetable oil over medium heat. Cook onion, bell pepper, garlic, and celery in oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 21/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Enjoy!
1. Heat 1 tablespoon of vegetable oil in a large skillet.
2. Add eggs and scramble until fully cooked. Remove them from the pan and set aside.
3. Add the remaining tablespoon of oil to the pan.
4. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.
5. Add carrots and broccoli to the pan and cook until tender, 3-4 minutes.
6. Stir in garlic and cook for an additional minute.
7. Add in the rice and sauté for 3-4 minutes. The rice should brown up a bit.
8. Add the eggs and steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
9. Serve immediately.
1. Peel, cut, and cook yam until very soft. Mash cooked yam until smooth with no lumps.
2. Pour vegetable oil into a frying pan, on medium heat. Add half of the tomatoes and onions. Add chili pepper. Fry for 5 mins while stirring continuously.
3. Season with thyme, seasoning cubes, and salt.
4. In a large bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well. Make sure the texture of the mixture is not too soft or hard. (Thicken with flour if too soft.)
5. Sprinkle flour on a chopping/pastry board. Scoop yam mixture, roll onto board to form balls.
6. Deep-fry yam balls until golden brown.
7. Place fried yam balls on a plate/bowl lined with paper towels to drain excess oil.
8. Serve yam balls hot with pepper sauce or any dipping sauce of your choice. Enjoy!
1. Season chicken with, salt and pepper. Set aside
2. In a large pot, heat vegetable oil over medium heat, until hot, and then add the chicken and sauté, stirring frequently any browned bits off the bottom of the pot, until chicken is brown.
3. If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) for about 20-30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, for about 4-5 minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
4. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of stew with water or stock.
5. Season with salt according to preference. Remove bay leaf.
6. Serve over warm rice.
Place a wide cooking pot on medium heat and add in 1 tbsp of vegetable oil. Add chopped onions and cook until translucent and fragrant.
Add chopped tomatoes, minced pepper, spices and stir. Cover and leave to simmer on low-medium heat for 10 minutes.
Add coconut milk and one cup of water to the tomato mix and Stir. Cover and bring to a rolling boil. Stir, taste and adjust for seasoning.
Add in washed rice. Stir and reduce heat to low-medium (4 on a marked cooker).
Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step). Set a timer for 30 minutes and let cook. Don’t open the pot until time is up!
Serve coconut rice with peppered meat, chicken or whatever you prefer.
1. Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat for 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
2. In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink.
4. Serve with rice, pasta or whatever you prefer.
1. Preheat 2 tablespoons of vegetable oil in the pan and sauté the onion and scallions until translucent. Add the chili pepper, black pepper, curry powder, salt and stock cube.
2. Add the ground beef and use a wooden spoon or spatula to break it up into tiny pieces, then stir-fry until the meat is cooked through.
3. Add the shredded cabbage and carrots and turn off the heat to prevent the vegetables from turning soggy and leave to cool before using it.
4. In a bowl, mix together the flour and water to make the paste and set that aside.
5. Add about 1 tablespoon of filling to the spring roll wrapper; you can add a little more depending on the size of your wrappers but don't overfill, else it will burst while frying. Then secure it with the paste and roll it up. Remember to cover both the rolled and unrolled sheets with a damp kitchen towel to prevent it from drying.
6. Fry the spring rolls in a preheated oil of about 350°F until golden brown.
7. Serve with shito or your favourite sauce. Enjoy!
1. Mix the cooked rice, 1 1/2 cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes.
2. Whisk egg and remaining milk in a bowl. Add about 1 cup of the hot rice mixture to the egg while stirring.
3. Stir the egg mixture into the rice. Cook for 2 minutes more.
4. Remove from heat and stir in butter and vanilla.
5. Serve warm and garnish with whipped cream and a sprinkle of nutmeg and cinnamon.
1. Bring water to a boil in a saucepan.
2. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes.
3. Fluff rice with a fork and serve hot.
1. Combine tomatoes, ginger, onion, garlic, and chili pepper in blender or food processor. Process until smooth.
2. Heat oil in the bottom of a skillet. Pour the pureed vegetables into hot oil.
3. Stir in salt and broken up bouillon cube. Fry vegetable mixture in oil until very fragrant, for about 10 minutes.
4. Stir in tomato paste and corned beef. Stir until mixture is smooth. Simmer 5 more minutes.
5. Serve over rice, spaghetti or whatever you prefer. Enjoy!
1. Combine 2 cups Royal Farmers rice, 3 cups water, 3 tablespoons butter and 1 teaspoon salt in a saucepan.
2. Bring to a boil, then reduce the heat to low and stir.
3. Cover and cook until tender.
4. Let sit covered for 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives
5. Season with salt. #trysomethingnew
Preheat deep fryer with oil to 350 degrees F.
In a large bowl, pour in water and mix in cornstarch and eggs.
Dip the shrimp into the mixture, then roll the shrimp in the breadcrumbs. Mix up the cornstarch batter again and dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time.
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.. #goldenrecipe
Heat your Golden Drop oil to 375 degrees F in a deep fryer.
Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
Whisk the cornstarch and club soda in a mixing bowl.
In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack.
Fry the potatoes, stirring occasionally until golden brown and crispy. #goldenrecipe
Heat oil in a pan on medium flame and add chopped garlic to it. Cook until light golden.
Now add a teaspoon of spring onions, ginger and red chilli. Saute for a minute.
Break an egg in the pan. Mix and cook until scrambled.
Then pour the cooked rice and combine well with the ingredients with light hands.
Add salt and black pepper powder and mix thoroughly. Pour soya sauce over the rice.
Again add a teaspoon of spring onions to the rice and stir fry for a minute.
Transfer the tasty fried rice in a bowl and serve hot garnished with spring onions
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices.
Place in a large bowl; add ice water and salt. Soak for 30 minutes.
Drain potatoes; place on paper towels and pat dry.
In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In a deep fryer, heat 1-1/2 in. of oil to 375°F.
Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
1.Heat 1 Tbsp of oil in a large frying pan and add egg. Swirl, till set. Remove from pan and cut into strips and keep aside.
2.Heat the rest of the oil in the same pan and add garlic and spring onions. Saute over high heat till glossy and add rice.
3.Stir-fry over high heat till rice is heated through. Add fish sauce, coriander and omelette strips and mix well.
4.Serve garnished with the cucumber.
1.In a large skillet over medium heat, heat oil.
2.Add onion and garlic and cook until soft, 3 minutes, then add peppers and zucchini and cook until soft, 6 minutes.
3.Add pineapple and ham and stir until combined.
4.Move the ingredients to one side and add eggs. Scramble 3 minutes, then stir to combine.
5.Add cooked rice and stir until combined.
6.Stir in soy sauce and sprinkle with scallions.
1. Cook spaghetti in a large pot according to package directions; drain.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Saute onion, frozen vegetables, and bacon bits for 3 minutes, or until onion is soft.
3. Stir in soy sauce, stir fry sauce, and spaghetti. Toss well to coat.
4. Cook for 5 minutes, stirring occasionally.
5. Serve immediately
1. Generously season the salmon fillets with salt and pepper.
2. Put the oil and butter in a non-stick frying pan over a medium heat. Swirl around the pan until melted and foaming then turn up the heat.
3. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp.
4. Flip the fillets over, lower the heat and cook for 2 mins more.
5. Drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
1. Bring water to boil.
2. Add rice and simmer, uncovered for 15 minutes.
3. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water.
4. When the rice is almost done cooking…
5. Pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender.
6. Add water as necessary to keep the consistency loose, like rice pudding.
7. Enjoy warm or cold with a big sweet tooth
1. Pour 2-inches of vegetable oil into a large skillet.
2. Place skillet over large burner and heat oil over medium high heat.
3. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper.
4. Place a couple of scoops of flour in a bowl. Combine egg and water in second bowl.
5. Season plain bread crumbs, mustard and cayenne in the third bowl.
6. Coat fish in flour, then egg, and then bread crumbs.
7. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
8. When the fish is evenly golden all over, remove and drain on brown paper sacks. Serve with wedged lemons and malt vinegar.
1.Heat oil in a pan.
2.Add garlic and fry till slightly brown in color.
3.Add sweet potatoes and salt , fry till half cooked.
4.Add chilli powder and ginger juice, cook it fully.
5.Add spring onion and mix well.
6.Add cooked rice and mix well.
7.Switch it off and serve hot.”
Pour oil to a depth of 2″ in a 6-qt. Dutch oven, heat over medium-high heat until a deep-fry thermometer reads 350°.
Divide mozzarella slices among 4 slices bread; season with salt and pepper, and cover with remaining slices to make 4 sandwiches.
Trim crusts; halve sandwiches diagonally.
Place flour, eggs, and bread crumbs in three separate bowls.
Dredge sandwiches in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 2 minutes.
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla.
In another bowl, whisk together flour, milk powder, baking powder, salt and spices.
Add to egg mixture alternately with soda, beating after each addition.
In an electric skillet or deep fryer, heat Golden Drop oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil.
Fry until golden brown, about 1 minute per side. Drain on paper towels.
Roll in additional sugar while warm.
Heat oil in a large saucepan over medium heat. Add garlic slices and saute until golden and crisp. Transfer to paper towels to drain.
Pour out excess oil then return to the stove.
Add 2 tbsp butter, once melted, add garlic and cook until the butter is well infused with garlic flavour, about 1 ½ minutes.
Add Royal Farmers rice, stir to coat in garlic butter.
Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
Remove from stove but leave lid on. Rest for 10 minutes.
Fluff with fork, transfer into serving bowl.
Sprinkle with crispy garlic. Serve.
1. Butterfly the chicken breasts. Cut them down the middle to separate the breast halves. Cut into the shape of French fries with meat scissors or a knife.
2. Put the flour and breading mix into 2 separate zip-top plastic bags. In a small bowl, lightly beat the egg with the water.
3. Place 4 chicken fries at a time into the flour bag. Shake off the excess flour.
4. Dip them into the egg wash, shake off the excess, then shake in the breading mix. Place each breaded chicken piece on a plate.
5. Heat the oil in a large skillet over medium-high heat. Fry the chicken fries in batches so they do not touch, turning often, until golden brown (about 4–5 minutes). Drain on paper towels.
1. In medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low; simmer 20 minutes or until rice is tender and water is absorbed.
2. Meanwhile, heat olive oil over medium heat. Add onion; cook and stir until onion begins to brown, about 8–9 minutes. Stir in garlic for 1 minute, then stir into hot cooked rice. Let cool for 30 minutes.
3. Add egg, salt, pepper, horseradish, and thyme. Form mixture into 1"” balls; roll in crushed cereal to coat.
4. Heat oil in heavy skillet over medium heat. Fry rice balls, turning carefully, until golden brown and crisp, about 4–5 minutes. Drain on paper towels.
1. Wash the chicken and pat dry. Season with salt and pepper and chop into 1”“-thick pieces.
2. Heat 2 tablespoons oil in a medium frying pan over medium-high heat and sauté the chicken pieces for 6–8 minutes, until they are well done. Set the chicken aside.
3. Heat the remaining oil in a large pot, and sauté the onion and garlic over medium heat until translucent, about 3–4 minutes. Add the celery and carrot to the pot and cook for 5 minutes.
4. Add the chicken broth, cooked chicken, cabbage, bay leaves, water, and rice to the pot. Simmer the soup for 20 minutes or until the rice is completely cooked. Remove the bay leaves before serving.
1. In a large bowl, mix the turkey, eggs, garlic, oregano, basil, cinnamon, fennel seeds, cheese, 1 cup potato chip crumbs, salt, and pepper.
2. Place a large sheet of waxed paper on the counter. Sprinkle remaining cup of chip crumbs on it.
3. Form 1" meatballs from the turkey mixture. Roll meatballs in crumbs to coat..
4. Heat Golden Drop oil in a large skillet over medium-high heat. Fry meatballs until well browned, about 5 minutes. Drain on paper towels and then either refrigerate, freeze, or serve with the marinara sauce of your choice.
1. Preheat oven to 425°F. Spread French fries in a single layer on a baking sheet. Bake for 10 minutes, stir, and bake an additional 7–10 minutes, or until crisp and golden. Sprinkle with ½ tsp. salt.
Meanwhile, in a shallow bowl, whisk together flour, cornmeal, the remaining teaspoon salt, and pepper. In another shallow bowl, combine egg and milk and beat well.
Pat fish dry. Dip into egg mixture, then into cornmeal mixture, coating both sides. Let stand on a wire rack for 10 minutes.
Heat oil in large heavy skillet until it reaches 350°F. Fry fish over medium heat, turning once, until golden brown, about 8–12 minutes. Drain on paper towels. Serve with French fries, ketchup, and lemon wedges.
Line a pan with parchment paper. Scoop ice cream into 7 baseball sized balls; freeze for 10 minutes.
In a shallow bowl mix cornflake crumbs and 1 tablespoon cinnamon. Roll ice cream balls into cornflake mixture. Place on prepared pan and freeze at least 4 hours or overnight.
Heat oven to 425°F. Mix together sugar and 1 teaspoon cinnamon, set aside. Spray nonstick spray to both sides of tortilla. Drape over glass ramekin on sheet pan. Place another glass ramekin on top to hold down. Bake 5 minutes. Remove top ramekin. Bake additional 5 minutes or until desired doneness. Sprinkle with cinnamon sugar while still warm.
In a wide pan heat at least 2-inches of oil to 375°F.
Fry ice cream, one ball at a time, about 10-12 seconds, turning gently.
Place 1 tortilla on a serving dish, top with fried ice cream ball and garnish with honey or chocolate sauce and whipped cream as desired.
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and set aside in a separate bowl.
Add the butter to the rice cooker, cover and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots are soft
Add the rinsed rice and stir to coat the rice well with butter and shallots. Add the water or chicken stock to the rice, cover the rice cooker, and cook until the rice is done.
When the rice is done, add the lemon zest and ¼ cup Parmesan and drizzle lemon juice into the rice. Mix well by fluffing up the rice.
Sprinkle salt and black pepper on the rice. Keep the rice cooker at Warm for about 5 minutes before serving. Sprinkle with remaining 1 teaspoon Parmesan to serve.
Sift the baking soda into the flour. Stir in 2 tablespoons Golden Drop oil, black pepper, and cayenne pepper.
Slowly add the soda water until you have a batter similar in texture to pancake batter. Allow the batter to rest in the refrigerator for 30 minutes before using.
Dust the hot dogs lightly with cornstarch. Place a skewer or stick through each wiener and place on a serving tray at the table.
Add the remaining oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Invite guests to coat the hot dogs in the batter and cook in the hot oil until the batter turns golden brown. Drain on paper towels if desired.
In mixing bowl, combine vinegar, water, teriyaki sauce, crushed red pepper, and sugar. Mix well and set aside.
Season pork with salt and pepper. Toss with corn starch.
In large frying pan, add olive oil, and heat over medium-high heat. Add pork to the frying pan. Sauté pork until brown, but it may still be pink inside, about 10 minutes.
Add pineapple and peppers. Cook until the peppers begin to soften, about 5 minutes. Add the sauce and cook until bubbly and thickened, about 5 minutes.
Serve over cooked Royal Farmers Rice.
In a food processor, pulse the shrimp, fish sauce, egg white, black pepper, cornstarch, and 1 tablespoon oil several times until the mixture turns into a paste but still has some small pieces of shrimp.
Slice the wonton skins into thin strips. Lay the strips in a layer on a cutting board.
Form the shrimp paste into balls approximately 1½ tablespoons in size. You may need to wet your hands in between to keep them from sticking.
Roll each ball into the wonton strips so that they cover the entire ball. Repeat until all balls have been wrapped.
Heat the remaining 2 cups oil in a wok to 375°F. In batches, fry the shrimp balls until they turn golden brown, approximately 3–4 minutes. Drain the fried balls on plates lined with paper towels. Serve hot.
In a medium-size saucepan, combine water, rice, raisins, sugar, salt, and cinnamon
Set over high heat and bring mixture to a boil
Reduce heat to low and let simmer, covered, until water is absorbed and rice is done, about 15 to 18 minutes.
Stir in lemon zest, fluff with a fork and serve
In a mixing bowl, mash the bananas
Add flour and mix well
Heat up the oil in a deep fryer
Use a tablespoon to scoop the mixture into the hot oil.
Cook until golden
Remove and serve warm with hot tea or hot pepper sauce.
Working quickly, use a very sharp knife to cut the peeled plantain lengthwise into the thinnest slices possible.
Heat the oil in a deep skillet or large heavy saucepan to 350°F.
Working in batches, cook the plantain slices until golden brown and crispy, about 3–4 minutes.
Remove plantain slices from the oil with a slotted spoon and drain on paper towels.
Sprinkle with sea salt and serve warm or at room temperature.
Bring the chicken broth, coconut milk, and curry powder to a boil in a medium saucepan.
Stir in the rice, making sure it is thoroughly wet and let cook.
Stir in the butter, salt, and pepper.
Remove the saucepan from the heat.
Cover the saucepan and let stand for 5 minutes.
Fluff up with a fork and serve.
Place 1/4 cup flour in a large resealable plastic bag.
Add cheese curds or Cheddar cheese cubes, a few pieces at a time, and shake to coat.
In a deep fryer, heat oil to 375°.
In a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown.
Drain on paper towels and serve..
Pick your beans to rid them of any dirt and soak in enough water to totally submerge. Leave the beans for a minimum of 3 hours on the countertop or leave overnight in the fridge.
Rinse the beans and transfer to a pot, add the onion and water, cover and leave to cook for about 50 minutes or till you can easily crush the beans with your finger.
Rinse the rice thoroughly until the water comes out clear, stir in rice and salt with the beans. Add water if necessary.
Return to a boil, reduce heat to medium-low, cover and cook for 20 minutes without removing the lid.
Fold the cice and beans together gently and serve with your desired sauce or stew.
Cook rice according to package directions; cool completely.
Whisk together mayonnaise, lemon zest, lemon juice, olive oil, vinegar, mustard, garlic, salt, and pepper until blended.
Toss together rice, tuna, dressing, tomatoes, red bell pepper, green bell pepper, green onions, and ¼ cup parsley until well combined. Garnish with remaining parsley.
In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic and set aside.
In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes.
Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear.
Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.
Place macaroni and cheese into the refrigerator until firm, about 3-4 hours.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.
Working one at a time, dip balls into eggs, then dredge in breadcrumbs, pressing to coat.
Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes.
Transfer to a paper towel-lined plate.
Serve immediately, garnished with chives, if desired.
In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, garlic, salt, and pepper.
Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
Preheat grill to medium heat. Brush grill with oil to prevent sticking.
Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
Remove chicken from grill and let rest for 5 minutes.
In a medium pot, combine coconut oil, salt, zested lemon, stock, dried basil, oregano and rice.
Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
Remove from heat and let sit for another 10 minutes before adding lemon juice and stirring up.
Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium Cook, adding water as needed until beans are completely tender.
Heat butter in a medium skillet over medium. Add onion, oregano, and thyme and cook, stirring often, until onion is translucent.
Add garlic and cook, stirring, until fragrant. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat.
While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear.
Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice for 10 minutes, then uncover and stir in reserved bean mixture.
Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8–10 minutes. Remove from heat and uncover.
Pour 3/4 cup pickle juice out of pickle jar into a cup. Reserve pickles.
Season chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour ( the longer the better).
When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels
Pour buttermilk into a medium bowl. Add flour and 1 tablespoon pepper to a second bowl. Transfer 3 tablespoons of buttermilk to bowl with flour and work it into the flour with your fingertips.
Transfer chicken to bowl with buttermilk and turn to coat.
Working with one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Add chicken to bowl with flour and turn until a thick layer of flour is stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.
Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F. Carefully lower chicken pieces into the hot oil, cook without moving until well browned on first side, about 2 minutes. Flip chicken carefully and cook until second side is browned and chicken is fully cooked, 2 to 3 minutes longer. Transfer to a paper towel–lined plate.
Place bottom buns on a work surface and top with a few pickles each. Top with fried chicken, followed by top buns. Serve immediately.
Peel potatoes; cut into long French-fry sticks. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading so they’re no more than 2 layers deep. Pour in oil to cover by 1 inch.
Heat pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently).
Continue to cook, occasionally loosening potatoes from bottom of pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more.
Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with sea salt.
Mix the ginger, garlic, soy and vinegar, and set aside.
Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque.
Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them.
Once cooked, stir through the rice and pour over the soy marinade.
Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce.
Serve in bowls with hot sauce for drizzling.
Lay out the bread slices and use a rolling pin to flatten. Top with a slice of cheese, then add a hot dog and roll up. Repeat the process with the other slices.
Wrap each hot dog in a piece of foil and place in the refrigerator for 1 hour.
Remove foil, dip in the beaten egg and then the breadcrumbs.
Fry in hot oil until golden brown.
Serve with mustard.
In a large pot over medium-high heat, heat oil. Add chicken to pot and season with salt, pepper, and half the lemon zest.
Brown chicken on all sides, 5 minutes. Add garlic and onion and sauté, scraping bottom of the pan, 2 to 3 minutes.
Season with salt. Add carrots and celery and cook until softened, about 5 minutes.
Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. Add green onions just before serving.
Garnish with remaining lemon zest and serve.
Beat together egg and egg whites in a small bowl; set aside.
Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender.
Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top.
Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.
Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes.
Add the chili pepper flakes and stir until aromatic, about 30 seconds.
Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.
Add remaining oil to wok and heat to 375°F over medium heat.
Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat.
When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total.
Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.
Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt and pepper.
Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes.
Mix the rice, water, salt and turmeric in a pot and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.
Stir the groundnuts into the cooked rice to serve.
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Garnish with sliced lemon and serve.
Beat together egg, milk, salt, desired spices and vanilla.
Heat lightly oiled griddle or skillet over medium-high heat.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side.
Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute.
Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
Top with more red pepper flakes and a drizzle cilantro leaves.
Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
Rinse rice and turn into the pan, allow simmer for 15 mins over a medium heat, stirring occasionally, before lowering the heat.
Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed.
Fluff up the rice with a fork before serving and garnish with the reserved spring onions.
Cut the chicken into bite-sized chunks. Season with salt and pepper.
Preheat the oven to 325ºF.
Put the cornstarch and eggs in two different shallow bowls.
Place the oil in a large skillet and heat over medium-high heat.
Working in batches, dredge the chicken in the cornstarch, then dip in the egg and place in the hot oil.
You do not need to cook the chicken through, just brown the outside to get a crispy exterior
Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp of oil and a pinch of salt into a bowl, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan over a medium heat and carefully coat with some vegetable oil.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
The cooked rice will have probably clumped together, so break it up in a large mixing bowl.
Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives.
Stir through with mayonnaise, lemon juice and olive oil and season to taste.
Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.