Cooking Recipes Books 4 U

Ingredients 2 kg salmon or hammour, deboned & halved 2 potatoes, halved Lemon slices, for garnish Seasoning, to taste (for marinade, mix together) Quarter cup olive oil Quarter cup lemon juice 1 tsp cumin 2 tsp salt 1 tsp pepper (for stuffing) 2 cups chopped parsley 10 cloves garlic 2 red chilies 1 cup walnuts 1 tsp olive oil 1 tsp lemon juice Salt, to taste Walnut Stuffed-Fish Preparation: Marinate fish for about half an hour. To prepare stuffing, blend ingredients in a food processor. Keep aside. Preheat oven to 200 degrees C. Place half of the fish on a tray, spread the prepared stuffing & place the other half of the fish on top. (You may tie the fish with thread). Place potato around the fish, season & bake for 30 minutes. Garnish with lemon slices

Ingredients Marinade 8-10 chicken drumsticks lemon juice one table spoon 1 tsp. of salt For Coating 1/2 cup plain dried bread crumbs 1/2 cup finely chopped corn flakes 2 tbsp. sesame seeds 1/2 teaspoon salt 1/2 tsp. freshly ground black pepper 1 tsp. garlic powder 1 tsp. red chili powder 1 large egg, lightly beaten 4 tbsp. milk 8 chicken drumsticks lemon juice one table spoon 1 tsp. of salt 3 tablespoons melted butter Chicken drumsticks Preparation: Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks. Cover and marinate for at least 3 to 4 hours. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes,sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag. Dip the drumsticks in the egg mixture, then shake in the bag to coat. Preheat the oven to 450 degrees. Grease a baking sheet. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter. Bake for 25...