Jalapeno

The jalapeño (/ˌhæləˈpiːnjoʊ/ or/ˌhæləˈpeɪnjoʊ/, Spanish pronunciation: [xalaˈpeɲo] ( )) is a medium-sized chili pepper. A mature jalapeño fruit is 2–3½ inches (5–9 cm) long, and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. It is a cultivar of the species Capsicum annuum originating inMexico, which is a bush that grows 2–4 ft (60–120 cm) tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 km² (40,000 acres) are dedicated for the cultivation in Mexico, primarily in thePapaloapan River basin in the center of the state of Veracruz and in the Delicias, Chihuahua, area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora,Sinaloa, and Chiapas. Jalapeño juice is often used as a remedy for seasonal allergies and cardiovascular problems.

Source: Wikipedia

Half Boiled Egg

Ingredients:

• Egg
• Salt
• Pepper
• Soy Sauce

Preparation:

1. Half boil 1 liter of water in a pot
2. Once done, put in eggs into the pot and boil it for 3 to 4 minutes
3. Finally crack it open and serve with soy sauce, salt and pepper
4. It is really nice to be eaten as breakfast serve with bread stick or toast
5. Enjoy

Cheese Egg Burger / Cheese Egg Benjo

Ingredients:

• Burger buns
• slice cheese
• eggs
• Mayonnaise
• lettuce leaves
• butter
• Salt
• Pepper
• Oil (vegetable oil, corn oil, coconut oil, your choice) optional

Preparation:

1. Heat up a flat frying pan with a pinch of butter
2. Fry each egg separately and season it with salt and pepper
3. Cut buns in half just like a what you see the burger buns
4. Rub butter on each side of the bun
5. Now carefully put egg  onto the bun
6. Top it with cheese and lettuce leaves and mayonnaise
7. Finally sandwich them with the other half of bun
8. Enjoy

Cheesy Potato Wedges

Ingredients:

• Potatoes
• 4 slices of cheese (more if you prefer)
• 4 eggs
• 1 teaspoon of turmeric powder for color
• Multipurpose flour
• 1 cup evaporated Milk
• Salt
• Pepper
• Oil (vegetable oil, corn oil, coconut oil, your choice)

Preparation:

1. Boil potatoes for five minutes or till the potatoes are well cooked
2. Peel of the skin from the potatoes, cut them into slices and season them with salt and pepper.
3. Now lets prepare the cheesy sauce.
4. Melt the slices of cheese in a bowl
5. Pour 1 cup of evaporated milk and mix well with the melted cheese
6. Once done put in a teaspoon of turmeric powder to make the color of the sauce golden yellow and a bit of aroma to it
7. Remember the cooked potatoes? Now its time to fry them
8. Break the eggs and stir well and mix in salt and pepper
9. Dip the slices of potatoes into the egg mixture and then dip them into multipurpose flour
10. Make sure the flour cover the surface of potatoes evenly, thicker flour if you want the outer layer of the wedges to be crispier
11. Next heat up the pan with corn oil
12. Fry the potatoes till it turn golden brown
13. Serve with the sauce prepared earlier
14. Enjoy

Crispy Fried Chicken

Ingredients:

• Chicken
• 1 cup of buttermilk
• 2 cups of all purpose flour for coating
• 1 teaspoon of paprika
• Salt
• Pepper
• Oil (vegetable oil, corn oil, coconut oil, your choice)

Preparation:

1. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
5. Enjoy

Source:http://allrecipes.com