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Shuttle Services Kuala Lumpur

August 26, 2015 in All Recipes

sa_1440567382Shuttle Services Kuala Lumpur | Kuala Lumpur Travel and Transportations, we are committed in giving the best in class limousine, and Airport Transfers services to our customers in KL.


Online Marketing Firm

August 6, 2015 in All Recipes


Marketing Firm

Marketing campaigns
aren’t just about innovation. Any creative effort also requires the direction
and measurable results that comes from data about the marketplace, and your
campaign. In the world of internet marketing, too much information is also
sometimes just as bad as not enough. At Captain Marketing, we have access to
technology platforms that allow us to measure, predict and ultimately
understand exactly the forces that will determine your success.

Chicken and mushroom

June 20, 2015 in All Recipes, Course: Main, Cuisine: Poultry, Skill Level: Easy

1 clove garlic
1/4 cup butter
2 skinless, boneless chicken breast halves
1/2 cup flour
salt and ground black pepper to taste
4 ounces mushrooms, sliced 
20 capers, or to taste
2 tablespoons lemon juice
1/4 cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you’re right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it’s an even thickness.
Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Tshirt Printing

May 26, 2015 in All Recipes

Tshirt Printing
We’re a professional and trusted
promotional clothing company specializing customization quality T-shirts at
the best prices. Come enquire with us today!

Chicken Soup With Pasta

December 9, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

About 1/2 pound penne
3 tablespoons olive oil
6 cup chicken stock
1 pound boneless, skinless chicken breasts
2 cup white wine
4 carrots, sliced 
1 onion, chopped
2 garlic, chopped
1 tablespoon thyme, chopped
1 rind Parmigiano Reggiano cheese for topping (optional)
1 cup peas
2 cup leaf parsley, chopped
1 small lemon
Salt and pepper
in a large pot bring water and heat until boil, add pasta and salt and cook until pasta is soft.
At this time, in a small pan, pour about 2 cups of chicken stock over the chicken to cover it. Add wine (over medium heat) until the chicken is cooked.
Meanwhile, in a Soup pot, heat olive oil over medium heat. stir carrots, onion, garlic and thyme, season with salt and pepper and cook for bout 10 minutes.after that add remain stock.
Remove the chicken and cut into bite-size cubes and add to the soup. Stir peas and parsley and pasta and let cook slowly. Design with cheese.

The Best BBQ Chicken

December 4, 2014 in Course: Main, Cuisine: BBQ & Grill, Cuisine: Poultry, Skill Level: Advanced

4 Chicken thights, boneless and skinless
1 chilli
For rub:
2 teaspoons fennel seeds
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon black pepper
For BBQ sauce:
2oo g soft brown sugar
200 g tomato ketchup
100 ml bourbon whisky
4 tablespoon vinegar
1 cup orange juice
First you must preheat the oven to 180 degrees C.
To make the rub, mix all ingredients until fine. Massage the chicken with rub well and place in the preheated oven for about 1 hour.
Meanwhile, start to make the BBQ sauce. place all ingredients into a pan over a high heat and whisk well to combine until bring to the boil. reduce the heat and to low and simmer for 10 minutes.
Remove the chiken from the oven and waite until reduce the temperature.  Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
After that remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for 10 or 15 minutes. Serve with sliced chilli on top.
Avatar of Jane.b

by Jane.b

Oloviye Salad

September 21, 2014 in Course: Main, Course: Salad, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate


Poached chicken breast, chopped
2 Eggs, poached, Grated
2 potatoes, poached, Grated
8 pickles, chopped, chopped
1 carrot, poached, chopped
mayonnaise, 3 tablespoons
corn (optional)

Combine all ingredients together. put in the refrigerator for 1 hour. Sevre cold. you can decorate with Corn and Parsley and Peas.