CHICKEN LOLLIPOPS
This is the winning recipe of this week in the Thursday magazine. It was submitted by Pramila Monteiro.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2h
Yield 50 chicken lollipops
Number Of Ingredients 12
Steps:
- Break each chicken wing into two parts at the joint.
- Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
- Put all the chicken lollipops in a bowl.
- Add ginger and garlic to the chicken.
- Mix well.
- Add green chillies, parsley and curry leaves to the same.
- Mix well.
- Add half a cup of all purpose flour and quarter cup of cornflour to the same.
- Mix well.
- Break one egg into the bowl.
- Add red food colour and salt to taste.
- Mix well.
- Keep aside for 1 hour to marinate.
- After an hour is up, heat oil in a wok.
- Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.
- Drain on clean kitchen paper napkins.
- Serve hot.
Nutrition Facts : Calories 121.1, Fat 8, SaturatedFat 2.2, Cholesterol 41.5, Sodium 38.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.1, Protein 9.4
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream together cream cheese and butter.
- Add powdered sugar, a little at a time.
- Add peppermint extract and cream all together very well.
- To shape mints, roll about 1/2 teaspoon dough in palm of hand to form a ball and lay on wax paper to flatten.
Nutrition Facts : Calories 226.2, Fat 5.2, SaturatedFat 3.1, Cholesterol 15.5, Sodium 48.5, Carbohydrate 45.6, Sugar 44.6, Protein 0.5
CHERRY LOLLIPOPS
Make and share this Cherry Lollipops recipe from Food.com.
Provided by Brenda Nelson
Categories Candy
Time 35m
Yield 20 Lollipops
Number Of Ingredients 6
Steps:
- Butter 2 large baking sheets.
- Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart.
- Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissoved.
- Slowly bring to a boil, stirring frequently.
- Continue cooking until candy thermometer registers 275 degrees F.
- Stir in gelatin until smooth.
- Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick.
- Cool completely.
- Wrap each lollipop in plastic wrap and store in an airtight container.
Nutrition Facts : Calories 89.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 28.7, Carbohydrate 16.6, Sugar 9.8, Protein 1.5
LOLLIPOPS
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 10 lollipops
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven.
- In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer).
- Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine.
- Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes.
- Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture.
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