n a medium sized deep bottomed bowl half filled with water, boil the pasta till its well cooked and later drain it. Keep it in a separate bowl and set aside.
Sprinkle salt and black pepper powder over the chicken and grill it on a large pan until golden brown in colour. Once grilled well, transfer it to a plate and cut them in slices. Keep it aside. Now, heat a large pan over medium flame and add the olive oil to it. Transfer the boiled pasta in it along with chopped garlic and red chili flakes. Mix it together.
Switch the flame to low and add the grilled chicken slices to it. Stir well and switch off the flame. Transfer it to a separate large bowl and garnish with parsley leaves. Sprinkle lemon juice over and your Lemon Chicken Pasta is ready to be served.
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.
Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill.
1 1/2 teaspoons Fast-Rise yeast or 2 teaspoons Active-Dry yeast
The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.
When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn’t have one, this start- again method works as an easy alternative.
The gluten gives the whole wheat flour the structure necessary for a good loaf.
If your market doesn’t stock wheat gluten, try your local health food store.
Remember the extra knead. It’s especially important in 100% whole wheat bread.
Because of the extra knead, use this recipe only on the regular bake cycle.