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How To Make Honey Chicken

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How To Make Honey Chicken
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Honey chicken has similar flavors to the more popular orange chicken; sweet and sour. Chicken dishes such as these are said to be variants of General Tso’s chicken, which is commonly found in North American Chinese restaurants.

In this recipe, the chicken is battered then, deep-fried twice for the extra crunch. It is then tossed in simple but absolutely delicious sauce. Because the dish is not spicy, kids will love it.


This recipe takes about 15 to 20 minutes to make. The chicken needs to sit in the marinade for about 20 minutes. Serves 4.

Honey Sauce:
• 5 tbsp ketchup
• 4 tbsp sugar
• 3 tbsp water
• 2 tbsp honey

• 1 large egg
• 1/4 tsp salt
• 1/6 tsp garlic powder
• 10 tbsp cold water
• 2 tsp baking powder
• 1/2 cup of cornstarch
• 3/4 cup of flour
• 2 tbsp vegetable oil

• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp white pepper
• 3 tbsp water
• oil for deep frying
• toasted sesame seeds


To make the honey sauce, whisk all the ingredients in small bowl. Set aside.
Place chicken pieces in a bowl and add all the ingredients for the marinade: salt, garlic powder, white pepper, and water.
Mix well.
Keep this in the fridge for 15 to 20 minutes.
To make the batter, crack an egg in a bowl.
Add salt, garlic powder, and cold water. Whisk well.
Add baking powder and whisk.
Add cornstarch and flour. Whisk until all the lumps are gone.
Add the vegetable oil and whisk until you get a smooth consistency.
Get the chicken from the refrigerator and give it one more mix.
Pour the batter over the chicken and mix well. Make sure that all the chicken pieces are coated with the batter.
Heat oil in a wok or deep pan until the temperature reaches 375°F (190°C).
Use a bamboo skewer or a fork to pick up each chicken piece from the batter and gently drop it into the oil.
Fry the chicken pieces in batches. Make sure they do not crowd in the oil.
Fry each batch for about a minute to a minute and a half.
Occasionally stir when frying to ensure even cooking.
Once you’re done frying all the batches, drop all the chicken pieces back into the oil.
Fry until golden brown, about 4 to 5 minutes.
Drain on a cooling rack or a strainer.
Over high heat, pour the sauce into the wok. When it boils, turn off the heat.
Add the chicken and toss well until the sauce coats all the chicken pieces.
Transfer on a plate and top with toasted sesame seeds.

Ideas And Tips:

• If you worry about getting too much oil from frying, you may also oven bake the chicken. Simply season the chicken with salt, pepper, and garlic powder. Coat the chicken pieces with a mixture of cornstarch and flour. Dip the coated chicken pieces in egg wash then, coat them again with the flour and cornstarch mixture. Place chicken on a cookie sheet. Spray with cooking spray or brush each piece with oil or melted butter. Bake in the oven until golden brown.

• Overcrowding the wok or frying pan will lower the oil’s temperature. Frying in sensible batches will ensure proper and even cooking of the chicken pieces.

• A Safety Tip. As the chicken in this dish is cut into smaller pieces, it is not recommended to use spring-loaded tongs. Your fingers may slip while picking up the chicken pieces from the hot oil and cause the tongs to snap open. We recommend using a spider strainer or slotted ladle.

Quick And Easy Tasty Cheese Sticks Recipe

Quick And Easy Tasty Cheese Sticks Recipe
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Cheese sticks is a typical appetizer or snack typically served with a dip. For preparing the sticks, a medium-hard cheese variety is a good choice to use. Mozzarella sticks are the most popular fried cheese sticks. Though the cheese melts inside while frying, the breading keeps the shape. This fried treat is crispy on the outside and gooey on the inside.


This recipe takes about 5 minutes to make. The breaded cheese sticks need to be refrigerated for an hour before frying. Serves 4.

• 500 grams of medium-hard cheese like emmental, mozzarella or gouda
• 3 eggs
• Panko breadcrumbs
• enough oil for deep frying
• salt


Cut the cheese block into 2-cm thick sticks.
In a bowl, add a pinch of salt to an egg and beat lightly.
Dip the cheese sticks in egg then coat well with breadcrumbs. Repeat this procedure.
Once all the cheese sticks have been coated, keep them in the fridge for an hour.
Heat the oil to a smoking point and deep fry the cheese sticks for about a minute.
Remove from the oil and place them on a plate lined with paper towel to drain excess oil.

Ideas And Tips:

• Refrigerating or freezing the breaded sticks will prevent the cheese from melting too quickly and oozing out of the breading while frying, whereas if you fry the sticks right after breading them, you may not get a crunchy crust.

• You may season the breadcrumbs for extra flavor. You may use chopped fresh or dried herbs or your favorite spices. You may also substitute the breadcrumbs with crushed cornflakes or tortilla chips.

• You may cut your cheese into cubes to make them into cheese bites.

• You may also bake your cheese sticks. Place the breaded sticks on a lined cookie sheet. Spray all sides of the cheese sticks with cooking spray. Bake in a pre-heated oven at 425°F for 2 to 3 minutes on each side.

• If you want an extra layer of coating, you may coat your cheese sticks with flour before dipping in egg.

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Everyone knows green smoothies are healthy, right? However…

Have you heard of a “red” smoothie? If not, check out this story…
The Red Smoothie Detox Factor
=> “Red” Smoothie Helps Alabama Girl Shed 80lbs!

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  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
  4. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  5. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  6. Here's What Happens When You "Unlock Your Hip Flexors"
  7. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)

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Vegan Meatloaf Recipe

Vegan Meatloaf Recipe
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Vegan meatloaf recipes usually use seitan to create that same meaty texture. However, seitan contains gluten. If you want to make a gluten-free vegan meatloaf, then this recipe is perfect for you. This recipe uses millet and potatoes mixed with aromatics, herbs, and spices to get that tasty goodness of traditional meatloaf. You can enjoy the entire loaf without any guilt as this healthy meatloaf is also cholesterol-free and rich in protein and dietary fiber. Well, that’s a pretty neat loaf!


• 3 cups of veggie broth
• 1 cup of millet
• 4 cups of water
• 3 medium potatoes, diced
• 3 tbsp olive oil
• 3 medium onions, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp toasted caraway seeds
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp sea salt
• 2 tbsp balsamic vinegar
• 2 tbsp vegan Worcestershire sauce
• 1 cup of organic ketchup


Put veggie broth a pot and bring to boil over high heat.
Turn the heat down to medium and add millet.
Simmer for 20 minutes.
In a separate pot, boil water over high heat.
Add potatoes and cook for 20 minutes.
Heat olive oil in a pan over high heat.
Add onions and sauté for 10 to 15 minutes.
Add celery and garlic, then continue sautéing for 2 minutes.
Add caraway seeds, sage, dried thyme, and salt.
Sauté for 2 more minutes, then turn off the heat.
Pour in balsamic vinegar to deglaze the pan, then set aside to cool.
Drain millet and potatoes, then set aside to cool.
Put all the cooked ingredients in a large mixing bowl.
Add Worcestershire sauce.
Using clean hands, mix and mash all the ingredients together.
Put the mixture in a loaf pan lined with parchment paper.
Spread organic ketchup on top.
Bake in the oven at 350°F for 30 minutes.
To remove the meatloaf from the loaf pan, gently pull the parchment paper on the sides.
Let the meatloaf cool for a few minutes before slicing and serving.

Ideas And Tips:

• This meatloaf is best served with asparagus, peas, broccoli or corn.

• Since you will be using your hands to mix, make sure all the cooked ingredients are cool enough to handle. You don’t want to burn yourself.

• If you want a neat slice of meatloaf, it is best to use a serrated knife.

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