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Canned Pink Salmon Mousse
Friends coming to dinner? Having a Party? Let's face it, the last thing you want to do is spend hours slaving over a hot stove. This make ahead, no-cook canned pink salmon recipe will delight your family & friends and give you time to enjoy your guests. ...
Christmas Recipes: Main Dishes. No.12 of 12 - Spinach and Mushroom Pancakes
Christmas recipe serves: 4 calories per serving: 375 preparation time: 1 hour plus standing & soaking cooking time: 1 hour 30 minutes suitable for freezing (pancakes only) Christmas recipe ingredients: white flour, plain 50 g (2 oz) wholemeal flour, ...
The Versatility of Soup
I really have never thought about writing an article on soup before. What brought it about was that I have just returned from a walk in the forest and the temperature is barely 30 degrees. Now, let me tell you, I am a warm weather person, so I was ...
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Stephen Ceideburg 1/4 c Hoisin sauce
3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar
-skin and fat removed, or: 1 tb Unsulfured molasses
8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce
-thighs 1 ts Chinese chili paste with
1/3 c Tomato ketchup -garlic
Precooking the chicken in the microwave or gently poaching it on the
stovetop before finishing it on the grill ensures that the meat is cooked
through but the sauce is not charred If you like a hotter sauce, increase
the amount of chili paste.
Arrange chicken pieces in a micro-proof dish, with the thickest parts
toward the outside of the dish. Cover with vented plastic wrap and
microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
twice.
Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
to a simmer, skimming off any froth. Simmer gently until chicken is tender,
10 to 12 minutes.
Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
together remaining ingredients.
With tongs, remove the chicken from the dish or sauce pan and brush both
sides generously with barbecue sauce. Grill over medium-high heat or broil,
basting with the barbecue sauce often, until the chicken is glazed on the
outside and no longer pink inside, about 5 minutes on each side.
About the Author
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1. Place spinach and persimmon discs in a large bowl. In a small bowl, whisk together shallots, lemon juice and vinegar. Slowly whisk in olive oil in a small stream until well-blended. Season with salt and pepper. 2. To serve, toss spinach and ...
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In large bowl, beat eggs. Add sugar, sour cream, butter and vanilla. Combine flour, soda, salt and nutmeg and add to sour cream mixture alternately with buttermilk. Turn onto lightly floured surface and roll to ¼ inch thickness. Cut with a 2 ½ inch ...
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