Preheat oven to 350\u00b0F.Rinse mushroom caps.Cut rough end off of stems.Place caps stem side up.Smear crushed garlic in caps (to your taste).Sprinkle thyme salt and pepper (to your taste).Sprinkle ...
In a bowl, combine pineapple juice with the oil, white wine, soy sauce and dijon mustard, and mix well.Lay the chicken pieces in a large oven-proof dish (I love the aluminum disposable pans) and top ...
Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.Turn on the exhaust fan. In a 10-inch straight-side ...
Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).You do not wan ...
In large skillet, heat butter and olive oil over medium heat.Add chopped scallions and mushrooms and cook until mushrooms begin to darken.Sprinkle with seasoned salt and cayenne pepper.Add burgundy ...
Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.Roll pheasant in flour and brown in frying pan for 5 minutes turning once.Remove pheasant from oil and butter. Chop ...
Clean and quarter the mushrooms. Cut cauliflower into bite size florets. Trim celery into 3 inch lengths.In a large pot combine lemon juice, vinegar, water, oregano, basil and salt.Simmer for 5 minu ...
Heat wok until it smokes.Add oil and heat until it shimmers and is about to start smoking.Add ginger and garlic, stir fry until very fragrant, about forty seconds.Add choy sum all at once, and stir ...
In a large saute pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and saute, tossing often, until tender, about 5 minute ...
Combine the pineapple juice, brown sugar (don't forget the extra tablespoonful!), mustard, lemon juice, onion salt, and soy sauce in a medium saucepan, stirring well. Bring to a boil, reduce heat. S ...