Combine the ingredients in a zip lock bag and add the chicken. Remove all the air and flatten the chicken. Put it on a cookie sheet to keep the chicken flat and freeze.To thaw: Place the chicken in ...
Slowly fry the shallots and mushrooms in a frying pan with a dash of olive oil, and the half of stock cube until they are cooked.Turn up the heat and add the whiskey and boil to reduce.Turn down the ...
Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room t ...
Preheat oven to 350.Crumble cornbread into a baking dish.Mix in veggies and meat with hands (or spoon/fork)Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a ...
Mix all ingredients together.Store in an airtight container in the fridge. ...
In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, br ...
Sprinkle salt on chicken then spread it with your hands to distribute the salt evenly.Put the chicken in a microwave-safe bowl then add sake and put the thinly sliced garlic on top.Prepare the sesam ...
Place all but chops in a large resealable plastic bag.If the chops have any fat on the edges, slash them three times without cutting into the meat.This will prevent them from curling up while cookin ...
Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until wel ...
FOR SAUCE:Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduce ...