Fry the flour and the butter on a frying pan or in a sauce pan.Brown only a bit.Pour in the chicken consomme and beat to smooth.Pour the sauce to a bowl and fry the chicken strips on the pan.Pour in ...
Make the Dipping Sauce: In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.Make the Fish Cakes: Put the ...
Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions)When they soft, add about 2 Tbsp flour and mix it around until it ...
Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky not a puree.Add everything else and mix.Put in a plastic container and freeze. ...
Stir together the milk and Crystal Light, making sure all the powder is dissolved. Freeze for 2 hours or partially frozen.Spoon the mixture into blender container; cover. Blend on high speed until s ...
Combine all ingredients except olive oil.Slowly add olive oil, whisking constantly, until oil is emulsified.May be used immediately or stored in an airtight container in fridge for up to 4 days. ...
Place chicken in a greased 4-1/2 quart slow cooker. In a separate bowl, combine soup and milk; pour over the chicken.Combine stuffing mix and water. Spoon over chicken and soup mixture.Cover cooker ...
In a large skillet, melt butter over medium high heat until sizzling. Stir in salt and pepper.Add chicken; cook 8 to 12 minutes or until juices are clear.Remove from skillet; set aside. Reduce heat ...
With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1/2in thin. Lightly dust the breasts with flour.Heat 2 tablespoons of the olive oil in a ...
Combine ingredients, bring to a boil and simmer over low heat for 5 minutes.Use this as a basting sauce for barbecue, or combine with chopped or shredded beef, chicken or pork, and simmer until heat ...