In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath ...
In a small bowl combine the honey, mustard and barbeque sauce.Mix well, cover bowl and chill until serving.TIP: Bump up the mustard for a more tart tasting if it is on the sweet side for you. with 1 ...
Add chicken, grapes, and pineapple in a large bowl; set aside.To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.Pour dressing over ...
Grate your Asaigo cheese.Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.We had this ...
Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.This dish is served with hot mashed potatoes...enough for four servings.Fish: Cut the fish into strips and pl ...
Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.Cook for a couple of minutes (this can be done in advance).Season the lamb ...
Combine all ingredients in glass or plastic container.Add steaks and marinade 24 hours in refrigerator.Sear steaks on hot side of grill then move to indirect heat to finish cooking.Basting steaks wi ...
Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.Season chicken breasts with salt and pepper on both sid ...