Drain the blueberries, reserving 1/4 cup juice.Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well.Bring to a boil over medium h ...
Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's.Sauce.While chicken ...
Heat the oil in a large non stick saucepan and gently cook the onion, celery, carrots and leek until soft - about 20 minutesAdd the peppers and cook for 10 mins more then tip in the tomatoes, sugar ...
In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeno, oregano and basil for about 5 minutes or until softened.Meanwhile, in bowl mash chickpeas using potato masher until sm ...
MAKING THE POUND CAKE.Preheat the oven to 350 degrees F.Cream sugar and butter until well mixed.Add eggs one at a time.Combine flour, baking soda,salt, and baking powder.Mix well and add to the crea ...
Preheat broiler.Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. ...
Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick.For the marinade, combine the ground coriander, ground cumin, chopped garlic, ...
Combine with pastry blender until it is the consistency of coarse corn meal.Store in airtight jars in refrigerator.Makes about 2 quarts medium sauce.TO USE:Measure mix into sauce pan; add water and ...
Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.Pour in the milk and whisk it with t ...
Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.Place chicken breasts in a plastic zip lock bag and add peanut mixture, tos ...