tomatoes and chicken stock. Season with cumin, bay leaf, salt and
br>Transfer 1/2 cup glaze to bowl; reserve.
Arrange
or 3-4 mins, to glaze. Remove with a slotted spoon. Cook
t is all incorporated. Season with salt and pepper to taste
Remove vanilla bean. Sweeten mixture with more sugar, if desired.
n a mortar and pound with a pestle until a firm
00b0F Line a baking pan with parchment paper.
In a
ven to 2250C/450F/Gas 6.
Sprinkle the chopped onion
trips.
Serve with rice and teriyaki glaze. Top with snow pea sprouts
Slice chicken livers into 3 pieces each; fold each piece over a water chestnut.
Wrap a strip of bacon around the liver-chestnut cone, pinning each kabob with a toothpick.
Marinate 1 hour in soy sauce, ginger and curry powder.
Drain; broil in a preheated broiler, turning frequently until bacon is thoroughly cooked, about 5 minutes.
hen place in a saucepan with the stock and cook for
edium heat; keep warm. Heat 6 tbsp. butter and the prosciutto
ixer, beat the egg whites with the cream of tartar until
nd secure skin with metal pin. Sprinkle thighs with salt and pepper
Remove from pan. Spray 6 egg rings with no stick cooking spray
/4 of the blueberries with the lemon juice and 2
Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.
inegar over chicken and sprinkle with oregano, 1/2 teaspoon salt
thin coat of teriyaki glaze on all sides of the
ookie sheets by lining them with parchment paper.
Mix the