Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
Preheat oven to 375.
Place shrimp in an open baking dish and pour over the sauce, stir to coat.
Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dishi.
Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
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Cook all ingredients, except lemon juice, in covered pan over medium heat for 15 minutes.
Sprinkle with lemon juice and serve.
Combine all vegetables in a large bowl.
Sprinkle vegetables with 1/4 cup sugar; stir occasionally.
In a stainless steel pan, heat remaining ingredients to a boil.
Pour over vegetables. Let marinate for several hours.
This salad keeps for about a week in the refrigerator.
Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
Fill pot with water and bring to boil.
Place chicken with skin in pot until it stops boiling.
(Seals in juices) Remove chicken from pot.
Bring pot to a boil again.
Put chicken back in and bring to a full boil.
When water and chicken are boiling again, put lid on pan, turn burner off.
Let stand for one hour.
Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
Preparation time is an estimate.
In a large bowl, mix water, yeast, and sugar.
Stir in oils and 1 t salt.
Add 2 3/4 c flour, mixing well til spongy.
Add enough remaining flour to make stiff dough.
Turn onto floured surface and knead until elastic.
Cover with bowl and let rise til doubled.
Divide dough in half, spread on cookie sheets using your fingers.
TOPPINGS:
Mix crushed garlic with olive oil; brush over bread.
Sprinkle w/ dried rosemary and kosher salt.
Cover and let rise.
Bake at 375 for 1/2 hour.
Cut into squares and serve.
NOTE: ...
Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Bring pot of water to boil for pasta; cook pasta til soft.
Once the pasta is close to \"al dente\" - then heat a frying pan and saute the garlic in the oil.
As the pasta is finishing, add the cooked lamb to the hot garlic oil, saute for just a moment. I also added the leftover baby carrots (matchsticks) at this point.
Toss in the rosemary needles.
Drain the pasta, add a few shakes of olive oil.
Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley.
Serve immediately! And enjoy!
This ...
Boil the carrots for 5 to 6 minutes, or until tender; remove, and cool.
Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool.
Add the zucchini to the pot, but do not cook long at all.
ike Mama used to make' Frugal Gourmet News column.
Melt butter in large skillet.
Add onion and saute until transparent.
Add cabbage and saute 5 minutes, or till tender but still crisp.
Stir in caraway seeds, salt and pepper.
Cook noodles in salted water as directed on package.
Don't overcook.
Drain well.
Stir noodles into cabbage and add sour cream.
Cook 5 minutes longer, stirring frequently.
Mix the wet ingredients.
Pour over the chicken in baking dish.
Cover with foil.
Put in frig overnight.
Next day, put in oven and cook in 325\u00b0 oven for 90 minutes.
Check to make sure it is not burning. Chicken is done when easy to pull apart.
In a stainless steel vegetable steamer, steam the cauliflower for about 15 minutes, until tender.
When the vegetable is tender, remove it from the steamer, and place it in a casserole, with a cover, just large enough to hold the head. Pour the egg over the top of the cauliflower, add salt and pepper, and top with the cheese.
Bake, covered at 375 degrees for 10 minutes, or until the cheese has melted and the egg is cooked.
Whip all ingredients together, and use to fill various snacks. Normally, this is done with a piping bag and tip, but you can fill many types of cracker and vegetable with a small knife or spoon.
Place a 6 qt heavy stove - top covered casserole on the burner and add the vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
Add the cut up meat to the casserole and cover, bringing to the boil again. Turn the heat to a simmer and cook, covered for 30 minutes. Add the soy sauce and cook for 10 more minutes. Remove meat from pot and reduce the juices by at least half. Remove sauce to a bowl and reheat the pot. Add the oil and brown the meat in small batches. Brown it well. Drain the oil from the pot and return the sauce ...
In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley.
Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil.
Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving.
Great with pasta of your choice. Top with grated parmesan cheese to serve.