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.
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.
More recipes are available on flavour.ca.
ith a number of modern/gourmet- type recipes such as this one
Microwave butter in glass bowl 1/2 to 1 minute or until softened.
Mix in dry milk, flour, bouillon, garlic salt, thyme and pepper.
Stir in sherry until mix is moistened and can be formed into a ball.
Shape dough into an 8-inch roll on waxed paper or plastic wrap.
Make indentations at 1-inch intervals, dividing roll into eighths.
Wrap tightly and store in refrigerator.
Yields 4 cups (8 recipes).
Have a wonderful day at school.
On your way home, take your pick of one of the delicacies and enjoy!
Cut each chicken breast into 3 or 4 long strips.
Combine all other ingredients in a small bowl and whisk until combined.
Place chicken in ziploc bag(s) and add marinade. Marinate for at least one hour. (For camping, prepare up to this step at home and toss in the freezer.).
Thread chicken onto bamboo skewers.
Grill over medium to hot coals or fire until juices run clear.
he fire if you are camping.
It's also a
r>Whisk olive oil,Gourmet Garden Garlic and Gourmet Garden Italian herbs
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
Fill pot with water to the bottom of the spout.
Poke a hole in a paper coffee filter using the center post and then push it down into the basket.
Place 6 Tablespoons of Course grind coffee in basket with filter.
Heat the pot until the water just starts to perk. This takes 10 to 15 minutes on our camp stove on high heat.
Turn the heat to Med-LOW
The Coffee should be perking every 2 or 3 seconds.
Perk for 10 to 15 minutes the longer the stronger the Coffee.
Enjoy the smell and the taste of this camping delight.
Cook penne pasta following packed directions until tender. Drain.
Heat olive oil in large, deep fry pan. Add chicken breast and fry until golden.
Add mushrooms and Gourmet Garden Chilli to pan and cook until mushrooms are tender.
Add penne pasta,baby spinach,asparagus and semi sun-dried tomatoes to pan and squeeze in Gourmet Garden Basil & Parsley. Toss to combine and serve with grated parmesan cheese if desired.
For barbecue or camping:
Make pan out of heavy-duty foil by folding in half a 36 x 18-inch piece and folding up sides to form a pouch.
Place potatoes into pouch; cover with carrots and onions.
Sprinkle salt, pepper, paprika, parsley and dot with butter and seed.
Fold foil to seal, leaving room for steam. Grill on grill for 55 to 60 minutes until done, turning several times.
Open package and cover veggies with cheese and crumbled bacon.
Re-close (tightly) foil and return to grill for about 1 minute to allow cheese to melt.
In medium baking dish layer Fritos.
Cover with chili and grated cheese.
Heat until warm through and serve with chopped onions.
If camping, just heat beans and serve over Fritos.
Mix together sour cream and salsa.
In a shallow bowl, layer the ingredients, beginning with bean dip, then sour cream-salsa mixture.
Top with lettuce, tomato and cheese.
Garnish with chopped cilantro.
Serve with Guiltless Gourmet Baked Tortillas Chips.
One 2/3 c. serving contains only 3 gm. fat.
In a jar, shake together oil, soy sauce, vinegar, lemon juice and Worcestershire sauce.
Season with mustard, salt, pepper, parsley and ground cloves.
Shake again until it is well mixed.
Put meat in a large bowl.
Pour marinade over meat and let stand covered for at least 2 hours.
Alternatively, put steaks and marinade in freezer bags and store in the freezer until you are ready to go camping!
butter one slice of bread.
sprinkle some sugar on top of the butter.
press butter side down into camping sandwich maker.
pour 1/4 cup pie filling onto bread (try not to let it get too close to the edges, or it will leak out and stick when cooking).
butter and sugar another slice of bread.
place that slice butter side up on top of pie filling.
close sandwich maker.
roast over fire rotating often until bread is browned but not burnt (you can take it out and check without ruining the cooking process) Enjoy!
br>If you're going camping make all of this in
nd 1 tsp. Equal for Recipes in bottom of 9 inch