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.
50\u00b0F and line a cupcake tin with 12 paper liners
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
large lite brown frosted cupcake green crepe paper, or fake
Prepare 24 cupcake papers.
Mix all dry
ooking spray, or line with cupcake wrappers. Evenly spoon batter into
Preheat oven to 350.
Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
Line cupcakes with paper liners and fill each two thirds full.
Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
Bake in a 350 oven for 20 minutes or until cooked.
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!
Preheat oven to 400 degrees.
Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
Bake for 20 minutes or until the muffins are a gorgeous golden brown.
r>Whisk olive oil,Gourmet Garden Garlic and Gourmet Garden Italian herbs
f the center of a cupcake clean. Immediately do next step
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!
o 350\u00b0F Line 24 cupcake cups with paper liners. Set
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.
o 350.
Line 28 cupcake cups with paper liners.
50 degrees. Line a standard cupcake pan with 12 baking cups