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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
t Gail's Recipe Swap, who got it from Gourmet Magazine.
Pat
iber, 7g protein.
This recipe by chef Rebecca Reilly was
soak beans overnight or till adequately moist.
drain soaking water
add all ingredients except cilantro to pressure cooker.
wait for 3 whistles.(bring to pressure & cook 10 minute under pressure).
garnish with cilantro.
note: the tomato normally shouldn't be added before cooking beans, but in this recipe, this is ok b/c we use 3 whistles instead of two and the beans take a better firmer form necessary to make this a \"gourmet\" looking soup.
In a large saucepan, combine all ingredients.
Heat the mixture over moderately low heat, stirring until it is smooth. Transfer to a bowl, cover and chill for 4 hours or until firm. Roll in balls.
Roll in cocoa powder.
Press a chocolate coffee bean half into each truffle.
Chill on baking sheet for 1 hour. Keep in airtight container in refrigerator for 2 weeks.
Yields about 35 outrageously good truffles.
These are wonderful!
Preheat oven 350\u00b0.
Rub steak well with garlic.
Brown fast in skillet on both sides.
Salt and pepper on both sides.
(This can be done ahead of time.)
Place on broiler rack.
Bake for 25 to 30 minutes for medium rare.
Take drippings and pour into pan.
Add wine and butter.
In a saucepan, combine soy sauce, vinegar, pepper flakes, brown sugar, peanut butter, oil, ginger and broth.
Simmer the mixture, stirring, until thick and smooth.
Let cool slightly.
Combine equal amounts of fresh tomatoes, corn niblets and green beans in a homemade vinaigrette.
oom temperature or chilled.
gourmet magazine -- sara moulton.
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and ...
For the SYRUP, combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.
For the FILLING, whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.
ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish.
Sprinkle with half the syrup.
Spread with half the filling.
Repeat with remaining ladyfingers, syrup and ...
In a large bowl, with an electric mixer, beat the peanut butter and sugar until well combined.
In a small bowl, lightly beat the egg, then beat it into the peanut butter mixture along with the soda and salt until well combined.
Roll 1-inch balls of dough and arrange them on greased cookie sheets.
With a fork, flatten and make a crosshatch pattern.
Bake until puffed and golden, about 13 minutes.
Let rest on baking sheet a minute or so before removing.