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.
iving Without magazine.
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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
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.
wap, who got it from Gourmet Magazine.
Pat-NoCal's notes
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.
Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.
Put oven rack in middle position and preheat oven to 400\u00b0F
Put liners in muffin cups.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
Add milk mixture and stir until just combined.
Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Blend all ingredients in a blender until smooth.
Gourmet Magazine's notes:
Use dressing on mixed greens or sliced tomatoes or for chicken salad.
Dressing keeps, covered and chilled, 1 day.
Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.