e skin from the sturgeon and place in a large
Rinse and pat chicken dry with paper towels.
Line baking pan with aluminum foil.
Place chicken pieces in large casserole dish. Sprinkle with Mrs. Dash.
Bake at 350\u00b0 for 1 1/2 hours.
Pour mushroom and herb gravy over chicken and return to oven at 400\u00b0.
hicken, red pepper, green pepper and onion onto 8 skewers. Brush
ndoori mushroom and paneer filling.
Wash the mushrooms thoroughly. Drain and
avy pot, combine olive oil and polenta.
Cook over med-high
garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat
bring water,salt and pepper, to boil. slowly
First, prepare the polenta. Preheat the oven to 425
eat. Add onion, garlic, serrano and pasilla peppers. Saute for 5
up salsa, egg white, paprika and polenta - mix well.
Shape potato
edium heat. Add bacon; cook and stir for 3 mins or
Boil chicken until tender.
Cook rice in chicken broth.
Mix together and simmer, adding onions, cream of mushroom and butter. Recipe can be cut in half.
Salt and pepper to taste.
Cook the chopped onion and garlic in butter until tender. Cool.
Stir in the eggs, salt and milk, and beat with fork until mixed.
Pour this into a large bowl containing the flower, and stir with the fork until combined.
Add the potatoes (cut in 1 cm cubes), the mushroom and spinach and the cheese.
Pour into a prepared 20-23cm oven proof dish.
Bake at 220 degrees C for 20-30 mins until lightly browned and set in the centre.
Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and onion powder. Cook until juices run clear. Set chicken aside, and keep warm.
Stir mushrooms and onions into the skillet, and cook until tender. Return chicken to skillet, layer with mushroom and onions, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
heese, cottage cheese and parsley. Season with salt and pepper to taste
ins (until tender). Drain well and return to the pan with
illing Method.
Saute mushrooms and onions with a little butter
n the polenta in a
eds, and place on
Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 2 mins, or until just soft. Add garlic and tomatoes. Cook for 2 mins, or until soft. Add spinach. Cook for 1 min, or until just wilted. Remove from heat and cover to keep warm.
Meanwhile, bring milk and stock to a boil. Reduce heat and slowly whisk in polenta and millet. Cook for 8-10 mins, or until thick. Season.
Divide polenta between serving bowls. Top with mushroom mixture. Sprinkle with feta and mint. Serve.