% you can set aside for a garnish. Cut the chicken
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
For chicken, mix harissa with 1/2 tsp oil then coat chicken. Heat remaining oil, add chicken and sear for 8-10 mins, until cooked through, turning occasionally. Remove, let rest then slice.
For carrots, heat butter in a saucepan, add onion and saute for 3-4 mins, stirring. Add carrots, apple juice and ground coriander. Season, cover and simmer for 8-10 mins.
Meanwhile, cook bulgur in boiling, salted water for 10-12 mins, until just tender. Drain and mix with parsley. Season and serve with carrots and chicken.
In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
Add honey and dill; stir until coated.
Drain off any excess water; stir in butter to coat.
*Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
Mash the carrots with a fork or potato masher and add the roasted garlic.
Add the stock and the thyme and mix well.
Add your salt and pepper to taste.
Simply multiply recipe for bulk/freezer cooking.
igh heat. Maintain the simmer for about twenty minutes, skimming off
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9 Inch cake pans.
Bake at 325 degrees for 35 minutes.
Cool to room temperature and spread with coconut frosting.
Serve.
In large skillet, heat oil and brown beef.
Add tomatoes, carrots, onion, salt, pepper and garlic.
Simmer, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
Stir in flour blended with water.
Serve over egg noodles.
y Chicken in a Pot Recipe for the Crock pot.
The
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
ith a spoon or ladle for 5 minutes or so, until
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
For the dry mix: Combine all
Cook all the preceding together except for carrots, until tender, then drain carrots and add to this mixture.
Bring everything back to a boil and pour in dish for serving.
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done