Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
cover and cook the onions for 6-8 minutes or until
rap outside bottom of pan with two layers of foil, shiny
inks and letting them fry for about 5 minutes until they
ote that for this preparation, a grinder (for use with bones) is
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
ver, and very gently simmer for 15 minutes. After 15 minutes
Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
Add the chicken, shiitake and ginger, and cook for 5 minutes.
Add your chosen vegetables cook for another 3-5 minutes.
Taste the soup and add soy, oyster sauce, salt and pepper to taste.
Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.
ish dry, inside and out, with paper towels.
Combine salt
Mix together.
Put into long casserole dish and freeze. Tastes just like ice cream.
Great for people with dairy allergies.
Mix flours together with salt in large bowl.
Sprinkle yeast over warm water in
small bowl and stir.
Add yeast and two cups of broth to dry ingredients.
Mix well with hands until dough is stiff.
Add a little more broth if necessary.
Roll out dough on a floured surface to 1/4-inch thickness and cut into desired shapes. Place on an ungreased cookie sheet. Brush with egg and milk mixture.
Bake at 300\u00b0 for 45 minutes.
Turn off oven and leave overnight.
Drain, and refresh very briefly with cold running water. (Note: you
killet over medium. Spray lightly with cooking spray.
Add chopped
allow 20 mins per pound for loin with rind).
Score skin
Combine all the ingredients and mix thoroughly leaving 1 cup of cheddar cheese for sprinkling on top.
Pour into a greased 9\"x 12\" x2\" casserole
Bake at 350 degrees for about 20 minutes.
Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
Separate into pieces big enough for dipping and scooping.
Toast the sesame seed in a dry skillet until golden.
Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.
d the potatoes and saute for about 15 minutes, or until
>Cover the bowl tightly with food film wrap and let
atting it onto the meat with your fingertips; let the pork