inner. Use as directed in the recipes that call for them, or
b>the garlic, the wine, the tomatoes, place the chicken (or carcass) in the pot and add
ith a lid and bring to the boil. Reduce the heat to low
yrup, beet juice, lemon juice, and egg white in a cocktail
>the garlic and 1/2 teaspoon of the salt together with the
old water. Heat the oil in a 7
ut the grease from the pan.
Shrimp -- Add to the same pan, the remaining
re done, remove from the oven and transfer all the tomatoes and the juice from the pan, into
remove the ducks from the stock and put aside to cool. Strain the broth and set
Cook the pasta following directions until cooked, al dente.
Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
Remove.
Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
Stir until combined and heated through, then remove from the heat and season with salt and pepper.
Stir in the pine nuts.
Divide the pasta between 4 bowls and spoon the sauce over.
Sprinkle with Parmesan and serve at once.
a towel and hitting with a rolling pin. Pour the crumbs into
e slightly undercooked). Remove the lid and set the pan aside to let
nto the tart tin, smoothing the bottom and pushing the pastry well into the sides
ups of the cider from the bottom of the roasting pan and reserve for the applesauce
Heat a skillet over medium-high heat.
Add the fat from the ham and render.
When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
Remove the ham from the pan and set aside on a plate and keep warm.
To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
Serve the gravy over the ham steaks on grits.
ute pan add the chorizo and cook until crumbled and golden brown. Remove
lices from skillet, and set aside, but DO NOT drain off the bacon
alt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven
r measuring cup, the BBQ sauce, mayo, honey and chipolte, refrigerate -
Place mussels in 1 1/2-quart saucepan.
Add the cool water, tablespoon of olive oil, 1/4 cup white wine and 1 clove of garlic, sliced finely.
Cover and bring to a boil.
Remove from the heat after the mussels open.
Strain the broth and reserve.
Remove the mussels from the shells and reserve them.
Strain the tomatoes, reserve the liquid.
Chop the tomatoes coarsely.