omeone won a chili championship with the recipe, including that addition.
Boil chicken in the water with cardamoms and salt, until soft
In large bowl add peaches with juice, brown sugar, vanilla and
n large pot.
Cover with cold water 2 inches above
Place chicken breasts, skin side up, in baking dish.
Combine next four ingredients.
Pour this over the chicken breasts and sprinkle generously with paprika.
Bake at 350\u00b0 for 1 hour to 1 hour and 15 minutes or until meat is tender.
Serve with rice recipe.
In a large skillet, saute onion and garlic in margarine and oil until tender. Stir in parsley, oregano, wine, clams with juice and mushrooms.
Simmer, uncovered, 5 minutes.
Season with salt and pepper. Serve over hot linguine.
Sprinkle with Romano. (Recipe can be doubled.)
Serves 4.
f the cheese.
Season with salt and pepper.
Fold
eparate bowl, dissolve 1 teaspoon borax into 1 tablespoon water.
wder dissolves.
Store the Borax Water in a jar or
owl, mix together 4 teaspoons borax with 1 1/3 cups warm
Slime, a product of Mattel Toy Corporation, is a reversible crosslinking gel, made from guar gum and Borax.
Powdered guar gum is available from health food stores.
he borax solution.
Fill a wide-mouth jar/container with boiling
Mix cold water and glue in separate bowls.
Mix hot water, Borax and food coloring.
Add mixtures together and stir until well mixed.
Knead.
Store in a baggie.
Place end of popsicle stick in Guar gum, removing what will cling to the tip.
Tap Guar gum into 100 ml of water and stir quickly to avoid lumping.
Should thicken a little.
Add a drop or two of food coloring.
Add Borax solution and stir until gel like. Refrigerate to keep fresh.
And have fun!
Thicken water to the desired consistency with cornstarch. Cook until clear.
Remove from heat.
Add food coloring to different bottles; let cool.
uch, you will end up with \"slop\", and, if that is
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
avoid the pith). Repeat with the remaining fruit. Reserve fruit