December 2nd, 2006 by alice
Tags: Chicken, Raspberry, Vinegar
INGREDIENTS
- 3lbschickens, cut into serving pieces
- 1tablespoonbutter
- 1tablespoonolive oil
- 10clovesgarlic, unpeeled
- 1/2cupraspberry vinegar
- 2tomatoes, peeled,seeded and chopped
- 1teaspoon crumbleddried thyme
- 1tablespoon finely choppedparsley
- 1/2cupchicken stock
DIRECTIONS
- Season chicken.
- Heat butter and oil; brown chicken on both sides over high heat.
- Pour off fat.
- Reduce heat to medium-low, add garlic and ¼ cup of the vinegar; simmer, covered, for 20 minutes.
- Pour in remaining vinegar, stirring up brown bits; raise heat and boil until vinegar has reduced to a thick glaze, about 5 minutes.
- Add tomatoes to chicken along with thyme, parsley and chicken stock; boil for 5 minutes, or until liquid had been reduced by half.
- Season.
- With slotted spoon, transfer chicken to a warm serving platter.
- Strain pot liquor, pressing hard on garlic to extract more flavour.
- Spoon strained sauce over chicken.
Posted in Recipes | No Comments »
December 2nd, 2006 by alice
Tags: Chicken, Fajitas, Roasted
INGREDIENTS
- 1lbboneless skinless chicken breasts
- 2tablespoonsvegetable oil
- 1tablespoonfresh lime juice
- 1teaspoonchili powder
- 1/2teaspoonground cumin
- 2largeonions, cut into wedges
- 2largered bell peppers, cut into strips
- salt and pepper
- 8largetortillas
DIRECTIONS
- Preheat oven to 400 degrees Cut chicken crosswise into 5 or 6 strips.
- Toss with half the oil.
- Add the lime juice, chili powder, and cumin to chicken and mix.
- Set chicken mixture aside in the fridge to marinate, 30 minutes or longer.
- In a large roasting pan, combine onions and peppers, drizzle with remaining oil, and sprinkle with salt and pepper.
- Stir in chicken mixture.
- Sirring once or twice, roast in oven for 20 to 25 minutes, until chicken is no longer pink inside and vegetables are tender.
- Meanwhile, wrap tortillas tightly in foil and place in the oven for 10 minutes to heat.
- Transfer chicken and vegetables to a heated platter and serve with tortillas, lettuce, avaocados, salsa, and sour cream.
Posted in Recipes | No Comments »
December 2nd, 2006 by alice
Tags: Devonshire, Fruit, Style
INGREDIENTS
- 1/2cupsour cream
- 3cupsmixed fruit, chopped,such as grapes,mandarin orange segments,strawberries,blueberries,pineapple,and kiwi
- 3tablespoonsbrown sugar
- 2teaspoonsliqueur (optional)
DIRECTIONS
- Mix sour cream with liqueur (your favorite flavor) if desired.
- 1 hour before serving, place 1/3 cup of chopped fruit in bottom of 4 parfait or other tall glasses.
- Top fruit with 1 tablespoon sour cream and 1 teaspoon brown sugar.
- Repeat layering one more time, finishing with sour cream and brown sugar.
- Refrigerate until ready to serve.
Posted in Recipes | No Comments »
December 2nd, 2006 by alice
Tags: Beef, Deer, Szechaun
INGREDIENTS
- 1lbsirloin steaks
-
Marinade
- 2tablespoons choppedgingerroot
- 2cloves crushedgarlic
- 1/2teaspoonChinese five spice powder
- 1/2teaspoonTabasco sauce
- 3tablespoonssoy sauce
- 3tablespoonssherry wine
- 4teaspoonsvegetable oil
- 2cups juliennedcarrots
- 1cup juliennedcelery
- 8green onions, quartered lengthwise,then cut in 2 inch lengths
- 2teaspoonscornstarch
- 2teaspoons coldwater
DIRECTIONS
- Cut meat into 1/4″ strips, then make the marinade with the next 7 ingredients, stir combine meat marinade for 1 hour at room temperature.
- Heat the second amount of oil in wok until hot, stir fry carrot, celery& green onion till slightly tender, add the beef with the marinade, stir fry till meat is no longer pink.
- Mix the cornstarch with water, then stir into the wok with the veggies& beef.
Posted in Recipes | No Comments »
December 2nd, 2006 by alice
Tags: Dill, Grilled, Lime, Pan, Salmon
INGREDIENTS
- 2-4medium freshsalmon steaks, skins removed,no more than 1 1/2 inches thick
- nonstick cooking spray
- 3/4-1cupmayonnaise
- 2key limes(also called mexican limes)
- 1/2-1teaspoondried dill weed
- salt
DIRECTIONS
- Rinse salmon and pat dry.Remove any bones that are sticking out.
- Rinse limes.
- Put 3/4 cup mayonnaise in medium bowl.
- Cut limes in half.Ream juice of limes into bowl.
- Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl.If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
- When mixture is smooth, add dill to taste.Crumple between fingers before adding to release extra flavor.Add salt to taste.Mix until dill and salt are evenly distributed.
- Add salmon to mayonnaise-lime mixture.
- Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
- When pan is hot, carefully place salmon in pan.(If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
- When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
- Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
- Remove salmon from pan and serve while very hot!
Posted in Recipes | No Comments »
