May 12th, 2007 by alice
Tags: Chicken, Lemon, Sauteed, Tenders
INGREDIENTS
- 1 1/2lbschicken tenders
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1tablespoonvegetable oil
- 1mediumonion, thinly sliced
- 1cupchicken broth
- 1/2cuplemon marmalade
- 1/4teaspoondried lemon peel
- 3tablespoonslemon juice
- 2tablespoons choppedchives
DIRECTIONS
- Sprinkle chicken with salt and pepper.
- Place a large skillet over high heat until skillet is hot; add oil to skillet, then add chicken and onion and cook, stirring often, until chicken is browned; 5 minutes.
- Add the broth and stir, scraping up the brown bits clinging to pan;add the marmalade and lemon peel and cook until sauce is slightly thickened, about 10 minutes.
- Stir in lemon juice and chives.
Posted in Recipes | No Comments »
May 12th, 2007 by alice
Tags: Broil, London, Sauce, Steak
INGREDIENTS
- 3/4cupA-1 Steak Sauce
- 1 1/2lbs top roundlondon broil beefor flank steaks
- 1/4cupspicy brown mustard
DIRECTIONS
- Combine 1/2 cup of the steak sauce and the London Broil in a large resealable plastic bag; seal and marinate in refrigerator for at least 1 hour and up to 8 hours.
- Stir together the remaining steak sauce and the mustard in a small bowl; set aside.
- Preheat grill to high; remove steak from bag, discarding marinade.
- coat rack of grill with cooking spray and cook steak, turning once, to desired degree of doneness, 8 minutes for medium-rare.
- Serve thinly sliced steak with the mustard steak sauce.
Posted in Recipes | No Comments »
May 12th, 2007 by alice
Tags: Pizza, Soho
INGREDIENTS
-
For the Dough
- 8ouncesplain flour, plus extra for rolling
- 1teaspoongolden brown sugar
- 1teaspoon easy blenddried yeast
- 1 1/2teaspoonssalt
- olive oil, for greasing
- peanut oil or sunflower oil, for brushing
-
For the Fresh Tomato Sauce
- 1tablespoonolive oil
- 1largeonion, finely chopped
- 1clovegarlic, minced
- 1 (400 g)can choppedItalian plum tomatoes
- 2tablespoonstomato paste
- 1dried bay leaf, torn into two pieces
- 1/4teaspoondried oregano
-
For the topping
- 8black olives, stoned and halved
- 1 (150 g)packagemozzarella cheese
- 1clovegarlic
- dried oregano, for sprinkling
- extra virgin olive oil, for drizzling
- 1cup freshrocket
- 1ounceparmesan cheese, shavings
DIRECTIONS
- Sift the flour, sugar, yeast and salt into a large bowl.
- Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl.
- Tip the dough out onto a floured surface and knead for 5 to 10 minutes.
- Rinse the bowl to remove any remnants of dough.
- Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside.
- Put in the dough, turning to coat evenly with flour or oil.
- Cover with a damp cloth and leave to double in size in a warm place.
- Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned.
- Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper.
- Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce.
- Knock back the dough.
- Divide in half and knead each ball until smooth.
- Cover each with an upturned bowl and let rest for 10 to 20 minutes.
- turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7.
- 5 cm between them.
- (the pizza’s don’t rise) Lightly brush 2 large heavy baking sheets with oil.
- Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets.
- Cover each base with a quarter of the tomato sauce.
- (freeze the rest for another time) Spread the sauce almost to the edge.
- Dot with olives and diced mozzarella.
- Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil.
- Bake for 10 to 12 minutes, swapping the shelves at half time.
- Remove from the oven, pile on the rocket and scatter over the parmesan.
- Drizzle with a little more olive oil.
Posted in Recipes | No Comments »
May 12th, 2007 by alice
Tags: Chicken, Foil, Packed, Pesto
INGREDIENTS
- 4boneless skinless chicken breast halves
- 8roma tomatoes, cut into 1/2 inch slices
- 4smallzucchini, cut into 1/2 inch slices
- 1/2cup premadebasil pesto
DIRECTIONS
- Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
- Spoon 2 Tablespoons of basil pesto over each chicken.
- You can use 8 18 x 12 inch sheets of heavy duty foil if you don’t want to purchase the foil packets.
- Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
- Remember to leave space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat.
- Cook 20 to 25 minutes or until juice of chicken is no longer pink.
- To serve, cut a large”X” across top of packet to let steam escape.
- This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.
Posted in Recipes | No Comments »
May 12th, 2007 by alice
Tags: Butter, Honey
INGREDIENTS
- 1/2cuphoney
- 1/2cupbutter
- 1/2lemon, juice of
DIRECTIONS
- Cream butter and honey together.
- Stir in the lemon juice and beat until it is a light consistency.
- Refrigerate until ready to use.
Posted in Recipes | No Comments »
