October 7th, 2008 by alice
Tags: Chicken, Crock, Easy, Pot
INGREDIENTS
- 1 (4 lb)roasting chickens
- 1 (14 ounce)canchicken broth(or your chicken stock)
- 2tablespoonssalt
- 2teaspoonspepper
- 1teaspoongarlic powder
- 1tablespooncornstarch
- 1/4cupwater
DIRECTIONS
- Cut the chicken in half (so both pieces have a breast, leg, wing, etc.).
- Lay the halves side by side with skin side up in crock pot.
- Pour the chicken stock over the chicken.
- Sprinkle with the salt, pepper and garlic powder.
- Cook on High for 2 hours.
- Then turn down to low for 2 hours.
- For Gravy:.
- Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil.
- Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth.
- Stir until desired thickness.
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October 7th, 2008 by alice
Tags: Beef, Burgandy
INGREDIENTS
- 1 1/2lbssirloin tip steaks
- 1cup choppedonions
- 2tablespoons mincedgarlic
- 1tablespoonolive oil
- 500ml your favoritered wine
- 1cuplong grain rice
- 1/2cupsour cream
- 1tablespooncornstarch, disolved in
- hot water
- salt and pepper
DIRECTIONS
- Cook rice First and let Stand.
- Pour Olive into Skilliet and heat up.
- Add Sirloin tips- let brown.
- Add onions and garlic.
- Once Beef, garlic, and onions are cooked add 1.5°C of the Wine.
- let simmer for 5mins.
- Add sour cream.
- As wine cooks out add more.
- Blend well.
- Add Corstarch.
- Let Simmer until thickened.
- Serve over Rice.
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October 7th, 2008 by alice
Tags: Poppy, Potatoes, Seed
INGREDIENTS
- 1 1/2lbspotatoes, diced
- 5tablespoonsoil
- 1teaspoononion seeds
- 1teaspooncumin seeds
- 6garlic cloves, crushed and chopped
- 1teaspoonfresh ground black pepper
- 1/2teaspoonturmeric
- 1 freshgreen chilies, chopped
- 8tablespoonswhite poppy seeds
- 1teaspoonsalt
DIRECTIONS
- Heat the oil in a heavy based non stick pan, when hot add the onion, and cumin seeds.
- When the seeds start to poop add the garlic and fry over medium heat for 1 minute.
- Add the black pepper and turmeric, stir and add the potatoes and green chilli, fry for 3 mins stirring all the time.
- Reduce the heat to low, cover the pan and cook for 12 mins till potatoes are tender.
- Add the poppy seeds and salt, fry for 5 mins stiring frequently.
- Serve with any meat curry.
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October 7th, 2008 by alice
Tags: Bread, Food, Processoatmeal
INGREDIENTS
- 3/4cupoatmeal
- 2tablespoonsmolasses
- 3tablespoonsvegetable oil
- 1 1/2teaspoonssalt
- 2cupswhole wheat flour
- 2cupswhite flour, saving 1/2 cup
- 2 1/2teaspoonsyeast
- 3tablespoonswater
- 1teaspoonsugar
- 1 1/2cupsboiling wateror apple juice
DIRECTIONS
- Sprinkle yeast over a mixture of3 tbsp water and 1 tsp sugar.Let this stand 10 minute.
- Place in bowlboiling liquid, molasses, oil, salt.
- Cool slightly and add yeast mixture.
- In processor add flour (reserving 1/2 cup), oatmeal, & salt.
- Add liquid through spout and add reserved flour until right consistancy.About 45 seconds.
- Let rise in greased bowl until double.
- Punch down.
- Shape into loaves.
- let rise.
- Brush with molasses and sprinkle with oats.
- Bske 375 until done (hollow sound when tapped).
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October 7th, 2008 by alice
Tags: Jumbo, Pancake, Potato, Skillet
INGREDIENTS
- 2lbspotatoes, grated
- 2-3green onions, finely chopped
- 4largeeggs
- 2tablespoonsfresh parsley(can use more)
- 1-2tablespoon fresh mincedgarlic(or to taste)
- 2teaspoonsseasoning salt(or use 1/2-1 teaspoon white salt or to taste)
- black pepper
- 1pinchcayenne pepper(or to taste)(optional)
- 4tablespoonsbutter, divided
- 2tablespoonsolive oil, divided
DIRECTIONS
- In a large bowl mix together shredded potatoes with green onions, eggs, parsley, garlic, seasoned salt, black pepper and cayenne (if using).
- Heat 2 tablespoons butter with 1 tablespoon olive oil in a large frypan over medium heat until hot.
- Spread the potato mixture evenly in the skillet using back of a large spoon.
- Cook over medium-high heat for 2-3 minutes to brown the underside.
- Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
- Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness.
- Season the top with more black pepper if desired.
- Best served hot.
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