Recipes (94)

To serve, toss everything together. For
Sesame sauce dressing: 2 cloves garlic crushed into paste, 2 Tb Chinese sesame sauce without using its oil is in a jar you can get in any Asian shop, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb Chinese white rice vinegar, 1 Tb sesame oil.

Heat the milk on medium low.
Add the sugar and cocoa while still cold.
It will take a lot of stirring; cocoa doesn’t want to mix with the milk. Stir constantly
When warm, add the extracts.
When hot, pour into heated mugs and enjoy!

Method
In a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.

Instructions

Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Method:
Peel wash and dice the Potatoes place in a deep pan and cover with water
Add some Salt & Pepper to season and bring them to the boil then simmer until soft
Remove the pan from the heat and add a knob of butter, 1 Egg and a splash milk and mash
Chop or slice 2 large onion
Grate or slice half of a large block of mature Cheddar cheese

Using a lasanga sized baking /roasting tray or a case role dish
Lightly grease the Base and layer potatoesthen corned beef, onion's and cheese
Aim for two layers with the top layer cheese and onion

1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!

1.Boil an egg, let it get cool
2.Chop the herbs
3.Cut the egg into two halfs
4.Put the egg halfs on the serving dish, put some mayo on their tops, put the chopped potherbs the way you like
5.Eat

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.

Place pieces of chicken in slow cooker and for 4 hours on high temp.When chicken is fully cooked add carrots,celery and chicken stock.The last few minutes add the noodles until no longer crunchy.

1. Spray a 4-quart slow cooker with the cooking spray. Place all the ingredients in the slow cooker. Cover and cook everything at low temperature for 8 hours and then at high temperature for 4 more hours, or until the meat is tender.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.