Newest Recipes (226)

Remove the chicken from the pot and add to a roasting tray. Do not discard the water that the chicken was boiled in as this will be needed later. Use some of the surface oil in the pot to baste the chicken. There should be no need for additional oil. Roast the chicken on 180 C heat until cooked. Cut the roasted chicken into medium sized piecesFinely chop the onions and add to a pan with a little of the surface oil from the pot use to parboil the chicken. Fry for 6-7 minutes. Add the fried onions to a mixing bowl and use a blender to make them smooth. Add the onions to the pot used to par boil the chicken. Grind the walnuts. We used a meat grinder. If the walnuts are not old, the grinding process will produce some walnut oil. Save this. Re-grind the walnutsAdd 1 tsp of dried coriander, 1 tsp of blue fenugreek, 1 heaped tsp of dried marigold, half tsp of cinnamon, 5 crushed cloves. Mix by hand and use your hands to crush the mixture to extract any remaining oil from the walnuts. Save the oil. Add 1 heaped tsp of dried red pepper, 4 cloves of garlic and salt (amount dependent upon personal preference) to a mortar and use a pestle to crush the ingredients. Add the crushed red pepper/garlic/salt mixture, together with 2 tbs of white wine vinegar, to the ground walnuts and mix thoroughly. Gradually add water to the nut mixture from the pot used to parboil the chicken, mixing as the water is added. Keep adding and mixing until the mixture has a smooth consistency, like in the picture below. Once mixed, hold a sieve over the pot used to parboil the chicken and pour the mixture into the pot. Discard any remaining large pieces left in the sieve. Add the chicken pieces to the pot, bring to the boil and remove from the heat. Allow to completely cool before serving. Serving: Serve cold. Any excess walnut oil that was extracted during preparation can be poured onto the dish.

Directions
Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups.
Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce.
Freeze option: Cover and freeze cooled meat loaves on a plastic wrap-lined baking sheet until firm. Transfer meat loaves to a resealable plastic freezer bag; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.

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.

OK here goes Turn the oven on 375 to heat up now Wash the chicken breast off with cold water do not use hot water set it aside wash your hands off.
now take a med small pan for the stove top stuffing read the box to see how much water to boil for that size box.
put the right amount of water in the pan bring to a boil
While your waiting for the water to boil get your chicken breast ready lay them flat cut from the side of the breast called butterflying open it up once cut.
ok now once the water has boiled add your stuffing into the pan and mix it up don't let it be to dry ok should be nice and moist once it is done..... put the chicken in the square pan and put the stuffing in the chicken breast don't worry about over loading it we want it that way more flavor mmmmmmm fold the chicken breast over to close it. once you got that done wash your hands ok now take the jar of turkey gravy and pour it all over the chicken breast now cover in foil and put it in the oven for 30 minutes. do not over bake!

Best served with real mashed potatoes and fresh veggies and hot dinner rolls
all said and done one hour meal
I will be putting more respites up soon
enjoy !

In an iron pot put the chicken, the lemon juice, the onion, the garlic, the chili, the cumin, the oregano, the pepper, the bay leaf, the oil and sauté it for 5 minutes; Add the water, salt, tomato sauce, the bean and cook for 15 minutes. Add the rice and stir occasionally. Lower the flame and start adding the beer and the dry wine, as it is cooking as well as the liquid of the petit pois and the peppers. This rice should not be dry, so add these liquids little by little, as needed until it is completely soft. Cook for 30 minutes. Add the olives, capers and olive oil, garnish with the peppers and petit pois (peas).

Directions
Combine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices.

Cook ground beef in a medium skillet over medium high heat or until internal temp reaches 165 degrees and then drain.

Combine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.

Very lightly fry or grill fish fillets and dice
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.


Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables

Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

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.