How to cook and what to use, how to eat and what to eat. Recipes from all over the world.
THE SLIGHT PEPPERINESS OF SAVORY is a pleasing accent to the smoothness of custard, and the sweet-tartness of apples. Summer savory goes well with many fruits: peaches, apricots, and cherries in compotes; pears, peaches, apricots, and apples in jellies, jams, or butters. Firm-ripe peaches or pears could also be used in place of the apples …
This recipe is very celebratory! It combines pink shrimp, greenish avocado, fresh ginger and lime — the right colors for a holiday party. My friend, who tested this with me named it. She tasted and said, “It’s a Noel!” Whatever you call it, it’s delicious! It takes just 30 minutes to make. Ingredients: 1 quart …
Delicious with steamed basmati rice, or tiny boiled red potatoes. It serves 4. 1 tablespoon grape seed oil 2 boneless, skinless chicken breasts, halved Salt and ground white pepper to taste 1/4 cup butter 1/4 cup fresh lemon juice 1/4 cup chicken bouillon Season the chicken breast with salt and pepper to taste. In a …
Serves: 4 Work Time: 30 minutes Total Time: 30 minutes 1 cup all-purpose flour 2 teaspoons pepper 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon poultry seasoning 1/4 teaspoon garlic powder 1 egg, beaten 1/2 cup milk 1 2 1/2- to 3-pound broiler-fryer, cut up Vegetable oil Combine first 6 ingredients in a plastic bag; …
CILANTRO is an ancient Asian herb that resembling flat-leafed parsley, but with a significantly more pungent and musky flavor. Cilantro is grown just like parsley: Buy a small seedling from your local nursery early in the growing season (from seed takes too long for most zones). Plant it in dry soil and full sun. Keep …
Since ancient times herbs and spices have played important roles. Wars have been waged and the New World discovered in their pursuit. They transform and glamorize every day foods into a new experience for the palate. Ordinary becomes “wow”… children actually eat their vegetables (what a concept!) and hors d’euvres become an exploration of taste …
Serves: 3-4 Heat Level: 4-5 out of 10 possible Ingredients: Seasoning Mixture: 1/2 tsp ground allspice 1/2 tsp ground nutneg 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground cayenne pepper 1/4 tsp salt Thyme Mustard Sauce: 3/4 cup heavy cream 1/4 cup Dijon Style Mustard 3 T fresh thyme leaves, stems removed …
Serves: 3-4 Heat Scale: 7 out of 10 possible Ingredients: 2 fresh Habaneros or 4 dried habaneros, stems removed 1 large onion, peeled and quartered 3/4 cup Soy Sauce 1/2 cup red wine vinegar 1/4 cup vegetable oil 1/4 cup brown sugar 2 tablespoons fresh thyme leaves 1 teaspoon course ground pepper 3/4 teaspoon ground …
Ingredients: 1 lb Tomatillos (approximately 15) 1/4 Onion 1 clove garlic 1/4 tsp lime juice 1 dash grated lime peel 2 tsp dried oregano 2 fresh Jalapeño pepper seeded and deveined 1/2 tsp finely ground pepper 3 Jalapeño peppers en Escabeche (canned pickled jalpeños) – plus 1 T juice from can. 1 tsp salt 1 …
