Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Kotosoupa Avgholemono(egg-lemon chicken soup) Recipe
| Greek
Type: Kotosoupa Avgholemono(egg-lemon chicken soup) Free Cooking Recipe - Greek Try this one! Ingredients / Directions 6 cup(s)s chicken broth6 Tbsp. rice or orzo3 eggsjuice of 1 large lemon (or more) Bring broth to boil and add rice or orzo. Cover and cook for 20minutes (rice) or 10
[ read more ]
Catfish and Crawfish Mold with Wine Recipe
| Fish And Seafoods
Type: Catfish and Crawfish Mold with Wine Free Cooking Recipe - Fish And Seafoods Try this one! Ingredients / Directions 1 cup(s) chopped parsley 1 cup(s) cream cheese 1/2 cup(s) dry white wine 1 tbsp lemon juice 1 lb Catfish meatcooked 1 lb Crawfish meatcooked 1 tbsp Lea & Perrins Wo
[ read more ]
Strawberry Shortcake
| Drink Master
Cooking receipe to make Strawberry Shortcake under category Drink Master. You may find some video clips related to this receipe below. 1 oz Amaretto 3/4 oz Creme de Cacao (white) 3 oz Strawberries in Syrup 5 oz Vanilla Ice CreamBlend ingredients
[ read more ]
rice and japanese spice suppliers
| General Recipes
Cooking receipe to make rice and japanese spice suppliers under category General Recipes. You may find some video clips related to this receipe below.rice and japanese spice supplierswww.japanweb.co.uk/listing. Mount Fuji01743 741169www.mountfuji.co.ukan international specialist based in Shrewsburyb
[ read more ]
Cooking receipe to make chicken cassoulet under category Aga Recipes. You may find some video clips related to this receipe below.
chicken cassoulet
1 tablespoon chopped fresh thyme
6 teaspoons sundried tomato paste
4 chicken breasts skinned
salt and freshly ground black pepper
2 tablespoons olive oil
1 onion finely chopped
2 cloves garlic crushed
1 red chilli seeded and sliced
75g pancetta diced
150ml white wine
1 x 400g tin of chopped tomatoes
1 x 400g tin of butter beans drained and rinsed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives or spring onion tops
Mix half the thyme leaves with 4 teaspoons of the sundried tomato paste and spread a teaspoonful on each chicken breast.
Season the chicken well.
Place the chicken breasts in the roasting tin on the roasting rack and hang the tin from the top set of runners in the roasting oven.
Roast for 15 minutes then transfer to the simmering oven for 10 minutes to allow the chicken to relax.
To make the bean sauce heat the olive oil in a large frying pan on the boiling plate add the onion garlic and chilli and fry for a few minutes stirring from time to time. Cover and transfer to the simmering oven for about 10 minutes until the onion is soft.
Return to the boiling plate add the pancetta and fry to brown it.
Mix the wine tomatoes and remaining tomato paste together add to the pan and boil rapidly until the pan is nearly dry. Stir in the beans the parsley remaining thyme and seasoning.
A few minutes before serving warm through the bean sauce and divide between four plates.
Sprinkle with chopped chives or spring onion tops.
Carve each chicken breast on the diagonal and place on the bean sauce. Serve immediately.
The word cassoulet comes from casserole the earthenware pot in which this french stew is cooked. This is a modern lighter version of the traditional recipe.
Serves 4
[tubepress mode=’tag’, tagValue=’chicken cassoulet’]
