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
Chicken with Peppers and Artichokes Recipe
| Main Meals
Type: Chicken with Peppers and Artichokes Free Cooking Recipe - Main Meals You got to try this! Ingredients / Directions 1 (6 ounce) jar marinated artichoke hearts1/3 cup(s) white wine or white wine vinegar4 skinless boneless chicken breast halves (1pound)2 medium bell peppers -- each
[ read more ]
Edamame & Cranberry Toss Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons unsalted butter 2 tablespoons finely chopped green onions 2 tablespoons lime juice 2 tablespoons soy sauce 1 tablespoon maple syrup 2 teaspoons wasabi paste 3 cups shelled edamame, thawed 1 1/2 cups dried cranberries Directions 1In large pan over medium heat, melt b
[ read more ]
Spagetti with Turkey and Almond Recipe
| Pasta
Type: Spagetti with Turkey and Almond Free Cooking Recipe - Pasta This is a good one! Ingredients / Directions 4 fluid ounces spaghetti2 tbsp cornstarch1 1/2 cup(s)s milk3/4 cup(s) chicken broth1/2 teaspoon salt1/2 teaspoon garlic powder1/8 teaspoon pepper1/4 cup(s) Parmesan cheesegra
[ read more ]
Tea - Iced Teas with Flair
| Teas 2
Cooking receipe to make Tea - Iced Teas with Flair under category Teas 2. You may find some video clips related to this receipe below.Iced Teas with FlairBring a cool zing to scorching days with four fun flavored teas. Serving with FlairIced tea looks like, well, iced tea unless you give this ordina
[ read more ]
Cooking receipe to make shallot chutney under category Aga Recipes. You may find some video clips related to this receipe below.
shallot chutney
225g shallots peeled
1 clove garlic peeled and chopped
1 tbsp oil
1 tbsp dry sherry
3 tbsp wine vinegar
50g caster sugar
225g small tomatoes
2 tbsp sweet soy sauce
3 tbsp water
Heat the oil in a medium sized pan or casserole with ovenproof handles.
Toss the garlic and shallots in the hot oil and transfer the pan to the floor of the roasting oven for 15 to 20 minutes or until the shallots are golden brown.
Add the vinegar sherry sugar and water. Stir and return to the floor of the roasting oven for 15 minutes.
Halve the tomatoes and stir into the shallot mixture.
Cook to soften the tomatoes about 5 to 10 minutes depending upon ripeness.
Stir and put into a bowl to cool.
Make this a day or two ahead for a full deep flavour. The sweetsour flavour goes well with chicken and other spicy foods.
[tubepress mode=’tag’, tagValue=’shallot chutney’]
