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This recipe comes from the Frugal Gourmet's 1984 cookbook. I used to watch all of his PBS cooking shows. It's called Chinese Style, "boiled" chicken. Fill a large kettle with water, and bring to a boil. (An 8-quart pot 2/3rds filled with water works great for a 2 1/2 - 3 pound bird...
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Veggie "Rat" Stew I cook this a lot. Large dice 1 medium Vidalia onion 1 red bell pepper 8 oz. sliced mushrooms 2 small yellow summer squash and 2 small zucchini handful trimmed fresh green beans, cut into 1 inch pieces 1 small eggplant, unpeeled 2 cloves garlic, minced 1 can diced tomatoes...
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We love this colorful dish. Sometimes I saute it up then toss it with a good viniagrette for an awesomely cold side dish. Heat a large skillet with about 1/2 cup water and 2 Tablespoons of olive oil (or vegetable oil). The water will evaporate as the vegetables cook and the oil will add a shimmer to...
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Hi - Here in Lawrence, MA we have a traditional sandwich called a "Chicken Barbecue". It doesn't have BBQ sauce, but, rather, mayonnaise. We prepare the chicken as you do, but we do not thicken the little bit of broth we use to keep the chicken moist. (Though, I think that sounds like a...
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Pressure Cooked Flank Steak Stew 2 cups ( I had double this.) 1/2 inch cubes flank steak 1 medium onion, large dice 3 cloves garlic, minced 2 tablespoons canola oil 1 (14 1/2 oz.) can beef broth 1 can (14 1/2 oz) diced, fire-roasted tomatoes 3 medium red potatoes, large dice 1 cup each peeled and cut...
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Yes, the first plunge is just a "dunk"; it seals the chicken skin to keep in flavor, etc. Do try, the chicken is deliciously moist and tender done this way. Let me know how you like it! annrms
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