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Boursin stuffed chicken breasts - chicken breast recipe with boursin, carrots, Parmesan and other ingredients. Cook Time: 45 minutes Total Time: 45 minutes Ingredients:
New Media Publishing The Spanish love their tapas and it's easy to see why. These appetizers and bar snacks are ideal for sharing with friends while catching up on old times. In Spain, you'll find tapas bars on every corner--they're just that popular. The tradition of eating tapas began when bar owners wanted to encourage their clientele to drink more, so they began offering complimentary snacks. Eventually the snack assortments were broadened and bar owners began charging for them. What a smart business venture!
… and a killer pickled garlic scape tartar sauce – if I do say so myself. I’m not one to shy away from fried foods. What I do tend to avoid are large stinky messes.
Ingredients 12 ounces rib-eye steak Salt and freshly ground black pepper Garlic, to taste 1/8 cup vegetable oil , plus more for deep-frying Handful precooked French fries 1/4 medium red onion, thinly sliced 1/4 medium tomato , sliced 3 to 4 teaspoons vinegar 1 teaspoon soy sauce 1 to 2 ounces beer 2 to 3 pinches chopped parsley leaves Steamed white rice, for serving Directions Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic , to taste.
The empanada, having it's origin derived from the Arabic meat-filled pie, samosa, is a delicious pastry that can be filled with meats, cheeses, vegetables or fruits among others stuffing. Serves: 8-12 Ingredients and Directions for the Crust: 3 cups all-purpose Flour 1 teaspoon Salt 2 teaspoon White Sugar 1 Teaspoon Baking Powder ¼ cup cold Water 1 tablespoon White Vinegar 1 Egg 1/3 cup Butter
If there’s one thing I really love in life, it’s a good falafel pita. Spicy, hot and filling, those little fried chickpea patties never fail to please. My absolute favorite falafel pitas can be found at a tiny stand in the Marais District of Paris, but since I’m not in France very often, I instead make due with what I have in my own kitchen.
I practically sat by the side of the mailbox waiting for my copy of The Homesick Texan to arrive, so it pains me to report that my first 2 outings with this cookbook that has been all over the blogosphere were dismal failures. The first recipe I made was arroz con leche. I know the difference between this and rice pudding, but this recipe produced rice soup. It went over the bank behind the house and I hope some of our woodland creatures derived some nourishment from it. Relatively undeterred, I decided to make the tres leches cake. If you've ever eaten a piece of this, you know how decadent it is.
First I'd like to say how wonderful summer is. Hot, humid, sunny! I beg for these months!
Tabouleh is one of the easiest salads you could prepare. All you need to do is to cook semolina until soft and fluffy and season it with a mixture of lemon juice and extra-virgin olive oil. I also added pickled grape vine leaves for a briny flavor to the salad and feta cheese for more creaminess. This can be made in advance and is great to bring to a pot luck. Ingredients Yields: 6 servings
A few weeks ago, my sister Katy asked me if I had a chocolate mandelbrot recipe. I made her some cinnamon mandelbrot last time she was in town. She really enjoyed them, so I taught her how to make them.
Kulinarya’s theme for the month of May 2010 is PANCIT (Noodles). Filipinos have this forever love affair with “Pancit” (Noodles) since the Chinese introduced it to the Philippines Cuisine. Different regions of the country have Pancit specialties that they proudly call their own.
We made an enormous pot of phở over the weekend and called everyone who likes this Vietnamese beef soup. I think my eyes were a little bigger than my stomach because I soaked 6 packages of dried rice noodles ( bánh phở ) and ended up with a ton of leftovers. Even though all the beef broth was gone, I managed not to waste the soaked rice noodles by making Pad Thai noodles. The dish is composed of rice noodles, tofu , limes, fragrant kaffir lime leaves, tamarind , palm sugar, peanuts and cilantro.
A must have at every large get together. This is my daughter's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and always disappears in minutes. Serve this low fat dip at your next party with your favorite baked tortilla chips. Also great with jalapeños, scallions or avocados. Skinny Taco Dip Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts Calories: 59.2 • Fat : 3.6 g • Protein: 2.2 g • Carb : 4.7 g • Fiber: 0.6 g
As you may have noticed, I love sharing cooking tips. I recently told our family friend Cô Hoa that chicken salad tastes so much better if the chicken is boiled in fried-onion flavored broth. She invited us over to her house and we made a món ăn Miền Trung , "Central Vietnamese dish" in Vietnamese, called gà muối ớt (salt and chile chicken).
We’re at the close of week two and it’s time to pick your favorite of the reader-submitted recipes. So without further ado, here are our picks: Tortilla, shredded cooked chicken, and Mexican blend cheese. Cook in a skillet for the best chicken quesadilla. – Leigh Anne C. via Facebook Chicken tenderloins, Italian salad dressing, and honey. Marinate the chicken in a mix of the salad dressing and honey for at least three hours, then grill. – Elisse B. via Facebook Chicken breast, brie, and garlic. Slit the chicken breasts as if to butterfly them, but don’t slice all the way through.