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| Meats
Type: Herbed Steak Free Cooking Recipe - Meats Simply good! Ingredients / Directions 1 pound round steak2 tablespoons flour1 teaspoon seasoned salt2 tablespoons vegetable oil1 can condensed cream of mushroom soup3/4 cup(s) water1 tablespoon herb seasoning Cut steak into serving-size p
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Tea - Flashes Blend Tea
| Teas 2
Cooking receipe to make Tea - Flashes Blend Tea under category Teas 2. You may find some video clips related to this receipe below.Flashes Blend TeaNeed we say more? Brew up a pot and sip when needed. 1 part sage 1 part motherwort 1 part dandelion 1 part chickweed & violet leaves 1 part each elder
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| Pasta
Type: Baked Spaghetti Free Cooking Recipe - Pasta Outstanding! Ingredients / Directions 8 ounces spaghetticooked and drained2 tablespoons butter1 cup(s) grated Parmesan cheesedivided24 ounces ricotta or cottage cheese1 pound ground beef28 ounces chunky garden-style pasta sauce8 ounces
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Kung Pao Chicken Recipe
| Chinese Foods
Type: Kung Pao Chicken Free Cooking Recipe - Chinese Foods Check out the travel channel! Ingredients / Directions 1 lb Chicken BreastBonedCut Into 1" Cubes4 tb Soy Sauce1 1/2 tb Cold WaterCornstarch1/4 ts Garlic Salt4 Dried Red ChilesOr More To Taste1 tb White Wine Or Sherry1 tb Sugar
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Cooking receipe to make roast chicken with apple gravy under category Aga Recipes. You may find some video clips related to this receipe below.
roast chicken with apple gravy
1.4 kg ovenready chicken
Sage and onion stuffing:
1 tbsp oil
75g onion peeled and roughly chopped
125g pork sausage meat
1 tbsp finely chopped fresh sage (1 tsp dried).
For the roast:
275g shallots or button onions peeled 450g cooking apples
25g butter softened
salt and freshly ground black pepper
25g raisins
1 cinnamon stick
450ml medium cider
30ml herry vinegar or white wine vinegar 150ml sherry
To garnish:
sage sprigs
First prepare the stuffing.
Heat the oil in a pan on the simmering plate.
Add the onion and fry for 7 to 10 minutes until soft.
Allow to cool then mix with the sausage meat sage and seasoning.
Fill the neck end of the chicken with the stuffing and secure with fine skewers or truss with string.
For the roast roughly chop 50g of the shallots.
Peel core and roughly chop the apples. Place 50g inside the chicken cavity with 50g of the chopped shallots.
Spread the butter all aver the bird. Season well.
Place the chicken lying on one breast in the small roasting tin.
Add the remaining whole shallots chopped apples raisins cinnamon stick cider and vinegar to the tin.
Cook on the grid shelf on the floor of the roasting ovenwith the legs towards the back of the ovenfor about 1 1/4 hours basting occasionally.
After 20 minutes turn the chicken on to the other breast cook for 20 minutes then place the chicken on to its back for the remainder of the cooking time.
Cover the breast with foil if it shows signs of overbrowning or position the cold plain shelf on the runners above the chicken.
The chicken is cooked if the juices run clear when the thickest part of the thigh is pierced with a skewer.
Transfer the chicken to a warmed serving platter.
Add the apples and shallots from the cavity to the roasting tin with the sherry.
Cover the chicken with foil and place in the simmering ovento keep warm. Place the roasting tin on the simmering plate and simmer for 10 minutes or until the cooking juices are syrupy.
Adjust the seasoning.
Serve the chicken garnished with sage and accompanied by the apple gravy and vegetables of your choice.
Serves 4
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