CHICKEN WITH RAISINS AND APRICOTS
Make and share this Chicken With Raisins and Apricots recipe from Food.com.
Provided by tunasushi
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
- Add in chicken thighs, stock and juice. Add in dried fruit.
- Bring to a boil, reduce, and simmer till chicken is cooked and tender.
- Mix cornflour with a little water and use it to thicken the sauce.
Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7
CHEDDAR BISCUITS WITH HAM AND CHUTNEY
Make and share this Cheddar Biscuits With Ham and Chutney recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 1h12m
Yield 35 biscuits
Number Of Ingredients 10
Steps:
- Biscuits-preheat the oven to 425°; line 2 large baking sheets with parchment paper.
- Combine the flour, baking powder, salt, and cayenne in a big bowl.
- Add in the butter and, with your fingertips or a pastry blender, blend it into the flour mixture until the mixture resembles coarse meal.
- Stir in the cheese.
- Add the buttermilk and mustard; mix well.
- Transfer the mixture to a lightly floured surface and gently knead about 3 times, until is just forms a dough.
- Roll out to a thickness of 1/2 inch.
- Cut out biscuits using a 1 1/2 inch round biscuit cutter.
- Gather the scraps and reroll.
- Cut out additional biscuits.
- Transfer the biscuits to the prepared baking sheets; bake until puffed and light golden on the bottom, about 12 minutes; cool on a rack.
- Assemble-split each biscuit in half.
- Place a scant teaspoon of chutney on the bottom half of the biscuit, followed by a piece of ham, the top with the other half of the biscuit.
- Transfer to a serving platter and serve at room temperature.
Nutrition Facts : Calories 40.8, Fat 1.7, SaturatedFat 1, Cholesterol 4.5, Sodium 112.7, Carbohydrate 5.2, Fiber 0.2, Sugar 0.3, Protein 1.3
TILLAMOOK SMOKED CHEDDAR BISCUITS WITH CRISP BACON AND APRICOTS
Oregon is well-known for it's delicious Tillamook cheeses! Here's a tasty and easy recipe featuring smoked cheddar from the Tillamook recipe contest in 2001, and submitted by Patty Cheng, Mountain View, California.
Provided by Julesong
Categories Breads
Time 25m
Yield 8-10 snack size portions
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper.
- Add cold butter pieces and mix until flour mixture has a coarse meal texture.
- Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined.
- On low speed, gradually add the buttermilk and mix until a dough is formed.
- Turn the dough out onto a lightly-floured board and gently knead 8 times.
- Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough).
- Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.
MOROCCAN CHICKEN WITH CHICKPEAS AND APRICOTS
Make and share this Moroccan Chicken With Chickpeas and Apricots recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine spices in small bowl and set aside.
- Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
- Season both sides of chicken pieces liberally with salt and pepper.
- Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke.
- Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more.
- Transfer chicken to large plate; when cool enough to handle, peel off skin and discard.
- Pour off and discard all but 1 tablespoon fat from pot.
- Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes
- Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds.
- Add spices and cook, stirring constantly,45 seconds to 1 minute.
- Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
- Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
- Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots.
- Cover, reduce heat to medium-low, and simmer 10 to 15 minutes.
- Transfer chicken to plate or bowl and tent with foil.
- Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes.
- Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 857.2, Fat 46.4, SaturatedFat 12.5, Cholesterol 187.2, Sodium 544.8, Carbohydrate 58.2, Fiber 8.9, Sugar 24.6, Protein 53.6
TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE
I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate
Provided by davinandkennard
Categories Cheese
Time 45m
Yield 15 cups, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan whisk together the whipping cream, flour and butter.
- Heat and whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer and additional two minutes.
- Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
- Continue to stir constantly until the cheese is melted and the sauce is smooth.
- Add amount of sauce needed to the still warm al dente elbow macaroni.
- Allow to stand for at least an hour before baking.
- Preheat your oven to 350 degrees.
- Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
- Bake until bubbling through and the bread crumb topping is browned.
- Freeze remaining sauce.
Nutrition Facts : Calories 794.8, Fat 57.5, SaturatedFat 35.4, Cholesterol 185.8, Sodium 628.2, Carbohydrate 45.8, Fiber 2.2, Sugar 2.4, Protein 24.3
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