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Macaroni with veggies
Macaroni with veggies is one yummy recipe you need to try out… It’s easy to prepare,simple and delicious. This recipe was put together by deeni’s delight, she used lots veggies for this recipe such as cabbage,fresh tomatoes, carrots,green pepper and coriander…
I just want to dive into this picture and eat everything there,this looks delicious. Would you like to try this recipe out?…
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Ogbono Soup [Ifyskitchen]
Check out this delicious plate of ogbono soup and eba ifyskitchen prepared for her hubby… Would you also love to prepare something like this for your darling spouse? Well here’s the recipe for this delicacy.
INGREDIENTS
Ogbono seeds-ground
Goat Meat (use any kind)
Stock fish
Dry fish
Crayfish fish
Ogili (optional)
Onions
Stock cubes Palm oil
Peppers (red & yellow scotch bonnet and Sombo/bawa)
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Goat meat stew
Hey guys,how are y’all doing? I hope you guys had a wonderful Easter celebration because i did…The Easter celebration was wonderful & so many delicious, tantalizing & mouthwatering were created…I saw so many food pictures that almost wanted to be a magician & to make all those foods appear in front of me… Well I’m going to share one of those recipes today.. This recipe is called goat meat stew,it…
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New Post has been published on Designing Taste!
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Fettuccine with Shiitake Mushroom Sauce & Chicken
FETTUCCINE WITH SHIITAKE SAUCE AND CHICKEN
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Author: Wendy Young
Recipe type: Entree
Serves: 4 servings
Ingredients
1 oz Pkg dried shiitaki mushrooms
1 tbs Olive oil
½ tsp Dried rosemary, crumbled
3 ea Shallots, minced
1 c Beef stock or canned
Unsalted beef broth
3 ea Boneless chicken breast
Halves, cut in strips
⅔ c Freshly grated parmesan
Cheese (about 2 ounces)
4 oz Fresh shiitake mushrooms or
Button mushrooms, sliced
Roasted garlic toasts (see
Separate recipe)
Additional freshly grated
Parmesan cheese
1½ c Hot water
6 ea Bacon slices, minced
Minced fresh Italian parsley
Salt and fresh ground pepper
1¼ c Half and half
Instructions
Place dried mushrooms in medium bowl
Add hot water and let soak until softened, about 30 minutes
Remove mushrooms from water, squeezing the excess water back into bowl
Strain and reserve liquid
Slice mushrooms, discarding stems
Heat oil in heavy large skillet over medium heat
Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes
Add dried and fresh mushrooms and rosemary and saute 3 minutes
Pour off half of fat
Add shallots to bacon in skillet and saute 1 minute
Add dried and fresh mushrooms and rosemary and saute 3 minutes
Add stock and mushroom-soaking liquid
Boil until reduced to a glaze, about 10 minutes
Add half-and-half and simmer until beginning to thicken, about 5 minutes
Remove from heat (can be prepared up to 3 days ahead, cover and refrigerate.)
Add pasta to large pot of boiling salted water
Cook until tender but still firm to bite, stirring occasionally
Meanwhile, rewarm mushroom sauce over medium-low heat
Drain pasta
Add to sauce and stir until coated
Mix in ⅔ cup parmesan cheese
Season with salt and pepper
Transfer to plates
Sprinkle with parsley
Serve immediately with garlic toasts, passing additional parmesan separately
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White Sangria Punch (Non-alcoholic)
White Sangria Punch (Non-alcoholic)
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Author: Wendy Young
Recipe type: Beverage
Serves: 12 servings
Ingredients
4 c White grape juice
1 c Pink grapefruit juice
1 tbs Lime juice
1 Club soda; bottle, 750 ml chilled
Pink grapefruit slices
Instructions
In large pitcher, combine grape, grapefruit and lime juices; refrigerate
Just before serving, add soda water and grapefruit slices
MAKES 12 SERVINGS, each ¾ cup
3.2.2807
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Saucy Salad Sandwich
Saucy Salad Sandwich
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Author: Wendy Young
Recipe type: Sandwiches
Serves: 4 servings
Ingredients
2 c CHICKEN, TURKEY, CHOPPED
1 c CELERY, CHOPPED
2 tb PICKLE RELISH
½ c MAYONNAISE
1 c GRATED CHEESE
4 ea HAMBURGER BUNS
Instructions
COMBINE MEAT, CELERY, PICKLE RELISH AND MAYONNAISE
SPREAD ON BUNS, MAKING 8 SANDWICHES
TOP EACH WITH CHEESE
PLACE ON A COOKIE SHEET AND BROIL FOR A FEW MINUTES UNTIL CHEESE MELTS
MAKES 4 SERVINGS
3.2.2807
New Post has been published on Designing Taste!
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Thai Grilled Chicken
THAI GRILLED CHICKEN – MIDSUMMER THAI DINNER
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Author: Wendy Young
Serves: 4 servings
Ingredients
6 Coriander sprigs; with stems
½ ts Chinese chili sauce; or chili flakes
3 tbs Soy sauce
1 tbs Oyster sauce
2 Garlic cloves; crushed
½ tsp Sugar
4 ea Boneless chicken breasts; skin on
1 Leaf lettuce
Coriander
Mint springs
3 Green onions; slivered
TART SWEET DIPPING SAUCE:
1 c Sugar
½ c Water
½ c White vinegar
2 tbs Garlic; chopped
2 tbs Fish sauce
1½ tsp Chinese chili sauce
2 tbs Lime juice
¼ c Carrot; shredded
Instructions
If you don’t like coriander, use basil or mint instead
For a spicier dish, increase the chili sauce
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar
Spread on chicken and marinate for 4 hours or overnight
Preheat broiler or barbecue
Broil chicken skin side down for 4 minutes
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through
Cut chicken in ½-inch strips
Place lettuce leaves on platter and arrange chicken on top
Carnish with coriander, mint sprigs and green onions
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions
Dipp into dipping sauce
Alternatively, serve lettuce, chicken and garnishes together
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else
Combine sugar, water and vinegar
Bring to boil and boil for 5 minutes
Stir in garlic, fish sauce and chili sauce
Simmer for 2 minutes
Cook and add lime juice and shredded carrot
3.2.2807
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Grilled Chicken with Wild Mushroom and Bourbon Sauce
Grilled Chicken Breasts with Wild Mushrooms & Bourbon Sauce
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Author: Wendy Young
Recipe type: Entree
Serves: 20 servings
Ingredients
½ c Chopped fresh Rosemary
½ c Lemon juice
2 tbs Dijon Mustard
Salt & Pepper to taste
1½ c Olive oil
20 Chicken breast halves, skinned and boned
10 Shallots, chopped
6 cl Garlic, chopped
1½ lb Shittake Mushrooms, sliced
2½ oz Dried mixed wild mushrooms, soaked in hot water 30 min drained and chopped
½ lb Sun dried tomatoes, soaked in hot woater for 30 min the drained and choppped
5 tb Flour
6 c Rich beef stock of broth
½ c Whipping ream
½ c Bourbon (or more to taste)
Instructions
MARINADE:
Make a marinade by whisking rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil
Pour over chicken breast halves and marinate from 1 to 8 hours
Make the sauce in a large heavy-bottomed pan
Saute the shallots and garlic in ¼ cup olive oil until light gold
Add remaining olive oil and rosemary, shittakes, wild mushrooms and tomatoes
Stir well then sprinkle on flour
Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms
Add cream, bourbon salt and pepper
Bring to a boil, reduce heat and simmer 8 minutes
Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired
Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.)
Meanwhile, reheat sauce
(Recipe may be done ahead – reheat sauce and chicken separately)
Arrange chicken on a serving platter and top with sauce
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