Recipe Pre-heat oven to 350°F. Wash and pat dry chicken. Sprinkle 1 t salt inside cavity. Stuff lemon halves, garlic and one stem of rosemary inside cavity. Note: Rosemary can be sticking out of bird. Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin. Rub the entire bird with the softened butter. Sprinkle evenly with the lemon pepper seasoning. Soak a small section of butchers twine in water. Tie legs of bird together using soaked twine. Tuck wings under bird. Cut the tops off of some garlic heads, drizzle with olive oil and toss in the roasting pan with your chicken. Never miss the chance to have roasted garlic. Great as a spread on ciabatta bread with the chicken! Place in a shallow roasting pan (breast side up) and bake until internal temp reaches 165º and juices run clear. Let rest before serving. Garnish with lemon slices up the breast of the chicken and rosemary tucked in between.
Recipe Arrange everything on a platter. 1. Cook rice. You can use a rice cooker or a stainless pot. 2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. 3. Put it on the platter. 4. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter 5. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter. 6. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter. 7. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter. 8. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil. 9. Put it on the platter. 10. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter. 11. prepare eggs with sunny side up. 12. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center. 13. Serve it with sesame oil and hot pepper paste. 14. Lastly, mix it up and eat!
Recipe Heat the oil in the pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine and simmer for 5 minutes. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes. Meanwhile, cook the pasta as directed Season the tomato sauce with salt and pepper to taste. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side. Remove the tomato sauce from the heat and mix in the parsley and basil. Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.
1) Soak the rice noodles in warm water for 15 mins, then remove and drain. 2) Half all the ingredients to cook the noodles in 2 batches. 3) Heat the oil in a work, add the dried shrimps and cook until golden brown. Add the king prawns and stir until cooked, about 1 1/2 mins. 3) Then add the tofu, pickled radish and tamarind sauce. Push the noodles to one side and pour in the egg. Once the egg is half cooked, break it up and add it to the noodles. Add in the beansprout and stir well until the noodles are almost cooked. 4) Add in the chives and stir quickly. Dish out the noodles on a plate. Garnish with raw beansprout, ground toasted peanuts, a tsp of chilli powder, a tsp of sugar and a quarter lime.
Preheat your oven to 200C / 400F. Calculate the time needed to cook your roast beef to the pinkness you prefer. 30 minutes per kilo / 15 minutes per pound for medium rare 40 minutes per kilo / 20 minutes per pound for medium 50 minutes per kilo / 25 minutes per pound for medium well done 1 hour per kilo / 30 minutes per pound for well done. Heat the oil or dripping in the roasting tin, then place the seasoned joint in the roasting tin fat side down. Turn it in the hot fat to seal and colour it on all sides for about 5 minutes. Add a halved onion into the roasting tin with the beef, then place the tin on the middle shelf of the oven. Turn the joint halfway through its roasting time. Once the time is up, take the meat out of the roasting tray and put it on a warmed carving dish, cover loosely with foil and let it rest for 15-20 minutes before carving, while you make the gravy and crisp up the roast potatoes.
Recipe Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix. Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked. Pour spice mixture over the chicken and onions and bring to a boil, stirring well. Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes. Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
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