More Than Gourmet is the world's leading producer of all-natural classic French stocks & sauces, while also a helpful supplier of recipes for all occasions, cooking skills and dietary lifestyles
It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.
Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.
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Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
Low Glycemic Certification Lab Team have published delicious recipes presentation to follow low glycemic diet which is more difficult to anyone. Low glycemic food prevents from heart disease and helps to control blood sugar levels. It also reduces the risk of certain chronic diseases (diabetes, obesity and heart disease).
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
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Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
Immigration Attorney Carlos Batara shares various Chili Recipes from across the globe, as part of his efforts to increase the appreciation for and understanding of diverse cultures.
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There Are Six Reasons Why the Keto Diet Is the Holy Grail for Fat Loss
Significantly increases fat burning
As mentioned earlier, insulin is the enemy of fat loss. Elevated levels of this hormone blunt fat burning, all while shuttling energy in your bloodstream into your fat cells.
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At Verywell, we believe there is no one-size-fits-all approach to a healthy lifestyle. Successful eating plans need to be individualized and consider the whole person. Before starting a new diet plan, consult with a healthcare provider or a registered dietitian, especially if you have an underlying health condition.
Consuming a healthy, balanced diet is a goal for many people. While this is an excellent goal for health reasons, the terms "healthy" and "balanced" will vary for each individual. A healthy, balanced diet generally means one that is rich in whole grains, fruits, vegetables, lean proteins, and healthy fats.
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1. More Than Gourmet’s Favorite Chicken Recipes
Table of Contents
Slow-Cooked Chicken with 40 Cloves of Garlic ............................................................ 2
Slow-Cooked Chicken with Baby Potatoes..................................................................... 4
Chicken and Wild Mushrooms Supreme........................................................................ 5
Chef Mick's Old Fashioned Chicken Noodle Soup........................................................ 6
2. Slow-Cooked Chicken with 40 Cloves of Garlic
Description
It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and
mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This
is our version of a classic French dish.
Ingredients
Serves: 4
• 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts
without backbones)
• Salt and ground black pepper
• All-purpose flour for coating
• 2 tablespoons vegetable oil
• 1/2 cup diced onions
• 1/2 cup diced peeled carrots
• 1/2 cup diced celery
• 40 cloves garlic, peeled (about 4 heads, see our tip below)
• 6 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups More Than Gourmet Ready-to-Use Chicken Stock (or use 3/4 ounce Fond
de Poulet Gold® dissolved in 2 cups hot water)
• 2 teaspoons dried Herbes de Provence
• 2 medium bay leaves
• 1/2 cup roughly chopped fresh parsley
• Salt and pepper
Methods/steps
Coat the chicken pieces with flour and pat off the excess. Season the chicken pieces with
salt and pepper.
In a large, heavy pan, warm the oil over medium heat. Brown chicken pieces lightly on
all sides, 8 to 10 minutes. Transfer the chicken to a 6- to 8-quart slow cooker.
Discard all but 1 tablespoon of oil from the pan. Turn the heat to medium-low and add
the onions, carrots, celery, and garlic to the pan. Cook for 10 to 12 minutes, stirring
occasionally, until the garlic is lightly browned.
Stir in the 6 tablespoons of all-purpose flour. Add the wine and stock and bring to a
simmer, stirring, until the mixture thickens, then pour it over the chicken in the slow
cooker. Add the bay leaves and Herbes de Provence, and stir to mix. Cover the slow
cooker and cook for 3 to 4 hours on high or 6 to 7 hours on low.
3. Transfer the chicken to a serving platter. Remove the bay leaves from the sauce and stir
in the parsley. Season to taste with salt and pepper, pour the sauce over the chicken, and
serve.
Additional Tips
After you separate the garlic heads into cloves, here's how to peel them: Place the garlic
cloves in a medium-size metal mixing bowl, then place another metal mixing bowl of the
same size (or a metal baking sheet) inverted over the top. Holding the bowls firmly
together, shake the garlic vigorously for 1 minute. When you remove the top bowl, you'll
find that most of the cloves are peeled. Peel the remaining ones by gently crushing each
clove under the blade of your chef's knife and pulling off the loosened peel.
4. Slow-Cooked Chicken with Baby Potatoes
Description
A great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red peppers
simmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with a
whiff of tarragon.
Ingredients
Serves: 4
• 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts
without backbones)
• All-purpose flour for coating
• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 tablespoons all-purpose flour
• 8 ounces mushrooms, sliced
• 1/2 cup dry white wine
• 2 cups More Than Gourmet Ready-To-Use Chicken Stock (or use 3/4 ounce Fond
de Poulet Gold® dissolved in 2 cups hot water)
• 3/4 pound baby red potatoes, left whole
• 1/2 pound escarole, chopped
• 2 tablespoons chopped fresh tarragon
• 2 commercially prepared roasted red peppers, diced
• 1 tablespoon capers
• Juice of one lemon (2-3 tablespoons)
• Salt and ground black pepper
Methods/steps
Coat the chicken with flour and pat off the excess. Heat the oil in large skillet over
medium heat. Add the chicken and brown lightly on all sides, 8 to 10 minutes. Remove
the chicken from the pan and transfer it to a 6- to 8-quart slow cooker.
Discard all but 1 tablespoon of oil from the skillet. Add the shallots and cook, stirring, for
1 to 2 minutes. Add the mushrooms and cook, stirring, for 3 to 4 minutes. Stir in the 3
tablespoons of flour. Add the wine and chicken stock and bring the mixture to a simmer,
stirring until it thickens. Add the potatoes to the chicken in the slow cooker, and pour the
wine-stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours on
high for 6 to 6 1/2 hours on low.
Adjust the cooker to high and add the escarole. Move the chicken pieces to the top,
cover, and cook about 45 minutes more, or until the escarole is tender.
Stir in the tarragon, peppers, and capers. Add the lemon juice and season to taste with salt
and pepper.
5. Chicken and Wild Mushrooms Supreme
Description
Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and
served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a
dish ready for company or family in short order.
Ingredients
Serves: 4-6
• 1 tablespoon canola oil
• 1 medium onion, diced
• 2 cups sliced wild mushrooms (about 8 ounces)
• 1/2 teaspoon dried thyme
• Salt and ground black pepper
• 2 containers (11 ounces each) More Than Gourmet White Wine Sauce
• 3 tablespoons heavy cream
• 2 cups diced cooked chicken
• Puff pastry shells, baked according to manufacturer's instructions and warmed in
a 200-degree oven
• Snipped fresh chives, for garnish
Methods/steps
1. Heat a large skillet over medium heat. Add the oil, and then the onion,
mushrooms, thyme, and a sprinkle of salt and pepper. Sauté the vegetables,
stirring frequently, about 5 minutes, until they are lightly browned and tender.
2. Reduce the heat to low and add the More Than Gourmet White Wine Sauce,
stirring to combine. Simmer for 5 minutes, stirring occasionally.
3. Whisk in the cream, stir in the chicken, and simmer 2 minutes more, until the
chicken is warmed through. Season to taste with more salt and pepper if needed.
4. To serve, ladle the chicken and mushroom sauce into the warm puff pastry shells,
and sprinkle with the chives.
6. Chef Mick's Old Fashioned Chicken Noodle Soup
Description
A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This
recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's
Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back,
and enjoy.
Ingredients
Serves: 8
• 10 cups water
• 2 1/4 ounces Fond de Poulet Gold®
• 1 1/2 cups sliced carrots
• 1 cup sliced celery
• 4 ounces dry Italian tagliatelle or other egg noodles
• 1 cup frozen peas, thawed
• 3 cups cooked chicken, shredded or diced
• Salt and ground black pepper
Methods/steps
Bring the water to a simmer in a large soup pot. Add the Fond de Poulet Gold® and
whisk until it is dissolved. Add the carrots and celery and simmer for 20-30 minutes.
Add the noodles, cover the pot, and simmer until the noodles and vegetables are tender.
Add the peas and chicken, stir to combine, and cook just another minute or two, until the
soup is warmed through. Season to taste with salt and pepper.