Chop an onion

Have you ever wondered how to dice an onion without tears? Here's how ......



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Simple French Recipes - How to make roast chicken Provencal

Some French recipes are complicated, but many of them are actually very simple, including the following recipe for fried chicken Provencal. The chicken is combined with tomato, basil, onion, garlic, wine, broth and olives in this recipe and this is all you need to make a tasty dish. You can serve with mashed or boiled potatoes, rice or potatoes.

This recipe serves four people and is ideal if you have a dinner party and you want to serveclass, but not too clumsy. So what exactly Provencal? Provence is a region in southern France and a recipe that is labeled with the term "Provence" or "Provence", this means that it is prepared in the style of the region.

Herbes de Provence

You may have heard of Herbes de Provence, which is a combination of fennel, savory, thyme, basil and more. Timo is usually the strongest flavor, but it depends on the manufacturer. Lavender is added toAmerican mix, but not the traditional French. This spice blend has been since the year 1970 and you can use it to flavor grilled meat, fish or vegetables.

The dishes of this region of France has always used a lot of herbs, but the people who live in the area still have the herbs separately, rather than a mix of Herbes de Provence.

Recipe - Step by Step

What you need:

3 pounds chicken
2 plum tomatoes
1 / 2 cup fresh basilBrowse
1 onion
1 clove garlic
3 / 4 cup veal stock
1 / 2 cup dry white wine
1 / 4 cup Kalamata olives
Salt and black pepper
How:

Preheat oven to 450 degrees C. Sprinkle chicken with salt and pepper and turn it into a ten-inch baking pan. Bake in the center of the oven for twenty minutes.

As the bird roasts, mince garlic and onion. Pit the olives and chop finely. Chop enough to get two tablespoons basilthe remaining basil and cut into thin strips. De-seed tomatoes and cut into quarter pieces.

Set the oven temperature to 350 degrees F and fry the chicken for another forty minutes or until a thermometer inserted in the center of the thigh reads 170 degrees F and juices Chicken Run clear. Place the chicken on a cutting board and make a loose foil tent over it to keep warm.

Pour all the fat, except for two teaspoons of the pan and frythe onion half a minute, stirring all the time. Add garlic and cook another minute and a half. Add the white wine to de-glaze the pan, scraping the burnt bits from the bottom.

Boil the mixture until it reduces by half, then add the broth. Bring to a boil and add the olives and tomatoes. Boil the sauce for three minutes or until it thickens. Mix the basil strips and remove the mixture from the heat. Cut the chicken into four pieces and pour the sauceit. Sprinkle chopped basil over the top and serve.

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Venison Pie

This was a recipe of my grandmother and I have a couple of minor changes to make it better. I did it for my mother-in-law on Sunday and she was hit, so score some points for me on the path of the old lady.

Ingredients: -
0.5 kg of venison cut into cubes
150g sliced mushrooms same size as the meat (it's better to use wild mushrooms, but these are not always available).
150g of mixed chopped peppers (coarsely chop about 1 to 1 1 / 2 "pieces)
A little 'sunflower oil
1 large onion, chopped
2 cloves garlic, crushed
1 / 2 bottle of red wine
2 teaspoons Chinese five-spice
2 tsp English mustard
2 teaspoons brown sugar
2 tablespoons cornstarch
Butter
A great package of puff pastry (I have mine, it is better to buy)
1 beaten egg to glaze the pastry

Method: -
1 - Heat the oil in a frying pan and fry the meat, remove and drain.

2 -Put the drained fluid from deer meat in the pan and add the onions and garlic soften. When the onions are transparent add the meat again.

3 - Add the mushrooms, peppers, mustard and red wine Chinese five-spice and leave for 40-60 min. This will be the meat is tender.

4 - Add a bit 'of water, if necessary, and mix the cornstarch with a little water and add the stew, add sugar and salt and pepper to taste. Allow to cool.

5 - Setfilling in a baking dish and cover with pastry. Apply egg wash to the dough. I like to fold the dough around the edges of the pan helps the dough begins to shrink during cooking, I use a funnel cake for the pasta to stop the filling falling and go soggy.

6 - Bake in preheated oven at 200 ° C / 400 ° F / gas mark 6 for 30-40 minutes until the pastry is golden.

Serve immediately. I think this goes really well with mashed sweetpotatoes.

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My Weight-Loss Journey Adventure 8 - PHOTOS!

My basic recipe soup: 1 large onion 1 large stalk of celery 6 carrots 1 stock cube or vegetable water (milk makes a creamy soup, if desired) 1 bay leaf oil, olive oil Chop the onion and celery and saute in olive oil until slightly softened in a large saucepan. Then slice the carrots and add to the skillet with the bay leaf and nut. Stir until the vegetables are coated with the nut (if you do not like to use stock cubes add the herbs, plus some herbs and spices, groundcoriander and ginger go well with carrots). Pour in enough milk or water to cover and gently simmer until the carrots are tender. Remove the bay leaf and stir. Do not worry if it seems that the milk was divided, everything will be fine when mixed and delicious flavors! * You can add other vegetables to this recipe, such as zucchini, broccoli, celery, potatoes, leeks, etc. .. * Only one experiment is very simple and fast slow cooking (crock pot) Recipe: 1 chicken breast per person 1 can condensed 99% fat freeCream of mushroom soup or a bowl of fresh salsa 1 can of cherry tomatoes 1 small tub reduced-fat sour cream 1 / 2 packet of taco seasoning principle Mix all the ingredients except the chicken on the bottom of the crock pot (slow cooker ), then bury the chicken in the sauce and cook on high for 3-4 hours (check after 3 hours) until the chicken is cooked. Or you can cook on low for about 6-7 hours. You can mix the pasta cooked just before serving, or be part of...



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PaRappa The Rapper Stage 1 (speed-up and lethargic movement)

I was bored ... Eu Tava --------------------------------------- entediada ...



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Southern Cooking - Spice Up Your Dishes with this new concept

I was born and raised in the Deep South, I do not know where my recently developed taste for spicy food comes from. I do not remember much spicy food is served at the table when I was growing up. Even though I live far from the South, my love for Southern cuisine has never disappeared. And this new love to add "hot" for my kitchen in the south has surprised me a bit '.

I never knew my taste for spicy food or additives mixed in my daily life haddiet of Southern food. But recently I realized it was something. Perhaps the world is eating this way forever, but was new to me. And, as I use the internet to see if anyone had suggested to add spicy flavor to the recipes of the South wanted, I could not find.

One could argue that Cajun food was always difficult. Some believe that the food of the South because he was born in Louisiana. And yes, I agree with Cajun food is spicy. However, for me is a Cajun foodrace of its own. Not what I would call traditional Southern cuisine. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And Southern Fried Chicken, hushpuppies and homemade biscuits and gravy.

So when I realized that I was hard on my favorite additives to taste the traditional cuisine of the south, I had to take a step back and ask, "Where did it come from?"

I found that adding a small piece of jalapeno pepper and a pinch of turnip greens incrushed red pepper fried okra really improves the taste. And some 'hot sauce "throughout the South" is delicious. Try dipping your chicken in sweet sauce warm coat with flour Great Southern Fried Chicken. Sure, some people call it simply the wings "on the fly ... but not the way I cook. Ali are not hot cooked like my cooking style of Southern Fried Chicken (recipe on my website for free).

I tried a lot of store-brand hot sauces, and I'm pretty good, butmost are too hot or too soft and too little taste. And I was happy, until I recently met a recipe for homemade hot sauce that blows all others out of the water. It 's great!

It's called "butt-kicking spicy lime sauce (my name). And I want the recipe with you. Learn how to make your own.

Ingredients:

6 large jalapeno peppers (fresh is best, but you can use bottled)

6 cloves garlic

1 small onion

2 cups apple cider vinegar

1 / 4cup chopped coriander

2 teaspoons salt

juice of 2 lemons

1 teaspoon black pepper

Remove the seeds and ribs of the peppers and cut into pieces of media. Chop the onion and garlic and put all the chopped ingredients in a small saucepan. Pour the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.

Chop the coriander in a blender with salt, pepper and lime juice.
When the mixture is cooked jalapeno, fresh to 10minutes, then add to blender.

Turn the blender on low for 10 seconds, then rise to the highest position and for the past 3 minutes.

If you are a pure liquid sauce, strain through a medium sieve hole I'd rather not stress. I love the dough with the sauce.

Pour into sterilized jars and refrigerate. The sauce will be about a month in the refrigerator. About a pint of beer.

Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.

This saucetaste is very particular because of the cilantro and lime juice. I doubt you'll find something in your market. And this is better ... because it is fresh. And, you did it yourself.

I put a bottle of this sauce on the table for every meal, including breakfast (an omelet is great). But it is good at everything. I have not tried ice cream yet, but ... hummmm.

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Best winning recipes | Healthy Recipes condescending

www.BetterSolution4You.com - How to cook a whole chicken is a very simple recipe whole chicken. Remember: a chicken is a small turkey and a turkey is a big chicken. Both are very easy to prepare, if you stick to the basics, so you can use these principles to be used for both. Step 1 Preheat the oven to 400 degrees. Step 2 Remove the chicken from the attributes, remove giblets, rinse, pat-dry seeds, cover with a generous amount of salt, spread over 3 tbsp. of butter. Grease abit 'of butter on the bottom of the pan and place in the center of the oven, breast side up. Add some 'of rosemary if you like. Bake for about 65 minutes, assuming an average size chicken. (For a little over 3.5 pounds, add about 8-10 minutes per pound.) Phase 3 Step 2 is really all there is to it! I usually do is flip on the tube, pour the wine, and then chop the remaining vegetables such as onions, carrots and garlic (all chopped coarse). Then, about 20 minutes indeal, add a cup of water in the pan, mix all the accessories, and sprinkle around the chicken. After that, I thread of olive oil over the vegetables. Very little muss, absolutely no problem. Voila! Do you have a warm cozy smell in your house, and a meal to boot. Maybe add some chopped parsley or coriander and orange slices as a garnish. To learn more, visit recipes,: www.BetterSolution4You.com



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