Monday, 30 March 2015

Friday, 27 March 2015

Thursday, 26 March 2015

Seafood - Parchment Salmon Packages With Asparagus

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These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.

Friday, 20 March 2015

Meat And Poultry - Boiled Chicken

A basic recipe for how to poach chicken. Use this method for poaching chicken when a recipe calls for poached chicken.

Meat And Poultry - Justins Hoosier Daddy Chili

This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!

Wednesday, 18 March 2015

Salad - Chinese Cabbage Salad Ii

The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.

Monday, 16 March 2015

Grey Goose Cherry Noir Cherry Moon ~ A Grown Up Shirley Temple! 1.5 Parts Cherry Noir Vodka, 3.5 Parts Lemon-Lime Soda (7 Up), 0.5 Part Grenadine. Pour Over Ice In Order Listed, Garnish With Cherry. Yum!

Grey Goose Cherry Noir Cherry Moon ~ A Grown Up Shirley Temple! 1.5 Parts Cherry Noir Vodka, 3.5 Parts Lemon-Lime Soda (7 Up), 0.5 Part Grenadine. Pour Over Ice In Order Listed, Garnish With Cherry. Yum!