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All Fired Up!

All Fired Up!

Outdoor and Indoor Grilling
edition:Paperback
also available: Paperback
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Direct Grilling

Polynesian Chicken Mango Kebabs

Bold herbs and spices teamed with lime and coconut milk make a satisfying marinade for chicken. If you have time, let the chicken marinate overnight.

Lime-Coconut Marinade

1/2 cup (125 mL) coconut milk 2 tbsp (25 mL) lime juice 1 tsp (5 mL) grated lime peel 3 cloves garlic, minced 1 green onion, finely chopped 1 tsp (5 mL) coriander seeds, crushed 1/2 tsp (2 mL) each: ground cumin and paprika 1/4 tsp (1 mL) each: salt and freshly ground pepper 1/8 tsp (0.5 mL) hot pepper sauce

Chicken and Mango

4 boneless, skinless chicken breast halves 1 tbsp (15 mL) liquid honey 1 large mango, peeled and cubed Toasted sesame seeds

Makes 4 servings

Suggested Menu:
Fluffy rice and Grilled Asparagus (page 168) drizzled with Mint Vinaigrette makes a refreshing accompaniment for this entrée.

 

Mint Vinaigrette:
Combine 1 tbsp (15 mL) water, 1 tbsp (15 mL) olive oil, 2 tsp (10 mL) rice vinegar and 1 tsp (5 mL) minced fresh mint leaves

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Cottage Life's Summer Weekend Cookbook

Cottage Life's Summer Weekend Cookbook

Recipes, Tips and Entertaining Ideas
edition:Paperback
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Leek and Potato Soup with Stilton

4 leeks, thinly sliced (white and tender green parts only) 3 medium potatoes, peeled and diced 5 cups (1.25 L) vegetable or chicken stock salt and freshly ground pepper 1/4 cup (60 mL) 35% cream 1/2 cup (125 mL) Stilton cheese, crumbled fresh chives or parsley, chopped

Potatoes and leeks make a comforting combination that's open to all manner of variations. Just remember to add about equal amounts of liquid and chopped vegetables. Serve with Steak Sandwiches with Horseradish Cream.

 

Serves 4-6

TIPS:

 

 

Steak Sandwich with Horseradish Cream

1 1/2 lbs (750 g) rare roast beef or steak, sliced thinly on the diagonal 6 slices sourdough or French bread, about 1/2" (1 cm) thick Horseradish Cream (below) 1 bunch fresh watercress or romaine lettuce 2 Grilled Red Onions (recipe in the book) salt and freshly ground pepper

 

Horseradish Cream 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) sour cream 1 tbsp (15 mL) prepared horseradish, well drained

This open-faced sandwich is a treat when you are lucky enough to have leftover roast beef or grilled steak. It's great with grilled red onions, or substitute a sliced of dill pickle if you like.

QUICK TRICK:

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Out of the House: Into the Frying Pan

Out of the House: Into the Frying Pan

Cooking for the Student Living Away From Home
edition:Paperback
also available: eBook
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Preserves

Preserves

Revised Edition
edition:Paperback
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