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Chunky Beef and Onion Pies Recipe & How to Cook

INGREDIENTS: 2 tablespoons plain flour 500g lean gravy beef or chuck steak, cut into 3cm pieces 1 tablespoon olive oil 6 eschalots, peeled, quartered 1 carrot, peeled, chopped 1 celery stalk, trimmed, chopped 1 tablespoon chopped rosemary 2 cups reduced-salt beef stock 400g can no-added-salt tomatoes 1/4 cup smokey barbecue sauce 3 sheets reduced-fat shortcrust pastry 1 egg, lightly beaten 2 teaspoons poppy seeds 3 cups frozen peas, thawed HOW TO COOK: 1. Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan. 2. Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, cover
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Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce Recipe & How to Cook

For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection. INGREDIENTS: 4 pound bison tenderloin, trimmed 12 slices prosciutto 2 (8ounce) packages baby portabella mushrooms, chopped 4 cups baby spinach 2 ounces Gorgonzola cheese, crumbled 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme 1/4 teaspoon kosher salt Salt and pepper, to taste Gorgonzola cream sauce (recipe below) HOW TO COOK: 1. Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside. 2. Heat a skillet over medium heat and add butter, 1 tablespoon

Creamy Lemon Pepper & Garlic Chicken Recipe & How to Cook

Lemon and chicken are a really good combination provided the lemon is not overpowering. I prefer a more subtle, understated lemon flavour. This recipe provides that result. This dish provides beautiful juicy chicken thigh fillets in a wonderful creamy garlic and lemon pepper sauce. The lemon, garlic and lemon pepper seasoning blend well together to provide a wonderful mix of flavour to the creamy sauce. Mix some cheese into the sauce, garnish with spring onions and you have a very impressive meal. INGREDIENTS: • 8 Chicken Fillets skinless thigh fillets • 3 tbsp Olive Oil • Parsley to garnish • Lemon Slices to garnish Chicken Seasoning • 4 tsp Lemon Pepper Seasoning +additional when cooking • 1/3 cup Plain Flour Creamy Sauce • 1 1/2 tsp Olive Oil • 1 tbsp Butter • 8 cloves Garlic crushed • 1 cup Chicken Stock use stock cube • 1 1/2 tsp Lemon Pepper Seasoning • 1/3 cup Thickened Cream • 1/3 cup Shredded Cheese I use 3 cheese combo • 3 tbsp

Sugar Free Mulled Wine Recipe & How to Make

Sugar Free Mulled Wine Recipe – Ingredients – Serves 4 (or just you, I ain’t here to judge) INGREDIENTS: 1 Bottle of red wine 3 Bay leaves (supplied by Bearfaced Groceries) 3 whole cinnamon sticks 1 Teaspoon of cloves 1/3 Teaspoon of grated nutmeg, for good measure HOW TO COOK: 1. Pour the wine into a small pot. 2. Add the bay leaves and spices. 3. Cover the pot with a lid and leave to simmer on low heat for about 30 minutes.

Orange Sesame Chicken Recipe & How to Cook

This is a simple version of a classic Asian Orange Sesame Chicken dish. This dish has a wonderful zesty orange flavour without overpowering the dish. The chilli provides a spicy offset to the orange flavour. Garnished with sesame seeds and spring onion and you have a very tasty chicken dish. It is all cooked in a wok, so it is quick and easy to make. I add the chilli to give some spice to this dish, however if you would prefer a more subtle spice or none at all, add the amount of chilli to your preference. INGREDIENTS: • 3 Chicken Fillets use breast fillets, cut into bite size pieces • 1/2 cup Corn Flour • 4 tbsp Plain Flour • 1/2 tsp Pepper • 1/2 tsp Salt • 2 Eggs Whisked • Vegetable Oil to fry chicken • 4 cloves Garlic crushed • 2 tsp Ground Ginger • Sesame Seeds for garnishing • 4 Spring Onions thinly sliced • Long Grain White Rice to serve Orange Sauce • 1 cup Orange Juice • 2 tsp Lemon Juice • 1 Orange Zest • 1 tbsp Soy Sauce • 2

Mexican Two-Bean Chicken Chili Soup Recipe & How to Cook

INGREDIENTS: 2 Cups (500 mL) of chicken Broth 1 Jar (16 oz/430 mL) of Thick and chunky mild salsa, usually Pace 1 cup (250 mL) of tomato sauce 1 1/2 cups (375 mL) rinsed and drained canned black beans 1 1/2 cups (375 mL) rinsed and drained pinto beans 1 cup (250 mL) drained canned whole kernel corn 3 cups (750 mL) shredded cooked chicken ^ ^ ^ -- so good if it is just a large rotisserie chicken that is precooked from the grocery store. Just take all the meat off it/shred a bit to add with ingredients. 1 garlic clove, pressed 1 1/2 - 2 tbsp (22-30 mL) Chili Powder 1 tsp (5 mL) ground cumin Cookware: 1 Big pot (one that you'd probably make spaghetti with), 1 utensil to stir contents, can opener, measuring cup, measuring spoon, bowls to place food in. HOW TO COOK: Basically no steps.... maybe take meat off the chicken/shred meat and add to pot before adding other ingredients, but this is not required. All of these can be added to a big p

Bread Paneer Rolls Recipe & How to Cook

INGREDIENTS: FOR FILLING 1 cup Mashed paneer 1/2 tsp Salt 1/2 tsp Cumin seeds 1 pinch Black pepper powder 1 tsp Gingergarlic paste 2 Green chilies 2 tbsp of finely chopped Coriander leaves 2 tbsp Milk Required amount of Red chilli powder FOR GRILLING Required amount Butter HOW TO COOK: 1. Take Paneer in a wide bowl and mash it with your fingers . 2. Now add coriander leaves, black pepper powder, cumin seeds, ginger garlic paste, green chilies required amount of red chili powder, salt to taste. Mix it very well now add very little amount of milk for binding. keep it aside. 3. Now take bread slices cut brown borders take only white part of the bread, flatten those bread slices one by one by using rolling pin and keep aside. 4. Now take one bread slice and spread paneer mixture 3/4 th part on it .Now roll the bread carefully without breaking and apply water at one edge for stick the roll.