1367 dajaj ga bottom bahrain Recipes

flour , for dredging, olive oil, boneless skinless chicken breasts , cut into bite sized cubes about 3/4 to 1 inch in size, shallot, finely chopped, chopped garlic, chopped fresh parsley, frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms), sliced sun-dried tomato, fat free chicken broth, dry white wine, parsley, for garnish

classic pie crust , sufficient for bottom and top of 10 inch deep dish pie (try , idiot proof step-by-step photo tutorial), butter, granny smith apples, peeled and sliced, sugar, light brown sugar, lemon , juice of, flour, nutmeg, cinnamon, salt , to taste, pecan pieces

salmon fillets, mayonnaise, shallots (halfed from top to bottom and very thinly sliced) or 1/4 a medium onion (halfed from top to bottom and very thinly sliced), salt, pepper

endives, leaves separated, oranges , supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out), almonds, sliced, toasted, goat cheese, crumbled, chives, chopped, salt, garlic clove, extra virgin olive oil, sherry wine vinegar, shallot, chopped, salt, pepper

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

chicken, rice noodles, water, salt, fresh ginger, chicken broth, onions, green onions, fish sauce, fresh cilantro, black pepper, lime juice, mung bean sprouts

chicken wings, honey, soy sauce, hoisin sauce, minced cilantro, garlic

liquid honey, red wine vinegar, garlic cloves (chopped or use minced garlic from a jar), salt & pepper

crystal light lemonade (the kind made to flavor water bottles), fizzy water (seltzer, mineral water with gas, club soda), basil, fresh ginger

water, chicken stock, glutinous rice, grain rice, chicken meat, shredded, fish sauce, sugar, poultry seasoning, eggs , depending on desired servings (optional), sliced mushrooms (optional), white pepper (black works also ), spring onions or 2 scallions or 2 green onions, sliced thin

bell pepper (bell or hot, whichever), skewer (or long handled fork )

boneless skinless chicken breasts, cooked and shredded, chicken broth, great northern beans, with liquid, chopped white onions, minced garlic , in a jars, chopped green chilies, with liquid, ground cumin, oregano leaves, cayenne pepper, hot sauce (to taste)

louis kemp crab delights imitation crab , the flaked styled, angel hair pasta, butter, minced garlic (i use the in a jar), oregano, tomato, chopped, sliced mushrooms, light cream or 1 cup half-and-half cream, sliced green onion, shredded swiss cheese, shredded parmesan cheese

fresh raw shrimp, shelled and deveined, low sodium soy sauce, olive oil, low-sodium worcestershire sauce, ale (no lite beer please!), vodka, oregano, basil, garlic powder, dry minced onions, cinnamon, liquid smoke (for gas grill)

chicken , cut into pieces, potatoes, quartered, onion, sliced, rosemary sprigs, salt , to taste, pepper , to taste, olive oil, garlic cloves, unpeeled

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

beef, thinly sliced, chicken, sliced, broccoli, cut into desired lengths, sugar snap peas, garlic, minced, oyster sauce, soy sauce, water, corn starch, fish sauce, sugar, ground black pepper, fresh chow mein egg noodles