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Wednesday, 19 February 2014

Bourbon Chicken

By LinMarie LinMarie's Note: I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.


2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.

Monday, 17 February 2014

Chicken Shawarma

Recipe courtesy Cafe Mediterranean


10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
5 drops yellow food coloring, optional
2 pounds boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped


To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Shawarma Sauce:

3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice

Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.


Sunday, 16 February 2014

Bengali Chicken Curry

Bengali mild spicy chicken in gravy with potatoes.
Bengali chicken curry is a basic chicken gravy recipe made with very little spices. Its light also most like a chicken stew with Indian spices. This basic chicken gravy goes well in winter .


500 gram chicken cut into pieces
2 medium onions made into paste with little water
1 onion roughly chopped
1 tomato roughly chopped
1 potato cut into 4 pieces
1 ½ tbsp ginger garlic paste
½ tsp turmeric powder
1 tbsp red chilli powder
½ tsp Garam masala powder
Salt to taste
4 tbsp oil


1. In a wok heat the oil. 2. Fry the potatoes till they are light golden brown remove and keep aside.
3. In the same oil add the roughly chopped onions and sauté for 3 minutes.
4. To this add the ginger garlic paste and sauté for about 2 minutes.
5. Add the onion paste, red chilli powder, turmeric powder sand salt. Fry till the mixture separates oil. This will take 5 minutes. Make sure to fry in a low heat.
6. Add the tomatoes and cook covered for another minute.
7. Add the potatoes and the chicken. Mix everything well. Cook covered for 15 minutes. Make sure to stir it every3-4 minutes to ensure the chicken does not stick to the bottom of the pan.
8. Once the chicken is cooked, add 1 cup of water and let it come to a boil. Sprinkle the garam masala powder and mix well. 9. Cook till it reaches desired consistency and serve hot

Saturday, 15 February 2014

Marinated Greek Chicken Kabobs

Recipe by katplusgoll "This is a chicken kabob recipe that I would love to share! Need to marinate for 3 hours!"


1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces


1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.

2. Preheat an outdoor grill for high heat.

4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. source:

Friday, 14 February 2014

Fig Clafouti Recipe

Fig Clafouti Recipe

By Rebecca Franklin

This fig clafouti recipe is a variation on a traditional puffed French custard cake. A touch of ground cinnamon and a drop of Cognac gives a gentle spiciness and depth of flavor to the figs. Served warm, with a dollop of homemade crème fraiche, it creates a rustic, French countryside feel perfect for an cozy family dinner.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


6-ounce package dried figs
2/3 cup hot water
2 tablespoons Cognac 1 tablespoon softened butter
1 cup whole milk
1/4 cup heavy cream
2/3 cup all-purpose flour
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon confectioners’ sugar (powdered)


Halve the figs lengthwise and place them in a medium-sized bowl. Pour the hot water and Cognac over the figs. Allow the figs to soak until they soften, about 10 to 15 minutes. Pour off and discard the remaining soaking liquid and set the figs aside for a moment.

Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the prepared figs in a fan pattern over the hot batter. Pour the remaining batter over the figs and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm. This fig clafouti recipe makes 8 servings.

Thursday, 13 February 2014

Chinese Green Beans

By BoxO'Wine
BoxO'Wine's Note: Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.


1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon gingerroot, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes


1 Wash beans, trim ends and remove strings.
2 Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
3 Cover and steam 5 minutes.
4 Drain and plunge into cold water, drain again.
5 Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
6 Add gingerroot and garlic and saute 30 secs.
7 Add beans, saute 5 minutes.
8 Combine 2 tablespoons water and remaining 5 ingredients.
9 Stir well.
10 Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Wednesday, 12 February 2014

Jerked pork chops with potato salad

Recipe by Alison Adams


1 teaspoon ground allspice
1 teaspoon dried chilli powder
2 teaspoons dried thyme
3 oranges, juiced
1 teaspoon ground cumin
4 (200g each) pork loin chops
600g sebago potatoes, peeled, quartered
2 tablespoons olive oil
1 tablespoon apple cider vinegar
olive oil cooking spray
1/2 cup sour cream
1 red onion, halved, thinly sliced
1/3 cup fresh coriander sprigs rocket leaves, to serve


Step 1

Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.

Step 2

Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes or until tender. Drain. Toss with oil and vinegar. Season with salt and pepper. Allow to cool slightly.

Step 3

Lightly spray a barbecue plate or chargrill with olive oil spray. Heat over mediumhigh heat. Remove pork from marinade. Pat with paper towel to remove excess marinade. Cook pork for 5 minutes each side or until cooked to your liking.

Step 4

Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion and coriander through potato mixture. Serve pork with potato salad and rocket leaves.

Monday, 10 February 2014

Perfect pizza

If you make the dough the day before, the rest is quick and easy. The result: authentic pizza with a thin, crisp base.


250-350ml/8¾-12¾fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3½oz strong white flour, plus extra for dusting
1 tsp salt
½ tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for brushing

Preparation method

1. Pour 150ml/5¼fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
4. Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.

Butterscotch Sauce

By Diana Rattray

This is a delicious sauce to warm up and serve with bread pudding or ice cream, or drizzle the sauce over apple slices for a great treat. It takes only minutes to prepare and cook, and stores for up to 2 weeks in the refrigerator.

I like the flavor of Lyle's Golden Syrup, but if you can't find it, feel free to use light corn syrup.


1 1/2 cups light brown sugar, packed
4 tablespoons butter
1/3 cup Lyle's Golden Syrup* or light corn syrup
3/4 teaspoon vanilla
1/2 cup heavy cream


In a medium saucepan over medium heat, bring the brown sugar, butter, and syrup to a boil. Boil for 3 minutes or until smooth, stirring occasionally. Remove from heat and stir in the vanilla and cream. The sauce will thicken as it cools.

Warm the sauce to use for ice cream or dessert sauce. Warm in the microwave oven for about 1 minute on 50% power.

*Lyle's Golden Syrup is available at specialty markets (Whole Foods) and gourmet food stores, and can sometimes be found in the ethnic or British section of a larger grocery store. It's also available through


Saturday, 8 February 2014

Fluffy Pancakes

Recipe by kris
"Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist."


3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray


1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.