Grilled Chicken with Sweet and Spicy Barbecue Sauce

To make “grilled” chicken in a broiler, preheat the broiler and cover a broiler pan with aluminum foil, spraying it lightly with nonstick spray to prevent sticking. Place the chicken pieces skin side down on the foil and broil 4 to 6 inches from the heat source for 10 minutes (without mopping with the sauce). Turn and continue broiling for 5 more minutes. Turn again and mop generously with the Sweet-and-Spicy Barbecue Sauce.  Continue broiling, mopping...

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Chicken Halves Roasted over Squash

Substitute 2 medium leeks, halved lengthwise, cleaned, and thinly sliced, for the onion. Add one 10-ounce package frozen chopped spinach, thawed and squeezed dry, with the squash. Substitute any hard winter squash such as blue hubbard, butternut, or kabocha for the acorn squash. 2 tablespoons unsalted butter 1 medium onion, chopped 1 red bell pepper, cored, seeded, and chopped 1 large acorn squash (about 2 pounds), peeled, seeded, and cut into very small  1⁄2-inch...

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Stewed Chicken

Omit the celery and parsnip and add 2 large turnips, peeled and diced, or 1 large rutabaga, peeled and diced, in their stead. Substitute 1 tablespoon chopped sage leaves for the dill. Finish the cooking broth with 2 teaspoons rice vinegar or lemon juice just before serving. 1 tablespoon olive oil One 4- to 5-pound whole chicken, giblets  and neck removed, trussed with butcher’s twine 3 carrots, peeled and cut into  2-inch pieces 2 medium leeks, white...

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Chicken Roasted in a Salt Crust

To test for doneness, push an instant-read thermometer into the chicken through the salt crust, eyeing where the thigh is through the crust itself. If you’re unsure of placement, make a little fi  nger indention in the crust as you’re shaping it to show you where to guide the thermometer in. Or use an old-fashioned, oven-safe probe.  Once the chicken is covered in the leaves, insert the probe into the thickest section of the thigh through the leaves,...

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Roast Chicken

 Insert different herbs under the skin. Try 10 thyme sprigs (5 on each side of the breast), 8 oregano sprigs (4 on each side), 2 tablespoons rosemary leaves (1 tablespoon on each side), or a combination of oregano and rosemary. For a milder, grassier taste, add a couple of sprigs of parsley to any herb you choose.  For a more aromatic bird, place 1 small onion, quartered; 2 celery ribs, cut into 3-inch pieces; and 2 bay leaves inside the large body...

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Tzatziki

500 g natural yogurt 1 continental cucumber, seeds removed and grated 2 garlic cloves, crushed juice of ½ lemon 1 teaspoon shredded mint salt Place the yoghurt in a bowl and beat with a whisk to thicken slightly.Add the remaining ingredients and mix well. Serve with a drizzle of extra virgin olive oil or store in a container, refrigerated. it will keep for 1–2 days but will then become water...

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Tomato Jam

1 kg ripe tomatoes, peeled 1 kg white sugar juice of 1 lemon Cut the tomatoes in half, thinly slice and place in a heavy-based saucepan. Gently bring the tomatoes to the boil. Add the sugar and lemon juice and stir until dissolved. Continue to boil, stirring occasionally, until the jam reaches setting point. Pour into hot, sterilised jars or if using  Immediately into a container to cool, before refrigeratio...

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Tomato Relish

1 kg ripe tomatoes 500 g (about 4 medium) onions, diced 1 tablespoon salt 300 g brown sugar 1–2 cups malt vinegar 1 tablespoon dry mustard powder 1 bay leaf 1 teaspoon mixed spice ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper ¼ teaspoon ground cumin Peel the tomatoes and roughly chop. Place the tomatoes and onion in a bowl, sprinkle with the salt and refrigerate overnight. This draws out the liquid and intensifies the flavour. The following day, pour off the excess liquid and put...

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Tomato Chutney

1 kg ripe tomatoes, peeled 500 g brown onions, peeled and cut into 1-cm dice 1 tablespoon salt 250 g sultanas or raisins, chopped 250 ml white vinegar 300 g brown sugar 2 bay leaves 1 teaspoon curry powder ½ teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon freshly ground black pepper ¼ teaspoon ground cloves Dice the tomatoes and place in a glass or plastic bowl with the onion. sprinkle with salt, cover and refrigerate overnight. The following day pour off excess liquid. Place...

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Tapenade

500 g kalamata olives, pitted (see Hints and tips) 100 g capers, rinsed 100 g anchovy fillets 200 ml olive oil Place all the ingredients in a food processor and blend until smooth. or chop and then pound in a mortar and pestle, leaving the oil until last. Store, covered with a thin layer of oil, in a sealed container in the refrigerator for up to 5 day...

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Salsa Verde

1½ tablespoons salted capers 1 cup flat-leaf or curly parsley leaves 1 cup mint leaves 1 cup basil leaves 3 garlic cloves, minced 6 anchovy fillets 1 cup olive oil lemon juice salt and pepper Wash the capers and soak in fresh water for an hour. Drain and squeeze dry in a tea towel. In a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste. With the machine still running,...

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Quince Paste

3 kg quinces white sugar 150 ml lemon juice, strained 3 cinnamon sticks Choose quince which are yellow with a slight green tinge to them. this indicates that the quince is still a little under-ripe which in turn means the pectin levels are higher. Wash any ‘down’ from the surface of the quinces and chop roughly at this point there is no need to peel or core the fruit. place the chopped quinces in a saucepan with 750 ml water. Bring to the boil, reduce heat...

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Pistou

4 garlic cloves, peeled 2 cups loosely packed  fresh basil leaves (1 bunch) ½ cup extra virgin olive oil about ¼ teaspoon salt  flakes Puree the ingredients in a small food processor until a smooth paste is formed. (or, pound the garlic and salt in a mortar and pestle, then start adding the basil, pounding until pasty, and blend in the olive oil.) Serve immediately or, like pesto, cover with a thin layer of olive oil and refrigerate for up to 5 days. it...

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Pesto

4 cups well packed basil leaves 6 garlic cloves, peeled and sliced 1 cup pine nuts or walnuts (or a combination of the two) 1½ cups extra virgin olive oil salt and pepper 1 cup freshly grated Parmesan or pecorino cheese (or a combination of the two) Place the basil leaves and garlic in a food processor or blender and process until the basil is finely chopped. Add the nuts and process until the nuts are also finely chopped. With the motor running, add the oil in...

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Onion Jam

200 g white sugar 50 ml water 2 large onions, finely diced 100 ml port salt Place the sugar in a pan and add just enough water to soften. Bring to the boil then allow to simmer until it is quite dark in colour this is the caramel. Add the onion immediately, followed by the port (being careful not to have it splatter on you), then stir to combine the ingredients. at this stage, the caramel may form clumps; do not panic as these will dissolve. Season with the salt. Reduce...

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Mint Jelly

1 kg Granny smith apples 500 ml water ½ bunch mint, washed and chopped with the stalks 1 cup cider vinegar white sugar Roughly chop the apples; leave the skin on and do not core. Place the apples, water and mint in a saucepan over medium heat and cook gently until the apples are soft and pulpy, about 20 minutes. Add the vinegar, remove the pan from the heat and mash the apples with a potato masher. Set up a pot with a colander or large strainer lined with muslin cloth sitting...

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Hummus

250 g dried chickpeas 1 litre cold water 6 tablespoons tahini 4 garlic cloves, crushed juice of 4 lemons salt Place the chickpeas in a large container and cover with the water. soak overnight. Drain the chickpeas, place in a large pot, and add enough fresh cold water to cover by 10 cm. simmer until tender, about 1 hour. Remove from the heat and drain, keeping some of the cooking water. Process the chickpeas, tahini, garlic and lemon juice in a food processor, adding just...

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Guacamole

2 ripe avocados ½ cup lemon juice salt Carefully cut each avocado down to the seed using a sharp knife. Turn the avocado around the blade of the knife to cut it in half lengthways. Twist the halves in opposite directions, lifting as you twist to reveal two halves, one with the seed still attached. To remove the seed, give it a short, sharp chop with the knife; this will bury the blade a few millimetres into the seed’s woody surface. Twist the knife and the seed is...

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Chilli Jam

4 red capsicums 6 tomatoes 100 ml olive oil 2 garlic cloves, minced 8 long red chillies, sliced in half lengthways, seeds  removed and chopped 100 ml malt vinegar 300 g brown sugar 2 teaspoons salt Place capsicums on a roasting tray lined with baking paper and bake at 250ºc, turning every  5 minutes until the capsicums are blackened on all sides. remove from the oven and place in a bowl to cool before peeling.  Peel the tomatoes while the capsicums are roasting. Bring...

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Caramelised Onions

100 ml olive oil 3 red or brown onions,  peeled and sliced Heat the oil in a heavy-based saucepan over medium heat. Add the onion and cook until beginning to wilt. Reduce the heat to low and continue to cook for a further 20 minutes, stirring frequently to avoid the onions sticking to the base of the pan. Once golden in colour, remove from the pan and cool. store in a sealed container or jar in the refrigerator. caramelised onions will last 5–7 days covered and...

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Baba Ghanouj

2 medium eggplants 1 garlic clove, crushed juice of 1 lemon 100 g tahini 300 g natural yoghurt ¼ teaspoon allspice salt flakes and freshly  ground pepper, to taste Prick the eggplants all over with a fork. Place each over a naked gas flame, set to medium. cook for 5–7 minutes, turning constantly until blistered and blackened. alternatively, this can be done on the barbecue grill but will take much longer.  Eggplants are cooked when very soft to press. Place in a bowl...

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Super Fluffy Pancakes

750 ml milk or buttermilk 8 eggs, separated few drops of vanilla essence (optional) 600 g self-raising flour 100 g caster sugar about 125 g unsalted butter, for cooking In one bowl, mix the milk or buttermilk and egg yolks, whisking until the egg yolks are combined. at this point the vanilla essence can be added, if using. Place the egg whites in a second, large bowl, ready for whisking. In a third large bowl, sift the flour and sugar, making a well in the centre. Pour the milk...

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Slow-Roasted Tomatoes

8 roma or vine-ripened tomatoes 3 tablespoons olive oil 2 tablespoons salt flakes 1 tablespoon freshly ground black pepper Preheat the oven to 110ºc. Slice the tomatoes in half and place, cut side up, on a baking tray lined with baking paper. Brush or drizzle with the olive oil. sprinkle with the salt and pepper. Roast in the oven for 3 hours. Remove from the oven, cool and keep refrigerated, covered, for up to 5 day...

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Scrambled Eggs

4–6 eggs (depending on size) 2 tablespoons thick cream (35 per cent fat) salt and freshly ground pepper, to taste 75 g butter chopped chives, to garnish In a bowl, crack the eggs, add the cream and season with salt and pepper. Whisk lightly with a fork the whites and yolks don’t have to be completely mixed and the mixture should contain some air; over-whisking the mixture expels the air and makes for heavier scrambled eggs. Melt the butter in a heavy-based nonstick pan over medium...

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Omelette

3 large eggs 2 tablespoons warm water large pinch of salt flakes pinch of ground white pepper 2 tablespoons butter 1 teaspoon olive oil Combine the egg, water, salt and pepper in a bowl and whisk until well combined. The water evaporates as the omelette cooks making it light and fluffy. Place a nonstick frying pan over medium–high heat, add the butter and olive oil and heat until the butter begins to bubble without browning. Add the egg mixture to the pan. as the egg begins to...

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Hash Brown Potato

500 g (about 2 large) potatoes 2 tablespoons vegetable or canola oil 2 tablespoons butter salt and pepper, to taste Scrub the potatoes they do not need to be peeled then coarsely grate. squeeze the grated potato slightly to remove some of its water (this makes for a crispier end result). Heat a 30-cm frying pan, preferably nonstick, over medium–high heat. add the oil and butter. When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of the...

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Fruit Salad

¼ rockmelon (cantaloupe), peeled and seeds removed ¼ pineapple, peeled and cored 1 apple, peeled and cored 2 bananas, peeled 1 cup green grapes, washed 2 passionfruit natural yogurt, to serve Cut the rockmelon, pineapple, apple and banana into roughly 2-cm pieces. Mix all the fruit in a bowl then serve with fresh, natural yoghurt. Store the fruit salad (without the yogurt) in an airtight container for up to 2 day...

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Boiled Eggs

There are many written methods for boiling an egg. Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm. Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs. Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled  eggs...

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Bircher Muesli

1 cup rolled oats ½ cup fresh orange juice ½ cup natural yoghurt ¼ cup currants or sultanas ¼ cup chopped dried apricots pinch of ground nutmeg large pinch of ground cinnamon 1 Granny smith apple, grated, to serve 2 tablespoons natural yoghurt, extra 1 cup seasonal fresh berries, to serve Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight. To serve, stir in the grated apple, put into serving...

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French Toast

4 eggs 250 ml milk 1 teaspoon ground cinnamon 2 tablespoons caster sugar 1 teaspoon vanilla essence 150 g butter 4 slices of sourdough bread or thickly sliced white bread (french bread stick and Turkish bread will also work) Place the eggs, milk, cinnamon, sugar and vanilla essence in a bowl and whisk. Heat a frying pan or the flat plate of a barbecue (on lowest setting) and melt the butter. soak each slice of bread in the egg mixture until wet through. Place...

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Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans. Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano. 1 large lemon 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths 1 tablespoon white wine vinegar 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 6 tablespoons extra virgin olive oil 1⁄2 cup toasted...

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Asian Sugar Snap Salad

To Make a Asian Sugar Snap Salad Sugar snaps have a tough vein running along the concave edge. To remove it, hold the stem and zip the thread off the casing. 2 pounds sugar snap peas, fi  brous stems zipped off 11⁄2 tablespoons toasted sesame oil 11⁄2 tablespoons rice vinegar 1 tablespoon minced peeled fresh ginger 1 teaspoon soy sauce Bring a large saucepan of water to a boil over high heat. Add the sugar snaps and cook until snap tender, 1 to 2 minutes. Drain...

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Panzanella Tomato Bread Salad

 To Make a Panzanella Tomato Bread Salad Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber. Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread. Add 2 or 3 chopped anchovy fi  llets with the bread. Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread. Substitute balsamic vinegar for the red wine vinegar. Serve with shaved Parmigiano-Reggiano over the...

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Tomato Basil Salad

To Make a Tomato Basil Salad Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl. Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup. Substitute 2 tablespoons stemmed thyme for the basil. 2 pounds medium tomatoes, cut into eighths 2 tablespoons red wine vinegar 1 teaspoon salt, preferably kosher salt or coarse sea salt 1⁄2...

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Roasted Radicchio and Shallots

To Make a Roasted Radicchio and Shallots Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting.  Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar.  Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt.  For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for...

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Grilled Salad

To Make a Grilled Salad  Soak 2 long rosemary spears in water for 10 minutes, then lay these in a drip pan over the heat source or directly on top of the coals before grilling the lettuces to infuse them with some of the rosemary fl avor. Toss one 6-ounce jar marinated artichoke hearts, drained and roughly chopped, and/or one 6-ounce jar pimientos, sliced, with the sliced grilled lettuce.  1⁄2 cup olive oil  1 large head romaine lettuce, cut in half, outer leaves removed  2...

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If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at bale.candaba@gmail.com. At www.howtocookthisrecipe.blogspot.com, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by www.howtocookthisrecipe.blogspot.com and how it is used. Log Files Like many other Web sites, www.howtocookthisrecipe.blogspot.com makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of...

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Sweet Corn and Onion Salad

To Make a Sweet Corn and Onion Salad To forgo the grill, preheat the broiler and place the soaked corn in its husks and the onions on an aluminum foil–lined broiler pan 4 to 6 inches from the heat, turning several times, until lightly browned. For a creamier salad, omit the walnut oil and stir in 1⁄4 cup mayonnaise with the lime juice and seasonings. 6 ears corn Vegetable oil, for greasing the grill rack 1 large red onion, cut into thick slices 2 tablespoons...

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Vinegary Cucumbers Salad

To Make a Vinegary Cucumbers Salad Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion. Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar. Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar.  3 to 4 large cucumbers, peeled and thinly sliced 1 medium red onion, sliced into very thin rounds and broken into rings 3⁄4 cup white wine vinegar 2 tablespoons...

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Pear Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1 small ripe pear, peeled, cored, and roughly chopped 1 ripe banana, peeled and broken into chunks 1⁄3 cup white cranberry or white grape juice 1 teaspoon lemon juice 1⁄8 teaspoon almond extra...

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Savory Cucumber Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1⁄2 cup peeled, seeded, and chopped cucumber 1⁄2 cup blackberries 1⁄2 cup apple juice 3 torn basil leav...

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Chocolate Banana Protein Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 3 ice cubes 1 ripe banana, peeled and broken into chunks 1 cup yogurt (regular, low-fat, or fat-free) 2 tablespoons chocolate syrup 2 tablespoons unflavored protein powder 1⁄2 teaspoon vanilla extra...

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Strawberry Melon Protein Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 6 hulled strawberries, sliced 3⁄4 cup peeled, seeded cantaloupe or  honeydew chunks 1⁄3 cup pineapple juice 2 tablespoons unflavored protein powd...

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Peanut Butter Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 4 to 5 ice cubes 1 ripe banana, peeled and broken into chunks 1⁄2 cup milk (regular, low-fat, or fat-free) 1 tablespoon creamy peanut butter 2 teaspoons honey 1⁄2 teaspoon vanilla 1⁄8 teaspoon grated nut...

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Peach Melba Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1 medium ripe peach, pitted and cut into wedges 1⁄2 cup vanilla frozen yogurt (regular, low-fat, or fat-free) 1⁄2 cup fresh or frozen raspberries 1 tablespoon lime juice 1⁄8 teaspoon almond extra...

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Fruit and Berry Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 4 medium apricots, pitted and halved 4 hulled strawberries, sliced 1 cup yogurt (regular, low-fat, or fat-free) 1⁄4 cup white grape juice 1 tablespoon wheat ge...

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Banana Melon Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1 ripe banana, peeled and broken into chunks 3⁄4 cup chopped, peeled, seeded honeydew or cantaloupe 1⁄4 cup yogurt (regular, low-fat, or fat-free) 2 tablespoons frozen orange juice concentrate 1...

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Lemon Berry Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1⁄2 cup sliced fresh strawberries 1⁄2 cup lemon sherbet or sorbet 1⁄4 cup fresh or frozen blueberries 1⁄4 cup fresh or frozen raspberri...

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Banana Mango Smoothie

To Make a Smoothie Put the ingredients in a blender in the order listed below; blend until smooth. Each recipe makes one smoothie; any can be doubled or tripled, depending on your blender’s capacity. For a brighter taste, add 1⁄8 teaspoon salt. For a colder drink, start with an ice cube or two. 1 ripe banana, peeled and broken into pieces 1⁄2 cup chopped peeled pitted mango 1⁄4 cup yogurt (regular, plain, or fat-free) 1⁄4 cup orange juice 2 teaspoons honey 1⁄8 teaspoon ground cinnam...

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