|by Tedford A. Gillett|
Covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices ...
1 - 10 of 40 for major greys chutney
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Rinse chicken pieces ... brush evenly with chutney (chop large pieces ... platter and garnish with parsley. Serve with brown rice and vegetables of choice.
Serves 4. Preheat ... with 1/2 tablespoon chutney. Dip each ... brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.
In a 4 ... puff. Stir in chutney, orange juice; fold ... and return to heat to proper serving temperature. Sprinkle with orange zest and salt, if desired.
Arrange chicken in ... honey, curry powder, chutney and stir well. ... pour the remainder of the sauce over to heat through. Serve over rice or noodles.
(Recipe adapted from ... flambe'-ing, pour cognac over meat and cook off alcohol. If flambe'-ing, top meat with chutney and pepper, then flambe'. Use caution.
Place block of cream cheese on tray. Pour chutney over top. Sprinkle with bacon, crumbled. Surround with crackers or rye. Easy and delicious.
Use only BRAND NAMES mentioned. Mix all ingredients in food processor or blender until well blended. Store in container in refrigerator. Will keep ...
Cut chickens in ... 18 minutes. Add chutney. Cook gently ... should taste sauce for level of "hotness" and adjust. Sauce can be used for lamb, veal or beef.
Available through British Market; sauce works "okay" if walnuts unavailable. Mix all ingredients together in large container. (Make sure sauce is ...
Cut the boned ... the water and chutney to skillet drippings. ... combine cornstarch with a little cold water. Stir into pan juices and bake another 5 minutes.
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