Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

http://antonyworrallthompsonrecipes.blogspot.com/

http://recipestar.blogspot.com/

http://letscookrecipeblog.blogspot.com/

http://yumyumrecipes123.blogspot.com/

http://yummytasty123.blogspot.com/

Lamb Shank Braised in White Wine Recipe

This recipe is delicious. Definitely one for the meat lover!

INGREDIENTS

* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine

DIRECTIONS

* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.

For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com

Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

http://www.recipewitch.com
http://www.aldram.com

Gorgonzola Risotto with Wild Mushrooms

INGREDIENTS

* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste

DIRECTIONS

* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.

http://www.recipewitch.com
http://www.aldram.com

Curry and Garlic Burgers Recipe

INGREDIENTS

* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder

DIRECTIONS

* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.

http://www.recipewitch.com

http://www.aldram.com

Fantastic Balsamic Gnocchi

INGREDIENTS

* 3 cloves chopped garlic
* 1/2 cup diced red onion
* salt to taste
* 2 tablespoons olive oil
* 1/2 cup balsamic vinegar
* 6 crimini mushrooms, chopped
* 4 small mixed sweet peppers, julienned
* 1 cup butter
* 1/2 cup cherry tomatoes, halved
* 4 leaves chopped basil
* 1 (16 ounce) package potato gnocchi

DIRECTIONS

* Cook gnocchi according to package directions.
* Drain the gnocchi and store in pot.
* Heat the olive oil in a skillet over medium heat.
* Add garlic to skillet and cook for 2 mins.
* Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes.
* Stir in the mushrooms, peppers, tomatoes & basil.
* Cook for another 5 minutes. Stir the butter in to melt.
* Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 mins.
* Toss the cooked gnocchi with the sauce.

http://www.recipewitch.com

http://www.aldram.com

Fantastic Lamb Rogan Josh

INGREDIENTS

1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager

DIRECTIONS

1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.

http://www.recipewitch.com

http://www.aldram.com

Lovely Lasagne Recipe

A fantastic lasagne recipe!

INGREDIENTS
450g/1lb lean minced beef
1 onion, finely chopped
3 tsp tomato purée
1 red pepper, deseeded and finely chopped
oil
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
300g/10½oz 'no pre-cook' lasagne sheets
1 tsp dried parsley
1 tsp dried oregano
butter, for greasing
300g/10½oz cottage cheese
150g/5oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
garlic bread

DIRECTIONS
* Preheat the oven to 180C.
* Heat the oil in a frying pan. Add mince and cook until brown all over. Remove from the pan with a slotted spoon and set aside.
* Add the onions, peppers and mushrooms. Fry over a medium heat until softened.
* Return mince to pan. Add the tomato purée and bay leaves and cook for five minutes.
* Add tomatoes and dried herbs. Heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
* Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.
* Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.
* Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.
* Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
* Transfer to oven and bake for about 45 mins to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
* To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread.

http://www.recipewitch.com

http://www.aldram.com