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Categories
Category Archives: Main Course
Make Braised Lamb Shanks
I am not a Lamb cook so, no, I have not tried this recipe. But I try to share all types of recipes with you other cooks and readers out there. This is an old recipe I found in my late mother’s estate. I have no idea why she had it because no one in our family ate lamb. However, there is was on an old yellowed piece of paper. So for those of you who do enjoy lamb, here is a recipe for you: Old Fashion Braised Lamb Shanks.
BRAISED LAMB SHANKS
3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano
Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley
Posted in Main Course
Tagged broth, clove garlic, cup, cup chicken broth, flour, flour mixture, Lamb, lamb shanks, Make Braised Lamb Shanks, meat, oven, paper, pearl onions, pepper, recipe, Shanks, tsp, tsp oregano, tsp pepper
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How to Make Chicken Creole
If you are yearnin’ for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together. This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice. Now I know it’s not N’Orleans but it is a suitable substitute! You can make a whole meal of this dish. You have vegetables with the bell pepper, onion, and tomatoes. You have seafood (shrimp) and chicken. When served over the brown rice, you are adding a whole grain. Now how much simpler can it get? Add a loaf of bakery French bread, if you must.
SHRIMP AND CHICKEN CREOLE
1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
Posted in Main Course
Tagged bell pepper, chicken, chicken creole, chili powder, chopped yellow onion, cup, garlic powder, heat, How to Make Chicken Creole, Orleans, pepper, powder, red pepper flakes, rice, Shrimp, tsp, tsp canola
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Nutriment for Male Enhancement
Sperm motility represents the power, velocity, as well as strength of sperm cellular material and all these features are going to be needed in their road towards the egg cell. Because, a decreased semen volume is a well-known reason behind inability to conceive, nevertheless numerous males overlook the fact that the sperm should also be motile in case they wish to conceive. Luckily for any guy asking himself how to improve semen fertility, presently there are quick and easy changes in eating habits it is possible to try boost equally sperm fertility as well as motility.
There are many ways for male enhancement ingredients such as: consuming foods full of zinc may improve the quality of your semen as well as make it a lot more motile. Some of the foods abundant with zinc are oysters, red meat, nuts, and whole grain products. Other, a Vitamin E dietary supplement will help defend against toxins, that are volatile compounds that damage your body and its semen cells therefore consuming this vitamin is highly recommended. There is still much male enhancement ingredients. You can find sites that offer it.
Posted in Main Course
Tagged cellular material, consuming, egg cell, enhancement, fertility, male enhancement, motile, motility, semen, semen volume, Sperm, volatile compounds, whole grain products
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Chicken Marsala For You
There are so veal recipes that work great with boneless skinless chicken breasts, but Chicken Marsala is a personal favorite. Chicken Marsala presents the rich flavor of sauteed onions blended with the taste of two sweet wines. Whether it’s an intimate dinner for two or for four: I hope you enjoy chicken Marsala as much as I have.
2 boneless skinless chicken breasts
Flour
Salt and pepper
Olive oil
1 onion –sliced
2 cloves of garlic — crushed
1/4 cup Chablis
1/2 cup Marsala
Flatten the chicken breasts to 1/4″ thickness. Cover them with wax paper and beat them with a meat mallet. No mallet? Use a rolling pin. No rolling pin? A 750 ml wine bottle will do. Sprinkle both sides of each breast with flour, salt and pepper. Set aside.
Counterfeit Veal
A chicken in every pot, that was Herbert Hoover’s campaign promise. He would bail the country out of the Depression and return it to prosperity. Only the rich ate chicken then. Diners complained restaurants served counterfeit chicken, veal. It’s hard to believe that every grocery store’s loss leader today was once synonymous with luxury.
Today’s factory farming has changed all that. Every month or two, somebody practically gives away whole body fryers just to get you in their store. Boneless, skinless chicken breasts sell for less than ground beef, and offer a palette to sketch a gallery of gourmet delights.
Bake them. Broil them. Barbecue them. Treat chickens as if they were still expensive and they will taste like they still are. Give up deep-fried and chicken-fried. Take a step beyond fast food, for a grown-up taste sensation.