Not exact matches
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed
out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot
Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to
taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
-- added 8 white mushrooms chopped — subbed tomato sauce with taco seasoning mixed in for the salsa for less acidity — mixed in less of the rice to keep
sharp Mexi
taste — didn't love the cashew cream — may try to make a tofu cheese (v) sauce next time — put blobs of Tofuti cream cheese about half a container on top — melted nicely in oven and made it
taste rich — would try a layer of cornmeal mush on top next time before the topping and leave
out rice
A chef told me over thirty years ago that the secret for taking
sharp, sometimes bitter
taste out of a brussel sprout, is to always add apples or saute in apple juice and butter.
Seriously they
taste amazing,
sharp tang of the lime with the creaminess of the coconut and cashews, mix that in with the sweet realization that these are actually so good for you and a great post work
out protein hit and nothing
tastes better.
I added a few drops of almond essence to bring
out the
taste of the plums and it was all totally delicious with a
sharp, fresh yoghurt.