HOW TO MAKE A PROPER MANHATTAN RECIPES
COCKTAIL RECIPES - BBC GOOD FOOD
Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.
Provided by Good Food team
Categories drinks
Number Of Ingredients 1
MOROCCAN BEEF STEW RECIPE - EPICURIOUS
Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor. This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
Provided by Ann Gillespie
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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To re-create these great ribs you first must clone the Jack Daniel's glaze. Once that's done, pop the ribs in the oven and get crackin’ on the Cajun seasoning. When the racks come out of the oven, slap ‘em on the grill for a few minutes until grill marks form, and chow down. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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P.F. CHANG'S KUNG PAO CHICKEN RECIPE | TOP SECRET RECIPES
Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.” My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.
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Calories 550 calories per serving
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Total Time 20 minutes0S
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MOROCCAN BEEF STEW RECIPE - EPICURIOUS
Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
From epicurious.com
Reviews 3.6
From epicurious.com
Reviews 3.6
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
See details
TOP SECRET RECIPES | T.G.I. FRIDAY'S JACK DANIEL'S GLAZED R…
Menu Description: "This full side of baby back pork ribs is first cooked until it’s fall-off-the-bone tender, then seasoned with Cajun spices, fire-grilled and brushed with our famous Jack Daniel’s glaze. Served with crispy fries and coleslaw.”
To re-create these great ribs you first must clone the Jack Daniel's glaze. Once that's done, pop the ribs in the oven and get crackin’ on the Cajun seasoning. When the racks come out of the oven, slap ‘em on the grill for a few minutes until grill marks form, and chow down. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters.While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey.The cocktail is usually stirred then strained into a cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan …
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Also, proper blueberry blintz-wiches are always prepared immediately before eating, never ahead of time. By Doug in Manhattan. Save. Blintz Souffle I . Rating: 2.5 stars 3 . A wonderful dairy meal! …
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From allrecipes.com
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