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Category Archives: Ace Food & Health News
Smothered Honey Mustard Chicken
This is definitely one of the best chicken breast recipes I have ever made! Smothered with bacon, mushrooms and the homemade honey mustard made this dish fabulous! The chicken was easy to prepare and turned out so moist! My husband must have told me five times how good it was as he was eating it, so it looks like I’ll be making this again!
Click on the link below for step by step directions with pictures and a printable recipe card.
http://indianeskitchen.com/2017/11/28/smothered-honey-mustard-chicken
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GEMÜSEPOLENTA MIT CHICORÉE
Zutaten fĂĽr 2 Personen:
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500 ml GemĂĽsebrĂĽhe
1/2 TL Kurkuma
1/2 TL Muskatnuss, frisch gerieben
90 g Polenta (MaisgrieĂź)
Kräutersalz
1 EL frischer Thymian
2 Stück Chicorée
6 EL Olivenöl
2 EL Tamarisauce oder Balsamicoessig
50 g Pilze nach Wahl
150 g WurzelgemĂĽse, in StĂĽcke geschnitten
50 g Chinakohl oder Pak Choi
1 EL Petersilie, gehackt
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Zubereitung:
GemĂĽsebrĂĽhe mit Kurkuma und Muskatnuss auskochen lassen, die Polenta einrĂĽhren und ca. 3 Minuten bei geschlossenem Deckel köcheln lassen. 1 TL Kräutersalz und Thymian unterrĂĽhren. Nachdampfen lassen.Â
Chicorée längs halbieren, in 2 EL heißem Olivenöl scharf anbraten und bei geschlossenem Deckel ca. 3 Minuten weich dünsten. Mit 1 EL Tamarisauce marinieren.
Pilze in heißem Olivenöl kurz anbraten, das Wurzelgemüse dazugeben und bei geschlossenem Deckel kurz knackig weich dünsten. Vor Ende der Garzeit Chinakohl oder Pak Choi dazugeben und mit 1 EL Tamarisauce marinieren. Chicorée dazugeben und das Gemüse nachziehen lassen…
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@BeHealthyFeelGd: Best Vegan Curry Recipes: 15 Healthy Vegan Curries That Won’t Disappoint #MeatFree Monday #MeatlessMonday #Vegan @andrewolson @the_kitchengirl #AceFoodNews
RT @BeHealthyFeelGd: Best Vegan Curry Recipes: 15 Healthy Vegan Curries That Won’t Disappoint
https://t.co/Nc4sawyeub #MeatFreeMonday #MeatlessMonday #Vegan @andrewolson @the_kitchengirl https://t.co/Sn3FgRQUsc March 11, 2019 at 05:49AM #AceFoodNews
Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring
RT @NigelSlater: ✨Chicken, parsnips and bacon. A warming weekend bake. (And yes, do substitute canned chickpeas if you can’t be faffed with the dried ones.) ✨https://t.co/a1ZJacjGVk https://t.co/9I1B1ht3kW
RT @foodsafetynews: FSA prosecutes meat cutting plant because of hygiene problems #FoodSafety #AsiaHalalMeatSuppliersLtd #cuttingplant #foodhygiene #FSA #meat https://t.co/nrLsNo7Kmk
Balasn statt Krapfen
Zu Ende des Faschings haben viele schon genug von Krapfen, egal mit welcher Füllung. Da bietet sich eine regionale, burgenländische Spezialität an. Die Balasn, Germgebäck mit Apfelfülle, sind auch eine typische Wintermehlspeise.
Ă„pfel sind nach wie vor das beliebteste Obst der Ă–sterreicherinnen und Ă–sterreicher. Das liegt wohl an der Vielfalt dieser Obstsorte und auch daran, dass Ă„pfel nicht nur gut schmecken und gesund sind, sondern sich auch vielseitig verarbeiten lassen.
Seewinkler Spezialität
In Illmitz und Apetlon gibt es ein Mehlspeisrezept, das von Generation zu Generation weitergegeben wird. Es ist eine Art Apfeltasche, die schwimmend in Fett herausgebacken wird. Die Balasn werden traditionellerweise im Winter gebacken, zu Weihnachten, aber auch in den Wochen und Monaten danach, solange es Lageräpfel gibt.
Der Apfel gilt als das beliebteste Obst Ă–sterreichs
Hermi Zsoldos aus Apetlon verrät uns ihr Hausrezept: „Ich habe die Balasn von meiner Schwiegermutter gelernt, bei uns isst sie jeder gern. Wenn…
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Chilli seeds given when you receive your bill at Wahacca restaurants really do grow well . Fantastic. https://t.co/0wR0JPUI8G
Featured Blogger Report: Perhaps one of our all-time favorite vegetable side dishes, this tender broccolini comes out of the oven delightfully crispy. Made with little more than a splash of olive oil, soy sauce, and a sprinkle of flake salt to finish it off, this oven-roasted broccolini makes a great side dish for steak, chicken, or whatever else is on your plate! Love and Olive Oil #AceFoodDesk reports
As far as perfect side dishes go, this one checks all the boxes: easy, delicious, crispy and salty—not to mention ready to eat in 15 minutes!
Perhaps one of our all-time favorite vegetable side dishes, this tender broccolini comes out of the oven delightfully crispy. Made with little more than a splash of olive oil, soy sauce, and a sprinkle of flake salt to finish it off, this oven-roasted broccolini makes a great side dish for steak, chicken, or whatever else is on your plate!
One of our favorite side dishes is simple vegetables roasted with a splash of olive oil and a sprinkle of sea salt. And one of our favorite vegetables to roast in this manner is broccolini.
I mean, it’s almost a non-recipe it’s so easy. That said, some of my previous non-recipes have turned out to be my most popular, so I figure if it’s worth eating, it’s worth sharing here. Maybe you never thought to roast broccolini, or maybe you’ve never even heard of broccolini before. In that respect, this post is a success if only for expanding your culinary horizons.
We often just toss our broccolini with a bit of olive oil, but here I’ve added a splash of soy sauce too for a bit of salt and umami.
Speaking of salt… if you want crispier bits, don’t salt your broccolini before cooking it. The salt will draw water out of the stalk, and any residual water will prevent the broccolini from achieving divine crispiness.
I like to salt my broccolini with coarse flake salt as soon as it comes out of the oven. The slight crunch of the salt a perfect compliment to the crunchy brown bits.
(more…) #AceFoodDesk report ……….Published: March.07: 2019:
Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring
National Pie Week: Pie-Off in Special Collections
A woman rolls out pastry using a rolling pin, 1987-1988 by Franki Raffles
Until Maia moved to Scotland, she had never known that macaroni cheese and pastry went together. Now, Maia knows that you can put anything in a pie if you live here. However, this is not a new phenomenon, the idea of a handy pastry crust wrapping and protecting your lunch before the invention of Tupperware and clingfilm is an ancient one, and so is the mac’n’pastry combo. There really is nothing new under the sun. So, this week we are celebrating this portable food in National Pie Week by re-creating some historic pies, tarts and pasties from our collections.
The final pies made by staff in Special Collections
Two of our chosen pies, a venison and mutton pie and a macaroni pudding (pie), came from the Edwards family cook book (ms38783). This was a real…
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