Now you too can find recipes by ingredients and save your favorites in your own recipe box.įast-forward 28 years and Recipeland™ is a family affair, exclusively run by Sean, Zhangbo, and their daughter Keira. No more wasted food, time, or money spent on unnecessary ingredients. Tired of buying ingredients for new recipes every time you cook? Imagine if you could input your available ingredients into a cookbook, and it would only show you recipes based on what you already have. What recipes can I make with these ingredients? Notes: You can make this dish a day or two before you need it, then refrigerate it until reheating and serving.įounded in 1996, years before Google and the term blogger existed, ™ was created to answer an elusive question faced by home cooks everywhere. Place the stew in serving bowls and serve immediately. If the sauce is too thin, remove the chicken and reduce the liquid over high heat until it coats a spoon. Season with the vinegar, salt and pepper. Return the chicken breasts to the pan and heat through. Transfer the breasts to a platter and cover with foil to keep warm.Ĭontinue to cook the remaining pieces until the legs can be easily skewered, 15 to 20 minutes. Then add the chicken, cover, and simmer slowly until the breasts are tender, about 25 minutes. Again, drain all but 3 tablespoons of oil from the pan.Īdd the onions and cook, stirring, until soft, about 7 minutes.Īdd the okra, tomatoes, garlic, thyme, cumin, cloves, chicken stock and white wine. In the same frying pan, heat the remaining 3 tablespoons olive oil over medium heat.Īdd the chicken and cook until golden brown on both sides, 3 to 5 minutes per side. Drain all but 3 tablespoons of oil from pan. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat.Īdd the okra and cook, stirring occasionally, until it changes color, 5 to 8 minutes.
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