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How To make Squash and Two Potatoes with Chicken On Pasta with Passion
1 yam, scrubbed
cook and cube
1 medium red skinned potato, scrubbed :
cook and cube
1 large garlic clove halved
2 ounces angel hair pasta :
broken into thirds
1 teaspoon safflower oil
1/8 teaspoon peanut oil
4 ounces chicken breast fillet skinless
1 tablespoon chili peanuts :
see pantry
1/4 cup sweet onion diced
1 small red bell pepper :
strips
4 each green onions diced
2 tablespoons chopped fresh cilantro :
or more
2 each crookneck squash 1/2" dice
1/4 cup fresh orange juice
1 cup lowfat chicken broth :
low salt
1 tablespoon cornstarch
4 teaspoons Jump Up Hot Sauce with Passion see recipe
black pepper :
to taste salt optional 4 ounces red grapes :
seedless
Cook potatoes in the microwave until just done. Let cool before cutting into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per serving.
Cook shortened pasta until al dente in plenty of boiling water seasoned with a garlic clove. Drain, rinse, set aside.
Cut the skinless boneless chicken breast meat into diagonal strips, then cut strips into bite sized pieces. Toss the chicken with the oils to coat. Heat a wok to high; add the chicken to sear. When the majority of the pink has disappeared from the meat, sprinkle on nuts, if using, add the sweet onion and cook 2 minutes more. Add the red bell pepper, cilantro and green onion and cook about 2 minutes.
Mix the cornstarch with the broth. Make a well in the wok and pour in the sauce, and cook to thicken about 2 minutes, then add the hot sauce and orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to medium; cover and cook to heat through. Taste and adjust seasoning with more Hot Sauce, black pepper. Add the spaghetti and toss to warm and distribute.
Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts: 8.7% CFF (338 cals, 3.6 g fat)
Jump Up and Kiss Me Hot Sauce with Passion. See recipe for "Papaya-Habanero Hot Sauce with Passion" created by Jennifer Trainer Thompson (1996) Bottled and sold by various specialty food shops, including Hot Licks, in San Diego, and in Long Beach (California).
Sent to Eat-LF and MC-Recipe on 4/20/97. pantry: for the nuts, warm chopped dry-roasted peanuts; sprinkle and coat with a Cre-ole Spice mix or NM Chili Powder, a pinch of cocoa-cinnamon-sugar mix. Or use: "Roasted Chili Pepper Nuts (Hazen) from Janet Hazen's red, hot and green"
How To make Squash and Two Potatoes with Chicken On Pasta with Passion's Videos
Learn to make BEETROOT CYLINDERS at home | Fine Dining Amuse Bouche
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Cylinder recipe:
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- 100g of beetroot
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Nigella Lawson: Curry in a Hurry: Express
How to Make Squash and Brown Butter Tortelli | At Home With Us
Food52's Resident Pasta Maker, Meryl Feinstein (@pastasocialclub) is back with a savory-sweet dish perfect for the Thanksgiving table: creamy squash, rich brown butter (in the filling and the sauce!), nutty Brussels sprouts, and tangy balsamic. Together, they create absolute autumnal heaven. Making fresh pasta not only provides solace but also a hands-on way to connect with loved ones. So if you’re looking for a bonding activity and a meal for two, four, or six that’s festive, luxurious, and (bonus!) low-stress, then look no further. GET THE RECIPE ►►
INGREDIENTS
For the filling
600 grams (~3 cups) peeled and deseeded butternut squash, cut into ~1-inch pieces, or other winter squash of choice (see Author Notes)
20 grams (1 to 2 tablespoons) extra-virgin olive oil
50 grams (1/4 cup, 4 tablespoons) unsalted butter, cut into pieces
50 grams (1/3 cup) finely grated Parmigiano-Reggiano
85 grams (1/3 cup) firm whole milk ricotta
1 dash freshly grated nutmeg
1 pinch kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
For the pasta & to finish
400 grams (~3 1/3 cups) '00' soft wheat or all-purpose flour
50 grams (~1/4 cup) semolina or semola rimacinata flour (NOTE: If semolina or semola rimacinata flours are unavailable, omit it and use the same weight in ‘00’ or all-purpose flour.)
255 grams 255 grams egg (about 4 whole eggs and 2 to 3 egg yolks)
1 handful semolina flour or cornmeal, for dusting
20 grams (1 to 2 tablespoons) clarified butter or extra-virgin olive oil
225 grams (1/2 pound) baby Brussels sprouts (see Author Notes)
100 grams (1/2 cup) unsalted butter, cut into pieces
225 milliliters (1 cup) balsamic vinegar (see Author Notes)
1 handful finely grated Parmigiano-Reggiano, for garnish
1 pinch kosher salt, plus more to taste
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Thank You for watching guys.
Happy Cooking.
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Tomato Beef Curry
1 packet Japanese Curry Roux
250g thinly sliced beef
2 large onions
2 tbsp butter
2 tbsp neutral oil
1 can whole tomatoes
2 tbsp ketchup
500mL water or stock (add more depending on consistency)
Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot.
2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes.
2. Once the onion has caramelized, add the beef and cook until it gets color.
3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot.
(Alternatively, add pureed tomatoes if you prefer a smoother consistency)
4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine.
5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
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