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Tip/Question Of The week 10/1/2017
Recommended spices for beef dishes?
The world of seasoning — subtle, fiery, outrageous, sublime — is yours for exploring. The intrepid seasoner who throws in a pinch of this and a pinch of that with reasoned abandon will discover some exciting new tastes.
For the less courageous, here are some combinations that will add international flavoring to your cooking:
American style …barbecue sauce
Italian style… tomatoes, oregano, garlic, basil
Mexican style…cilantro, cumin, oregano, garlic, chilies
Greek style… lemon, garlic, rosemary, mint, oregano
French style… white wine, tarragon, thyme, mustard
Russian style… low-fat sour cream, paprika, onion
Oriental style… ginger, sesame seeds, soy sauce, garlic
Indonesian style… peanut, lime, ginger
Caribbean style… lime, rum, allspice, ginger, garlic
Indian style… curry powder, garlic, chili powder, cinnamon
Recipe of the Week 10/1/2017
Apricot Chicken with Peaches and Raisins
5-6 lbs boneless/skinless chicken breasts
1/4 cup butter, melted
1 cup dry white wine
12 ounces dried peaches
3/4 cup golden raisins
3/4 cup apricot jam
Season chicken with salt and garlic.
Put peaches and raisins in bottom of large buttered baking pan. Top with chicken pieces.
Brush with melted butter.
Drizzle 3/4 cup wine over. Cover loosely with foil and bake at 325°F for 30 minutes.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 °F, uncovered, 15 to 20 minutes, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12 servings.
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