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salt 1 tblsp. chopped parsley 2 cups tomato juice OR 2 cups chopped tomatoes
JAMIE GRAINGERSMITH'S NECK OF BRITISH LAMB STEW SERVED WITH ORGANIC COUSCOUS 3 large chopped 2 tins plum 2 tblsp 3/4 -1 litre stock 12 prunes range eggs/meat Wine match Serve with Cono Sur Reserva Merlot.
Place in a roasting tin or on a baking sheet and drizzle with 25ml/1' tblsp of olive oil.
A Saute of Tiger Prawns with a Lemon, Garlic Herby ButterIngredients (Serves 2) # 6 fresh tiger prawns for a starter or 8 as a main course, per person # 4oz of unsalted butter # 1 tblsp olive oil # 2 cloves of garlic, crushed # Juice of half a lemon # Combination of 1 tbls chopped basil, 1tblsp chopped chives, 1 tblsp chopped parsley, 1 tblsp corianderMethod Peel and de-vein prawns, if this hasn't been done by a fishmonger.
1 tblsp curry paste (such as tikka masala, tandoori or madras)
Cous cous INGREDIENTS: 200g cous cous 35g raisins 1 tbsp of harrisa 335ml white chicken stock 1 tsp salt ' tsp white pepper 2 spring onions finally chopped 1 tblsp of unsalted butter 100ml of curried dressing METHOD: Combine the cous cous, raisins, harrisa, salt, pepper, butter curried dressing together.
For the spinach Ingredients (makes 4) 50g butter 1 tblsp water 200g spinach picked and washed well Sea salt and freshly milled pepper 1 clove garlic peeled but whole Method 1.
Serve with crusty bread Italian chicken panini Ingredients: 4 panini bread; 2 grilled and sliced chicken breast; 2 tblsp pesto sauce; 100g buffalo mozzarella (sliced); 4 basil leaves; 200g roast vegetables For the roast vegetables: Courgettes roughly chopped; aubergine roughly chopped; one red onion roughly chopped; garlic; cherry tomatoes; olive oil; sea salt and black pepper Toss everything together drizzle with olive oil and place on baking sheet in preheated oven at 200[bar]C for 30-35 mins Method: Toss the chicken and roast vegetables together.
#2 ripe Hass avocados #4-6 splashes of Tabasco #juice of one lime #1 tblsp chopped coriander