Chicken with Mushroom in Garlic & White Wine Sauce

Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 teaspoon corn starch
• 1 chopped onion
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste

~~Garnish with parsley (optional)

Mutton Biryani

Leftover (Rabbit) Roast Soup

Ingredients:                 
                 
~ 1 leftover (rabbit) roast frame - bones, giblets, etc

~1 teaspoon whole black peppercorns

~2 bay leaf
~ 2 large carrots, chopped
~1 large onion, diced

~1 cup chopped fresh green beans

~4 large potatoes, diced

~salt and pepper to taste

Directions:

~In a large stock pot place rabbit roast frame, bones, giblets etc.  Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.   

          

~Remove all bones and rabbit frame, but leave any meat pieces in the soup.  Add peppercorns, bay leaves, carrots, onions, green beans and potatoes.  Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.    

            

 ~Season to taste with salt and pepper and serve steaming hot with lime.            

Roasted Rabbit & Potatoe

Marinade:

~Dijon Mustard Paste
~Honey
~Garlic Paste
~Paprika
~Olive Oil
~Corriander leaves
~Mint Leaves
~Salt
~Pepper

Shakespeare Sonnet

Sonnet #88

When thou shalt be disposed to set me light,
And place my merit in the eye of scorn,
Upon thy side against myself I'll fight,
And prove thee virtuous, though thou art forsworn.
With mine own weakness being best acquainted,
Upon thy part I can set down a story
Of faults conceal'd, wherein I am attainted,
That thou in losing me shalt win much glory:
And I by this will be a gainer too;
For bending all my loving thoughts on thee,
The injuries that to myself I do,
Doing thee vantage, double-vantage me.
Such is my love, to thee I so belong,
That for thy right myself will bear all wrong.

Italian Sausage Spaghetti Recipe

Ingredients
Italian sausages

• 1 large Italian sweet sausage
• 1 large Italian hot and spicy sausage
• 1 yellow onion, chopped
• 2 cloves of garlic
• 3/4 large (28 oz) can of whole tomatoes
• Olive oil
• 1 lb (16 oz) spaghetti pasta
• Salt
• Grated Parmesan cheese

Method

The Sauce:
Take the Italian sausage meat out of the sausage casings and cut them into big pieces. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
Serves 4-6.

Eating Out