Extra
Virgin Olive Oil: A
healthy fat that helps to bind the marinade ingredients together
while also adding a subtle richness to the venison.
Worcestershire
Sauce: This
tangy sauce brings a depth of flavour to the marinade, enhancing the
natural taste of the venison.
Soy
Sauce: This
provides a salty, umami note to the marinade, balancing the sweetness
and acidity of the other ingredients.
Liquid
Smoke: This
secret ingredient gives the marinade a smoky, barbecue-like flavor,
making the venison taste as if it has been cooked over an open
flame.
Garlic
Powder: Adds
a touch of aromatic warmth to the marinade, complimenting the robust
flavour of the venison.
Onion
Powder: This
ingredient contributes a subtle sweetness and onion flavour without
the texture of fresh onions.
I use the rice se tting, but be certain to also press on and keep warm.
One cup of rice to one cup of water regardless of amount.
Shrimp and Pineapple Stir-Fry Recipe (allrecipes.com)
Elizabeth made this great dish with lots of shrimp and the pineapple we have not been eating. We had it over the fancy rice I've been buying.
We did not have corn starch, but a bit of flour thickened it.
I added a bit more soy sauce.
Very good.
Cut chicken breasts in two or three pieces and brown in cast iron pan. Cover and let chicken cook through on low.
Save half the chicken for other recipes.
Use Holsein sauce, lite soy sauce, cut up red pepper, cut up onion, ground black pepper on some of the smaller chicken pieces. Cover and put on low until cooked through.
Cook the other chicken on low until cooked through and save for another recipe.,
The result was a bit less seasoned than I expected. It was good and the cashews worked, but it was not saucey enough.
Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.
Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.
In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.
Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.
Wendy's Chili Save this recipe for a crisp fall day
