12/3/2023 0 Comments Baked breaded chicken breastRecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. Whatever rating I give though - thank you for posting. In cases where something went wrong I will try to explain why. I will always be honest and will try to give constructive feedback as well as say what I did differently. When I review recipes I try to use the following ratings:ĥ stars = great, I will make it again perhaps many timesĤ stars = good, I will make it again but will probably adapt itģ stars = ok, I may make it again but will definitely adapt itġ star = if I ever need to use this I won't post a review. ![]() I hope to post more recipes but finding the time is hard. I made a bavorois the other day and when all said and done it was just a posh mousse. 35 to 40 minutes for large bone-in, skin-on chicken breasts cooked. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven. Main meals are great and I love them but I get much more pleasure from outrageous deserts. When all said and done though, I really am a pudding cook. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. ![]() The second book can be extended to 'anything by Gordon Ramsay'. I hardly ever use the first book now because Zaar has replaced it. I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. It is much more exciting than it sounds (well, except for the photocopying bit). Add the chicken breasts and turn to coat completely set aside. I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl.
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