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perfect Sukie

* 1 tbsp (15 ml)
poultry spice * 1 / 4 cup (65 ml) butter
* 1 tbsp (15 ml) paprika
* 2 tbsp ( 30 ml) savory, ground
* 1 tsp (5 ml)
tarragon * 1 1 / 2 cup (375 ml) water

Preheat oven to 350 º F. Mix well butter and spices. Lift the skin of the chest gently by passing the hands (very easy to do) and insert the mixture between the skin and flesh. In the belly 1 large onion, cut into 2, a carrot, a celery stalk and 1 / 4 c. tsp poultry spice, salt and pepper. Pour water in bottom of pan. We can also fill the cavity of the turkey with the stuffing of Elyn (click here) is really good. If we make the stuffing, we forget the section in the belly. We put the stuffing in place. However, we place these ingredients: onions, carrots, celery around the turkey. Cover pan with a large aluminum foil for baking. No need to baste the turkey is great and golden, full of good taste and the flesh is never dry. The turkey is cooked in 2 1/2-3hres about, or when you can easily separate the thigh from the body of the turkey. The cooking time varies with the weight still.

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* 1 lb (454 g) ground beef
* 1 egg, beaten
* 2 tbsp (30 ml) onion, chopped
* 1 / 4 cup (65 ml)
crumbs * 1 / 4 cup (65 ml) milk
* 1 tbsp (15 ml) soy sauce *
pepper to taste
* 5 carrots, cooked and cut
* 1 green pepper, cut into strips
* 1 / 2 cup (125 ml) beef broth * 3 tbsp
(45 ml) soy sauce * 1 jar
(455 ml) sauce Plum

Soak bread crumbs in milk. Add to this mix the ground beef, egg, onion, 1 tablespoon tablespoon soy sauce, salt and pepper. Shape into 1 inch balls and bake in a little butter. After cooking, remove excess fat, add beef broth, 3 tablespoons tablespoon soy sauce, cooked carrots, pepper strips and the pot of plum sauce. Simmer on low heat 10-15 minutes.

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Chinese Meatballs Pancakes

* 1 cup (250 ml) flour 1 pinch salt *

* 1 egg *
1 1 / 4 cup (315 ml) milk

* oil * Juice of lemon, for garnish * Substitute
brown sugar

Sift flour and salt in a bowl, make a well in center. Add egg and milk and beat vigorously. Let dough rest 1 hour. Heat a lightly oiled pan. Pour 3 tablespoons tablespoons (45 grams) of dough. Rotate the pan to spread batter regularly. Gently lift the edges with a knife. When the underside of the pancake is golden, flip and cook the other side. Transfer to a plate and sprinkle with lemon juice and sugar, if desired. The roll and serve hot.

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Ham beer Sugar maple

butter 15 ml (1 tbsp) 1 clove
garlic, minced
1 onion, chopped 1 bottle
of 340 ml of strong beer in 250 ml
choice of chicken or beef
80 + 60 ml maple syrup (1 / 3 + 1 / 4 cup )
45 ml Dijon mustard (3 tbsp)
2 cloves 1 stick cinnamon

5 ml coriander seeds (1 teaspoon)
pepper to taste
smoked pork shoulder picnic or approximately 2.5 kg


In a large saucepan, melt butter over medium heat and cook garlic and onion. Add beer, chicken or beef, 80 ml (1 / 3 cup) maple syrup mustard, spices and pepper to taste. Mix well to dissolve the mustard and bring to a boil. Place the pork shoulder smoked pot. Bring to a boil, cover and simmer for 1 hour 30 minutes or until meat is tender. Preheat oven to 200 º C (400 º F). Remove the pork shoulder of the pan, remove the netting around the meat (remove rind and some of the fat if desired) and place it in a baking dish. Return pan to the heat and reduce broth by half. Add the remaining (60 mL) maple syrup. Brush the meat with the reduced broth and bake 15-20 minutes. Baste frequently during cooking. Slice smoked pork shoulder picnic and serve with vegetables of your choice.

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General Tso's Chicken Stew

* 1 lb (454 g) boneless chicken breasts, cut into small cubes
* 2 tbsp (30 mL) cornstarch
* 1 egg, beaten 3 tbsp
* (45 ml) all-purpose flour
* 1 / 2 tsp (2 mL) baking powder
* 1 / 2 tsp (2 ml) salt

Sauce:
* 1 / 4 cup (65 ml) vegetable oil * 2 tsp
(10 ml) oil Sesame
* 1 tbsp (15 mL) grated ginger
* 1 / 4 cup (65 ml) green onions, cut into wedges
* 1 / 4 cup (65 ml) water * 2 tbsp
(30 ml) white vinegar
* 1 / 4 cup (65 ml) sugar
* 1 tbsp (15 mL) cornstarch
* 1 tbsp (15 ml) soy sauce * 2 tablespoons
(30 ml) oyster sauce
* 2 tbsp (30 mL) ketchup

Steps
Coat the chicken with cornstarch. In a bowl, combine egg, flour, baking powder and salt. Add chicken and coat well. In a large nonstick skillet, Heat oil over high heat. Add chicken and cook for 10 minutes, stirring often, until chicken is golden on the outside and that he no longer pink inside. Place chicken on a plate and reserve. Add sesame oil, ginger and green onions to skillet. Cook over medium-high heat for 3 minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved. Meanwhile, dissolve cornstarch in soy sauce. Stir in soy sauce, oyster sauce and ketchup to skillet. Simmer for 2 minutes or until the sauce thickens. Recover. Serve on a bed of basmati rice or white rice made in a chicken broth.

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Penne with Chicken, Grilled Italian Sausage and Creamy Tomato

really different and very good recipe worthy of a true bistro!

Source: cookbook Bistro de Jean-François Plante Publishing del'Homme

330 g (11 oz) penne

4 Italian sausages mid-high, roasted

2 chicken breasts, grilled

1 tablespoon olive oil

1 tablespoon butter

4 shallots, finely chopped 10

mumps-dried tomatoes in oil, finely minced

1 / 3 cup (80 ml) white wine

2 cups (500 ml) chicken broth

2 sprigs fresh rosemary

1 / 2 cup (125 ml) cream 15% rural

Parmesan shavings

Pepper

Grill or fry the sausages to the point and chicken breasts. Réserver.Dans a skillet, melt butter with oil. Sweat the shallots, garlic and sundried tomatoes over medium heat 4 minutes. Goût.Déglacer pepper to the white wine and reduce by 3 minutes.Mouiller with broth and add branches romarin.Laisser halve from May to July minutes.Couper chicken breasts and diced grilled sausages. Réserver.Incorporer cream and let reduce for 2 minutes.Incorporer the diced chicken and saucisse.Mélanger using a wooden spoon and reduce from April to May minutes.Napper pasta sauce and add chips Parmesan cheese to taste.