i've adapted this from a jamie oliver recipe. jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. use this marinade for steak, chicken or fish. it imparts a wonderful flavour. we had it with steak and it made it beautifully moist and tender and lemony - quite a different taste for steak but absolutely delicious! quantities given should make enough to marinade 2-3 steaks or 2 large chicken breasts or 4 fillets of fish.
trust me. it really works! this method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) i'm posting this because my mom and sisters have done this for years but this is my first time ho
this recipe is one of my favorite make ahead desserts but ancient-i got it via my mother from an aunt-i think it is probably well over 50 years old. whenever they invented the marshmallow... when did they invent the marshmallow?
i wanted to make stew, but i didn't want to make a lot so this recipe came out of the darkest corners of my brain. and by the way, this recipe is just enough for two hearty bowlfuls. if you want to double this, go right ahead. please feel free to adjust t
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