How to Make the Best Chicken Salad of All Time | Test Kitchen Secrets | GH
Stop making your chicken salad overly creamy and bland — with our secret ingredient, you'll get it JUST right.
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HIBACHI CHICKEN Recipe | Foods Liver
Welcome to Foods Liver platform for delicious and mouth watering recipe for the people from all over the world who would love to try different type of foods at home. As we all know that food is the best way to win heart with variety of food.
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Lamb Noisettes Recipe | Good Housekeeping UK
Learn how to prepare lamb noisettes in this simple how-to video from the Good Housekeeping Institute Cookery School.
Lamb noisettes are slices of boned, rolled and tied loin fillet from lamb rack. They are a very expensive to buy, but cheaper to prepare yourself. Watch our step-by-step video to find out how easy it is to make them.
1. First remove skin from meat. Using a sharp knife cut underneath the skin, to separate it from fat beneath. Cut away in one piece. Trim away any thick areas of excess fat.
2. Locate where lean ‘eye’ of meat meets thick chine bone at base of rack. Slice along bone and use long sweeping strokes to cut meat away from bone, slicing as close to bone as possible. When chine bone is free, lay rack bone side up, turn knife horizontally and slice meat away from rib bones, using same sweeping strokes and as close to ribs as possible to cut the bones free.
3. Use tip of knife to cut out small crescent of cartilage from shoulder blade that’s located in between fat layers at one end and cut out and discard rubbery white tendon found along edge of fillet.
4. Trim off any excess fat from meat leaving a very thin, even layer of fat then roll it up tightly to make an even cylinder, starting with the fillet and working towards the thin flap of fat.
5. Use short pieces of string to tie roll at 4cm intervals. Trim any excess string to neaten, then slice the roll into noisettes, cutting evenly between each piece of string. An average 8 bone rack will make 6-7 good noisettes.
6. Fry noisettes in a mixture of a little butter and oil for 5min each side. Remove string from noisette before serving.
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Fastest, Skinniest Pasta Recipe Ever
Marinara sauce. Parmesan cheese. Basil. You can get this microwave meal on the table in fewer than 15 minutes! Who can resist that? Every step has been triple-tested the Good Housekeeping Test Kitchen way: 3 different people. 3 different microwaves, 3 different sets of equipment/ingredients to make sure it comes up PERFECT for you, every single time. Plus we used the Good Housekeeping Taste Test Winner for the BEST jarred marinara sauce ever: Rao's!
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Mexican Chilli Chicken | Good Housekeeping UK
This Mexican chilli chicken recipe is perfect served with rice. It's a quick and easy mid-week meal idea for all the family. A lovely Mexican dish, similar in flavour to a chilli con carne. The small hit of chocolate adds great depth.
Ingredients:
1 tbsp. sunflower oil
4 chicken thigh fillets
1 onion, finely chopped
3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
1 tsp. ground cumin
1/2 tsp ground cinnamon
400 g (14oz) tin chopped tomatoes
2 x 400 g tins kidney beans, drained and rinsed
250 g (9oz) basmati rice
25 g (1oz) dark chocolate (at least 70% cocoa solids), chopped
Directions
1. In a large pan, heat oil over high heat and brown chicken on both sides. Turn down heat, add onion and cook for 5min.
2. Stir in chilli paste and spices, cook for 1min, then add tomatoes and kidney beans. Bring to boil, then simmer, covered, for 20min. Meanwhile, cook rice according to pack instructions.
3. Lift chicken out on to a board. Continue cooking sauce, uncovered, for 5min to reduce. Shred chicken and stir back into sauce with the chocolate. Check seasoning and serve with rice and salad, if you like.
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Good Housekeeping SA: #GHLunchboxIdeas: Spinach, chicken & red pepper hummus wraps
This is not only a lunchbox winner – they make great party snacks too! #GHLunchboxIdeas