Honey Baked Chicken

I just made this for Phil and he asked, "Why did I get married so late?" I think he liked it.

Preheat the oven to 350 degrees Fahrenheit.

Place 3 lbs chicken in a casserole dish.
Mix:
2 tablespoons mustard
1/2 cup melted margarine
1/2 cup melted honey
1 teaspoon curry powder
1 teaspoon salt
Pour mixture over chicken.
Bake in oven for 1 1/4 hour, basting every 15 minutes, or until chicken is tender and nicely browned.

Slow Cooker Beef Stew IV

"Red wine and onion soup mix flavor this beef stew made with potatoes, carrots, and onions."

INGREDIENTS:

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion
soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

DIRECTIONS:

• Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
• Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
• In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
• Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Submitted by: Rosie T. on AllRecipes.com

Crazy Water, Pickled Lemons

Alright, this isn't a recipe so much as a cookbook recommendation. This is a great book by the British food writer Diana Henry, a sort of encomium to Med/Middle Eastern/North African cooking. Brilliant stuff, gorgeous photography, and rocking recipes. Nancy, the brilliant-but-obsessed artisan baker and owner of The Tree Stone Bakery shared this one with me. Check it out if you can!

Yorkshire Pudding Cockaigne

It was customary to cook this delicious dish in the pan with the roast, letting thedriping fal upon it. As many of us no long want extravagant drippings, we recommend cooking Yorkshire pudding separately in the hot ove requtred to put if up almost instantly.

• have all ingredients at 75 degress (including eggs, I just run them under warm/hot water for a few minutes to bring them to room temperature)

Stir into a bowl:

• 7/8 cup flour
• 1/2 teaspoon salt

Make a well in the center, into which pour:

• 1/2 cup milk
• 1/2 cup water

Stir in the liquid, beat until fluffy and add:

• 2 eggs

Continue to beat until large bubble rise to the surface.
Preheat oven to 400 degrees f.
In 2 muffin pans, scrape about 1/2 a teaspoon of shortening into each cup. When oven is hot, place muffin pans in and watch until the shortening is melted and bubbling. Take pans out and immediately fill with batter (I usually use a large ice-cream scoop, this is just the right amount, I also use the same scoop for muffins).
If you have a convection oven (hot air circulating oven) you can place both pans in. If not, don't risk it, just put in one pan at a time (in which case, only prepare one pan at a time with the hot oil, as it should be bubbling hot when you pour the batter in).
Bake 20 minutes. Reduce heat to 350 and bake 10 to 15 minutes longer.
They are ready when they are puffed up like in the picture, and golden brown.
Yummy fatty goodness!

Spinach Feta Twist bread

Biss will want this recipe, as will anyone with their head screwed on right! I'm assuming you have a breadmaker.

Add to breadmaker:
1 cup water
1/2 cup crumbled feta
1 egg
1 1/2 teaspoon salt
2 Tablespoons oil
3 3/4 cups all-purpose flour
1 1/4 teaspoons yeast

-select "dough" setting. Set it and forget it!

Filling:
10oz/300 g (one whole bag) fresh spinach, stemmed and chopped not too small!

-wilt it in the microwave by putting in on high for 2-3 minutes, stirring in halfway through. And don't use canned spinach--it made an former roommate gag! (He moved out soon after!)

1 Tablespoon melted butter
1 clove minced garlic
1/4 cup grated parmesan
2 teaspoons oregano

-mix these together.

Have ready:
1/2 cup crumbled feta
1/4 cup kalamata olives, pitted and sliced (you may have to do it yourself!)
white from 1 egg
1 Tablespoon paremsan

Method:
1. Let the dough rest on a floured surface for 15 minutes.
2. Roll it out into a rectangle.
3. Spread the filling over the dough, and then sprinkle on top the feta and olives.
4. Roll the dough up like a cinnamon bun (lengthwise)
5. Take a knife or scissors and cut the roll in half lengthwise so that it is spilling its guts. Place the two strips side-by-side, filling facing up, and braid them together.
6. Shape into a ring in a greased tubepan.
7. Let rise 45-60 minutes (until doubled).
8. Brush the top with a mixture of egg white and 1 Tablespoon water. Sprinkle parmesan on top.
9. Bake at 375 degrees for 45-55 minutes (until bread sounds hollow when you tap on the bottom of the pan).

This recipe takes a lot of ingredients, time and a little bit of bread-baking knowledge. But it's worth it. Just ask anyone.