Edward Delling Williams Recipes

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PAN ROASTED PEPPERS WITH GARLIC



Pan Roasted Peppers with Garlic image

Provided by admin

Number Of Ingredients 3

4 large Anaheim peppers ((larger ones are less spicy))
1/4 cup Olive oil
6 large Garlic cloves (garlic cloves, thinly sliced crosswise )

Steps:

  • Preheat oven to 400 degrees
  • Heat olive oil in a skillet at medium heat, then add the sliced garlic cloves and cook until lightly browned.
  • Add peppers to the same skillet, then place in a 400 degree oven for 12 to 15 minutes; just until the peppers start to soften.
  • Remove the peppers from oven, then plate and top with the olive oil and garlic from the bottom of the skillet.

ROAST CHICKEN IN CLAY BAKER



Roast Chicken In Clay Baker image

Provided by Global Cookbook

Number Of Ingredients 15

4 lb Roasting chicken, up to 5
Salt and pepper, (to taste)
Poultry seasoning
3 whl cloves
1 sm Onion, peeled
1/2 c. Minced celery, with leaves
1/4 c. Minced parsley
1/4 c. Minced onion
1 lrg Carrot, minced
3 x Peppercorns
1 x Leek, minced
1 x Bay leaf
Salt and pepper, (to taste)
1/4 c. Light cream
2 tsp Cornstarch

Steps:

  • Wash chicken, drain well and dry. Sprinkle inside of chicken generously with salt, pepper, and poultry seasoning. Stick cloves into onion and place in crop (neck) of chicken. Skewer neck flap to back. Put celery, parsley, minced onion, carrot, leek, peppercorns, and bay leaf in the bottom of the clay baker. Lay the chicken on top, sprinkle with salt and pepper. Cover and put in cool oven. Set oven to 400 F. and roast for 1 1/2 hrs or possibly till tender. Lift chicken out of pot and drain liquid carefully into a small saucepan. Add in cream, cool water and cornstarch to liquid and heat gently, stirring, till thickened. Return chicken to baker and place, uncovered in oven for another 10 min to crisp.

Nutrition Facts : ServingSize 1529 g, Calories 2887, Fat 198.48 g, TransFat 0.0 g, SaturatedFat 60.66 g, Cholesterol 965 g, Sodium 985 g, Carbohydrate 28.97 g, Fiber 6.3 g, Sugar 8.4 g, Protein 233.97 g

HONEYCOMB CANDY



Honeycomb Candy image

Provided by Food Network

Categories     dessert

Time 15m

Yield 50 pieces

Number Of Ingredients 5

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

Steps:

  • In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

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