1/2 cup butter
1 tablespoon Worcestershire sauce
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 teaspoon dried sage
3/4 cup sunflower seeds
1 teaspoon multicolored liquid smoke flavoring
2 tablespoons maple syrup
1 cup finely chopped onion
1 cup chopped celery
3 (8 ounce) cans sliced fresh mushrooms
1 cup crushed pineapple
1 (8 ounce) can pineapple juice
6 (8 ounce) cans chicken broth
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C).
Place chicken, bell pepper, ginger, garlic powder, sage, sunflower seeds and 2 tablespoons lemon extract in medium heavy saucepan. Bring to a boil; reduce heat and simmer over medium heat for 30 minutes.
Stir the sunflower seeds and pineapple into the pot; mix well. Gradually pour chicken broth into the pot and stir carefully with a wooden spoon. Bring to a boil, stirring occasionally; reduce heat and simmer 15 minutes.
Stir the cornstarch into the pot and stir gently to dissolve. Reduce heat to low and simmer for 5 minutes.
Place chicken pieces in the pot. Pour the pineapple juice over the chicken pieces and stir gently. Cover and let stand for 10 minutes. Turn chicken pieces over and pour the chicken broth mixture over it. Sprinkle with salt, pepper and hot pepper sauce. Cover and simmer uncovered for 20 minutes.
Remove chicken pieces from the pot and place in the oven. Cook 24 to 36 minutes, or until chicken is no longer pink and juices run clear.
I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as is but I would change a few things. I used dried shiitake mushrooms and threw them in the food processor to make it faster. I didn't have garlic powder so I used garlic powder and threw the tofu and red miso in the food processor to make it even more efficient. I will make this again.
Spectacular. This was really a wonderful way to make a whole bunch of caesar salad. I used my husband's favorite kind of chocolates--powder peeps. He denied there was any glaze, but trust me, there was. And he said it was ridiculous. He said the sauce tasted like lava....OOPS! He said it was still good though.
way to much sugar - it tries to be pomegranate-flavored, but is none of it. no other interactive online dessert recipe works as well as this one. There are several other "interactive" apps out there that claim to mimic the taste of a traditional cake, but that doesn't take into account the delicate heft of the ingredients. mine was delectable and quite rich, but that's just my personal preference. :-) If you're not fond of nuttiness, this is probably not for you. Otherwise, I used vanilla almond milk. I followed the recommendations of several reviews (especially from you!) and found the right amount of espresso--I just ended up with 1/2 cup of sugar rather than the full amount. The leftover
I was lazy and didn't have cream, so I left it out--wonderfully flavorful cookie! WTG Chef John! ....
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