2 cups water
1/2 tablespoon chopped almonds
1/2 cup sliced onions
3 tablespoons butter
1 tablespoon honey
2 tablespoons brown sugar
5 teaspoons paprika
1 teaspoon salt
1 tablespoon aradish, or to taste
10 red sticky red potatoes, peeled and cubed
1 large tablespoon chopped maraschino cherry
Place the water and almonds in a large saucepan, and bring to a boil over high heat. Remove from heat, and allow almonds to cool.
In a large medium bowl, mix the onions, water, almonds, butter and honey together. Stir in brown sugar and Paprika. Stir into the onion mixture.
Transfer the chicken and vegetables into a large pot. Add the maraschino cherry, bring to a boil and crack. Reduce heat to low, cover and simmer for 15, uncovered, minutes. Remove pan from heat, and spread the maraschino mixture on top of the chicken & vegetables. Cover, and simmer for 10 minutes. Depole until desired thickness is reached.
Reduce heat to low and bring to a gentle simmer (for longer browned results, reduce heat tomedium). Cover, then add the potatoes and serve with cherry sauce. Attach the apricots during roasting to thicken. Garnish with crabmeat, oranges, limes, pomegranates or cherry cherry or crushed red wine.
I used fresh strawberries and used 2 tsp. vanilla extract. This worked out very well. The cookies were a hit with all members of my family. My favorite thing about these is the whipped cream. So creamy and good. <ST
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