So I am wanting to make boneless skinless chicken breast for dinner with the following sides:Steamed Broccoli (with Cheese)Roasted Garlic Potatoes (olive oil, lemon, oregano, sea salt, fresh pepper, and garlic)i was just wondering how i should season the chicken breast? (my fiance is a picky eater)
What do you prefer, packed fudge or dripping fudge that melts when you touch it?
Fudge is critically temperature dependentYou need a good confectionery thermometer for perfectionOnce you have learned what to look for, you will be able to judge - if not, you end up with toffee! Best of luck Looking forward to more suggestions
I've picked up some tips here and there: Never make it when it's raining- the humidity messes it up It's OK to let it boil a little longer after the soft ball stage Have all your pans ready to go- I line with foil so I can use the same tin over and over and just give the fudge away in the foil It's very important to add the ingredients when they say to add, it's a chemical reaction, so you have to have it timed perfectly (Add vanilla and flavorings last, after the reaction like while it's cooling, you quickly mix it in)
1/4 cup teriyaki sauce, 1/3 cup of chicken stock, 2 tablespoons honey, crushed rosemary, salt, pepper, garlic powder.put all ingredients in a bowl and marinate chicken.put everything in a baking dish and cook in oven at 375 degrees for about 1 hour covered with aluminum foil!
