December 27th, 2005 by alice
Tags: Broccoli, Chinese, Sauteed
INGREDIENTS
- 1tablespoonolive oil
- 1clovegarlic, minced
- 2cups packed chinesebroccoli, 2 inch pieces
- 1tablespoonsoy sauce
- 1/4teaspoonground black pepper
DIRECTIONS
- Heat oil in medium nonstick skillet.
- Add garlic; saute 1 minute.
- Rinse broccoli under cold water.
- Do not pat dry.
- Add broccoli to skillet; saute over high heat 5 minutes, stirring until limp.
- Add soy sauce.
- Reduce heat to low, and cook 5 minutes or until tender.
- Season with pepper.
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December 27th, 2005 by alice
Tags: Bread, Broccoli, Crumbs, Sauteed, Toasted
INGREDIENTS
- 2teaspoonsbutter
- 3tablespoonsextra-virgin olive oil, divided
- 1/3cupdry breadcrumbs
- 1 (14 ounce)bagfrozen broccoli florets, thawed
- 1clovegarlic, peeled and minced
- 1/4-1/2teaspoonsalt
- 1/4teaspoonground black pepper
DIRECTIONS
- Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
- When hot, add crumbs.
- Toast crumbs, stirring often, until golden.
- Scrape crumbs out of pan; set aside.
- Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
- Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
- Add garlic; saute 30 seconds.
- Add broccoli; saute until heated through, about 5 minutes.
- Season with salt and pepper.
- Sprinkle with toasted crumbs and serve.
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December 27th, 2005 by alice
Tags: Rochambeau, Turkey
INGREDIENTS
- 6slices toastedbread
- 6slices thincooked ham
- 6slices thincooked turkey(white meat)
-
Sauce Poulette
- 2tablespoonsbutter
- 1tablespoonflour
- 2cupschicken broth
- 1/2teaspoonsalt
- 1teaspoonpepper
- 2sprigsparsley
- 2egg yolks
- 1lemon, juice of
- 1teaspoonparsley, finely chopped
- 1 (4 1/2 ounce)canmushrooms, drained
DIRECTIONS
- Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
- Stir in the chicken broth and add salt, pepper, and parsley sprigs.
- Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
- Discard the parsley.
- Remove the sauce from the heat and blend in the egg yolks.
- Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
- On each slice of toast, place one slice of ham and one of turkey.
- Cover with Sauce Poulette.
- Serve hot.
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December 27th, 2005 by alice
Tags: Fantastic, Raspberry, Vinaigrette
INGREDIENTS
- 3tablespoonsextra virgin olive oil
- 2tablespoonsraspberry vinegar
- 1-1 1/2teaspoondijon-style mustard
- 1dashsalt and pepper
- 1tablespoon choppedshallots (optional)
DIRECTIONS
- Place ingredients in a small bowl and whisk together until well blended.
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December 27th, 2005 by alice
Tags: Cookies, Fudge, Oatmeal
INGREDIENTS
- 2cupsgranulated sugar
- 1/2cupbutter
- 1/2cupmilk
- 1/2cuppeanut butter
- 1teaspoonvanilla
- 3tablespoonscocoa
- 3cupsquick-cooking rolled oats
DIRECTIONS
- Mix granulated sugar, butter and milk in a pan.
- Put over medium heat; bring to a full boil; for 1 minute.
- Remove from heat.
- Add peanut butter, vanilla and cocoa.
- Stir well until peanut butter is melted.
- Add rolled oats and blend thoroughly.
- Pour into greased 8 or 9-inch pan.
- Cool; cut into squares.
- Can also be dropped by spoonfuls onto waxed paper.
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