January 19th, 2006 by alice
Tags: Chicken, Puff
INGREDIENTS
- 2chicken breasts, boneless
- 1teaspoontarragon
- salt and pepper, to taste
- 1 (4 ounce)canmushroom stems and pieces, drained
- 1cupcolby-monterey jack cheese, shredded
- 1package pillsburypuff pastry, thawed
DIRECTIONS
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with nonstick spray and place chicken breasts on it.
- Sprinkle with taragon, salt and pepper.
- Bake for about 25 to 30 minutes, turning once, until no pink remains.
- Remove from oven, cool slightly and chop into cubes.
- IN a medium bowl, mix cubed chicken with mushrooms and cheese.
- On a square of puff pastry, place half chicken mixture, gather sides of pastry up and twist together.
- Place prepared pastry onto one side of a greased cookie sheet.
- Repeat.
- Bake puffs for 25 to 30 minutes until pastry is browned to your liking.
- Serve with salad if desired.
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January 19th, 2006 by alice
Tags: Pork, Stuffed, Tenderloin, Walmartspricot
INGREDIENTS
- 1cuponions, peeled,washed and chopped
- 1tablespoonbutteror margarine
- 1cup choppedapricotsor dried fruit
- 1/2cupherb seasoned stuffing mix
- 1/2cup choppedpecans
- 1/2teaspoonthyme
- 2 (1 1/4 lb)pork tenderloins
DIRECTIONS
- In a saucepan, saute onions in hot and melted margarine or butter until they are tender.
- Stir in apricots, stuffing mix, 1/2 cup water and pecans.
- Preheat your oven to 425F.
- Trim fat from meat.
- Make a cut down lengthwise down the tenderloins, cutting to within 1/2 inch of opposite side.
- Spread open and cover the surface with plastic wrap.
- Pound with the flat side of a meat mallet to 1/2 inch thickness.
- Spoon half the fruit mixture over each tenderloin.
- Working from a long side, roll up tenderloins to cover the stuffing.
- Tuck in ends.
- Tie at 1 inch intervals with a cotton kitchen twine.
- Place tenderloins on a rack in a shallow roasting pan.
- Rub with thyme and pepper.
- Roast foor 30-35 minutes or until the meat and stuffing reach 160F.
- Remove twine, slice and serve.
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January 19th, 2006 by alice
Tags: Confection, Earsmish, Elephant, Knee, Patches
INGREDIENTS
- 3largeeggs
- 2teaspoonsvanilla extract
- 2teaspoonssalt
- 1cupheavy whipping cream
- 4cupsunbleached all purpose flour
- 2litersvegetable oil, for frying.
- 1cup confectioners powderedicing sugar
- 1/2teaspoonground cinnamon
DIRECTIONS
- In a large bowl, beat eggs until light and pale yellow.
- Add in the vanilla, salt, and the cream.
- Blend.
- Add the flour and beat well and thoroughly.
- This dough will be very stiff.
- On a floured surface kneed for ten minutes.
- (if your mixer has a dough hook it can be done that way also.) Preheat oil to 375 degrees.
- Pinch off the size of a large marble, and roll out thinly as possible.
- Should be about 4 inches or so.
- Cover your knees with a tea towel, and stretch the dough over the knee in the sitting position and stretch dough very thin.
- Cook two at a time in the hot fat, until golden brown.
- Turning once, takes about two minutes on each side.
- The dough will blister and puff up like a pita bread.
- Lift out each and shake extra oil off well.
- Drain on paper towels.
- When all the stretching, and deep frying is done, and cookies are cooled, then combine the icing powder and cinnamon, sift over the cookie lightly, on the top of each.
- These are eaten the same day.
- They do not keep well.
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January 19th, 2006 by alice
Tags: Fat, Low, Tiramisu
INGREDIENTS
- 1cupwarm water
- 1tablespooninstant coffee granules
- 2 (106 g)packagessugar-free instant vanilla pudding mix
- 2cupsnonfat milk
- 1 (8 ounce)packagelight cream cheese, softened
- 1 (3 ounce)packageladyfingers
- 2cupsCool Whip Lite, frozen topping thawed
- 2tablespoons gratedchocolate
DIRECTIONS
- Prepare an 8-inch square baking dish.
- In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
- In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
- Add in the softened cream cheese, beat until smooth.
- Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
- Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
- Spoon the pudding mixture evenly over the ladyfingers.
- Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
- Sprinkle top with grated chocolate.
- Cover and chill for 4 hours or more until ready to serve.
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January 19th, 2006 by alice
Tags: Dumplings, Spinach
INGREDIENTS
- 2 (300 g)packagesfrozen spinach, thawed well drained(squeeze out water with hands)
- 4teaspoonssalt(or to taste)
- 1pinchnutmeg (optional)
- pepper
- 2egg whites or1 largeegg
- 1/2cupdry curd cottage cheese
- 6tablespoonsflour
- 8cupswater
DIRECTIONS
- Drain the spinach, and squeeze out the liquid.
- Add in 1/2 tsp salt, nutmeg (if using), egg and the cottage cheese.
- Add in enough flour to give it a firm texture (approx 6 tbsp).
- Form into balls, and put on a plate.
- Chill for 30 minutes or more.
- In a large pot bring 8 cups water with remaining salt; bring to a boil.
- Add in the dumpling balls; cook for 8-10 minutes, or until they rise to top of the water.
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