March 18th, 2006 by alice
Tags: Chicken, Crock, Parmesan, Pot
INGREDIENTS
- 1 1/2lbsboneless skinless chicken breasts(about 3 medium)
- 1cupmilk
- 6tablespoonsbutteror margarine, melted
- 1/4cupcornstarch(or more to thicken as needed)
- 1/4-1/2cupparmesan cheese(or more to thicken as needed)
- parsley
DIRECTIONS
- Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done).
- When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened.
- Spread cheese mixture on chicken, sprinkle with parsley, and serve.
Posted in Recipes | No Comments »
March 18th, 2006 by alice
Tags: Braid, Brunch, Sausage
INGREDIENTS
- 12ouncesbulk pork sausage
- 1/2cup choppedonions
- 1/4cup choppedcelery
- 1/4cup choppedgreen peppers
- 1garlic clove, minced
- 1 (3 ounce)packagecream cheese, cubed
- 2tablespoons choppedgreen onion tops
- 2tablespoons mincedfresh parsley
- 1 (8 ounce)canPillsbury Refrigerated Crescent Dinner Rolls
- 1egg, lightly beaten
DIRECTIONS
- Preheat oven to 350°.
- In a skillet cook, sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender, drain.
- Add cream cheese, green onions and parsley.
- Cook and stir over low heat until cheese is melted, set aside.
- Unroll crescent dough on a greased baking sheet, press perforations together.
- Roll in to an 12×10 rectangle.
- Spoon mixture within 3 inches of sides and 1 inch of ends.
- On each long side cut 3/4 in wide strips.
- Starting on one end, fold alternating strips at an angle, forming a braid.
- Brush dough with egg and bake for 20-25 minutes or until golden brown.
Posted in Recipes | No Comments »
March 18th, 2006 by alice
Tags: Beef, Beer, Savory, Stew
INGREDIENTS
- 1/4cupflour
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 2lbsbeef stew meat, cut into cubes
- 10white pearl onions, peeled
- 1 (12 ounce)bottlebeer(dark is better, but a hearty lager is nice …)
- 2cupsbeef broth
- 2cupswater
- 2tablespoonsred wine vinegar
- 1tablespoonbrown sugar
- 1tablespoondried oregano
- 2bay leaves
- 2clovesgarlic, minced
DIRECTIONS
- In a plastic bag, combine flour, salt and pepper.
- Add beef cubes and toss until coated with the flour mixture.
- In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
- Bring to a boil; skim off any foam.
- Add vinegar, brown sugar, oregano, bay leaves, and garlic.
- Bring to a boil again and simmer, covered, for 1-1/2 hour.
- Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
- This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
- To serve, remove bay leaves and serve with white rice or buttered egg noodles.
Posted in Recipes | No Comments »
March 18th, 2006 by alice
Tags: Cold, Soup, Zucchini
INGREDIENTS
- 8tomatoes, quartered
- 2mediumzucchini, chopped
- 3celery ribs, chopped
- 1green pepper, quartered
- 1largeonion, quartered
- 2tablespoonslemon juice
- 1/2teaspoondried basil
- 1/2teaspoonground cumin
- 1/2teaspoon gratedfresh lemon rind
DIRECTIONS
- In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
- Process with on/off turns until smooth.
- Serve chilled.
Posted in Recipes | No Comments »
March 18th, 2006 by alice
Tags: Carrot, Cream, Soup
INGREDIENTS
- 1largeonion, sliced
- 1teaspooncanola oil
- 2cups defattedchickensor vegetable stock
- 4ouncescarrots, sliced
- 1largepotato, cubed
- 1/2teaspoondried thyme
- 3/4cupskim milk
DIRECTIONS
- In a 2-quart saucepan, saute the onions in the oil until softened, about 5 minutes.
- Add the stock, carrots, potatoes and thyme.
- Simmer until tender, about 25 minutes.
- Puree in a food mill or blender.
- Stir in the milk.
Posted in Recipes | No Comments »
