August 3rd, 2006 by alice
Tags: Bake, Biscuit, Pizza
INGREDIENTS
- 2 (7 1/2 ounce)cansrefrigerated biscuits
- 1lbground turkey
- 1 (15 ounce)canpizza sauce
- 1/2cup dicedgreen peppers
- 1/2cup dicedsweet red peppers
- 1/3cup dicedmushrooms
- 1/2cup dicedonions
- 3 1/2ounces dicedpepperoni
- 3/4cupmozzarella cheese, shredded(skim)
- 1/4cupcheddar cheese, shredded
- 1/4cup gratedromano cheese
- 1dashgarlic powder
- 1dashdried oregano
DIRECTIONS
- Brown turkey in a skillet.
- Quarter biscuits& place evenly in a well greased 13×9 pan.
- Top with pizza sauce.
- Drain turkey& spred on top of biscuit mixture.
- Layer both peppers, onions, mushrooms, pepperoni, garlic, oregano.
- Cover all with the cheeses.
- Bake uncovered 25-30 minutes Let rest 5-10 minuite before serving.
- Serves 6.
Posted in Recipes | No Comments »
August 3rd, 2006 by alice
Tags: Gai, Goo, Moo, Pan
INGREDIENTS
- 1lbboneless skinless chicken breasts, and cut into 1 inch pieces
- 2tablespoonscornstarch
- 1tablespoondry sherry
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 3/4cupchicken stock
- 2tablespoonsvegetable oil
- 3slicesgingerroot, thin, minced
- 1garlic clove, minced
- 1/2lbmushrooms, cleaned, stems removed, and sliced
- 3tablespoonssoy sauce
- 3teaspoonsdark sesame oil
- 1cupsnow peas, halved
- 1smallred bell pepper, cut in thin strips
- 4green onions, cut into 3/4 inch pieces
- 5water chestnuts, thinly sliced
- sliced almonds, sauteed in butter (optional)
DIRECTIONS
- In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch, set aside.
- In a small bowl, combine remaining 1 tablespoon corn starch, chicken broth, soy sauce and sesame oil, set aside.
- In a saute pan, saute almonds in butter, set aside.
- In a wok or large skillet heat oil over med-high heat.
- Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
- Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and papper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
- Stir soy mixture until blended then pour into wok, stirring constantly.
- Bring to a boil and boil 1 minute.
- Add almonds Serve with rice.
Posted in Recipes | No Comments »
August 3rd, 2006 by alice
Tags: Sausageapple, Slaw, Soup
INGREDIENTS
- 2tablespoonsmargarine
- 2 1/2cups finely shreddedcabbage
- 1/2cup finely shreddedcarrots
- 1/2cup finely shreddedcelery
- 1/2cup finely shreddedonions
- 1 1/4teaspoonscaraway seeds
- 5cupschicken broth(low sodium)
- 2mediumapples, chopped
- 1/4teaspoonOld Bay Seasoning
- 1/4teaspoonred peppers
- garnish withspicy brown mustard
- 1/2lbPolish sausage, sliced thin, then quartered
DIRECTIONS
- Melt margarine in a large saucepan,medium heat.
- Add cabbage, carrots,celery, onion & caraway seeds.
- Saute 10-12 minutes or until vegtables are tender.
- Stir in remaining ingredients except mustard.
- Cook 20-25 minutes or until heated through& flavors are well blended.
- Stirring occasionally.
Posted in Recipes | No Comments »
August 3rd, 2006 by alice
Tags: Chicken, Cream, Crock, Pot, Roast, Sauce, Tarragon
INGREDIENTS
- 1(3-6 lb)roasting chickens
- 2sliceslemons, about 1/2 inch thick
- 1teaspoondried tarragon or2 sprigsfresh tarragon
- 1tablespoonvegetable oil
- 2tablespoonsbrandy (optional)
- 3tablespoons finely choppedshallots
- 1teaspoonsalt
- 1/4teaspoonblack pepper
- 1/2cupdry white wine
- 1/2cupcondensed chicken broth(undiluted)
-
- chicken broth
- 1/4cup choppedfresh tarragon or2 tablespoonsdried tarragon
- 1/2cupwhipping cream
- salt and black pepper, to taste
DIRECTIONS
- Rinse chicken inside and out and pat dry.
- Place lemon slices inside cavity along with tarragon and truss chicken loosely.
- (See Tip) In a skillet, heat oil over medium high heat.
- Brown chicken on all sides, using two wooden spoons to turn the bird so you don’t puncture the skin, finishing with the breast side up.
- Turn off heat and pour brandy, if using, over chicken.
- Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
- Drain off all but 1 tablespoons.
- fat in pan.
- Over medium heat, cook shallots until soft.
- Season with salt and pepper.
- Add wine and chicken broth and bring to a boil.
- Cook until sauce is reduced by about one third, about 5 minutes.
- Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
- Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
- TO MAKE tarragon-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
- Skim off as much fat as possible.
- Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
- Stir in tarragon and cream and season to taste with salt and pepper.
- Serve in a sauce boat alongside carved chicken.
- TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
- However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
- The 150 Best Slow Cooker Recipes.
- J Finlayson.
Posted in Recipes | No Comments »
August 3rd, 2006 by alice
Tags: Buffalo, Chicken, Style, Wings
INGREDIENTS
-
Blue Cheese Dressing
- 2tablespoonsblue cheese, crumbled
- 1/2cupmayonnaise
- 1/2cupsour cream
- celery ribs
- 2 1/2lbschicken wings, wing tips cut off,trimmed and separated into 2 joints.
- 3tablespoonsbutter
- 3-5tablespoonsTabasco sauce(3 tblsps for mild; 4 tblsps for medium; and 5 tblsps for hot)
- 1tablespoonvinegar
- oil, for deep-frying
DIRECTIONS
- To make dressing: Place everything in food processor and process until smooth.
- Chill.
- For wings: Melt butter and add Tabasco, to taste, in large saucepan.
- Add vinegar and remove from heat.
- Heat oil in large frying pan.
- Deep fry wings, a few at a time, until nicely-browned and crisp, about 10-15 minutes.
- Drain on paper towels.
- Reheat sauce and add wings to saucepan.
- Toss to coat evenly and, if you like crisp wings, run them under the broiler for 3-5 minutes.
- Transfer to a platter.
- Serve with celery sticks and Blue Cheese Dressing on the side.
Posted in Recipes | No Comments »
