August 7th, 2006 by alice
Tags: Biscuit, Coconut, Cream, Ice, Macaroon, Tortoni
INGREDIENTS
- 1cupsugar
- 1/2cupwater
- 6egg yolks
- 2cupswhipping cream
- 2teaspoonsvanilla
- 1cup finely crushedmacaroons
- 2/3cup powderedmacaroons
DIRECTIONS
- Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
- Beat egg yolks well; add syrup slowly, beating eggs during addition.
- Cook for 5 min.
- in double boiler.
- Remove from heat and beat well.
- Add the 1 c.
- macaroons and cool.
- Whip the cream and fold into cooled egg mixture.
- Fold in vanilla.
- Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
- Freeze overnight.
- Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
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August 7th, 2006 by alice
Tags: Chicken, Maillet
INGREDIENTS
- 4boneless skinless chicken breasts
- 1bell pepper, chopped
- 1onion, chopped
- mincedgarlic
- 1 (8 ounce)cansliced mushrooms, drained
- 1 (14 ounce)candiced tomatoes, drained
- 1 (4 ounce)candiced green chilies
- 1 1/2cupsheavy cream
- 1cup shreddedmonterey jack cheese(or more to taste)
- salt and pepper
DIRECTIONS
- In a nonstick skillet, cook chicken breasts in a small amount of olive oil; remove from heat when done and set aside.
- In a large saucepan (I used a 3 quart saucepan), sauté onions, bell pepper, and garlic in a small amount of olive oil until fragrant.
- Add tomatoes, mushrooms, and green chilies, and sauté for a few minutes longer.
- Add heavy cream and cheese; stir frequently until cheese is melted.
- Add salt and pepper to taste.
- Heat until sauce is bubbly.
- Pour sauce over chicken in skillet; heat until sauce thickens slightly, stirring frequently.
- NOTE: I have since made this recipe without the green chilies and find that I like it better that way.
- NOTE: This recipe makes a LOT of sauce.
- If you don’t like so much sauce, cut back on the cream.
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August 7th, 2006 by alice
Tags: Chicken, Easy, Picante
INGREDIENTS
- 4boneless skinless chicken breasts
- 3/4cupsour cream
- 3/4cupsalsa
- 1cupmozzarella cheese, shredded
- pepper, to taste
- salt, to taste
DIRECTIONS
- Preheat oven to 375 degrees.
- Place thawed chicken in greased 9″ x 13″ baking dish and lightly salt/pepper, if desired.
- Bake chicken for 30 minutes and remove.
- Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken).
- Spread salsa over chicken.
- Bake another 10-15 minutes.
- After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute.
- (I found that the cheese browns nicely if you run it under the broiler for a short time.).
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August 7th, 2006 by alice
Tags: Cookies, Easy, Eggless, Moms, Pumpkin
INGREDIENTS
- 1cupbrown sugar
- 1cupwhite sugar
- 1cupshortening
- 2cupspumpkin
- 1teaspoonbaking soda
- 3 1/2cupsflour
- 1teaspoonsalt
- 3teaspoonscinnamon
- 1teaspoonbaking powder
- 2teaspoonsallspice
DIRECTIONS
- Cream together sugars, shortening, and pumpkin.
- Stir in remaining ingredients.
- Bake at 350 degrees for approx 10 minutes.
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August 7th, 2006 by alice
Tags: Broccoli, Salad
INGREDIENTS
- 2bunchesbroccoli, chopped into small pieces(I usually buy two bags of the precut broccoli florets)
- 10slicesbacon, cooked and crumbled
- 3/4-1cupraisins
- 1bunchgreen onions, chopped
- 1cupmayonnaise
- 3tablespoonsmilk
- 3tablespoonsred wine vinegar
- 1/4cupsugar
DIRECTIONS
- Prepare this salad 24 hours before you plan to serve it.
- Mix broccoli, bacon, raisins and green onions together.
- In a separate bowl, mix mayonnaise, milk, red wine vinegar and sugar together; blend until smooth.
- Pour mayonnaise mixture over broccoli mixture and stir until well combined.
- Refrigerate for 24 hours; stir mixture 5 times during the 24 hours and stir again just before serving.
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