August 14th, 2006 by alice
Tags: Cheese, Cream, Cupcakes, Frosting, Gingerbread, Pumpkin
INGREDIENTS
- 1box preparedgingerbread mix, prepared to packaged directions
- 1egg(for mix)
- 1 (8 ounce)packagecream cheese
- 1/2cupcanned pumpkin puree
- 1/4teaspoon gratednutmeg
- 1orange, zest of (optional)
- 1/2teaspoonvanilla extract
- 3 1/2cupsconfectioners’ sugar
- shavedcrystallized ginger, for garnish (optional)
DIRECTIONS
- Preheat Oven 375 degrees F.
- Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
- Bake for 20 minutes.
- Batter will make 8 to 10 muffins depending on size of tin used.
- Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
- Beat in sugar until frosting is fluffy.
- Frost Cupcakes and garnish as you please.
Posted in Recipes | No Comments »
August 14th, 2006 by alice
Tags: Cajun, Chow, Mein, Turkey
INGREDIENTS
- 2tablespoonsolive oil
- 1/2cup choppedcelery
- 1/2cup choppedgreen peppers
- 1clovegarlic, minced
- 1smallonion, chopped fine
- 1lbground turkey
- 1 (16 ounce)candiced tomatoes
- salt and pepper
- 1cup uncookedrice
- 1cupwater
DIRECTIONS
- Saute celery, green pepper, garlic and onion in olive oil.
- Add ground turkey and brown.
- Stir in tomatoes, rice, seasonings and water.
- Bring to a boil, reduce heat, cover and simmer about 20 minutes or until rice is cooked.
Posted in Recipes | No Comments »
August 14th, 2006 by alice
Tags: Chicken, Creabasil, Fried, Medallions, Pan, Parmesan, Sauce
INGREDIENTS
- 1lbchickens, cut into 2 inch pieces
- 3/8cupbutter
- 1 1/2cupsflour
- 2eggs
- 8ouncesangel hair pasta, cooked
- 2cupscreamor half-and-half
- 1-2tablespoondried basil, use double if using fresh
- 1/3cupparmesan cheese, freshly grated is best
DIRECTIONS
- Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
- After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
- Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
- Then flip to cook the other side.
- After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
- Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
- Cook until slightly thickened.
- In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
- Grate approximately 1/3 cup of parmesan cheese over the dish.
- Serve hot.
Posted in Recipes | No Comments »
August 14th, 2006 by alice
Tags: Cabbage, Microwave, Soup
INGREDIENTS
- 4cupsgreen cabbage, chopped or shredded finely
- 3tablespoonsunsalted butteror margarine
- 2onions, chopped(I use Vidalia sweet onions)
- 1bunchscallions, chopped(green & white parts, reserving some of the green for garnish)
- 1teaspoonsalt
- 1/2teaspoonblack pepper
- 1/2teaspoongranulated sugar
- 2 (16 ounce)canschicken brothor vegetable broth
- 1cupskim milk, warmed
- 1cup shreddedcarrots(approx 2 carrots)
DIRECTIONS
- You will need a deep, heavy microwave safe cooking dish- such as a round Corningware casserole (no lid).
- Put butter in casserole and heat for 40 seconds on HIGH heat (or until melted).
- Add cabbage, onions, scallions, salt, pepper, and sugar.
- Cook on HIGH 4-6 minutes.
- Add the broth and cook on HIGH another 15 minutes.
- Add the warm milk (I remove the soup from the microwave and heat up the milk for 1 minute or so in a glass measure).
- Stir in the carrots and return to the microwave to heat on HIGH 3-4 minutes.
- Test for seasonings- add more salt, pepper, or sugar if needed to suit your tastes.
- You may need to adjust cooking times for your microwave- if cabbage is not tender enough yet, keep microwaving in 3-4 minute intervals on HIGH,stirring, until veggies are cooked to your liking.
Posted in Recipes | No Comments »
August 14th, 2006 by alice
Tags: Creachicken, Linguine, Pesto
INGREDIENTS
- 1lblinguine, cooked to package directions
- 1/2cup choppedonions
- 2cloves mincedgarlic
- olive oil
- 4boneless skinless chicken breasts, cut into strips
- garlic powder
- black pepper
- 1/2cuppesto sauce
- 3cupshalf-and-half(or heavy cream)
- 3/4cup gratedparmesan cheese
DIRECTIONS
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
Posted in Recipes | No Comments »
