September 4th, 2006 by alice
Tags: Buttery, Chicken, Garlic, Juans
INGREDIENTS
- 4largeboneless skinless chicken breasts
- 1/2cupbutter
- 2tablespoons mincedgarlic(more or less depending on taste)
- garlic powder
- lemon pepper
- cajun seasoning
DIRECTIONS
- Preheat oven to 300 degrees.
- Mix garlic with butter.
- Place breasts in 9X13 pan and smooth butter mixture all over breasts.
- Sprinkle heavily with with seasonings.
- Bake uncovered for 60 minutes, basting with butter occasionally.
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September 4th, 2006 by alice
Tags: Best, Pesto, Red, Sauce
INGREDIENTS
- 1/2cupsun-dried tomatoes, drained and chopped
- 3cupsfresh basil leaves(loosely packed)
- 3-4clovesfresh garlic
- 1/2cup fresh gratedparmesan cheeseor romano cheese
- 1/2cuppine nutsor walnuts
- 1/2cupolive oil
- 1/2teaspoonsalt
- black pepper
DIRECTIONS
- In a food processor or blender, blend the tomatoes, basil and garlic.
- Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
- Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
- Store in the fridge, or separate evenly in icecube containers and freeze.
- Use in pasta dishes.
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September 4th, 2006 by alice
Tags: Raspberry, Trifle
INGREDIENTS
- 16ouncespoundcake, cut into 18 slices or2 packagesladyfingers(I have used angel cake or even yellow cake that I have made)
- 2 (3 1/2 ounce)packagesvanilla flavor instant pudding and pie filling mix
- 1jarraspberry jam
- 1 1/2pintsfresh raspberries
- whipped cream
- fresh raspberries
DIRECTIONS
- Arrange one third of sliced cake in the bottom of a trifle dish.
- Prepare pudding according to package directions.
- Place one third more cake pieces around inside of bowl using half of pudding to hold them in place.
- Gently stir together jam and raspberries; spoon half over pudding.
- Cover with remaining cake pieces.
- Layer remaining pudding and raspberry mixture.
- Chill.
- Garnish with whipped cream and fresh raspberries.
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September 4th, 2006 by alice
Tags: Minestrone, Venison
INGREDIENTS
- 1onion, diced
- 3tablespoonsgarlic, minced
- 1tablespoonbutter
- 2cupsvenison, diced
- 1/2cupcarrots, diced
- 1/2cupcelery, diced
- 1cupcabbage, chopped
- 1 (28 ounce)cantomatoes seasoned with basil garlic & oregano
- 2 1/2cupswater
- 3beef bouillon cubes
- 1cupfrozen corn
- 1teaspoondried Italian seasoning
- 1 (16 ounce)cankidney beans
- 1teaspoonMrs. Dash seasoning mix
- 1cupelbow macaroni(uncooked)
- parmesan cheese (optional)
DIRECTIONS
- Melt butter in large pot over medium high heat.
- Saute onions and garlic til just tender.
- Add vension and saute til cooked through.
- Add the rest of the ingredients except for the uncooked pasta.
- Cover, reduce heat and simmer for 15-20 minutes.
- Add pasta.
- Simmer for additional 10-15 minutes until pasta is done.
- Serve topped with Parmesan cheese!
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September 4th, 2006 by alice
Tags: Breasts, Chicken, Supreme
INGREDIENTS
- 1 1/2cupssour cream
- 1/4cuplemon juice
- 1/2teaspoonWorcestershire sauce
- 1/2teaspooncelery seeds
- 1/2teaspoonsweet paprika
- 1clovegarlic, minced
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 8boneless skinless chicken breast halves
- 2cupsfine dry breadcrumbs
DIRECTIONS
- In a large bowl, combine first eight ingredients.
- Place chicken in mixture and turn to coat.
- Cover and marinate overnight in the refrigerator.
- Remove chicken from marinade; coat each piece with crumbs.
- Arrange on a shallow baking pan.
- Bake, uncovered, at 350F for 45 minutes or until juices run clear.
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