November 15th, 2006 by alice
Tags: Defrost, Yougot
INGREDIENTS
- 6 frozenboneless skinless chicken breast halves
- 2 (10 3/4 ounce)canscream of chicken soup
- 1 (4 ounce)cansliced mushrooms or1/2 cup slicedfresh mushrooms
- 3/4teaspoonsalt
- 1/4teaspoonpepper
- rice
DIRECTIONS
- Place frozen chicken in slow cooker.
- Mix together soup, mushrooms, salt and pepper.
- Pour over chicken.
- Cover.
- Cook on Low 10-12 hours.
- Serve over cooked rice.
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November 15th, 2006 by alice
Tags: Chicken, Nuts, Pine, Rouladesiago
INGREDIENTS
- 1wholeboneless skinless chicken breast
- 1/2cup gratedasiago cheese
- 2tablespoons mincedonions
- salt
- pepper
- 1slicewhite bread(day old)
- 1/4cuppine nuts
- 1/2teaspoondried thyme
- 1dashsalt
- 1dashpepper
- 2tablespoonsolive oil
DIRECTIONS
- Preheat the oven to 375 degrees F.
- Place the chicken breast between plastic wrap and pound out to 1/4-inch thickness.
- Remove top layer of plastic and spread onions and cheese on chicken, leaving about 1 inch bare towards the wider end of the breast.
- Season with salt and pepper.
- Beginning at the skinnier end of the breast, start rolling it up tightly, and wrap the roulade in plastic and refrigerate until firm.
- Place the bread, pine nuts, thyme, salt, and pepper in a food processor and process until the it is an evenly formed into a powder.
- Unwrap the chicken and place it at the top edge of the plastic wrap.
- Spread the crumb mixture evenly on the plastic wrap, and roll the chicken across it until it is covered well.
- Place a toothpick through the chicken if it does not want to hold closed very well; or tie with kitchen twine.
- Heat the oil in an oven-safe skillet and brown roulade, seam side down first, turning gently to brown other sides.
- With seam side down, finish cooking the roulade in the skillet in the oven at 375F for 10 minutes.
- Turn the roulade over, and cook in the oven for 10 minutes more, or until firm.
- Remove toothpicks or twine, if used.
- Place the roulade on a cutting board, and with a sharp knife, cut it into six medallions before serving.
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November 15th, 2006 by alice
Tags: Mashed, Nicoise, Potatoes
INGREDIENTS
- 1 3/4lbsred potatoes(about 3 large)
- 4large dry-curedblack olives
- 1/4cupolive oil
- 1/4cupmilk
- 1/2teaspoonsalt
- freshly groundwhite pepper
DIRECTIONS
- Peel potatoes and cut into sixths; place in saucepan, cover with cold water and drain; refill with cold water to cover and bring to a boil; cook until tender, 15-20 minutes.
- While potatoes are cooking, pit olives, if necessary, and dice finely, about 1/16″; just before potatoes are cooked, heat milk and olive oil together.
- Drain potatoes and shake them around in the pan until they become as dry as possible; coarsely mash with a potato masher or put through a ricer; add milk mixture, salt and pepper; mash until smooth and fluffy.
- Adjust seasoning; plate or put in serving bowl and sprinkle with olives.
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November 15th, 2006 by alice
Tags: Kamut, Pancakes
INGREDIENTS
- 1cup rawkamut
- 1/2cup rawoatmeal
- 1 1/2-1 3/4cupssour milk(milk with a little lemon juice or vinegar added)
- 1egg
- 2tablespoonsoil
- 1teaspoonvanilla
- 2tablespoonshoneyor maple syrup or sucanat(are my favorites)
- 1/2-1teaspoonsalt
- 1/2teaspoonbaking soda
- 2teaspoonsbaking powder
DIRECTIONS
- In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
- Blend for 3 to 5 minutes or until very smooth.
- Get the griddle hot (or the pan if that is what you will be using).
- Just before you are ready to bake them add the baking soda, salt, and baking powder.
- Blend for a few seconds.
- Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.
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November 15th, 2006 by alice
Tags: Casserole, Green, Rice
INGREDIENTS
- 1 1/2cupsinstant rice
- 1cupboiling water
- 2/3cupmilk
- 1cancream of mushroom soup
- 1lb shreddedAmerican cheese
- 1/2cupoil
- 1 choppedonion
- 2eggs
- 1teaspoonsalt
- 1packagefrozen chopped broccoli
DIRECTIONS
- Heat the oven to 350 degrees.
- Cook and drain the broccoli.
- Mix all ingredients in a large baking dish.
- Bake for 1 hour.
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