March 26th, 2007 by alice
Tags: Braciola, Chicken, Pollo, Proscuitto
INGREDIENTS
- 4boneless skinless chicken breasts(filet and pound flat)
- 1/4lbprosciutto, sliced super thin
- 1bunchparsley, finely chopped
- 1/4cupbreadcrumbs
- 1/4cup gratedparmesan cheeseor parmigiano-reggiano cheese
- 2eggs
- 1/4cup gratedprovolone cheese
- 1bunchbasil leaves
- 1tablespoonfresh rosemary
-
sauce
- 3clovesgarlic, minced
- olive oil
- 2 (28 ounce)cansroma tomatoes, crushed
- 1tablespoonbasil
- 1teaspoonsalt
DIRECTIONS
- preheat oven 450 degrees F.
- Lay chicken on flat surface season with salt and pepper place slices of ham over breasts until all is used in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
- layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks place in foil pouches and bake 15-20 minutes in shallow pan make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes add tomatoes, basil and salt let cook for about 45 minutes at a slow boil when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.
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March 26th, 2007 by alice
Tags: Island, Pilaf, Rice
INGREDIENTS
- 2tablespoonssweetened flaked coconut
- 1tablespoonbutteror margarine
- 1/2cup choppedred onions
- 1clovegarlic, minced
- 1 1/2cupsreduced-sodium fat-free chicken broth
- 1/4cupwhite wineor water
- 1bay leaf
- 1/2teaspoonsalt
- 3/4cup uncookedrice
- 1cupfrozen peas, thawed
- 2tablespoons choppedfresh cilantro
- additional choppedred onions (optional)
- cilantro (optional)
DIRECTIONS
- In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
- In pot melt butter over medium heat.
- Add onion and garlic; cook until softened, 2-3 minutes.
- Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
- Stir in rice; return to boil.
- Reduce heat to low; cover.
- Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
- Remove from heat; stir in cilantro.
- Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.
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March 26th, 2007 by alice
Tags: Parmesan, Shrimp
INGREDIENTS
- 1 1/2lbslarge shrimp
- 1cupoil
- 1cupwhite wine
- 2clovesgarlic
- 1teaspoonparsley
- 1teaspoontarragon
- 1teaspoonoregano
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1teaspoonfresh lemon juice
- 1teaspoonWorcestershire sauce
- 1/4cupreal butter
- 1/3cupbreadcrumbs
- 8ounces cookedlinguine
- 3/4cup gratedparmesan cheese
DIRECTIONS
- place shrimp in large bowl mix oil, wine, seasonings, lemon juice, and worcestershire for marinade.
- marinate shrimp 4-6 hours (no longer than 6 hours) place shrimp in shallow baking dish in a single layer very close together dot with pats of butter sprinkle with bread crumbs bake at 475*F for 12-15 minutes sprinkle parmesan on top, return to oven until parmesan is melted serve over linguini.
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March 26th, 2007 by alice
Tags: Cheese, Mex, Rice, Tex
INGREDIENTS
- 2cupscooked rice
- 6ouncesmonterey jack pepper cheese, grated,1-1/2 cups divided
- 1 (11 ounce)cancorn mixed with chopped peppers, such as mexicorn,drained
- 1 (8 3/4 ounce)cancream-style sweet corn
- 2scallions, chopped
- 1/2teaspoonsalt
DIRECTIONS
- Preheat oven to 350 degrees.
- Coat 6-cup baking dish with cooking spray.
- Combine rice, 1 cup cheese, corn, cream-style corn, scallions and salt; transfer to baking dish.
- Bake 30 minutes.
- Sprinkle with remaining cheese.
- Bake until mixture is heated through and cheese is melted, about 10 minutes.
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March 26th, 2007 by alice
Tags: Bacon, Dressing, Hot
INGREDIENTS
- 2ouncesbacon grease
- 1/4lbred onions, finely diced
- 2cupswater
- 1/2cuphoney
- 1/2cupred wine vinegar
- 2tablespoonsDijon mustard
- 1/2tablespooncornstarch
DIRECTIONS
- saute onion in bacon grease until they start to blacken and carmelize in mixing bowl place the water, honey, and vinegar whisk together well.
- add cornstarch and whisk again add mustard to the onions in the pan and stir with rubber spatula add the bowl ingredients to the pan with the onions and mustard.
- continue mixing ans stirring while increasing the heat enough to bring to a boil remove from heat and use or store in refridgerator until ready to use to reheat use a double boiler.
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