May 3rd, 2007 by alice
Tags: Bread, Claires, Grain, Wheat
INGREDIENTS
- 10ounceswater
- 1tablespoonolive oil
- 1/2teaspoonsalt
- 1tablespoonhoney
- 1 1/2cupswhite bread flour
- 1 1/2cupswheat flour
- 1/4cupseeds(flax, sesame, sunflower, poppy)
- 3teaspoonsyeast
- 3tablespoons vitalgluten
- 1tablespoonbuttermilk baking mix
DIRECTIONS
- Combine all in order into a bread machine.
- Use rapid wheat cycle or the cycle that is close to 1hour 47 min.
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May 3rd, 2007 by alice
Tags: Eggs, Stuffed, Supreme
INGREDIENTS
- 10eggs, hard boiled and peeled
- 1/4cupmayonnaise
- 2teaspoonsmustard
- 1/4teaspoonsalt
- 1cancream of mushroom soup
- 1cupsour cream
- 1/2cup shreddedcheddar cheese
- 1/2cup slicedblack olives
- 1/2cup choppedonions
- 1/2cup choppedcelery
- 1cup slicedfresh mushrooms
- 1cupbreadcrumbs
- 2tablespoonsbutter, melted
- 1/2teaspoonpaprika
DIRECTIONS
- Cut eggs in half length wise.
- Scoop out yolk and put in a bowl.
- Mix yolk with mayo, mustard, and salt.
- Put in refrigerator.
- Saute` onion and celery until soft and add the mushrooms and cook until everything is tender.
- Then add sour cream, olives and soup.
- In a 7×11 inch baking dish pour half of the soup mixture into it and spread evenly.
- Then put the eggs, face up, on top and drizzle remaining sauce over the top.
- Sprinkle the cheese.
- Mix bread crumbs, paprika and butter together and then sprinkle that on top.
- Bake for 25-30 minutes at 350.
- Watch carefully because if over cooked the eggs will become tough.
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May 3rd, 2007 by alice
Tags: Chicken, Crepes, Mexican
INGREDIENTS
- 8flour tortillas
- 7-8chicken breasts, cooked and shredded
- 4canscream of mushroom soup
- 4cupssour cream
- 2teaspoonssalt
- 2teaspoonscumin
- 2 (4 ounce)cansgreen chilies, diced
- 1cup gratedcheddar cheese(or any you want)
- 1 1/2cupsgreen onions, sliced
- gratedcheese
- olives
- tomatoes
DIRECTIONS
- Combine all indregients except tortillas and chicken.
- Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
- Then pour the rest of sauce over filled tortillas.
- Bake for 25-30 minutes at 350, or until bubly and hot.
- Garnish with more grated cheese, olives, and tomatoes.
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May 3rd, 2007 by alice
Tags: Chicken, Holiday
INGREDIENTS
- 8boneless skinless chicken breasts
- 1/4cupbutter
- 1bagfresh spinach, cooked and well drained
- 4ouncescream cheese with herbs(I like Rondele)
- 1/2cupall-purpose flour
- 1/2teaspoonsalt
- 1/8teaspoonnutmeg
- 2eggs, beaten
- 1packageRitz crackers, crushed(sleeve)
DIRECTIONS
- Melt butter in a 9×13 inch baking dish.
- Lay 4 chicken breasts, not in the baking dish, and top with 1/4 of the spinach and 1 oz of the cheese on each breast.
- Place another chicken breast on top of each one and press down.
- Mix together the flour, salt and nutmeg and then dip the breast”sandwiches” in the mixture, then in the eggs, and then in the cracker crumbs.
- Place in the baking dish and keep each sandwich from touching.
- Bake at 500 for 15 minutes, or until completely cooked.
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May 3rd, 2007 by alice
Tags: Brazilian, Chicken, Pot, Rice, Style
INGREDIENTS
- 1lbboneless skinless chicken breasts, cut into 1 inch cubes
- 1/4cupextra virgin olive oil
- 2-3tablespoons mincedgarlic
- 1cuprice(I use basmati)
- 1/2cupgreen olives, coarsely chopped
- 1cupcilantro, coarsely chopped
- 1teaspoonorange zest
- 10tablespoonschicken stockor water
- 1cuporange juice
- 1packet goyasazon goya(the orange packet variety)
- 1 1/2teaspoonspimiento
DIRECTIONS
- season the chicken with kosher salt and fresh ground black pepper.
- heat oil in pot and brown the chicken.
- add garlic and orange zest, saute for about 30 seconds.
- add liquid and bring to boil.
- add rice, olive, and pimiento.
- return to boil.
- reduce head to medium-low, cover, and simmer until rice is cooked, about 30 minutes.
- garnish each serving with cilantro.
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