Annacia’s Spice Islands Hot Chocolate (Lighter) Recipe

July 21st, 2007 by alice Tags: Annacias, Chocolate, Hot, Islands, Lighter, Spice

Melt chocolate in 1 cup of skim milk, over low heat, stirring constantly.
Whisk in the nonfat powdered dry milk breaking up any bumps. (Not required but it gives the milk a little more body.).
Gradually add remaining milk, and the spices.
Cook over medium heat, stirring constantly, until completely heated. Add in the extracts and Splenda.
Serve topped with Cool Whip Free and sprinkled with additional nutmeg.

My Mom’s Beef Stew Recipe

July 21st, 2007 by alice Tags: Beef, Moms, Stew

My Mom's Beef Stew Recipe

3tablespoonsolive oil
1 1/2lbsstewing beef
1/2cupflour(to dust beef with,you probably won’t use all of it but what ever is extra just falls off (and flour)
6cupswater
2 (14 ounce)canstomato soup
1onion, diced
3stalkscelery, diced
3carrots, sliced diagonally
3potatoes, cubed
2tablespoonsworcestershire sauce or1/4 cupdry red wine
1bay leaf
1/4teaspoonground pepper

Coat stewing beef in flour, I use a colander so that the excess easily goes through.
Heat a large pot, add oil and then beef and onion.
Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
Simmer for approximately 2hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
Stir occasionally through the cooking process so that it does not stick.
* this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
* dumpling are a perfect companion to this recipe.

July 21st, 2007 by alice Tags: Chicken, Cream, Egg, Mushroom, Noodles, Over

Cook the noodles in salted water according to package directions.
While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
Add the chicken, spreading it out in an even layer, and season with salt and pepper.
Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
Cook until tender, stirring occasionally.
Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
Transfer chicken and the liquid to the skillet with the mushrooms.
Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

July 21st, 2007 by alice Tags: Caramel, Icing

Mix first 4 ingredients in medium sauce pan, bring to boil cook stirring for 2 minutes.
Remove from heat, stir in marshmallows.
Beat in powdered sugar and vanilla.