August 3rd, 2007 by alice
Tags: Broccoli, Cheese, Pastina, Soup
INGREDIENTS
- 1 1/2cupschicken broth
- 1cupwater
- 2tablespoonsItalian pastina
- 1cupbroccoli florets
- 1largeegg
- 1tablespoonparmesan cheese
DIRECTIONS
- Pour the chicken broth and water in a microwave-safe 2-quart glass measuring cup.
- Add the pastina; microwave uncovered on High for 10 Minutes.
- Stir in broccoli, microwave covered for 5 minutes.
- In a small bowl beat the egg and 1 Tablespoon cheese until blended.
- As soon as the broccoli has finished cooking, immediately pour the egg mixture in a slow steady stream into the hot soup.
- Microwave uncovered for 3 minutes, or until he soup is thickened.
- Stir vigorously to break up any clumps of egg.
- Sprinkle each serving with additional Parmesan cheese.
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August 3rd, 2007 by alice
Tags: Chicken, Fry, Stir, Thai
INGREDIENTS
- 1lbboneless skinless chicken breasts
- 4tablespoonssoy sauce
- 2garlic cloves, minced
- 1/2teaspoonsambal oelek(or other heat source of your choice)
- 1/4cupsmooth peanut butter
- 2tablespoonsvegetable oil
- 1tablespoonbrown sugar
- 1smallonion, sliced
- 1/2red bell pepper, cut into strips
- 1/2green bell pepper, cut into strips
- 1/4green cabbage, thinly sliced
- 2tablespoonspeanuts
DIRECTIONS
- Cut chicken into bite size pieces.
- Combine 3 tablespoons of the soy sauce, garlic, and sambal oelek.
- Marinate the chicken for 15 minutes in this mixture.
- Combine peanut butter, brown sugar, and remaining tablespoon soy sauce and set aside.
- Heat the oil in a wok and stir-fry the chicken until no longer pink.
- Add onion and peppers; stir-fry a few more minutes until veggies are tender but still crisp.
- Add cabbage and peanut sauce.
- Reduce heat, cover and simmer until cabbage is slightly cooked, about 2 minutes.
- Sprinkle the peanuts on top. Whether the peanuts are salted or not is up to you.
- Serve over rice.
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August 3rd, 2007 by alice
Tags: Dip, Southwestern
INGREDIENTS
- 1 1/2cupssour cream
- 1/2cupmayonnaise
- 1teaspoonground cumin
- 1/2teaspoonchili powder
- 1/4teaspoongarlic salt
- 1/4teaspoononion powder
- 1/4teaspoonpaprika
- 1cupcheddar cheese, shredded
- 4ouncesgreen chilies, chopped
DIRECTIONS
- Mix all ingredients except cheese and chilies in medium bowl.
- Stir in cheese and chilies.
- Cover and refrigerate 2-4 hours to blend flavors. Serve with tortilla chips.
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August 3rd, 2007 by alice
Tags: Butter, Dip, Fruit, Peanut
INGREDIENTS
- 2cupsmilk
- 1/2cupsour cream
- 3ouncesvanilla instant pudding mix
- 1cupcreamy peanut butter
- 1/3cupsugar
DIRECTIONS
- Combine milk, sour cream and pudding mix in medium bowl; whisk until smooth.
- Stir in peanut butter and sugar; mix until well blended.
- Serve with apple and banana slices.
- Store in refrigerator.
- If dip becomes too thick, stir in additional milk.
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August 3rd, 2007 by alice
Tags: Chicken, Cilantro, Dip, Jalapeno, Mexican, Wings
INGREDIENTS
- 2 1/2lbschicken wings(12 wings)
- 1/3cupflour
- 1/3cupcornmeal
- 1tablespooncumin
- 1 1/2teaspoonssalt
- 1 1/2teaspoonspepper
- 3/4teaspooncayenne pepper
- 2 1/2cupssour cream
- 3cupscilantro, loosely packed
- 6green onions, cut into 3 inch pieces
- 4jalapeno peppers, seeded
- 3teaspoonssalt
DIRECTIONS
- Cut chicken wings into three sections; discard wing tip section.
- In large resealable bag, combine the flour, cornmeal, cumin,1 1/2 t salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat.
- Transfer to a greased 13×9 baking dish. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear and coating is set, turning once.
- Meanwhile, in a blender or food processor, combine the sour cream, cilantro, green onions, jalapeno peppers and 3 t salt; cover and process until blended. Refrigerate until serving. Serve with wings.
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