September 9th, 2007 by alice
Tags: Curry, Shrimp, Thai
INGREDIENTS
- 1-400mlcoconut milk
- 1tablespooncurry paste
- 1cupred onions, chopped
- 1cupcanned tomatoes, chopped
- 2tablespoonsfish sauce
- 1teaspoonlime rind, grated
- 1teaspoonsugar
- 500glarge shrimp(1 lb)
- 1/4cupbasil, chopped
- 2tablespoonscilantro, chopped
- 1tablespoonlime juice
- salt and pepper
DIRECTIONS
- Place coconut milk in skillet and boil for 8 - 10 minutes.
- Stir in curry paste and simmer for 2 minutes.
- Add onion and simmer for 2 minutes.
- Add tomatoes, fish sauce, lime rind and sugar.Simmer for 15 minutes.(Can be done ahead of time.).
- Stir in shrimp and poach till done, 3 - 4 minutes.
- Stir in basil, cilantro and lime juice.
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September 9th, 2007 by alice
Tags: Home, Stayt, Stew
INGREDIENTS
- 1lbstewing beef, cubed
- 1onion, chopped
- 1cupcarrots, chopped
- 2stalkscelery, chopped
- 1cuppeas
- 3potatoes, peeled and diced
- 1 (10 3/4 ounce)cantomato soup
- 3/4cupwater
- 1/4teaspoonpepper
- 1teaspoondried thyme
- 1teaspoondried rosemary
DIRECTIONS
- Combine all ingredients together in a 2 quart casserole dish.
- Cover and bake at 275 degrees for 5 hours.
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September 9th, 2007 by alice
Tags: Brandied, Breasts, Chicken, Treasure, Trove
INGREDIENTS
- 4boneless skinless chicken breasts
- 1/2cupflour
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 1/4teaspoontarragon leaves(crushed)
- 1/4cupbutter
- 1/2cupapricot brandy
- 3/4cupchicken broth
- 1/2cupsour cream
DIRECTIONS
- Preheat a lrg skillet on low-heat & melt butter in it.
- Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
- Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
- Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
- Remove the chicken from the pan & place on a warmed plate.
- Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.
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September 9th, 2007 by alice
Tags: Chicken, Vegetarian, Veronique
INGREDIENTS
- 2tablespoonsbutter
- 4tablespoonsflour
- 1 1/2cupsskim milk
- 1/2cupwhite wine
- 1/2cupvegetable stock
- 2tablespoonslemon juice
- 1 (10 ounce)bag frozenquorn pieces(use the Quorn chicken cutlets, NOT the pieces)
- 1tablespoonvegetable oil
- 1cupgreen seedless grapes, cut in half
DIRECTIONS
- In a saucepan over moderate heat, melt butter.
- Remove from burner and whisk in flour.
- Return to heat and gradually whisk in the milk. Cook, whisking constantly, until thickened.
- Add the wine, stock and lemon juice and continue cooking until a thickened sauce forms.
- Meanwhile, heat vegetable oil in a large skillet and brown fillets.
- Cover fillets with sauce mixture and simmer, covered, for 10 minutes.
- Add grapes and simmer for an additional five minutes. Serve and enjoy.
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September 9th, 2007 by alice
Tags: Chicken, Salad, Sassy
INGREDIENTS
- 1 (10 ounce)can dicedtomatoes and green chilies, drained
- 1 (12 1/2 ounce)can chunkchicken breasts
- 1/2cupmayonnaise
- 1cupcelery, thinly sliced
- 1cupgrapes, quartered
- 1/3cup toastedpecans, chopped
- 1tablespoonhoney
DIRECTIONS
- In a medium bowl, combine tomatoes, mayo and honey.
- Stir in chicken, celery, grapes and pecans.
- Cover and chill till ready to serve.
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