December 28th, 2007 by alice
Tags: Cookies, Cow, Plop
INGREDIENTS
- 2cupswhite sugar
- 1/3cupunsweetened cocoa powder
- 1/2cupmilk
- 1/2cupmargarine
- 1teaspoonvanilla extract
- 1pinchsalt
- 1/2cupchunky peanut butter
- 3cupsquick-cooking oats
DIRECTIONS
- In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally.
- Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
- Drop by rounded spoonfuls onto waxed paper.
- Allow cookies to cool for at least 1 hour.
- Store in an airtight container.
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December 28th, 2007 by alice
Tags: Chicken, Kiev, Roll, Ups
INGREDIENTS
- 1tablespoondried parsley
- 1tablespoondried chives
- 1/2teaspoongarlic powder
- 6boneless chicken breasts, pounded to 1/4-inch thickness
- 1/2teaspoonmorton lite salt
- 1/2teaspoonblack pepper
- 3tablespoonsbutteror butter substitute, cut into 6 equal slices
- 1tablespoon litebreadcrumbs, seasoned with
- spicesor herbs, of your choice
- 1/8teaspoonpaprika
DIRECTIONS
- Preheat the oven to 350°F Coat a 6-cup muffin tin with non-fat cooking spray.
- In a small bowl, combine the parsley, chives, and garlic powder; set aside.
- Season both sides of each chicken breast with the Lite salt and pepper then sprinkle 1 teaspoon of the parsley mixture on one side of each breast.
- Place a slice of butter/butter substitute (ala Smart Balance) in the center of each piece of chicken and tightly roll up each breast, tucking in the sides as you roll. Place the rolls seam-side down in the muffin cups then sprinkle with the bread crumbs and paprika.
- Bake for 25 to 30 minutes, or until no pink remains in the chicken and the juices run clear. Serve immediately.
- 1 serving= 1/6th of recipe.
- LAWL count: 1P, 1Fat.
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December 28th, 2007 by alice
Tags: Garlic, Kratiem, Moo, Pepper, Pork, Prik, Thai, Tod
INGREDIENTS
- 1lbboneless pork chopsor pork loin(Sliced into 1/8-inch thick strips)
- 2tablespoonsgarlic(finely chopped)
- 1/4cupcoriander root(finely chopped)
- 1teaspoonwhite pepper
- 1/2teaspoonsalt
- cooking oil(for deep frying)
- 3-4 greenlettuce leaves(for garnish)
DIRECTIONS
- Grind the garlic and coriander root in a mortar or blender. If using blender, add just enough oil to aid in the grinding.
- Spread the garlic and coriander root mixture together with salt and ground white pepper over the pork and marinate them about 2 hours at room temperature or overnight in the refrigerator.
- In a wok, heat oil on a high heat.
- Deep-fry the pork about 5 minutes until they are cooked or become golden brown.
- Place the pork over lettuce leaves on a plate and serve with rice.
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December 28th, 2007 by alice
Tags: Ball, Cheese, Wedding
INGREDIENTS
- 16ouncescream cheese, soft
- 1/2teaspoongarlic powder, heaping
- 2teaspoonscelery salt
- 1dashAccent seasoning
- 1/2cupripe olives, drained and chopped
- 1smallred onion, chopped fine
DIRECTIONS
- Mix the above together in a mixer.
- Form into a ball.
- Roll in a mixture of nuts and parsley.
- Chill. Serve with crackers.
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December 28th, 2007 by alice
Tags: Breasts, Chicken, Fennel, Lemon
INGREDIENTS
- 1lemon
- 1 1/2lbsboneless skinless chicken breasts
- salt
- 2tablespoonsextra virgin olive oil
- 1mediumfennel bulb, sliced lengthwise and cut into strips
- 1 1/2cupsdry white wine(such as pinot grigio)
- 1cupchicken broth
- 1/8teaspooncinnamon
- 2egg yolks
DIRECTIONS
- Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
- Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
- Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
- Add chicken and let simmer for about 2 to 3 minutes.
- In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
- You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.
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