February 2nd, 2008 by alice
Tags: Penne, Stilton, Zest
INGREDIENTS
- 8ouncesStilton cheese, crumbled
- 1cupcooked chicken breasts, diced
- 1tablespoonbutter
- 1/4cupheavy cream
- 1/2cupmilk
- 1dashliquid smoke
- salt
- white pepper
- 1orange, zest of
- 1lbpasta
DIRECTIONS
- Melt the butter in a large saucepan over low heat.
- Add the stilton, cream, milk, chicken, and a couple pinches of orange zest (a little goes a long way).
- Stir continuously until smooth and velvety in consistency. Add dash of liquid smoke.
- Meanwhile cook pasta until al dente and drain.
- Toss sauce with hot pasta and season to taste.
Posted in Recipes | No Comments »
February 2nd, 2008 by alice
Tags: Deviled, Eggs, Savory
INGREDIENTS
- 1dozeneggs, hard-boiled and shelled
- 1/4cupmayonnaise
- 1/2teaspoondry mustard
- 1/2teaspoonpaprika
- 1/2teaspooncelery salt
- pepper, to taste
- 1-2dashworcestershire sauce
DIRECTIONS
- Cut eggs lengthwise and put yolks in a food processor.
- Add Mayo, Dry Mustard, Paprika, Celery Salt, Pepper and Worcestershire Sauce to food processor and process until mixture is nice and creamy, adjusting the Mayonnaise as necessary and scraping down the sides of the food processor a couple of times to make sure everything is uniformly mixed.
- Place mixture from food processor in a resealable bag, snip off small piece of bag corner, and pipe into egg white sections.
- Garnish eggs as desired - capers, green and/or black olives, pimento, herbs, paprika.
Posted in Recipes | No Comments »
February 2nd, 2008 by alice
Tags: Chicken, Smothered
INGREDIENTS
- 4boneless skinless chicken breasts
- 1/3cupolive oil
- 4tablespoonsminced garlic cloves
- 1mediumonion(diced)
- 1sweet red pepper(diced)
- 1yellow sweet pepper(diced)
- 1green sweet pepper(diced)
- 2 (12 ounce)canssliced mushrooms
DIRECTIONS
- Pour olive oil in a large skillet, then add minced garlic and chicken breasts, cook over medium heat until chicken is almost cooked throughly.
- Now you will add all your peppers and onions; cook until chicken is done.
- Add mushrooms, cover with lid turn down heat and let simmer for about 10 minutes.
- Serve over a bed of rice (optional).
Posted in Recipes | No Comments »
February 2nd, 2008 by alice
Tags: Crock, Horseradish, Pork, Pot, Roastpricot
INGREDIENTS
- 1(3-4 lb)pork roast
- 1 (12 ounce)jarapricot preserves
- 1 (12 ounce)jarhorseradish sauce
- 1mediumonion, sliced
DIRECTIONS
- Place onion slices in the bottom of a crock pot.
- Brown pork roast in a skillet on all sides.
- Place roast on onion slices.
- In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
- Cook on low for 8-10 hours.
Posted in Recipes | No Comments »
February 2nd, 2008 by alice
Tags: Butter, Peanut, Truffles
INGREDIENTS
- 1cupwhipping cream
- 1lbsweet baking chocolate, very finely chopped(see note)
- 2ouncessweet baking chocolate, very finely chopped
- 6tablespoonsnatural-style peanut butter(do not use hydrogenated)
- 3/4cup roastedsalted peanuts
- 4ouncesbittersweet chocolate, in block form
- Dutch-processed cocoa powder
DIRECTIONS
- Place cream in wide, 2-quart saucepan over medium heat until it just comes to a simmer.
- Remove from heat and immediately sprinkle milk chocolate into cream.
- Cover and let sit 5 minutes; the heat should melt the chocolate.
- Stir very gently until smooth.
- Stir in peanut butter until well blended.
- Pour mixture into shallow bowl and cool to room temperature.
- Cover with plastic wrap and allow to sit, preferable overnight, until firm enough to roll.(Or refrigerate until firm, about 4 hours).
- Chop peanuts finely.
- Grate bittersweet chocolate on largest holes of box grater.
- Toss peanuts and chocolate together in medium, bowl.
- Coat your hands with cocoa powder and roll ganache into 3/4 to 1 inch balls.
- Toss truffles in chocolate-peanut coating (you may have to press the coating onto the truffles).
- Place in fluted paper cups, if desired, and serve at room temperature.
- NOTE: Chocolate is called milk couverture chocolate or use confectionary coating.
Posted in Recipes | No Comments »
