March 17th, 2008 by alice
Tags: Cheese, Chicken, Cream, Pasta, Sauce, Sour, Western, Zwt3
INGREDIENTS
- 3boneless skinless chicken breasts
- 1/4cupwhite wine
- 1dashwhite pepper
- 1/2lbbacon, cut into bits
- 1/2lbmushrooms, thinly sliced
- 4teaspoons mincedgarlic
- 1tablespoonbutter
- 1lbfettuccine pasta
-
Sauce
- 1cupsour cream(I used lite)
- 1/2cupbutter, melted
- 3/4cup gratedmonterey jack cheese
- 1/2cupwhite wine
- 1/2cup gratedparmesan cheese
- 1/4cup gratedmozzarella cheese
- choppedparsley
DIRECTIONS
- Poach the chicken in white wine, uncovered, seasoned with a dash of white pepper, about 10 minutes.Cut into small pieces and set aside.
- Fry bacon bits till crisp. Remove from skillet and drain on a peper towel.Set aside.
- Over medium heat saute the mushrooms and garlic in butter for about 5 minutes.
- Combine chicken, bacon and mushroom garlic mixture and keep warm.
- Prepare and drain fettucine, tossing with a light coating of olive oil if desired.
- Sauce:.
- Combine all sauce ingredients except parsley in a saucepan.Over low heat, mix till cheese is melted and sauce becomes smooth.
- Pour the sauce over the noodles and mix together well.
- Top with chicken, bacon and mushroom mixture.
- Garnish with chopped parsley.
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March 17th, 2008 by alice
Tags: Burrito, Filling
INGREDIENTS
- 2lbsground beefor ground turkey, cooked or cooked chicken, cut up and shredded
- 1white onion, chopped or4-6 green onions, chopped
- 3garlic cloves, minced
- 5tablespoonstaco seasoning, Using recipe # 166030
- 6ounceswateror beer or3/4 cupbroth
- 14ouncesstewed tomatoes, home canned or1 pinttomatoes, home canned
- 1/4cupfresh cilantro stems, minced
- 1teaspoonsugar (optional)
DIRECTIONS
- Saute onion in a large skillet adding garlic and cilantro during the last minute or two.
- Add meat and seasonings and stir well. Allow to saute for a minute or two, letting the meat absorb some of the flavors.
- When it seems that it is really dry and the mixture is starting to stick add the tomatoes and liquid and scrape all the browned bits from the bottom. TONS of flavor there. Add sugar if using. ( The sugar makes the tomatoes taste more like home grown and home canned or even organic).
- Reduce heat to simmer and cook for 20 minutes or so. When you are ready to use the mixture return heat to high and cook off almost all the liquid so that your filling is not runny or wet.
- Use to fill tortillas or in a casserole.
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March 17th, 2008 by alice
Tags: Baked, Mini, Potatoppetizers, Stuffed
INGREDIENTS
- 15smallred potatoes(washed and leave unpeeled)
- 1/4cupolive oil(or use vegetable or Canola oil)
- 1/2teaspoongarlic powder(or to taste)
- 1/2teaspoonseasoning saltor whitesalt(or to taste)
- 2cupssour cream
- 1smallgreen onion, finely chopped
- 3-4slicesbacon(cooked and finely crumbled)
- black pepper
- finely choppedgreen onions(to garnish)
DIRECTIONS
- Set oven to 400 degress.
- In a bowl mix together the oil with salt and garlic powder.
- Slice the potatoes in half then coat all sides with the oil mixture.
- Place on a greased baking sheet cut-side down.
- Bake for about 25 minutes or until just tender; cool completely.
- In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
- Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
- Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
- Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
- Serve immediately or chill until needed.
- Delicious!
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March 17th, 2008 by alice
Tags: Granola, Syd
INGREDIENTS
- 5cupsrolled oats
- 1cupbran flakes
- 1 1/2cupssesame seeds, unhulled
- 1 1/2cupswheat germ
- 1cupsoya flour
- 1/2cupdark brown sugar
- 1cupdry milk, non-instant
- 1/2cupshredded coconut
- 1cupraw cashew nuts
- 1cupslivered almonds, blanched
- 1cupsunflower seeds
- 1cupvegetable oil
- 1cuphoney
- 1 1/2teaspoonsvanilla extract
- 2cupsdark raisins
DIRECTIONS
- Preheat oven to 250 degrees F.
- In a large bowl, mix together the first 11 ingredients [the dry ones].
- In a small bowl, mix the oil, honey & vanilla, & add to the dry mix, folding it in with a wooden spoon.
- Spread this mixture onto the bottom of a large roasting pan, & bake it, stirring occasionally, for 1 1/4 hours, or until light brown.
- Cool the baked granola, stirring it several times, & when cooled, add the raisins.
- Place in tight, glass containers.
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March 17th, 2008 by alice
Tags: Muffins, Pumpkin, Spice
INGREDIENTS
- 3cupspumpkin puree, canned
- 4eggs
- 1cupsour creamor plain yogurt
- 1cupbrown sugar, packed, I used light
- 1/2cupsugar
- 1/2lbunsalted butter, melted
- 4 1/2cupsflour, all-purpose
- 2tablespoonsbaking powder
- 1teaspoonbaking soda
- 1teaspoonsalt
- 3tablespoonsground cinnamon
- 3tablespoonsground ginger
- 1dashground cloves
- 1dashwhite pepper
- 1 1/2cupsgolden raisins
DIRECTIONS
- Heat the oven to 350°F
- Grease and flour a muffin pan (or use muffin papers, preferably foil). Set aside.
- In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper.
- Slowly add the dry ingredients to the pumpkin mixture, stirring until just mixed. Gently fold in the raisins.
- Scoop about 1/2 cup batter into each muffin tin so that the curve of the batter is even with the rim of the cup.
- Bake the muffins in the middle of the oven 30-35 minutes. Muffins should be firm to the touch and a toothpick inserted in center should come out clean.
- Remove the muffins once pan has cooled.
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