April 5th, 2008 by alice
Tags: Chicken, Hand, Legs, Mouth
INGREDIENTS
-
marinade
- 1cupplain yogurt
- 1teaspoongarlic, minced
- 1teaspoonDijon mustard
- 1/2lemon, juice of
-
chicken
- 8skinless chicken legs
-
coating
- 2cupscornflake crumbs
- 1/4cupplain breadcrumbs
- 1tablespoonfresh parsley, chopped
- 1/2teaspoonkosher salt
- 1/4teaspoonwhite pepper
DIRECTIONS
- Blend all the marinade ingredients and marinate the chicken for 2 hours to overnight.More is better.
- Preheat oven to 375 degrees F.
- Combine the crust ingredients in a shallow bowl.
- Roll the chicken in the mixture and shake off excess crumbs.
- Place on a cookie sheet, lightly sprayed with cooking oil and bake for 50-60 minutes until crunchy on the outside and cooked through on the inside (juices run clear and not pink).
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April 5th, 2008 by alice
Tags: Cheese, Fares, Market, Soup, The
INGREDIENTS
- 1/2cup shreddedcarrots
- 1/2cup finely choppedonions
- 1/4cup finely choppedcelery
- 3tablespoonsbutter
- 1/4cupflour
- 1cupchicken broth
- 1/4teaspoonsalt
- 2cupsmilk
- 3/4cup shreddedcheddar cheese
- 3/4cupVelveeta cheese, cubed
- 1cupbeer
DIRECTIONS
- In covered saucepan, saute carrot, onion and celery in butter, over low heat, stirring occasionally, till tender.
- Add flour, broth, and salt.
- Mix well.
- Increase heat to medium.
- Stir in milk, mix well.
- Stir in beer (you may use non-alcoholic beer–works just as well).
- Stirring constantly, cook till cheese melts and soup is heated through.
- DO NOT BOIL!
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April 5th, 2008 by alice
Tags: Chicken, East, West
INGREDIENTS
- 5lbschicken parts
- 1/4cuprum
- 1/2cupworcestershire sauce
- 1/4cupsoy sauce
- 3scallions, chopped
- 3garlic cloves, minced
- 2tablespoonsoil
- 2tablespoonsbrown sugar
- 1cupwater, hot
- 1cupmushrooms, diced
- salt
- pepper
- cornstarch, for thickening
DIRECTIONS
- Generously sprinkle the chicken with salt and pepper to taste.Mix the first 5 ingredient after the chicken and marinate the chicken in them in the refrigerator, covered for at least 1 1/2 hours.
- Remove the chicken, reserving marinade. Brown the chicken lightly in the oil and add the brown sugar and hot water and simmer briefly.
- Transfer to a roasting pan, sprinkle with salt and pepper and add marinade and bake uncovered at 350 degrees F. for 1 to 1 1/2 hours.Add the mushrooms the last 15 minutes of cooking.
- Drain off juice and thinken it on stove top with a paste of some cornstarch and cold water.Serve with rice.
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April 5th, 2008 by alice
Tags: Fosters, Mom, Soup, Tomato
INGREDIENTS
- 1mediumonion, chopped
- 3slicesbacon
- 1teaspoonsalt
- 1tablespoonsugar
- 4cupstomato juice
- choppedgreen onions
DIRECTIONS
- In a skillet with a heavy bottom, cook bacon till crisp.
- Crumble, place on a paper towel to be used for garnish.
- In bacon drippings, saute onion.
- Add salt, sugar, and tomato juice (may substitute 2 Cups tomato sauce, 1 1/4 Cups water).
- Cook till heated through.
- Ladle into bowls.
- Garnish with a dollop of sour cream in the middle, surrounded by crumbled bacon and chopped green onion.
- Pretty and good!
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April 5th, 2008 by alice
Tags: Blackberry, Bruschetta
INGREDIENTS
- 1loafFrench bread, thinly sliced into rounds(baguette style)
-
Topping
- 2tablespoonsgranulated sugar
- 8ouncesreduced-fat cream cheese, at room temperature(Neufchatel)
- 2teaspoonsalmond extract
- 1/4cuppowdered sugar, plus extra for dusting
- 2cupsfresh blackberries or1 (10ounce)bagfrozen blackberries
- 24mint leaves, for garnish (optional)
- 1/3cupsliced almonds, for garnish (optional)
- nonstick cooking sprayor meltedbutter, to brush tops of bread
DIRECTIONS
- (If you are using frozen berries, thaw and drain well according to package directions.).
- Slice your baguette into about 24thin rounds, about 1/2″ thick (you might have extra bread left over).
- Preheat oven to 350 F and have ready a large baking sheet, ungreased.
- Lightly spray the tops of each bread round with some nonstick spray or brush with a small amount of melted butter.
- Sprinkle with granulated sugar evenly.
- Bake 8-10 minutes, or until lightly toasted.
- Meanwhile, beat cream cheese with almond extrac and powdered sugar using a mixer on low speed.
- Spread some cream cheese mixture on top of each bread round, then top with 3-4 berries, sprinkle with some nuts (if using) and garnish with a mint leaf.
- Using a sifter, dust some powdered sugar over all and serve.
- If making ahead: you can make the cream cheese spread in advance and just wait to toast and top the bruschetta until right before you plan to serve them.
- Also, if your berries are very very tart, you may need to add an extra sprinkling of granulated sugar to the berries, only be aware that this will cause the berries to weep a bit, so only do if necessary and eat right away.
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