May 1st, 2008 by alice
Tags: , Salad
INGREDIENTS
-
Caramelized Almonds
- 2teaspoonsbutter
- 1/3cupslivered almonds
- 2tablespoonsbrown sugar
-
Salad
- 2headsbutter lettuce, washed and torn into bite-sized pieces
- 1/2smallred onion, thinly sliced
- 4ouncesblue cheese, crumbled
- 2 (11 ounce)cansmandarin oranges, drained
- champagne dressing
DIRECTIONS
- To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
- Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
- Sprinkle the almonds over the salad and serve immediately.
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May 1st, 2008 by alice
Tags: , , Lady, Potatoes
INGREDIENTS
- 2largepotatoes, peeled and sliced(if in a hurry ,use can potaoes and slice)
- 2tablespoonsoil
- salt
- pepper
- 4ouncesdiced green chilies
DIRECTIONS
- Fry potatoes in oil till done; add salt and pepper.
- Add chilies; steam about 5 minutes.
- Pig out!
- Sometimes I eat as is—sometimes I put in buttered bread and eat.I’m lonely.
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May 1st, 2008 by alice
Tags: Grits, Mexican
INGREDIENTS
- 1/4cupgrits
- 1cupwater
- 1 (4 ounce)candiced green chilies
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1tablespoonoleo
DIRECTIONS
- Mix grits water salt, pepper, oleo, and chilies.
- Cook in microwave about 3 minutes or till done.
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May 1st, 2008 by alice
Tags: , , , Chili, Easy, Green, Simple
INGREDIENTS
- 2cupscooked beef(diced or shredded)
- 1 (10 ounce)canbeef gravy
- 1 (8 ounce)candiced green chilies
- 1dozenflour tortillas
DIRECTIONS
- Mix beef, chilies, and gravy; heat over low.
- Put about 3 tablespoons mix in warm tortilla.Enjoy!
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May 1st, 2008 by alice
Tags: Chicken, Chinese, Salad
INGREDIENTS
- 4boneless skinless chicken breast halves(about 1 1/2 lbs. total)
- 3tablespoonssoy sauce
-
DRESSING
- 1cupmayonnaise
- 1tablespoonsugar
- 3tablespoonsrice wine vinegar
- 2tablespoonssesame oil
- 2tablespoonssoy sauce
- 1pinchcayenne pepper
- 3garlic cloves, chopped
- 1inch piecefresh ginger, about 1 inch long, peeled and minced
- 1bunchfresh cilantro leaves, leaves only(about 1 cup)
-
Caramelized Almonds
- 2teaspoonsbutter
- 1/3cupslivered almonds
- 2tablespoonsbrown sugar
-
SALAD
- 1headiceberg lettuce, chopped
- 3mediumcarrots, peeled and grated
- 1 1/2cupscrisp chow mein noodles
- 1/3cup toastedslivered almonds(or use 1/3 cup carmelized almonds from recipe above)
- 1tablespoonsesame seeds, toasted
DIRECTIONS
- To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
- To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
- Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.
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