July 25th, 2008 by alice
Tags: Rice, Soup, Tomato
INGREDIENTS
- 1tablespoonextra virgin olive oil
- 2mediumonions, chopped
- 2garlic cloves, minced
- 568mltomato juice
- 1 (30 ounce)candiced tomatoes
- 1teaspoondried oregano
- 1teaspoonsalt
- 1teaspoonfresh ground pepper(to taste)
- 1cuprice
- 1bunchfresh basil(to taste)
DIRECTIONS
- Heat oil in large soup pot.
- Add onions and sauté a few minutes.
- Add garlic and sauté one minute (until fragrant).
- Add tomato juice, diced tomatoes, herbs, salt and pepper.
- Bring to a simmer.
- Add rice.
- When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
- Serve with salted tops soda crackers.
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July 25th, 2008 by alice
Tags: Cabbage, Chinese, Salad
INGREDIENTS
- 2chicken breast halves
- 1head choppedlettuce
- 1head choppedcabbage
- 1/4cupbrown sugar
- 1/4cupsoy sauce
- 2 (3 ounce)packageschicken-flavored ramen noodles, smashed and broken up finely
-
Dressing(use flavoring from both packets noodles)
- 2/3cupoil
- 1/3cupwater
- 4tablespoonsred wine vinegar
- 4tablespoonssugar
DIRECTIONS
- Cube and cook chicken in brown sugar and soy sauce.
- Bring to boil. Set aside.
- Mix lettuce, cabbage, chicken, noodles and dressing.
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July 25th, 2008 by alice
Tags: Chicken, Rice
INGREDIENTS
- 1/4lb meltedbutter
- 3cupshot water
- 3chicken bouillon cubes
- 1cupuncooked rice
DIRECTIONS
- Combine ingredients in a 13×9 baking dish.
- Bake at 350 for 45 minutes.
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July 25th, 2008 by alice
Tags: Chicken, Crispy
INGREDIENTS
- 1 1/2cupscrisp rice cereal, coursely crushed(Rice Krispies)
- 2tablespoonsflour
- 1/2teaspoonsalt
- 1/4teaspoondried thyme
- 1/4teaspoonpoultry seasoning
- 1/4cupbutteror margarine, melted
- 4boneless skinless chicken breast halves(about 1 lb.)
DIRECTIONS
- In a shallow bowl, combine cereal, flour and seasonings.
- Place butter in another bowl.
- Dip chicken in butter, then into cereal mixture.
- Place in a greased 11 x 7 x 2 baking pan.
- Drizzle with remaining butter.
- Bake, uncovered, at 400 for 20 to 25 minutes or until juices run clear.
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July 25th, 2008 by alice
Tags: Pork, Sauce, Tarragon, Tenderloin
INGREDIENTS
- 1 1/4lbspork tenderloins
- 1/4teaspoonsalt
- 1/4teaspoonfresh ground pepper
- 1tablespoondijon-style mustard
- 1tablespoonbutteror margarine
- 1/2teaspoondried tarragon leaves
- 1/3cupcanned beef broth, undiluted
- 1/2cupwhipping cream
- salt and pepper
DIRECTIONS
- Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
- Place meat on sheet of waxed paper.Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly.Brush with mustard.
- Heat butter in heavy skillet or frying pan.Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
- Remove meat onto heated platter.Keep warm.
- Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan.Boil 2 minute.
- Add cream. Boil, whisking, until reduced and thickened.
- Taste and add more salt and pepper, if desired.
- Pour sauce over cooked meat on platter.Serve immediately.
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