July 29th, 2008 by alice
Tags: Bean, Casserole, Green, Tomato
INGREDIENTS
- 1 (28 ounce)can of cuttomatoes(diced tomatoes may be substituted)
- 1 (8 ounce)cantomato sauce
- 3 (28 ounce)canscut green beans, drained
- 1largeonion, diced
- 5-7slices of thick cutbacon
- 1/4cupsugar
- 1teaspoongarlic powder
- 1/4teaspoonthyme
- 1/4tablespoonbutteror margarine
- black pepper
DIRECTIONS
- Drain water from beans and tomatoes.
- Mix all ingredients (except bacon, and butter) in a large bowl.
- place in 9 X 13 GLASS backing dish.
- Lay bacon strips on top
- place butter in center of dish
- sprinkle black pepper to lightly cover top.
- cover with aluminum foil.
- Bake for 4 hours @ 350 degrees FRemove foil last 15 mins to brown bacon.
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July 29th, 2008 by alice
Tags: Cilantro, Lemon, Pesto
INGREDIENTS
- 1/3cuppecorino romano cheese, shredded
- 2cupsfresh cilantro
- 1/3cuppine nuts
- 1/3cupextra virgin olive oil
- 1/4teaspoonblack pepper
- 1/2lemon, juice of
- salt
DIRECTIONS
- Combine ingredients in food processor.
- Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
- May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you’re ready to use.
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July 29th, 2008 by alice
Tags: Breasts, Chicken, Greek, Grilled, Wanna
INGREDIENTS
- 4-6boneless skinless chicken breast halves
- 1cupbuttermilk
- 1/2lemon, juice of
- 2tablespoonsliquid honey
- 2-4garlic cloves, minced
- 1teaspoondried oregano leaves
- 1teaspoondried basil leaves
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
DIRECTIONS
- Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
- Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
- Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
- Grill on medium setting until no longer pink.
- Note: You don’t need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
- If you like a fuller lemon flavour use the juice of a whole lemon. I’ve also left out the lemon totally when I didn’t have one, still a great taste.
- Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer — reduce marinade and cook times.
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July 29th, 2008 by alice
Tags: Creachicken, Hash
INGREDIENTS
- 2chicken breasts, cut into 1-inch pieces
- 2medium sizedcarrots, diced
- 1smallonion, chopped
- 2teaspoonsoil
- 1 1/2cupschicken stock
- 2 1/2teaspoonscornstarch
- 1/4cupmilk
- 1/2cupgreen peas
- 1/2cupcorn
- salt and pepper
DIRECTIONS
- Sautée onions and carrots in oil over medium heat for about 5 minutes.
- Add chicken and let it begin to brown.
- Add chicken stock, cover, turn heat to low and let simmer about 10 minutes.
- Mix corn starch with milk to make slurry, then bring heat back up to medium on skillet, adding the slurry.
- Let thicken for 1-2 minutes, add peas and corn, and let cook another 2 minutes or so, salt and pepper to your liking.
- Enjoy!
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July 29th, 2008 by admin
Tags: Fruit, wallpapers
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