July 31st, 2008 by alice
Tags: Fries, Yam
INGREDIENTS
- 2large unpeeledsweet potatoes
- 1tablespoonolive oil
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1/4teaspoonpepper
- vegetable oil cooking spray
DIRECTIONS
- Scrub potatoes; cut each into thin strips (4 x 1/4 x 1/4 inch).
- Combine oil and next 3 ingredients in a large bowl; stir well.
- Add potatoes and toss well to coat.
- Arrange in a single layer on a baking sheet coated with cooking spray.
- Bake at 425F for 25 minutes or until browned, turning potatoes after 15 minutes.
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July 31st, 2008 by alice
Tags: Balsamic, Chicken, Glazed
INGREDIENTS
- 3tablespoonsflour
- 6boneless skinless chicken breast halvesor boneless skinless chicken thighs
- 1cupbalsamic vinegar
- 1cupchicken broth
- 1teaspoonrosemary
DIRECTIONS
- Dredge the chicken in flour seasoned with salt and pepper.
- Brown the chicken in a skillet in about 1 tablespoon of olive oil on MED-HI, 2 minutes on each side.
- Add the vinegar to the skillet and bring to a boil. Reduce the heat and let it simmer until the vinegar is reduced by 2/3.
- Add the chicken broth and continue to simmer for about 10 more minutes or until the chicken is cooked through. Remove the chicken and keep warm.
- Add the rosemary and keep the sauce boiling until it’s reduced to a nice sauce/glaze, about 10 more minutes.
- Sauce the chicken and enjoy.
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July 31st, 2008 by alice
Tags: , Pizza, Points, Veggie
INGREDIENTS
- 1whole wheat pizza crust(like Boboli)
- 3/4cupsun-dried tomatoes
- 1cuppizza sauce
- 2cupscorn
- 2cupsbroccoli
- 1/2cupcanned black beans, drained and rinsed
- 2cupspart-skim mozzarella cheese
- 1cupmushrooms
- 2/3mediumeggplant, chopped
- 1teaspoonolive oil
DIRECTIONS
- Sautee all veggies except broccoli in olive oil.
- Top pizza crust with sauce, then half of mozzarella.
- Top with veggies, and then remaining cheese.
- Bake as directed on pizza crust package.
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July 31st, 2008 by admin
Tags: car, Supercar, wallpapers
Posted in fun stuff | 1 Comment »
July 31st, 2008 by alice
Tags: Cake, Cheese, Cream, Filling, Pumpkin, Roll
INGREDIENTS
- 3eggs, separated
- 1cupsugar, divided
- 2/3cupcanned pumpkin
- 3/4cupall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonground cinnamon
- 1/8teaspoonsalt
-
FILLING
- 1 (8 ounce)packagecream cheese, softened
- 2tablespoonsbutter, softened
- 1cupconfectioners’ sugar
- 3/4teaspoonvanilla extract
- additionalconfectioners’ sugar (optional)
DIRECTIONS
- Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
- Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a mixing bowl, combine cream cheese, butter, confectioners’ sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.
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