August 27th, 2008 by alice
Tags: Chicken, Enchiladas
INGREDIENTS
- 2lbsboneless skinless chicken breasts
- 1tablespoonbutter
- 2tablespoonsgarlic
- 1 (10 ounce)can98% fat-free cream of mushroom soup
- 10ouncesdiced tomatoes
- 1 (4 ounce)candiced green chilies
- 1cupcheddar cheese, shredded
- 6flour tortillas
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Cut the chicken into bite sized pieces and cook until no longer pink.Drain and set aside.
- In a separate pan, melt the butter.Add the garlic and cook until soft (1-2 minutes).
- Add the soup, tomatoes, and chiles and cook until heated through.
- Set aside ¾ of the sauce mixture.
- To the remaining ¼ of the sauce, add the cooked chicken and ½ cup of the shredded cheddar cheese.Stir until cheese is melted.
- Place the chicken mixture on each of the six tortillas.Roll the tortillas and lay the, seam side down in a greased 9 x 13 baking dish.Pour the reserved sauce over top.Sprinkle with the remaining ½ cup cheddar cheese.
- Bake for 30-35 minutes.
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August 27th, 2008 by alice
Tags: Chicken, Magic
INGREDIENTS
- 2tablespoonsoil
- 2free range boneless skinless chicken fillets
- 400gtomatoes
- 200g chargrilledvegetables
- 200g mild gratedcheddar cheese
- 1teaspoondried Italian herb seasoning
DIRECTIONS
- Preheat oven to 200°C.
- Heat oil in pan.
- Add chicken, cook until brown.
- Add tomatoes and cook until sauce is bubbling.
- Add herbs to your liking.
- Remove from oven.
- Put chicken tomato mixture on baking tray.
- Stack roasted vegetables on top.
- Sprinkle with cheese.
- Bake in oven for 10 minutes or until cheese is melted.
- Serve with coleslaw.
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August 27th, 2008 by alice
Tags: Garlic, Mujdei, Romanian, Sauce, Usturoi
INGREDIENTS
- 1headgarlic(peeled and separated into cloves)
- 1teaspoonsalt
- 2tablespoonsvegetable oil
- 1/2cupsour cream(reduced fat is fine!)
- black pepper
DIRECTIONS
- Put the cloves of garlic in a mortar with the salt and crush into they are a paste. (You can also crush them in a press or mince very finely and then add the salt later).
- Put the garlic in a small bowl and add the oil. Beat with a fork until it is very well mixed and somewhat fluffy. This should take about 3 minutes.
- Add the sour cream and plenty of black pepper. Mix well.
- Serve with grilled meat or fish, french fries or baked potatoes, pizza — .
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August 27th, 2008 by admin
Tags: wallpapers
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August 27th, 2008 by alice
Tags: Chicken, Nawabi
INGREDIENTS
- 3lbsskinless chicken pieces
- 1/4pint thickplain yogurt
- 1/2teaspoonturmeric
- 4garlic cloves, chopped
- 1inchfresh ginger, finely chopped
- 4dried red chilies
- 2ouncesgheeor butter
- 2onions, sliced
- 1teaspooncaraway seeds
- 1teaspoongaram masala
- salt
- 12ounceswater
- 4ouncescreamed coconut
- 3ouncescashew nuts
- 2hard-boiled eggs, sliced
- 1/2teaspoonpaprika
DIRECTIONS
- Cut each chicken joint in two.
- mix together the yogurt and tumeric till smooth. Mix the chicken with the yogurt and leave to stand overnight.
- In a blender process the garlic, ginger and red chillies with 2 tbsp water till smooth.
- Melt the ghee(or butter) ina pan over medium heat and fry the onions till golden. Remove onions from pan,pressing them against the side of the pan to save as much ghee as possible.
- Fry the caraway seeds and garam masala for 30 seconds and add all of the garlic/ginger mix, stir.
- Add the chicken and the yogurt it was marinaded in, with the onions and the salt and fry for 5 miins.
- Add 9 fluid oz of the water and creamed coconut, bring to the boil, reduce the heat cover the pan and simmer 40 minutes.
- In the blender put the remaining water and th cashew nut and blend till smooth. Add this to the pot and cook uncovered for 5 minutes.
- Serve sprinkled with the paprika and garnished with the eggs.
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