October 31st, 2008 by alice
Tags: Cheddar, Cheese, Chowder, Corn
INGREDIENTS
- 1largepotato, peeled and diced
- 2cups boilingsalt water
- 1bay leaf
- 1/4teaspoondried sage
- 1/4teaspooncumin seeds(may substitute cumin powder)
- 3tablespoonsbutter
- 1smallonion, finely chopped
- 1 1/4cupsheavy cream(may substitute milk or half & half for healthier version)
- 2earscorn, kernels from(or about 1 to 1 1/2 cups frozen or canned)
- choppedchives
- choppedparsley
- 1/4teaspoonnutmeg
- salt & pepper
- 1 1/2cupssharp cheddar cheese, grated(4 oz.)
- 4-5tablespoonsdry white wine
DIRECTIONS
- In a large soup pot, place the peeled and diced potato and boil it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
- In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
- Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper.Let the soup simmer gently for about ten minutes.
- Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
- Correct the seasoning if desired and serve. :).
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October 31st, 2008 by alice
Tags: Chicken, Grilled, Parmesan
INGREDIENTS
- 1 1/4lbsboneless chicken breastsor chicken tenders
- 3/4cupspaghetti sauce
- 1-2teaspoononion salt
- 1-2teaspoonoregano
- 1-2teaspoonblack pepper
- 1cup shredded2% mozzarella cheese
- 1/4cup gratedparmesan cheese
- 1/4cup shreddedparmesan cheese
- 8ouncesspaghetti
- 6quartsboiling water
DIRECTIONS
- Boil water for spaghetti.
- Season both sides of the chicken breasts with onion salt, oregano, and black pepper.
- Grill the chicken breasts for about 3 minutes per side (or until cooked through).
- Cook spaghetti 4-5 minutes.Drain.
- Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish.Place chicken on top.Spread the remaining 1/2 cup of spaghetti sauce over the chicken.
- Top with grated and shredded parmesan and mozzerella cheese.
- Place dish uncovered under broiler for 3 minutes (or until cheese is melted).
- Serve over spaghetti.
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October 31st, 2008 by alice
Tags: Banana, Blueberry, Bread, Chip, Chocolate, Superntioxidant
INGREDIENTS
- 2cupssugar
- 1/4cupbutter, room temperature
- 20tablespoonsground flax seeds
- 2eggs
- 3cups siftedall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1 1/2teaspoonsbaking soda
- 1 1/4cupsbuttermilk
- 1/2teaspoonvanilla extract
- 2bananas, mashed
- 1pintblueberries
- 1cupdark chocolate chips
DIRECTIONS
- Cream butter, add sugar and flax seed.
- Beat in eggs, one at a time.
- Sift dry ingredients together, add alternately with buttermilk.
- Add vanilla and bananas and blend.
- Mix in blueberries and chocolate chips.
- Bake in two loaf pans at 350º for 1 hour to 1 hour and 20 minutes or until done.
- When done, bread will turn loose from sides of pan and knife inserted in middle will be clean.
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October 31st, 2008 by alice
Tags: Cheesecake, Snazzy, Strawberry
INGREDIENTS
- 11ouncesprepared sugar-free brownies, Bite size
- 1/2cupalmonds, sliced
- 2tablespoonsbutter, melted
- 5/8ouncesugar-free strawberry gelatin, like Jello
- 1cupricotta cheese
- 8ouncescream cheese, soften
- 1quartstrawberries, hulled and sliced, divided
- 8ounceswhipped topping
DIRECTIONS
- In bowl of food processor, pulse brownies, almonds and butter 1 min., or until fine crumbs form. Press crumb mixture into pan with hands.
- Place gelatin in bowl; pour 1 1/4 cups of boiling water over gelatin. Stir 2 minute. Let cool slightly; transfer to bowl of food processor.
- Add ricotta and cream cheese; pulse 1 minute Transfer to bowl.
- Place 2 cups strawberries in food processor; pulse for 30 sec.
- Fold into cream cheese mixture then spoon into crust. Chill 1 hour. Top with remaining strawberries and whipped topping.
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October 31st, 2008 by alice
Tags: Basil, Chicken, Chili, Garlic, Rachael, Rays
INGREDIENTS
- 2tablespoonsfish sauce
- 2tablespoonssoy sauce
- 4teaspoonssugar
- 2teaspoonscrushed red pepper flakes(use less for a not so hot meal)
- 1/2lb thin asianrice noodlesor vermicelli
- 3tablespoonsvegetable oil
- 1/2cup thinly slicedonions, plus
- 1cup finely choppedonions
- 8garlic cloves, finely chopped
- 1 1/2lbsboneless skinless chicken breasts, cut into bite sized pieces
- 1cup choppedfresh basil leaves
DIRECTIONS
- 1. In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
- 2. In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
- 3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tbls. oil, then the sliced and chopped onion, and garlic. Stir-fry until gragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
- 4. Add the remaining 1 tbls. oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undistrubed, until the edges change color, about 1 minute Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.
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