March 31st, 2009 by alice
Tags: Chops, Madness, Mushroom, Pork
INGREDIENTS
- 6-12boneless pork chops
- 2 (10 ounce)canscream of mushroom soup
- 1mediumonion, chopped
- 1 (6 ounce)jarsliced mushrooms(or any size, depending on taste)
DIRECTIONS
- Spray slow cooker with non-stick cooking spray.
- Place chopped onion in bottom of slow cooker.
- Place pork chops in slow cooker and cover with soup and mushrooms.
- Allow to cook on low setting for 5-6 hours.
- Adjust slow cooker to warm setting for 2 hours.
- Serve any way you like.Be sure to include bread to soak up the thick gravy.
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March 31st, 2009 by alice
Tags: Chicken, Fried, Great, Oven, Southern
INGREDIENTS
- 1wholebroiler-fryer chicken(cut into pieces)
- 1cupbutteror margarine(melted)
- 2cupsRitz crackers(crushed)
- 1teaspoongarlic powder
- 1teaspoondried parsley flakes
- 1/4teaspoonsalt
- 1/2teaspoonground black pepper
- 1/4teaspoonpaprika
- 1/4teaspoonsage
- 1/4teaspooncumin
DIRECTIONS
- 1. Spray a sheet cake style pan with non stick canola spray.
- 2. Pre-heat oven to 400 degrees.
- 3. Wash chicken throughly and lay on paper towels and pat dry.
- 4. Melt butter in a medium sized dish.
- 5. Place ritz cracker crumbs in a large bowl.
- 6. Mix all seasonings together in a small bowl.
- 7. Dip chicken pieces in the butter then immediately into the cracker crumbs.
- 8. Place chicken in the sprayed pan.
- 9. When all chicken is in the pan, sprinkle chicken evenly with seasoning mix.
- 10. Bake in a 400 degree oven for approx 35 to 45 minute or until chicken is completely cooked.You may be tempted to turn 1/2 way thru baking.You can if you want but its really not necessary.
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March 30th, 2009 by alice
Tags: Cookies, Koolaid
INGREDIENTS
- 1/2cupbutteror margarine
- 1cupgranulated sugar
- 1egg, beaten
- 2 1/2teaspoonsbaking powder
- 2cupsall-purpose flour
- 1/2cuplow-fat milk
- 1/4teaspoonsalt
- 1/2teaspoon unsweetenedKool-Aid(don’t use grape flavor)
DIRECTIONS
- 1) Cream butter and sugar together.
- 2)In a separate bowl, mix flour, baking
- powder, salt and koolaid together.
- 3)Mix the flour mixture alternately with.
- milk to the butter mixture.
- 4)Drop by teaspoonsful onto a greased
- cooky sheet.
- 5) Bake in a 375 degree oven for 12 minutes.
- KOOLAID FROSTING:.
- Blend 1 cup powdered sugar with 1/4 teaspoons Koolaid powder, then add
- 1 teaspoon soft butter and 2 tablespoons low fat milk and beat until creamy.
- Spread on cooled cookies.
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March 30th, 2009 by alice
Tags: Breasts, Chicken, Cilantro, Saute
INGREDIENTS
- 12boneless skinless chicken breasts
- 1/4cupflour
- 4tablespoonsbutter
- 1/4cupchicken stock
- salt & freshly ground black pepper
-
CILANTRO SAUCE
- 2 1/4cupsfresh cilantro, firmly packed
- 2cupspine nuts(can use blanched almonds or a mix of the two)
- 1 1/2cupsparmesan cheese, grated
- 2garlic cloves, peeled
- 1/4cup softbutter
- 1cupolive oil
- 2tablespoonsolive oil
- 1 1/2lbsfettuccine
- 4-6tablespoonsbutter, for noodles
- parmesan cheese, grated, for passing at the table
DIRECTIONS
- Season chicken breasts with salt and pepper.Roll in flour and shake off the excess.In a heavy skillet, heat butter and brown lightly the breasts on both sides.Add the chicken stock, cover and simmer for about 10 minutes.
- While chicken is simmering, prepare the Cilantro Sauce.In a food processor fitted with the steel blade add 2 cups of cilantro, the pine nuts (or almonds or the mix of both), Parmesan cheese and garlic and blend into a paste.Add softened butter and then slowly pour olive oil through the feed tube until mixture is the consistency of heavy cream.Set aside.
- Cook fettuccine according to package directions.Drain and place on a large platter.Toss with butter.Toss in the Cilantro Sauce, reserving some to use as a spread for the chicken.
- Place the chicken on a separate platter and sprinkle the remaining fresh cilantro on top.
- Serve the remaining Cilantro Sauce on the side.Pass grated Parmesan at the table.
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March 29th, 2009 by alice
Tags: Chicken, Soup, Texas, Tortilla
INGREDIENTS
- 3cupschicken broth
- 1mediumonion, chopped
- 2teaspoonsgarlic, minced
- 1/2cupcarrots, chopped
- 1/4cupgreen onions, chopped
- 1 (8 ounce)canblack beans
- 1 (8 ounce)cancorn
- 2 (10 ounce)cansrotel(mild)
- 2teaspoonstaco seasoning
- 1tablespoonfresh cilantro, minced
- 1 1/2lbsboneless skinless chicken breasts, cubed(southwest seasoned, if possible)
- 2tablespoonscornstarch
- 1/4cupcold water
- sour cream
- shreddedMexican blend cheese
- tortilla chips
DIRECTIONS
- In a large saucepan, combine the first ten ingredients; bring to a boil.
- Add chicken. Reduce heat; cover and simmer for 10-15 minutes or until chicken is fully cooked.
- Combine cornstarch and water until smooth; gradually stir into soup.
- Bring to a boil; cook and stir for 5 minutes.
- Top servings with your choice of cheese, crumbled tortilla chips, and/or a dollop of sour cream.
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