July 31st, 2009 by alice
Tags: Broccoli, Cannellonii, Chicken, Ravioli
INGREDIENTS
-
tomato cream sauce (see directions)
- 1/3cupbutter
- 1/3cupflour
- 3cupsmilk
- 28ouncesdiced tomatoes
- 3tablespoonsbutter
- 1onion, large
- 8ouncesmushrooms, diced, uncooked
- 1 1/2cupscooked chicken, diced
- 1 1/2cupsbroccoli, and diced(cooked)
- 1cupparmesan cheese, freshly grated
- salt and pepper
- 30cannelloni tubes, oven ready, exact amount may vary
DIRECTIONS
- Sauce:.
- Melt butter and whisk in flour, add milk, bring to boil, reduce to simmer and cook 5 minutes. Add tomatoes. and simmer.
- Filling:.
- In skillet with butter, cook onions till translucent.
- Add chicken and broccoli , mushrooms and ½ of the cheese plus one cup of tomato mixture.
- Fill cannelloni with mixture and put in baking dish (you may need two) Pour remainder of sauce over the cannelloni and top with remaining parmesan cheese.
- Bake uncovered for 30 – 40 minutes.
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July 31st, 2009 by alice
Tags: Loaf, Meat, Pork, Starfruit
INGREDIENTS
- 500gpork
- 200gshrimp
- 2star fruit
- 800gpork fillets
- 3garlic cloves
- fresh ginger
DIRECTIONS
- Rub purified garlic and ginger.
- Chop shrimps at small pieces.
- Everything connect with the stuffing, salt to on- taste.
- Cut the by lengthwise thin plates and repulse.
- Cannon it is even to cover with stuffing from all sides, then wrap up by pork and bind it.
- Bake in oven.
- Remove binding and to cut.
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July 30th, 2009 by alice
Tags: Casserole, Chicken, Potato
INGREDIENTS
- 6-8largepotatoes(boiled and shredded)
- 2chickens(baked and chopped)
- 8ouncessour cream
- 1 (8 ounce)can creamsoup
- 3/4cupbutter
- 1/2cupscallions
- 1 1/2cupsmilk
- 1/2lbcheddar cheese
DIRECTIONS
- Saute onions in butter. Heat milk, sauted onions, soup, chicken and sour cream.
- In bottom of buttered baking dish place a layer of shredded potatoes. About 1- 2-inches thick.
- Pour half of heated sauce over layer of potatoes.
- Then add a layer of cheese.
- Repeat for one more layer of potatoes and sauce and cheese.
- Bake at 350° for 30- 45 minutes covered.
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July 30th, 2009 by alice
Tags: Bread, Breakfast, Pudding, Storday
INGREDIENTS
- 2cupsskim milk
- 2eggs, beaten
- 1/3cupbrown sugar, packed
- 3/4teaspoonvanilla
- 1/4teaspoonsalt
- 4cupsdry bread cubes
- 16ouncescanned pears, drained and chopped
- ground cinnamon
-
Topping
- 1/2cupoatmeal
- 1/4cupbrown sugar, packed
- 2tablespoonsbutter, melted
DIRECTIONS
- Preheat oven to 350 degrees.
- Spray an 8″ x 8″ glass baking dish with cooking spray.
- In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
- Add bread cubes and mix well. Pour mixture into prepared pan.
- Arrange place pears over bread and sprinkle entire top with cinnamon.
- Mix topping ingredients of oatmeal, brown sugar and melted butter together.
- Sprinkle over bread & pears.
- Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.
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July 29th, 2009 by alice
Tags: Cake, Chocolate
INGREDIENTS
- 1/4cupcocoa, plus
- 1tablespooncocoa, for dusting
- 1cupflour
- 1/2teaspoonsalt
- 1/2teaspoonbaking powder
- 1/4teaspooncinnamon
- 8ouncesbittersweet chocolate
- 1/2cupunsalted butter, plus
- 2tablespoonsunsalted butter
- 4largeeggs
- 1/2cupsugar
- 1/3cupdark brown sugar
- 1teaspoonvanilla extract
DIRECTIONS
- Make the cake batter:.
- Preheat oven to 350 degrees.
- Butter one 9-inch round cake pan and line the bottom with parchment paper.
- Butter the parchment paper and dust the pan with 1 tablespoon cocoa.
- Set aside. In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon and set aside.
- In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
- In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume-about 5 minutes.
- Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined.
- Gradually add the flour mixture and beat until incorporated.
- Pour batter into prepared pan.
- Bake on the middle shelf of the oven until cake springs back when lightly touched in the center-30 to 40 minutes.
- Make the glaze: Cool cake in the pan on a wire rack for 20 minutes.
- Invert the cake onto the wire rack, remove the parchment paper, and cool completely. Transfer cake to a serving dish.
- Melt the remaining bittersweet chocolate and drizzle over the top of the cake.
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