November 30th, 2009 by alice
Tags: Chicken, Crock, Pot
INGREDIENTS
- 4boneless skinless chicken breasts
- 20ouncesbarbecue sauce(approximately)
DIRECTIONS
- Place chicken in a crock pot.
- Pour your favorite sauce (does not have to be barbecue) over the top, cover and cook on low all day.
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November 30th, 2009 by alice
Tags: Chick, Croquettes, Curried, Pea, Sauce, Yogurt
INGREDIENTS
- 1cupplain yogurt
- 1/4cup choppedfresh mint
- 1garlic clove, chopped
- 1 (19 ounce)canchickpeas, drained
- 1onion, finely chopped
- 4teaspoons hotcurry paste
- 1egg, beaten
- 1/2cup store boughtroasted red peppers, chopped
- 3/4cupoat bran(or breadcrumbs)
- 3/4cup finely choppedalmonds
- salt and pepper
DIRECTIONS
- In a small bowl, blend yogurt, mint, and garlic.Cover and refrigerate for 30 minutes.
- Season with salt and pepper.
- Preheat oven to 375F.
- In a large bowl, mix chickpeas, onion, curry paste, and egg.Mash the mixture with a potato masher until blended but not smooth.
- Add red peppers and oat bran, and season with salt and pepper to taste. Mix with a fork until ingredients are well combined.
- Shape mixture into 8 patties and coat with chopped almonds.
- Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties halfway through the cooking.
- Place each croquette on a bed of salad greens and serve with yougurt sauce.
- Note: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets and yogurt sauce (this is just a suggestion, and you can always do something similar along this line).
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November 29th, 2009 by alice
Tags: Chile, Verde
INGREDIENTS
- 32ounces hunts brandcatsup
- 15ouncescorn, do not drain
- 1mediumtomato, chopped
- 1mediumonion, chopped
- 1jalapeno pepper, chopped
- 1lbpork roast, cubed and fried
DIRECTIONS
- Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste.Cook over medium heat until done.
- Combine the rest of the ingredients. After pouring in the catsup, use enough water to clean out the bottle.
- Cover and cook over low heat all day. Should be thick.If not, remove lid 1-2 hours prior to serving and let the liquid cook down.
- Serve with flour tortilla shells, warmed. Spread with butter and break into small pieces.Dip or spread the chile verde mixture on individually –
- Enjoy — .
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November 29th, 2009 by alice
Tags: Trifle, Turtle
INGREDIENTS
- 8ouncesmascarpone cheese, softened(you can substitute an 8 ounce package of cream cheese here if you want)
- 1 1/2cupswhipping cream
- 1 1/2teaspoonsvanilla extract
- 2lbs frozenpecan pie, thawed and cut into 1-inch cubes
- 1/3cupchocolate fudge topping
- 1/3cupcaramel topping
- 1/2cup choppedpecans, toasted (optional)
DIRECTIONS
- Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
- Place half of pie cubes in bottom of a 4-quart trifle dish ortall, clear 4-quart glass bowl.
- Spread half of whipped cream mixture over pie cubes.
- Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
- Sprinkle with half of chopped pecans.
- Repeat layers.
- Cover and chill at least 1 hour and up to 8 hours.
- **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.
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November 28th, 2009 by alice
Tags: Fish, Tacos
INGREDIENTS
- 3/4lbfish fillets
- 1/2cupsalsa
- 8corn tortillas
- 2cupslettuce, shredded
- 1tomato, chopped
- 1cupcheddar cheese, shredded
DIRECTIONS
- In a heavy skillet lightly sprayed with vegetable cooking spray, over medium heat, place fish fillets one layer deep.
- Cook 2 minutes and turn fish to other side. Cook 2 minutes more.
- Pour 1/2 cup salsa over top of fish.
- Cover skillet with a lid and turn heat to lowest temperature for about 4 minutes.
- Remove lida nd allow liquid to evaporate.
- Heat tortillas on a griddle or wrapped in a towel in the microwave for 30 seconds.
- Fill each tortilla with 1/8 of the fish, lettuce, tomato, and cheese.
- Serve with avocado and additional salsa if desired.
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