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Toblerone Shortbread 2000 (Canadian) Recipe

February 13th, 2012 by alice  Tags: , , , | Print This Post Print This Post

Toblerone Shortbread 2000  (Canadian) Recipe

INGREDIENTS

  1. 2cupssalted butter
  2. 1cup powderedicing sugar
  3. 1/8teaspoonbaking powder
  4. 3cupscake flour
  5. 1cupcornstarch
  6. 250gToblerone chocolate bars, chopped
  7. powdered sugar, for dusting

DIRECTIONS

  1. Cream butter and icing sugar well together until light and fluffy.
  2. Sift flour and cornstarch and baking powder together and add into sugar mixture.
  3. Fold in the chopped chocolate toblerone candy bar.
  4. Blend all well.
  5. Roll into large cookie balls, about 2 inches.
  6. Bake at 350 degrees for 11 minutes.
  7. Remove, cool, dredge in powdered sugar if desired.

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Chicken Stew In A Skillet Recipe

February 13th, 2012 by alice  Tags: , , | Print This Post Print This Post

Chicken Stew In A Skillet Recipe

INGREDIENTS

  1. 1/3cupflour
  2. 1 1/2lbsboneless skinless chicken breasts
  3. salt and pepper
  4. 3tablespoonsbutter
  5. 1clove mincedgarlic
  6. 1mediumonion, sliced
  7. 3mediumpotatoes, peeled and cubed
  8. 3carrots, sliced
  9. 1 (14 ounce)canchicken broth
  10. 3tablespoonsflour
  11. 1cupfrozen peas

DIRECTIONS

  1. Cut chicken into bite size pieces, about 1″.
  2. Salt and pepper chicken and dredge in flour.
  3. In a large skillet, melt the butter and brown chicken.
  4. Add onion and garlic and cook until softened.
  5. Stir in potatoes and carrots.
  6. Add flour and stir, then add broth and bring to a boil.
  7. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
  8. Stir in peas and heat through.

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Sesame Wheat Crackers Recipe

February 13th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupswhole wheat flour
  2. 3/4teaspoonsalt
  3. 3/4teaspoonbaking powder
  4. 1/2cupunsalted butter, at room temperature
  5. 1largeegg, beaten
  6. 4tablespoonsmilk
  7. 1egg white, beaten
  8. 1/4cupsesame seeds

DIRECTIONS

  1. Preheat the oven to 375 F.
  2. Grease 2 baking sheets or cover with parchment paper.
  3. In a medium bowl, mix the flour, salt, and baking powder.
  4. Cut the butter into the flour mixture until the mixture resembles fine crumbs.
  5. Add the egg and 2 tablespoons of the milk.
  6. Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary.
  7. Gather the dough into a ball, flatten it slightly, and place on a lightly floured surface and roll the dough out to 1/8inch thickness.
  8. Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart.
  9. Re-roll the trimmings and cut out more circles.
  10. Continue until the dough is used up.
  11. Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds.
  12. Bake for 15 minutes or until light brown.
  13. Remove to a wire rack to cool.
  14. Makes about 72 crackers.
  15. The Great Holiday Baking Book.

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Garlic and Red Wine Cuban Roast Pork Recipe

February 13th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5lbspork roast, with bone
  2. 6clovesgarlic, chopped
  3. 1teaspoondried rosemary, crushed
  4. 1teaspoondried oregano
  5. 1cupred wine
  6. 6clovesgarlic, halved

DIRECTIONS

  1. Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
  2. Preheat oven to 325 degrees F.
  3. Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
  4. Insert a halved garlic clove in each slit.
  5. Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
  6. Let sit for 10 minutes before slicing and serving.

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Asparagus Risotto with Pinenuts Recipe

February 13th, 2012 by alice  Tags: , , | Print This Post Print This Post

Asparagus Risotto with Pinenuts Recipe

INGREDIENTS

  1. 1tablespoonbutter
  2. 1tablespoonolive oil
  3. 1largeonion, chopped
  4. 2cupsarborio rice
  5. 1/4cupwhite wine
  6. 2 1/2teaspoons choppedfresh rosemary
  7. 1bunchItalian parsley, chopped
  8. 1clove mincedgarlic
  9. 3/4cup freshly gratedparmesan cheese
  10. 2tablespoonswhipping cream
  11. 1/2cuppine nuts
  12. 1bunchasparagus(about 1 ½ pounds)
  13. 5cupsvegetable broth(approximately)
  14. morewater or broth, as needed

DIRECTIONS

  1. On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
  2. At the same time, bring broth to a simmer in a separate pot.
  3. Add onion and stir; sauté for 2 minutes.
  4. Add chopped rosemary, Italian parsley, and pinenuts.
  5. Sauté for 3 more minutes.
  6. Add garlic and rice and sauté for 1 more minute.
  7. Be sure not to let the garlic brown.
  8. Add the wine and cook until absorbed, about 30 seconds.
  9. Add ¾ of the simmering broth and stir.
  10. Watch over rice carefully.
  11. When most liquid has been absorbed, add the rest of the broth.
  12. Simmer the rice for 10 minutes, stirring frequently.
  13. (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
  14. Cut off asparagus tips.
  15. Chop remaining asparagus stalks into bite sized pieces.
  16. Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
  17. Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
  18. Add 1/2 cup parmesan cheese and cream and stir.
  19. When blended, remove from heat.
  20. Serve with salt, pepper and additional Parmesan to taste.

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