February 13th, 2012 by alice
Tags: 2000, Canadian, Shortbread, Toblerone | 
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INGREDIENTS
- 2cupssalted butter
- 1cup powderedicing sugar
- 1/8teaspoonbaking powder
- 3cupscake flour
- 1cupcornstarch
- 250gToblerone chocolate bars, chopped
- powdered sugar, for dusting
DIRECTIONS
- Cream butter and icing sugar well together until light and fluffy.
- Sift flour and cornstarch and baking powder together and add into sugar mixture.
- Fold in the chopped chocolate toblerone candy bar.
- Blend all well.
- Roll into large cookie balls, about 2 inches.
- Bake at 350 degrees for 11 minutes.
- Remove, cool, dredge in powdered sugar if desired.
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February 13th, 2012 by alice
Tags: Chicken, Skillet, Stew | Print This Post
INGREDIENTS
- 1/3cupflour
- 1 1/2lbsboneless skinless chicken breasts
- salt and pepper
- 3tablespoonsbutter
- 1clove mincedgarlic
- 1mediumonion, sliced
- 3mediumpotatoes, peeled and cubed
- 3carrots, sliced
- 1 (14 ounce)canchicken broth
- 3tablespoonsflour
- 1cupfrozen peas
DIRECTIONS
- Cut chicken into bite size pieces, about 1″.
- Salt and pepper chicken and dredge in flour.
- In a large skillet, melt the butter and brown chicken.
- Add onion and garlic and cook until softened.
- Stir in potatoes and carrots.
- Add flour and stir, then add broth and bring to a boil.
- Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
- Stir in peas and heat through.
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February 13th, 2012 by alice
Tags: Crackers, Sesame, Wheat | Print This Post
INGREDIENTS
- 2cupswhole wheat flour
- 3/4teaspoonsalt
- 3/4teaspoonbaking powder
- 1/2cupunsalted butter, at room temperature
- 1largeegg, beaten
- 4tablespoonsmilk
- 1egg white, beaten
- 1/4cupsesame seeds
DIRECTIONS
- Preheat the oven to 375 F.
- Grease 2 baking sheets or cover with parchment paper.
- In a medium bowl, mix the flour, salt, and baking powder.
- Cut the butter into the flour mixture until the mixture resembles fine crumbs.
- Add the egg and 2 tablespoons of the milk.
- Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary.
- 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.
- Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart.
- Re-roll the trimmings and cut out more circles.
- Continue until the dough is used up.
- Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds.
- Bake for 15 minutes or until light brown.
- Remove to a wire rack to cool.
- Makes about 72 crackers.
- The Great Holiday Baking Book.
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February 13th, 2012 by alice
Tags: Cuban, Garlic, Pork, Red, Roast, Wine | Print This Post
INGREDIENTS
- 5lbspork roast, with bone
- 6clovesgarlic, chopped
- 1teaspoondried rosemary, crushed
- 1teaspoondried oregano
- 1cupred wine
- 6clovesgarlic, halved
DIRECTIONS
- Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
- Preheat oven to 325 degrees F.
- Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
- Insert a halved garlic clove in each slit.
- 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.
- Let sit for 10 minutes before slicing and serving.
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February 13th, 2012 by alice
Tags: Asparagus, Pinenuts, Risotto | Print This Post
INGREDIENTS
- 1tablespoonbutter
- 1tablespoonolive oil
- 1largeonion, chopped
- 2cupsarborio rice
- 1/4cupwhite wine
- 2 1/2teaspoons choppedfresh rosemary
- 1bunchItalian parsley, chopped
- 1clove mincedgarlic
- 3/4cup freshly gratedparmesan cheese
- 2tablespoonswhipping cream
- 1/2cuppine nuts
- 1bunchasparagus(about 1 ½ pounds)
- 5cupsvegetable broth(approximately)
- morewater or broth, as needed
DIRECTIONS
- On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
- At the same time, bring broth to a simmer in a separate pot.
- Add onion and stir; sauté for 2 minutes.
- Add chopped rosemary, Italian parsley, and pinenuts.
- Sauté for 3 more minutes.
- Add garlic and rice and sauté for 1 more minute.
- Be sure not to let the garlic brown.
- Add the wine and cook until absorbed, about 30 seconds.
- Add ¾ of the simmering broth and stir.
- Watch over rice carefully.
- When most liquid has been absorbed, add the rest of the broth.
- Simmer the rice for 10 minutes, stirring frequently.
- (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.
- Cut off asparagus tips.
- Chop remaining asparagus stalks into bite sized pieces.
- Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
- 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.
- Add 1/2 cup parmesan cheese and cream and stir.
- When blended, remove from heat.
- Serve with salt, pepper and additional Parmesan to taste.
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