04.22.09
Posted in Cooking Tips tagged tea at 12:38 am by Tina Bottle
Tuesday’s preferred recipe.
Jewels
Prepare Sauce.
Chicken
2 chicken breasts
1 scallion, minced
1 tablespoon cornstarch
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons oil
1 package frozen or 1/4 pound fresh snow peas
1/3 cup water
1 (4 ounce) can water chestnuts, quartered
1 (4 ounce) jar pimento, drained and shredded
Thinly slice chicken breasts. Marinate for 20 minutes in a mixture of scallion, cornstarch and soy sauce.
Add minced garlic and salt to oil in a wok and stir fry until garlic begins to brown. Add marinated chicken and stir fry until meat is cooked. Remove the chicken. Add snow peas and stir fry for approximately 2 minutes.
Add water and bring to a boil. Add water chestnuts, pimento, chicken and snow peas. Add Sauce which was prepared in advance.
Sauce
1 tablespoon sherry
1 teaspoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Several drops sesame oil
Pinch of granulated sugar
Mix well. Add to mixture in wok and stir until thickened and bubbly. Serve over rice.
Keywords: Jewels recipe | chicken recipes
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04.21.09
Posted in Cooking Tips tagged salad at 11:26 pm by Tina Bottle
Wednesday’s winning recipe.
Chocolate Chip Ice Cream Pie
Posted by JBic01 at recipegoldmine.com 5/8/02 5:35:15 am
1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-inch plate with butter. Combine chocolate syrup and chips in a small microwave safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Set aside 1/3 cup of the chocolate mixture.
Combine remaining chocolate mixture with cereal and mix to coat the cereal. Press into prepared pie plate. Freeze until firm (about 15 minutes).
Combine reserved chocolate with the sour cream and mix well. Spread 1/2 of ice cream over cereal mixture. Drizzle with 1/2 the chocolate/sour cream mixture. Top with remaining ice cream and drizzle with chocolate/sour cream. Freeze, covered until firm (about 1 hour).
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Posted in Cooking Tips at 10:18 pm by Tina Bottle
Saturday’s preferred recipe.
Roasted Chicken with Sage Dressing
Source: Taste of Home Magazine - December/January 1994
2 cups unseasoned dry bread cubes
1/2 cup chopped onion
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh sage
1 egg, beaten
3/4 cup chicken broth
1 (3 to 4 pound) roasting chicken
Melted butter or margarine (optional)
In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter.
Prepare gravy if desired.
Diabetic Exchanges: One serving (prepared with egg substitute and low-sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable
359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat
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04.20.09
Posted in Cooking Tips tagged pasta, Pizza, tea at 9:54 pm by Tina Bottle
Sunday’s favorite recipe.
South of the Border Chicken Cacciatore
4 chicken breasts, with bone-in
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium onion, cut into wedges
4 cloves garlic, chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 (14 ounce) jar pizza sauce
1 (8 ounce) jar Ortega? Medium Taco Sauce
1/2 cup water
2 teaspoons chopped fresh parsley
1 cup frozen corn
Sprinkle chicken breasts with salt and pepper.
In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes.
Serve over rice or pasta.
Servings: 4
Tags: south of the border chicken cacciatore recipe | chicken recipes
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Posted in Cooking Tips tagged Lunch, tea at 8:34 pm by Tina Bottle
Thursday’s best-loved recipe.
Coconut Peanut Brittle
1/2 cup water
1 cup corn syrup
2 cups granulated sugar
2 pounds Spanish peanuts (raw)
1 teaspoon salt
1 teaspoon baking soda
1/2 pound coconut
Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat, stirring frequently until temperature reaches 290 degrees F.
Remove from heat and add the baking soda. Stir thoroughly, then gradually stir in coconut. Stretch with well-buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.
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Posted in Cooking Tips tagged diet, tea at 7:34 pm by Tina Bottle
Monday’s best-loved recipe.
Ginger Chicken
2 1/2 to 4 pounds cut-up chicken
2 teaspoons chili powder
2 teaspoons salt
16 ounces plain yogurt
8 large cloves garlic, minced
2 x 2-inch piece ginger root, peeled and ground
To grind garlic and ginger easily, peel and chop coarsely. Put small amount of yogurt in blender, ad ginger and garlic. Pur?e until smooth. Add remaining yogurt and spices. Blend until mixed. Pour over chicken. Marinate in covered container overnight, 12 or 24 hours. Shake occasionally.
Cook over hot coals on barbecue.
Serve hot with lemon slices.
Keywords: Ginger Chicken recipe | grilled chicken recipes | barbecue recipes
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Posted in Cooking Tips tagged Coffee, Lunch, tea at 6:42 pm by Tina Bottle
Thursday’s preferred recipe.
Cafe Mexicana Cheesecake
Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chips, melted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door. Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.
To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.
Makes 8 to 12 servings.
Keywords: cafe mexicana cheesecake recipe | liqueur cakes | spirited cake recipes
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04.19.09
Posted in Cooking Tips at 5:50 pm by Tina Bottle
Saturday’s favorite recipe.
Cooking on a Seasoned Plank
Posted by FootsieBear at recipegoldmine.com 7/24/2001 8:27 am
Source: Marlboro Country Cookbooks - Morning Lights, Evening Fires
Soak a 1-inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; otherwise, use aluminum foil to fashion a drip pan. Plank may be placed on a heavy platter before being taken to the table.
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Posted in Cooking Tips tagged dinner, tea at 4:57 pm by Tina Bottle
Thursday’s best-loved recipe.
After Dinner Mint Cookies
Source: Better Homes and Gardens Christmas Cookies
3/4 cup butter or margarine
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
Few drops green food coloring
2 1/4 cups all-purpose flour
1/2 cup finely crushed chocolate sandwich cookies
with white filling (about 6 cookies)
1 teaspoon shortening (optional)
Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
Roll one half of dough between two sheets of wax paper into an 8 x 7-inch rectangle. Peel off top sheet of wax paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jellyroll style, starting from one short side, removing bottom sheet of wax paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in wax paper or clear plastic wrap. Chill about 4 hours or until firm.
Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4-inch thick slices. Place 2 inches apart on an ungreased cookie sheet.
Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
Makes about 50.
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Posted in Cooking Tips tagged soup, tea at 8:49 am by Tina Bottle
Sunday’s winning recipe.
Potluck Chicken Casserole
8 cups cubed cooked chicken
2 (10 3/4 ounce) cans condensed
cream of chicken soup, undiluted
1 cup (8 ounces) sour cream (optional)
1 cup butter-flavored cracker
crumbs (about 25 crackers)
2 tablespoons butter or margarine, melted
1 teaspoon celery seed
Fresh parsley (optional)
Sweet red bell pepper rings
Combine chicken, soup and sour cream; spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake, uncovered, at 350 degrees F for 30 to 35 minutes or until bubbly.
Garnish with parsley and red bell pepper if desired.
Yields 10 to 12 servings.
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