cabbage
green onions
cooked chicken
crushed ramen noodles (brown in oil or butter)
mix together
Dressing:
3/4 cup oil
4 1/2 Tablespoons rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoons pepper
Monday, April 30, 2012
Chicken Fingers Parmesan
*Double for a large family
8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese
Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
Heat the olive oil over medium heat in an extra-deep, 12 inch, nonstick skillet that has a lid. Place the chicken in the bag with the crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil. Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce. Add the sauce to the skillet directly over the chicken strips. Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the skillet. Cover and continue to simmer until the cheese melts, 1 to 2 minutes.
Drain the spaghetti and place some on each serving plate. Top with the chicken and sauce, and serve.
Serves 4.
8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese
Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
Heat the olive oil over medium heat in an extra-deep, 12 inch, nonstick skillet that has a lid. Place the chicken in the bag with the crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil. Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce. Add the sauce to the skillet directly over the chicken strips. Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the skillet. Cover and continue to simmer until the cheese melts, 1 to 2 minutes.
Drain the spaghetti and place some on each serving plate. Top with the chicken and sauce, and serve.
Serves 4.
Gingerbread Waffles
1/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup light molasses
2 eggs, well beater
1 cup milk
2 cups sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt
2 bananas, sliced
1/2 cup whipping cream, whipped
Cream butter, brown sugar, molasses, eggs, and milk. Sift together flour, baking powder, cinnamon, ginger, allspice, and salt; add to the molasses mixture. Bake on greased waffle iron. Top with sliced bananas and whipped cream.
1/2 cup brown sugar, packed
1/2 cup light molasses
2 eggs, well beater
1 cup milk
2 cups sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt
2 bananas, sliced
1/2 cup whipping cream, whipped
Cream butter, brown sugar, molasses, eggs, and milk. Sift together flour, baking powder, cinnamon, ginger, allspice, and salt; add to the molasses mixture. Bake on greased waffle iron. Top with sliced bananas and whipped cream.
Honey Ambrosia
1/2 cup orange juice
1/4 cup honey
2 T. lemon juice
Heat together in microwave to blend; cool
2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 lb strawberries
2 apples, sliced
Combine in large bowl. Pour liquid over fruit and gently mix.
1/4 cup honey
2 T. lemon juice
Heat together in microwave to blend; cool
2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 lb strawberries
2 apples, sliced
Combine in large bowl. Pour liquid over fruit and gently mix.
Thursday, April 26, 2012
3 minute cobbler (3 min to mix it up)
1/2 cup butter (unsalted)
3/4 cup milk (up to 1 cup?)
1 cup flour
1/4 tsp salt
1 cup granulated sugar
2 tsp baking powder (up to 1 T.?)
16 oz fruit pie filling or fruit (4 cups peach slices + 1 cup sugar, boiled together)
Melt butter in a 9 inch casserole dish (round for a thicker cobbler, 9x13 for thinner). Stir in flour, sugar, baking powder, milk and salt until all of the lumps are gone (easier if you add milk a little at a time after mixing the rest). Dump on top of butter. Don't stir.
Dump the fruit on top, but don't stir it in. Bake for 60 min at 350 degrees. (Or 40 min at 375)
3/4 cup milk (up to 1 cup?)
1 cup flour
1/4 tsp salt
1 cup granulated sugar
2 tsp baking powder (up to 1 T.?)
16 oz fruit pie filling or fruit (4 cups peach slices + 1 cup sugar, boiled together)
Melt butter in a 9 inch casserole dish (round for a thicker cobbler, 9x13 for thinner). Stir in flour, sugar, baking powder, milk and salt until all of the lumps are gone (easier if you add milk a little at a time after mixing the rest). Dump on top of butter. Don't stir.
Dump the fruit on top, but don't stir it in. Bake for 60 min at 350 degrees. (Or 40 min at 375)
Peach pie filling
Mix together:
5 cups peaches
1 cup sugar
1/4-1/2 tsp cinnamon
1/3-1/2 cup flour
That gets you the filling.
Dot with 2 Tbsp butter, top with crust (cut slits), sprinkle with 2 tbsp sugar.
Cook for 35-45 minutes at 425 degrees.
5 cups peaches
1 cup sugar
1/4-1/2 tsp cinnamon
1/3-1/2 cup flour
That gets you the filling.
Dot with 2 Tbsp butter, top with crust (cut slits), sprinkle with 2 tbsp sugar.
Cook for 35-45 minutes at 425 degrees.
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