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Ingredients:
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Posted on 19 April 2003 @ 17:27:35
Number of Servings: 2
Ingredients: 1 ripe banana 3/4 cup pineapple juice 1/2 cup low-fat vanilla yogurt 1/2 cup strawberries
Directions: Break banana into small pieces;put in blender with pineapple juice, yogurt and strawberries, blend until smooth.
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Fruit Slush
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Posted on 19 April 2003 @ 17:26:46
Ingredients: 1-3/4 cup sugar small can frozen orange juice 3 oz. can apricot nectar 6 mashed bananas large can crushed pineapple 10 oz. pkg. frozen strawberries
Directions: Dissolve sugr in 2 cups hot water. Add frozen orange juice along with 2 cans water. Add apricot nectar, bananas, pineapple and strawberries. Mix thoroughtly. Place in individual servings or 1 serving bowl, as desired, and freeze. Stir occasionally as freezing.
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Punch
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Posted on 19 April 2003 @ 17:25:57
Ingredients: 2 6oz. cans frozen orange juice 1 1/2 cups water 1 cup pineapple cubes 1/2 cup sugar 2 quarts gingerale
Directions: Combine all ingredients except gingerale and chill. Just before serving add gingerale.
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Triple Chocolate Cookie Crunch Milk Mixer
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Posted on 19 April 2003 @ 17:25:09
Ingredients: 2 cups Chocolate milk 1 package JELL-O Brand Chocolate Flavor Instant Pudding ½ cup crushed chocolate sandwich cookies
Directions: Mix together all ingredients in a large glass. Stir or shake well. Enjoy!
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Milk Shake
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Posted on 19 April 2003 @ 17:24:03
Preparation Time: 2 minutes Number of Servings: 2 or 3 glasses Calories Per Servings: none Nutrition Info: very tastey after dinner or super Ingredients: 2-3 skoops of any flavored of ice cream 2 cups of milk 1 or 2 ice cubes(your choice)
Directions: You take a jug and put 2-3 skoops of ice cream in it.and then you take the jug of milk and pour 2 cups of milk in the jug that has ice cream in it and stir it with the egg mixture.then you pour it a glass and drink it.
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Chicken La Porte
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French
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Posted on 19 April 2003 @ 17:22:29
Number of Servings: 4
Ingredients: 24 chicken tenderloins 6 Tbsp. butter 1 cup mushrooms 1 pound medium oysters Basic White Sauce
Directions: Saute chicken in butter; drain. In frying pan, prepare white sauce. Add mushrooms and oysters. Bring sauce to boil, then simmer 5 minutes. Add chicken and simmer 3-4 minutes. Split into 4 servings. You can serve alone or over angel hair pasta.
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Honey Roasted Chicken
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Posted on 19 April 2003 @ 17:21:38
Ingredients: 3-1/2to 4 pounds chicken (2 whole chickens cut into 8 pieces) 1 stick butter 2 cloves garlic, chopped 1 tsp. salt 1 tsp. curry powder 1/2 cup honey 1/4 cup dijon mustard 2 Tbsp. chutney small handful dried currants or chopped raisins
Directions: Melt butter in medium saucepan. Add onions, garlic, salt and curry powder. Cook until onions are tender. Add honey, mustard, chutney and currants. Mix well and remove from heat. Dip each chicken piece in mixture and coat well. Place chicken in shallow baking dish. Heat oven to 400 degrees and cook chicken until brown on top, about 45 minutes. Serve over rice.
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Mexican Chicken
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Mexico
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Posted on 19 April 2003 @ 17:21:02
Ingredients: 1 pkg. (12) corn tortillas (not the ready to serve) 1 onion, chopped 1 green pepper, chopped 3 pounds or more chicken, cooked and boned 2 cup sharp cheddar or longhorn cheese, grated SAUCE: 1 can cream of chicken soup 1 cup chicken broth
Directions: Cut up boned chicken. Saute onion, add chopped pepper. Cook slightly and add to above sauce. Fill 3-quart casserole with a layer of torn or cut up tortillas; next add a layer of chicken, having a cheese layer on top. Repeat layering. Pour sauce over all and move with spoon so sauce reaches down into the layers. Let stand overnight in refrigerator. Cook 1 hour at 350 degrees. Mushrooms or pitted ripe olives may be added.
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Pineapple Chicken
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Posted on 19 April 2003 @ 17:19:25
Number of Servings: 6
Ingredients: 6 boned and skinned chicen breasts SAUCE: 1 Tbsp. minced garlic or 1 clove garlic, pressed 1 Tbsp. dijon mustard 1 tsp. worcestershire sauce 1 Tbsp. barbecue sauce 1 tsp. cornstarch 1 (20oz.) can pineapple slices
Directions: Arrange chicken in shallow dish and broil 6-8 minues until brown. While browning prepare sauce. Drain juice from pineapple slice, reserving slices for later. Combine juice with garlic, mustard, worcestershire sauce, barbecue sauce and cornstarch. Pour sauce over browned chiceen and bake for 30 minutes at 375. Arrange pineapples around chicken. Bake for additional 5 minutes. Grnigh with red and green pepper slices or lemon slices
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Chicken Fajitas
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Posted on 19 April 2003 @ 17:18:44
Ingredients: 1-1/2 pounds chicken 1/2 cup red wine vinegar 2 tsp. cornstarch 1 tsp. chili powder 1 tsp. sugar
Directions: Marinate chicken in refrigerator covered. In 1 tablespoon oil saute 1 onion. Add green and yellow peppers. Cook until tender. Stir in 3 chopped tomatoes. Stir fry chicken wwth marinade. Add to peppers, etc. Put in warm tortillas. You may add sour cream, grated cheese, salsa, etc.
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