WildStar

Chicken Stew

 

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Ingredients

 

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

 

 

Procedure

 

 

 

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

 

Recipe makes ten servings.

 

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

 

 

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

 

Serving Information

 

Serves: 6

B) I liked him in bouth of the show's :(

:) Chicken Stew

Diabetic Recipe :)

Ingredients:

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

 

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

 

Recipe makes ten servings.

 

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

 

 

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

Sugar Free, Low Carb Holiday Brunch Casserole

 

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Ingredients

 

12 eggs

12 oz. Canadian bacon or ham - diced

1/4 pound butter

1/2 cup cream

1 pound shredded cheddar cheese

10 slices low carb bread (Life Style Bread® recommended)

2 tablespoons chopped chives

salt & pepper to taste

Procedure

 

Preheat the oven to 350° F. Prepare a large glass bake dish with spray oil.

 

In a blender, combine the eggs, cream, butter, chives, salt and pepper until smooth. Tear the bread into bite sized pieces. Layer the ingredients in this order: bread, Canadian bacon, 1/2 shredded cheese. Pour the egg mixture evenly over the bread and cheese layers Top off with the remaining shredded cheese. Bake for 1 hour. Allow to cool slightly before serving.

 

Total Carbs: 92

Per Serving: 9.2 carbs each

 

 

 

 

 

Serving Information

 

Serves: 10

Wine Brownies

 

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Ingredients

 

1/2 Cup of Oil

 

1-2/3 Cup of NGV Wine (Preferably Barbera or Port)

 

1/2 Cube of Butter

 

2 Cups of Flour

 

2 Cups ofSugar

 

2 Eggs

 

1 Tsp of Baking Soda

 

4 Tbs. of Cocoa (Heaping)

 

Frosting:

 

 

1/2 Cup of Butter (1 Cube)

 

4 Tbs. of Cocoa

 

6 Tbs. of Milk

 

16 oz. of powdered sugar

 

1 Cup of Nuts (Optional)

 

1/2 tsp of Salt

 

 

If one would prefer, they could use their favorite brownie mix and substitute the wine for water and/or milk. Or use this recipe:

Procedure

 

Heat oil, 1 cup of wine, butter and 4 tbs. of Cocoa. In large bowl, combine flour, sugar and heated mixture (just prior to boiling), and beat onmedium speed until smooth. In separate bowl, mix eggs with 2/3 cup of wine and baking soda. Combine all ingredients and mix well, and then fold in nuts. Pour mixture into jelly roll pan and bake 20 minutes at 350 degrees.

 

 

Icing: Heat butter and mix with 4 tbs. of Cocoa and milk. When mixed smooth pour over brownies.

 

 

Recipe is courtesy of Jerry Notestine and the Nine Gables Winery in Plymouth.

Serving Information

 

Serves: 24

Starek Rules Lets show then nea sayers that STARTREK will never die

I signed the Petition lets keep the greatist show on the aire

it was one of the good ones

Pina Colada Smoothie

 

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Ingredients

 

This delicious smoothie makes a quick breakfast or a nutritious snack. Use frozen fruit for an even thicker drink. As with all smothies, you canwhirl in a few ice cubes to make your drink frostier and thicker as well

 

1 cup frozen pineapple pieces

1 frozen banana (peel banana before freezing)

3/4 cups milk

1/2 cup frozen vanilla or strawberry yogurt

1/2 cup orange juice

3 T coconut

Procedure

 

Whirl all ingredients together in a blender until smooth. Serve immediately.

 

©2003 FabulousFoods.com

Serving Information

 

Serves: 2

Tailgate Party Platter: 2-4-05

 

Grilled Sausages with Beer Braised Onions

 

 

 

 

 

 

2 lbs. Assorted sausages (grilled)

 

3 yellow onions

 

2 tbsp chopped garlic

 

12 oz. lager

 

Salt and pepper to taste

 

2 tbsp olive oil

 

3 tbsp butter

 

 

In a small pot add oil, onions, garlic butter, and saute until soft. Add beer and cook until most liquid is gone. Cook sausage and add onions on top.

 

 

Hot Wings with Mango BBQ Sauce

 

 

Season wings with salt and pepper. Grill until 3/4 done and add BBQ sauce and cook until caramel color.

 

 

BBQ Sauce

 

 

2 tbsp butter

 

1 onion (chopped)

 

1 tsp garlic (minced)

 

1/2 cup brown sugar

 

1/4 tsp black pepper

 

1/4 tsp salt

 

2 tbsp Dijon

 

2 tbsp cider vinegar

 

1 tbsp lemon juice

 

1/4 cup Worcestershire

 

2 cups ketchup

 

2 cups water

 

2 tbsp liquid smoke

 

2 whole mangoes diced

 

2 stalks celery (minced)

 

 

Saute onion and celery with butter until clear. Add everything else, except mango. Simmer for 30 minutes, then add mango and simmer for an additional 30 minutes.

 

 

Recipe is courtesy of Ron Fleming and the Chops Steakhouse

:( Chocolate Peanut Cookies :)

 

Prep: 10 min Cook: 12 min Servings: 30 Presented by:

 

 

 

 

Ingredients

 

• 2 bars (4-oz. total) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bars

• 1 1/4 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup butter or margarine, softened (we recommend LAND O LAKES®)

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 large egg

• 1 1/2 cups coarsely chopped honey-roasted peanuts

 

 

Directions

 

PREHEAT oven to 375° F.

 

 

MICROWAVE baking bars in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

 

 

COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg and melted chocolate. Beat in flour mixture. Stir in nuts. Drop by rounded tablespoon onto ungreased baking sheets.

 

 

BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.

 

 

Recipe and photo courtesy of Nestle Toll House® and www.Meals.com

http://houseandhome.msn.com

I give it a 9.5 :)

:P I wish I could got to the to the startrek conventions

Can some one make a banner for me? thisis one i made but it is not as cool as the others

B) well she was ok but not my fav lady Docter

Dumplings for soup's

 

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Ingredients

 

1/4 pound ground pork

1/2 tablespoon chopped garlic

1 tablespoon chopped green onions

1 tablespoon chopped parsley

1 teaspoon Worcestershire sauce

1 egg yolk

2 tablespoons heavy cream

1/4 teaspoon crushed red pepper

1/4 teaspoon quatre d'epices

Salt and freshly ground black pepper

16 wonton wrappers

Procedure

 

In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined.

To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings.

In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot soup.

Make-Believe Champagne

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Start to Finish: 10 minutes

 

 

 

 

 

 

 

Ingredients

1 33.8-ounce bottle carbonated water, chilled

1 33.8-ounce bottle ginger ale, chilled

1 24-ounce bottle unsweetened white grape juice, chilled

Ice cubes or Party Ice Cubes (recipe follows)

 

Directions

In a large pitcher combine carbonated water, ginger ale, and grape juice. Pour over ice cubes in chilled champagne glasses or wine glasses. Serve immediately. Makes about 20 (4-ounce) servings.

For Party Ice Cubes: Place small pieces of fruit (berries or tiny citrus wedges), small sprigs of fresh mint, or 1/2-inch strips of orange peel into the compartments of ice cube trays. Add enough water to fill, then freeze.

 

Nutritional Information

Nutritional facts per serving

calories: 37, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 14mg, carbohydrate: 9g, fiber: 0g, protein: 0g, vitamin A: 0%, vitamin C: 0%, calcium: 0%, iron: 1%

 

 

Data can alwasy be put backe togethere

I gave ir'hara a 9.5

Bugia, or Liar's Cookies Recipe courtesy Michael Chiarello

See this recipe on air Sunday Dec. 12 at 1:00 PM ET/PT.

 

 

 

 

Recipe Summary

Difficulty: Expert

Prep Time: 45 minutes

Inactive Prep Time: 2 hours

Cook Time: 15 minutes

Yield: about 6 dozen

User Rating:

 

 

 

 

2 1/2 cups all-purpose flour, plus more for dusting work surface

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

2 large eggs

1/2 cup (1 stick) unsalted butter, melted and cooled briefly

1/4 cup freshly squeezed orange juice

1 1/2 tablespoons brandy

1/2 teaspoon pure vanilla extract

3/4 teaspoon ground anise seeds

4 to 6 cups peanut or vegetable oil, for deep-frying

About 2 cups powdered sugar

 

Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.

Remove the dough from the bowl onto a floured board. Knead by hand until smooth. Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.

 

Heat the oil in a deep fryer or deep pot to 350 degrees F.

 

Meanwhile, cut the dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. Then pass through successively narrower settings until the dough is almost thin enough to see through; depending on your pasta machine, this will probably be the next to thinnest setting.

 

Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough. The cookies curl when they fry, so fancier shapes are not important. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying. Fry in batches, turning once, until puffed and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to drain.

 

While the cookies are still hot, dust them well with powdered sugar. Wait for a few minutes while the oil and heat absorb and melt most of this first coating. Dust well a second time until the cookies are quite white. The cookies will keep for a week or so in an airtight container. You may need to re-dust them with sugar before serving.

 

Only a few cookies at a time will fit, even in a big pot, so frying takes time. It is best to have company in the kitchen, ready with lots of good talk to keep you amused. And there are always the warm cookies to eat along the way as a reward. You can also dredge the cookies in granulated sugar, crystal sugar, or even a mix of powdered sugar and unsweetened cocoa powder.

 

Apple Breakfast Cake

 

Prep: 15 min Cook: 45 min Servings: 12 Presented by:

 

 

 

 

Ingredients

 

• 1 (12 oz.) package STOUFFER'S frozen Harvest Apples

• 1 (18.25-oz.) package yellow cake mix

• 3 large eggs

• 1 1/3 cups milk

• 1/2 teaspoon cinnamon

• 1 recipe streusel topping (recipe follows)

 

 

Directions

 

PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan.

 

 

BEAT cake mix, eggs, milk and cinammon in large mixer bowl until just moistened. Beat for two minutes at medium speed.

 

 

FOLD apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.

 

 

BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

 

 

FOR STREUSEL TOPPING

 

 

COMBINE ¾ cup quick or old-fashioned oats, ¾ cup chopped pecans or walnuts, ½ cup packed dark brown sugar, ½ cup melted butter, and ½ teaspoon ground cinnamon in medium bowl; mix well.

 

 

,

 

 

Recipe and photo courtesy of Stouffer's® and www.Meals.com

http://houseandhome.msn.com

the forge

Hot Buttered Cider

 

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Ingredients

 

 

 

 

Prep: 10 min Cook: 15 min Servings: 10 :

 

 

 

 

Ingredients

 

• 8 cups apple cider or apple juice

• 2 tablespoons packed brown sugar

• 4 inches stick cinnamon

• 1 teaspoon whole allspice

• 1 teaspoon whole cloves

• 1 small lemon (peel only

• 2 tablespoons butter

• 10 cinnamon sticks (optional)

 

 

 

Procedure

 

 

 

Ingredients

 

• 8 cups apple cider or apple juice

• 2 tablespoons packed brown sugar

• 4 inches stick cinnamon

• 1 teaspoon whole allspice

• 1 teaspoon whole cloves

• 1 small lemon (peel only

• 2 tablespoons butter

• 10 cinnamon sticks (optional)

 

 

Directions

 

1. Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag.

 

 

2. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.

 

 

Make-Ahead Tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepared cider warm in a crockery cooker on low-heat setting.

 

 

 

Nutritional Information

 

1 serving:Calories 128;Fat 2g(Saturated 1g);Cholesterol 6mg;Sodium 30mg;Carbohydrate 30g(Dietary Fiber 0g);(Protein 0g)

 

:unsure: Robin Curtises Saavik

Double Grild Cheese Sandwich

 

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Ingredients

 

you need two slices of hole wheat (or white bread)

one slice of youre fave American sharpe

and the other a slice Swise cheese

Procedure

 

butter the bread (or cover with cooking spray butter flaver) and gril entil golden brown on both sides.

slice in to ether halfsof forths

Serving Information

 

Serves: 1