Вход в бассейн на коньках строго воспрещен. Администрация.
*jules*
Вход в бассейн на коньках строго воспрещен. Администрация.
втр, 6 мар. 2007 г. 17:20
*jules*
Вход в бассейн на коньках строго воспрещен. Администрация.
втр, 6 мар. 2007 г. 17:22
*jules*
Вход в бассейн на коньках строго воспрещен. Администрация.
втр, 6 мар. 2007 г. 17:32
втр, 6 мар. 2007 г., 20:55
Chicken with almonds:
INGREDIENTS:
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
PREPARATION:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.
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A baked chicken recipe with chicken breasts and almonds.
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken. Sprinkle almonds on top. Cover with foil and bake at 350° for 45 minutes.
Recipe for chicken with almonds serves 4 to 6.
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Ginger Chicken with Almonds Recipe
The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.
4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed oil or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoond kosher salt
1/4 teaspoon freshly ground pepper
4 large scallions (or 6 small), trimmed
1/2 cup mango chutney, large pieces chopped
1/4 cup chicken broth
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted
1 Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
2 Thinly slice white parts of scallions. Julienne green parts; set aside.
3 Stir together chutney, broth, and garlic in a small bowl.
4 Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.
Serves 4-6.
INGREDIENTS:
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
PREPARATION:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.
--------------------------------------------------------
A baked chicken recipe with chicken breasts and almonds.
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken. Sprinkle almonds on top. Cover with foil and bake at 350° for 45 minutes.
Recipe for chicken with almonds serves 4 to 6.
----------------------------------------------------------
Ginger Chicken with Almonds Recipe
The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.
4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed oil or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoond kosher salt
1/4 teaspoon freshly ground pepper
4 large scallions (or 6 small), trimmed
1/2 cup mango chutney, large pieces chopped
1/4 cup chicken broth
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted
1 Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
2 Thinly slice white parts of scallions. Julienne green parts; set aside.
3 Stir together chutney, broth, and garlic in a small bowl.
4 Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.
Serves 4-6.
-----
Nothing says "Obey Me" like a bloody head on a fence post!
Nothing says "Obey Me" like a bloody head on a fence post!
Не верьте слухам. Я ещё хуже!
lady bastet
Chicken with almonds:
INGREDIENTS:
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
PREPARATION:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.
--------------------------------------------------------
A baked chicken recipe with chicken breasts and almonds.
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken. Sprinkle almonds on top. Cover with foil and bake at 350° for 45 minutes.
Recipe for chicken with almonds serves 4 to 6.
----------------------------------------------------------
Ginger Chicken with Almonds Recipe
The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.
4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed oil or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoond kosher salt
1/4 teaspoon freshly ground pepper
4 large scallions (or 6 small), trimmed
1/2 cup mango chutney, large pieces chopped
1/4 cup chicken broth
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted
1 Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
2 Thinly slice white parts of scallions. Julienne green parts; set aside.
3 Stir together chutney, broth, and garlic in a small bowl.
4 Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.
Serves 4-6.
INGREDIENTS:
1/2 cup sliced almonds
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
PREPARATION:
Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.
--------------------------------------------------------
A baked chicken recipe with chicken breasts and almonds.
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken. Sprinkle almonds on top. Cover with foil and bake at 350° for 45 minutes.
Recipe for chicken with almonds serves 4 to 6.
----------------------------------------------------------
Ginger Chicken with Almonds Recipe
The whole dish can be made in half an hour, especially if you do a lot of the prep while the chicken is marinating.
4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed oil or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoond kosher salt
1/4 teaspoon freshly ground pepper
4 large scallions (or 6 small), trimmed
1/2 cup mango chutney, large pieces chopped
1/4 cup chicken broth
1 teaspoon minced garlic
1/4 cup sliced almonds, toasted
1 Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes (or longer, or overnight, in the refrigerator).
2 Thinly slice white parts of scallions. Julienne green parts; set aside.
3 Stir together chutney, broth, and garlic in a small bowl.
4 Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.
Serves 4-6.
-----
Nothing says "Obey Me" like a bloody head on a fence post!
Nothing says "Obey Me" like a bloody head on a fence post!
Не верьте слухам. Я ещё хуже!
втр, 6 мар. 2007 г. 20:55
Oбeзьянka
срд, 7 мар. 2007 г. 11:21
Last edited by Oбeзьянka on срд, 7 мар. 2007 г. 11:24
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