Ingredients
400 g packet frozen mango (if fresh mango is available, it is preferable)
300 ml. cream
1/2 C. caster sugar
1/4 C. mango or apricot nectar
mango slices and fresh mint sprigs, to garnish
Directions
Defrost the mango until it is soft enough to mash but still icy. If fresh, puree the flesh of 3-4 large ones in a food processor. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture. Spoon the mixture into a lamington tray; cover and freeze for about 1 1/2 hours or until half-frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.
Thursday, August 7, 2008
Crunchy Walnut Chicken
The crunchy and yet tender texture of the chicken will please you,and a nice punch of spice matches well with the nutty richness of the crust. Serve with toasted french bread and a herbed spinach salad.
Ingredients
4 8 oz. chicken breast (pounded thin, 3/4 inch)
2 C. walnuts
1/2 C. mayonnaise
1/2 C. horseradish mustard
kosher salt and pepper to taste
cooking spray
Directions
Preheat oven to 400 degrees. Spray baking dish with cooking spray. Finely grate walnut, spread on plate, and set aside.
Mix mayonnaise and horseradish mustard together. Coat chicken with mixture and walnuts. Bake for 25 minutes, turning chicken halfway through
Ingredients
4 8 oz. chicken breast (pounded thin, 3/4 inch)
2 C. walnuts
1/2 C. mayonnaise
1/2 C. horseradish mustard
kosher salt and pepper to taste
cooking spray
Directions
Preheat oven to 400 degrees. Spray baking dish with cooking spray. Finely grate walnut, spread on plate, and set aside.
Mix mayonnaise and horseradish mustard together. Coat chicken with mixture and walnuts. Bake for 25 minutes, turning chicken halfway through
Monday, July 28, 2008
Express Broccoli Beef Stirfry.
This is a quick and easy dinner for those nights you need dinner on the table fast. I use already prepared ingredients for this.
Ingredients
2 C. frozen stir fry beef
1 pkg. steamed fresh broccoli
1/2 stick butter
2 Tbs. minced garlic
1/2 C. grated Parmesan cheese
Directions
Cook broccoli in microwave for 2 1/2 - 3 minutes, until crisp tender. Melt butter in skillet. Add garlic and saute for 1 minute. Then add frozen beef and cook until thawed. Add broccoli and cook until tender. Add cheese during last minute of cooking.
May be served over rice if desired.
Serving Size
Ingredients
2 C. frozen stir fry beef
1 pkg. steamed fresh broccoli
1/2 stick butter
2 Tbs. minced garlic
1/2 C. grated Parmesan cheese
Directions
Cook broccoli in microwave for 2 1/2 - 3 minutes, until crisp tender. Melt butter in skillet. Add garlic and saute for 1 minute. Then add frozen beef and cook until thawed. Add broccoli and cook until tender. Add cheese during last minute of cooking.
May be served over rice if desired.
Serving Size
Egg Drop Vegetables Soup
The easy Chinese soup with the addition of mixed veggies
Ingredients
3 Tbs. corn starch
6 Tbs. cold water
6 C. of chicken broth
1 C. of frozen mixed vegetables
1/8 tsp. white pepper
1/4 tsp. salt
3 eggs
2 Tbs. chopped chives
Directions
Mix the corn starch and cold water together to make a slurry and set aside. Bring chicken broth to a slow boil. Add mixed vegetables and simmer for five minutes. Add the pepper and salt. Beat the eggs and let drop into the boiling broth. Cook for five minutes or till the eggs are done. Add the corn starch slurry and cook till thickened. Add chives and remove from heat.
Can substitube with canned corn.
Ingredients
3 Tbs. corn starch
6 Tbs. cold water
6 C. of chicken broth
1 C. of frozen mixed vegetables
1/8 tsp. white pepper
1/4 tsp. salt
3 eggs
2 Tbs. chopped chives
Directions
Mix the corn starch and cold water together to make a slurry and set aside. Bring chicken broth to a slow boil. Add mixed vegetables and simmer for five minutes. Add the pepper and salt. Beat the eggs and let drop into the boiling broth. Cook for five minutes or till the eggs are done. Add the corn starch slurry and cook till thickened. Add chives and remove from heat.
Can substitube with canned corn.
Bake Asian Chicken Breast
Serve this tangy and sweet chicken with fresh veggies over some hot steamy rice and enjoy.
Ingredients
1 large red pepper, cut into strips
1/2 C. water chestnut slices
1/3 C. chopped green onion
1/4 lb. snow peas, fresh
4 boneless skinned chicken breasts
1 Tbs. sesame seed oil
1/2 tsp. grated ginger root
1 clove garlic
3 Tbs. soy sauce
Directions
reheat oven to 500 degree. Lightly oil 4 sheets of aluminum foil, 14 x 12 inches in size.
Place 1/4 of the red peppers, snow peas, water chestnuts and green onion on each piece of foil. Place 1 chicken breast on each pile of vegetables. Stir the oil, ginger root, garlic and soy sauce together. Spoon over chicken.
Fold foil in pouch and place on cookie sheet. Bake in 500-degree oven for 12 minutes. Serve with rice.
Ingredients
1 large red pepper, cut into strips
1/2 C. water chestnut slices
1/3 C. chopped green onion
1/4 lb. snow peas, fresh
4 boneless skinned chicken breasts
1 Tbs. sesame seed oil
1/2 tsp. grated ginger root
1 clove garlic
3 Tbs. soy sauce
Directions
reheat oven to 500 degree. Lightly oil 4 sheets of aluminum foil, 14 x 12 inches in size.
Place 1/4 of the red peppers, snow peas, water chestnuts and green onion on each piece of foil. Place 1 chicken breast on each pile of vegetables. Stir the oil, ginger root, garlic and soy sauce together. Spoon over chicken.
Fold foil in pouch and place on cookie sheet. Bake in 500-degree oven for 12 minutes. Serve with rice.
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