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Recipes
CHICKEN MARSALA
By Silvermama
A Burgundy wine works with this if you have it on hand
- 1/2 cup dry Marsala wine
- 1 tsp cornstarch
- 1/2 tsp dried tarragon
- 1/8 tsp salt
- 1/4 cup Italian Seasoned Breadcrumbs
- 2 tbs grated Parmesan cheese
- 1/8 tsp garlic powder
- 4 6 oz. skinless, boneless chicken breast halves
- 2 tsp olive oil
- 2 cups hot cooked angel hair pasta
AMISH FRIENDSHIP BREAD
By Silvermama
AMISH FRIENDSHIP BREAD Important Notes: Do not use any type of metal spoon or bowl for mixing
- Important Notes:
- AMISH FRIENDSHIP BREAD
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- then follow day 10 directions
- Do not use any type of metal spoon or bowl for mixing.
- Do not refrigerate.
- If air gets into the bag, let it out.
- It is normal for batter to rise, bubble and ferment.
PERUVIAN STIR FRIED BEEF AND POTATOES
By Silvermama
Any type of tender beef will work for this recipe
- 2 lbs beef tenderloin, sliced into 1/4 inch strips
- 1 tsp ground pepper
- 1 tsp ground cumin
- 1/4 cup soy sauce
- 2 tbs corn oil
- 3 large garlic cloves, finely chopped
- 2 medium onions, sliced
- 4 jalapenos, seeded and thinly sliced
- 1 1/2 lg plum tomatoes, halved and cut into 8ths
- 1/4 cup dry red wine
- 1/4 cup beef stock
- 2 tbs freshly chopped cilantro
- Oven-Fried Potatoes (below)
CHICKEN POT PIE
By Silvermama
You can use any left over chicken; but a left over smoked chicken will give it a strange flavor
- 1 can (10 3/4 oz) chicken broth
- 4 medium carrots, thinly sliced
- 2 tbs olive oil
- 2 cups quartered medium mushrooms
- 1 cup frozen peas
- 1 refrigerated unbaked pie crust (for
- 9 inch pie) 1 1/3 cups water, divided
- 3 medium red potatoes, scrubbed
- and diced
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 2 1/2 cups chopped cooked chicken
RED BEEF CURRY
By Silvermama
Spicy rendition; serve over Jasmin rice
- 8 oz tender beef
- 6 oz coconut milk
- 3 tbs water
- 1 bunch basil, sliced
- 1 1/2 tbs curry paste
- 1 tbs fish sauce
- 3 fresh chilis (chopped)_
- 8 oz fresh mushroom or canned veg
- (baby corn, bamboo shoots, etc.
CHICKEN PROVENCAL
By Silvermama
Once you have your ingredients together, this is a quick-cook
- 4 6 oz, skinless, boneless chicken
- breast halves
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbs olive oil
- 1 garlic clove, minced
- 1 cup chicken stock or broth
- 1 1/2 tsp Herbes de Provence
- 1 tsp butter
- 1 tsp lemon juice
- Fresh thyme sprig (optional)
SHEPHERD'S PIE
By Silvermama
Freeze any left overs and bring to room temp before reheating
- For topping:
- 1 lb ground chuck, chicken or turkey
- 1 cup chopped onion
- 2 carrots, coarsely chopped
- 2 tbs tomato paste
- 2 tbs flour
- 2 tbs Worcestershire sauce
- Salt/pepper
- 5 oz (1/2) box frozen peas, thawed
- 1 1/2 lbs potatoes, peeled and quartered
- salt/pepper
- 1 cup milk
- 6 tbs butter
CHICKEN TETRAZINNI
By Silvermama
Any left over turkey or chicken can be substituted
- 1 cup fresh mushrooms
- 1/4 cup margarine
- 2 cups chicken broth or bullion
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 3 cups diced, cooked chicken (or turkey)
- 1 medium sliced onion 1/4 cup flour
- 1 cup light cream
- 1/4 tsp pepper
- 1 oz. Pkg angel hair pasta, cooked and drained
- 1 cup shredded, aged cheese
BANANA NUT BREAD
By Silvermama
This one is for banana lovers; calls for six bananas
- 1 cup butter or margarine
- 2 cups sugar
- 4 egg
- 1/4 tsp salt
- 2 tsp soda
- 4 cups flour
- 6 large bananas, very ripe, mashed
- 1 cup finely chopped pecans