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Recipes
Mustard Lemon Chicken
By Caaren
Rinse chicken, place in plastic bag Marinade for 2-4 hours with mixed ingredients
- 6 medium boneless, skinless chicken breasts
- 1/3 c. lemon juice
- 1/4 c. course-grain brown mustard
- 3 T. sugar
- 2 T. cooking oil.
Bonnie's Orange Cottage Cheese Salad
By Caaren
Sprinkle Jello over cottage cheese
- 16 oz cottage cheese
- 1 package Jello gelatin Mix
- 1 can pineapple tidbits, drained
- 1 can mandarin oranges, drained
- 1 small Cool Whip
Chicken Dijon
By Caaren
Simmer onions, wine, terragon until 1/2 liquid left Stir in mustard, honey, and salt/pepper to taste Coat chicken...
- 1 c. dry white wine
- 1/2 c. onions, finely diced
- 4 chicken breasts
- 2 t. terragon
- 2 T. dijon mustard
- 2 T. honey
Stir Fry Sauce
By Caaren
Mix ingredients well. Pour over cooked meat/vegetables
- 1/4 c. cooking shery
- 1/4 c. soy sauce
- 2 T. water
- 2 T. worchestershire sauce
- 2 t. cornstarch
- 2 cloves garlic, minced
- 1/2 t. crushed red pepper
- 2 t. ginger
- 1 t. sugar
Bonnie's Sugar Cookies
By Caaren
Cream sugars, margarine, and oil until light and fluffy
- 1 c. powdered sugar
- 1 c. granulated sugar
- 2/3 c. margarine
- 1 c. vegetable oil
- 2 eggs
- 1 t. vanilla
- 4 c. flour
- 1/2 t salt
- 2/3 t. baking soda
- 1 t. cream of tartar
Rachel Ray's Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
By Caaren
Heat a grill pan over high heat
- 1 1/2 pounds boneless, skinless chicken thighs
- Extra-virgin olive oil, for drizzling
- Coarse salt and black pepper
- 3 stems fresh rosemary, leaves stripped and chopped
- 1 cup chicken or vegetable stock
- 1-ounce dried porcini mushrooms
- 2 tablespoons extra-virgin olive oil
- 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
- 2 cloves garlic, crushed
- 1 large shallot, chopped
- 2 portobello mushroom caps, halved and thinly sliced
- Coarse salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
Lemon Chicken Primavera
By Caaren
Preheat grill to medium-high OR oven to 450 Get two pieces of aluminum foil
- 2 boneless, skinless chicken breasts
- 1 package (16-oz) frozen stir-fry vegetables
- 2 T. butter or margarine
- 2 T. water
- peel from 1 lemon
- juice from 1 lemon
- 1 t. garlic salt
- 1 t. dried basil
Cherry-Rhubarb Slump
By Caaren
Special sugar-filled dumplings steam on a colorful bed of fruits in this range-top skillet dessert
- Dumpling Batter:
- 5 1/2 c. fresh rhubarb -- cut in 1-inch pieces
- 1 can (21 oz) cherry pie filling
- 3/4 t. ground allspice
- 1 T. brown sugar
- 3/4 c. flour
- 1/3 c. sugar
- 1 t. baking powder
- 1/8 t. salt
- 3 T. cold butter, cu t in pieces
- 1/4 c. milk
- 1/2 t. vanilla
Peach Parfait Pie
By Caaren
This recipe is good u sing strawberry jello and 1 c
- 3 1/2 c. sliced peaches (large can)
- 1 pkg. lemon or peach jello (small)
- 1/2 c. cold water
- 1 pt vanilla ice cream
- 1 9" BAKED pie crust or graham cracker crust
- 1/2 c. heavy cream -- whipped
Bonnie's Oatmeal Cookies
By Caaren
Heat oven to 350 Mix/cream shortening, sugars, egg, water, vanilla Stir in remaining ingredients
- 3/4 c. shortening
- 1 c. brown sugar (packed)
- 1/2 c. sugar
- 1 egg
- 1/4 c. water
- 1 t. vanilla
- 1 c. flour
- 1 t. salt
- 1 t. cinnamon
- 1/2 t. baking soda
- 1/2 t. cloves
- 1 c. raisins
- 1 c. chopped nuts
- 3 c. quick cook oats