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Amy's Barbecue Chicken Salad
Thursday 07-24-2008 9:31pm ET
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can French fried onions
- 1/2 cup Ranch dressing
- 1/2 cup barbeque sauce
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
- In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
- In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Chocolate Mud Cake Recipe
Wednesday 07-23-2008 9:11pm ET
Ingredients:
1 1/2 cups (185 g / 6 oz) self-raising flour 1/2 cup (60 g / 2 oz) plain flour 1/2 cup (40 g / 1 1/4 oz) cocoa powder 250 g (8 oz) butter, chopped 1 tablespoon oil 1 1/2 cups (375 g / 12 oz) caster sugar 1 tablespoon instant coffee powder 2 eggs. Lightly beaten Topping:
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped Preparation: Preheat oven to 160 C (315 F). Brush a 20 cm round tin with oil, line base and side with paper. Sift the flours and cocoa powder into a large mixing bowl and make a weill in the centre. Combine the butter, oil chocolate, sugar and coffee powder with 1 cup (250 ml / 8 fl oz) water in pan. Stir over low heat until the chocolate and butter are melted, and the sugar is dissolved. Remove from the heat. Pour the chocolate mixture into the well in dry ingredients. Wisk until just dombined. Add the eggs and mix well. Pour the mixture into the tin and bake for 2 hours. Leave in the tin to cool completely, then turn out onto a wire rack. Pour the topping* over the cake and allow it ti run down the side. *Topping: combine the butter and chocolate in a pan. Stir over low heat until the butter and chocolate are melted. Remove from the heat and allow the mixture to cool slightly.
www.free-old-time-cooking-recipes.com
Cucumber Tomato Salad Jan Peterson...Yummy!
Tuesday 07-22-2008 2:54pm ET
2 medium tomatoes, sliced and quartered 1 large cucumber, peeled and sliced 4 green onions, chopped 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup cider vinegar 1 cup water
- In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight.
Grandma's Apple Pie-Grandma's Cookbook
Monday 07-21-2008 2:25pm ET
- 6 cups peeled, sliced apples (Idared, Golden Delicious, Jonathan, Granny Smith)
- 1 tablespoon fresh lemon juice
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- pastry for double-crust 9-inch pie
Preheat oven to 450°F. Combine apples and lemon juice in mixing bowl. Combine sugar, brown sugar, flour, cinnamon and nutmeg; mix well. Pour sugar mixture over apples, and stir to coat. Spoon filling into pastry-lined 9-inch pie pan. Dot with butter. Transfer top pastry to top of pie, trimming off excess. Fold edges under to seal, and flute rim. Cut slits, decorative or not, into top pastry for steam to escape. Bake in preheated 450°F oven for 15 minutes. Reduce heat to 350°F, and bake for 45 minutes. Pimiento Cheese Recipe courtesy Paula Deen
Sunday 07-20-2008 10:05pm ET
1 (8-ounce) package shredded sharp Cheddar
1 (8-ounce) package shredded white Cheddar
1 (4-ounce) jar pimientos, with juice
1/2 cup mayonnaise
Salt and pepper
Mix the shredded cheeses together with the pimientos. Stir in the mayonnaise. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
Serve with corn chips or bread.
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© 2008