* Exported from MasterCook * Chicken Carino Recipe By : Carino Restaurant, NY
Serving Size : 4 Preparation Time :0:00
Categories : Chicken And Poultry Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons vegetable oil
1 1/2 pounds chicken breast -- boneless, skinless
Salt and freshly ground black pepper -- to taste
1 cup flour -- about
1 teaspoon minced garlic
3 tablespoons balsamic
OR red wine vinegar
1/2 cup chicken stock
3 cups bell pepper pieces
1 cup mushrooms -- thinly sliced Bell pepper pieces should be a mixture of red, green, and yellow
peppers. 1. Preheat the oven to 375 degrees. 2. In a saute pan large enough to hold all of the ingredients, heat the
oil over medium heat. 3. Cut the chicken into bite sized pieces. Season the chicken pieces
with the salt and pepper, then dredge them in the flour, shaking off any
excess. Add them to the hot oil and cook the chicken on all sides until
it is golden in color and fully cooked. Remove the cooked chicken to a
strainer set over a bowl and let the oil drain off. 4. Pour any excess oil out of the pan, return the pan to the heat, and
add the garlic. Cook, stirring for 1 minute. Slowly add the vinegar
and cook for 30 seconds. Add the stock and bring to a boil. Add the
peppers and mushrooms and cook, stirring from time to time, for 3
minutes. Place the chicken back in the pan. 5. Put the pan into the preheated oven for 5 minutes and serve. Balsamic vinegar is the main flavoring agent here. Double the amount of
garlic and add more vinegar and chicken stock if you want enough liquid
to drizzle over rice, which is a nice accompaniment. The recipe comes from Carino Restaurant in New York City.
From Good to Eat by Burt Wolf (Doubleday)
Recipe found at:
http://www.suntimes.com/output/recipe/chicken_carino.html on July 7, 1999
Posted to Fareshare 7/99 by JoAnn Pellegrino
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cookies'n'Cream Cheesecake Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup oreo cookie crumbs (chocolate cookie
crumbs)
1 tbsp butter/margarine
3 pkgs cream cheese -- (8oz)
1 cup sugar
2 tbsp flour
1 1/2 tsp vanilla
1 1/4 cup chopped (crushed) oreo cookies Heat oven to 325F. Mix together crumbs and melted butter/margarine. Press onto
bottom of springpan bottom. (I make extra and cover the sides as
well when I make it for myself). Bake 10 minutes. Beat cream cheese, sugar, flour and vanilla in large bowl
until well blended. Add eggs, mixing well after each addition.
Fold in chopped cookies Pour into crust. Bake 65 minutes or until center is almost set. Refrigerate
overnight. Garnish with whipped cream and cookie half. Submitted by Bright Larkin fareshare@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : 12 servings
* Exported from MasterCook * Crab Meat Supreme Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crab Peppers
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound crabmeat -- fresh or canned
2 eggs -- slightly beaten
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 cup Italian bread crumbs
1 medium onion -- chopped
1 1/2 cups green pepper -- minced.
1/2 cup sweet red bell pepper -- chopped (optional)
2 teaspoons parsley -- chopped fine
-- (and/or 1 tablespoon fine minced fresh
-- tarragon or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons oil for crab cakes -- (or 1 cup oil for
-- crab balls) Pick over crabmeat to remove any shell or cartilage. (If canned, this has
already been done). Put into a large bowl and add all the ingredients
except the oil. Gently mix together. Shape into patties for frying or
crab balls for deep frying. Heat a frying pan. To fry crab cakes, place
4 tablespoon oil in a fry pan and heat oil over medium heat. Add crab
cakes and fry a few minutes on each side till lightly browned. Drain on
paper towels and serve. For crab balls, use more oil and place balls in
hot oil and brown on all sides (2 minutes/side). Drain on paper towels
and serve. This recipe will serve 4 for crab cakes and/or make 40 crab balls (1 1/4
inch in diameter) for appetizers. Converted by MC_Buster.
Posted by Bobbi744@acd.net
Roberta Banghart ** Recently Tried Dishes ** Bobbi744@acd.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was delicious. I used two cans of 6 oz. each
and made 7 small patties. They did not hold together well, even when
chilled, but cooked nice and crisp and were delicious. The mild green/red
pepper flavor was wonderful with the crabmeat.
* Exported from MasterCook * Crock Pot Turkey+ Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 lb Turkey breast
1 tb Salt
2 lg Onions
Garlic powder
Paprika Thaw frozen turkey in refrigerator till almost thawed (varies in
different refrigerators). The next day put the breast of turkey in a
large bowl with salt water, about 1 tb. of salt. Refrigerate
overnight. Slice the onions and put in the bottom of the stockpot.
Pat the turkey dry with paper towels. Sprinkle with garlic powder and
paprika, liberally. Cook 4 1/2 hours on high. NOTE: I tried a 4 lb. 1/2 turkey breast with the same instructions
and it turned out great! This is the greatest way to cook an unwieldy
turkey breast that I have happened upon. Mary Riemerman Yield: 10 servings. Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
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