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Contact me at Mom25dogs@gmail.com

Monday, October 08, 2007

Today's Fall Recipes

Lazy Broad's Smoky Chicken

4 boneless chicken breasts (or thighs), cut into strips
1-2 tsp Lapsang Souchong tea
3 cups water
1 tsp parsley flakes
1 tsp garlic salt
1 tbsp honey
2 tbsp barbecue sauce
1 tsp flour
2 carrots, diced
2 cups rice

Boil 3 cups of water, use one cup to steep the tea for 5 minutes. Add the tea (with the leaves) to a deep skillet with the remaining 2 cups of water. Add parsley, garlic salt, honey, barbecue sauce, and flour to skillet and turn heat on medium. Add chicken and diced carrots. Cover and allow to simmer for 15-20 minutes. Serve over rice.

Source: http://coffeeworks.blogs.com/coffee_and_tea/2006/01/lazy_broads_smo.html


Scalloped Parsnips

6 medium parsnips -- (6 to 7)
3 tablespoons butter
2 tablespoons flour
1 cup rich milk -- or cream
1/4 teaspoon salt
1 cup buttered bread crumbs

Scrub the parsnips clean, cook for 20 to 30 minutes, or until tender, in lightl y salted boiling water, and drain. Scrape off the outer skin, split the parsni ps lengthwise, and pull out the stringy cores. Place the parsnips in a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or crea m, and salt. Cover the top with the bread crumbs and bake in a moderate oven f or about 20 minutes, or until golden brown. Serve in the baking dish.

Source: RecipeSource.com

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