This blog was started as a recipe exchange for the 50ish group. However, anyone is welcome to join the blog. If you leave your email address where it says " COMMENTS " under any post, I'll send you an invitation to be an author on the blog. :)
Sunday, November 4, 2007
50ish Group from Halsoft Gathers Recipies
Well anouther reason to start anouther blog! YAY! All you have to do to add recipies is click on where it says comments. Have fun EVERYBODY!!
3 comments:
Anonymous
said...
Macadamia Nut Stuffed Chicken with Peaches and Cream
4 Skinless chicken breasts 1 pack cream cheese 1 cup chopped roughly macadamia nuts (salted) 1 Can cling peaches 1 tablespoon Olive oil 1 tablespoon Butter Heavy whipping cream Salt Pepper
Take room temperature cream cheese and mix in the macadamia nuts.
Cut a pocket in each of the chicken breasts. Stuff with the cream cheese nut mixture. Salt and Pepper outside of each piece. (You can seal the opening if you wish. But with careful handling when you turn then they are fine not sealed as it is expected that some of the cream cheese mixture will come out into the pan). Heat 1 tablespoons of olive oil 1 table spoon of butter in a heavy pan. Place the chicken breasts in pan and allow them to cook for 7 minutes on one side.
Turn oven on to warm while they are cooking
Carefully turn the chicken over and cook an additional 7 minutes.
Remove the chicken and place in oven covered with foil to keep them warm.
Turn the heat up on the pan and stir the dripping in the pan. Add cream slowly and stir. (About half a small carton of cream or less) It will thicken as it reduces. (It does not take long) then add your drained cling peaches to the pan. (I usually put 3 slices per serving). Stir carefully just to stop it sticking until peaches are heated.
Put Chicken on the plate and top with peaches and the sauce.
I serve with mashed potatoes and baby carrots and peas.
Simple but impressive meal to serve to guest to make them think you spent hours preparing.
6 ounces (3/4 cup) cream cheese, softened 4 ounces sharp Cheddar, shredded (1 cup) 3 tablespoons dry sherry 3/4 teaspoon teaspoon curry powder 1/4 teaspoon dry mustard 1/4 teaspoon salt 5 scallions, trimmed and finely chopped 10 fresh chives, minced 1/2 cup mango chutney Scallion curls, for garnish (see Note) Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well combined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes. Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving. At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers. Note: To make scallion curls, trim the root end off each scallion and remove and discard all but 1-1/2 inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.
YOUR CHOICE OF BEEF OR PORK, ENOUGH TO FILL LRG. CROCK POT
1-CUP OF DRIPPINGS 1-LRG.ONION CHOPPED 3\4 CUP OF VINERGAR 3\4 CUP WORCESTERSHIRE SAUCE 1 1\2- BOTTLE'S OF CHILI SAUCE 3-TBS.BROWN SUGAR 2-TBS.CHILI POWDER 1-TBS.OF GARLIC SALT SALT AND PEPPER AS DESIRED
COOK MEAT UNTIL TENDER,FALLING APART.
COOL COMPLETELY,BREAKING APART IN LRG.PAN.
ADD ALL INGREDIENTS MIX WELL,SIMMER FOR 45-MINUTES, STIRRING OFTEN.
3 comments:
Macadamia Nut Stuffed Chicken with Peaches and Cream
4 Skinless chicken breasts
1 pack cream cheese
1 cup chopped roughly macadamia nuts (salted)
1 Can cling peaches
1 tablespoon Olive oil
1 tablespoon Butter
Heavy whipping cream
Salt
Pepper
Take room temperature cream cheese and mix in the macadamia nuts.
Cut a pocket in each of the chicken breasts. Stuff with the cream cheese nut mixture.
Salt and Pepper outside of each piece. (You can seal the opening if you wish. But with careful handling when you turn then they are fine not sealed as it is expected that some of the cream cheese mixture will come out into the pan).
Heat 1 tablespoons of olive oil 1 table spoon of butter in a heavy pan.
Place the chicken breasts in pan and allow them to cook for 7 minutes on one side.
Turn oven on to warm while they are cooking
Carefully turn the chicken over and cook an additional 7 minutes.
Remove the chicken and place in oven covered with foil to keep them warm.
Turn the heat up on the pan and stir the dripping in the pan. Add cream slowly and stir. (About half a small carton of cream or less) It will thicken as it reduces. (It does not take long) then add your drained cling peaches to the pan. (I usually put 3 slices per serving). Stir carefully just to stop it sticking until peaches are heated.
Put Chicken on the plate and top with peaches and the sauce.
I serve with mashed potatoes and baby carrots and peas.
Simple but impressive meal to serve to guest to make them think you spent hours preparing.
Cheese Ball
6 ounces (3/4 cup) cream cheese, softened
4 ounces sharp Cheddar, shredded (1 cup)
3 tablespoons dry sherry
3/4 teaspoon teaspoon curry powder
1/4 teaspoon dry mustard
1/4 teaspoon salt
5 scallions, trimmed and finely chopped
10 fresh chives, minced
1/2 cup mango chutney
Scallion curls, for garnish (see Note)
Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well combined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes. Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving.
At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers. Note: To make scallion curls, trim the root end off each scallion and remove and discard all but 1-1/2 inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.
GREAT BAR-B-Q
YOUR CHOICE OF BEEF OR PORK, ENOUGH TO FILL LRG. CROCK POT
1-CUP OF DRIPPINGS
1-LRG.ONION CHOPPED
3\4 CUP OF VINERGAR
3\4 CUP WORCESTERSHIRE SAUCE
1 1\2- BOTTLE'S OF CHILI SAUCE
3-TBS.BROWN SUGAR
2-TBS.CHILI POWDER
1-TBS.OF GARLIC SALT
SALT AND PEPPER AS DESIRED
COOK MEAT UNTIL TENDER,FALLING APART.
COOL COMPLETELY,BREAKING APART IN LRG.PAN.
ADD ALL INGREDIENTS
MIX WELL,SIMMER FOR 45-MINUTES,
STIRRING OFTEN.
GLU = GOD LOVES YOU
ENJOY!!!
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