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fragiletearz Lemon Chicken Soup Jan 26, 2008 9:30 AM Lemon Chicken Soup Recipe courtesy Sandra Lee ] 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's) 3 cups low-sodium chicken broth (recommended: Swanson's) 1/3 cup lemon juice 3 egg yolks, lightly beaten 1 cooked, store-bought roasted chicken breast, shredded 1 tablespoon finely chopped fresh parsley leaves In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer. In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.
fragiletearz Pizza Soup Dec 18, 2007 2:17 PM Pizza Soup 8 oz.(2 small cans) sliced mushrooms 1 Can black olives sliced 4 Cups water 15 oz. pizza sauce or spaghetti sauce 2 Tablespoons Italian seasoning Add the following ingredients together in soup pan. Stir together. Then you can add other pizza ingredients you would like such as chopped pepperoni, chopped Canadian bacon, or chopped green peppers. Simmer 15-20 minutes. If desired serve with bread sticks or slices of French bread.
fragiletearz Candied Espresso Walnuts Dec 15, 2007 12:15 PM From Epicurious Ingredients: Nonstick vegetable oil spray 2/3 cup sugar 2 tablespoons finely ground espresso coffee beans 1 tablespoon instant espresso powder 1/2 teaspoon ground cinnamon 1/4 teaspoon coarse kosher salt 1 large egg white 4 cups walnut halves (about 12 ounces) Preparation Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer. Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. DO AHEAD: Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
fragiletearz Rachel Ray's Tangy Cherry Chicken Dec 12, 2007 10:37 AM Serves 6 Ingredients • 4 Tbsp. extra-virgin olive oil • 4 boneless, skinless chicken breasts, 6 oz. each • 2 Tbsp. chopped thyme leaves, about 6 sprigs • salt and pepper, to taste • 1/4 cup pine nuts (or a couple of handfuls) • 3 cups chicken stock • 4 Tbsp. cold butter • 1 medium red onion, finely chopped • 3 ribs celery, finely chopped • 1/2 tsp. red pepper flakes • 1/2 tsp. freshly grated nutmeg • 1 cup dry white wine • 1 cup dried cherries (or a couple of handfuls) • 2 cups plain couscous • 1/2 tsp. ground allspice • 1/4 tsp. ground cinnamon • 1/4 cup honey (or a healthy drizzling) • 2 scallions, finely chopped • 3 Tbsp. flat-leaf parsley, finely chopped Directions 1. Heat 3 Tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Season chicken breasts liberally with half of the thyme, salt and pepper; add to hot skillet and cook 5 to 6 minutes on each side, or until inside is no longer pink. Remove chicken to a plate and cover it with foil to keep warm. 2. Toast pine nuts in a medium saucepan over medium heat; remove and set aside. Add 2 cups stock and 1 Tbsp. of the butter to pot, and bring to a boil. 3. Put the chicken skillet back on the stove over medium-high heat and add the remaining 1 Tbsp. olive oil. Add the onion, celery, red pepper flakes, nutmeg, salt and pepper, and sauté 3 to 4 minutes, or until celery and onions are tender. Add white wine and let it simmer until pan is almost dry, 1 minute. Add the 2 cups of hot chicken stock and the dried cherries, and continue to simmer, about 5 to 6 minutes, or until about 1?2 cup of liquid is left in the pan. Remove pan from heat, add remaining 3 Tbsp. cold butter in small pieces and whisk until it’s completely melted. 4. In a medium saucepan, bring the remaining 1 cup chicken stock to a boil. Add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let it stand 5 minutes. Drizzle honey over couscous and add pine nuts, scallions and parsley. Toss and fluff with a fork to combine. 5 Serve chicken whole or sliced, with cherry sauce poured over and couscous alongside.
fragiletearz English Toffee Dec 8, 2007 9:32 AM This is a family recipe from my MIL I make it every year for my husband, he loves it, it's one of my favorites too. ENGLISH TOFFEE 1 c. sugar 1 c. butter 3 tbsp. water 1 tsp. vanilla 4 or 5 Hershey chocolate bars 1/2 cup Chopped nuts (we use pecans) Chop 2 of the hershey bars into chunks and sprinkle in buttered 9x9 pantop with half of the chopped nuts then Combine sugar, butter and water in heavy saucepan. Cook to 300 degrees (hard crack stage) stirring constantly to prevent burning. Add vanilla and pour over the chopped chocolate in the 9 x 9 inch pan, chop and sprinkle the rest of the chocolate over the top While still warm sprinkle chopped nuts over the top. Cool thoroughly and break into pieces. (the freezer works the best)

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Lemon Chicken Soup Lemon Chicken Soup
Pizza Soup
Candied Espresso Walnuts Candied Espresso Walnuts
Rachel Ray's Tangy Cherry Chicken Rachel Ray's Tangy Cherry Chicken

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