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Lemon Chicken Soup
Lemon Chicken Soup
Recipe courtesy Sandra Lee
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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.
Pizza Soup
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.Candied Espresso Walnuts
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.
Rachel Ray's Tangy Cherry Chicken
Serves 6
Ingredients
• 4 Tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts, 6 oz. each
• 2 Tbsp.
English Toffee
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.
Chicken Wontons
Chicken Wontons
This is one that can either be baked or fried...We make these around Xmas time for family parties...SOO good
Won Tons
1/2 lb ground chicken
4 chopped green onions
2 cloves garlic, crushed
2 tsp fresh ginger, minced
1 Tbsp soy sauce
1 pkg wonton wrappers, thawed
vegetable oil
In a skillet over medium heat, combine first 5 ingredients and stir cook until the chicken is no longer pink. Remove from heat and let cool.
Preheat oven to 400F.
Rocky Top Brownies
Source: Southern Living - Recipes & More!
Prep: 10 min., Bake: 25 min. Executive Foods Editor Susan Dosier came up with this fun recipe.
Cranberry Clusters
Cranberry Clusters
*Recipe courtesy The Cookworks, 2003*
1 cup sugar
1/2 cup water plus 2 tablespoons
1 1/4 cups fresh cranberries
1 1/4 cups chopped best-quality white chocolate
Special equipment: a candy thermometer
Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*).
Gingerbread Cookies
Gingerbread Cookies
INGREDIENTS
1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package White frosting
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
Cinnamon Heart Popcorn Balls
Cinnamon Heart Popcorn Balls
(haven't tried yet)
Ingredients:
16 cups popped corn
1 1/2 cups sugar
1/2 cup water
1/2 cup corn syrup
1/2 cup butter
1/4 teaspoon cinnamon oil, optional
drop or two red food color, optional
2/3-1 cup red cinnamon heart candies
Method:
Preheat oven to 250F.
Butter a large metal bowl (must hold approx 2 gallons popped corn). Fill bowl with popped corn; place in oven to keep warm while preparing syrup.
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