What’s cooking with Tina!

September 8, 2006

Chicken Fricassee with Green Peppers and Tomatoes

Filed under: Uncategorized — Tina @ 5:16 pm


2 tablespoons olive oil

1 1/4 lbs. skinless, boneless chicken thighs

Salt to taste

Freshly ground black pepper

1/2 cup white wine

1 large yellow onion, sliced

2 cloves garlic, minced

1 green bell pepper, seeded and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 cups chopped canned Italian tomatoes with their juice

12 ounces hot, cooked linguini

Cooking Instructions

1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.

2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.

3. Turn the heat to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.

4. Return the chicken to the skillet along with the green and red peppers, carrot, celery and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.

5. Serve the chicken fricassee in warm bowls over the hot pasta.

Rice Pudding Recipe

Filed under: Uncategorized — Tina @ 5:12 pm


1/2 cup short grain white rice

3 cups skim milk, heated

1/2 teaspoon salt

2 teaspoons butter

1 teaspoon vanilla extract

1 teaspoon sugar

1/4 cup raisins

Cooking Instructions

1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.

2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.

September 7, 2006

Broccoli Soup

Filed under: Uncategorized — Tina @ 2:19 am


1 onion, chopped

1 red bell pepper, chopped

1/2 cup (1 stick) butter or margarine

1/2 cup flour

6 cups chicken broth

1-1/2 cups shredded carrots (optional)

2 to 3 cups chopped fresh or frozen broccoli,

including stems and florets

2 bay leaves

1 cup milk or half-and-half

1/4 teaspoon cayenne pepper

Salt to taste


Saute the onion and bell pepper in the butter in a stockpot until tender. Add the flour and mix well. Whisk in the broth to avoid lumps. Stir in the carrots, broccoli and bay leaves. Bring to a simmer over medium heat; reduce the heat to low.

Simmer until the broccoli and carrots are tender, stirring frequently. Discard the bay leaves. Stir in the milk, cayenne pepper and salt. Simmer just until heated through, stirring occasionally. Ladle into soup bowls.

NOTE: Fresh broccoli and carrots make a good combination

for this winter vegetable soup.

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm


1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish


1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing


5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

Chocolate Souffle

Filed under: Salt,Sugar,Vanilla — Tina @ 6:48 pm


1 envelope unflavored gelatin

3 Tablespoons cold water

2 ounces unsweetened chocolate

1/2 cup powdered sugar

1 cup milk

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups whipping cream


Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.

SERVES: 6 – 8

August 25, 2006

Mocha Freeze

Filed under: Uncategorized — Tina @ 5:35 pm


  • 6 ounces semi-sweet chocolate chips
  • 3/4 cup almonds
  • 1 pint whipping cream
  • 1/3 cup brandy
  • 2/3 cup chocolate syrup
  • 1 quart coffee ice cream, softened
  • Whipped cream and chocolate shavings for garnish (optional)


  1. In a blender or food processor, coarsely chop chocolate chips and almonds.
  2. In a large bowl, mix whipping cream, brandy and chocolate syrup.
  3. Beat until thickened but not stiff.
  4. Fold in ice cream, chopped chocolate and almonds.
  5. Freeze, uncovered, until solid on top but still soft inside.
  6. Remove from freezer.
  7. Stir well to bring chips and almonds up from bottom of bowl.
  8. Cover and freeze until solid.
  9. Mixture will keep in the freezer for several months.
  10. To serve, spoon frozen mixture into individual serving dishes.
  11. Garnish with whipped cream and chocolate shavings, if desired.

Chicken In Spicy Brown Sauce

Filed under: Chicken,Cocoa Powder,Garlic,Oregano,Picante Sauce,Tomato Sauce — Tina @ 2:35 am


  • 3 Whole chicken breasts, split, boned and skinned
  • 2 tb Vegetable oil
  • 1 15 oz can tomato sauce
  • 1/2 c Picante sauce
  • 4 ts Unsweetened cocoa powder
  • 1 ts Ground cumin
  • 1 ts Oregano
  • 1/2 ts Garlic salt


  1. Dash EACH: cloves,nutmeg,ground allspice
  2. Pound chicken to 1/2″ thick.
  3. Lightly brown in oil in large skillet, about 2 minutes on each side; drain off fat.
  4. Combine remaining ingredients; mix well.
  5. Pour over chicken in skillet.
  6. Bring to boil.
  7. Reduce heat; cover and simmer gently for 10 minutes.
  8. Remove chicken to serving platter; keep warm.
  9. Cook and stir sauce until slightly thickened, about 3 to 5 minutes.
  10. Spoon sauce over chicken.

No Bake Cookie Crumble Cheesecake

Filed under: Chocolate Chips,Cookies,Cream Cheese,Gelatine,Milk,Sugar,Vanilla — Tina @ 2:30 am


  • 1 Envelope plain gelatine
  • 1/4 c Cold milk
  • 1 c Milk, heated to boiling
  • 2 pk Cream cheese, 8 oz. ea.
  • 1/2 c Sugar
  • 1 t Vanilla extract or flavor
  • 1/2 c Mini-chocolate chips
  • 1 Deep dish graham cracker Crust (9oz. size).
  • 1 c Your favorite cookies, Coarsely crushed.


  1. In blender, sprinkle gelatine over cold milk; let stand 2 min.
  2. Add hot milk and process at low until dissolved, about 2 min.
  3. Add cream cheese, sugar and vanilla and process until blended.
  4. Arrange chocolate in bottom of crust.
  5. Pour in gelatine mixture; sprinkle with crushed cookies.
  6. Chill until firm, about 2 hrs.

Kids Favorite


  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced


  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Lemonade Chicken

Filed under: Chicken,Cornstarch,Ketchup,Lemonade,Sugar,Vinegar — Tina @ 1:46 am


  • 4 pieces chicken
  • 1 can lemonade concentrate (6 ounces) thawed
  • 2 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  1. Arrange chicken in crockpot.
  2. Combine lemonade, brown sugar, ketchup, and vinegar.
  3. Pour over chicken and cover. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
  4. Remove chicken from pot. Transfer juice to saucepan, skim off fat.
  5. Combine the cornstarch and water and add slowly to the liquid over low heat.
  6. When thickened, serve over the chicken.
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