Please select a receipe: [ 302 Total ]
| Raspberry Chicken |
Skinless, boneless - chicken breasts Raspberry vinegar Chicken broth Dairy sour cream Raspberry preserves, - strained, or raspberry - syrup Fresh or frozen raspberries - for garnish Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired. Preperation time: 15 minutes Cooking time: 10 minutes .... |
[ More ] 188 Reads |
| Raspberries In Honeyed Puree |
1/2 c Raspberry puree 1/2 c Raspberry puree .... |
[ More ] 194 Reads |
| Raisin Puree |
2 c Seedless raisins 2 c Seedless raisins .... |
[ More ] 190 Reads |
| Raisin Bran Muffins Ww |
3 oz Cereal, Bran flakes w/raisin 1 1/2 c Flour, whole wheat 1 1/2 c Flour, whole wheat .... |
[ More ] 190 Reads |
| Rainbow Holiday Cup |
1 1/2 oz Rum 1/4 oz Cinnamon schnapps 1/4 oz Cinnamon schnapps .... |
[ More ] 192 Reads |
| Puree Of Apricots |
250 g (1 cup) dried apricots 250 g (1 cup) dried apricots .... |
[ More ] 188 Reads |
| Pumpkin Biscuits |
1/2 c Hot milk 2 T Butter 2 T Butter .... |
[ More ] 202 Reads |
| Pump House Peaches In Flame |
1/2 c Sugar 1/2 c Port wine 1/2 c Port wine .... |
[ More ] 195 Reads |
| Prune Puree and Prune Butter |
3 oz Pitted prunes (about 1/2 c) 1 c Water or fruit juice 1 c Water or fruit juice .... |
[ More ] 196 Reads |
| Prune and Almond Tart |
5 dl Brewed hot strong black tea - such as Earl Grey (*) 1 lb Prunes; pitted - such as Earl Grey (*) 1 lb Prunes; pitted .... |
[ More ] 195 Reads |