Ingredients
2 cups limeade prepared from concentrate
1/2 cup pineapple juice
1/2 cup orange juice
2 fluid ounces tequila
1 fluid ounce orange liqueur
Directions
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
In a pitcher combine limeade, pineapple juice, orange juice, tequila and orange liqueur. Stir well and pour into the glasses, being careful not to rinse off the salt.
9.02.2011
Baked Dijon Chicken recipe.
Ingredients
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Brazilian Fish Stew recipe.
Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Baked Chicken recipe.
Ingredients
1 cup sour cream
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
1 (1 ounce) package dry onion soup mix
3 tablespoons butter, melted
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.
Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1 cup sour cream
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
1 (1 ounce) package dry onion soup mix
3 tablespoons butter, melted
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.
Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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