Spoon and fork- recipes cooking

Ingredients   1 tablespoon garlic oil 75 g pancetta cubes 6 spring onions finely sliced 1 teaspoon finely chopped rosemary 500 g boneless chicken thighs cut into bite-sized pieces ½ teaspoon celery salt 125 ml white wine 400 g can chopped tomatoes 2 bay leaves ½ teaspoon sugar 400 g can cannellini beans rinsed and drained, optional  1 Heat the garlic oil in a pan and fry the pancetta, spring onions and chopped rosemary for 2-3 minutes. 2 Add the chicken pieces, sprinkle in the celery salt and stir well. 3 Pour in the wine and bring to a simmer, then add the tomatoes, bay leaves and sugar. Cover with a lid and leave to simmer for 20 minutes. 4 Add the drained cannellini beans, if using, and simmer until the beans are warmed through and the chicken is completely cooked through. 5 To serve, divide among four serving dishes

2 1/4 c. cake flour 2 1/2 tsp. baking powder 3/4 tsp. salt 1/4 c. soft BUTTER and 1/4 c. shortening 1 1/3 c. sugar 1/2 tsp. each almond extract and lemon extract or 2 tsp. vanilla 3 egg whites, unbeaten 1 c. milk Grease two 8 inch layer pans, line with waxed paper, then grease paper. Start oven 10 minutes before baking, set to moderate 375 degrees. Sift flour, measure, re-sift three times with baking powder and salt. Cream butter and shortening with wooden spoon until smooth and shiny. Add sugar gradually, creaming thoroughly. Stir in flavoring. Add egg whites in two portions and beat with rotary beater after each, until fluffy. Then add flour and milk alternately in three or four portions, beginning and ending with flour, beat with wooden spoon until smooth after each addition. Turn into pan. Bake 20 to 22 minutes or until cake tests done. Cool in pan on cake rack 5 minutes, then turn out on racks, quickly removing paper and invert. When barely cool, sp...

MEXICAN MEALS 1.) MEXICAN CHICKEN SOUP 1 - 3 lb. frying chicken, skinned, cut into serving pieces 2 cups canned tomatoes 1 clove garlic, minced 1/2 cup chopped onion 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup) 2 cups cooked, drained pinto beans Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories. *********************************************************************************************** Mexician Recipes http://www.spoon-and.blogspot.com/ <!-- Google Tag Manager The Best Recipes in the World. Mexician Recipes --> Low f...

American−Italian Pasta Salad 1 (16 ounce) package fusilli pasta 1 cup frozen petite peas, thawed 2 (2 ounce) cans sliced black olives 1 cup cubed Genoa salami 3/4 cup chopped green onions 3/4 cup chopped celery 1/2 cup chopped fresh parsley 1 (.7 ounce) package dry Italian−style salad dressing mix 1 cup mayonnaise 1 cup sour cream 2 tablespoons milk In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry. Antipasto Pasta Salad 1 pound shell, bowtie or elbow macaroni pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni, chopped 1/2 pound Asiago or Ital...