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Thai Chicken with Basil

Published on 21 May 2015 Category: BlogRecipes Written by Andrea
Recipe May 21 Thai chicken with Basil Copy 


4 Boneless, Skinless Chicken Breast Fillets
1 teaspoon oil
1 1/4 cups chopped mushrooms
1 large garlic clove, minced
1/8 teaspoon red pepper flakes
2 teaspoons grated lime peel
3 1/2 tablespoons oyster sauce
1/2 cup chopped basil
1 cup jasmine rice, cooked according to package directions
Basil leaves


Slice chicken into strips.
Heat oil in a large nonstick frying pan over medium heat. 
Add mushrooms, garlic and red pepper flakes; cook for 3 minutes, 
stirring frequently; remove from pan.
Add chicken strips to the pan and cook for 3-5 minutes, or until 
nearly done.
Return mushroom mixture to the pan; add grated lime peel, oyster 
sauce and chopped basil. Heat through, about 3 minutes more.
Place cooked rice on a serving platter, top with chicken mixture 
and garnish with basil leaves. Makes 4 servings.


Super Moist Chocolate Mayo Cake

Published on 21 May 2015 Category: BlogRecipes Written by Andrea
Recipe May 7 Moist Chocolate Cake Copy 


1 box (18 1/4 ounces) chocolate cake mix
1 cup Hellmann's Mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon, optional


1. Preheat oven to 350°F. Spray and lightly flour two 9-inch round
cake pans; set aside.
2. In a large bowl, with a mixer at low speed, blend cake mix, mayonnaise,water,

eggs and cinnamon for 30 seconds. Beat at medium speed for 2 minutes.

Pour into the prepared pans.
3. Bake for 30 minutes, or until the cake springs back when touched lightly in the center.

Cool on a wire rack for 10 minutes; remove
the cake from the pans and cool completely. Sprinkle, if desired, with
confectioners' sugar or fill and frost.
Makes 12 servings.


Pork Tenderloin Medallions with Raspberry Sauce

Published on 21 May 2015 Category: BlogRecipes Written by Andrea
Recipe May 7 Pork Tenderloins Medallions With Raspberry Sauce Copy 


1 whole pork tenderloin, about 1 pound, cut in 8 crosswise pieces 
Cayenne pepper
2 teaspoons butter
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1/2 teaspoon prepared horseradish
1 garlic clove, minced
1 tablespoon ketchup
1/2 teaspoon soy sauce
2 kiwi fruit, peeled and thinly sliced
1/2 pint fresh raspberries


1. With heel of hand, gently press each pork medallion to 1-inch thickness;
lightly sprinkle both sides with cayenne to taste. Heat butter in a nonstick
skillet over medium-high heat; add pork medallions and cook for 3-4 minutes
on each side.
2. Meanwhile, in a small saucepan stir together preserves, vinegar,horseradish,
garlic, ketchup and soy sauce; simmer over low heat for 2 minutes, stirring
occasionally; keep warm.
3. Place medallions on a serving plate. Spoon sauce over medallions and top
with some kiwi slices. Garnish serving plate with remaining kiwi slices and
Makes 4 servings.