2 tbsp butter
1/2 to 3/4 cup chopped onions
Brown the onion in the butter in a dutch oven. Add in 1 tbsp cumin, 1 tsp basil and 1 tbsp herbs de Provence.
Add 2 lb boneless chicken, brown lightly.
Dice 3 large tomatoes, stir into the pot, cover and let simmer until the chicken is falling apart, about an hour. Add 1 small can tomato sauce, one can water and 1 1/2 - 2 cups pasta shells (or pasta of your choice), allow to simmer another 30 minutes.
Add 1 1/2 cups heavy cream, simmer until warm.
Serve with warm breadsticks or rolls. Salt and pepper to taste after serving.
Saturday, November 15, 2008
Saturday, May 10, 2008
1 1/2 cups flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
3 tbsp butter
1/16 tsp each: nutmeg, cardamom, cloves, mace
1/2 tsp cinnamon
1/2 - 3/4 cup sour (or butter)milk
1 green apple (granny smith) cored, peeled and grated
Mix together dry ingredients, work in butter until flaky then stir in the apple. Add first measure of milk, stirring it in thoroughly. If too dry add a little more milk until it's a very wet dough.
Drop by teaspoons into very hot (375 degrees) oil and fry until brown.
Remove from oil with a slotted spoon and drain on paper towels.
Sprinkle with powdered sugar, cinnamon sugar or just serve with honey.