I had this yummy dish at bunco night and Heather was nice enough to send along the recipe. I really liked it, but my family wasn't sold. Dang them! When I try it again, I think I'll do a little less paprika and see if they like it better.
2-3 lbs chicken
1 cup chopped onions
1 tsp. salt
2 tbsp. paprika
2 cups water
2 tbsp. corn starch
1 cup sour cream (I always opt. for fat free-It makes me feel better)
2 cans of mushrooms of 1 pkg. of fresh mushrooms
Saute the onions and mushrooms with some butter in a large frying pan. After they have been sauteed, add the salt and paprika. Lay the uncooked chicken on top and cover. Simmer for 30 minutes (turn chicken halfway through cooking time). Mix water and corn starch. Pour over chicken. Cook until sauce begins to thicken. Remove chicken from pan and place on serving dish. Add sour cream to mixture in sauce pan and mix well. Cook until heated. Pour over chicken and serve.
Tuesday, March 9, 2010
Sunday, March 7, 2010
Buttercream Frosting
I love Wilton's frosting recipe! Delicious! I use it for nearly all of the cakes and cookies we frost around here!
1/2 cup shortening
1/2 cup barely softened butter
1 tsp. clear vanilla extract (regular works too) or 1 tsp. almond extract
4-5 cups of powdered sugar
2-4 tbsp. milk
Put shortening and butter into mixer bowl and mix together until well blended (I love my Kitchenaid for this). Add 4 cups of powdered sugar, one cup at a time. Add vanilla or almond extract. Add 2 tbsp. milk. Add more milk a little at a time until desired consistency is reached whipping well after each addition- don't forget to scrape to sides of the bowl occasionally. If it gets a bit too runny add a bit more powdered sugar. Frost away!
Can be stored for up to 2 weeks in an airtight container in the fridge.
NOTE: For years I preferred the frosting flavored with almond extract, but lately I've been using just vanilla. I have a few friends who are allergic to nuts and I worry that the almond extract might do something horrible to them. Maybe it wouldn't, I'd rather not find out. Anyhow, I've been loving the slightly different flavor!
1/2 cup shortening
1/2 cup barely softened butter
1 tsp. clear vanilla extract (regular works too) or 1 tsp. almond extract
4-5 cups of powdered sugar
2-4 tbsp. milk
Put shortening and butter into mixer bowl and mix together until well blended (I love my Kitchenaid for this). Add 4 cups of powdered sugar, one cup at a time. Add vanilla or almond extract. Add 2 tbsp. milk. Add more milk a little at a time until desired consistency is reached whipping well after each addition- don't forget to scrape to sides of the bowl occasionally. If it gets a bit too runny add a bit more powdered sugar. Frost away!
Can be stored for up to 2 weeks in an airtight container in the fridge.
NOTE: For years I preferred the frosting flavored with almond extract, but lately I've been using just vanilla. I have a few friends who are allergic to nuts and I worry that the almond extract might do something horrible to them. Maybe it wouldn't, I'd rather not find out. Anyhow, I've been loving the slightly different flavor!
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