GMN
Well-known member
for homemade hot chocolate, maybe different flavors-say caramel or mint?
any recipes
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hillsdown
Well-known member
GMN":1loey7ct said:
Carnation hot chocolate mix, milk ,water and a bottle of Baileys caramel or mint Irish cream . ;-)
farmwriter
Well-known member
I use a plain old eating spoon from the drawer, so measurements are not exact. For 1 cafe-sized mug:
a heaping spoon of dark cocoa
a level spoon of sugar
a spoon of honey
a pinch of salt
a splash of cream - stir together in the mug to make a thick paste
Heat 1 cup milk in microwave; pour slowly into mug, stirring constantly. Add a splash of vanilla then nuke it a bit more so it's piping hot. This makes the nicest foam on top and is super dark chocolatey.
a heaping spoon of dark cocoa
a level spoon of sugar
a spoon of honey
a pinch of salt
a splash of cream - stir together in the mug to make a thick paste
Heat 1 cup milk in microwave; pour slowly into mug, stirring constantly. Add a splash of vanilla then nuke it a bit more so it's piping hot. This makes the nicest foam on top and is super dark chocolatey.
vclavin
Well-known member
hillsdown":huiuh3ta said:
After making the hot chocolate/cocoa add one of the flavored coffee creamers.
Valerie
Chicken Curry
Ingredients:
1 Tablespoon olive oil
1 medium onion, sliced thin
Salt and freshly ground pepper
2 teaspoons yellow curry powder
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Directions:
1. Heat the oil in a large skillet over medium high heat.
2. When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
3. Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook an additional minute.
4. Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.
5. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.
6. Add the sour cream to the skillet and stir constantly over medium-low heat until the mixture thickens.
7. Place the chicken back in the skillet and cook for about 5 minutes, or until cooked through, turning once. Serve with rice.
Ingredients:
1 Tablespoon olive oil
1 medium onion, sliced thin
Salt and freshly ground pepper
2 teaspoons yellow curry powder
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Directions:
1. Heat the oil in a large skillet over medium high heat.
2. When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
3. Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook an additional minute.
4. Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.
5. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.
6. Add the sour cream to the skillet and stir constantly over medium-low heat until the mixture thickens.
7. Place the chicken back in the skillet and cook for about 5 minutes, or until cooked through, turning once. Serve with rice.
