FOOD.... (30)
Chicken breast cooked in a white wine cheese sauce served over pasta 
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egg in a pan, roast from both sides till ist brown. toast some bread, both on a plate, done...:D 
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Sounds good.... you can also bake the chicken breast with a fat spicy cheese wrapped in foil....mmmm nice
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cornmeal salt water fry it up in butter and smouther it in blackstrap.
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my favorite recipe.........just plain ole chicken cordon bleu...........best comfort food i know........served with an alfredo pasta, salad, and a nice wineof course plain ole is kinda misleading........i make killer chicken cordon bleu
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mmm i love gordon bleu.... but try i with turkey or turky or that bird you know.... (kalkun in danish)... thats great....
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so far it's DKNEW's chiken breast that is leading in my lusty food rating....
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turkey hmmmm yep that's a good idea
thanks!!!!
yeah Dknew has my mind running to tryin that out tonite lol
thanks!!!!yeah Dknew has my mind running to tryin that out tonite lol
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you think im lying but all this food talk has me makin' pancakes with ice....
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what exactly is that?
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what exactly is that?
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pancakes are like flat bread of a sort... make it with milk flour and eggs vanilla and a bit water put it on a frying pan and you have pancakes.... roll it around a piece of vanilla ice... and you are in heaven
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knew what the pancakes were just didn't know what you meant by ice
that sounds great tho
that sounds great tho
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My favorite is glazed ham and scalloped potatoes. m m good
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I will eat anything with chicken in it!
Aaaaa,
Chicken makes the world go round!
Aaaaa,
Chicken makes the world go round!
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Zuccotto
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.
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Created: Nov 2007
Last Viewed: Apr 11
Last Commented: Nov 2007
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What's your favorite recipe.... bring it to me....