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Slow Cooker Chicken Cacciatore

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									                     CTV Edmonton Noon News Show March 3, 2006
                                    SLOW COOKER CHICKEN CACCIATORE

       8   skinless chicken thighs                                   1   green bell pepper, sliced
       1   jar (700 mL) tomato-based pasta sauce                     4   cloves garlic, finely chopped
       2   cups (500 mL) sliced fresh mushrooms                      1   tsp (5 mL) basil, crumbled
     1/2   cup (125 mL) dry white wine                               1   tsp (5 mL) oregano, crumbled
       1   medium onion, sliced                                      2   tbsp (25 mL) flour
       1   red bell pepper, sliced                                 1/4   cup (50 mL) water

Combine first 10 ingredients (chicken through oregano) in a slow cooker. Cover and cook on low heat setting for 6 -
7 hours or until chicken is cooked through and vegetables are tender. Increase to high heat setting. Whisk together
flour and water until smooth. Stir into cacciatore. Cover and cook for 30 minutes or until cacciatore is thickened.
Serves 4.

                                                CONTINENTAL BREAD

       1   loaf French bread                                         1 tsp (5 mL) oregano, crumbled
       1   cup (250 mL) mayonnaise                                   1 tsp (5 mL) Worcestershire sauce
     1/2   cup (125 mL) freshly grated Parmesan cheese                 Dash hot pepper sauce
     1/4   cup (50 mL) chopped fresh parsley

Slice bread 3/4 inch (2 cm) thick. Combine mayonnaise, Parmesan cheese, parsley, oregano, Worcestershire sauce
and hot pepper sauce in a bowl. Spread cheese mixture over one side of each bread slice. Place bread slices, cheese
side up, in a single layer on a large jelly-roll pan. Bake at 350°F (180°C) for 12 - 15 minutes or until light golden brown.
Makes about 18 slices.

                                       CREAMY ARBORIO RICE PUDDING
              Rice pudding is surely the ultimate comfort food. The arborio rice in this recipe produces
                               a rice pudding with the most wonderful creamy texture.

       3   cups (750 mL) milk                                     1/4    tsp (1 mL) salt
     1/2   cup (125 mL) arborio rice                              1/8    tsp (0.5 mL) nutmeg
     1/4   cup (50 mL) sugar                                        1    tsp (5 mL) vanilla
       1   strip lemon peel (4 inch/10 cm)                        1/2    cup (125 mL) dried cranberries
       1   cinnamon stick (4 inch/10 cm)                                 Nutmeg

In a heavy medium saucepan, combine milk, rice, sugar, lemon peel, cinnamon stick, salt and 1/8 tsp (0.5 mL) nutmeg.
Bring to a boil. Reduce heat and simmer over low heat, stirring frequently, for 20 - 25 minutes or until rice is tender and
creamy. Remove lemon peel and cinnamon stick. Stir in vanilla and cranberries. Cover and let stand for 10 minutes.
Spoon into serving dishes and sprinkle with additional nutmeg. Serve warm. Do not prepare pudding in advance.
Serves 6 - 8.

								
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