I am giving Lacey the credit for this recipe, although i have tweaked it slightly!
3/4 cup honey
1/3 cup mustard
1 1/2 tsp curry powder
1/4 cup butter or margarine
Boil together for 5 minutes, stirring regularly.
Pour over 4 chicken breasts (I prefer to cut these in half first). Bake uncovered 30 min at 350.
I like to serve with jasmine rice and top the rice with the extra sauce.
This recipe is easily doubled, tripled, etc.
Friday, July 30, 2010
Thursday, July 22, 2010
Coconut Almond Ice Cream
1 can (14-15 ounce) Coconut Milk
2 cups whole milk
1 1/2 cups sugar
1 tablespoon Almond Extract
2 cups whipping cream
Shredded coconut
Almonds, roughly chopped
In a large bowl combine milks, sugar & vanilla. Stir until sugar dissolves. Stir in whipping cream. Place in ice cream freezer and freeze according to freezer directions. Stir in the the chopped almonds and coconut when the ice cream is almost frozen.
I cut this recipe in half to use in my Cuisinart Ice Cream Maker. Next time i will add some shaved chocolate bar at the end also. But it is a five-star recipe just the way it is.
Recipe from: http://smithalicious.blogspot.com
2 cups whole milk
1 1/2 cups sugar
1 tablespoon Almond Extract
2 cups whipping cream
Shredded coconut
Almonds, roughly chopped
In a large bowl combine milks, sugar & vanilla. Stir until sugar dissolves. Stir in whipping cream. Place in ice cream freezer and freeze according to freezer directions. Stir in the the chopped almonds and coconut when the ice cream is almost frozen.
I cut this recipe in half to use in my Cuisinart Ice Cream Maker. Next time i will add some shaved chocolate bar at the end also. But it is a five-star recipe just the way it is.
Recipe from: http://smithalicious.blogspot.com
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