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Raspberry Chicken

Skinless, boneless - chicken breasts Raspberry vinegar Chicken broth Dairy sour cream Raspberry preserves, - strained, or raspberry - syrup Fresh or frozen raspberries - for garnish Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired. Preperation time: 15 minutes Cooking time: 10 minutes


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[ More ] 107 Reads

Raspberries In Honeyed Puree


1/2 c Raspberry puree
1/2 c Raspberry puree
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[ More ] 117 Reads

Raisin Puree


2 c Seedless raisins
2 c Seedless raisins
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[ More ] 120 Reads

Raisin Bran Muffins Ww

3 oz Cereal, Bran flakes w/raisin
1 1/2 c Flour, whole wheat
1 1/2 c Flour, whole wheat
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[ More ] 120 Reads

Rainbow Holiday Cup

1 1/2 oz Rum
1/4 oz Cinnamon schnapps
1/4 oz Cinnamon schnapps
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[ More ] 105 Reads

Puree Of Apricots


250 g (1 cup) dried apricots
250 g (1 cup) dried apricots
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[ More ] 113 Reads

Pumpkin Biscuits

1/2 c Hot milk
2 T Butter
2 T Butter
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[ More ] 112 Reads

Pump House Peaches In Flame

1/2 c Sugar
1/2 c Port wine
1/2 c Port wine
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[ More ] 115 Reads

Prune Puree and Prune Butter

3 oz Pitted prunes (about 1/2 c)
1 c Water or fruit juice
1 c Water or fruit juice
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[ More ] 120 Reads

Prune and Almond Tart

5 dl Brewed hot strong black tea
- such as Earl Grey (*) 1 lb Prunes; pitted
- such as Earl Grey (*) 1 lb Prunes; pitted
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[ More ] 114 Reads



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