Formatting Helps

Photos are a plus, upload them first.
The Title is the name of the recipe.
Bold any subsections (i.e. sauce, dry ingredients, etc.).
Use default font sizes, etc.
Each step should be a new paragraph; don't use the bullets or numbers.
Avoid abbreviations, such as tsp. or oz. Just type the word out.

Sunday, January 31, 2010

Firehouse Chicken Parmesan

Recipe from the Ogden City (Utah) Fire Department

1 or 2 eggs
1 cup Italian breadcrumbs
Garlic powder
4 boneless skinless chicken breasts
2 tablespoons butter
1-2 tablespoons olive oil
1 jar marinara sauce
Parmesan cheese
Mozzarella cheese
Fettuccine noodles

Beat eggs together in a pie pan. Combine breadcrumbs, salt, pepper and garlic powder in another pie pan. Butterfly the chicken breasts. Dip chicken into egg, then into crumb mixture. Heat butter and olive oil in large skillet. Cook chicken just until both sides are brown.

Lightly coat a 9x13" Pyrex with marinara sauce. Place the browned chicken in pan and cover with marinara (leaving enough to put on fettuccine). Top with mushrooms and Parmesan. Bake at 325 for 40 minutes.

Cook fettuccine accourding to package directions. Top with remaining marinara. Add mozzarella to chicken and melt, about 5 minutes. Top with parsley and enjoy!

Sunday, January 17, 2010

Cocoa with Cinnamon Cream

From Riley's Highlights High Five magazine.

2/3 cup heavy cream
2 tablespoons sugar
1/2 teaspoon cinnamon
2 cups milk
2/3 cup mini chocolate chips (or 3/4 cup regular chocolate chips)
3 cinnamon sticks (optional)

To make the cinnamon cream, put heavy cream, sugar, and cinnamon into a jar or other well-sealed container. Cover tightly. Shake the container until the cream looks like whipped cream.

Adult: Heat milk over low heat for 5 minutes.

Add chocolate chips and a pinch of cinnamon. Stir until the chocolate melts.

Pour the cocoa into small mugs. Top with cinnamon cream. Add a cinnamon stick, and stir.