Chicken Stroganoff

There is nothing easier than setting the Crock Pot up and dinner cooking while you are off doing everything that we do on a regular day. It give you piece of mind to know that your family will have a nice warm dinner to come home to and it will not be rushed. Here is our favorite Chicken Stroganoff recipe.

Makes: 6-8 servings   Prep: 20minutes     Slow Cook: 6-7hrs (low heat) or 3- 3 ½ hrs (high heat)

Ingredients

2 pounds skinless, boneless chicken breast halves and/or thighs

1 ½ cups chopped onion

2 ounce can condensed cream of mushroom soup

2 cloves fresh garlic (pressed)

1/3 cup water

12 ounces dried wide egg noodles

1 8 ounce carton dairy sour cream

Freshly ground black pepper

Make It

1. Combine in 3 ½ -4qt slow cooker cut chicken and onion.

2. In medium bowl stir soup and water. Pour over chicken and onion in slow-cooker

3. Add 2 cloves pressed garlic

4. Cover and cook 6-7hrs (low heat) 3-3 ½ hrs (high heat).

5. Cook noodles as directed from package. Drain.

6. Right before serving, stir sour cream into slow-cooker mixture.

7. Serve stroganoff over hot cooked noodles.

8. Sprinkle freshly ground black pepper

Crock Pot Recipe Chicken Stroganoff is a post from: TasteForCooking

Sunrise Punch recipe:
2 cups orange juice
2 cups pineapple juice
2 cups whole milk
1/2 cup powdered sugar
2 tablespoons meringue powder
2 teaspoons vanilla
Fill rest of blender with ice and blend! Yummy.

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Sunrise Punch recipe is a post from: TasteForCooking

There is much to know about the grapes, the process of wine making and what constitutes a good vintage. Both wine making and wine appreciation are an art as well as a science that can take years of study.

Here’s a simple guide to the basics of tasting and appreciating this Nectar of the Gods.

• First is the colour of the wine. Hold the glass up to the light to see its clarity and brilliance. It should be clear and bright with no haze. Reds range from maroon through ruby and garnet to brown. Whites can be clear, golden or amber and shades in between. The colour also changes as the wine ages with older wines showing deeper shades than new wine.
• Check the body of the wine by swirling it and observing how it descends down the side of the glass. Full bodied wines take a longer time for the “tears” to descend. (The French call them “legs”. Some experts say there are too many variables for this to count, like the properties of the glass and what it was washed in, but it’s fascinating to observe the wine move down the glass.)
• Next is the bouquet – the aromas and scents of the wine. Swirl the wine around to the top of the glass to reveal its aromas. Sniff. Are there any fruity, floral, vegetal or earthy qualities? Any citrus, berry, oak or vanilla aromas? Inhale inside the glass as well for a second impression.
• Now take a small mouthful and swish around your tongue. Observe the initial taste then the mid-palate taste before swallowing.
  • Acidity determines how sharp the wine tastes. If it tastes tart, the acidity is too high.
  • Body: Light bodied wines taste watery compared to medium and full bodied wines.
  • Sweetness: Unfermented sugars create the wine’s sweetness as well as the addition of sugar or must to the wine making process. Increased acidity can make a dry wine sweeter. For your assessment the important point is, does it taste dry, sweet, sour or bitter? The last two mean it is not a good wine.
  • Flavour may relate to the aromas you noted. You may taste the citrus you sensed or find there is a woody or earthy taste. Are there notes of cinnamon or pear?
  • Are the characteristics well balanced? This is an indicator of a good wine.
• The Finish: Observe how long the flavour lingers in your mouth after it is swallowed.

Make notes as you go through the process then compare what you have on different wines. You’ll soon discover the qualities that you prefer.

When tasting several wines you’ll need to eat something between each one to reset your palate. Cheese is good for this purpose. Wine and cheese also compliment each other so well they have become the wine tasting standard.

Salute!

Wine Tasting Tips is a post from: TasteForCooking

New Baby Food Cookbook “Baby Love: Healthy, Easy, Delicious Meals for Your Baby and Toddler” is a post from: TasteForCooking

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Enter to win a grill basket from I Can’t Believe It’s Not Butter!® Summer Grilling Promotion is a post from: TasteForCooking

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We have Monsanto to thank for rBGH. Monsanto developed the artificial hormone and marketed it aggressively for years, before selling it in 2008 to Elanco, a division of the Eli Lilly drug company. Of course, Monsanto (and now Elanco) …

Publish Date: 08/19/2010 22:55

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Is your favorite ice cream made with artifical hormones ? is a post from: TasteForCooking

Ice Bars Around the World | Atlas Cruises and Tours Blog

So, where can you actually go to an Ice Bar? There are not many built throughout the world, as these bars take constant maintenance. Generally you’d be more likely to find Ice Bars located in cooler regions throughout the world, …

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Ice Bars around the world is a post from: TasteForCooking

For every trivet purchased (or won!), The Pampered Chef will contribute $2 to Feeding America.

You can also help fight hunger by downloading a free recipe booklet featuring recipes from Hollywood stars. Available August 1 through September 30, 2010, visitors can go to www.pamperedchef.com/celebcookbook to find family favorite recipes from Courteney Cox (ABC’s “Cougar Town”), Scott Wolf (ABC’s “V”) and Mario Batali (celebrity chef and cookbook author), among others.

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The Pampered Chef has teamed up with Feeding America for its 19th annual Round-Up from the Heart® national charitable giving campaign to donate 10 million pounds of food to those in need. This year, fans of The Pampered Chef … General Conditions and Releases An entrant or winner may be disqualified from the sweepstakes if he or she fails to comply with each provision of these official rules, as determined at the discretion of Starpulse.com. Starpulse.com shall not be …

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Pampered Chef has teamed up with Feeding America for its 19th annual Round-Up from the Heart® is a post from: TasteForCooking