Welcome to
Ingredients6  skinless, boneless chicken breasthalves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flo...
Procedure1. Pound chicken breasts if they are too thick.   Place a cheese and ham slice on each breast   within 1/2 inch o...
Ingredients4  skinless, boneless  chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Ched...
Procedure1. Preheat oven to 375 degrees F (190   degrees C)2. Place chicken breasts in a lightly greased   9x13 inch bakin...
Ingredients 2 1/2 pounds beef  tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cu...
Ingredients 2 1/2 pounds beef  tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cu...
Procedure1.   Preheat oven to 425 degrees F (220 degrees C). Place beef in     a small baking dish, and spread with 2 tabl...
Ingredients1   (8 ounce) package linguine pasta 3 slices bacon 1 pound boneless chicken  breast half, cooked and diced...
Procedure1.   Bring a large pot of lightly salted water to     a boil. Add linguine and cook for 8 to 10     minutes or un...
Ingredients1  pound farfalle  (bow tie) pasta 1/3 cup olive oil 1 clove garlic, chopped 1/4 cup butter 2 small zucchi...
Procedure1.   Bring a large pot of lightly salted water to     a boil. Add farfalle pasta and cook for 8 to     10 minutes...
Ingredients1  (8 ounce) package dry  pasta 1/4 cup margarine 1 envelope dry vegetable  soup mix 1 1/2 teaspoons all-pu...
Procedure1.   Bring a large pot of lightly salted water to     a boil. Add pasta and cook for 8 to 10     minutes or until...
Ingredients1  (1.4 ounce) bar  chocolate covered toffee 1 (1.6 ounce) bar chocolate  covered crispy peanut butter flavor...
Procedure1.   Place the chocolate covered toffee bar and     chocolate covered crispy peanut butter flavored     candy bar...
Ingredients2  individual packages graham crackers 2 (3 ounce) packages instant vanilla pudding  mix 3 cups milk 1 (8 o...
Procedure1.   Line the bottom of a 9x13-inch pan with     graham crackers. In a large     bowl, combine pudding mix and mi...
Ingredients   1 1/2 cups evaporated    milk   2/3 cup chocolate chips   1/2 cup butter   2 cups confectioners sugar  ...
Ingredients1  1/2 cups evaporated  milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners sugar 1 teaspoon ...
Procedure1.   In a saucepan over medium     heat, combine evaporated milk, 1/2 cup     butter, chocolate chips, and     co...
Ingredient1  Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)
Ingredient1  Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)
Procedure1.   Prepare a strong cup of tea with the Earl     Grey, letting the bag steep for 5 minutes.     Place the orang...
By:
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
CABUS El Viento De Restaurante
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CABUS El Viento De Restaurante

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CABUS El Viento De Restaurante

  1. 1. Welcome to
  2. 2. Ingredients6 skinless, boneless chicken breasthalves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream warm.
  3. 3. Procedure1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.2. Heat the butter in a large skillet over medium- high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
  4. 4. Ingredients4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional)
  5. 5. Procedure1. Preheat oven to 375 degrees F (190 degrees C)2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
  6. 6. Ingredients 2 1/2 pounds beef tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine
  7. 7. Ingredients 2 1/2 pounds beef tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine
  8. 8. Procedure1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
  9. 9. Ingredients1 (8 ounce) package linguine pasta 3 slices bacon 1 pound boneless chicken breast half, cooked and diced salt to taste 1 (14.5 ounce) can peeled and diced tomatoes with juice 1/4 teaspoon dried rosemary 1/3 cup crumbled feta cheese 2/3 cup pitted black olives 1 (6 ounce) can artichoke hearts, drained
  10. 10. Procedure1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.3. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.
  11. 11. Ingredients1 pound farfalle (bow tie) pasta 1/3 cup olive oil 1 clove garlic, chopped 1/4 cup butter 2 small zucchini, quartered and sliced 1 onion, chopped 1 tomato, chopped 1 (8 ounce) package mushrooms, sliced 1 tablespoon dried oregano 1 tablespoon paprika salt and pepper to taste
  12. 12. Procedure1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.2. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables and toss.
  13. 13. Ingredients1 (8 ounce) package dry pasta 1/4 cup margarine 1 envelope dry vegetable soup mix 1 1/2 teaspoons all-purpose flour 1 1/2 cups milk 2 tablespoons grated Parmesan cheese
  14. 14. Procedure1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.
  15. 15. Ingredients1 (1.4 ounce) bar chocolate covered toffee 1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy 1 cup crushed saltine crackers 2 cups crushed graham crackers 1/2 cup butter, melted 1 (5.1 ounce) package instant vanilla pudding mix 1 (5.9 ounce) package instant chocolate pudding mix 2 cups milk 1 (12 ounce) container frozen whipped topping, thawed 1 (8 ounce) container frozen whipped topping, thawed
  16. 16. Procedure1. Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.2. In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.3. In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.4. Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
  17. 17. Ingredients2 individual packages graham crackers 2 (3 ounce) packages instant vanilla pudding mix 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed 1 (16 ounce) package prepared chocolate frosting
  18. 18. Procedure1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
  19. 19. Ingredients 1 1/2 cups evaporated milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners sugar 1 teaspoon vanilla extract 1 pound chocolate sandwich cookies, crushed 1/2 cup melted butter 1/2 gallon vanilla ice cream, softened 1 1/2 cups roasted Spanish peanuts 1 (12 ounce) container frozen whipped topping, thawed
  20. 20. Ingredients1 1/2 cups evaporated milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners sugar 1 teaspoon vanilla extract 1 pound chocolate sandwich cookies, crushed 1/2 cup melted butter 1/2 gallon vanilla ice cream, softened 1 1/2 cups roasted Spanish peanuts 1 (12 ounce) container frozen whipped topping, thawed
  21. 21. Procedure1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
  22. 22. Ingredient1 Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)
  23. 23. Ingredient1 Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)
  24. 24. Procedure1. Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.
  25. 25. By:

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