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8 Tasse | Whole wheat bread, cubed in 1" pieces |
1 Tasse | Onions, small diced |
1 Tasse | Celery, small diced |
1 Esslöffel | Garlic minced |
1/2 Tasse | wheat germ |
2 Tasse | Defatted chicken stock |
1/2 Tasse | Roasted chestnuts, chopped |
3 Esslöffel | sage fresh, chopped |
1 Esslöffel | thyme fresh, chopped |
1 Esslöffel | parsley fresh, chopped |
2 Teelöffel | salt kosher |
1 Teelöffel | black pepper freshly ground |
Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Healthy Cooking: My mother took this class this time and said the food was great (she didn't save me any). She still doesn't like to cook though.
-) In Healthy Cooking, you learn about how to create food without having to spend tons of money on supposedly low-fat, no-fat products. How to read labels and really know what you're getting for your money and your healthy. No, this class is not preachy.
Sweat the onions and celery in a sauce pan with 2 Tblsp. Of chicken stock over medium heat. Add the remaining ingredients and mix until fully incorporated. Adjust seasoning if desired. Place in pan or in a mold and bake at 350 degrees F., covered until heated. Approximately 20 minutes. Serve with our Healthier Holiday Jerk Roasted Turkey Breast.
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