Text 21723, 67 rader
Skriven 2009-03-10 06:46:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Ice cream
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I've yet to try Blue Bunny.  Here it is carried by Super Fresh, and was
 DS> on sale today -- but I did not spy a flavor that said "take me home".
 DS> Our Giant used to have a pretty good store brand, but that changed when
 DS> they got taken over a few years back.  They closed the ice cream
 DS> factory near the Washington DC Beltway, and their ice cream is no
 DS> longer as good.

I was put onto Blue Bunny I Scream by my RD as the "No Sugar Added" versions
being safe for diabetics. Good stuff ... on a par with Edy's or Breyer's
Premium.

Not all stores around here carry it ... but, more do than did a few years ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Pollo #1
 Categories: Latino, Poultry, Rice, Pork
      Yield: 4 servings
 
      1 tb Olive oil
      4    Chicken thighs
      4    Chicken drumsticks
      2 ts Salt
    1/2 ts Fresh ground black pepper
      2 oz Smoked ham; in 1/4" dice
      1 sm Onion; chopped
      2 cl Garlic; minced
      1    Red bell pepper; chopped
      1    Green bell pepper; chopped
     14 oz Can tomatoes; drained,
           - chopped
      1 tb Tomato paste
      2 c  Chicken broth or stock
      1 c  Rice; preferably long-grain
      2 tb Chopped fresh parsley
 
  1. In a large, deep frying pan, heat the oil over moderately high
  heat. Season the chicken with 1/4 teaspoon each of the Salt and
  pepper. Cook the chicken, turning, until well browned, about 8
  minutes in all.
  
  Remove. Pour off all but 2 tablespoons of the fat from the pan.
  
  2. Reduce the heat to moderately low. Add the ham, onion, and Garlic
  to the pan and cook, stirring occasionally, until the onion starts to
  soften, about 2 minutes. Add the bell peppers and cook, stirring
  occasionally, until they start to soften, about 3 minutes longer.
  
  3. Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4
  teaspoons salt and 1/4 teaspoon of the Pepper and bring to a simmer.
  Stir in the rice and add the chicken in an even layer. Simmer,
  partially covered, over moderately low heat until the chicken and
  rice are just done, 20 to 25 minutes.
  
  Sprinkle with parsley.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

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