The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Bacon and cabbage, the traditional Irish combination, is excellent when teamed with chicken. This elegant yet rustic dish is easy to modify so that picky eaters can have their chicken plain. It’s a good dish to make ahead if you’re hosting a St. Patrick’s Day dinner as the flavors get even better the next day.

Ingredients

Cooking Instructions

1. Preheat the oven to 375 degrees F. In a large skillet, cook the bacon over medium heat for about 5 minutes, or until crisp. Drain well on a paper towel-lined plate.
2. In the same skillet, brown the chicken for about 3 minutes per side. Remove the chicken breasts from the skillet, and transfer them to a large shallow baking dish. Bake for about 15 minutes, or until the chicken is done.
3. Wipe out the skillet. Heat the olive oil over low heat for 1 minute. Add the onion and garlic and saute for about 3 minutes. Add the cabbage and cook for another minute. Pour in the broth, turn the heat up to high, and bring the mixture to a boil, stirring often. Simmer for 8 to 10 minutes, until the cabbage softens.
4. Using a slotted spoon, spoon the cabbage onto plates. Bring the cooking liquid to a boil and allow it to reduce by half.
5. Stir in the half and half. Whisk in the butter. Stir the bacon into the sauce. Taste and add salt and pepper as needed.
6. To serve, slice the chicken into thin pieces. Arrange the chicken on top of the cabbage on the plates, and pour some sauce around and on top of the chicken.

Substitution(s)

Tips & Tricks

Source: http://recipes.kaboose.com/roast-chicken-with-bacon-and-cabbage.html

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The Tweens News | English

Source: http://www.wambie.com/tuttifrutti_us/news/PLANT_A_TREE_WITH_YOUR_PENCIL__-new_en-2603.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Nothing could be more comforting than a hearty homemade stew of shredded chicken and a medley of root vegetables, except, perhaps, if you threw in some delicious dumplings, which is exactly what we did.

Ingredients

Cooking Instructions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Servings: 5

Source: http://recipes.kaboose.com/irish-chicken-stew-with-dumplings.html

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The Tweens News | English

Check out these photos and all the creative way that people have managed to recycle computer parts.

With a bit of imagination and glue you can turn your old PC into something cool. How about making the keyboard earrings? They are not hard to make and are very original.

Or how about a bag made from floppy disks? Many of you have never used them, but years ago they were the only option around, before CDs and pen drives which are able to store a lot more info.

But the award for most creative goes to the CD keyboard clock. All you need is the clock hands and the rest is left to your capable imagination!

Source: http://www.wambie.com/tuttifrutti_us/photos/ART_WITH_COMPUTERS_-photo_en-868.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Surprise your loved ones this Valentine’s Day with a delicious breakfast in bed. The cardamom in this sweet sauce is a great substitute for cinnamon.

Ingredients

• 5 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 teaspoons ground cardamom
• 6 (3/4-inch-thick) slices bread
• 3 tablespoons butter
• 1 cup fresh-squeezed orange juice, strained to remove as much pulp as possible
• 3/4 cup packed brown sugar
• 3/4 teaspoons ground cardamom

Cooking Instructions

1. Whisk eggs, milk, vanilla and the 1/2 teaspoon of the cardamom to blend in a medium-size bowl. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
2. Add 2 tablespoons butter to skillet; stir to melt. Add orange juice, sugar and the 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove from heat.
3. Melt remaining 1 tablespoon butter on griddle or in another nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side.
4. Cut French toast slices diagonally in half, divide among plates. Top with sauce and serve.

Tips & Tricks

Keep French toast warm in a 200 degree F oven until ready to serve.

Source: http://recipes.kaboose.com/french-toast-orange-cardamom-sauce.html

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