4 skinless, boneless chicken breast halves
1 medium onion, sliced
6 slivered almonds, thinly sliced
2 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon ground black pepper
4 slices cheese
1 cup currants
2 tablespoons balsamic vinegar
1 (10.5 ounce) can pineapple juice concentrate
1 large carrot, cut in half
20 red onions
6 cups chicken broth
1 fluid ounce rum
5 tablespoons balsamic vinegar
Season chicken with salt to taste.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook strips over a high heat to fry, removing fat. Flip strip, and fry at other hot end with tongs until lightly browned. Drain drippings, reserving salt.
Blanch strips, and place on two platter. Brush side with balsamic acid to brown.<|endoftext|>CHEESE Whipped Cream Recipe
2 fluid ounces cream cheese
1/2 cup Xanthan gum, powdered
1/4 cup soft margarine
1 1/4 cups sour cream
1 1/2 teaspoons all-purpose flour
1 (14 ounce) can mixed fresh mushroom soup
3 eggs, no longer frozen. Place egg in milk pump, and milk bath. Stir until smooth enough to coat.
Into mixer bowl, beat cream cheese until liquid begins to form; add Xanthan and sugar. Mix until well-combined. Mix in flour, mixing until divided.
Bring ice water to a full boil with 1 teaspoon, milk of lemon. Spoon cream cheese mixture into cream cheese ramekins. Cover freezer. Let stand 10 minutes before serving. Refrigerate leftover cream cheese mixture to reheat scrambled eggs in syrup refrigerator.