Description: Rich and meaty chili. Low in fat and high in fiber.
Ingredients
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder
Directions
1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.
2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.
Serves 6
Monday, August 17, 2009
PF Chang's Orange Peel Chicken
Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.
Ingredients
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve
Directions
1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.
2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.
4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.
5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.
6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.
7. Serve with white or brown rice.
Serves 4
Ingredients
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve
Directions
1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.
2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.
4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.
5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.
6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.
7. Serve with white or brown rice.
Serves 4
Olive Garden Chicken Marsala
Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.
Ingredients
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Directions
1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and serve.
Serves 4
Ingredients
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Directions
1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and serve.
Serves 4
Saturday, August 15, 2009
Buca di Beppo Shrimp Arrabbiata
3 ounces olive oil
1 pound fresh shrimp
2-1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2-1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al
dente and lightly oil. finely chop fresh sage. Half the pitted black olives
and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to
1 1/2 ounces.
Heat olive oil in saute pan, add shrimp and saut? for approximately 30
seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon
juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add
the room temperature butter. In a large saut? pan, place the room
temperature butter, crushed red pepper, salt, finely chopped sage and
chopped garlic. Place heated pasta in saut? pan and toss well to incorporate
all ingredients thoroughly. toss with Romano cheese and place on a large
platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to
delighted guests.
Source: Chef Vittorio Renda - Bucca di Beppo Restaurant
1 pound fresh shrimp
2-1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2-1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al
dente and lightly oil. finely chop fresh sage. Half the pitted black olives
and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to
1 1/2 ounces.
Heat olive oil in saute pan, add shrimp and saut? for approximately 30
seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon
juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add
the room temperature butter. In a large saut? pan, place the room
temperature butter, crushed red pepper, salt, finely chopped sage and
chopped garlic. Place heated pasta in saut? pan and toss well to incorporate
all ingredients thoroughly. toss with Romano cheese and place on a large
platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to
delighted guests.
Source: Chef Vittorio Renda - Bucca di Beppo Restaurant
Bennigan's Bamboo Chicken and Shrimp Skewers
Ingredients
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds
for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar
for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds
for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar
for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.
Starbucks Lemon Sponge Cake
For about 8 servings)
6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)
Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.
Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.
Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.
Stir gently, using a rubber spatula.
Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.
Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.
Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.
Pour the cake batter into the pan. Smoothen the top nicely.
Bake in a preheated 325° F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.
Invert the cake pan on a wire rack to cool.
When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.
Sprinkle confectioners' sugar over the cake.
6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)
Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.
Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.
Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.
Stir gently, using a rubber spatula.
Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.
Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.
Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.
Pour the cake batter into the pan. Smoothen the top nicely.
Bake in a preheated 325° F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.
Invert the cake pan on a wire rack to cool.
When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.
Sprinkle confectioners' sugar over the cake.
Starbucks Blueberry Coffee Cake
Ingredients (for about 6 servings)
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsp unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
To make the topping, combine cinnamon, sugar and flour in a small bowl.
Add butter and beat with a pastry blender until the mixture is crumbly.
Set aside.
To make the cake, beat together the egg, milk and butter in a large bowl.
Sift flour, sugar, baking powder, salt and mace into a bowl.
Add the egg mixture and beat together until well blended.
Stir in blueberries.
Lightly butter a 9-inch-diameter cake pan.
Evenly spread the cake batter in the pan and sprinkle with the topping.
Bake in a preheated 350° F oven for about 40 - 45 minutes.
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsp unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
To make the topping, combine cinnamon, sugar and flour in a small bowl.
Add butter and beat with a pastry blender until the mixture is crumbly.
Set aside.
To make the cake, beat together the egg, milk and butter in a large bowl.
Sift flour, sugar, baking powder, salt and mace into a bowl.
Add the egg mixture and beat together until well blended.
Stir in blueberries.
Lightly butter a 9-inch-diameter cake pan.
Evenly spread the cake batter in the pan and sprinkle with the topping.
Bake in a preheated 350° F oven for about 40 - 45 minutes.
Olive Garden's Pasta E Fagioli
1 pound ground beef
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg
Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.
Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.
Add the pasta to the soup. Simmer for 5 to 10 minutes and serve
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg
Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.
Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.
Add the pasta to the soup. Simmer for 5 to 10 minutes and serve
Benihana Hibachi Steak
Serving Size : 4
20 ounces Sirloin steaks; bone -- 5oz ea
4 teaspoons Soybean oil
8 large Mushrooms -- slice thick
4 dashes Salt -- opt
4 dashes
Pepper -- opt
Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot.
20 ounces Sirloin steaks; bone -- 5oz ea
4 teaspoons Soybean oil
8 large Mushrooms -- slice thick
4 dashes Salt -- opt
4 dashes
Pepper -- opt
Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot.
Planet Hollywood Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard -- * see note
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pcs
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups
1/4 cup Creole style mustard -- * see note
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pcs
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups
Popeye's Fried Chicken
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.
Mrs. Fields Pecan Pie Brownies
These are some unusual brownies, they do not have chocolate in them. They taste like pecan pie.
1/2 C. Vegetable Shortening
1/2 C. Brown Sugar
2 Tbsp. Molasses
2 Tbsp. Dark Karo Syrup
2 Egg Yolks (beaten)
1 1/2 C. Flour
1 tsp. Vanilla
1/4 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
1/4 C. Pecan Pieces
16 Pecan Halves
1 Tbs. Dark Karo Syrup (for pecan halves)
Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat
shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark
Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure
flour, add baking powder, baking soda, and salt. To batter slowly mix in dry
ingredients until all ingredients are blended well.
Place in a 8" x 8" greased baking pan. Top batter with arranged pecan halves
that have been mixed with the dark Karo syrup.
Place baking pan in a preheated oven at 350 for 25 – 30 minutes. (if glass
baking dish is used bake at 325 for 25 – 30 minutes)
1/2 C. Vegetable Shortening
1/2 C. Brown Sugar
2 Tbsp. Molasses
2 Tbsp. Dark Karo Syrup
2 Egg Yolks (beaten)
1 1/2 C. Flour
1 tsp. Vanilla
1/4 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
1/4 C. Pecan Pieces
16 Pecan Halves
1 Tbs. Dark Karo Syrup (for pecan halves)
Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat
shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark
Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure
flour, add baking powder, baking soda, and salt. To batter slowly mix in dry
ingredients until all ingredients are blended well.
Place in a 8" x 8" greased baking pan. Top batter with arranged pecan halves
that have been mixed with the dark Karo syrup.
Place baking pan in a preheated oven at 350 for 25 – 30 minutes. (if glass
baking dish is used bake at 325 for 25 – 30 minutes)
Maggiano's Little Italy Asparagus Bruschetta
Makes 40 to 50 appetizers (2 to 3 per person)
1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
.
Preheat oven to 325 degrees.
Cut bread into ¼- to ½-inch-thick slices. Set on a cookie sheet and toast in
preheated oven until just golden brown, 12 to 15 minutes. Watch bread
carefully so it doesn't get too brown. Maintain oven temperature.
In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2
tablespoons lemon juice. Add prosciutto, then salt and pepper. Spread
mixture over toasted crostini and bake in preheated oven 3 to 5 minutes to
heat through.
Place asparagus in a bowl with the chives.
Mix remaining 2 tablespoons lemon juice with oil until emulsified. Pour a
little more than half the vinaigrette into asparagus/chives mixture and
combine.
To finish: Place crostini on a serving platter and top each with a mounded
portion of the asparagus mixture. Drizzle with remaining vinaigrette.
1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
.
Preheat oven to 325 degrees.
Cut bread into ¼- to ½-inch-thick slices. Set on a cookie sheet and toast in
preheated oven until just golden brown, 12 to 15 minutes. Watch bread
carefully so it doesn't get too brown. Maintain oven temperature.
In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2
tablespoons lemon juice. Add prosciutto, then salt and pepper. Spread
mixture over toasted crostini and bake in preheated oven 3 to 5 minutes to
heat through.
Place asparagus in a bowl with the chives.
Mix remaining 2 tablespoons lemon juice with oil until emulsified. Pour a
little more than half the vinaigrette into asparagus/chives mixture and
combine.
To finish: Place crostini on a serving platter and top each with a mounded
portion of the asparagus mixture. Drizzle with remaining vinaigrette.
Maggiano's Little Italy Chicken Marsala
Makes 4 servings
1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched
3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil
In large, shallow bowl, mix flour with garlic powder, salt, pepper and
Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.
In large sauté pan, heat oil about 20 seconds over medium-high heat. Add
chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4
minutes per side or until cooked through. Remove chicken from pan and set
aside.
To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.
Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5
minutes or until sauce thickens enough to coat back of a spoon. Season with
salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter;
mixing until combined.
Place chicken breasts on individual serving plates and top with sauce.
1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched
3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste
1 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tablespoons extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tablespoons unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 ounces) beef broth or veal stock
Salt and pepper to taste
1 well-packed tablespoon freshly chopped basil
In large, shallow bowl, mix flour with garlic powder, salt, pepper and
Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.
In large sauté pan, heat oil about 20 seconds over medium-high heat. Add
chicken. Oil should immediately sizzle. Add onion and sauté chicken about 4
minutes per side or until cooked through. Remove chicken from pan and set
aside.
To pan with onions, add the 1 tablespoon butter and melt. Add mushrooms and sauté, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.
Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5
minutes or until sauce thickens enough to coat back of a spoon. Season with
salt and pepper. Add basil, then swirl in remaining 1 tablespoon butter;
mixing until combined.
Place chicken breasts on individual serving plates and top with sauce.
Lone Star's Amarillo Cheese Fries and Dip
8 oz. bottle (1 cup) ranch salad dressing - low-fat okay
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries - prepared as directed
4 strips cooked bacon - crumbled
1/2 cup shredded Colby Jack cheese
-Combine ranch dressing and taco seasoning; set aside.
-Sprinkle cheese and bacon evenly over fries on the baking sheet.
-Return fries to hot oven until cheese has melted.
-Serve fries with prepared sauce for dipping.
Sbarro's Chicken Francese
5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of
-Pound chicken breasts flat and cut in half. Set aside.
-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
-Put flour in a shallow bowl. Set aside.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
-Repeat with remaining chicken.
-Fry each side of chicken until a light blond color.
-Remove chicken from pan and keep warm.
-In the skillet, bring chicken stock to a light boil.
-Add butter, stirring constantly, until melted.
-Add lemon juice and cook for 1 minute while stirring constantly.
-Pour sauce over chicken.
Notes: Garnish with lemon slices and chopped fresh parsley.
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of
-Pound chicken breasts flat and cut in half. Set aside.
-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
-Put flour in a shallow bowl. Set aside.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
-Repeat with remaining chicken.
-Fry each side of chicken until a light blond color.
-Remove chicken from pan and keep warm.
-In the skillet, bring chicken stock to a light boil.
-Add butter, stirring constantly, until melted.
-Add lemon juice and cook for 1 minute while stirring constantly.
-Pour sauce over chicken.
Notes: Garnish with lemon slices and chopped fresh parsley.
IHOP Country Griddle Cakes
Servings: 8 to 10 pancakes
Nonstick spray
1 1/4 cups [175 g] all-purpose flour
1 1/2 cups [375 mL] buttermilk
1/3 cup [80 mL] dry instant cream of wheat
1 egg
1/3 cup [75 g] sugar
1 teaspoon [5 mL] baking powder
1 teaspoon [5 mL] baking soda
1/4 cup [60 mL] vegetable oil
1/2 teaspoon [2.5 mL] salt
Preheat a skillet over medium heat; apply nonstick spray.
Into a large bowl, using an electric mixer, mix together flour, buttermilk, dry instant cream of wheat, egg, sugar, baking powder, baking soda, vegetable and oil on high speed, until smooth.
Pour 80 mL [1/3 cup] batter into hot skillet.
Cook pancake for 1 to 2 minutes per side, until brown.
Repeat with remaining batter
Nonstick spray
1 1/4 cups [175 g] all-purpose flour
1 1/2 cups [375 mL] buttermilk
1/3 cup [80 mL] dry instant cream of wheat
1 egg
1/3 cup [75 g] sugar
1 teaspoon [5 mL] baking powder
1 teaspoon [5 mL] baking soda
1/4 cup [60 mL] vegetable oil
1/2 teaspoon [2.5 mL] salt
Preheat a skillet over medium heat; apply nonstick spray.
Into a large bowl, using an electric mixer, mix together flour, buttermilk, dry instant cream of wheat, egg, sugar, baking powder, baking soda, vegetable and oil on high speed, until smooth.
Pour 80 mL [1/3 cup] batter into hot skillet.
Cook pancake for 1 to 2 minutes per side, until brown.
Repeat with remaining batter
Outback Steakhouse Caesar Salad Dressing
Servings: Approximately 2 cups [500 mL]
1 cup [250 mL] mayonnaise
1/4 cup [60 mL] egg substitute
1/4 cup [60 g] grated Parmesan cheese
2 tablespoons [30 mL] water
2 tablespoons [30 mL] olive oil
1 1/2 tablespoons [22.5 mL] lemon juice
1 tablespoon [15 mL] anchovy paste
2 cloves garlic, pressed
2 teaspoons [10 g] sugar
1/2 teaspoon [2.5 mL] coarse ground pepper
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] dried parsley flakes, finely crushed
Combine all ingredients into a medium bowl.
Using an electric mixer, beat ingredients for approximately 1 minute.
Cover bowl and refrigerate salad dressing for several hours so that flavors can develop, before serving.
1 cup [250 mL] mayonnaise
1/4 cup [60 mL] egg substitute
1/4 cup [60 g] grated Parmesan cheese
2 tablespoons [30 mL] water
2 tablespoons [30 mL] olive oil
1 1/2 tablespoons [22.5 mL] lemon juice
1 tablespoon [15 mL] anchovy paste
2 cloves garlic, pressed
2 teaspoons [10 g] sugar
1/2 teaspoon [2.5 mL] coarse ground pepper
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] dried parsley flakes, finely crushed
Combine all ingredients into a medium bowl.
Using an electric mixer, beat ingredients for approximately 1 minute.
Cover bowl and refrigerate salad dressing for several hours so that flavors can develop, before serving.
Famous Dave's Old Fashioned Meat Loaf
4 pounds ground beef or ground turkey
2 cups crumbled-up biscuits
1 cup Ritz cracker crumbs
1 cup finely chopped onion
2/3 cup finely chopped green bell pepper
1/2 cup finely grated carrot
1/2 cup heavy whipping cream
3 eggs, beaten
2 tablespoons Famous Dave's BBQ sauce
1 tablespoon Famous Dave's Steak seasoning
2 teaspoons Famous Dave's Georgia Mustard sauce
Topping:
1 cup catsup
1/4 cup packed light brown sugar
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
For the meat loaf, combine ground beef, biscuit crumbs, cracker crumbs, onion, green
pepper, carrot, cream, eggs, BBQ sauce, steak seasoning and mustard sauce in a bowl and
mix well. Shape the ground beef mixture into 2 loaves. Place each loaf in a greased 5x9
inch loaf pan. Preheat the oven to 350 degrees.
For the topping, combine catsup, brown sugarm onion and green pepper in a saucepan.
Simmer until the vegetables are tender, stirring occasionally. Pour over the loaves. Bake
for 1 hour. Using biscuits instead of bread is just an excuse to whip up a batch!
2 cups crumbled-up biscuits
1 cup Ritz cracker crumbs
1 cup finely chopped onion
2/3 cup finely chopped green bell pepper
1/2 cup finely grated carrot
1/2 cup heavy whipping cream
3 eggs, beaten
2 tablespoons Famous Dave's BBQ sauce
1 tablespoon Famous Dave's Steak seasoning
2 teaspoons Famous Dave's Georgia Mustard sauce
Topping:
1 cup catsup
1/4 cup packed light brown sugar
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
For the meat loaf, combine ground beef, biscuit crumbs, cracker crumbs, onion, green
pepper, carrot, cream, eggs, BBQ sauce, steak seasoning and mustard sauce in a bowl and
mix well. Shape the ground beef mixture into 2 loaves. Place each loaf in a greased 5x9
inch loaf pan. Preheat the oven to 350 degrees.
For the topping, combine catsup, brown sugarm onion and green pepper in a saucepan.
Simmer until the vegetables are tender, stirring occasionally. Pour over the loaves. Bake
for 1 hour. Using biscuits instead of bread is just an excuse to whip up a batch!
Macaroni Grill Polpettone Alla Montagnola (Italian Meatloaf)
3/4 pound bread crumbs
1 quart milk
5 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
1 pound diced yellow onion
1 pound diced button mushrooms
12 sage leaves
6 1/2 ounces ketchup
4 eggs
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
1 quart milk
5 pounds ground beef
1 teaspoon salt
1 teaspoon pepper
1 pound diced yellow onion
1 pound diced button mushrooms
12 sage leaves
6 1/2 ounces ketchup
4 eggs
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
P.F. Chang`s Red Sauce Wontons
1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 teaspoons carrot, finely minced
2 teaspoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 teaspoons oyster sauce
1/4 teaspoon sesame oil
onions to garnish
leaves to garnish
*Sauce*
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce sugar
1/2 teaspoon fresh garlic, minced
oil to taste
1 cup chicken stock
Combine shrimp and pork mixtures. Make sure the mixture is smooth and not
lumpy. If you have a food processor, use it for the mix. With a small spoon, place
a pea-size mound of meat mixture into the won ton skin. Moisten the top and
bottom corners. Fold over and seal. Place on a plate, cover and place in
refrigerator until ready to serve.
Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup
pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the
entire batch of sauce. Return to serving container. Cook won tons in boiling
chicken stock for approximately 2 minutes or until won tons float to the surface.
Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix
sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to
mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce
over the won tons.
Garnish with green onions and cilantro and serve.
1/4 pound pork, trimmed, finely minced
2 teaspoons carrot, finely minced
2 teaspoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 teaspoons oyster sauce
1/4 teaspoon sesame oil
onions to garnish
leaves to garnish
*Sauce*
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce sugar
1/2 teaspoon fresh garlic, minced
oil to taste
1 cup chicken stock
Combine shrimp and pork mixtures. Make sure the mixture is smooth and not
lumpy. If you have a food processor, use it for the mix. With a small spoon, place
a pea-size mound of meat mixture into the won ton skin. Moisten the top and
bottom corners. Fold over and seal. Place on a plate, cover and place in
refrigerator until ready to serve.
Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup
pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the
entire batch of sauce. Return to serving container. Cook won tons in boiling
chicken stock for approximately 2 minutes or until won tons float to the surface.
Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix
sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to
mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce
over the won tons.
Garnish with green onions and cilantro and serve.
P.F. Chang's China Bistro Garlic Noodles
3 teaspoons minced garlic
3 teaspoons granulated sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chile flakes
2 tablespoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese stir fry sauce (see recipe below)
1 cucumber or English cucumber
2 tablespoons chopped cilantro
Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and
cilantro.
Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set
aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn
garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
NOTE: Chinese noodle is available fresh frozen, and can be cooked like any
fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold
water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.
3 teaspoons granulated sugar
2 tablespoons white vinegar
1 1/2 teaspoons red chile flakes
2 tablespoons canola oil
1 pound fresh Chinese noodle or vermicelli
1/2 teaspoon sesame oil
4 ounces Cantonese stir fry sauce (see recipe below)
1 cucumber or English cucumber
2 tablespoons chopped cilantro
Stir Fry Sauce
3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons shaohsing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and
cilantro.
Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set
aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn
garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
NOTE: Chinese noodle is available fresh frozen, and can be cooked like any
fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold
water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.
Hard Rock Cafe Homemade Chicken Noodle Soup
Servings: 6
1 pound [454 g] chicken breast fillets
1 pound [454 g] chicken thigh fillets
Vegetable oil
2 tablespoons [30 g] butter
1 cup [250 mL] chopped onion
1/2 cup [125 mL] diced celery
4 cups [1 L] chicken stock
2 cups [500 mL] water
1 cup [250 mL] carrot slices
1 teaspoon [5 mL] salt
1/2 teaspoon [2,5 mL] cracked black pepper
1/2 teaspoon [2,5 mL] freshly minced parsley
2 cups [500 mL] egg noodles [uncooked]
Freshly minced parsley, to serve
Preheat oven to 190°C [375°F].
Rub a little vegetable oil over the surface of each piece of chicken and arrange them onto a baking sheet.
Bake into preheated oven for 25 minutes; remove the chicken from the oven when it's done and set it aside to cool.
Melt butter into a large saucepan or dutch oven over medium heat.
Saute together chopped onion and celery dices into melted butter for just 4 to 5 minutes [you don't want to brown the veggies].
Dice then add chicken to the saucepan, along with chicken stock, water, carrot slices, salt, cracked black pepper and 1/2 teaspoon [2,5 mL] freshly minced parsley.
Bring soup to a boil, reduce heat and simmer for appfoximately 30 minutes, until carrots are soft.
Add egg noodles and simmer soup for 15 minutes more, until noodles are tender.
Serve, each serving sprinkled with a pinch of freshly minced parsley.
1 pound [454 g] chicken breast fillets
1 pound [454 g] chicken thigh fillets
Vegetable oil
2 tablespoons [30 g] butter
1 cup [250 mL] chopped onion
1/2 cup [125 mL] diced celery
4 cups [1 L] chicken stock
2 cups [500 mL] water
1 cup [250 mL] carrot slices
1 teaspoon [5 mL] salt
1/2 teaspoon [2,5 mL] cracked black pepper
1/2 teaspoon [2,5 mL] freshly minced parsley
2 cups [500 mL] egg noodles [uncooked]
Freshly minced parsley, to serve
Preheat oven to 190°C [375°F].
Rub a little vegetable oil over the surface of each piece of chicken and arrange them onto a baking sheet.
Bake into preheated oven for 25 minutes; remove the chicken from the oven when it's done and set it aside to cool.
Melt butter into a large saucepan or dutch oven over medium heat.
Saute together chopped onion and celery dices into melted butter for just 4 to 5 minutes [you don't want to brown the veggies].
Dice then add chicken to the saucepan, along with chicken stock, water, carrot slices, salt, cracked black pepper and 1/2 teaspoon [2,5 mL] freshly minced parsley.
Bring soup to a boil, reduce heat and simmer for appfoximately 30 minutes, until carrots are soft.
Add egg noodles and simmer soup for 15 minutes more, until noodles are tender.
Serve, each serving sprinkled with a pinch of freshly minced parsley.
Mrs Fields Party Time Cookies
3/4 c Salted butter; soft
1/3 c Sugar
1 teaspoon Vanilla
1/3 teaspoon Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preheat oven to 350°F.
Cream butter and sugar together in a medium bowl using an electric mixer set
at medium speed. Add extracts and beat well. Scrape bowl. Add flour,
chocolate chips and almonds, and blend on low speed until just combined. Do
Not Overmix.
Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased
baking sheets, 2 inches apart. Press balls with palm of hands or bottom of
drinking glass into 1/2 inch thick rounds.
Bake 15-17 minutes or until cookies just begin to brown. Transfer cookies to
a cool, flat surface.
1/3 c Sugar
1 teaspoon Vanilla
1/3 teaspoon Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preheat oven to 350°F.
Cream butter and sugar together in a medium bowl using an electric mixer set
at medium speed. Add extracts and beat well. Scrape bowl. Add flour,
chocolate chips and almonds, and blend on low speed until just combined. Do
Not Overmix.
Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased
baking sheets, 2 inches apart. Press balls with palm of hands or bottom of
drinking glass into 1/2 inch thick rounds.
Bake 15-17 minutes or until cookies just begin to brown. Transfer cookies to
a cool, flat surface.
Hard Rock Cafe Bar-B-Que Beans
If you don't have the pork just skip this ingredient. If you are making the pulled pork recipe that will be posted tomorrow you can use the pork from that recipe.
.
2 15-ounce cans pinto beans (with liquid)
2 Tablespoons water
2 Teaspoons cornstarch
1/2 Cup ketchup
1/3 Cup white vinegar
1/4 Cup brown sugar
2 Tablespoons diced onion
1 Teaspoon prepared mustard
1/2 Teaspoon chili powder
1/4 Teaspoon salt
1/4 Teaspoon coarse ground black pepper
1/2 Cup shredded pork
Preheat oven to 350 degrees.
Pour pinto beans, including the liquid into a casserole dish Dissolve the
cornstarch with 2 tablespoons of water in small bowl. Sir cornstarch mixture
into the beans.
Add the remaining ingredients to the dish, stir well and cover.
Bake 90 minutes or until the sauce thickens in a 350 degree oven, stirring
every 30 minutes. When beans have baked remove from the oven, let the beans cool for 5 to 10 minutes before serving.
Servings: 6
.
2 15-ounce cans pinto beans (with liquid)
2 Tablespoons water
2 Teaspoons cornstarch
1/2 Cup ketchup
1/3 Cup white vinegar
1/4 Cup brown sugar
2 Tablespoons diced onion
1 Teaspoon prepared mustard
1/2 Teaspoon chili powder
1/4 Teaspoon salt
1/4 Teaspoon coarse ground black pepper
1/2 Cup shredded pork
Preheat oven to 350 degrees.
Pour pinto beans, including the liquid into a casserole dish Dissolve the
cornstarch with 2 tablespoons of water in small bowl. Sir cornstarch mixture
into the beans.
Add the remaining ingredients to the dish, stir well and cover.
Bake 90 minutes or until the sauce thickens in a 350 degree oven, stirring
every 30 minutes. When beans have baked remove from the oven, let the beans cool for 5 to 10 minutes before serving.
Servings: 6
Hometown Buffet White Gravy and Chicken Fried Steak
Chicken Fried Steak
Basically we make this with tenderized cube steak, dipped into beaten egg and milk wash and coated in seasoned flour and then pan fried till crispy and browned and transferred to baking pan and kept warm in low oven up to 30 minutes to serve with the white gravy.
4 cube steaks each about 4x6" tenderized briefly with meat hammer
1 beaten egg plus 1/4-cup milk
2 cups self-rising flour
2 tablespoons season salt
1-teaspoon pepper
1/2-teaspoon poultry seasoning
Moisten steaks in egg wash and coat evenly but lightly in remaining combined
ingredients. Brown both sides in a little hot oil in heavy skillet to
lightly brown both sides. Transfer pieces to shallow baking pan, in a single
layer, loosely covering in foil and bake at 325°F. about 30 minutes or till
fork tender but not dry. A little water may be added to pan around the
steaks to keep steaks from drying out no more than 1/4" deep. Mean while
prepare the gravy.
Usually served with their Chicken Fried Steak. I love this gravy and have
enjoyed making it at home this way: In order given put the following
ingredients into blender
2 cups water
2/3 cup dry milk powder
1/2-cup flour
1/2-teaspoon salt or to taste
1/2-teaspoon coarse grind pepper or more to taste
Few flecks poultry seasoning
Blend on high till smooth and pour into medium saucepan sprayed inside in
Pam. Use wire whish to stir it constantly till smooth and thickened over
medium-high heat and at the very first bubble of a boil get it OFF the heat
so it won't scorch. If it does scorch without your knowing it try not to
disturb the mixture on bottom of pan and at once pour off gravy into clean
pan and hopefully be able to salvage it.
Makes 3 cups gravy.
Basically we make this with tenderized cube steak, dipped into beaten egg and milk wash and coated in seasoned flour and then pan fried till crispy and browned and transferred to baking pan and kept warm in low oven up to 30 minutes to serve with the white gravy.
4 cube steaks each about 4x6" tenderized briefly with meat hammer
1 beaten egg plus 1/4-cup milk
2 cups self-rising flour
2 tablespoons season salt
1-teaspoon pepper
1/2-teaspoon poultry seasoning
Moisten steaks in egg wash and coat evenly but lightly in remaining combined
ingredients. Brown both sides in a little hot oil in heavy skillet to
lightly brown both sides. Transfer pieces to shallow baking pan, in a single
layer, loosely covering in foil and bake at 325°F. about 30 minutes or till
fork tender but not dry. A little water may be added to pan around the
steaks to keep steaks from drying out no more than 1/4" deep. Mean while
prepare the gravy.
Usually served with their Chicken Fried Steak. I love this gravy and have
enjoyed making it at home this way: In order given put the following
ingredients into blender
2 cups water
2/3 cup dry milk powder
1/2-cup flour
1/2-teaspoon salt or to taste
1/2-teaspoon coarse grind pepper or more to taste
Few flecks poultry seasoning
Blend on high till smooth and pour into medium saucepan sprayed inside in
Pam. Use wire whish to stir it constantly till smooth and thickened over
medium-high heat and at the very first bubble of a boil get it OFF the heat
so it won't scorch. If it does scorch without your knowing it try not to
disturb the mixture on bottom of pan and at once pour off gravy into clean
pan and hopefully be able to salvage it.
Makes 3 cups gravy.
McDonald's Apple McMuffins
1 can apple pie filling (21 oz)
3 large eggs
2 teaspoons apple pie spice
1 package yellow cake mix (18 oz)
Beat all together with electric mixer on medium-speed. (or "mash" with a potato masher if you prefer chunks in your muffins) Divide batter equally between 24 paper-lined cupcake wells. Bake in a preheated 350° for 25 to 30minutes or until knife inserted comes out clean. Allow to cool before peeling off paper liners.
3 large eggs
2 teaspoons apple pie spice
1 package yellow cake mix (18 oz)
Beat all together with electric mixer on medium-speed. (or "mash" with a potato masher if you prefer chunks in your muffins) Divide batter equally between 24 paper-lined cupcake wells. Bake in a preheated 350° for 25 to 30minutes or until knife inserted comes out clean. Allow to cool before peeling off paper liners.
Red Lobster Tarter Sauce
1/2 cup mayonnaise
1-1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1-1/2 teaspoons shredded and chopped carrot (the size of rice)
1-1/2 teaspoons sugar
Combine all ingredients in a small bowl. Cover and chill.
1-1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1-1/2 teaspoons shredded and chopped carrot (the size of rice)
1-1/2 teaspoons sugar
Combine all ingredients in a small bowl. Cover and chill.
Outback Steakhouse Bronzed Chicken and Corn Cakes
Bronzed chicken breast, served with grilled corn cakes, topped with shrimp and mushrooms in a vermouth cream sauce.
BRONZED SEASONING
(for fish, chicken or meat)
SEASONING MIX:
3/4 tsp salt
1/2 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp white pepper
2 tbsp melted butter
1 tbsp lemon juice
Mix together & stored in covered glass container in a dark place for several months.
BRONZED CHICKEN BREASTS
2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon seasoning mix
Place a heavy nonstick skillet over medium-high heat until hot, about 7
minutes.
As soon as the skillet is hot, lightly drizzle each side of each chicken
breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the
seasoning of your choice. Place the chicken in the skillet, seasoned sides
down and sprinkle the top sides of all the chicken evenly with the remaining
seasoning.
Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and
you'll see white line coming up sides as chicken cooks; when line is about
one-half the thickness, chicken is ready to be turned.) Cook until done, 2
to 3 minutes more. Serve immediately. Do not overcook! Chicken should be
very juicy.
Note: You can turn the meat more than once or continuously until cooked to
desired doneness. All cooking times are approximate.
Makes 4 servings
BRONZED SEASONING
(for fish, chicken or meat)
SEASONING MIX:
3/4 tsp salt
1/2 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp white pepper
2 tbsp melted butter
1 tbsp lemon juice
Mix together & stored in covered glass container in a dark place for several months.
BRONZED CHICKEN BREASTS
2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon seasoning mix
Place a heavy nonstick skillet over medium-high heat until hot, about 7
minutes.
As soon as the skillet is hot, lightly drizzle each side of each chicken
breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the
seasoning of your choice. Place the chicken in the skillet, seasoned sides
down and sprinkle the top sides of all the chicken evenly with the remaining
seasoning.
Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and
you'll see white line coming up sides as chicken cooks; when line is about
one-half the thickness, chicken is ready to be turned.) Cook until done, 2
to 3 minutes more. Serve immediately. Do not overcook! Chicken should be
very juicy.
Note: You can turn the meat more than once or continuously until cooked to
desired doneness. All cooking times are approximate.
Makes 4 servings
Taco Bell Enchirito
1 pound Ground beef
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans, 30 ounce.
1/4 Onion, diced
1 can La Victoria enchilada sauce
2 1/2 c Shredded cheddar cheese
1 cn Sliced black olives (2 oz.)
1 pk Flour tortillas (10 or 12")
Serves: 1 Servings
1) Slowly brown the ground beef in a skillet, using a wooden spoon or
spatula to separate the beef into pea-sized pcs.
2) Add the salt, chili powder, and minced onion.
3) With a mixer, or potato masher, beat the refried beans until smooth.
4) Heat beans in small saucepan or in microwave.
5) Warm tortillas all at once in a covered container, or wrapped in moist
towel in microwave. Set on high for 40 sec. or warm individually in skillet
for 2-3 minutes per side.
6) Spoon 3 tbs. of beef into the center on each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans.
7) Fold sides of each tortilla over the beans and met. Flip the tortilla
over onto a plate.
8) Spoon 3 tbs. enchilada sauce over top of the tortilla.
9) Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
Makes 10 Enchiritos
1/4 teaspoon Salt
1 teaspoon Chili powder
1/2 tablespoon Dried minced onion
1 can Refried beans, 30 ounce.
1/4 Onion, diced
1 can La Victoria enchilada sauce
2 1/2 c Shredded cheddar cheese
1 cn Sliced black olives (2 oz.)
1 pk Flour tortillas (10 or 12")
Serves: 1 Servings
1) Slowly brown the ground beef in a skillet, using a wooden spoon or
spatula to separate the beef into pea-sized pcs.
2) Add the salt, chili powder, and minced onion.
3) With a mixer, or potato masher, beat the refried beans until smooth.
4) Heat beans in small saucepan or in microwave.
5) Warm tortillas all at once in a covered container, or wrapped in moist
towel in microwave. Set on high for 40 sec. or warm individually in skillet
for 2-3 minutes per side.
6) Spoon 3 tbs. of beef into the center on each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans.
7) Fold sides of each tortilla over the beans and met. Flip the tortilla
over onto a plate.
8) Spoon 3 tbs. enchilada sauce over top of the tortilla.
9) Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.
Makes 10 Enchiritos
Hard Rock café Cole Slaw
Dressing
1-1/3 Cups mayonnaise
3 Tablespoons white vinegar
2 Tablespoons plus 2 teaspoons granulated sugar
2 Tablespoons milk
Dash salt
Slaw
8 Cups chopped cabbage (1 head)
1/2 Cup shredded carrot
Combine all dressing ingredients in a large bowl and blend until smooth with
an electric mixer.
Add cabbage and carrots and toss well.
Cover and chill overnight in the refrigerator.
Serves 6 to 8
1-1/3 Cups mayonnaise
3 Tablespoons white vinegar
2 Tablespoons plus 2 teaspoons granulated sugar
2 Tablespoons milk
Dash salt
Slaw
8 Cups chopped cabbage (1 head)
1/2 Cup shredded carrot
Combine all dressing ingredients in a large bowl and blend until smooth with
an electric mixer.
Add cabbage and carrots and toss well.
Cover and chill overnight in the refrigerator.
Serves 6 to 8
Acapulco Chicken (en Escabeche)
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
Olive Garden Chicken Gnocchi Veronese
¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon
Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream
Gnocchi
2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR
1 lb gnocchi (potato dumplings), cooked according to package directions
NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
Gnocchi
1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
Barak Obama And Family Chili
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
Saute onions, green pepper and garlic in olive oil until soft. Add ground
meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions
and sour cream
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
Saute onions, green pepper and garlic in olive oil until soft. Add ground
meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions
and sour cream
BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast
2 cups chicken broth
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)
1/4 cup Chardonnay wine
2 Tablespoons lemon juice
3/4 teaspoon granulated sugar
Dash salt
1-1/3 cups heavy cream
Light olive oil
Garnish:
2 Tablespoons shredded parmesan
4 teaspoons minced sundried tomatoes
4 Tablespoons thinly sliced fresh basil
Brine for chicken: Dissolve salt with chicken broth in a medium bowl. Cover
chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breastsin half. Add
flattened chicken to brine. Cover and chill for 3 hours. After chicken has
marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid. Beat eggs in a medium bowl.
Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and
pepper in another medium bowl. To bread the chicken, coat each fillet with
flour, then dip into beaten egg, and follow by dipping into the Parmesan
mixture, coating breast well. Let the breaded fillets rest for a bit on a
plate in your fridge while preparing the chardonnay butter sauce.
Lemon Chardonnay Butter Sauce: Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on low heat for 10 to 12 minutes, until mixture thickens.
Add oil to cover the bottom of a large skillet,heating over medium heat
until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per
side or until brown. Remove fillets to a paper towel-covered plate until
ready to serve.
Serve each filet with a couple teaspoons of butter sauce spooned over the
top. Top each filet with a tablespoon of parmesan cheese followed by 1
heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.
Serves 4 as an entrée.
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)
1/4 cup Chardonnay wine
2 Tablespoons lemon juice
3/4 teaspoon granulated sugar
Dash salt
1-1/3 cups heavy cream
Light olive oil
Garnish:
2 Tablespoons shredded parmesan
4 teaspoons minced sundried tomatoes
4 Tablespoons thinly sliced fresh basil
Brine for chicken: Dissolve salt with chicken broth in a medium bowl. Cover
chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breastsin half. Add
flattened chicken to brine. Cover and chill for 3 hours. After chicken has
marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid. Beat eggs in a medium bowl.
Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and
pepper in another medium bowl. To bread the chicken, coat each fillet with
flour, then dip into beaten egg, and follow by dipping into the Parmesan
mixture, coating breast well. Let the breaded fillets rest for a bit on a
plate in your fridge while preparing the chardonnay butter sauce.
Lemon Chardonnay Butter Sauce: Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on low heat for 10 to 12 minutes, until mixture thickens.
Add oil to cover the bottom of a large skillet,heating over medium heat
until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per
side or until brown. Remove fillets to a paper towel-covered plate until
ready to serve.
Serve each filet with a couple teaspoons of butter sauce spooned over the
top. Top each filet with a tablespoon of parmesan cheese followed by 1
heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.
Serves 4 as an entrée.
Bennigan's Italian Meat Sauce and Marina Sauce
Italian Meat Sauce
1-1/2 pound Italian sausage
1/2 pound onions, diced
2 cups Marinara sauce (recipe follows)
1 cups grated Parmesan cheese
In medium saucepan, place onions and sausage. Cook over medium-high heat.
Stir continuously until sausage is cooked and completely broken up. Add
sauce, stir and allow mixture to come to a boil.
Remove from heat and pour into a mixing bowl. Stir in cheese and mix well.
Serve immediately.
Note: Sauce may be cooled down, then refrigerated to use later.
Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 oz. diced onions
1 tablespoon chopped garlic
6 lb. 4 oz. can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 3/4 teaspoon salt
1 whole bay leaf
In a large saucepan, heat oil over medium heat until hot. Add onions. Cook,
stirring frequently until onions become clear and limp, about 5 minutes. Add
garlic; cook 2 minutes, stirring. Add remaining ingredients, stir well.
Bring sauce to a boil, stirring occasionally. Reduce to low, simmer
uncovered for 30 minutes. Once cooked, remove the bay leaf.
Makes 3 quarts.
1-1/2 pound Italian sausage
1/2 pound onions, diced
2 cups Marinara sauce (recipe follows)
1 cups grated Parmesan cheese
In medium saucepan, place onions and sausage. Cook over medium-high heat.
Stir continuously until sausage is cooked and completely broken up. Add
sauce, stir and allow mixture to come to a boil.
Remove from heat and pour into a mixing bowl. Stir in cheese and mix well.
Serve immediately.
Note: Sauce may be cooled down, then refrigerated to use later.
Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 oz. diced onions
1 tablespoon chopped garlic
6 lb. 4 oz. can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 3/4 teaspoon salt
1 whole bay leaf
In a large saucepan, heat oil over medium heat until hot. Add onions. Cook,
stirring frequently until onions become clear and limp, about 5 minutes. Add
garlic; cook 2 minutes, stirring. Add remaining ingredients, stir well.
Bring sauce to a boil, stirring occasionally. Reduce to low, simmer
uncovered for 30 minutes. Once cooked, remove the bay leaf.
Makes 3 quarts.
Olive Garden Frozen Tiramisu
Espresso Syrup
1/4 cup hot espresso
1/4 cup granulated sugar
3/4 ounce Tuaca liqueur
3/4 ounce Kahlua liqueur
1 cup vanilla ice cream
1 cup ice
Garnish
whipped cream
cocoa
Espresso Syrup: Mix hot espresso with sugar, stirring to disolve the sugar.
Cool syrup.
To make the drink: Combine 1/2 ounce of express syrup in a blender with the
remaining ingredients. Blend until smooth.
Serve in a tall glass with whipped cream on top. Using a small strainer
sprinkle cocoa on top.
1/4 cup hot espresso
1/4 cup granulated sugar
3/4 ounce Tuaca liqueur
3/4 ounce Kahlua liqueur
1 cup vanilla ice cream
1 cup ice
Garnish
whipped cream
cocoa
Espresso Syrup: Mix hot espresso with sugar, stirring to disolve the sugar.
Cool syrup.
To make the drink: Combine 1/2 ounce of express syrup in a blender with the
remaining ingredients. Blend until smooth.
Serve in a tall glass with whipped cream on top. Using a small strainer
sprinkle cocoa on top.
Ihop Country Omelette
3 eggs
1/8 Teaspoon salt
2 Tablespoons diced cooked ham
2 Tablespoons diced white onion
1/2 Tablespoon butter
3 Tablespoons cooked shredded hash brown potatoes
1/4 Cup shredded cheddar cheese
Garnish
2 Tablespoons sour cream
Melt butter on hot griddle or over medium low heat). Preheat oven to 300
degrees.
Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.
Melt butter on hot griddle or pan. Pour eggs into the pan after butter has
completely melted and swirl the pan around to coat the bottom of the pan
evenly with the egg mixture. Make sure ham and onion over the eggs are
distributed evenly.
Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold
over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons
shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times. Use a spatula to
lift the omelette onto an oven safe plate.
Sprinkle 2 tablespoons of shredded cheddar over the top of omelette is
mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2
tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times.
Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2
tablespoons of shredded cheddar over the top of the omelette and place the
plate in the 350 degree oven for 2 to 3 minutes or until the cheese has
melted.
Just before serving, spoon 2 tablespoons of sour cream onto the middle of
the omelette.
1/8 Teaspoon salt
2 Tablespoons diced cooked ham
2 Tablespoons diced white onion
1/2 Tablespoon butter
3 Tablespoons cooked shredded hash brown potatoes
1/4 Cup shredded cheddar cheese
Garnish
2 Tablespoons sour cream
Melt butter on hot griddle or over medium low heat). Preheat oven to 300
degrees.
Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.
Melt butter on hot griddle or pan. Pour eggs into the pan after butter has
completely melted and swirl the pan around to coat the bottom of the pan
evenly with the egg mixture. Make sure ham and onion over the eggs are
distributed evenly.
Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold
over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons
shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times. Use a spatula to
lift the omelette onto an oven safe plate.
Sprinkle 2 tablespoons of shredded cheddar over the top of omelette is
mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2
tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times.
Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2
tablespoons of shredded cheddar over the top of the omelette and place the
plate in the 350 degree oven for 2 to 3 minutes or until the cheese has
melted.
Just before serving, spoon 2 tablespoons of sour cream onto the middle of
the omelette.
Houlihan's Jambalaya Rice
1-1/2 tablespoons vegetable oil
1 cup andouille sausage, diced large
1 cup yellow onion, diced
1/2 cup green pepper, diced
1/2 cup celery
1 cup chicken diced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon thyme
1/4 tablespoon Tabasco
1/4 cup garlic, pureed
2 tablespoon chicken base
1/2 cup canned diced tomatoes, drained well
2 cups white rice
Heat kettle; add oil. When hot, add sausage. Saut? until crisp.
Add vegetables and saut? until tender. Stir well.
Add chicken and saute about 2 minutes.
Add seasonings, garlic puree and chicken base. Cook approximately 3 to 5
minutes.
Add and stir the diced tomatoes well. Cook for 4 minutes.
Add and stir in the white rice well. Cook for 2 minutes. Place in large
cooking dish or rectangular baking pan (9 x 13-inch). Cover pan with foil.
Place in oven at 350 degrees F for 20 to 30 minutes or until rice is tender.
Serve hot. To re-heat, place in microwave or saute pan.
Source: Chef Daniel Higgins, Houlihan's
1 cup andouille sausage, diced large
1 cup yellow onion, diced
1/2 cup green pepper, diced
1/2 cup celery
1 cup chicken diced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon thyme
1/4 tablespoon Tabasco
1/4 cup garlic, pureed
2 tablespoon chicken base
1/2 cup canned diced tomatoes, drained well
2 cups white rice
Heat kettle; add oil. When hot, add sausage. Saut? until crisp.
Add vegetables and saut? until tender. Stir well.
Add chicken and saute about 2 minutes.
Add seasonings, garlic puree and chicken base. Cook approximately 3 to 5
minutes.
Add and stir the diced tomatoes well. Cook for 4 minutes.
Add and stir in the white rice well. Cook for 2 minutes. Place in large
cooking dish or rectangular baking pan (9 x 13-inch). Cover pan with foil.
Place in oven at 350 degrees F for 20 to 30 minutes or until rice is tender.
Serve hot. To re-heat, place in microwave or saute pan.
Source: Chef Daniel Higgins, Houlihan's
Fatburger Hamburgers
Replace the ground beef with ground turkey for Fatburger's
Turkeyburger.
1/3 Pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 Tablespoon mayonnaise
1/4 Cup chopped iceberg lettuce
1 tomato slice
1/2 Tablespoon mustard
1/2 Tablespoon sweet pickle relish
1 Tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 Slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Form the ground beef into a patty that is about 1 inch wider than the
hamburger bun.
Preheat a non-stick frying pan to medium. Fry the patty in the pan for 3 to
4 minutes per side or until done. Season both sides of the beef with
seasoned salt and ground black pepper.
Spread approximately 1/2 tablespoon of mayonnaise on the face of the top
bun. Top bun with lettuce on the mayonnaise, followed by tomato slice. Place cooked beef patty on the bottom bun. Spread about 1/2 tablespoon of mustard over the top of the beef patty. Spoon about 1/2 tablespoon of relish over the mustard. Sprinkle the chopped onion onto the relish. Add the pickles on the chopped onion. Put the two halves of the burger together.
Makes 1 burger.
If you are adding cheese to your burger, put a slice of American cheese on
the face of the bottom bun before adding the beef patty.
Servings: 1
Turkeyburger.
1/3 Pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 Tablespoon mayonnaise
1/4 Cup chopped iceberg lettuce
1 tomato slice
1/2 Tablespoon mustard
1/2 Tablespoon sweet pickle relish
1 Tablespoon chopped onion
3 dill pickle slices (hamburger slices)
Optional
1 Slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.
Form the ground beef into a patty that is about 1 inch wider than the
hamburger bun.
Preheat a non-stick frying pan to medium. Fry the patty in the pan for 3 to
4 minutes per side or until done. Season both sides of the beef with
seasoned salt and ground black pepper.
Spread approximately 1/2 tablespoon of mayonnaise on the face of the top
bun. Top bun with lettuce on the mayonnaise, followed by tomato slice. Place cooked beef patty on the bottom bun. Spread about 1/2 tablespoon of mustard over the top of the beef patty. Spoon about 1/2 tablespoon of relish over the mustard. Sprinkle the chopped onion onto the relish. Add the pickles on the chopped onion. Put the two halves of the burger together.
Makes 1 burger.
If you are adding cheese to your burger, put a slice of American cheese on
the face of the bottom bun before adding the beef patty.
Servings: 1
Hard Rock Cafe Orange Freeze
2 Cups orange sherbet or sorbet
1 Cup fresh squeezed orange juice
1/4 Cup milk
Garnish
1 sprig fresh spearmint
Put all the ingredients in a blender and blend until smooth. Pour into a
tall, chilled glass. Garnish with a sprig of fresh spearmint.
Servings: 1
1 Cup fresh squeezed orange juice
1/4 Cup milk
Garnish
1 sprig fresh spearmint
Put all the ingredients in a blender and blend until smooth. Pour into a
tall, chilled glass. Garnish with a sprig of fresh spearmint.
Servings: 1
Popeye's Cole Slaw
In food processor, process:
1 - 2 heads of cabbage
1/4 to 1/2 green pepper
1/4 to 1/2 small onion
1 medium to large carrot
In bowl, mix until smooth:
2 Cup Miracle Whip (you could use light or fat-free but the flavor is with the regular Miracle Whip)
1/2 c. sugar
1/4 c. white vinegar
1/4 c. vegetable oil
Combine processed veggies with dressing (dressing should have a hint of
sweetness to it). Refrigerate to marry flavors 2hrs.
1 - 2 heads of cabbage
1/4 to 1/2 green pepper
1/4 to 1/2 small onion
1 medium to large carrot
In bowl, mix until smooth:
2 Cup Miracle Whip (you could use light or fat-free but the flavor is with the regular Miracle Whip)
1/2 c. sugar
1/4 c. white vinegar
1/4 c. vegetable oil
Combine processed veggies with dressing (dressing should have a hint of
sweetness to it). Refrigerate to marry flavors 2hrs.
Outback Steakhouse Coral Reef Rita
1-1/4 ounces Magaritaville gold tequila
1/4 ounce triple sec liqueur
3 ounces (approx. 1/3 c) sweet & sour mix
3 ounces (approx. 1/3 c) cranberry juice
1/4 ounce Grand Marnier liqueur
Garnish:Wedge of lime
Optional:Margarita salt for rim of glass
Moisten the rim of a 16-ounce glass then dip it in margarita salt.
Fill the glass with ice.Add the tequila, triple sec, sweet & sour mix and
cranberry juice to within half-inch of the top of the glass. Stir.
Splash a half shot of Grand Marnier over the top of the drink. Add a wedge
of lime and serve with a straw.
Makes 1 Drink.
1/4 ounce triple sec liqueur
3 ounces (approx. 1/3 c) sweet & sour mix
3 ounces (approx. 1/3 c) cranberry juice
1/4 ounce Grand Marnier liqueur
Garnish:Wedge of lime
Optional:Margarita salt for rim of glass
Moisten the rim of a 16-ounce glass then dip it in margarita salt.
Fill the glass with ice.Add the tequila, triple sec, sweet & sour mix and
cranberry juice to within half-inch of the top of the glass. Stir.
Splash a half shot of Grand Marnier over the top of the drink. Add a wedge
of lime and serve with a straw.
Makes 1 Drink.
Buca di Beppo Macaroni Rosa
Makes 6 servings
1 plum tomato
1 tablespoon diced onion
1 teaspoon diced fresh basil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste 6 tablespoons plus 1 teaspoon olive oil
1/2 pound white mushrooms, quartered
1/3 pound boneless, skinless chicken breast or chicken tenders
16 ounces marinara sauce
6 ounces heavy cream
1/3 cup frozen peas, thawed
1-1/2 cups broccoli tops
1 pound cooked macaroni
2/3 cup grated Romano cheese
Combine tomato, onion, basil, garlic, salt and pepper in a small bowl and
let stand at room temperature for 1 hour. Bring a large pot of water to a
boil. Cover, reduce heat to medium.
Heat 6 tablespoon oil in a large saute pan over medium-high heat. Add
mushrooms and chicken, saute unitl chicken starts to brown along edges,
about 7 minutes.
Add marinara sauce and cream and continue cooking until mixture is reduced
by a third, about 10 minutes. Add reserved tomato-onion mixture and peas and
continue cooking for 3 minutes.
Return heat to high under pot of water and bring back to a boil. Drop cooked
macaroni and broccoli tops into boiling water for 3 seconds. Drain and toss
with the marinara sauce mixture and Romano cheese. Spoon onto platter and
serve hot.
1 plum tomato
1 tablespoon diced onion
1 teaspoon diced fresh basil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste 6 tablespoons plus 1 teaspoon olive oil
1/2 pound white mushrooms, quartered
1/3 pound boneless, skinless chicken breast or chicken tenders
16 ounces marinara sauce
6 ounces heavy cream
1/3 cup frozen peas, thawed
1-1/2 cups broccoli tops
1 pound cooked macaroni
2/3 cup grated Romano cheese
Combine tomato, onion, basil, garlic, salt and pepper in a small bowl and
let stand at room temperature for 1 hour. Bring a large pot of water to a
boil. Cover, reduce heat to medium.
Heat 6 tablespoon oil in a large saute pan over medium-high heat. Add
mushrooms and chicken, saute unitl chicken starts to brown along edges,
about 7 minutes.
Add marinara sauce and cream and continue cooking until mixture is reduced
by a third, about 10 minutes. Add reserved tomato-onion mixture and peas and
continue cooking for 3 minutes.
Return heat to high under pot of water and bring back to a boil. Drop cooked
macaroni and broccoli tops into boiling water for 3 seconds. Drain and toss
with the marinara sauce mixture and Romano cheese. Spoon onto platter and
serve hot.
Cheesecake Factory Jumbo Chicken Chop
1 Large Egg (beaten)
1/3 C. Milk
4 Large Chicken Breast (boneless, skinless, 1/3" thick)
1 C. Bread Crumbs
2/3 C. Fresh Finely Shredded Parmesan Cheese
1 tsp. Seasoned Salt
1/2 C. Flour (dusting of chicken breast)
Mix milk and egg together, set aside. Mix flour, seasoned salt, and parmesan cheese, set aside. Dust chicken breast with 1/2 cup of flour and set aside. Heat 1/4" of oil in fry medium high heat. Dredge chicken breast in egg,milk mixture and then dip in bread crumbs and parmesan cheese mixture place in heated oil and fry until lightly golden brown on both sides. When chicken is light golden brown place on cooking sheet and bake for 20 minutes in a preheated oven at 300 degrees. Remove from oven and serve with buttery rich mashed potatoes and Tasso Cream Sauce.
Mock Tasso Cream Sauce
3 Tbsp. Finely Diced Prosciutto Ham
3 Tbsp. Butter
2 Tbsp. Flour
1 C. Heavy Cream
1/2 tsp. Salt
1/4 tsp. Sugar
1/2 - 3/4 C. Whole Milk
1 Tbsp. Butter (added after sauce cooks)
On medium high heat place butter in a sauce pan and melt. Add ham to butter, sauté for a few minutes stirring constantly. Sprinkle flour in mixture. Stir flour briskly, add salt and sugar. Stir and cook flour mixture until blended. Reduce temperature to medium low, add whipping cream slowly and cook until thick. When sauce is thick slowly add milk a little at time until small bubbles form and cook until thick like cream. More milk may be added, remove from heat. Serve with chicken breast and whipped potatoes
1/3 C. Milk
4 Large Chicken Breast (boneless, skinless, 1/3" thick)
1 C. Bread Crumbs
2/3 C. Fresh Finely Shredded Parmesan Cheese
1 tsp. Seasoned Salt
1/2 C. Flour (dusting of chicken breast)
Mix milk and egg together, set aside. Mix flour, seasoned salt, and parmesan cheese, set aside. Dust chicken breast with 1/2 cup of flour and set aside. Heat 1/4" of oil in fry medium high heat. Dredge chicken breast in egg,milk mixture and then dip in bread crumbs and parmesan cheese mixture place in heated oil and fry until lightly golden brown on both sides. When chicken is light golden brown place on cooking sheet and bake for 20 minutes in a preheated oven at 300 degrees. Remove from oven and serve with buttery rich mashed potatoes and Tasso Cream Sauce.
Mock Tasso Cream Sauce
3 Tbsp. Finely Diced Prosciutto Ham
3 Tbsp. Butter
2 Tbsp. Flour
1 C. Heavy Cream
1/2 tsp. Salt
1/4 tsp. Sugar
1/2 - 3/4 C. Whole Milk
1 Tbsp. Butter (added after sauce cooks)
On medium high heat place butter in a sauce pan and melt. Add ham to butter, sauté for a few minutes stirring constantly. Sprinkle flour in mixture. Stir flour briskly, add salt and sugar. Stir and cook flour mixture until blended. Reduce temperature to medium low, add whipping cream slowly and cook until thick. When sauce is thick slowly add milk a little at time until small bubbles form and cook until thick like cream. More milk may be added, remove from heat. Serve with chicken breast and whipped potatoes
Chipotle Mexican Grill Ancho Chili Marinade for Meat
2 ounces dried ancho chilies
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts, or meat of choice
1 Soak dried chilis overnight in water until soft.
2 Remove seeds.
3 Add all ingredients, except chicken to a food processor, puree until
smooth.
4 Spread mixture evenly over chicken and refrigerate at least 1 hour, but up
to 24 hours.
5 Heat grill to 400F degrees.
6 Salt chicken breasts to taste.
7 Grill for about 4 minutes per side, until done.
8 Garnish with fresh cilantro.
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts, or meat of choice
1 Soak dried chilis overnight in water until soft.
2 Remove seeds.
3 Add all ingredients, except chicken to a food processor, puree until
smooth.
4 Spread mixture evenly over chicken and refrigerate at least 1 hour, but up
to 24 hours.
5 Heat grill to 400F degrees.
6 Salt chicken breasts to taste.
7 Grill for about 4 minutes per side, until done.
8 Garnish with fresh cilantro.
Mimi's Cafe Corn Chowder
2 Tablespoons butter
2 Large celery stalks, chopped (about 1 1/2 cups)
1/2 Cup diced white onion
4 Cups water
1 russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 bay leaf
1 15-ounce can cream-style corn (with liquid)
1 15-ounce can whole kernel corn (with liquid)
2 Teaspoons granulated sugar
1/2 Teaspoon salt
1/8 Teaspoon white pepper
1/2 Cup all-purpose flour
1-1/2 Cups half-and-half
Garnish
minced fresh parsley
In large saucepan, melt butter and saute onion and celery for 5 minutes
until soft, but not brown. Add water, potato, corn, and seasonings. Cover
and simmer for 15-20 minutes, or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half, and stir into the soup. Add
the remaining 3 cups of half and half Simmer for about 15 minutes, until the
soup has thickend to a creamy consistency. Sprinkle with minced parsley.
Servings: 8
2 Large celery stalks, chopped (about 1 1/2 cups)
1/2 Cup diced white onion
4 Cups water
1 russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 bay leaf
1 15-ounce can cream-style corn (with liquid)
1 15-ounce can whole kernel corn (with liquid)
2 Teaspoons granulated sugar
1/2 Teaspoon salt
1/8 Teaspoon white pepper
1/2 Cup all-purpose flour
1-1/2 Cups half-and-half
Garnish
minced fresh parsley
In large saucepan, melt butter and saute onion and celery for 5 minutes
until soft, but not brown. Add water, potato, corn, and seasonings. Cover
and simmer for 15-20 minutes, or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half, and stir into the soup. Add
the remaining 3 cups of half and half Simmer for about 15 minutes, until the
soup has thickend to a creamy consistency. Sprinkle with minced parsley.
Servings: 8
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