Posted by admin on 30th September 2009
Creamy Braised Chicken
Posted by bettyboop50 at recipegoldmine.com
Source: bakeryshoppe
My sister sent me this recipe. It sounds wonderful and will try it out for mothers day.
1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter
6 boneless skinless chicken breast halves
1 cup Chardonnay or other white wine
1 1/3 cups chicken broth
1 tablespoon parsley
1 teaspoon salt or to taste
1 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
1 bay leaf
3 tablespoons flour
1/2 cup half-and-half or evaporated milk
1/2 pound fresh mushrooms, quartered
in a large pot, bring 6 cups of water to a boil. Add pearl onions and boil 3 minutes. Drain and rinse in cold water, peel and set aside.
In same pan, saut? sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove from pot and set aside.
Add chicken to pot and brown on both sides. Remove from pot and keep warm. Add wine and simmer till reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pot, cover and simmer for 5 minutes or until juices run clear. Remove chicken to a platter and keep warm.
Combine flour and milk until smooth and gradually stir into pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Return vegetables to pan and remove from heat, cover and set aside.
In a nonstick skillet, saut? reserved pearl onions and mushrooms in remaining butter until tender. Add the onions and mushrooms to platter. Discard bay leaf from sauce. Spoon over chicken and vegetables.
Serves 6.
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Posted by admin on 30th September 2009
Vinny Testas Restaurant Zuppe pe di Pesce
Posted by LladyRusty at recipegoldmine.com Sep 26 2002 12:56:17
Source: Executive chef Peter Godsell, Vinny Testas Restaurant Wynnewood, PA - Fox Is Cooking Philadelphia
2 ounces saffron oil
5 lobsters
9 clams
2 teaspoons garlic
Pinch crushed red pepper
15 mussels
4 shrimp
12 ounces plum tomatoes
6 ounces Italian parsley
1 pinch salt
Linguine
Heat oil in saut? pan. Add lobster (shell side down,) and clams. Cook until lobster shell begins to turn red and meat in tail section begins to firm up. Turn lobster over and add garlic. When garlic becomes translucent, add muscles, shrimp and tomatoes. Toss gently together with salt and cover.
Heat linguine in boiling water and drain well. Place in the center of a 15-inch platter. When clams and mussels open, sprinkle Italian parsley and toss gently. Place seafood attractively over pasta, making sure the shrimp are visible, and the lobster claw is cooked thoroughly and cracked open.
Reverence for life affords me my fundamental principle of morality. — Albert Schweitzer
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Posted by admin on 29th September 2009
Stouffers Spinach Souffle
2 eggs
1 (10 3/4 ounce) can cream of mushroom soup
1 small onion, sliced thin
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 (10 ounce) package frozen spinach, thawed and
drained very well
Dash of nutmeg
Preheat oven to 350 degrees F.
Put eggs, soup, onion, garlic powder and salt into a blender and blend for 30 seconds Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased souffl? dish or casserole and bake for 50 to 60 minutes.
There are more things in heaven and earth, Horatio,Than are dreamt of in your philosophy. — William Shakespeare
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Posted by admin on 29th September 2009
El Paso Bar-B-Que Company Citrus Bar-B-Que Salmon
Source: El Paso Bar-B-Que Company - Ahwatukee, Arizona
6 to 8 ounces salmon filets
16 ounces barbecue sauce
1 orange
1 lemon
1 lime
1 tablespoon soy sauce
6 rosemary sprigs
Grill or smoke salmon.
In a separate container add barbecue sauce and the juices of orange, lemon, lime, and soy sauce. Mix well.
Baste salmon with citrus barbecue sauce about 2 to 3 minutes before salmon is finished cooking. Garnish each filet with rosemary.
To change and to change for the better are two different things. — German proverb
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Posted by admin on 29th September 2009
Posted by : sistersalad
Herein Liz takes to the great outdoors to propose various sister salad systems (or should I say sis-tems?) and to recount the best and worst parts of helping Kate and Amy move. She also coins a bunch of words beginning with “vl-”. To be added to the crouton alert list, e-mail sistersalad–at–gmail.com
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Posted by admin on 28th September 2009
Cooking Spray 1 t Olive Oil 3 cl Garlic Minced 2 cn (14 1/2 Oz.) No Salt Whole Tomatoes Drained & Chopped 2 cn (15 Oz.) Cans Black Beans & Drained 1/2 ts Ground Red Pepper 1/4 ts Fresh Cilantro Chopped Fresh Cilantro (Opt.) Coat A Large Nonstick Skillet With Cooking Spray. Add Olive Oil & Place Over Medium Heat Until Hot. Add Garlic. Saute Until Tender. Add Chopped Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly Thickened. Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Min. OR Until Thoroughly Heated. Garnish With Fresh Cilantro If Desired. Serve Over Rice. (Fat 1 G.)
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Every one of us gets through the tough times because somebody is there, standing in the gap to close it for us. — Oprah Winfrey
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Posted by admin on 28th September 2009
2 c Seedless raisins 1 1/2 c Water 2 c Celery, chopped 1 lg Onion, chopped 1/2 c Butter or margarine-1 stick 1 ts Granulated chicken bouillon 1 ts Salt 1 ts Powdered Sage 1/4 ts Pepper 8 c Cubed white bread-16 slices 2 c Walnuts, coarsely chopped 1. Simmer raisins in water in a small saucepan for 1 minute; reserve. 2. Saut? celery and onion in butter or margarine until soft in a large skillet. Stir in chicken broth,salt, sage, and pepper. 3. Add too bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist. Makes approximately 10 cups. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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You can live a lifetime and, at the end of it, know more about other people than you know about yourself. — Beryl Markham
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Posted by admin on 28th September 2009
Miss Mary Bobos Cream Cheese and Wild Blueberry Pound Cake
Source: Lynne Tolley - Miss Mary Bobos
6 3/4 ounces (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, slightly soft
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup wild blueberries (most stores carry frozen blueberries;
don let them thaw or the juices will streak the batter)
Heat the oven to 325 degrees F. Spray an 8 x 5 x 3-inch loaf pan with a nonstick coating.
Whisk together the flour, baking powder and salt until well blended.
With an electric mixer, beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs, one at time, beating until blended before adding the next egg. With the mixer on low, add the flour, vanilla extract and lemon zest, and mix until almost incorporated. Switch from the mixer to a stiff rubber spatula and mix until the batter is well blended and smooth, taking care to scrape the bowls bottom and sides. Gently fold in the berries. Scrape the batter into the loaf pan and bake in middle of the oven until the cake is golden brown and a wooden pick comes out with just a few crumbs clinging to it when inserted in the center (60 to 65 minutes if using fresh berries; 75 to 90 minutes if using frozen berries).
Let the cake cool for 15 minutes and then invert the pan and lightly tap the bottom to release the cake. Cool completely on rack before serving.
After all it is those who have a deep and real inner life who are best able to deal with the irritating details of outer life. — Evelyn Underhill
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Posted by admin on 27th September 2009
——————————PHILLY.INQUIRER—————————— 6 CHICKEN LEGS 1/2 ts DRIED BASIL 1 PINCH OREGANO OLIVE OIL 1 CLOVE GARLIC MINCED 2 c <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid;
Real freedom lies in wildness, not in civilization. — Charles Lindbergh
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Posted by admin on 27th September 2009
Cracker Barrel Chicken Casserole
Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
In saucepan on medium low heat, place butter and saut? onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
An incompetent attorney can delay a trial for months or years. A competent attorney can delay one even longer. — Evelle J. Younger
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