December 16th, 2006 by alice
Tags: Chicken, Rondele
INGREDIENTS
- 4boneless skinless chicken breasts
- 6tablespoonsolive oil
- 1/2cupflour
- 2eggs, beaten
- 6tablespoons rondelegarlic & herb spreadable cheese
- 1/4lbbutter
- 2scallions, minced
- 1clovegarlic, minced
- 8tablespoons gratedparmesan cheese
DIRECTIONS
- Pound chicken to 1/4 inch thickness.
- Place 1 1/2 TBS Rondele cheese in center of chicken breast and roll chicken to cover cheese.
- Dredge chicken in flour.
- Mix eggs and parmesan cheese to make a batter.
- Dip flour coated chicken in the egg batter.
- Saute chicken in skillet with olive oil on medium heat until golden brown.
- Place chicken in a baking dish.
- Drain olive oil from skillet and add butter, then add green onions and garlic, and saute for about 2 minutes.
- Pour this mixture over the chicken in the bakng dish.
- Bake in 375* preheated oven for 30 minutes until cooked through.
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December 16th, 2006 by alice
Tags: Cocktail, Fuji
INGREDIENTS
- 1ouncecognac
- 4-5ouncesapple juice
- 1/2ouncecherry brandy
DIRECTIONS
- Fill a tall glass with ice.
- Add cognac& apple juice.
- Float cherry brandy on top.
- Garnish with a crisp apple“wheel”.
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December 16th, 2006 by alice
Tags: Chicken, Leek, Lemon, Pie
INGREDIENTS
- 2tablespoonsolive oil
- 2tablespoonslemon juice
- 1 1/2lbsboneless skinless chicken breasts
- salt & freshly ground black pepper
-
FILLING
- 12clovesgarlic, unpeeled
- 3leeks
- 1/4cupbutter
- 1/4cupflour
- 2cupschicken stock(or broth)
- 1tablespoon choppedfresh tarragon or1 teaspoondried tarragon
- 2tablespoonslemon juice
- 1teaspoonlemons, zest of
- 1/4cupwhipping cream
- salt & freshly ground black pepper
- 3/4cupgreen peas(if frozen - defrost)
- pastry dough
- 1egg, beaten with
- 1pinchsalt
DIRECTIONS
- Combine oil& lemon juice.
- Toss with chicken breasts and season to taste.
- Preheat broiler or use grill pan.
- Broil breasts 5 minutes per side or until they are still slightly pink in the center.
- Cool, cut into 1 1/2 inch cubes& reserve.
- Place garlic in cold water, bring to a boil& boil for 5 minutes.
- Drain garlic, peel& reserve.
- Cut dark green leaves from leeks& discard.
- Wash leeks well& cut into 1 inch sections.
- Heat butter in skillet on medium heat; add leeks& garlic and saute for about 3 minutes or until leeks soften.
- Stir in flour& cook until golden, about 4 minutes, adding more butter,if necessary.
- Stir in chicken stock, tarragon, lemon juice& zest; bring to a boil.
- Add cream, reduce heat& simmer for about 5 minutes or until thick& glossy.
- Season to taste.
- Stir in green peas& chicken.
- Place in a 6 cup (1 1/2 litre) baking dish or individual baking dishes.
- Roll out your own pastry or my No Fail Pastry 1/4 inch thick to cover the top of the dish.
- Cut a 1 inch strip from the edges of the pastry.
- Brush the edges of the baking dish with water& lay the strip around the edges.
- Brush with egg.
- Lay the remaining pastry on top, sealing edges.
- Cut a steam hole& brush with egg.
- Bake in preheated 375F oven, on the middle rack for 30 to 35 minutes or until pastry is golden& mixture bubbles.
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December 16th, 2006 by alice
Tags: Soup, Veal
INGREDIENTS
- 2tablespoonsbutteror margarine
- 1lb bonelessveal shoulder, cut into 3/4 inch cubes or otherveal stew meat
- 2mediumcarrots, chopped
- 1/2onion, chopped
- 1stalkcelery, chopped
- 1leek, chopped
- 1/4cupchopped pimiento(or red bell pepper, chopped)
- 6cupsveal brothor beef broth
- 1tablespoonparsley, chopped
- 1/4teaspoondried marjoram
- 1/4teaspoondried thyme
- 1bay leaf
- 1/8teaspoonnutmeg
- salt and pepper
- 1/4cupbutteror margarine
- 1/4cupflour
- 2eggs
- parsley(to garnish)(optional)
DIRECTIONS
- Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
- Add veal to pan and saute until lightly brown on all sides.
- Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
- Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
- Adjust seasonings if necessary.
- Melt 1/4 cup butter in small saucepan over low heat.
- Whisk in flour and stir for 3 minutes.
- Whisk into soup.
- Continue simmering 5 minutes longer.
- While soup is simmering beat eggs in small bowl.
- Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
- Remove from heat and adjust seasonings if necessary.
- Garnish soup bowls with parsley if desired.
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December 16th, 2006 by alice
Tags: Fail, Pastry
INGREDIENTS
- 3cupsall-purpose flour
- 1 1/2teaspoonssalt
- 1/2cup coldunsalted butter, cut in 8 pieces
- 1/2cup coldvegetable shortening, cut in 8 pieces
- 1/3cup coldwater
- 2tablespoonswhite vinegar
DIRECTIONS
- Combine flour& salt in a bowl.
- With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
- Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
- Gather pastry into a ball- it should NOT feel sticky.
- Flour the counter or pastry board lightly.
- With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
- Fold the pastry into thirds (like a letter).
- Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
- Repeat the step one more time.
- Cover dough with plastic wrap& chill for 1 hour.
- For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
- Unused dough can be frozen.
- Roll dough out to 1/4 inch for your pie.
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