May 19th, 2007 by alice
Tags: Chicken, Legs, Ragout
INGREDIENTS
- 4 even-sizedchicken legs with thigh
- 1tablespoonolive oil
- 3tablespoonsbutter
- 2tablespoonsflour
- 1/2cupchicken stock
- 1cupdry red wine
- 1clovegarlic, crushed
- 1shallot, finely chopped
- 1bay leaf
- salt & freshly ground black pepper
- 2tablespoonsmadeira wine
DIRECTIONS
- Let the chicken legs sit at room temperature for 20 minutes.
- Heat the oil in a large skillet and add the butter.
- When the butter melts, brown the chicken legs a few at a time over a medium-high heat until they are all browned.
- Remove them from the pan and sprinkle in the flour.
- Cook, stirring, for 4 minutes, then pour in the chicken stock, wine, garlic, shallot, bay leaf, salt, pepper and Madeira.
- Bring the liquids to a boil, then replace the chicken legs skin side down and cover the pan.
- Let the liquids return to the boil, then lower the heat and let the chicken simmer gently for 15 minutes or until the legs are cooked through.
- Transfer the chicken legs to a platter and cover with foil; keep warm.
- Let the sauce return to a rolling boil and let it bubble vigorously until it is reduced by half.
- Remove the bay leaf and spoon the sauce over the chicken legs.
- Serve at once.
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May 19th, 2007 by alice
Tags: Pea, Soup
INGREDIENTS
- 1tablespoonbutter
- 1carrot, peeled and diced
- 2-3scallions, thinly sliced
- 1tablespoonflour
- 1 (13 ounce)canevaporated skim milk
- 1/2cupchicken broth
- 1 (10 ounce)packagefrozen baby peas, thawed
- 1-2tablespoondry sherry
- mincedfresh parsley
- lemon slices
DIRECTIONS
- In a 2-quart saucepan, melt butter and saute carrot and scallions.
- Add flour and cook, stirring, until foamy.
- Add the evaporated milk and the broth and bring to a boil, stirring occasionally.
- Add peas, reduce heat, and simmer until carrots are tender, about 6-8 minutes.
- Whirl the soup in a blender, a portion at a time, until smooth.
- Return puree to the pan, stir in the sherry to taste, and heat through.
- Serve hot or cold, float a lemon slice on each bowl of soup and sprinkle some parsley over.
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May 19th, 2007 by alice
Tags: Cabrini, Spinach
INGREDIENTS
- 9ouncesspaghetti, cooked and drained
- 1/2cupbutter, melted
- 2 (10 ounce)packages frozenspinach, cooked and drained
- 4cups shreddedmonterey jack cheese
- 1/4lbsliced mushrooms
- 2cupssour cream
- 1/4cup dicedonions
- 1dashoregano(approx. 1/8 tsp)
- 1/4teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Mix together all ingredients.
- Spread in greased 9×13 pan.
- Bake at 350 for 45 minutes.
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May 19th, 2007 by alice
Tags: Chowder, Corn, Pumpkin
INGREDIENTS
- 1/2cupbutter
- 4leeks or2 onions, trimmed and chopped
- 1/2cupall-purpose flour
- 6-8earscorn, kernels cut off
- 2cups cookedpumpkin
- 1 1/2cupschicken broth
- 1teaspoonsalt
- 1/2lbbacon, cooked and crumbled,4 t kept separate
- 1/4teaspoonground allspice
- black pepper
- 1quartlight cream
DIRECTIONS
- Melt butter in soup kettle and cook the leeks until soft.
- Add the flour, corn, pumpkin, broth and salt and simmer over low to moderate heat for about 10 minutes.
- Add bacon and mix.
- Pour half the chowder into a blender or food processor and mix until smooth.
- Return mixture to soup kettle, stir, and simmer for 30 minutes.
- Add allspice, a few grindings of pepper and cream.
- Heat 2-3 minutes more until completely heated, but not boiling, then serve with extra bacon sprinkled over top.
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May 19th, 2007 by alice
Tags: Fantastico, Nachos
INGREDIENTS
- 1 (6 ounce)packagetostados
- 24slicesmonterey jack cheese, ¼ inch thick squares or2 cups coarsely grated mixture ofmonterey jack and cheddar cheese blend
- 24slicesjalapeno peppers, to taste
- 2cups refriedpinto beans, heated
- sour cream
- 1tomato, chopped
- pitted black olives
- 1lbchorizo sausage, fried,drained and crumbled
- some dicedtomatoes
-
Guacomole
- 2 ripeavocados
- 1/2fresh tomato, finely chopped
- 2teaspoonslime juiceor lemon juice
- 2green onions, chopped
- 1clovegarlic, minced
- 1/2teaspoonsalt
- 1fresh jalapeno pepper, minced
DIRECTIONS
- Place tostadas on a large, ovenproof platter.
- Evenly distribute cheese over top and sprinkle with jalapeno pepper slices.
- Place tostadas under broiler until cheese melts.
- Then place guacomole in a small mound in the center of the tostadas.
- Put a scoop of refried beans of either side of the guacomole.
- Garnish with sour cream and a few sprinkles of extra cheese.
- Scatter chopped tomato over top of guacomole.
- Sprinkle olives over tostadas and encircle dish with chorizo To make guacomole: Cut the 2 avocados in half and scoop out flesh into a bowl.
- Cut with a knife and fork into ½ inch cubes.
- Add the tomato, lime, green onions, garlic, salt and jalapeno.
- Stir until combined.
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