March 18th, 2008 by alice
Tags: Noodles, Shepherds
INGREDIENTS
- 1/2cupricotta cheese
- 1/3cupmilk
- 2tablespoons chopppedparsley
- 1/4teaspoonsalt
- 1dashpepper
- 2tablespoons gratedparmesan cheeseor romano cheese
- 5ounces hotcooked pasta(we like spaghetti)
DIRECTIONS
- In a small saucepan combine ricotta, milk, parsley, salt and pepper.
- Cook and stir about 3 minutes or until heated through.
- Toss ricotta mixture and parmesan with pasta until coated.
- Serve immediately.
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March 18th, 2008 by alice
Tags: Bars, Delightful, Lemon
INGREDIENTS
-
Crust
- 2cupsall-purpose flour
- 3/4cup chilledunsalted butter, cut in pats
- 1/2cupconfectioners’ sugar
- 1/2teaspoonsalt
-
Filling
- 1 1/3cupsgranulated sugar
- 3tablespoonsall-purpose flour
- 1/2teaspoonbaking powder
- 1/3cupfresh lemon juice
- 3eggs
- 2teaspoons gratedlemon rind
- confectioners’ sugar, for dusting
DIRECTIONS
- Heat oven to 350*. Line 13″x9″x2″ baking pan with aluminum foil so foil overhangs short ends. Lightly coat with non-stick vegetable-oil cooking spray.
- Prepare crust: Combine flour, butter, sugar and salt in food processor. Whirl with on-and-off pulses until mixture resembles coarse meal. Or in medium-size bowl cut butter into flour mixture with pastry blender or 2 knives held scissor fashion.
- Scrape crust into prepared pan; spread level and pat down to compact evenly.
- Bake crust in 350* oven for 20 minutes or until lightly colored.
- Meanwhile, prepare Filling: Combine sugar flour, baking powder, lemon juice, eggs and rind in food processor. Whirl until well blended. Pour mixture over hot crust.
- Bake in 350* oven for 20 minutes or just until set in the center. Transfer pan to wire rack to cool completely. Carefully lift foil to remove whole Lemon Bar. Cut into squares. Dust with confectioners’ sugar and remove from foil.Bars can be refrigerated in airtight container for up to 1 week.
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March 18th, 2008 by alice
Tags: Chicken, Classic, Pie, Pot
INGREDIENTS
-
Sauteed Chicken
- 8 wholeboneless skinless chicken thighs
- 3tablespoonsextra virgin olive oil
- 1/2cup canadiansherry wine, divided into 1/4
- 1teaspoonsalt
- 1/2teaspoonpepper
- 4cupschicken broth
- 2bay leaves
- 2celery ribs, sliced
- 2carrots, sliced
- 5whole cloves
- 1tablespoondried savory
- 1 whole mediumonion
-
The Filling
- 2tablespoonsunsalted butter
- 2largecarrots, sliced
- 2celery, sliced
- 10-15white mushrooms, sliced
- 2cupschicken broth, from cooking chickens
- 4tablespoonsall-purpose flour
- 1 1/2cupsmilk
- 3tablespoonspimientos
- 2tablespoons of canadiansherry wine
- 1pastry crust, for top(leftover from a pie, preferably Pate Brisee)
- 1tablespoonmilk
DIRECTIONS
- Sauté chicken on Med High in the olive oil, using a Dutch Oven.
- Make sure the bottom starts to brown, but NOT burn.Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan.You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside.About 10 minutes.
- Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
- Simmer for 2 hours on Low.It should be slightly simmering.
- Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces.Let cool.Discard everything else or use it for a soup.
- Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven.About 10 minutes.
- Add the chicken broth and simmer for 10 minutes.
- Remove vegetables from the Dutch Oven.
- Preheat oven to 350°.
- Mix the flour with the milk.Slowly add this to the chicken broth and blend using a whisk.Heat slowly on Low.Stir continuously until the mixture has thickened to your preferred texture.Don’t make it too runny.It should stick nicely to a spoon when dipped.
- Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
- Mix together gently so as not to break up the chicken pieces.
- Pour mixture into a casserole dish.Roll out the pasty and place on top.Place over the edge and press to the dish.Brush the milk on top of the pastry.
- Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
- Serve with nice French crusty bread.
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March 18th, 2008 by alice
Tags: Hamsparagus, Pie
INGREDIENTS
- 3tablespoonsmargarine
- 1tablespooncornstarch
- 3/4teaspoonsalt
- 1/8teaspoonpepper
- 1cupmilk
- 1/4cupmayonnaise
- 2cups dicedcooked ham
- 2 (10 ounce)packages frozen cutasparagus, cooked
- 1tablespoonlemon juice
- 1 baked9-inch pie shell
- 1/4cup gratedparmesan cheese
DIRECTIONS
- Melt margarine in saucepan over med. heat.
- Stir in the next 3 ingredients.
- Remove from heat.
- Gradually stir in milk until smooth.
- Cook over med. heat, stirring constantly until sauce comes to a boil, let boil one minute.
- Stir a small amount into mayonnaise to temper, then add mayo into hot milk mixture.
- Add the ham, asparagus and lemon juice; cook until heated.
- Pour into pastry shell.
- Sprinkle with cheese.
- Broil about 2 minutes or until lightly browned.
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March 18th, 2008 by alice
Tags: Breasts, Broccoli, Cheese, Chicken
INGREDIENTS
- 1tablespoonunsalted butter
- 4boneless skinless chicken breast halves
- 1 (10 3/4 ounce)canbroccoli cheese soup
- 1/3cupwater
- 1/8teaspoonground pepper
- 3cupsbroccoli florets
DIRECTIONS
- In a skillet, over medium heat, melt the butter, then add the chicken breasts & cook 10 minutes, browning the meat on both sides.
- Spoon off any fat.
- In a medium bowl, combine the soup, water & pepper & pour this soup mixture into the skillet with the breasts.
- Heat to boiling, then add the broccoli & reduce the heat to low.
- Cover & simmer, stirring occasionally, for 10 minutes or until chicken is fork-tender & the broccoli is done.
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