The Homemade Tarte Tatin Recipe Named after two French sisters who earned a living by baking their father’s favorite apple tart.
Chilling time:
30 mins
Special equipment:
9–10in (23–25cm) ovenproof pan or Tatin dish
Ingredients:
1 1⁄3 cups all-purpose flour, plus extra
for dusting
2 large egg yolks
1½ tbsp sugar
pinch of salt
5 tbsp unsalted butter, softened
For the filling:
14–16 apples, total weight about
5lb 6oz (2.4kg)
1 lemon
9 tbsp unsalted butter
¾ cup sugar
crème fraîche, to serve
Method:
1 For the pastry, sift the flour into a bowl and make a well in the center.
2 Put the egg yolks, sugar, and salt in the well, then add the butter and 1 tablespoon water.
3 Using your fingertips, work the ingredients in the well until thoroughly mixed.
4 Work the flour into the mixture until coarse crumbs form. Press the dough into a ball.
5 Lightly flour the work surface, then knead the dough for 1–2 minutes, until very smooth.
6 Shape into a ball, wrap in plastic, and chill for about 30 minutes, until firm.
7 With a vegetable peeler, carefully peel the apples, then halve and core them.
8 Cut the lemon in half and rub the apples all over with it to prevent discoloration.
9 Melt the butter in a frying pan. Add the sugar and stir it together.
10 Cook over medium heat, stirring now and then, until caramelized to a deep golden brown.
11 Remove from the heat and let cool to tepid. Put the apple in concentric circles to fill the pan.
12 Cook the apples over high heat for 15–25 minutes, until caramelized. Turn once.
13 Remove from the heat. Cool for 10–15 minutes. Preheat the oven to 375°F (190°C).
14 Roll out the pastry to a round 1in (2.5cm) larger than the pan. Drape it over the pan.
15 Tuck the edges of the pastry around the apples. Bake for 20–25 minutes until golden.
16 Cool to tepid, then set a plate on top, hold firmly together, and invert. Spoon some caramel over the apples. Serve with crème fraîche.
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| Homemade Tarte Tatin |
The Coffee and Walnut Cake Recipe is a slice of coffee and walnut cake is the perfect accompaniment to morning coffee. Here the cake is made in smaller pans than the classic Victoria sponge to give it extra height and impact.
Ingredients
12 tbsp unsalted butter, softened
1 1⁄4 cups all-purpose flour, plus extra for dusting
1 cup light brown sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp salt
1 tbsp instant coffee mixed with 2 tbsp boiling water and cooled
For the frosting:
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
9 walnut halves
Method
1 Preheat the oven to 350°F (180°C). Grease the cake pans and dust with flour.
2 Cream the butter and sugar in an electric mixer or with an electric hand mixer until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla extract, and beat for another 2 minutes until bubbles appear on the surface. Sift in the flour, baking powder, and salt.
3 Mix in the flour on low until just smooth; try to keep the batter light. Fold in half the coffee mixture. Divide the batter evenly between the prepared pans, and smooth the tops with a palette knife.
4 Cook for 20–25 minutes or until golden and springy to the touch of a finger. Test the cakes by inserting a thin skewer. If it comes out clean, the cakes are cooked. Leave the cakes in the pans for a few minutes, then turn out on to a wire rack to cool completely.
5 To make the filling, beat the butter and confectioner’s sugar together until smooth. Beat in the remaining coffee mixture. Spread half the buttercream evenly on to the flat side of one of the cakes. Top with the second cake, flat sides together, and spread with the remaining buttercream. Decorate with the walnut halves.
Notes and Tips:
STORE The cake will keep in an airtight container in a cool place for 3 days.
STORE The cake will keep in an airtight container in a cool place for 3 days.
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| Coffee and Walnut Cake |
The Easy Chili Rellenos Recipe My husband fell in love with this the first time he tasted it! It’s a potluck pleaser too.
Serves 6.
Ingredients:
2 t. butter
7-oz. can whole green chiles, drained and cut in strips
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded Monterey Jack cheese
14-1/2 oz. can stewed tomatoes
4 eggs, beaten
2 T. all-purpose flour
3/4 c. evaporated milk
Method:
Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker.
Cover and cook on high setting for 2 to 3 hours.
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| Easy Chili Rellenos Recipe |
The philly cheese steak sandwiches recipe prep time: 15 minutes start to finish: 6 hours 15 minutes 6 sandwiches
Ingredients:
1 boneless beef round steak, 1 inch thick (2 lb), trimmed of fat, cut into bite-size strips
2 medium onions, sliced
1 tablespoon garlicpepper blend
2 tablespoons water
1 tablespoon beef bouillon granules
2 large green bell peppers, cut into bite-size strips
6 slices (3⁄4 oz each) American cheese, cut in half
6 hoagie buns, split
Method:
1 In medium bowl, sprinkle beef and onions with garlic-pepper blend; stir to coat evenly. Spoon mixture into 3- to 4-quart slow cooker.
2 In measuring cup, stir water and bouillon granules until granules are dissolved. Pour over mixture in cooker.
3 Cover; cook on Low heat setting 6 to 8 hours.
4 About 20 minutes before serving, stir in bell peppers. Place 2 cheese pieces on bottom of each bun. Using slotted spoon, spoon beef mixture over cheese.
5 Cover with tops of buns. Beef mixture can be kept warm on Low heat setting up to 2 hours.
Notes and Tips:
easy variation: Not a fan of American cheese? Cheddar or mozzarella cheese can be used instead, for a slightly different but equally tasty sandwich.
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| philly cheese steak sandwiches recipe |
The shrimp alfredo primavera recipe prep time: 20 minutes start to finish: 20 minutes 4 servings (11⁄2 cups each)
Ingredients:
3 cups uncooked bow-tie (farfalle) pasta (9 oz)
2 slices bacon, cut into
1⁄2-inch pieces
1 1⁄2 cups frozen sweet peas
1⁄4 cup water
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3⁄4 cup refrigerated Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives
Method:
1 Cook and drain pasta as directed on package.
2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally.
3 Add water. Cover; cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.
4 Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.
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| shrimp alfredo primavera recipe |
Double Choco Chunk Cookies Recipe is a chewy, brownielike cookies contain a double dose of chocolate and are full of Enjoy Life Boom Choco Boom chunks. They’re perfect for every chocoholic
Ingredients:
1 1/4 cups Basic Gluten-Free Flour Mix
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup rice milk
2 teaspoons pure vanilla extract
2/3 cup granulated sugar
1 cup Enjoy Life Rice Milk Boom Choco Boom bars, chopped into chunks (about
4 [1.4-ounce] bars), or 1 cup dairy-free,
soy-free chocolate chips
Method:
1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
2. Combine the fl our mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
3. In the bowl of a stand mixer fi tted with the paddle attachment, combine the canola oil and rice milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.
4. Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.
5. Scoop out the dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.
6. Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
7. Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
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| Double Choco Chunk Cookies Recipe |
Tuxedo Dark Chocolate Cake Recipe is a dark Chocolate Cake with whipped butter cream frosting in the layers and a poured chocolate frosting. elegant photo from gerryfrankskonditorei.com
Serve: 14
Chocolate Layers:
1 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
Chocolate Sour Cream Frosting:
1 teaspoon vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup sour cream
3 cups confectioners' sugar
6 tablespoons butter
White Cheesecake Layer:
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 lbs cream cheese, softened
2 cups confectioners' sugar (powdered sugar)
2 (1/4 ounce) envelopes unflavored gelatin
1/4 cup cold water
6 ounces white baking chocolate, melted and cooled
Method:
White Cheesecake Layer:
Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate. Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm. This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
Chocolate Layers:.
Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly. Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans. Cream the butter with the sugar until very light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
Chocolate Sour Cream Frosting:
Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes. Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
Assemble the Cake:
Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers. Frost sides and top of cake and serve.
The cheesecake layer will hold at room temperature several hours. For best results, serve cake within 3 hours of assembling. Refrigeration will cause the frosting to loose its beautiful sheen. Makes one, three layer, 9-inch round cake.
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| Tuxedo Dark Chocolate Cake Recipe |
Gary's Stuffed Mushrooms Recipe was good and delicious stuffed. Dry stuffing mix is the key to these wonderful stuffed mushrooms.
Ingredients:
garlic powder to taste
salt and pepper to taste
crushed red pepper to taste
1 (8 ounce) package cream cheese, softened
1 (6 ounce) package chicken flavored dry stuffing mix
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
12 large fresh mushrooms, stems removed
Method:
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
Prepare chicken flavored dry stuffing mix according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat.
Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic.
Season with salt, pepper, garlic powder and crushed red pepper.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
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| Gary's Stuffed Mushrooms Recipe |
Breakstone's Classic Cheesy Potatoes Recipe is tasty potato side dish and It was delicious but it had to cook forever. I had to add some water to help the potatoes cook quicker.
Ingredients:
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
1 (32 ounce) package frozen Southern-style hash browns, thawed
2 tablespoons butter, melted
20 RITZ Crackers, crushed
Method:
Preheat oven to 350 degrees F.
Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
Notes and Tips:
Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
Special Extra: Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes
lightly with paprika just before baking. Substitute: Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.
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| Breakstone's Classic Cheesy Potatoes Recipe |
Florentine Prosciutto Wrapped Chicken Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4 TO 6
Ingredients:
1 (10-ounce) box frozen spinach, defrosted
3 tablespoons pine nuts
½ cup ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
2 garlic cloves, grated or finely chopped
Salt and pepper
Freshly grated nutmeg
6 chicken breasts
6 slices (⅓ pound) Prosciutto di Parma
3 to 4 tablespoons EVOO (extra-virgin olive oil)
Method:
Preheat the oven to 400°F.
Wring out the defrosted spinach in a clean kitchen towel.
Lightly toast the pine nuts in a small dry skillet over medium heat. Watch them so they don’t burn.
Combine the nuts with the spinach in a bowl. Mix in the cheeses, garlic, salt, pepper, and nutmeg.
Cut into and across—but not all the way through—the chicken breasts with a sharp knife, opening them up like a book. Season the chicken with salt and pepper.
Fill each with a small mound of spinach stuffing. Fold the chicken breasts back over the stuffing and wrap each breast with prosciutto to seal them up, being careful to cover the whole breast.
Brush the chicken all over with some EVOO and roast on a rimmed baking sheet for 18 to 20 minutes, until cooked through
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| Florentine Prosciutto Wrapped Chicken Recipe |
Mini Crunchy Tuna Burgers Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
MAKES 8 SLIDER-SIZE BURGERS; SERVES 4
Ingredients:
1 pound fresh tuna, roughly chopped
3 garlic cloves, grated or finely chopped
¼ cup finely chopped fresh chives
Freshly ground black pepper
2 tablespoons tamari (aged soy sauce)
1 cup panko bread crumbs
2 tablespoons black sesame seeds
¼ cup vegetable, peanut, safflower, or canola oil
8 small dinner rolls or brioche rolls
½ head Bibb lettuce, 4 to 5 leaves
¼ cup pickled ginger
¼ seedless cucumber, thinly sliced
1 red onion, thinly sliced
½ cup store-bought wasabi mustard or Asian sweet-hot mustard, or combine in a small bowl
1½ cup yellow mustard
2 tablespoons honey
1 teaspoon wasabi paste
Terra Chips or other fancy root-vegetable chips
Method:
Place the tuna in a food processor and pulse. Put the ground tuna in a bowl and combine with the garlic, chives, black pepper, and tamari.
Place the panko crumbs and sesame seeds in a dish. Form 8 small tuna patties and roll in the bread-crumb mixture.
Place a large skillet over medium-high heat with the vegetable oil.
Add the burgers to the pan and cook for 2 minutes per side, or until lightly golden brown on the outside and pink in the middle.
Place the burgers on the bun bottoms.
Top with lettuce, pickled ginger, cucumber, and onion, then slather the bun tops with mustard and set the tops in place.
Serve with the fancy root-vegetable chips.
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| Mini Crunchy Tuna Burgers Recipe |
Peppered Shrimp Alfredo Recipe gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish.
Ingredients:
1 onion, diced
1 red bell pepper, diced
1 (15 ounce) jar Alfredo sauce
1 pound medium shrimp, peeled and deveined
1 teaspoon cayenne pepper, or more to taste
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/2 cup cream
1/2 cup grated Romano cheese
1/2 pound portobello mushrooms, diced
1/4 cup butter
1/4 cup chopped parsley
12 ounces penne pasta
Salt and pepper to taste
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
Stir in onion, and cook until softened and translucent, about 2 minutes.
Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
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| Peppered Shrimp Alfredo Recipe |
Grilled Salmon 1 Recipe is a simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
Ingredients:
1 1/2 pounds salmon fillets
1/3 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1/4 cup vegetable oil
lemon pepper to taste
garlic powder to taste
salt to taste
Method:
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a
large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
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| Grilled Salmon 1 Recipe |
Bob's Awesome Lasagna Recipe It added garlic, pesto, spinach, and mushrooms to the already hearty lasagna. The result is delicious and child friendly too. and traditional baked lasagna that is a favorite in our family
Ingredients:
8 ounces lasagna noodles
1 pound ground beef
1/4 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package large curd cottage cheese
1 pound mozzarella cheese, shredded
Method:
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
Line bottom of pan with three lasagna noodles.
Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese.
Repeat this layering process until all ingredients are used up.
Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.
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| Bob's Awesome Lasagna Recipe |
White Cheese Chicken Lasagna Recipe Great as leftovers, if there's any left. Want to try a white chicken pizza with this white sauce and grilled chicken sometime.
Ingredients:
1 teaspoon salt
1 onion, chopped
1 teaspoon dried basil
1 clove garlic, minced
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1 cup grated Parmesan cheese, divided
1 1/2 cups milk
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon ground black pepper
2 cups chicken broth
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese for topping
4 cups shredded mozzarella cheese, divided
9 lasagna noodles
Method:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken.
Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
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| White Cheese Chicken Lasagna Recipe |
Best Beef Stroganoff Recipe i did use some red wine while cooking. I used more broth than water, and did not put the bacon on top. It was bowl lickin' good.
Ingredients:
1 cupSour cream
1 teaspoonNutmeg
1 teaspoonPepper
1 cubeBeef builion
1 cupOnions; slice
1 teaspoonSeasoned salt
1 tablespoonWorcestershire sauce
1 bagWide egg noodles; cooked per directions on package
1 poundRound or sirloin steak; sliced thin Flour; for dredging
2 cupsWater
2 clovesGarlic; minced
4 slicesBacon; fried drained and chopped
8 ozFresh mushrooms
Metho:
Fry bacon and move to paper towel.
Dredge meat in flour (fry in bacon grease to brown). Saute onion for 2 minutes, add garlic and saute 1 more minute.
Add water, bring to boil. add builion cube, worcestershire sauce, nutmeg, pepper & seasoned salt.
Stir and return to boil. Simmer till fork tender about 1 1/2 to 2 hours, adding water as needed. Add mushrooms, heat until they shrink a little.
Fold in sour cream, heat thru but do not return to boil. Sprinkle bacon over top and server over wide egg noodles.
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| Best Beef Stroganoff |
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| Best Beef Stroganoff Recipe |
Chicken Danielle Recipe is very Easy and satisfying. Crusty bread is always good for dipping in the sauce as well. the family is enjoy
Ingredients:
salt and pepper to taste
1 (12 ounce) package uncooked linguine pasta
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup heavy cream
3/4 cup Marsala wine, divided
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
4 skinless, boneless chicken breast halves
6 ounces button mushrooms, sliced
8 tablespoons butter, divided
Method:
Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet.
Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
Preheat oven to 375 degrees F (190 degrees C).
Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme.
Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil.
Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.
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| Chicken Danielle |
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| Chicken Danielle Recipe |
Artichoke Chicken Recipe was really good. and the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for.
Ingredients:
1 pinch garlic pepper
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup mayonnaise
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Method:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper.
Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
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| Artichoke Chicken Recipe |
Reuben Sandwich II Recipe are really delicious and easy to make. They are one of family's fix it quick favorites. Nice for Restaurant
Ingredients:
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
2 tablespoons butter
8 slices rye bread
8 slices Swiss cheese
8 slices deli sliced corned beef
Method:
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices.
Spread non-buttered sides with Thousand Island dressing.
On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese.
Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
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| Reuben Sandwich II Recipe |
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| Reuben Sandwich II Recipe |
Caesar Orange Roughy Recipe couples of fathers day recipe. nice and authentic
Ingredients:
2 pounds fresh or frozen orange roughy fillets, thawed
1 cup Caesar salad dressing
2 cups crushed butter-flavored crackers (about 50 crackers)
1 cup (4 ounces) shredded cheddar cheese
Method:
Place the fillets in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drizzle with salad dressing; sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10 minutes.
Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted. Yield: 8 servings.
Ingredients:
2 pounds fresh or frozen orange roughy fillets, thawed
1 cup Caesar salad dressing
2 cups crushed butter-flavored crackers (about 50 crackers)
1 cup (4 ounces) shredded cheddar cheese
Method:
Place the fillets in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drizzle with salad dressing; sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10 minutes.
Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted. Yield: 8 servings.
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| Caesar Orange Roughy Recipe |
