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Archive for the ‘recipes’ Category

Pastry for a Single-Crust Pie

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 cup ice water

Directions
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

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Bourbon Whipped Cream

Bourbon Whipped Cream

Bourbon Whipped Cream

Ingredients
1 cup heavy cream, chilled
1 tablespoon bourbon
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extract

Directions
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is softly whipped. Serve.

SERVE WITH Georgia-Peach-Pie

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Recipe: Raspberry Coulis

Ingredients:
1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Directions:
1 Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

2 Put the raspberies and the sugar syrup in a blender and puree.

3 Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.

4 The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Recipe found here: Raspberry Coulis

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Preparation time: 15 min Cooking time: 26 min Cooling time: 10 min Baking time: 45 min
Yield: 3 dozen drummies

Sauce Ingredients:

1 tablespoon LAND O LAKES® Butter
3/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
1/3 cup soy sauce or teriyaki sauce
1/4 cup firmly packed brown sugar
1/4 cup dark molasses
1/4 cup honey
1 (14-ounce) bottle (1 1/3 cups) ketchup
1/4 teaspoon crushed red pepper
1/2 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 (12-ounce) jar apricot preserves

Drummies Ingredients:

3 to 3 1/2 pounds chicken drumettes

Instructions

Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring often, until onion is softened (3 to 4 minutes). Stir in all remaining sauce ingredients except apricot preserves. Continue cooking until sauce just comes to a boil (3 to 6 minutes).

Reduce heat to low. Cook, stirring occasionally, 20 minutes. Cool 10 minutes. Stir in preserves.

Heat oven to 400°F. Place drummies in lightly greased 13×9-inch baking pan. Pour sauce over drummies; stir to coat. Bake for 45 to 60 minutes, basting occasionally, or until drummies are tender and sauce has thickened.

VARIATION:

Apricot Glazed Pork Riblets: Prepare sauce as directed above. Substitute pork riblets for chicken drummies. Bake at 425°F for 15 minutes. Drain off fat. Reduce heat to 400°F. Pour sauce over riblets; stir to coat. Bake for 35 to 40 minutes, basting occasionally, or until tender.

Recipe Tip
To serve, keep chicken warm by placing in slow cooker on low heat setting. If covered, sauce will become thin.

Recipe found here: Apricot Glazed Chicken Drummies

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olive-garden-tuscan-garlic-chicken

Olive Garden Tuscan Garlic Chicken

Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Pre-heat oven to 350ºF.

1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.

4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Serves 4

Source: Olive Garden

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Cooking Tip
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Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

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tater-tot-casserole

Tater Tot Casserole

can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat

Brown hamburger meat. Add cream of mushroom soup and stir together continuously.
Let simmer on low heat for 15 minutes.

Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.

Place in oven on 350′ and let the tater tots brown.

Cover with cheese; melt it in the oven til desired darkness

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Banana Sour Cream Bread

banana-sour-cream-bread

Banana Sour Cream Bread

INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

This recipe found at Banana Sour Cream Bread

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