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Posts Tagged ‘recipe’

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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artichoke-spinach-dip

Spinach Artichoke Asiago Dip

Ingredients
1 (14 ounce) can artichokes quartered
1 cup spinach blanched or frozen
4 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Directions
shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
add salt, pepper to your taste.
add more shredded cheese to your taste.
best made a day ahead of time to let flavors meld together.

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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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America’s Secret Recipes

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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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autumn-stew
 

Autumn Beef Stew

INGREDIENTS
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

DIRECTIONS
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

This recipe found here: Autumn Beef Stew

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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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old-fashioned-bread-stuffing

Old Fashioned Bread Stuffing

Ingredients
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)

Directions
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).

Remove insides for later use or discard. Keep water and put aside.

Preheat oven to 350 degrees.

Chop onion and celery and place into food processor until minced.

Melt 2-3 tablespoons of butter in large saucepan.

Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\’ve chopped, you may have to saute the onion and celery in two parts.

Once cooked, pour the onion/celery mixture directly over the dried out bread.

Pour 1/2 tsp. sage over bread/onion/celery mixture.

Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.

Mixture thoroughly and smell/taste for perfect stuffing.

If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

If you are using oysters, add them now.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.

Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.

Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

This recipe was found Old Fashioned Bread Stuffing

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cornbread-stuffing

Caramelized Onion and Cornbread Dressing

Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

This recipe found here Caramelized Onion and Cornbread Dressing

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