Chicken Scaloppini

Chicken Scaloppini

Olive oil
1/2 cup chopped onion
4 finely chopped garlic cloves
1/2 cup chopped celery
1 1/2 tablespoons basil, or to taste
1 tablespoon marjoram, or to taste
1 (14.5 ounce) can diced tomatoes or 5 fresh seeded tomatoes
Salt and pepper to taste
1 cup white wine
2 pounds boneless skinless chicken breasts (or equal amounts
veal or peeled shrimp)
1/2 pound chopped mushrooms

Heat thin layer of olive oil in large saute pan. Saute onion and garlic for about 3 minutes; add celery. Saute for 5 minutes more then add the basil and marjoram. Cook for 3 minutes; add tomatoes. Season with salt and pepper. Add the wine and simmer for 30 minutes on lowest heat setting.

Meanwhile, season chicken (or veal) with salt and pepper. Heat a thin layer of olive oil in a skillet and saute until just browned. (If using shrimp, do not saute. Just add to tomato mixture). Add meat to tomato mixture and cook until no longer pink, about 20 minutes for chicken or veal, 10 minutes for shrimp.

Add mushrooms before serving and heat through.

Serve over pasta.

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Cherry Cha Cha

Cherry Cha Cha

 

Source: 1964 Merry Christmas from Potomac Electric Power Co. brochure

1 cup graham cracker crumbs
    (1/4 pound graham crackers, crushed)
1/4 cup melted butter
3 tablespoons confectioners’ sugar
1/2 pint whipping cream
4 cup miniature marshmallows
1 can cherry pie Filling

Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly into 8 x 13-inch pan.

Whip cream and add marshmallows. Carefully spread 1/2 of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight.

Easy Garlic Chicken

Easy Garlic Chicken

Source: Treva Key

1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Preheat oven to 375 degrees F (190 degrees C).

In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9 x 13-inch baking dish.

Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Makes 4 servings

Nutrition Info: Servings Per Recipe: 4, Amount Per Serving: Calories: 509, Total Fat: 16.6g, Cholesterol: 130mg, Sodium: 694mg, Total Carbohydrates: 40.6g, Dietary Fiber: 1.4g, Protein: 46.5g

Almond Muffins with Raspberry Centers

Almond Muffins with Raspberry CentersAlmond Muffins with Raspberry Centers

Yield: 14

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 tablespoons raspberry preserves
42 whole blanched almonds, toasted
2 tablespoons granulated sugar

Heat oven to 400 degrees F. Grease 14 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.

To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.

Chicken and Stuffing Bake

Chicken and Stuffing Bake

1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1 1/2 cups hot water
1/4 cup butter or margarine , cut up
4 boneless skinless chicken breast halves
1 can condensed cream of mushroom soup
1/3 cup sour cream

Mix contents of seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 minutes.

Place chicken in a 13 x 9-inch baking dish. Mix soup and sour cream, then pour over chicken. Top with stuffing. Bake at 375 degrees F for 35 minutes or until chicken is cooked through.

Makes 4 servings

Chocolate Sorbet

Chocolate Sorbet

 

Makes about 3 cups.

2 cups water
1 cup granulated sugar
1 cup unsweetened cocoa
    powder, best possible quality

Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer’s instructions.

When finished, sorbet will be soft but ready to eat.

For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Banana Pastries

Banana Pastries

Banana Pastries

Dough
4 cups all-purpose flour
4 tablespoons shortening
4 tablespoons sweet butter
1/2 cup water

Filling
2 large bananas
1/3 cup finely chopped dried apricot
1 pinch nutmeg
1 dash orange juice
1 egg yolk, beaten
Confectioners’ sugar, for dusting

To make the dough, sift the flour into a large mixing bowl. Add the shortening and butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually blend in the water to make a soft dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Mash the bananas in a bowl with a fork and stir in the apricots, nutmeg, and orange juice, mixing well. Roll the dough out on a lightly floured surface and cut out 4-inch rounds. Spoon a little of the banana filling onto one half of each round and fold the dough over the filling to make semicircles. Pinch the edges together and seal by pressing with prongs of a fork. Arrange the pastries on a nonstick cookie sheet and brush them with the beat on egg yolk to glaze. Cut a small slit in each pastry and cook in a preheated oven at 350 degrees F for about 25 minutes or until golden brown. Dust with confectioners’ sugar and serve.

Chili Chicken with Avocado Sauce

Chili Chicken with Avocado Sauce

2 teaspoons chili powder
1/2 teaspoon ground cumin
4 boneless chicken breasts (1 pound)
Salt
1 large avocado
1/4 cup plain yogurt
1 clove garlic
1/4 cup water
2 teaspoons lime juice
1 tablespoon chopped fresh coriander
1 tablespoon olive oil

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices. Peel avocado and cut into chunks. In a blender combine avocado, yogurt, garlic, water, lime juice, 1/2 teaspoon salt and coriander. Mix until smooth.

Brown chicken in olive oil, 2 minutes a side. Cover, lower heat and cook until just done, about 3 minutes. Put chicken on plates and pour avocado sauce over.

Serves 4.

Cherry Pudding

Cherry Pudding

 

2 cups unsifted all-purpose flour
3/4 cup packed light brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons vegetable shortening or butter, melted
1 large egg, lightly beaten
2 teaspoons vanilla extract
2 cups seeded fresh or very well drained
    frozen or canned cherries
Warm milk, optional

Preheat oven to 350 degrees F. Grease an 8-inch square-baking pan.

Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla extract; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes.

Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

Baked Cherry Oatmeal

Baked Cherry Oatmeal

2 cups old-fashioned oats
4 cups milk
1/2 teaspoon almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled and grated

Preheat oven to 400 degrees F. Coat a 3-quart casserole or baking pan with cooking spray.

In mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 45 minutes.

Serve hot.

Charlotte Russe

Charlotte Russe

Charlotte Russe

1 tablespoon plain gelatine
1/4 cup water
1/2 cup milk, scalded
1/2 cup confectioners’ sugar
1/4 cup strong coffee
1 cup whipping cream
Ladyfingers

Soak the gelatine in the water for 5 minutes, then add to the scalded milk, stirring to dissolve. Add the coffee.

Beat the cream until stiff, then fold in the coffee mixture.

Line a mold with ladyfingers and pour in the whipped cream mixture. Chill at least 2 hours.

Unmold before serving.

Serves 6 to 8.

Emeril Lagasse’s Hot-Sauced Fried Chicken

Emeril Lagasse's Hot-Sauced Fried Chicken

Source: McCall’s Magazine on-line – June 2001

1 (4 1/2 pound) fryer chicken, cut into 10 pieces
1/2 cup each hot-red-pepper sauce and buttermilk
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 cups vegetable oil
2 cups all-purpose flour
1 tablespoon Creole seasoning

Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate 8 hours or overnight.

Drain chicken. Pour oil into large, deep cast-iron skillet; attach deep-fry thermometer to side of skillet. Heat oil to 360 degrees F.

In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge several pieces of chicken at a time in flour mixture. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side. Drain on paper towels or brown-bag-lined baking sheet. Sprinkle with remaining Creole seasoning. Serve hot or at room temperature, with slaw if desired.

Makes 4 servings.

Per serving: 668 calories, 33 g protein, 13 g carbohydrate, 53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased crockpot.

Peel, core and thinly slice the apples

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set – about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

Almond Chocolate Chip Cookies (T&T)

 

Almond Chocolate Chip Cookies (T&TAlmond Chocolate Chip Cookies (T&T)

 

Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996

2 2/3 cups all-purpose flour
1 teaspoon each salt, baking soda and baking powder
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
2 eggs
1 teaspoon each vanilla extract AND almond extract
1 cup slightly cooled MELTED butter, or
combination of butter and margarine
2 (10 ounce) packages semisweet or milk chocolate chips,
(I use one package of each)
2 cups coarsely chopped toasted almonds (toasting intensifies
the almond flavor – be sure nuts are completely cooled before
stirring into the dough, or they’ll melt the chips)!

Preheat the oven to 325 degrees F. Set out two large nonstick cookie sheets. (Do NOT grease).

Mix the first four ingredients together.

In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and “just” set around the edges. (Cookies should still be somewhat soft in the middle – better to UNDER-BAKE slightly for soft, chewy cookies.)

Yield: 2 to 3 dozen large “bakery-shoppe” type cookies.

Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms,
carrots, celery, broccoli, scallions
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken.

In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.

Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.

Serve over rice.

Deep South Spicy Roast Turkey

Deep South Spicy Roast Turkey

Deep South Spicy Roast Turkey

Turkey
1 small onion, cut in quarters
1 medium carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
3 cloves garlic, cut in half
1 teaspoon seasoning salt
1 1/2 teaspoons dried thyme, crushed
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon rubbed sage, crushed
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper

Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching.

Combine onion, carrot, celery, and 3 cloves garlic in bowl. Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.

Sprinkle seasoning over entire turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F.

The most reliable method for determining when a turkey is done is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees F to 185 degrees F in thigh (juices should be clear, not pink, when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of the breast, just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

Country Style Venison

Country Style Venison

Country Style Venison

1 1/2 pounds venison, 3/4 inch thick
1 cup all-purpose flour
Salt and pepper
1/4 teaspoon seasoned salt
4 tablespoons bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all-purpose flour
1 1/2 teaspoons Kitchen Bouquet
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.

Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; saut

Barbecued Bundles

Barbecued Bundles

8 boneless, skinless chicken breast halves
8 ( 1/2 x 1 x 1-inch) cubes American cheese
16 slices bacon (about 3/4 pound)
1/2 cup barbecue sauce

Preheat grill or broiler. Place cheese in center of breast lengthwise. Fold chicken around cheese to form a bundle and wrap 2 slices bacon crisscross around chicken. Secure with wooden picks. Grill on oiled rack 5 to 6 inches over hot coals. If broiling, place in shallow pan and broil.

Grill or broil for 30 to 40 minutes, turning every 15 minutes until chicken is tender. Brush with barbecue sauce the last 15 minutes of cook time.

Serves 8.

Butterscotch Popcorn Bars

Butterscotch Popcorn Bars

Butterscotch Popcorn Bars

2 quarts unsalted popped popcorn
1 cup salted peanuts
1 cup raisins
1/2 cup butter or margarine
1 (10 1/2 ounce) package miniature marshmallows
1 cup butterscotch chips

In a large bowl, combine the popcorn, peanuts and raisins.

In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13 x 9-inch pan and press down evenly. Cool before cutting.

Yields 3 dozen.

Chicken Sherry with Rice

Chicken Sherry with Rice

 

2 frying chickens, cut up
3/4 cup dry sherry
1 to 2 small cans mushrooms

Brown chicken parts in oil. Take off fat. Add sherry, cover, and simmer. Loosen and stir in brown bits. Cook approximately 30 minutes until done.

Take out chicken. Add mushrooms, some water, and boil down till somewhat thickened. Serve over rice.

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