Can I have your favorite recipe?!
Thanks :)
Answers: I love being in the kitchen and cooking is definitly a hobby for me. I am interested in what your favorite meal is. So please give me the recipe and I will pick the yummiest sounding one as best answer.....This should be fun!! You must submit the entire recipe in order to be considered for best answer, measurments do not have to be exact though as I do not measure much of anything, lol.
Thanks :)
This is truly comfort food. Best served on a cold winters day (like today!). These dumplings are little pillows of heaven. Enjoy.
Chicken and Dumplings
1- 3 to 4 lb chicken
1 gallon water
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon red peppers (optional)
2 celery ribs, chopped
4 green onions, sliced thin or 1/2 medium onion, chopped
1 carrot, shredded
6 chicken bouillon cubes
DUMPLING INGREDIENTS
6 cups flour
2 teaspoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup margarine or butter flavor shortening
2 eggs, beaten
2 cups chicken stock
1.Place whole chicken and water into large pot or dutch oven.
2.Add poultry seasoning, garlic powder& pepper.
3.Bring to boil and reduce heat to medium.
4.Cook chicken for about 1 hour or until tender.
5.When done, carefully remove chicken from pot; set aside to cool.
6.Remove 2 cups of stock and set aside to cool.
7.Add celery, onion, carrot and boullion cubes to remaining stock and continue to cook on simmer.
8.While chicken is cooling, prepare dumplings.
9.Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
10.Add margarine and combine until mixture is coarse and crumbly. (use a hand mixer)
11.Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
12.Turn out onto floured surface and knead slightly until smooth.
13.You may need to divide dough in half and only roll out half at a time.
14.Roll out to approx. 1/8-inch thickness.
15.Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
16.Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
17.Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
18.Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
19.When done, remove from heat and cover pan.
20.Remove skin and debone cooled chicken.
21.Cut into bite size pieces then fold into hot dumplings& broth.
22.This recipe will serve a family of 4 two main course meals.
Leftovers can be frozen.
OK..
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I can't pick one...these are my favorites right now. These have exact measures, because most people like that, but feel free to add, subtract, etc. I do!
Great appetizer:
This is the best and easiest dip recipe, and people always rave! I tell them it’s really hard to make (lol):
Cream Cheese Dip
2 large blocks of cream cheese
1 large jar Pace picante (medium)-use most of the jar
Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with chips.
I know it seems too simple to be great, but it is!
Great pasta:
Fettucini Carbonara
1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.
Great sides for pasta:
Homemade garlic bread:
1 cube real butter
3-4 cloves garlic, minced
Saute together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
My favorite naughty sandwich:
Grilled Cream cheese sandwiches:
Cut very fresh french bread into 1/2 inch slices. Butter one side of each, put one side on pan. Cut a chunk of cream cheese to taste (mine are about 1/4 in to 1/2 inch thick). Spread on the bread. Top with the best tomatoes you can find. Salt and pepper. Add the other slice of bread, buttered side up. Grill one side until brown. Flip over, grill the other side until brown.
MMMMMmmmmm.
Want Mexican? This is the best burrito recipe from my wonderful hunk of a husband:
Best Burritos Ever…
1 lb. hamburger
1 can refried beans with lime
4 little cans chopped green chilis
1 Tbsp. Cumin
Sharp cheddar cheese
1 pkg flour torillas
Sour cream (optional)
Salsa (optional)
Brown the hamburger. Drain the grease. Combine the beans, chilis and cumin. Cook until hot. Put 1/4 cup cheese in tortilla and microwave for 20 seconds. Fill with meat mixure and sour cream and salsa. Fold. Enjoy.
This is really fun:
Beer Boil
2 pounds of large shrimp (don't shell them)
2-3 cans beer (any kind)
water
1 pound kielbasa sausage
crab (king crab is best)
shrimp and crab boil (in any supermarket)
Slice the kielbasa into serving pieces. Wash the shrimp in cold water.
In a large pot, bring to a boil the beer, shrimp boil, and enough water to cover shrimp, etc.
Add crab and sausage. Cook 5 minutes. Add shrimp and cook until shrimp turns pink. Dump into a big pot. Use your fingers!!! Serve with melted butter, Gold Dipt cocktail sauce, and spicy mustard. Add frozen corn with the shrimp, if you like corn.
Great side for a simple meat, like steak:
Best Fancy Mashed Potatoes
5 lb mashed potatoes peeled, cooked
1 stick real butter
8 oz cream cheese
8 oz sour cream
Half and half
salt and pepper
1/2 to 1 cup shredded sharp cheese
Mash potatoes with the butter and a little half and half. Add the rest of ingredients, except cheese, and continue to mash until cream cheese is melted and potatoes are fluffy. Put in casserole dish and cover with sharp cheese. Bake at 350 until cheese is melted and heated through.
Very rich, but wonderful!!
Comfort food:
Chicken Fried Steak:
2 tbsp. sugar
1/2 tsp. salt
2 eggs
1 tbsp. baking powder
1 c. half and half
Mix the first four ingredients with half the milk and stir until smooth. Add remainder of milk and mix well.
TO PREPARE THE GRAVY:
In pan where you fried the steak, gradually add one cup of flour and approximately 1/2 stick of butter. Slowly add up to 8 cups milk, stirring constantly until desired thickness is obtained. Remove from heat and add salt and pepper to taste. Serve Chicken Fried Steak with mashed potatoes and biscuits.
Crockpot:
This is so easy, and you can't believe how tasty!
Swiss Steak
1 round steak
2 cans stewed tomatoes
Egg noodles, cooked.
Sear the steak on both sides.
Put in crock pot and sprinkle with a good seasoned salt.
Add the two cans of tomatoes.
Cook all day (8 hours or so).
Serve over cooked and buttered egg noodles.
Yummy!
CROCK POT ENCHILADAS
1 lb. hamburger
1 onion, chopped
1 sm. can chilies
1 sm. can mild enchilada sauce
1 can golden mushroom soup, undiluted
1 can cheddar cheese soup, undiluted
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 lg. pkg. Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.
These are so easy and wonderful. You can’t believe it!
BBQ Ribs
Country Style Ribs
Onion
Bottled BBQ Sauce (any kind you like)
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
Serve with baked beans, cornbread…
Creamy Crockpot Chicken
1 envelope dry onion soup mix
2 cups sour cream
1 can cream mushroom soup
Salt and pepper to taste
6 boneless, skinless chicken breasts
Combine first 4 ingredients. Pour over chicken in crockpot. Cook on low 8 hours. Serve over noodles or rice.
Salads:
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
? chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ? cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Hope you find one or more that will become your favorites!
HI, here are my fav recipes!!!!!!!
APETIZER:
You all know the sweet bakery Napoleons, layered with custard and laced with chocolate. This savory version uses frozen puff pastry, baked and split; then the crispy layers are filled to make tiny sandwiches.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 17 oz. pkg. frozen puff pastry, thawed
* 1 egg, beaten
Preparation:
Preheat oven to 400 degrees. Thaw pastry according to package directions. Unfold pastry onto floured surface. Cut each sheet into three strips, following the fold lines, then cut each strip into 5 pieces. You should then have 30 pieces total, using both pastry sheets. Place on parchment lined baking sheets, 15 pieces per sheet, and brush top with egg. (Don't let egg drip down sides of pastry, because that will stop the dough from expanding as it bakes.)
Bake pastries at 400 degrees for 15-18 minutes until well puffed and golden brown. Cool on wire racks. Split the pastries in half, place on ungreased cookie sheet split side down, and bake once more at 400 degrees for 3 minutes to crisp the bottoms.
Fill each set of layers with your choice of fillings or sandwich spreads - I recommend ham salad, any cheese spread, traditional sandwich fillings, or roasted vegetables.
INGREDIENTS
* 1 tablespoon olive oil
* 1 teaspoon minced garlic
* 1 portobello mushroom cap, cut into 1/2-inch slices
* 1 large red bell pepper, cut into strips
* 8 asparagus spears, trimmed
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon dried oregano
* 4 (6 ounce) skinless, boneless chicken breast halves
* 1 (10.5 ounce) can cream of mushroom soup
* 1 cup milk
DIRECTIONS
1. Heat olive oil in a skillet over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.
2. Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
3. Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with toothpicks. Place into prepared baking dish.
4. Bake chicken in preheated oven until no longer pink, about 30 minutes. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
5. To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.
TACO SALAD WITH RANCH DRESSING
INGREDIENTS
* 1 pound skinless, boneless chicken breast meat
* 1 teaspoon chili powder
* 1 pound lettuce, chopped
* 3/4 (8 ounce) jar medium salsa
* 1 (8 ounce) bottle Ranch-style salad dressing
* 1 cup shredded Cheddar cheese
* 1/4 cup shredded Monterey Jack cheese
* 1/4 cup chopped black olives
* 1 cup crushed tortilla chips
DIRECTIONS
1. Slice chicken into strips and saute in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips.
2. In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.
Dumplings IV
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield: 8 servings
INGREDIENTS:
* 4 large skinless, boneless chicken breast halves - cut into strips
* 4 cubes chicken bouillon
* 2 stalks celery, chopped
* 1 small onion, chopped
* 1 sprig fresh parsley, chopped
* salt and pepper to taste
*
* 2 cups all-purpose flour
* 1 egg
* 1/2 cup sour cream
* 1/2 cup chicken broth
* 1/2 cup cornstarch, to thicken broth
DIRECTIONS
1. Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
2. To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.
SPINACH PEA CHICK CURRY
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 (14.75 ounce) can creamed corn
* 1 tablespoon curry paste
* salt to taste
* ground black pepper to taste
* 1/2 teaspoon garlic powder, or to taste
* 1 (15 ounce) can garbanzo beans, drained and rinsed
* 1 (12 ounce) package firm tofu, cubed
* 1 bunch fresh spinach, stems removed
* 1 teaspoon dried basil or to taste
DIRECTIONS
1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.
Servings: Makes 4 main-course servings.
Ingredients
1 large egg
2 tablespoons water
1/4 cup plain dried breadcrumbs
12 ounces lean ground turkey
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups (or more) low-salt chicken broth
1 cup chopped peeled carrots
3/4 cup orzo (rice-shaped pasta)
4 cups coarsely chopped escarole (about 1/2 medium head)
Preparation
Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
Ladle soup into bowls and serve.
Nutritional Information
Per serving: calories, 350; total fat, 14 g; saturated fat, 5 g; cholesterol, 132 mg
BBQ Ribs
Country Style Ribs
Onion
BBQ Sauce
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
CHOCOLATE COVERED CHERRY COOKIES ll
INGREDIENTS
* 1/2 cup butter
* 1 egg
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 cup white sugar
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons vanilla extract
* 1/2 cup sweetened condensed milk
* 1 cup semisweet chocolate chips
* 1 (10 ounce) jar maraschino cherries
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
3. Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
4. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
6. Bake for 10 minutes.
Easy Four Cheese Lasagna
"This makes a very authentic tasting lasagna, rich, cheesy and very filling."
PREP TIME 30 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min
About scaling and conversions
INGREDIENTS
* 16 ounces uncooked lasagna noodles
* 1 (26 ounce) can spaghetti sauce
* 1 pound cottage cheese
* 8 ounces shredded mozzarella cheese
* 8 ounces shredded Cheddar cheese
* 1 cup grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
4. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.
I love this salad. It is a little spicy but you can adjust the amount of the Pickapeppa sauce if you want it a little smoother.
Shrimp and Pasta Salad
6 oz. dry Vermicelli, cooked
6 Green Onions, thinly chopped
4 tsp. Pickapeppa Sauce (recipe below)
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs, chopped (optional)
1 C. Light Mayonnaise
Salt and Pepper to taste
Preparation:
Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving.
Pickapeppa Hot Sauce (Guyana)
Yield: 1 -1/2 cups
12.00 ea Dried bird peppers
-(chiltipins); seeds and ste
1.00 Or substitute piquins or
-thai chile
0.50 ts Dried mustard
3.00 tb Soy sauce
3.00 tb Lime juice
0.25 c Ketchup
1.00 ts Salt
2.00 ts Brown sugar
1.00 c Dry sherry
Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors. Shake at least once a day.
.
Our favorite special meal is leg of lamb with fixings and cranberry coffee cake for dessert. First, you need a leg of lamb---
A few hours before you are ready to roast it, make slices all through the leg. In each slice insert slices of garlic cloves and cumin. Wrap the lamb leg in plastic wrap and put in the refrigerator till ready to use.
Meanwhile, slice carrots and green bell peppers. Get a packet of Lipton onion soup mix (or something similar) and mix it with about 1-1 1/2 cups of water.
When ready to roast, place the lamb in the center of shallow roasting pan, surrounded by the vegetables. Pour over the Onion soup mix, throw on a few bay leaves and sprinkle with a little salt. Preheat the oven to 450, and then when you put the lamb in, immediately turn it down to 350. Bake at that temp till it's too your liking. (We do about an hour and half). When it's done, take the lamb out and let it rest 20 minutes. The vegetables will be tender and juicy.
To go with your lamb, we like steamed green beans--fresh. Snap them, steam them, (steaming takes like 10 minutes, so do near the end of the lamb's roasting time). When you pull them out, add a little bit of butter and mix in there with the beans. Then, sprinkle on a little spice--we use Herbamari from Australia, but I think some of those salt substitute blends in the US will work well, too.
Also consider some crusty, French bread. You can use it to soak up the juices on your plate, and it's a nice addition. If in a hurry, simply buy some. If not, we like this recipe from Land O' Lakes:
1 (1/4-ounce) package active dry yeast
2 1/4 cups warm water (105 to 115°F)
1 tablespoon sugar
5 to 5 1/2 cups bread flour
or all-purpose flour
1 tablespoon salt
1 egg, slightly beaten
1 tablespoon milk
Dissolve yeast in warm water in large bowl; stir in sugar. Let stand 45 minutes. Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place into greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). (Dough is ready if indentation remains when touched.)
Punch down dough; divide into thirds. Shape each third into 15-inch loaf (baguette) or 5-inch round on greased baking sheets. Cover; let rise until double in size (about 30 minutes).
Heat oven to 400°F. Stir together egg and milk in small bowl; brush over top and sides of loaves. Make 5 diagonal slashes across top of each loaf with serrated knife. Bake for 25 to 30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
VARIATION:
Garlic Herb French Bread: Add 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves and 2 teaspoons finely chopped fresh garlic with the 3 cups flour.
Then dessert! We love this cake--it has always been a bit hit with everyone I know who's tasted it. It's sweet on top, but has a bright tartness in the cake--especially when you pop a big cranberry!
Cranberry Coffee Cake
Cream together:
1 1/2 Cups sugar
1/2 Cup soft butter (but not melted)
Then mix in:
2 eggs
1 Cup milk
3 1/2 Cup flour
4 tsp baking powder
3 cups of cranberries (frozen! If you use defrosted ones, they'll melt too much while baking. If they are frozen, they'll remain more or less solid and then pop deliciously when you bite into them)
Pour into a greased and floured 9 by 13 pan. Top it with this crumb mixture:
1 1/3 Cup sugar
1 Cup flour
1 tsp cinnamon
1 1/2 sticks butter or margarine (NOT melted)
Combine those ingredients until they make crumbs, and sprinkle over the cake. Bake at 350 for 50 minutes, or until you can stick a knife into the center and it comes out clean.
I hope you enjoy! I love to cook, too, and I love to experiment.
Lo Mein! Yummy
heat 4 tbs of peanut oil in a skillet
shred one cup of celery, one cup of cabbage
cut up carrots and onion - add as much ginger as desired
combine all and cook in skillet - add salt too
in another pan cook flank steak, chicken or shrimp- add salt
Boil spaghetti or chinese noodles (add some oil to keep it from sticking)- add salt
when the meat is almost done add soy sauce, ginger and corn starch to make thicker.
mix meat and veggies together then serve with noodles
I think this is soo good!
mac n cheese replace milk with sourcream put a little water and hot sauce and extra butter and box mac n cheese
Serve this with linguine or other pasta tossed in the sauce, and whole green beans, asparagus or broccoli spears. Yum!
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
bacon wrapped smokies
I take smokies wrap them with maple smoked bacon and place them in the crockpot. I sprinkle brown sugar put it on low till the sugar carmlies which makes a nice glaze and thier declious plus easy for company.
enchilda hot dish
2 pounds of hamburger
1 can of tomato sauce(mind u the small cans)
2 cans of enchilda sauce(probally could only use one but it gives a little spicy if u use 2 cans)
2 bags of mexican chesse
12 flour tortials ( I like to use the big ones)
preheat oven to 350. fry hambuger till brown, drain the hamburger open up the tomato sauce and enchillda sauce stir in and simmer 3-5 minutes. place tortials down(preety much like makeing lasgaune) then the meat and chesse and repeat bake 35-40 fortys minutes its very declious. ps my dad says a scab sandwhich with a glass of snot
French fry hot dish. My grand kids love it.. Fry a pound or more in pan and season with salt and pepper....Drain meat...Put in like a cake pan or bigger if you make more....add...one can mushroom soup..one can cream cheese soup one can water...mix..then add..16oz bag crinkle french Fry's frozen...and one bag of frozen peas...mix all together..cook in 350% oven for an hour...
I have one for shepherds pie but it has a secret ingredient, so im not telling coz if I do it wont be a secret any more..
Sorry..lol