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"Chicken Parcels with Mustard Bearnaise Sauce."
(Serves 4)
Saute 4 chicken (half)-breast fillets in some butter and oil till golden brown. Remove from pan. Add 2 tablespoons of brandy and saute separately, one after the other, 1/2lb thickly sliced mushrooms, 2 large green apples cut into thick slices, and 8 strips of bacon.
Line a baking tray with enough foil to have enough overhanging to fold over and enclose the dish for baking.
Top each chicken fillet with the mushrooms, apple and bacon. Fold over the alfoil, sealing all around, and bake in a moderate oven for 1 hour.
Serve with Mustard Bernaise Sauce and blanched toasted almonds.
"Mustard Bearnaise Sauce":
Place 2 egg yolks in a basin, add salt and pepper, 3 teaspoons of tarragon vinegar mixed with 2 teaspoons of dry mustard, 1 teaspoon of sugar and 2 teaspoons of red currant jelly. Beat well. Stand the bowl over gently simmering water making sure the hot water is not actually touching the bowl, beating constantly until the mixture thicken. Add 4 tablespoons of soft butter, one at a time, beating all the time, making sure the mixture is well combined before adding the next piece of butter.
NOTE: If the bearnaise "cracks" or "separates" you can get it back by beating in a tablespoon of iced water. Keep the sauce warm by removing from the heat and placing foil directly across the surface of the sauce.
Best served with chat potatoes and a green salad.
Answers: This has been my favourite recipe for about 30 years since I first starting cooking. It comes from the original Gretta Anna Recipes Collection (1978) which is no longer in print.
"Chicken Parcels with Mustard Bearnaise Sauce."
(Serves 4)
Saute 4 chicken (half)-breast fillets in some butter and oil till golden brown. Remove from pan. Add 2 tablespoons of brandy and saute separately, one after the other, 1/2lb thickly sliced mushrooms, 2 large green apples cut into thick slices, and 8 strips of bacon.
Line a baking tray with enough foil to have enough overhanging to fold over and enclose the dish for baking.
Top each chicken fillet with the mushrooms, apple and bacon. Fold over the alfoil, sealing all around, and bake in a moderate oven for 1 hour.
Serve with Mustard Bernaise Sauce and blanched toasted almonds.
"Mustard Bearnaise Sauce":
Place 2 egg yolks in a basin, add salt and pepper, 3 teaspoons of tarragon vinegar mixed with 2 teaspoons of dry mustard, 1 teaspoon of sugar and 2 teaspoons of red currant jelly. Beat well. Stand the bowl over gently simmering water making sure the hot water is not actually touching the bowl, beating constantly until the mixture thicken. Add 4 tablespoons of soft butter, one at a time, beating all the time, making sure the mixture is well combined before adding the next piece of butter.
NOTE: If the bearnaise "cracks" or "separates" you can get it back by beating in a tablespoon of iced water. Keep the sauce warm by removing from the heat and placing foil directly across the surface of the sauce.
Best served with chat potatoes and a green salad.
I had made up this one, as I'm always fooling around with different foods and love to good,,,,, you'll love this as you can also change any thing to your liking !
Chicken ala Ron
6 tbsp butter or margarine1 tbsp. oil 1- 3/4lb. pkg. chicken tenders ( sliced thin) 3 tbsp Bayou Cajun spice 1-large pkg. mushrooms (10 ounces) sliced such as , white button, Portabella, shiitake etc.1/2 cup white wine 1- package sweet Italian sausages , 6 links or one pound (casings removed.) 1- cup heavy cream1- small jar (7 ounces) red roasted peppers, drained and sliced thin 1-cup chicken broth1 small onion, diced2 tbsp garlic powder1/2 cup fresh parsley, chopped1'2 cup Parmesan cheese16 ounces Penne, or Rigatoni pasta Toss chicken tenders with the Bayou Cajun spice, shake off excess.In a large skillet. Melt 2 tbsp butter or margarine. Add chicken tenders, and cook till no longer pink inside, (5-6 minutes, )remove and set asideIn same skillet cook sliced mushrooms in 2 tbsp butter or margarine, when almost browned add wine and reduce to half, set aside. In same skillet saute chopped onions in 2 tbsp. butter, or margarine, set aside.Remove thesausage from the casings. In same skillet cook the sausage in a the oil, breaking apart, til browned.In the same skillet, to the sausage add, mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder, and cheese, mix well Cook pasta to pkg directions.Add cooked pasta to 6 large bowls ladle mushroom mixture over pasta,Serves 6,
burger
do u u need recipe for that?
Chocolate fudge cake
http://www.chocolate-playground.com/choc...
You might want to check out this free ebook with award winning recipes.
Chop up an onion and fry it in a wide pan. Chop up left-over potatoes and add to the onion. Season with pepper, salt, and carraway seeds (whole or ground). Chop up spicy sausage and add to the onion and potatoes. Add grated cheese. Add two or three eggs. Serve with pickles.
Fast, easy, and tasty.