3-4
skinless/boneless chicken breasts
2 eggs whole cranberry sauce (not jellied) 5 tbsp
butter pasta dough: filling: Boneless/skinless chicken tenders, cut into
1½-inch pieces The sauce: (tastes best with yellow rice) 1 lb zucchini, gratedBaked Chicken Breasts with Vegetables in White Wine Sauce
½ large onion, sliced
½-¾ cup baby
carrots
1 package Lipton's Recipe Secrets onion-mushroom soup mix
1 cup dry white wine or white cooking wine
1/3 cup milk
¾ cup finely grated
carrot
1/3 cup finely grated celery or parsnips
€1/3 cup finely chopped
chives or leeks
6-2/3 oz cottage cheese
1-2 cloves crushed garlic
¼ tsp salt
dash of white pepper
1/3 cup all purpose flour
¼ cup fresh
chopped parsley
12 yellow onions, coarsely chopped
2 qt unsalted chicken broth
dash of ground thyme
cracked black pepper
¼ cup flour
2 each red and
green bell peppers, finely diced
2 red onions, finely diced
2 tsp cayenne
pepper
1 cup heavy cream
1 ½ cups diced fontina cheese
2 lbs crab meat
3 baguettes, cubed
Remove onions from
the braising liquid. Boil the broth until it is
reduced to 2 cups. Purée the reduced broth with the cooked onions in a blender
until smooth. In the same saucepan, cleaned, melt the remaining 4 tbsp butter,
Add the flour, stirring constantly, and cook over medium heat for 3 minutes
until mixture is well blended and blond in color. Add the onion purée and stir
to combine. Add the red and green peppers, red onion, cayenne pepper, heavy
cream and diced fontina. Stir until cheese is melted, then add the crab meat.
When heated through, add salt to taste. Transfer to a fondue pot and serve with
cubed baguette.
1/3 cup coarse flour
1 egg
1 tbsp oil
1 egg for
sealing
1 small carrot (regular-sized, not baby carrot)
1 celery stick
butter
8 cooked crawfish tails
salt and white pepper
Start
making the stuffing by cutting the vegetables into very small cubes. Glaze
them in butter until soft. Season with salt and pepper and allow to cool.
Roll the dough out into two thin sheets and brush with the egg. Place the cubed
vegetables on one of the sheets in four small piles. Cut the crawfish tails in
half lengthwise and place them on top of the vegetables. Place the other sheet
of dough on top and use a pasta mold to make 4 ravioli about 5 cm in diameter.
Seal the edges of the ravioli well and brush with egg. Boil in salted water for
about 3 minutes. Place the ravioli in shallow soup bowls and top with either
warmed alfredo sauce or hot fish stock.
Garlic salt to season
Enough soy sauce to
cover the bottom of a skillet
½ pint heavy whipping cream (or more if sauce
is too salty)
In the same skillet (don't wash it, in order
to keep the chicken flavor), over medium-low heat, combine the soy sauce and
whipping cream; stir. If necessary, add more cream to your taste. Bring sauce
to a low boil; add back the cooked chicken pieces. Keep at a low simmer for
about 20 minutes, covered (an easy way to keep track of the time is to make
some yellow rice after adding the chicken back in, which takes about 20 minutes
also. That way, your dinner is all done at the same time, and the rice is a
good complimentary dish).
1 bunch scallions, minced
1 egg, lightly
beaten
½ cup all purpose flour
1/3 cup grated parmesan cheese
ground
black pepper to taste
vegetable oil for frying
2 large apples, finely
grated
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