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Recipes
Chicken Prosciutto
By á-46
1 Cut each breast half in half, horizontally
- Sauce:
- 4 skinless, boneless chicken breast halves
- Freshly ground black pepper
- 1 stick (1/2 cup) unsalted butter
- 8 whole fresh sage leaves
- 1/4 pound very thinly sliced prosciutto
- 2 eggs, beaten
- 8 thin slices Italian Fontina cheese (about 2 oz)
- 1 cup dry white wine
- 1 Tbsp minced fresh sage
- 1/2 stick unsalted butter, chilled
Baked Nuggets - Parade Magazine
By á-46
1. Preheat oven to 400°F
- 1/4 cup flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb boneless, skinless chicken breast, cut into 1 1/2- to 2-inch pieces
- 1/4 cup fat-free milk
- 1/2 cup plain dried bread crumbs (preferably whole wheat)
- Olive oil cooking spray
Lemon Glaze
By á-46
In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth
- 2 2 2 cups confectioners' sugar
- 2 2 1/3 tablespoons finely grated lemon zest, plus 1/3 cup fresh lemon juice
Creamy Spinach Bake - Cooking.com
By á-46
In a bowl, beat the cream cheese until smooth
- 2 packages (8 ounces each) cream cheese, softened
- 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
- 4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
- 2 cans (2.8 ounces each) french-fried onions
- 2/3 cup crushed saltines (about 16 crackers)
- 1/4 cup butter or margarine, melted
Gooey Mozzarella-Garlic Bread
By á-46
Preheat oven to 400 degrees F
- Copyright, 2005, Robin Miller, All rights reserved
- 1 loaf Italian or French bread, halved crosswise
- 1 to 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 cup shredded mozzarella (regular or part-skim)
eight easy-peasy lunch hour wraps - Parade Mag. Recipes
By á-46
here's how to put them together: (1) Layer ingredients in center of wrap; (2) fold the right side over the filling;...
- Chicken Chipotle:
- 1 large flour tortilla spread with
- a mixture of 1 Tbsp mayonnaise
- and a pinch of chipotle chili powder
- 4 slices deli roast chicken
- 2 –3 thin slices cheddar cheese
- Romaine lettuce leaves
- Italian Sub:
- 1 large flour tortilla, sprinkled
- with oil and white wine vinegar
- Thinly sliced salami
- Thinly sliced provolone
- Thinly sliced deli ham
- Roasted red peppers,
- cut into strips
- Chopped romaine lettuce
- Roast Beef & Swiss:
- 1 large flour tortilla, spread
- with a mixture of 1 Tbsp
- mayonnaise, 1 tsp honey mustard,
- and a pinch of pepper
- 2 –3 slices deli roast beef
- 2 –3 slices Swiss cheese
- Thinly sliced gherkins
- Baby spinach leaves
- Sliced Roma tomatoes
- Chopped fresh chives
- Southwestern:
- 1 large flour tortilla
- Chili (homemade or
- canned), heated
- Chopped tomato
- Guacamole
- Sour cream
- Shredded lettuce
- Grated cheddar cheese
- Tuna Club:
- 1 large flour tortilla
- 1/4 cup tuna salad
- 2 –3 slices cooked bacon
- 3 thin slices tomato
- 2 –3 iceberg or
- other lettuce leaves
- Turkey & Gouda:
- 1 large flour tortilla, spread
- with 2 Tbsp mayonnaise mixed
- with 2–3 tsp cranberry sauce
- 3 slices deli turkey
- 2 –3 slices Gouda
- Thin slices cucumber
- Carrot shavings
- Tuna Club:
- 1 large flour tortilla
- 1/4 cup tuna salad
- 2 –3 slices cooked bacon
- 3 thin slices tomato
- 2 –3 iceberg or
- other lettuce leaves
- Turkey & Gouda:
- 1 large flour tortilla, spread
- with 2 Tbsp mayonnaise mixed
- with 2–3 tsp cranberry sauce
- 3 slices deli turkey
- 2 –3 slices Gouda
- Thin slices cucumber
- Carrot shavings
- Tuna Club:
- 1 large flour tortilla
- 1/4 cup tuna salad
- 2 –3 slices cooked bacon
- 3 thin slices tomato
- 2 –3 iceberg or
- other lettuce leaves
- Turkey & Gouda:
- 1 large flour tortilla, spread
- with 2 Tbsp mayonnaise mixed
- with 2–3 tsp cranberry sauce
- 3 slices deli turkey
- 2 –3 slices Gouda
- Thin slices cucumber
- Carrot shavings
Roasted Chicken and Brie Frittata - Williams-Sonoma Kitchen
By á-46
In the deep half of a frittata pan over medium heat, warm 1 Tbs
- 2 Tbs. vegetable oil
- 4 shallots, cut into 1/4-inch slices
- 10 eggs, lightly beaten
- 1/2 tsp. finely chopped fresh thyme
- 3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
- 1 1/2 cups shredded roast chicken
- 6 oz. Brie cheese, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 12 slices walnut bread, toasted and buttered
Italian Sausage Heros - BHG
By á-46
1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender
- 8 ounces bulk Italian sausage
- 4 ounces lean ground beef
- 1/2 cup chopped onion (1 medium)
- 1 garlic, minced
- 1 cup ketchup
- 1 4 ounce canmushroom stems and pieces, drained
- 1/4 cup sliced pitted ripe olives (optional)
- 1/2 teaspoon dried Italian seasoning, crushed
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 4 French-style rolls or hoagie buns, split lengthwise
Chicken-and-Cheese Enchiladas - Food Network Magazine
By á-46
Preheat the broiler. Slice half of the onion into thin rings and set aside
- 1 small red onion, halved
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 to 2 serrano chile peppers, stemmed and seeded
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Pinch of sugar
- 8 corn tortillas
- 3 cups shredded rotisserie chicken
- 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
- 1/3 cup fresh cilantro
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 3/4 cup crumbled queso fresco or feta cheese
CREAM OF CHICKEN SOUP
By á-46
Serves 4
- 6 tablespoons butter
- 1 ⁄4 cup celery, chopped fine
- 1 ⁄4 cup onion, chopped fine
- 1 teaspoon minced garlic
- 1 ⁄3 cup all-purpose flour
- 1 ⁄2 cup milk
- 1 ⁄2 cup light cream
- 3 cups chicken broth
- 1 cup cooked chicken, chopped
- 1 ⁄4 teaspoon white pepper
- 1 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon salt
- 1 ⁄8 teaspoon ground cayenne pepper (or to taste)
- tarragon