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FISH WITH PECAN BUTTER SAUCE AND MEUNIERE SAUCE

FISH WITH PECAN BUTTER SAUCE AND MEUNIERE SAUCE

By

Chef Paul Prudhomm's Louisiana Kitchen

  • Seasoning Mix:
  • PECAN BUTTER SAUCE
  • 4 4 4 T. unsalted butter, softened
  • 425 10 coarsely chopped pecans, dry roasted (Place shelled pecans--halves or pieces--in a large ungreased roasting pan and roast in a 425 F. oven for 10 min., stirring occasionally.)
  • 2 2 2 T. very finely chopped onion
  • 1 1 1 tea. lemon juice
  • ½ tea. Tabasco sauce
  • 1/4 1/4 1/4 tea. minced garlic
  • 2 to 3 in a blender or food processor and process until creamy and smooth, about 2 to 3 min. pushing down sides a few times with a rubber spatula.
  • 2/3 about 2/3 cup.
  • MEUNIERE SAUCE
  • 1 1 1 C. Basic Seafood Stock
  • 2 2 qts. cold water and vegetable trimmings from the recipes you are serving)
  • OR
  • (-1 medium onion, unpeeled and quartered
  • 1 lg. -1 lg. clove garlic, unpeeled and quartered
  • 1 -1 rib celery)
  • to start with cold water--enough to cover the other stock ingredients.
  • ●Place all ingredients in a stock pot or a large saucepan.
  • to 4 8 to 1 high heat, then gently simmer at least 4 hrs. preferably 8 unless directed otherwise in a recipe, replenishing the water as needed to keep about 1 qt. of liquid in the pan. The pot may be uncovered or set a lid on it askew.
  • to cool and refrigerate until ready to use.
  • 3/4 3/4 3/4 tea. minced garlic
  • 3/4 3/4 3/4 lbs. (3 sticks) unsalted butter, in all
  • 2 2 2 T. all-purpose flour
  • 1/4 1/4 1/4 C. Worcestershire sauce
  • 1/4 1/4 1/4 tea. salt
  • 2 a 2 qt. saucepan combine the stock and garlic.
  • to 2 a boil over high heat, then reduce heat and simmer 2 min.
  • ●Remove from heat.
  • 1 4 10 qt. saucepan melt 4 T. of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 sec. Remove from heat.
  • to to to to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth. Reduce heat to very low.
  • 2 the remaining 2 ½ sticks of butter, abut a third at a time, whisking constantly each time until butter is melted. Gradually add the Worcestershire, whisking constantly, and add the salt.
  • 5 cooking until sauce thickens slightly, about 5 min., whisking often.
  • ●The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.
  • 2 about 2 cups.
  • FISH
  • ½ C. milk
  • 1 1 1 egg, beaten
  • 1 1 1 T. salt
  • 1 1 1 tea. onion powder
  • 1 1 1 tea. sweet paprika
  • 3/4 3/4 3/4 tea. red pepper (preferably cayenne)
  • ½ tea. white pepper
  • ½ tea. garlic powder
  • ½ tea. black pepper
  • 1/4 1/4 1/4 tea. dry mustard
  • 1/4 1/4 1/4 tea. dried oregano leaves
  • 1/4 1/4 1/4 tea. dried thyme leaves
  • 1 1 1 C. all-purpose flour
  • 6 6 6 (4 oz) trout, red fish or other firm-fleshed fish fillets
  • Peanut oil for pan frying
  • 6 6 6 T. coarsely chopped pecans, dry roasted
  • ●Make the Pecan Butter Sauce and the Meuniere Sauce and set aside.
  • ●Combine the milk and egg in a pan (loaf, cake and pie pans work well) until well blended.
  • ●In a small bowl thoroughly combine the seasonings.
  • 1 to separate pan add 1 T. of the seasoning mix to the flour: mix well. Sprinkle some of the remaining seasoning mix lightly and evenly on both sides of the fish, patting it in by hand (Use any remaining seasoning mix in another recipe.)
  • 250 the serving plates in a 250 F. oven.
  • ●Meanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking off excess.
  • 2 to 3 to the hot oil until golden brown, about 2 to 3 min. per side (adjust heat as necessary to maintain the oil’s temperature).
  • 2 on paper towels and while still on the towels and very hot, spread a scant 2 tea. of the Pecan Butter Sauce over the top of each fillet.
  • ●Serve immediately.
5/5 (1 Votes)

CHICKEN MILANESE

CHICKEN MILANESE

By

Hallmark channel Mad Hungry Show on 12/13/2010

  • Directions:
  • 3 3 3 pounds boneless, skinless chicken breasts
  • 4 4 4 large eggs, beaten
  • 1 1 1 1/2 loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
  • 1 1 1 teaspoon coarse salt, plus more for serving
  • 1/4 1/4 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 4 4 4 tablespoons unsalted butter (1/2 stick)
  • 2 2 2 tablespoons extra-virgin olive oil
  • 2 2 6 lemons, cut into 6 wedges
  • ●Separate the chicken into individual breasts. Butterfly the breasts by cutting into the center but not completely through, until, when opened, the breast lies flat.
  • ●Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
  • 2 1 to skillet over medium-high heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches.
  • 3 to 5 3 to 5 in the pan, without crowding, and cook until golden brown, 3 to 5 minutes. Turn the chicken over and cook 3 to 5 minutes more.
  • to 2 chicken to a baking sheet and keep warm in the oven while you cook the second batch in the remaining 2 tablespoons of butter and tablespoon of olive oil.
0/5 (0 Votes)

*ASPARAGUS WITH SESAME VINAIGRETTE

*ASPARAGUS WITH SESAME VINAIGRETTE

By

Taste of Home Simple & Delicious By: Nancee Melin of Tucson, Arizona

  • Directions:
  • 1 pound fresh asparagus, trimmed
  • 3 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame seeds, toasted
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped tomato
  • 1 teaspoon minced fresh basil
  • ●Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender.
  • ●Drain and immediately place asparagus in ice water. Drain and pat dry.
  • ●In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well.
  • ●Place the asparagus, red pepper and tomato in a serving dish.
  • ●Drizzle with dressing; sprinkle with basil.
0/5 (0 Votes)

GARLIC CHICKEN

GARLIC CHICKEN

By

Internet

  • Directions:
  • 100 g chicken or use 400g chicken to make 4 servings
  • Onion, diced
  • 3-5 cloves garlic - unpeeled & left whole
  • Juice of half lemon
  • Black pepper to taste
  • 1 . Preheat oven to 350.
  • 2 . Heat non-stick saucepan over MED.
  • 3 . Add the onion. Stir constantly until tender. 5-10 mins.
  • 4 . Transfer onions to glass baking dish.
  • 5 . Place chicken atop onions.
  • 6 . Squeeze on lemon juice & sprinkle with pepper.
  • 7 . Place garlic around and on the chicken.
  • 8 . Cover tightly either with lid or aluminum foil.
  • 9 . Cook for 30-45 mins or until chicken is no longer pink.
0/5 (0 Votes)

BAKED LINGUINE WITH MEAT SAUCE

BAKED LINGUINE WITH MEAT SAUCE

By

Southern Living Our Readers Top-Rated Recipes p

  • Directions:
  • 2 pounds lean ground beef
  • 2 garlic cloves, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 8 ounces uncooked linguine
  • 1 (16 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • ● Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink.
  • ● Stir in tomatoes and next 4 ingredients and simmer 30 minutes. Set mixture aside.
  • ● Cook pasta according to package directions; drain.
  • ● Place pasta in a lightly greased 13 x 9 inch baking dish.
  • ● Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.
  • ● Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.
  • ● Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts.
  • ● Let stand 5 minutes.
0/5 (0 Votes)

PECAN TOFFEE FUDGE

PECAN TOFFEE FUDGE

By

Taste of Home By: Diane Willey from Bozman, Maryland

  • Directions:
  • 1 teaspoon butter
  • 1 package (8 ounces) cream cheese, softened
  • 3-3/4 cups confectioners' sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1/4 teaspoon almond extract
  • Dash salt
  • 1/4 cup coarsely chopped pecans
  • 1/4 cup English toffee bits
  • ●Line a 9-in. square pan with foil and grease the foil with butter; set aside.
  • ●In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar.
  • ●Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits.
  • ●Spread into prepared pan. Cover and refrigerate overnight or until firm.
  • ●Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.
  • ●Store in an airtight container in the refrigerator. Yields 2 1/2 pounds
0/5 (0 Votes)

MAKING HOMEMADE ICE CREAM

MAKING HOMEMADE ICE CREAM

By

Making Homemade Ice Cream By: Allrecipes Staff There's something extra-special about homemade ice cream

  • AS FOLLOWS
0/5 (0 Votes)

PETER'S BAKED STUFFED ONIONS

PETER'S BAKED STUFFED ONIONS

By

Allrecipes By: Suzanne Cook

  • Directions:
  • 1/2 cup uncooked white rice
  • 6 large Vidalia onions
  • 3/4 pound ground spicy pork sausage
  • 1/4 cup chopped green bell pepper
  • 1 egg, beaten
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter, melted
  • 1/2 teaspoon paprika
  • ●Preheat oven to 400 degrees F. Lightly grease a baking dish.
  • ●In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • ●Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
  • ●Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings.
  • ●Saute green pepper and 1/2 cup chopped onion in sausage drippings.
  • ●In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley.
  • ●Spoon mixture into onion shells and place in prepared dish.
  • ●Combine melted butter and paprika; brush tops of onions.
  • ●Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
0/5 (0 Votes)

*TANGY LEMONADE PIE

*TANGY LEMONADE PIE

By

Taste of Home Quick Cooking By: Carol Anderson of West Chicago, Illinois

  • Directions:
  • 1 package (.3 ounces) sugar-free lemon gelatin
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1-3/4 teaspoons sugar-free lemonade drink mix
  • 1 reduced-fat graham cracker crust (8 inches)
  • 6 tablespoons reduced-fat whipped topping
  • ● Prepare gelatin according to package directions. Chill until almost set.
  • ● Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth.
  • ● Pour into crust. Refrigerate overnight.
  • ● Serve with whipped topping.
  • Yield:
  • Editor's Note: This recipe was tested with Crystal Light drink mix.
0/5 (0 Votes)

BAKED MACARONI AND CHEESE

BAKED MACARONI AND CHEESE

By

Land O' Lakes Cookbook p. 15

  • Directions:
  • 8-9 oz. package macaroni
  • 1/2 lb. grated American cheese
  • 4 T. flour
  • 4 T. butter
  • 1 t. grated onion
  • 1/2 t. white pepper
  • 1/2 t. salt
  • 1 c. evaporated milk diluted with 1 c. water
  • 1 c. fine dry bread crumbs
  • ●Cook macaroni in boiling salted water until tender, and drain.
  • ●Make a white sauce by placing butter in a saucepan, adding flour, and mixing to a smooth paste. Add milk gradually, stirring constantly.
  • ●Add salt, pepper and grated onion. Then add grated cheese, allow to melt in hot sauce.
  • ●Pour over macaroni and turn into a well buttered casserole. Sprinkle crumbs on top and cover with more grated cheese.
  • ●Place in moderate oven at 350 F for 30 minutes.
0/5 (0 Votes)