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Recipes
Chicken Stew with Biscuits
By ccoutant
Preheat the oven to 375 degrees F
- For the biscuits:
- 3 * 3 whole (6 split) chicken breasts, bone in, skin on
- 3 * 3 tablespoons olive oil
- * Kosher salt and freshly ground black pepper
- 5 * 5 cups chicken stock, preferably homemade
- 2 * 2 chicken bouillon cubes
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 * 2 cups chopped yellow onions (2 onions)
- 3/4 * 3/4 cup flour
- 1/4 * 1/4 cup heavy cream
- 2 * 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 * 1 10-ounce package frozen peas (2 cups)
- 1 1/2 * 1 1/2 cups frozen small whole onions
- 1/2 * 1/2 cup minced fresh parsley
- nocoupons
- 2 * 2 cups flour
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon kosher salt
- 1 * 1 teaspoon sugar
- 1/4 * 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 * 3/4 cup half-and-half
- 1/2 * 1/2 cup chopped fresh parsley
- 1 * 1 egg mixed with 1 tablespoon water, for egg wash
White Chicken Chili (Aux Delices)
By ccoutant
- Ingredients
- 4 bone in chicken breasts (about 3 pounds)
- 8 cups chicken stock
- 3 tablespoons extra virgin olive oil
- 2 small onions, chopped
- 4 garlic cloves, sliced
- 2 celery ribs, diced
- 2 medium jalapeños peppers, seeded and finely chopped
- 1 pound dry white beans (Great Northern)
- 1 tablespoon plus 1 teaspoon ground cumin
- 1- 3 inch piece cinnamon stick
- 2 cups grated white cheddar cheese
- 1/4 cup fresh cilantro chopped
- 1/4 cup flat parsley, chopped
Mac and Cheese (Ina Garten)
By ccoutant
Preheat the oven to 375 degrees F
- * Kosher salt
- * Vegetable oil
- 1 * 1 pound elbow macaroni or cavatappi
- 1 * 1 quart milk
- 8 * 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 * 1/2 cup all-purpose flour
- 12 * 12 ounces Gruyere, grated (4 cups)
- 8 * 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 teaspoon ground nutmeg
- 3/4 * 3/4 pound fresh tomatoes (4 small)
- 1 1/2 * 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Penne with Five Cheeses (Ina Garten)
By ccoutant
Preheat the oven to 500 degrees F
- * Kosher salt
- 2 * 2 cups heavy cream
- 1 * 1 cup crushed tomatoes in thick tomato puree
- 1/2 * 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 * 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 * 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 * 2 tablespoons ricotta cheese
- 1/4 * 1/4 pound fresh mozzarella, sliced
- 6 * 6 fresh basil leaves, chopped
- 1 * 1 pound imported penne rigate pasta
- 4 * 4 tablespoons (1/2 stick) unsalted butter
Baked Chicken with Rice and Black Beans
By ccoutant
1. Preheat oven to 350°. Prepare rice according to package directions
- 1 * 1 (10-oz.) package yellow rice mix
- 1 * 1 cup chopped onion
- 1/2 * 1/2 cup chopped green bell pepper
- 1/2 * 1/2 cup chopped carrot
- 1 * 1 tablespoon olive oil
- 2 * 2 cups cubed cooked chicken
- 1 * 1 (15-oz.) can black beans, drained
- 1 * 1 (10-oz.) can diced tomatoes and green chiles, undrained
- 2 * 2 cups (8 oz.) grated Monterey Jack cheese
Chicken and Wild Rice Casserole (Southern Living)
By ccoutant
Preparation Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of...
- Ingredients
- 1 * 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
- 2 * 2 (10 1/2-ounce) cans low-sodium chicken broth
- 1 * 1 (8-ounce) package fresh mushroom slices
- 3 * 3 cups chopped cooked chicken
- 2/3 * 2/3 cup Italian dressing
- 1 * 1 (8-ounce) container sour cream
Spaghetti Pie
By ccoutant
Though it's really a deep-dish casserole, many Midwesterners lovingly refer to this recipe as Spaghetti Pie
- 1 * 1 pound ground round
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 (8-ounce) cans tomato sauce with garlic
- 1 1/2 * 1 1/2 cups low-fat sour cream
- 1/2 * 1/2 cup chopped green onions
- 1/4 * 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 4 * 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
- * Cooking spray
- 1 1/3 * 1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Beef Lombardi (Southern Living)
By ccoutant
1. Preheat oven to 350°. Prepare egg noodles according to package directions
- 1 * 1 (8-oz.) package medium egg noodles
- 1 * 1 pound lean ground beef
- 1 1/2 * 1 1/2 teaspoons salt, divided
- 1/2 * 1/2 teaspoon dried Italian seasoning
- 1 * 1 (6-oz.) can tomato paste
- 1 * 1 (14 1/2-oz.) can diced fire-roasted tomatoes
- 1 * 1 (3-oz.) package cream cheese, softened
- 1/2 * 1/2 cup sour cream
- 4 * 4 green onions, chopped
- 1/2 * 1/2 cup (2 oz.) shredded Italian six-cheese blend
Caramel Whipped Cream (Southern Living)
By ccoutant
Beat whipping cream, caramel topping, and vanilla with an electric mixer on low speed until stiff peaks form
- 1 * 1 cup whipping cream
- 3 * 3 tablespoons jarred caramel topping
- 1/2 * 1/2 teaspoon vanilla extract
- * Hot brewed coffee
Asparagus and Ham Casserole (Cooking Light)
By ccoutant
Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one
- 1 * 1 (1-ounce) slice white bread
- 3 3/4 * 3 3/4 cups uncooked extra-broad egg noodles
- 2 1/2 * 2 1/2 cups (1 1/2-inch) sliced asparagus
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon black pepper
- 1 * 1 cup whole milk
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1 * 1 tablespoon butter
- 3/4 * 3/4 cup finely chopped onion
- 1 * 1 tablespoon fresh lemon juice
- 1 1/2 * 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 2 * 2 tablespoons grated fresh Parmesan cheese