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Recipes
Chicken Cacciatore
By aaformby
Simmered in a white wine tomato sauce, this rustic Italian chicken stew with olives and roasted peppers is a hearty...
- 4 bone-in chicken thighs
- 4 chicken drumsticks
- Salt and freshly ground pepper, to taste
- 3 tbsp. extra virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 sprig each sage, rosemary and thyme, chopped
- 1 handful black olives, pitted
- 1 handful green olives, pitted
- Fresh Mushrooms (package)
- 1 to 2 tbsp. tomato paste
- 3/4 cup dry white wine or red wine
- 3 to 4 jarred roasted red peppers, sliced
- 1 (28-ounce) can diced tomatoes
- 1 cup chicken stock
- 2 tbsp. chopped Italian parsley, for garnishing
Alfredo Sauce
By aaformby
Place milk, garlic, pepper and salt in a small saucepan
- 2 cups 2% milk
- 1 tsp garlic, crushed
- 1/8 tsp white pepper
- 1/2 tsp salt
- 4 tbs butter
- 1/4 cup flour
- 2/3 cup Parmesan cheese, grated
- Note: For a richer sauce, substitute half and half or heavy cream for milk.
Hot Garlic Dill Pickles
By aaformby
Put cloves, dill seed, and jalapeno in bottom of Jar
- 2 large garlic cloves
- 2 teaspoons of dill seed
- 1 fresh Jalapeno pepper
- 1 quart vinegar
- 2 quarts water
- 3/4 cup salt
Chicken and Rice Casserole
By aaformby
Directions Preheat oven to 350 degrees F
- Ingredients
- 2 (14 1/2-ounce) can green beans, drained and rinsed
- 3 cups diced cooked chicken
- 1 medium onion, diced and sauteed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) can pimentos, drained
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Sopapilla Cheesecake
By aaformby
Unroll one can of rolls and lay flat in a 13 x 9 dish
- 2 cans Crescent rolls
- 2 cups sugar
- 2 – 8oz. cream cheese
- 1 stick butter (melted)
- Cinnamon/sugar
Teriyaki Beef
By aaformby
Directions Mix together all sauce ingredients except the oil or butter
- Sauce:
- Ingredients
- 1 to 1 1/2 pounds roast beef, cut into thin slices
- 3/4 cup shoyu (soya sauce), low sodium
- 1/4 cup water
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 2 to 3 tablespoons oil or butter
El Chico's Salsa
By aaformby
Through in a blender till desired thickness
- 2 cups tomatoes (canned)
- 1/2 cup onion, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons green chilies, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1 tablespoon vinegar
Chocolate Gravy and Biscuits
By aaformby
Heat butter in a cast iron skillet over low heat
- 1/3 stick butter
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/3 cup cocoa
- 2 cups whole milk
Emeril's Chicken Stir-Fry with Green Beans
By aaformby
Directions In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend
- Ingredients
- 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
- 3 tablespoons soy sauce
- 3/4 teaspoon Asian spice blend
- 1/4 cup vegetable oil
- 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
- 1 tablespoon minced garlic
- 1/4 cup roughly chopped cashews
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon lightly toasted white sesame seeds
- 1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
- 1/4 teaspoon red pepper flakes
- Chopped green onions, for garnish
Sauteed Red Snapper w/White Wine Sauce, Rice and Asparagus
By aaformby
Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat
- Ingredients2 8 ounce pieces of red snapper
- 2 cups of basmati rice
- 8 tablespoons of olive oil
- 4 tablespoons of diced shallots
- 4 table spoons of diced garlic
- 1 teaspoon plus 4 pinches of salt
- 1 teaspoon plus 2 pinch of pepper
- 1 cup of water
- 1 1/2 1 1/2 cups of chicken stock
- 1 8 oz bunch of asparagus
- 1/2 cup of white wine
- the juice of 1 lemon
- 2 tablespoons of butter
- 1 tablespoon of parsley
- 1 ounce of capers