AshleyRuss' profile page
Recipes
Jean's Turkey Devain
By AshleyRuss
Slice turkey breasts. cook broccoli
- 2 turkey breasts
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup whipping cream
- 3 tabtecpoons sherry
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese
- 2 bunches broccoli
- Rice
Montreal Bacon Wrapped Pork Tenderloin
By AshleyRuss
Trim fat off pork. Cut into 1 1/2 inch thick rounds
- Montreal seasonings
- 12 slices of bacon
- 2 pork tenderloins
- salt and pepper
Salmon with Lemon Cilantro
By AshleyRuss
1.Cook the couscous according to the package directions
- 1 10-ounce box couscous (1 1/2 cups)
- 3 tablespoons olive oil
- 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions
- 1/2 teaspoon paprika
- kosher salt and black pepper
- 1/2 cup fresh cilantro, chopped
- 4 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
Bill's Chicken Piccata
By AshleyRuss
Season with salt and pepper first Dredge chicken in flour (optional) Heat oil on medium until hot Add 1/2 b
- Chicken breast cutlets
- 1/2 cup all purpose flour
- 1/4 cup shredded parmesan cheese
- 1/2 stick unsalted butter
- 1/4 cup Extra Virgin olive oil
- 1/4 cup chicken stock
- 1/4 cup chopped parsley
- 1Tbsp chopped garlic
- 1 Tbsp heavy cream
- Juice from 1 lemon
Gruyere Gratin Potatoes
By AshleyRuss
Lightly butter a shallow gratin dish
- 2 pounds potato
- 2/3 cup light cream
- 2/3 cup heavy cream
- 1 large clove garlic, crushed
- salt and pepper
- 1 cup Gruyere cheese, grated
Pesto Pasta
By AshleyRuss
Put a couple of basil leaves, garlic, salt, pepper and olive oil in a blender
- Basil leaves
- garlic clove
- olive oil
- salt
- pepper
- Parmesan
Easy Chicken & Dumplings
By AshleyRuss
Preparation 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat
- Hands-on Time: 30 min.; Total Time: 40 min. Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.
- Yield: Makes 4 to 6 servings
- Ingredients
- 1 (32-oz.) container low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 1/2 lb.)
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1/4 teaspoon poultry seasoning
- 1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
- 2 carrots, diced
- 3 celery ribs, diced
Jean's Marinated Tenderloin
By AshleyRuss
Place tenderloin in a large pan or dish; pour marinade over top, and cover tightly
- 1 (6 - 7 Ib.) beef tenderloin
- 1 c. port wine
- 1/2 teaspoon dried tarragon leaves
- 12 teaspoon dried whole thyme
- 2 bay leaves
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
Scallop Marinade
By AshleyRuss
Only marinate a maxinum for 45 minutes
- 3 oz olive oil
- 1 tsp salt
- 1 tsp pepper
- lemon/lime
French Salad Dressing
By AshleyRuss
The basic French dressing of France is very simple indeed @ oil, wine vinegar or lemon juice, salt, and pepper; mu...
- 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
- 1/8 teaspoon salt
- Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
- 6 to 8 tablespoons best-quality olive oil or salad oil
- Fresh ground pepper
- Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as
- !tarragon or basil