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Recipes
Chef Paul Prudhomme's Poultry Magic
By KennyB07
Louisiana chef Paul Prudhomme, Americas number one Dom DeLuise look a like, hit it big in supermarkets with his mag...
- 1 1/2 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon rubbed sage
- dash cumin
Rustic Chicken with Garlic Gravy
By KennyB07
Instructions Heat the oven to 400° F with rack in centre of oven
- 2 Tbsp. cooking oil
- 6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
- Salt and freshly-ground black pepper
- 20-22 cloves of garlic (2 full heads), separated and peeled
- 2 Tbsp. flour
- 3/4 cup dry white wine
- 1 cup chicken broth
- 1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
- 2 Tbsp. butter
Vegetable Cheese Bake
By KennyB07
1. Cook Noodles, drain. 2
- 1 cup Broccoli
- 1 cup Green Beans
- 2 cups Pasta Shells
- 1 can Cheddar soup
- 1/2 Stick of Butter
- 1 cup Cauliflower
- 1 cup Carrots
- 1 lb Velveeta
- 3/4 cup Milk
WHITE FISH WITH LEMON BUTTER SAUCE
By KennyB07
This White Fish with Lemon butter Sauce is succulent, refreshing, and easy to make
- Serves: serves 4
- INGREDIENTS
- 4 fillets of firm white fish, at least 1 inch thickness, approx 6-8 oz each
- 3 TB salted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 2/3 cup dry white wine
- 2 TB fresh lemon juice
- 1 TB fresh parsley, chopped
- grated zest of 1 lemon
- 3 TB olive oil
- kosher salt and freshly ground black pepper
Roasted Vegetable Medley
By KennyB07
Preheat oven to 400 degrees F (220 degrees C)
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Santa Fe Chicken Casserole
By KennyB07
HEAT oven to 375ºF. COMBINE first 4 ingredients in large bowl
- 3 cups shredded cooked chicken breasts
- 1 can (15 oz.) black beans, rinsed
- 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
- 2 green onions, sliced
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 flour tortillas (6 inch)
- 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Nutter Butter®-Banana Pudding Trifle
By KennyB07
Southern Living FEBRUARY 2009
- 3 cups milk
- 3 large eggs
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 5 medium-size ripe bananas
- 1 (1-lb.) package peanut butter sandwich cookies
- 2 cups sweetened whipped cream
- Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs
Bainbridge Chicken Salad
By KennyB07
Mix well. Serve on Croissants
- 5 halves of Bainbridge Chicken, pulled
- Mayo
- Water Chestnuts
- Celery Seed
- 1 TSP Bainbridge Sauce
Cinnabutter
By KennyB07
In a bowl, beat all ingredients together until light and creamy
- 1 cup Butter softened
- 2 TBS Confectioners Sugar
- 3/4 Tsp Ground Cinnamon
- dash Nutmeg
- dash Vanilla
- try 3 TBS Sugar and 1 Tsp Cinnamon
Twice-Baked Potatoes in a Dish and Potato Skins
By KennyB07
Preheat oven to 350° Fahrenheit
- 9 medium russet potatoes
- 4 ounces cream cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 3 cloves garlic, finely chopped
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 cup milk (if potatoes are too thick)
- 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
- 2 1/2 to 3 cups shredded cheddar cheese
- canola oil to fry in
- sour cream, if desired
- 3 green onions, sliced