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Recipes
Chicken and Vegetable Pot Pies with Cream Cheese Crust
By á-30
This filling is definitely not peas and hard carrots and tough chunks of chicken
- Crust
- 2 1/2 * 2 1/2 cups all purpose flour
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
- 1 * 1 8-ounce package cream cheese, cut into pieces, room temperature
- Chicken
- 1 * 1 3 1/2-pound whole chicken
- 12 * 12 cups water
- 2 * 2 large onions, quartered
- 2 * 2 large carrots, coarsely chopped
- 1 * 1 large leek, sliced
- 12 * 12 small thyme sprigs
- 1 * 1 bay leaf
- Filling and assembly
- 3 * 3 tablespoons olive oil
- 2 * 2 red bell peppers, cut into strips
- 1 * 1 large onion, chopped
- 8 * 8 ounces shiitake mushrooms, stemmed, caps sliced
- 4 * 4 ounces green beans, boiled 1 minute, cut into 1-inch pieces
- 3/4 * 3/4 cup chopped green onions
- 1/2 * 1/2 cup drained oil-packed sun-dried tomatoes, chopped
- 1 * 1 tablespoon chopped rosemary
- 1/2 * 1/2 cup (1 stick) unsalted butter
- 1/2 * 1/2 cup plus 2 tablespoons all purpose flour
- 1 * 1 cup milk
- 1/4 * 1/4 cup whipping cream
- 4 1/2 * 4 1/2 teaspoons beef base* or other concentrated beef-flavored broth*
- 1 * 1 egg, beaten to blend (for glaze)
Halibut with Lemon, Butter, Caper and Dill Sauce
By á-30
Directions: 1. Heat the oil and melt the butter in a pan
- Ingredients:
- 1/2 tablespoon oil
- 1/2 tablespoon butter
- 2 halibut fillets
- salt and pepper to taste
- 1 shallot (chopped)
- 2 cloves garlic (chopped)
- 1/2 cup of white wine
- 2 tablespoons capers
- 1 tablespoon butter
- 1 lemon (zest and juice)
- 2 tablespoons dill or parsley (chopped)
Veal Piccata
By á-30
Make sauce: Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup),...
- For sauce
- 1 1/4 cups chicken stockchicken broth
- 1/3 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- For veal
- 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
- Special equipment: a well-seasoned ridged grill pan
- Accompaniment:buttered noodles with chives
Chicken Parmigiana
By á-30
Preheat oven to 350 degrees F (175 degrees C)
- 1 egg, beaten
- 2 ounces dry bread crumbs
- 2 skinless, boneless chicken breast halves
- 3/4 (16 ounce) jar spaghetti sauce
- 2 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Spicy Orange Shrimp
By á-30
Directions: 1. Heat the oil in a pan
- Ingredients:
- Spicy Orange Shrimp
- (makes 4 servings)
- Printable Recipe
- 1 tablespoon oil
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon garlic (grated)
- 1 tablespoon ginger (grated)
- 1 orange (juice and zest)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili sauce (or to taste)
- 1 handful cilantro (chopped)
Sauce Muscovite
By á-30
Instructions: Fold the caviar into the sauce hollandaise just before serving with delicately poached fish
- Ingredients:
- 1 Tbsp caviar
- 1 cup Hollandaise sauce
Chicken Piccata with Capers
By á-30
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap
- * a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
- 2 * 2 tablespoons unsalted butter
- 1 * 1 tablespoon vegatable oil
- 2 * 2 tablespoons dry white wine
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 tablespoon drained bottled capers, chopped
- 3 * 3 tablespoon minced fresh parsley leaves
Veal Francese
By á-30
1 Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat ...
- 1 1/2 lbs veal scallopini (pounded thin)
- 3 eggs (lightly beaten)
- 1 cup heavy cream
- salt and pepper
- 1/4 teaspoon oregano
- 1/4 cup flat leaf parsley (finely chopped)
- 1/2 cup grated parmesan cheese
- dry breadcrumbs
- 1/2 cup extra virgin olive oil
- 3/4 cup unsalted butter
- 1/4-1/2 cup flour
- 1/2 cup cream sherry
- 1/4 cup sweet marsala wine
- 1/4 cup lemon juice
- 1 cup chicken broth
- 12 slices thin prosciutto ham (at room temperature)
- 12 slices thin lemons
Cheesy Spinach Stuffed Meatloaf
By á-30
Heat oven to 350 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly
- Meatloaf:
- 1 1/2 pounds lean ground beef
- 3/4 cup soft bread crumbs
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Filling:
- 1 pkg. (10 oz) frozen chopped spinach, defrosted, well drained
- 1/2 cup shredded part-skim mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon garlic powder
- Topping:
- 3 tablespoons ketchup
- 1/4 cup shredded part-skim mozzarella cheese
- Italian seasoning (optional
Zaatar-crusted swordfish
By á-30
Method 1. Combine sesame seeds and sumac in a bowl
- 10 minutes
- Cooking Time
- 6 minutes
- Ingredients (serves 8)
- 40 * 40g (1/4 cup) sesame seeds
- 1 1/2 * 1 1/2 tbs sumac powder
- 1 1/2 * 1 1/2 tbs dried thyme leaves
- 3 * 3 tsp dried oregano leaves
- 8 * 8 (about 200g each, 1.5cm thick) swordfish steaks
- 80 * 80ml (1/3 cup) olive oil
- * Salt & freshly ground black pepper