Wednesday, January 26, 2011
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups chicken broth
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in chicken broth and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
From pioneer woman cooks
2 tsp. olive oil
approximately 2-3 cups vegetables -- I usually do 10 oz. chopped spinach, 1 small diced onion, 5-6 oz. sliced mushrooms, and 1 medium sized grated carrot
1 jar spaghetti sauce
9 lasagna noodles, cooked
1 cup cottage cheese
2 cups shredded mozzarella, reserve 1/2 cup for the top
1/2 cup parmesan cheese
Saute the onions, carrots and mushrooms until softened, add spinach and heat through. Add the sauce and simmer 10 minutes. Spread about 1/2 cup of sauce in the bottom of a 9x13 pan. Layer 1/3 noodles, 1/3 cheese, 1/3 sauce; repeat until all layers are finished. Sprinkle with remaining cheese. Bake, covered at 350 degrees for 30 minutes; uncover and bake for 10 minutes longer.
2 1/4 C all purpose flour
1 1/4 C sugar
1 C butter, softened
3/4 C milk
2 Tbsp poppy seeds
1 Tbsp freshly grated lemon peel
1 1/2 tsp baking powder
1 tsp salt
1/2 C sugar
3 Tbsp butter, melted
4 tsp lemon juice
Heat oven to 350 degrees. Grease bottom only of four (5 1/2 x 3 inch) mini loaf pans. Set aside.
Combine all bread ingredients in large bowl. Beat at medium speed, scraping bowl often until well mixed.
Spread batter into prepared pans. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. For muffins I would cook 12-15 minutes.
Stir together all glaze ingredients in small bowl. Drizzle over warm bread loaves. Cool 10 minutes and remove from pans.
Several medium or large onions, yellow, white, or red
Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness. If you want, you can cut a little wedge in the tough rootball end of the onions and discard that part, but we haven't found this to be necessary, as this part of the onion softens and cooks with the rest over the long cooking time.
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.)
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
2 medium sweet potatoes
2 oz cream cheese, softened
2 TBSP sour cream
1 TBSP butter
1/4 tsp salt
2 TBSP butter
1/2 tsp ground cinnamon
Scrub and pierce potatoes; place on a plate and microwave uncovered for 12-14 minutes or until tender.
When cool enough cut a thin slice off top or a lit in it. Scoopt out the pulp. In a bowl mash pulp. Add cream cheese, sour cream, butter and salt. Mix well. Spoon into potato shells.
Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake uncovered at 425 for 12-15 minutes or until heated through and toppin is golden brown.
1 whole Unbaked Pie Crust
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
½ cups Brown Sugar
½ cups Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
⅛ teaspoons Cinnamon
7 Tablespoons Butter
¾ cups All-purpose Flour
½ cups Brown Sugar
¼ cups Pecans (more To Taste)
Dash Of Salt
Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.
From pioneer woman cooks
Sunday, January 23, 2011
2 1/2 cups Rice Krispies
1/2 cup raisins
1/2 cup brown sugar
1/2 cup karo syrup
1/2 cup peanut butter
1 tsp vanilla
Combine brown sugar and corn syrup in saucepan. Bring to a boil stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Blrend until smooth. Combine other ingredients in 9x13 pan. Pour brown sugar mix over top. Mix gently and then press into pan. Cool and cut.
4 medium baking potatoes, unpeeled and washed
1 1/3 cup water with 2 chicken bouillon cubes dissolved
1 1/3 cup milk
bacon, cooked and crumbled
Pierce potatoes; microwave on high 5 minutes turning after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth, and milk in microwave safe bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with fork or potato masher. Serve topped with cheese, bacon and sour cream.
1 large egg
1 cup whole wheat flour
3/4 cup milk
1 Tbsp granulated or packed brown sugar
2 Tbsp oil
3 tsp baking powder
1/4 tsp salt
Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1-2 Tbsp milk. Heat griddle to 375. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown. Recipe works to double or triple.
Wednesday, January 5, 2011
1 lb sausage-reduced fat
1 cup chopped onion
4 cups potatoes cut into 1/2 inch pieces
2 cups water
1 tsp salt
1/2 tsp dried marjoram, crushed
1/8 tsp pepper
1- 17 oz can cream-style corn
1- 17 oz can whole kernel corn, drained
1- 12 oz can fat free evaporated milk
Cook Sausage and onion. Drain on paper towel. Return to pot. Mix everything except cream style corn, whole corn and milk. Cook uncovered 15 minutes or until potatoes are tender. Then add corn and milk and heat through. Option: Double the batch but keep the sausage one pound.
1 Tbsp lemon juice
2 tsp olive oil
1 tsp dried sage
4 chicken breast halves (about 2 ½ lbs total)
Preheat oven to 425. Combine lemon juice, sage and oil. Brush on chicken breast halves. Place chicken in a lightly greased baking pan. Bake for 30-35 minutes or until chicken is fully cooked.
60 Minute Rolls
3 1/2 - 4 1/2 cups flour
3 Tbsp sugar
1 tsp salt
2 Tbsp yeast, dry
1/2 cup dry milk
1/2 cup margarine
1 1/2 cups water
Heat water and margarine until warm. Add 1 ½ cups flour along with remaining dry ingredients. Beat for 2 minutes Add ½ cup flour and beat for 2 minutes. Add enough of the remaining flour to make a soft dough. Knead for 5 minutes. Let rise for 15 minutes. Shape into rolls and place in a greased pan. Let rise for 15 minutes. Bake at 400 for 15 minutes
For Cinnamon Rolls: Increase sugar to ½ cup. Add 1 egg, if desired. Divide dough in half after 1st rising. Shape each half into a rectangle. Spread with soft margarine and a dark mixture of cinnamon and sugar. Roll up starting with long side. Cut each roll into 12 pieces and place cut side up in a buttered muffin tin or place all 24 rolls in a 9x13 pan. Let rise and bake.