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(Page 1 of 6: Viewing entries 1 to 10) Page Links: 1 2 3 4 5 6 
Colette- Sidonie-Sama- ntha
Sweet 'n Feisty |
 | | Purred: Thu Mar 12, '09 11:12am PST | |  | |  | | The head chef was served a wonderful dish in a restaurant in Rome and once again returned home in hot pursuit of the dish.
It’s really a quick, simple dish with a roux based sauce. A roux is the basis for many of the French and Italian sauces—it is simply flour that is sautéed in butter until it reaches a red-brown stage, at that point liquids are added. Once you are past the idea that a roux is tricky, which it really isn’t, you’re home free. Thanks go to Giuliano Bugialli for providing the basis for the sauce in his “Fine Art of Italian Cooking”.
Chef Colette’s
Petto di Pollo en Salsa di Capperi alla Romana (Chicken Breasts in Lemon Caper Sauce)
Serves 4.
1 ½ pounds boneless chicken breast, butterflied into ¼ - ½ inch thick cutlets
Salt and freshly ground pepper
Extra Virgin Olive Oil
Sauce
2 ounces capers, roughly chopped
6 tablespoons (3 ounces) unsalted butter
Scant ¼ cup unbleached all-purpose flour
1 ¼ cups meat broth (use Goya brand Powdered Beef Bouillon)
1 tablespoon lemon juice
Salt and freshly ground black pepper
Lightly salt and pepper the chicken breasts and sauté them in olive oil until cooked and golden brown on both sides. Remove to a serving platter and keep warm.
Heat the beef broth to boiling and set aside. In a separate non-stick or heavy saucepan, heat the butter over low heat until it is melted and very hot. Add the entire quantity of flour and quickly mix it together with the butter with a wooden spoon, stirring rapidly to prevent lumps from forming. Stir until the flour begins to color, 1 to 2 minutes, then pour the meat broth into the pan at one time (to prevent lumps from forming) and continue stirring. Add the capers and lemon juice, taste for salt and pepper and simmer the sauce over very low heat for 10 to 15 minutes, stirring occasionally. Do not let the sauce boil. Pour the sauce over the chicken and serve.
Serve with steamed string beans, salad and good, crusty bread.
This sauce is also very good over fish fillets. |  |  | |  |
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Hazel Lucy
Crochet Maniac!
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 | | Purred: Fri Mar 13, '09 7:30pm PST | | | | | | Only six threads show at a time. For example: If you are looking for POULTRY and do not see it, Click on "view all threads" and the entire list of threads will show. | | | | |
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Hazel Lucy
Crochet Maniac!
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| | Purred: Sat Mar 14, '09 10:28am PST | | | | | | This is from CHEF ROOSTER:
Easy Chicken Pot Pie
Preheat oven to 375
4 chicken breasts boned and cooked (we boil ours and save the broth, just add 1 boullion cube to it before cooking) Dice them up with your clever claws or your companion can use a knife.
1 can cream of chicken soup
1 can cream of potato soup
1 can of cream of celery soup
1 package of frozen peas n carrots (please remember the peas are for eating not playing tho they do roll quite enticingly)
1 cup of frozen hash browns ( we use the cubed kind not shredded, Kroger or HEB brands or Ore Ida )
1 package refrigerated pie crusts
You will mix the peas, carrots and potatoes together in microsafe bowl ( I hate these machines but for prepping I will allow their use in my kitchen) you will add about 1/2 cup water and cook in the microwave about 6 minutes full power to aide in cooking process. remove.
Drain and mix soups, veggies and about 1 cup of the broth you saved . Or for a richer taste, you can add the same amount of milk.
Then roll out the pie crusts, don't worry about a purrfet fit. Take 1 crust and fit it in a 9x 13 casserole pan, prick with claws or fork, then bake this crust 7 minutes, remove, pour in your mixture, and cover with remaining crust.
Now I make a lattice work top crust as it looks and cooks better, just cut remaining pie crusts into strips and criss-cross on top.
Place in hot oven, mind your paws, and bake for about 1 hour or until crust is brown and the insides are bubbly.
Now you can get creative and substitute other veggies, like green beans, just remember to blanch them first.Edited by author Sat Mar 14, '09 10:37am PST
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Hazel Lucy
Crochet Maniac!
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| | Purred: Sat Mar 14, '09 10:35am PST | | | | | | This is from CHEF COLETTE:
Chef Colette’s Mock Wienerschnitzel (Chicken Breasts) in Tarragon Tomato Crème Sauce
Serves 4 humans.
So what’s wienerschnitzel? They’re German veal cutlets of the nicest quality. Mom used to have these when she was growing up. She didn’t have them often, ‘cause even back then they were really pricey. Okay, so then, ‘mock’? Because we came up with a recipe that uses boneless chicken breasts instead.
Despite having multiple steps, this recipe is quick and easy to prepare. Start to finish, it should take less than an hour to make.
In some cultures it would be said that when it comes to cooking, Mom has buen mano, or a good paw for cooking. She likes to think that the dishes served in restaurants are not safe from her really keen nose. Most times, if she really likes a dish she just goes home, checks for similar dishes in her cookbook library, and simply adjusts them to suit. If she can’t find them, she tries a little of this and a little of that until she’s got it.
This is one of those ‘little of this and a little of that’ recipes, so the quantities aren’t as specific as she would prefer—it works, and a recipe shouldn’t be so difficult that there isn’t a little give and take. She likes to tell people who use her recipes that they should be adjusted ‘as you like it’. After all, you’re the one who’s going to be eating it. But please don’t substitute the butter for margarine or any of the dairy ingredients for low-fat ingredients here. Mom’ll just say, ‘I can’t believe you didn’t use butter!’
The original dish comes from a Beer House/Restaurant in the Harz Mountains in Germany. It is rich and delicate. It’s the kind of thing you make when you’re having the boss over for dinner. Do people do that anymore?
You’re going to say, OMC, my diet! To heck with your diet; go back on it tomorrow. Live a little tonight! (Easy for Mom to say with her tiny, 100-pound frame. They say never trust a skinny chef. Mom says, not true. It’s just a question of how much you eat.)
For the Chicken Breasts:
1 ½ pounds boneless chicken breasts, butterflied into quarter inch thick cutlets
Scant ½ cup flour
1 teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter (to start)
¼ pound+ good European yellow or white cheese such as Edam, Fontina, Gouda, or (plain) Havarti, cut into 1/8th inch thick slices.
For the Sauce:
2 tablespoons+ very finely minced onion
2 tablespoons butter
8 oz can tomato sauce
1 teaspoon dried tarragon
¼ pint (or more—to taste) half-and-half
Salt and Pepper to taste
Have ready: the sliced cheese and the minced onion for the sauce.
Lightly salt and pepper the chicken breasts.
Mix together the flour, the tarragon, and the salt and pepper. Dredge the chicken in the flour mixture, shaking off the excess.
Heat 2 tablespoons of butter in a sauté pan, and when hot, sauté the chicken cutlets until they are golden brown on both sides and cooked through. Do not overcrowd the pan or the chicken will not brown. Add more butter to the pan as needed. Transfer the chicken to a serving platter as it is cooked, cover each piece with cheese, and keep warm.
For the sauce:
In the meantime, heat 2 tablespoons butter in a sauce pan until hot, immediately turn the flame down, and, over a very low flame, sauté the onions until they are in their red-brown stage (do not burn). Add the tomato sauce and the tarragon. Add the half-and-half until the sauce is salmon-colored and heat through. Do not allow the sauce to boil. Season to taste with salt and pepper and immediately pour the sauce over the chicken.
If the cheese hasn’t melted, re-heat in microwave oven until the cheese is melted and the sauce is hot.
Break open a bottle of good white wine, serve with steamed string beans and/or salad, and crusty bread. Mom likes arugula or water cress with a simple vinaigrette dressing to go with this dish. | | | | |
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Hazel Lucy
Crochet Maniac!
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| | Purred: Sat Mar 14, '09 10:42am PST | | | | | | This is from CHEF MISHA:
Chef Misha’s Mole Poblano de Guajolote (Turkey or Chicken Stewed in Chocolate Chili Sauce)
Serves 6 humans.
Not for furs—chocolate is toxic for us
Mole Poblano is Mexico’s national dish. Traditionally it is turkey in a thick, silky medium hot brown sauce. While chocolate gets main billing, the sauce mostly made with mild chili peppers and nuts and raisins. Mom’s version uses products you should be able to find in the Hispanic section of the supermarket
3 ½ pounds chicken pieces (Mom likes dark meat, so for her it’s backs with drumsticks) or, better yet, turkey breast with the bones
1/3 jar Mole Mexican Condiment. Mom prefers Doña María
brand, but any brand imported from Mexico will do just fine.
3 wedges Mexican Chocolate. Do not use any other chocolate-
preferably omit this if you can’t find it and add 1 teaspoon
sugar instead. Mom has Ibarra brand in the house right now.
The chocolate I’m referring to comes in 18.6 oz. hexagonal
boxes. It’s a very crude chocolate not meant for eating—
when you cut it apart, you’ll see granulated sugar. And you
can taste the cinnamon in it as well. Each box contains
individually wrapped large tablets of chocolate that are
scored so that you can section them. I’m referring to 3 of
these smaller sections when I say “wedges”.
½ of an 8 oz. can tomato sauce
1 envelope powdered chicken bouillon (Goya or Knorr brands) for
2 cups of broth
2 tablespoons vegetable oil
2 cups of water
Heat the oil in a large dutch oven and when hot stir in the mole condiment, the tomato sauce and the chocolate stirring and breaking up the lumps of chocolate and condiment. (Or if you’re not using the chocolate, then add one teaspoon of sugar.) Sauté until the condiment and chocolate have melted and are well integrated with the tomato sauce. Add the chicken bouillon and 2 cups of water and stir to mix. Add the chicken and enough water to cover. Bring to a boil, the cover the pot, and over a low flame, simmer the chicken until tender—about 45 minutes, but check it earlier to make sure that it doesn’t get too soft. Remove the chicken from the pot and continue cooking the sauce until it is fairly thick and silky and coats your cooking spoon. Skim off any fat that rises to the surface. Return the chicken to the pot and continue cooking until the chicken is heated through.
Serve with flour tortillas, white rice, and salad. | | | | |
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Mouse
I'm An Angel- Baby
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| | Purred: Sat Mar 14, '09 5:42pm PST | | | | | | Turkey Crunch
3 cups chopped Turkey,cooked
3/4 cup chopped celery 1 TBSP chopped onion
1 (4 oz) can mushrooms chopped
2 hard boiled eggs
1/2 cup slevered Almonds
3/4 cup Mayonnaise
1 can cream of chicken soup
Chew Mein noodles or crushed potato chips
combine first 6 ingredients. Mix Mayo and soup together and fold in turkey mix. Put into a 2 quart casserole. cover with noodles or chips. Bake at 350 for 30 min. or until mixture bubbles. | | | | |
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TANIS
CATSTER ROCKS- !!!!
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| | Purred: Sun Mar 15, '09 6:17pm PST | | | | | | Hello. Our family just LOVES Chicken so we have quite a few diffrent recipies to share with you all...I thought it would be nice to share one of our families favorites since this dish NEVER has leftovers and the kids gobble it up.
HAWAIIAN CHICKEN:
---------------------------------
This recipe is easy and fun and clean up is quick...
Serves 6
1 fryer chicken cut up[we use thighs]
1/4 cup margarine or butter
1 can [20 oz] pineapple chunks
1/4 cup packed brown sugar
2 tbsp cornstarch
1 tsp salt
1/3 cup katsup
1/4 cup cider vinegar
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp soy sauce
pinch ground ginger[optional]
--------directions------------
Place chicken in a 13 X 9 inch baking dish and drizzle the chicken with the melted margarine or butter .
drain the pineapple and reserve the juice and then set aside.
In a saucepan combine the Brown sugar,cornstarch and Salt then add the reserved pineapple juice stirring until smooth about 1 minute then add the katsup,vinegar,chili powder,worcestershire and soy sauce and the ginger bring this mixture to a boil and then pour over the chicken and bake covered [foil works great] at 350 degrees for 1 hour then remove foil or lid and pour the pineapple chunks on top of chicken and put back into oven for 30 minutes or until chicken juices run clear.
serve over hot white rice...and enjoy
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Beaucefus- (Adopted)
Life is good
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| | Purred: Mon Mar 16, '09 7:13am PST | | | | | | Hi y'all I am new here I got a recipe for ~~~~~~~~~~~~~~~~~~Savannah Chicken~~~~~~~~~~~~~~~~~~~ 4 boneless skinless chicken breasts ......................................... 1cup of white wine................................................................ ......... 1 can cream of mushroom soup...................................................... 2 table spoons butter or margarine.................................................. 1clove garlic.............................................................. ...................... 1 cup extra sharp cheaddar cheese ..................................................flatten the chicken breast. melt the butter in a frying pan add the garlic. Then add the chicken and brown it. remove from the heat add the reast of the ingredients. Transfer it all to a 13/9 pan. Place it in the oven at 350 for 45 minutes. Serve it with Patatoes anna and peaches stuffed with cranberry sause. | | | | |
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