Squash, fried

Squash, fried
 
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Ingredients
  • Vegetable oil, for frying
  • ½ cup whole buttermilk
  • 3 large eggs
  • 4 medium yellow squash, cut into ¼-inch thick slices
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons Cajun or Creole seasoning
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish
Instructions
  1. In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
  2. In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
  3. In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
  4. Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

 

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Chicken Fettucine Alfredo

Chicken Fettucine Alfredo
 
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Ingredients
  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • ⅓ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • ¾ cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • ½ cup sour cream
Instructions
  1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

 

Chicken Daube Provencal

Chicken Daube Provencal
 
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Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work. Our favorite cut of beef for this recipe is chuck-eye roast, but any boneless roast from the chuck will work. Because the tomatoes are added just before serving, it is preferable to use canned whole tomatoes and dice them yourself--uncooked, they are more tender than canned diced tomatoes. Once the salt pork, thyme, and bay leaves are removed in step 4, the daube can be cooled and refrigerated in an airtight container for up to 4 days. Before reheating, skim the hardened fat from the surface, then continue with the recipe.
Ingredients
  • ¾ounce dried porcini mushrooms, rinsed well
  • 1 boneless beef chuck-eye roast (about 3½ pounds), trimmed of excess fat and cut into 2-inch chunks
  • 1½teaspoons table salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 5 ounces salt pork, rind removed
  • 4 large carrots, peeled and cut into 1-inch rounds (about 2 cups)
  • 2 medium onions, halved and cut into ⅛-inch-thick slices (about 4 cups)
  • 4 medium cloves garlic, sliced thin
  • 2 tablespoons tomato paste
  • ⅓ cup all-purpose flour
  • 1 bottle red wine (bold, such as a Cabernet)
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
  • 1 cup niçoise olives, pitted and drained well
  • 3 anchovy fillets, minced (about 1 teaspoon)
  • 5 sprigs fresh thyme, tied together with kitchen twine 2 bay leaves
  • 1 can (14½ ounces) whole tomatoes, drained and cut into ½-inch dice
  • 2 tablespoons minced fresh parsley leaves
Instructions
  1. Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into ½-inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
  2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
  3. Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, ½ cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2½ to 3 hours.
  4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining ½ cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

 

Chicken Curry (basic)

Chicken Curry (basic)
 
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Ingredients
  • 2 T. - Vegetable Oil
  • 1 Onion, chopped
  • 4 T. Malaysian Curry Powder for Chicken
  • 6 Chicken Thighs, skin on
  • 1 Bay Leaf
  • 2 Idaho Potatoes, peeled and cut into large pieces
  • 3 T. Unsweetened Coconut Milk
  • Salt, to season chicken in the pot
  • Freshly Ground Black Pepper
  • Salt, for finishing
Instructions
  1. Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
  2. Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
  3. Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5 to 10 minutes.
  4. Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.

 

Chicken Cordon Bleu

Chicken Cordon Bleu
 
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Nutrition Information
  • Serving size: 4
  • Calories: 601
  • Fat: 26.7 g
  • Saturated fat: 13 g
  • Unsaturated fat: 2.8 g
  • Carbohydrates: 4.4 g
  • Sugar: .75 g
  • Sodium: 1018 mg
  • Fiber: 0
  • Protein: 82 g
  • Cholesterol: 280 mg
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 4 slices Swiss cheese
  • 4 slices ham
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon paprika
  • ¼ cup butter
  • ⅓ cup dry white wine
  • ¾ teaspoon chicken bouillon granules
  • 2 teaspoons cornstarch
  • ⅔ cup heavy whipping cream
Instructions
  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Notes from previous preparations
  1. Reduce the fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. When blending the cream at the last stage, add about ¼ cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last).

 

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