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Tag: butter (Page 11 of 12)

Buffalo-Wings-Style Cheese-Stuffed Chicken

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil

Directions:

Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.

Bacon Chicken

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 15min / Cook Time: 25min

Ingredients:

6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese

Directions:

Cook bacon in 12″ skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don’t wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12×8″ baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.

Serves 6.

Spanish Rice

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes

Ingredients:

a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped

Directions:

In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.

Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.

After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.

Makes 4 servings.

Chili Popcorn

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes

Ingredients:

1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated

Directions:

Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.

Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!

Recipe makes 10 servings.

Jan’s Excellent Cookies

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 10 minutes

Ingredients:

1 cup butter
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 cup raisins
1 1/2 cups oats
2 cups chocolate chips
1 1/2 cups flour

Directions:

Cream together the butter, brown sugar, eggs and vanilla.

Then add the other ingredients. Mix together but do not over work mix.

Spoon out onto cookies sheet.

Bake at 300°F for 10 minutes.

Makes 2 dozen.

POP-sta Pasta Bar with Three Sauces

February 7, 2006 / / 0 Comments

Recipe Source: foodnetwork.com

Prep/Cooking Time: Prep Time: 15 minutes / Cook Time: 25 minutes

Ingredients:

2 pounds penne rigate pasta

Parsley Pesto:
2 cups Italian flat-leaf parsley
1 (3-ounce) jar or 1/4 cup pignoli nuts
1 clove garlic, cracked away from skin
1/2 cup extra-virgin olive oil, divided
1 teaspoon coarse black pepper
1 cup grated Parmigiano-Reggiano

Tomato-Basil Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes,
1 (14-ounce) can diced tomatoes, drained
Salt and pepper
20 leaves fresh basil, torn or shredded

Gorgonzola Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper

Directions:

Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.

In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.

Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions — just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.

Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.

Serve the three pastas family style or buffet style, immediately.

Pecan Pie Sundaes

February 7, 2006 / / 0 Comments

Recipe Source: foodnetwork.com

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 1 minute

Ingredients:

2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers
2 pints butter pecan ice cream
1 cup caramel dessert sauce
1 canister whipped cream
1 (2-ounce) pouch chopped pecans
4 maraschino cherries

Directions:

Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.

Penne alla Vodka

February 2, 2006 / / 0 Comments

Recipe Source: 101cookbooks.com

Ingredients:

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Directions:

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully ? they will splatter ? slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Makes 6 servings.

Gold Coast French Toast

February 2, 2006 / / 0 Comments

Recipe Source: 101cookbooks.com

Ingredients:

1 egg
1 cup undiluted evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 slices bread

Directions:

Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.

Heidi’s Notes:

I used a Hawaiian sweet bread sliced about 1-inch thick (and cut it into heart shapes). Choose your bread wisely – challah or any eggy or sweet bread would be equally good. I like to slice my French toast thick – it tends to collapse down a lot as it gets dunked and cooked. It will serve 2-4 depending on how hungry people are. I recommend a double batch!

Irish Potato Soup

January 29, 2006 / / 0 Comments

This is just like what my grandmother used to make!

Recipe Source: oldfashionedcooking.com

Prep/Cooking Time:

Ingredients:

8 medium-sized potatoes
1 large onion
herbs, salt and pepper to taste
milk
butter

Directions:

Peel and boil potatoes with onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.

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