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For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
Pie
2 cups gingersnap crumbs
⅓ cup butter, melted
4 cups vanilla ice cream, slightly softened
2 cups fresh peaches, peeled and coarsely chopped
1 teaspoon almond extract
Almond Brittle
¼ cup butter
½ cup sugar
2 tablespoons corn syrup
1 ½ cup slivered almonds
Instructions
Combine cookie crumbs and butter. Line a standard loaf pan with plastic wrap. Press crumb mixture into pan.
Combine ice cream, peaches and extract until well mixed. Spoon over crumb mixture. Freeze for several hours.
In a heavy saucepan, combine all brittle ingredients. Stir constantly over medium heat until mixture is bubbly and almonds are lightly browned. Spoon onto a lightly greased baking sheet. Set aside to cool.
When pie is fully frozen, turn out and slice onto serving plates. Sprinkle with almond brittle.
2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.
2 pounds ground beef
1/2 onion, chopped
garlic powder and seasoning salt to taste
3/4 ounce package brown gravy mix
2 cans (10 3/4-ounce) cream of mushroom soup
2 1/2 cups water
1 1/2 cup frozen sliced carrots, thawed
10 ounces package frozen peas, thawed
salt and pepper to taste
2 1/2 to 3 cups potatoes, peeled, cooked and mashed
paprika to taste
Instructions
Preheat oven to 350 degrees F.
Brown beef and onion in a skillet; season to taste with garlic powder and seasoning salt. Drain; pour into a large bowl.
Stir in gravy mix, soup, water, carrots and peas; mix well.
Spoon into a greased 9 inch deep-dish pie plate; sprinkle with salt and pepper.
Spread mashed potatoes over top; bake at 350 degrees F for 45 minutes. Sprinkle with paprika.
Serves 4
For the meatballs:
1/2 poundground beef
1/2 poundground pork
2 clovesof garlic, minced
1/2 cup breadcrumbs
1 egg
1/2 cup Parmesan cheese
1/2 tablespoon dried parsley (or 2 tablespoons minced fresh parsley)
1/8 teaspoonsalt
Black pepper to taste
Splash of milk
1/4 cupolive oil
For the sauce:
1/2 yellow onion, diced
2 clovesof garlic, minced
1 28-ounce can crushed tomatoes
1/8 teaspoonsalt
1/2 teaspoonsugar
Black pepper to taste
1/2 tablespoon dried parsley (or 2 tablespoons minced fresh parsley)
4 fresh basil leaves, cut into strips
Plus, 1 pound of spaghetti, cooked al dente
Directions:
Mix the meat, garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, parsley, and a splash of milk together in a large bowl. Combine well with your hands, then chill the meatball mixture for 15-30 minutes so itfirms up.
Get out a cookie sheet and dab your fingers into some water or milk (so the mixture wonít stick to your hands). Then, roll the mixture into 12-13 meatballs that are about 1 1/2 inches and place them on the cookie sheet.
Heat the olive oil in a large pot over medium-high heat, and add half the meatballs to the skillet. Turn the meatballs regularly until they are browned, then remove them and let them drain on a paper towel. Repeat with the second half of meatballs.
Use the same pot and add the onion, letting it cook for a few minutes until it is translucent. Then, add the garlic and let it cook for 1 minute. Pour in the crushed tomatoes, salt, pepper, sugar, and parsley and stir and cook over medium heat for 20 minutes.
Add the meatballs to the pot and carefully stir them in. Reduce the heat to a simmer and cook them for 30 minutes, making sure to give the sauce a few gentle stirs in the process. Stir in the basil before serving.
Serve the meatballs and sauce over spaghetti.
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
1½ cups butternut squash, peeled and cubed
1 cup brown sugar, lightly packed
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (9-inch) unbaked pie shell
Instructions
Place squash in saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain and cool.
Preheat oven to 350 degrees.
In a blender or food processor, combine squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg. Process until smooth. Pour into the unbaked pie shell.
Bake for 50 minutes, or until a table knife comes out clean when inserted in center.
3 cups flour
3 teaspoons baking powder
1 cup butter
2 cups sugar
1 cup milk
1 cup blanched almonds, chopped until they resemble a coarse flour
6 egg whites
1 teaspoon vanilla extract
Confectioner’s sugar
Preheat the oven to 350 degrees. Grease and flour a Bundt cake pan.
In a bowl, sift together the flour and baking powder.
In a separate, large bowl, cream the butter and sugar. Add the flour mixture, alternating with the milk. Stir in the ground almonds and beat well.
In another bowl, beat the egg whites until stiff. Fold into the batter. [The batter will be extremely stiff and loosen as the egg whites mix in]. Stir in the vanilla extract.
Pour into the Bundt pan and bake for 1 hour, or until a toothpick inserted comes out clean. Turn out on a wire rack and cool. Sprinkle with sifted confectioner’s sugar or drizzle with glaze .
Glaze:
1/4 cup butter
1/2 cup sugar
2 tablespoons Grand Marnier or rum
2 tablespoons water
Place all ingredients in a small saucepan. Bring to a boil, immediately lower the heat, and simmer for 3 minutes, stirring occasionally. Spoon evenly over the top of the cake and let it drip down the sides. Sprinkle the top of the cake with slivered almonds.
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