I am having a few friends friends over on Friday and I need a recipe for dinner....?

that is not something you would eat with candlelight, but not regular cold meat and cheese on a stick. I need something filling and delicious. Any suggestions?I am having a few friends friends over on Friday and I need a recipe for dinner....?
about lasagna,garlic bread and a nice salad and some wine.I am having a few friends friends over on Friday and I need a recipe for dinner....?
Chicken Enchilada Skillet





鈥?1 tablespoon oil


鈥?1 lb. boneless skinless chicken breasts, cut bite-sized


鈥?1 14.5 oz. can chicken broth


鈥?1/4 cup ranch dressing


鈥?2 tablespoons flour


鈥?6 flour tortillas, cut into small pieces


鈥?1 cup shredded four cheese


鈥?1/2 cup salsa





鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.


鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.


鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.





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Sloppy-Joes





鈥?1 lb ground beef


鈥?1 large onion, finely chopped


鈥?2 cups mushrooms, chopped


鈥?5 tomatoes, diced


鈥?2 Tbls all-purpose flour


鈥?1/2 cup water


鈥?1/4 cup cider vinegar


鈥?1/4 cup chili sauce (Heinz)


鈥?1/4 cup ketchup


鈥?8 whole-wheat hamburger buns (toasted)





Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8-10 minutes. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8-10 minutes. Serve warm on buns.





___________________





Layered Mexican Casserole





鈥?1/2 pound ground beef


鈥?1 11 oz. can whole kernel corn, drained


鈥?1 1/2 cups salsa


鈥?1 cup cottage cheese


鈥?1 8 oz. container sour cream


鈥?5 cups tortilla chips, divided


鈥?1 1/2 cups shredded cheddar cheese, divided





鈥?Preheat oven to 350 degrees F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.


鈥?Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the cheddar cheese and 1/2 of the cottage cheese mixture in a 2-quart casserole dish. Repeat layers of chips, meat and cottage cheese.


鈥?Bake 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.





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Grilled Raspberry Chicken





鈥?6 boneless, skinless chicken breasts


鈥?1/2 cup frozen raspberries, thawed


鈥?1 cup raspberry vinaigrette


鈥?1/4 cup raspberry vodka (optional)


鈥?1/4 cup finely chopped mint leaves (optional)


鈥?Fresh mint sprigs, for garnish (optional)


鈥?Fresh raspberries, for garnish (optional)





Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.





Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Mexican Casserole


1.5 lbs of the meat of your choice


2 cups instant rice (Minute Rice)


1 pkg taco seasoning (see my recipe below)


1 10.75 oz. can diced tomatoes and green chiles


1 4 oz can chopped green chiles


water


8 oz. shredded cheddar cheese


Saute ground or chopped meat until no longer pink. Into a 4-cup measure, drain the diced tomatoes with green chiles and the chopped green


chiles; reserving the liquid. To the cooked meat add the dry rice, taco seasoning, tomatoes and chiles; stirring well. Add enough water to the


reserved liquid to equal whatever is needed per the instructions on your instant rice (usually an amount equal to the amount of rice used).


Microwave the liquid until boiling and add it to the skillet. Boil one minute then cover and remove from heat. Let stand 5 minutes. Remove cover


and top with shredded cheese. Recover for a few minutes until the cheese melts. Serve with refried beans.


Becky鈥檚 Taco Seasoning


Choose any size measure you like but using a teaspoon makes the equivalent of one purchased packet of taco seasoning. I make it in larger


quantities and just store it in an old spice bottle in the cabinet.


1 measure garlic powder


1 measure paprika


1 measure ground oregano


1陆 measure ground cumin


2 measures onion powder


3 measures chili powder
Chilli Paneer, google the recipie :p





Or lots of finger food like Pizza, Spring Rolls, Samosas etc.
*********CHICKEN CACCIATORE WITH NOODLES


1/4 c. oil


1 - 3 lb. chicken, cut up


2 pt. jars Spaghetti sauce


1 tsp. pepper


1 clove minced garlic


12 oz. pkg. noodles


Parmesan cheese


Grated cheese


Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.





********QUICK AND EASY CHICKEN ALFREDO


2 chicken breast sliced


2 jars Alfredo sauce


2 c. mushrooms


1 lb. fettuccine or any pasta


2 tsp. butter


Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.





*******CUBE STEAK ITALIANO


1 lb. cube steak


1 onion


1 green pepper


2 tbsp. oil


1 c. spaghetti sauce


Slice cube steak into strips. Cut onion and pepper into strips. Saut茅 all 3 in oil. Stir in spaghetti sauce and cover and simmer 10 minutes. Serve over egg noodles.





******************STEAK DINNER IN A DISH FOR SIX


1 - 1/2 lbs. top sirloin steak, cubed


2 lg. onions, sliced


3-4 potatoes, sliced 1/2 inch thick


1 can cream of mushroom soup


1 c. sour cream


1 1/2 c. milk


Salt and pepper to taste


1 c. grated Cheddar cheese


1/2 c. crushed potato chips


Brown onions and meat in 2 tablespoons oil. Add 1 cup water and simmer for 50- 60 minutes.


Pour into 13x9x2 inch baking dish. Place potato slices over meat. Blend soup, sour cream, milk, salt and pepper. Pour over potato meat mixture. Sprinkle with cheese and chips. Bake, uncovered in 350 F. oven for 1 1/2 hours or until done.





All these above dishes can be served with the following:





*************Dijon Green Beans





1-1/2 pounds fresh green beans, trimmed or 3 can of green beans


2 tablespoons red wine vinegar


2 tablespoons olive oil


2 tablespoons Dijon mustard


陆 teaspoon salt


录 teaspoon pepper


1 cup of grape tomatoes, halved


陆 small red/ purple onion, sliced


2 tablespoons grated parmesan cheese





Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.





Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.





******VEGETABLE CASSEROLE





1 Can Veg-all (drained %26amp; rinsed)


1 Can Artichoke hearts in water (drained and rinsed)


1 Can Cream of Mushroom Soup


1 Small Onion Chopped (Saut茅ed in butter till tender)


1 Cup Sharp Cheddar Cheese Grated


1 Can Water Chestnuts, chopped


1 Pkg. Ritz Crackers (Crushed and mashed with melted butter to combine)


Salt %26amp; Pepper to taste





Combine all ingredients (except Ritz crackers). Cook in pre-heated 375 degree oven for 30 minutes. Top with butter Ritz cracker crumbs and bake an additional 10.





Hope you enjoy!


Salt %26amp; Pepper to taste





********Garlic Knots





1 (11 ounce) container refrigerated breadstick dough


1 egg, lightly beaten


1 teaspoon garlic powder


1 tablespoon chopped fresh rosemary


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.





***************GARLIC PULL-APART BREAD


2 cloves garlic, peeled and halved


1/2 stick butter


1 loaf frozen bread dough, thawed


Grated Parmesan cheese (optional)


Smash cloves of garlic, blend well into butter. Melt butter, pour into small bowl. Spray tube pan with non-stick spray. Pinch off golf-ball size balls of thawed bread dough. Roll each ball in melted garlic butter and then in cheese, if desired. Place balls in tube pan. Let rise, according to bread package directions, and bake at 350 degrees as directed.





********BANANA AND STRAWBERRY PUDDING


1 box of Jello French Vanilla Instant pudding


1 box of Jello Banana Cream Instant pudding


milk


1 large container of Whipped cream


3-4 ripe bananas


1 small carton of strawberries


1 bag of the cheapest vanilla wafers (they stay crunchy longer)


The amount of layers depends on the dish it is prepared in. I use an 11x9 in. glass casserole dish.


In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk.


Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer.


Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding.


After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top.


Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream.


Optional: Garnish top with strawberries.
Chicken Tikka Masala


Prep Time: 30 Minutes


Cook Time: 50 Minutes Ready In: 2 Hours 20 Minutes


Yields: 4 servings





';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce.';


INGREDIENTS:


1 cup yogurt


1 tablespoon lemon juice


2 teaspoons ground cumin


1 teaspoon ground cinnamon


2 teaspoons cayenne pepper


2 teaspoons freshly ground


black pepper


1 tablespoon minced fresh


ginger


4 teaspoons salt, or to taste


3 boneless skinless chicken


breasts, cut into bite-size


pieces 4 long skewers





1 tablespoon butter


1 clove garlic, minced


1 jalapeno pepper, finely


chopped


2 teaspoons ground cumin


2 teaspoons paprika


3 teaspoons salt, or to taste


1 (8 ounce) can tomato sauce


1 cup heavy cream


1/4 cup chopped fresh cilantro





DIRECTIONS:


1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.


2. Preheat a grill for high heat.


3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.


4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups all purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





-- Giada De Laurentiis, FoodTV


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P.F. CHANG'S Soothing Chicken Lettuce Wraps


(recipe for ONE below, multiply as needed)





8 dried shiitake mushrooms


1 tsp cornstarch


2 tsp dry sherry


2 tsp water


salt and pepper to taste


1陆 pounds boneless, skinless chicken


5 Tbsp oil


1 Tbsp. fresh minced ginger


2 cloves garlic, minced


2 green onions, minced


2 small dried chilies, (optional)


1 (8 oz) can bamboo shoots, minced


1 (8 oz) can water chestnuts, minced


1 pkg cellophane Chinese rice noodles, prepared according to package





Cooking Sauce


1 tbsp hoisin sauce


1 tbsp soy sauce


1 tbsp dry sherry


2 tbsp oyster sauce


2 tbsp water


1 tsp. sesame oil


1 tsp. sugar


2 tsp. cornstarch





Bibb or other soft leaf lettuce





Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.





Mix all ingredients for cooking sauce in bowl, and set aside.





In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.





Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.





Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.





Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.





Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.


______________________





Beef With Red Wine Sauce


--Southern Living, Feb. 2006





Prep: 15 min., Cook: 6 hrs.





3 pounds boneless beef chuck roast, cut into 1-inch pieces


1 medium onion, sliced


1 pound fresh mushrooms, sliced


1 (1.61-ounce) package brown gravy mix


1 (10 1/2-ounce) can beef broth


1 cup red wine


2 Tbsp. tomato paste


1 bay leaf


Hot cooked egg noodles or rice


Garnish: chopped fresh parsley





Place first 3 ingredients in a 6-quart slow cooker.


Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.


Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.





Yield: Makes 6 servings
Spaghetti Carbonara is delicious! Do a simple salad beforehand (I like the ';spring mix'; with some additional baby spinach and a vinaigrette dressing), and maybe some rosemary bread. Dessert...chocolate mousse: simple and delicious. Carbonara recipe below, I'd suggest googling the chocolate mousse recipe as there are many different styles depending on what you like.





Spaghetti Carbonara





4-6 bacon slices, diced


3 tbsp. chopped onion


1 clove garlic, minced


1 c. heavy cream


8 oz. thin spaghetti or fettuccine


1/4 c. grated Parmesan cheese


1/8 tsp. ground pepper


2 tbsp. chopped parsley


Optional additions: Sauteed boneless chicken, mushrooms





In large skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 3-5 minutes longer or until bacon is browned, stirring occasionally. Add garlic, cook 30 seconds. Drain all but 1 tablespoon bacon fat from skillet. Stir in cream; bring just to boiling point. Reduce heat to low and simmer 3 minutes. Keep warm.





Add cooked spaghetti, Parmesan cheese, pepper and parsley to cream mixture. Toss to coat spaghetti well. Serves 4-6. Prep time: about 10 minutes. Cooking time: 10-15 minutes.
if roast isn't to much take a roast and put it in a pan put two packs of brown gravy in the bottom add water and stir it up then add potatoes carrots and onions around you're roast cover tightly with foil and slow cook for 4 to 6 hrs on between 250 and 300 degrees that way it will be very tender you can definitely smell when it is done and when you stick the fork in and the meat tears off easily it is done. you're friends will love it.
You Won't Be Single For Long Vodka Cream Pasta





Difficulty: Easy


Prep Time: 5 minutes


Cook Time: 20 minutes


Yield: 4 servings








This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.








1 tablespoon extra-virgin olive oil, once around the pan in a slow stream


1 tablespoon butter


2 cloves garlic, minced


2 shallots, minced


1 cup vodka


1 cup chicken stock


1 can crushed tomatoes (32 ounces)


Coarse salt and pepper


16 ounces pasta, such as penne rigate


1/2 cup heavy cream


20 leaves fresh basil, shredded or torn


Crusty bread, for passing








Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.


While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.





Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.





you can add grilled chicken or shrimp if desired





--------------------------------------鈥?br>




Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream





Difficulty: Easy


Prep Time: 5 minutes


Cook Time: 5 minutes


Yield: 4 servings in demitasse cups








Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.








2/3 cup whole milk


1 egg


2 tablespoons sugar


Pinch salt


1 cup semi-sweet chocolate chips


2 tablespoons hazelnut liqueur or dark rum


4 demitasse cups


1 cup whipping cream


2 tablespoons sugar


Mint sprigs, for garnish, optional





Heat milk in a small pan over moderate heat until it comes to a boil.


In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.


Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.


Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.


----------------------------





Heart-y Salad: Hearts of Romaine, Palm, and Artichoke





Difficulty: Easy


Prep Time: 10 minutes


Yield: 4 servings





1 heart romaine lettuce, shredded


1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)


1 (14-ounce) can, hearts of palm, drained


1/4 pound prosciutto


1 can quartered artichoke hearts in water, drained


1/4 pound wedge pecorino Romano or Asiago


Balsamic vinegar and extra-virgin olive oil, for drizzling


Salt and pepper





Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.


----------------------------------





Gameplan: Romantic Dinner





3 days ahead: Make Creme Brulees Make vinaigrette for scallop salad


1 day ahead: Blanch haricots verts Make crust for rack of lamb





ON THE DAY:





Roast rack of lamb Make endive salad Saute scallops, assemble and plate scallop salad Broil Creme Brulees











Scallop Salad with Haricots Verts and Truffle Oil





Difficulty: Easy


Prep Time: 15 minutes


Cook Time: 5 minutes


Yield: 2 servings





3 tablespoons Sherry wine vinegar


1 1/2 tablespoons minced shallot


2 1/2 tablespoons canola oil


2 small heads Belgian endive, thinly sliced on diagonal


6 dry scallops (about 10 ounces)


2 tablespoons instant flour, seasoned with salt and pepper


6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched


4 teaspoons white truffle oil


1/4 cup chopped fresh chives





In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.


In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.





Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.





Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.





**


Gruyere Potato Gratin





Difficulty: Easy


Prep Time: 15 minutes


Cook Time: 30 minutes


Yield: 4 servings





2 pounds large red potatoes


Salt and freshly ground black pepper


1 1/2 cups coarsely grated Gruyere (about 6 ounces)


2 large eggs


2 cups milk, heated just to boiling





Preheat an oven to 400 degrees F and butter a 1 1/2-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.


In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.


In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.





**


Rack of Lamb with Caramelized Shallots and Thyme Crust





Difficulty: Easy


Prep Time: 20 minutes


Cook Time: 40 minutes


Yield: 2 servings








1 1/2 tablespoons olive oil


3 large shallots, chopped (about 1/2 cup)


Salt and freshly ground black pepper


3 tablespoons balsamic vinegar


1/2 cup pulverized fresh bread crumbs


1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled


1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible


1 tablespoon vegetable oil


1 teaspoon Dijon mustard





Preheat oven to 400 degrees F.


In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.





Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.





Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.





**





Maple Syrup Creme Brulee





Recipe Summary


Prep Time: 30 minutes


Inactive Prep Time: 3 minutes


Cook Time: 40 minutes


Yield: 6 servings








2 cups heavy cream


1/2 vanilla bean


1 small egg


3 large egg yolks


7 tablespoons Grade B maple syrup


4 tablespoons demarara sugar, for topping


6 (4-ounce) brulee molds








Preheat the oven to 325 degrees F.


Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.





In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.





Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).





Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.





In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.





Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.





Preheat the broiler.





If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.





**





Glazed Baby Carrots





Difficulty: Easy


Prep Time: 10 minutes


Cook Time: 20 minutes


Yield: 2 servings





3/4 pound baby carrots (about 2 pounds with green stems attached)


1 1/2 tablespoons unsalted butter


1/2 teaspoon sugar


Salt and freshly ground black pepper





Trim carrots, leaving about 1/2-inch stems, and peel, if desired.


In a steamer set over boiling water, steam carrots, covered, until just tender, 6 to 8 minutes. Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.


In a large heavy skillet cook carrots in butter with sugar and salt and pepper, to taste, over moderately low heat, stirring, until heated through and glazed, about 4 minutes.





-------------------------





BBQ Chicken Toes





Difficulty: Easy


Prep Time: 20 minutes


Inactive Prep Time: 30 minutes


Cook Time: 15 minutes


Yield: 10 to 15 toes





Small wooden skewers


2 tablespoons extra-virgin olive oil, plus extra for drizzling


3 cloves garlic, chopped


1 onion, chopped


3/4 cup brown sugar


6 tablespoons Dijon mustard


1 cup ketchup


3 tablespoons Worcestershire sauce


2 pounds chicken tenderloins, cleaned and cut in 1/2


Salt and freshly ground pepper








Soak the skewers in water for at least 30 minutes.


In a medium saucepan, add olive oil, garlic and onion and place over medium heat. Saute for 2 to 3 minutes. When onions are soft and translucent, add remaining ingredients and season, to taste. Simmer for 5 minutes until thickened. Remove from heat and set aside





Skewer a tenderloin half on each of the soaked wooden skewers, keeping the tenderloin towards the end. Drizzle the chicken with olive oil and season with salt and pepper. Grill the skewers over medium heat. Cook for 2 minutes then turn each skewer over once and then brush on the reserved BBQ sauce. Cook for 2 to 3 more minutes until cooked through.








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Chicken Breasts in Tarragon Cream





Prep Time: 2 minutes


Cook Time: 8 minutes


Yield: 4 servings





If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.








4 boneless, skinless chicken breast halves (about 1 1/2 pounds)


Salt and freshly ground black pepper


2 teaspoons extra-virgin olive oil


1 small shallot, finely chopped (about 3 tablespoons)


1/4 cup dry vermouth or dry white wine


3/4 cup heavy cream


2 to 3 tablespoons coarsely chopped fresh French tarragon


1 teaspoon freshly squeezed lemon juice





1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just untilt hey begin to brown slightly. Transfer the still-raw chicken to a plate.


2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a pairing knife--there should be no sign of pink or translucence.





3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
here it is..





Smoked Bucket Chicken (Native American Style Chicken)





This chicken will be the best bird you'll ever taste in your life. I suggest you fry up some cubed seasoned potatoes and serve the chicks with those on the side.





3 whole chickens


butter (spray butter)


2 cups hickory chips (2 cups/2 handfuls)


4 tablespoons garlic seasoned pepper, season to liking or seasoning, of choice season to liking





Well, you're going to need as well:.


A 5 gallon metal bucket (paint burned off).


3 wooden stakes.


Tin foil (15x15).


8 lb. bag of matchlight charcoal.


Cotton string (about 3-4 ft.).


Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.


Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].


Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.


Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.


You're almost there!


Place hickory chips around and underneath the chickens.


Put bucket over chickens and pour all the charcoal around the bucket.


Light it up!


The chickens should cook for at least 3-3 1/2 hours.
Make a pan of chicken enchiladas and serve it with a salad and a pitcher of Sangria wine or a few cold beers
Fish is always a nice change.





Fantastico Fish In Citrus Salsa





1 clove garlic, minced


1/4 cup grapefruit or orange juice


1 1/2 pounds fish fillets (white fish)


1/2 teaspoon salt


1/4 teaspoon ground black pepper


2 tomatoes, seeded and diced


1 red bell pepper, seeded and diced


1 grapefruit, peeled, sectioned, diced


1 orange, peeled, sectioned, diced


1/4 cup chopped and peeled red onion


1 tablespoon granulated sugar





To prepare fish: In a shallow baking dish, combine minced garlic and juice. Add fish fillets. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper (reserve remaining salt and pepper): marinate for 1 hour in the refrigerator.


Meanwhile lightly spray broiler pan with vegetable cooking oil to prevent sticking; broil marinated fish (turning once) for 10 to 12 minutes or until fish flakes easily when probed with a fork.


Citrus Salsa: Combine tomatoes, red bell pepper, grapefruit, orange, red onion, sugar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a mixing bowl; mix well. Spoon citrus salsa over broiled fish. Serve immediately.


Makes 4 servings.
You can make this a day early and you can serve at room temperature.





Shrimp orzo pilaf





-Orzo


-1 tomatoe


-cooked shrimp


-parsely or cilantro or both


-1 lemon


-2 tblspn butter


- olive oil


- oregano, salt, pepper


-feta cheese


-garlic


Heat butter in pan over med heat and sautee garlic for one minute. Then add orzo and cook until lightly brown. Add 2 cups water or follow directions on box and bring to a boil, reduce heat and simmer until soft. When most of the water is absorbed, add cooked shrimp, diced tomatoe, and parcley/cilantro and season. Continue to stir until all water is absorbed into pasta.Add lemon juice and serve with feta cheese. Remeber you can serve at room temp. And maybe grill up some chicken or have a nice side salad with wine of course...if your old enough.