Chicken alla Francese

 

5 − boneless 5 oz. chicken breasts

5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour

1 pinch of white pepper

1 cup chicken stock

1/2 pound butter

juice from 2 lemons

1 1/2 cups oil (10% olive oil, 90% vegetable oil)

lemon slices and chopped fresh parsley for garnish

 

 

Pound chicken breasts flat and cut in half. Set aside.

Scramble eggs in mixing bowl. Add Romano cheese, parsley,

and white pepper. Blend and set aside.

Put flour in a large shallow bowl.

In a skillet, heat oil over medium heat. Check

temperature by dipping a corner of a chicken piece in oil.

If it boils slowly, oil is ready.

Coat both sides of a piece of chicken with flour. Dip chicken

in egg mixture, making sure all flour is covered with egg. Let

excess egg drip off, then place chicken in hot oil. Repeat

with 4 more pieces. Fry each side of chicken until a light

blond color. Remove from oil to a serving plate − keep warm.

Repeat with other chicken pieces.

Bring chicken stock to a light boil. Add butter, stirring

continuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.

Tiramisu Homemade Pancakes - an American Tradition with an Italian Twist

 

Nothing better then a plate of good pancakes and a warm cup of coffee on a quiet Sunday morning. Put away the Bisquick box and serve homemade pancakes and add an Italian flavor to them. Follow these two simple recipes.

Homemade Pancakes

Ingredients
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg
and milk, then add it to flour mix, stirring until just smooth.
Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple,
or bits of banana. Grease a griddle or nonstick pan with cooking spray or a little
vegetable oil. Heat pan on medium for about ten minutes.
Pour batter to form pancakes of whatever size you like.
Cook first side until bubbles form on top, about three minutes; then flip and cook
other side until it, too, is brown, about two minutes.
Serve immediately with butter and syrup or hold briefly in warm oven. Serves four.

Add the Tiramisu Cream

Ingredients for 12 Pancakes:

1 (8-ounce) package cream cheese, softened
1 (8-ounce) package mascarpone cheese
2/3 cup confectioners' sugar
1 teaspoon instant coffee granules
2 tablespoons water
1 tablespoon unsweetened cocoa
In a large bowl, beat cream cheese, mascarpone cheese, and confectioners' sugar until well combined. In a small bowl, dissolve coffee granules in water then add to cheese mixture; mix well.
Place a pancake on a plate then dollop with cheese mixture; repeat layers two more times, ending with a dollop of cheese mixture topping the stack. Repeat with remaining pancakes and cheese mixture. Sprinkle with cocoa, and serve immediately.
 

Carribean Chicken with Mango Chutney

Ingredients :

• 2 chickens, halved
• ½ tspn salt
• ¼ tspn pepper
• ½ cup brown sugar
• 4 tbsp dark rum
• 1 tbsp lime juice
• 2 tspn lemon pepper
• 1 tspn ginger
• ½ tspn cloves, ground
• ¼ tspn cinnamon
• ¼ tspn garlic powder
• 2 drops hot pepper sauce
• 10 oz mango chutney (see recipe below)
• lemon, sliced
• lime, sliced
• parsley

Preparation & Cooking instruction

Sprinkle salt and pepper over washed and dried chicken. 
Set aside.
In a small bowl, make Caribbean paste by mixing together sugar,
2 tablespoons of the rum,
lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, \
and hot pepper sauce. Set aside.
Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken.
Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend.
Spoon chutney mixture over chicken and bake about 3 minutes more or until
chutney is warm.
Arrange chicken on a serving platter. 
Garnish with lime, lemon, and parsley.



Mango Chutney

 

• 4 pounds fresh mangos, ripe but not too soft, peeled
• 3 tablespoons vegetable oil
• 1 teaspoon chile flakes
• 2 1/2 cups medium dice red onion
• 1/4 cup minced fresh ginger
• 1 cup small dice red bell pepper
• 8 ounces unsweetened pineapple juice
• 4 ounces cider vinegar
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• Kosher salt and fresh ground white pepper
• 1/2 cup raisins or golden raisins
• 1/2 cup toasted, roughly chopped macadamia nuts

Cut the mango flesh away from the pit.

The pit is shaped similar to an obelisk, so you'll end up with

2 large pieces and 2 smaller pieces from each mango.

Roughly chop the flesh.

In a saute pan heat the oil and add the chile flakes.
Be careful not to burn the chile, just toast to flavor the oil.
Add the onions and sweat until soft. Add the ginger and bell pepper
and saute for 1 to 2 minutes.
Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar,
and curry powder. Add this mixture to the pan. Stir to combine.
Bring the mixture to a bare simmer and reduce for about 30 minutes,
stirring frequently. Season with salt and pepper.
Add the raisins and the nuts and transfer to another container over
an ice bath. I used a mild yellow curry powder, but if you want it hotter
go for red.

Bread Bowls

 

 

2 1/2 cups warm water (105−115 degrees Fahrenheit)

2 packages active dry yeast

1 Tbsp. salt

1 Tbsp. sugar

2 Tbsp. oil

6 1/2 − 7 1/2 cups bread flour

1 egg, beaten

1 Tbsp. milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough

additional flour to make a stiff dough. Turn out onto lightly floured board;

knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl

that has been lightly coated with nonstick spray, turning to grease top.

Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar

size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over

outside of bowl, working dough with hands until it fits. Set bowls, dough

side up, on baking sheet that has been coated with nonstick spray. Cover

with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees

Fahrenheit for 15 minutes until golden brown. Using potholders, carefully

remove the bowls. Set bread bowls open side up on baking pan; bake 5

minutes. Makes 12 servings.

For larger bowls, use oven−proof bowls that are approximately 6 inches in

diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1−pound loaf will make 2 large or 4 small bowls.

Blueberry Lemonade

 

 

1 cup plus 2 tbsp. granulated sugar

2 cups water

1 pint fresh blueberries

1−1/2 cups freshly squeezed lemon juice (from about

10 big lemons, including pulp but not seeds)

.

First make a simple syrup by combining 1 cup sugar and water in a saucepan

over medium heat, stirring until the mixture boils. Lower the heat and allow

the syrup to simmer for another minute. Remove from heat and let cool. In a

blender or food processor, puree the blueberries with 2 tablespoons of

sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry

puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with

water. Makes base for 12 servings.

Italian Sausage

 

 

6 pounds meat (5 pork, 1 beef)

4 teaspoons of salt

1/2 oz fennel seed (or to taste)

1/2 oz crushed red pepper (or to taste)

1 Tablespoon Paprika

1/2 cup water

Remove the pork from the bone and cut into 1 inch cubes.

Cut beef into cubes. Toss meat with seasonings and 1/2 cup

water. Store in refrigerator over night and grind the next day.

Grind the meat twice with a course blade and make it into large

patties (1/2 cup measure of sausage), freeze them between

double layer sheets of wax paper on a cookie sheet and then

put them in plastic bags.

Make hot sausage sandwiches with fried onions and green

peppers on a hoagie bun. Grill sausage either in a frying pan,

or barbecue.

Macaroni Grill Pasta Di Pollo Al Sugo Bianco

 

 

Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 tablespoon cornstarch

2 ounces water

Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 tablespoon garlic, chopped

3/4 cup green onions, tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow−tie pasta) cooked

8 ounces heavy whipping cream

1 tablespoon chopped parsley

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring

temperature back to just bubbly. Dissolve cornstarch in the cold water and

add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a

container, cover and refrigerate until needed.

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic.

Add chicken, green onions and pasta. Deglaze the pan with the cream. Add

asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

Panda Express Orange Chicken

This is one of my favorite from Panda Express. I got this recipe long ago and now I want to share it with you all.

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY:

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger

and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles

and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 T cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.