The Recipe Thing
Feb. 4th, 2004 08:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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courtesy
Instructions: Take the following categories and suggest your own favorite recipes.
Simply Yummy - a savoury meal that's simple and easy to create but that still tastes great
Family Meal - a favourite savoury meal that you love making for the family or you and your partner that's a good standby and absolutely delicious
Meal to Impress - a great savoury recipe to use at a dinner party or with guests over, for a small or large group, can be casual or formal knockout
Delicious Dessert - obviously, a scrumptious dessert, simple or complicated
Bonus Category - any recipe, any type, any style, that you recommend highly
This is from Rachel Ray. It's quite good, but the best part is that it's super-fast, super-easy and it freezes very well, so two people actually get two meals out of it.
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.
4 large chicken breasts
3 cloves garlic
1 tsp salt
1/4 tsp black pepper
2 dl sharp shredded cheese
4 dl sour cream (or creme fraiche)
1 chicken bouillon cube, crushed.
Preheat oven to 200 C (400 F). Place chicken breasts in an oven-safe pan. Salt and pepper to taste. Mix cheese, sour cream, crushed garlic and bouillon cubes and pour over chicken. Bake for 30-40 minutes, or until chicken is done and sauce is all lovely. Tastes perfectly fine with low-fat sour cream, but the sauce might not be as pretty and smooth. We always make two chicken breasts but the full amount of sauce, because the sauce goes perfectly with...
Parmesan Potatoes
6 lg. potatoes, cut into cubes (not too small, not too big)
1/3 c. flour
1/3 c. Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
1/2 c. melted butter
Mix dry ingredients into plastic bag. Rinse potatoes and shake in bag to coat. Place in a 9x13 inch pan, drizzled with some of the butter. Pour the remaining butter over the top. Bake at 375 degrees for 1 hour, turning a few times.. best very crispy and covered with sauce. This reheats better than it sounds like it might, but we very seldom have to worry about it anyway.
4 skinless, boneless chicken breast halves (about 1 pound total)
3/4 cup herb-seasoned stuffing mix
1 2-1/2-ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half-and-half or light cream
4 teaspoons all-purpose flour
2 tablespoons snipped fresh chives
Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8-inch-thick rectangles.
Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one-fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve with mashed potatoes, or maybe pasta of some sort. Makes 4 servings.
I'd like to show off something complicated and advanced, but to tell the truth, nothing has been so well-received as this cake was. I made it with vanilla ice cream and white cake, but you can use anything at all.
Take one white cake mix and bake according to directions on the box, using a 9 x 13 (inch) pan. Let cool to room temperature. Remove it from the pan and put it on something that will fit in your freezer. Line that something with waxed paper or something.
Use a serrated knife to slice a 12 ounce carton of ice cream (the kind that comes in a rectangular box) in half lengthwise through the middle, box and all. You'll end up with two 2-inch-thich sheets of ice cream. Peel off the cardboard and place the two halves next to each other on top of the cake. Use the knife to cut away the excess cake. Stick it in the freezer for a couple of hours.
To frost the cake, you'll need a couple of pints (four cups) of vanilla ice cream, softened for around half an hour. Stir it so that it becomes smooth like frosting, and put a thin layer all around the cake. Freeze this again for an hour or so, and then frost with regular white frosting, decorating with colored frosting and fancy tips as desired.
Someone hinted that I wasn't allowed to have four potato recipes. Just to let that someone know I'm not afraid of her, I offer potato candy. Seriously, this is pretty good stuff, don't get freaked out over the potato content.
Take one small potato. (Really. Small. The recipe says about the size of an egg.) Scrub it and boil until tender. Drain well. Mash it to bits and add a small amount of butter. (One teaspoon if your potato is the size of an egg.) Prepare clean counter by tossing some powdered sugar on it. Also dump a bunch of sugar into the potato mixture. Keep adding sugar until it becomes a not-too-sticky dough that can be be worked and spread out on the table without falling apart. Spread out to about a quarter of an inch thickness, using the sugar on the bench if it gets too sticky. Spread with a layer of peanut butter. Using the wax paper to help, roll the thing into a spiral log. Dust with sugar if necessary to keep the sticky levels down. Refrigerate. Cut into slices and devour. Bet you never knew potatoes could be used for both good AND evil, eh?
courtesyInstructions: Take the following categories and suggest your own favorite recipes.
Simply Yummy - a savoury meal that's simple and easy to create but that still tastes great
Family Meal - a favourite savoury meal that you love making for the family or you and your partner that's a good standby and absolutely delicious
Meal to Impress - a great savoury recipe to use at a dinner party or with guests over, for a small or large group, can be casual or formal knockout
Delicious Dessert - obviously, a scrumptious dessert, simple or complicated
Bonus Category - any recipe, any type, any style, that you recommend highly
Simply Yummy
You Won't Be Single For Long Vodka Cream PastaThis is from Rachel Ray. It's quite good, but the best part is that it's super-fast, super-easy and it freezes very well, so two people actually get two meals out of it.
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.
Family Meal
GARLIC CHICKEN4 large chicken breasts
3 cloves garlic
1 tsp salt
1/4 tsp black pepper
2 dl sharp shredded cheese
4 dl sour cream (or creme fraiche)
1 chicken bouillon cube, crushed.
Preheat oven to 200 C (400 F). Place chicken breasts in an oven-safe pan. Salt and pepper to taste. Mix cheese, sour cream, crushed garlic and bouillon cubes and pour over chicken. Bake for 30-40 minutes, or until chicken is done and sauce is all lovely. Tastes perfectly fine with low-fat sour cream, but the sauce might not be as pretty and smooth. We always make two chicken breasts but the full amount of sauce, because the sauce goes perfectly with...
Parmesan Potatoes
6 lg. potatoes, cut into cubes (not too small, not too big)
1/3 c. flour
1/3 c. Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
1/2 c. melted butter
Mix dry ingredients into plastic bag. Rinse potatoes and shake in bag to coat. Place in a 9x13 inch pan, drizzled with some of the butter. Pour the remaining butter over the top. Bake at 375 degrees for 1 hour, turning a few times.. best very crispy and covered with sauce. This reheats better than it sounds like it might, but we very seldom have to worry about it anyway.
Meals to Impress
Chicken Rolls with Herbed Cream Sauce4 skinless, boneless chicken breast halves (about 1 pound total)
3/4 cup herb-seasoned stuffing mix
1 2-1/2-ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half-and-half or light cream
4 teaspoons all-purpose flour
2 tablespoons snipped fresh chives
Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8-inch-thick rectangles.
Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one-fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve with mashed potatoes, or maybe pasta of some sort. Makes 4 servings.
Delicious Dessert
Ice Cream CakeI'd like to show off something complicated and advanced, but to tell the truth, nothing has been so well-received as this cake was. I made it with vanilla ice cream and white cake, but you can use anything at all.
Take one white cake mix and bake according to directions on the box, using a 9 x 13 (inch) pan. Let cool to room temperature. Remove it from the pan and put it on something that will fit in your freezer. Line that something with waxed paper or something.
Use a serrated knife to slice a 12 ounce carton of ice cream (the kind that comes in a rectangular box) in half lengthwise through the middle, box and all. You'll end up with two 2-inch-thich sheets of ice cream. Peel off the cardboard and place the two halves next to each other on top of the cake. Use the knife to cut away the excess cake. Stick it in the freezer for a couple of hours.
To frost the cake, you'll need a couple of pints (four cups) of vanilla ice cream, softened for around half an hour. Stir it so that it becomes smooth like frosting, and put a thin layer all around the cake. Freeze this again for an hour or so, and then frost with regular white frosting, decorating with colored frosting and fancy tips as desired.
Bonus Category
Potato CandySomeone hinted that I wasn't allowed to have four potato recipes. Just to let that someone know I'm not afraid of her, I offer potato candy. Seriously, this is pretty good stuff, don't get freaked out over the potato content.Take one small potato. (Really. Small. The recipe says about the size of an egg.) Scrub it and boil until tender. Drain well. Mash it to bits and add a small amount of butter. (One teaspoon if your potato is the size of an egg.) Prepare clean counter by tossing some powdered sugar on it. Also dump a bunch of sugar into the potato mixture. Keep adding sugar until it becomes a not-too-sticky dough that can be be worked and spread out on the table without falling apart. Spread out to about a quarter of an inch thickness, using the sugar on the bench if it gets too sticky. Spread with a layer of peanut butter. Using the wax paper to help, roll the thing into a spiral log. Dust with sugar if necessary to keep the sticky levels down. Refrigerate. Cut into slices and devour. Bet you never knew potatoes could be used for both good AND evil, eh?
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