Ingredients and Directions
Flatten chicken breast fillets and dip in flour. Lightly brown on both sides in batter and olive oil. Add ¼ cup dry white wine. Simmer for five minutes. Add lemon and 6 tsp. capers. Season with salt and pepper.
Indonesian Ginger Chicken
Ingredients
1 cup honey
¾ cup soy sauce
¼ cup minced garlic (8 to 12 cloves)
½ cup fresh ginger root, peeled and grated
2 chickens (3 ½ pounds each) quartered, with backs removed
Directions
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up and raise the temperature to 375 degrees. Continue baking for 30 minutes, or until the juices run clear and the sauce is a rich, dark brown.
Krautschweigel March 29, 2013
Ingredients
oil
garlic, minced
cabbage, chopped very fine
onion, sliced very fine
egg noodles, cooked
Directions
Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.
Betty White’s Mexican Quiche
From the Bakery Lane Soup Bowl cookbook
Ingredients
1 10-inch unbaked pie shell
2 Tbl butter, melted
8 oz cream cheese, diced
2 (4-oz) cans green chilies, drained
5 eggs
1 ½ cups heavy cream
½ tsp salt
dash pepper
1 cup Mexican blend cheese, shredded
Directions
Brush pie shell with butter and arrange cream cheese over the bottom. Chill until butter is set. Meanwhile, spread chilies on paper towels to drain thoroughly. If whole chilies are used, chop coarsely. Combine eggs, cream and seasonings; beat until blended. Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all. Bake in pre-heated (425 degree) oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes, or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting and serving.
Potatoes with Cream and Cheese
Ingredients
2 ½ cups heavy cream
2 Tbl butter
1 clove garlic, crushed
Dash nutmeg
6 potatoes, sliced thin
½ cup Swiss cheese, grated
¼ cup Parmesan cheese, grated
½ tsp salt
Freshly ground pepper
Directions
Place cream, butter, garlic and nutmeg in a small saucepan. Simmer over low heat for 10 minutes until cream is reduced to 2 cups and has thickened slightly. Butter a casserole dish and put one-third of the potatoes in the bottom of the dish. Add one-third of the combined cheeses, season with salt and pepper and repeat. Dot with butter. Add cream mixture. There should be enough to cover the potatoes. Cover the dish and bake at 350 degrees for one hour.
Stringbeans with Shallots
Ingredients
1 lb fresh or frozen stringbeans
2 Tbl unsalted butter
1 Tbl olive oil
3 large shallots diced
½ tsp salt and pepper
Directions
Blanch stringbeans in boiling salted water for 1 ½ minutes. Quickly drain and immerse in ice water. Heat butter and oil in a large sauté pan. Sauté the shallots on medium heat for 5 to 10 minutes, tossing them occasionally, until they are lightly browned. Drain the string beans and add them to the shallots in the sauté pan. Add the salt and pepper, tossing well. Heat only until the beans are heated though.
Fettuccini Alfredo
Ingredients
8 oz mushrooms, sliced
1 lb fettuccini
¼ lb proscuitto ham, sliced into 1-inch pieces
1 cup heavy cream
1 cup Pecorino cheese
1 egg, separated, yolk beaten
¼ cup unsalted butter
Salt and pepper
Directions
Sauté the mushrooms and chopped ham. In a separate pan, melt the butter and slowly add the cream. Add the Pecorino cheese and stir the mixture until it is smooth. Carefully add 2 Tbl of the sauce to the beaten egg yolk. Return it to the pan over low heat. Cook the fettuccini and drain it. Pour the cheese sauce over the pasta and top it with the mushroom mixture. Serve.
Nana’s Pasta Carbonara
Ingredients
1 lb thick sliced bacon, diced
2 Tbl salt
1 lb linguine
3 eggs, beaten well
1/3 cup chopped parsley
Grated Parmesan cheese
Pepper
Directions
Sauté the diced bacon in a skillet until it is crisp. Remove the bacon and drain the grease. Cook the linguine according the package instructions in salted water. Drain the pasta and immediately toss it into the bowl of eggs. Add the bacon and parsley. Toss the dish and serve it with Parmesan cheese and pepper.
The Famous and Much-Coveted Spaghetti Sauce
This is the Holy Grail of our family’s cooking traditions. The recipe makes a large pot of sauce which can be divided. While some is served immediately, the rest is frozen for future meals.
Ingredients
1 (12 oz) can tomato paste
1 (28 oz) can tomato puree
1 (15 oz) can chicken broth
2 lbs sweet and mild Italian sausage
1 bone-in pork chop
1 cup dry red wine
3 large cloves fresh garlic, finely chopped
1 Tbl oregano
1 Tbl basil
1 Tbl sugar
½ tsp red pepper flakes
salt, to taste
Grated cheese
Directions
Brown the sausage and pork in a small amount of olive oil. Add the garlic and cook until it is light brown. Add the tomato paste and tomato puree. Add two cups of water, the chicken broth and the red wine. Add the herbs. Add up to one cup freshly grated Parmesan cheese. Simmer on the stovetop for two hours. Taste every time you walk by. Go, “Mmmmmmmm.” Tweak seasonings to your taste.
Jewish Coffee Cake
Ingredients
1 cup sugar
1 cup butter
3 eggs
1 cup sour cream
1 tsp vanilla
3 cups flour
3 tsp baking powder
3 tsp baking soda
½ tsp salt
Filling:
½ cup sugar
½ cup nuts
1 tsp cinnamon
2 large apples, cubed
Directions
Cream the butter, sugar and eggs together. Add in the sour cream and vanilla; mix well. Sift together the flour, baking powder, baking soda and salt, then mix with the wet mixture. Blend thoroughly.
In a separate bowl, mix the ingredients for the filling. Set aside. Place half on the cake batter into a greased and floured tube pan. Add half of the filling on top, followed by the remaining batter and filling in layers. Bake at 350 degrees for 40 to 50 minutes.
a little of each 