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.Mix breadcrumbs, flour, and Parmesan cheese together.Place milk indish for dipping.Dip chicken in breadcrumb mixture and then in milk andthen back in breadcrumbs.Place in fry pan that the oil has been heated andfry at medium to medium low temperature until golden.Remove and drainchicken.In a saucepan on medium heat, melt butter, add olive oil.Whisk inflour until mixture is blended.Quickly add garlic, water, and 1/2 teaspoonof salt stir well.Add wine and blend.Immediately add half and half andsour cream; stir well.When mixture is smooth add grated Asiago cheese.Stiruntil melted.Finally, sprinkle fresh basil in the sauce, stir lightly, andremove from heat.Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,lightly steamed) 1/4 teaspoon crushed red pepperAssembly: Place pasta in individual pasta dishes.Spoon about 1/2 - 3/4 cupsauce over pasta, add broccoli and mushrooms.Place Parmesan Chicken onpasta and sprinkle red crushed pepper and add grated Parmesan cheese ifdesired.Parmesan Crusted Chicken 116 Roast Goose With Chestnuts And Prunes1 - 16 ounce package pitted prunes3 cups beef stock or canned beef broth1 3/4 cups dry red wine1 1/4 cups prune juice1 - 12 to 13 pound goose1 orange, quartered1 tablespoon salt1 tablespoon ground pepper1 large onion, cut into 8 pieces4 bay leaves6 tablespoons Cognac or other brandy1 tablespoon butter, room temperature1 tablespoon all purpose flour1 - 7 2/5 ounce jar steamed or roasted chestnutsChopped fresh parsleyCombine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy mediumsaucepan.Simmer 10 minutes.Remove mixture from heat.Transfer 12 prunes tosmall bowl, using slotted spoon.Preheat oven to 375F.Pat goose dry.Pullout fat from cavity.Rub inside and out with cut side of orange.Combinesalt and pepper and rub inside and outside goose.Place orange, onion, bayleaves and 12 drained prunes in goose cavity.Tie legs together.Place gooseon rack in roasting pan.Pierce all over with small metal skewer ortoothpick.Roast goose 15 minutes.Reduce temperature to 350F and roast 30minutes longer.Remove fat from roasting pan.Combine remaining 1/4 cup wineand 1/4 cup prune juice and brush some over goose.Continue roasting gooseuntil juices run clear when pierced in thickest part of thigh, basting goosewith wine mixture and removing fat from pan occasionally, about 2 hours.Transfer goose to platter and tent with foil.Let stand 20 minutes.Strainprune poaching liquid, reserving prunes.Degrease roasting juices.Add 1/2cup poaching liquid to roasting pan and bring to boil, scraping up anybrowned bits.Transfer to heavy medium saucepan.Add Cognac, remainingpoaching liquid and degreased roasting juices.Boil until flavors areintense, about 15 minutes.Knead butter and flour together.Whisk into saucein small bits and simmer until thick, about 8 minutes.Add poached prunesand chestnuts and heat through.Sprinkle with parsley.Carve goose into thinslices.Spoon sauce, chestnuts and prunes over.Roast Goose With Chestnuts And Prunes 117 Rotisserie Marinade Chicken1/4 cup oil1 tablespoon honey1 tablespoon lime juice1/4 teaspoon paprikaseasoned salt to taste (optional)Mix all ingredients well in saucepan and warm just to melt honey.Arrange 4chicken breast halves, skin-side up, in a baking dish or pan sprayed withPam.Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (withoutturning them) 3-4 times during baking or until nicely browned.Immediatelyupon removing from oven, seal baking dish or pan tightly in foil and letstand 15-20 minutes before serving.Although this recipe calls for baking inthe oven, it will actually taste like rotisserie-cooked chicken.Rotisserie Marinade Chicken 118 Salsa Chicken4 skinless, boneless chicken breast halves4 teaspoons taco seasoning mix1 cup salsa1 cup shredded Cheddar cheese4 tablespoons sour creamPreheat oven to 375F.Place chicken breasts in a lightly greased 9x13 inchbaking dish.Sprinkle taco seasoning on both sides of chicken breasts, andpour salsa over all.Bake at 375F for 25 to 35 minutes, or until chicken istender and juicy and its juices run clear.Sprinkle chicken evenly withcheese, and continue baking for an additional 3 to 5 minutes, or untilcheese is melted and bubbly.Top with sour cream and serve [ Pobierz całość w formacie PDF ]
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.Mix breadcrumbs, flour, and Parmesan cheese together.Place milk indish for dipping.Dip chicken in breadcrumb mixture and then in milk andthen back in breadcrumbs.Place in fry pan that the oil has been heated andfry at medium to medium low temperature until golden.Remove and drainchicken.In a saucepan on medium heat, melt butter, add olive oil.Whisk inflour until mixture is blended.Quickly add garlic, water, and 1/2 teaspoonof salt stir well.Add wine and blend.Immediately add half and half andsour cream; stir well.When mixture is smooth add grated Asiago cheese.Stiruntil melted.Finally, sprinkle fresh basil in the sauce, stir lightly, andremove from heat.Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,lightly steamed) 1/4 teaspoon crushed red pepperAssembly: Place pasta in individual pasta dishes.Spoon about 1/2 - 3/4 cupsauce over pasta, add broccoli and mushrooms.Place Parmesan Chicken onpasta and sprinkle red crushed pepper and add grated Parmesan cheese ifdesired.Parmesan Crusted Chicken 116 Roast Goose With Chestnuts And Prunes1 - 16 ounce package pitted prunes3 cups beef stock or canned beef broth1 3/4 cups dry red wine1 1/4 cups prune juice1 - 12 to 13 pound goose1 orange, quartered1 tablespoon salt1 tablespoon ground pepper1 large onion, cut into 8 pieces4 bay leaves6 tablespoons Cognac or other brandy1 tablespoon butter, room temperature1 tablespoon all purpose flour1 - 7 2/5 ounce jar steamed or roasted chestnutsChopped fresh parsleyCombine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy mediumsaucepan.Simmer 10 minutes.Remove mixture from heat.Transfer 12 prunes tosmall bowl, using slotted spoon.Preheat oven to 375F.Pat goose dry.Pullout fat from cavity.Rub inside and out with cut side of orange.Combinesalt and pepper and rub inside and outside goose.Place orange, onion, bayleaves and 12 drained prunes in goose cavity.Tie legs together.Place gooseon rack in roasting pan.Pierce all over with small metal skewer ortoothpick.Roast goose 15 minutes.Reduce temperature to 350F and roast 30minutes longer.Remove fat from roasting pan.Combine remaining 1/4 cup wineand 1/4 cup prune juice and brush some over goose.Continue roasting gooseuntil juices run clear when pierced in thickest part of thigh, basting goosewith wine mixture and removing fat from pan occasionally, about 2 hours.Transfer goose to platter and tent with foil.Let stand 20 minutes.Strainprune poaching liquid, reserving prunes.Degrease roasting juices.Add 1/2cup poaching liquid to roasting pan and bring to boil, scraping up anybrowned bits.Transfer to heavy medium saucepan.Add Cognac, remainingpoaching liquid and degreased roasting juices.Boil until flavors areintense, about 15 minutes.Knead butter and flour together.Whisk into saucein small bits and simmer until thick, about 8 minutes.Add poached prunesand chestnuts and heat through.Sprinkle with parsley.Carve goose into thinslices.Spoon sauce, chestnuts and prunes over.Roast Goose With Chestnuts And Prunes 117 Rotisserie Marinade Chicken1/4 cup oil1 tablespoon honey1 tablespoon lime juice1/4 teaspoon paprikaseasoned salt to taste (optional)Mix all ingredients well in saucepan and warm just to melt honey.Arrange 4chicken breast halves, skin-side up, in a baking dish or pan sprayed withPam.Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (withoutturning them) 3-4 times during baking or until nicely browned.Immediatelyupon removing from oven, seal baking dish or pan tightly in foil and letstand 15-20 minutes before serving.Although this recipe calls for baking inthe oven, it will actually taste like rotisserie-cooked chicken.Rotisserie Marinade Chicken 118 Salsa Chicken4 skinless, boneless chicken breast halves4 teaspoons taco seasoning mix1 cup salsa1 cup shredded Cheddar cheese4 tablespoons sour creamPreheat oven to 375F.Place chicken breasts in a lightly greased 9x13 inchbaking dish.Sprinkle taco seasoning on both sides of chicken breasts, andpour salsa over all.Bake at 375F for 25 to 35 minutes, or until chicken istender and juicy and its juices run clear.Sprinkle chicken evenly withcheese, and continue baking for an additional 3 to 5 minutes, or untilcheese is melted and bubbly.Top with sour cream and serve [ Pobierz całość w formacie PDF ]