1 onion, chopped 1/2 cup butter 1 1/2 pounds zucchini – shredded 2 1/2 cups chicken broth 1/2 tsp nutmeg 1 tsp basil 1 tsp salt 1 cup heavy cream Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes. Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.
Preheat oven to 350 2 TBL olive oil 1 small onion, diced fine 1 carrot, diced fine 1/2 tsp cinnamon 1 cup rice 2 cups chicken broth 1/3 cup currents Zest of one orange 1/4 tsp salt Saute almonds in olive oil until golden. Add onion, carrots and cinnamon, stir. Cook 3 minutes. Add rice and cook until translucent. Add chicken broth, currents, orange zest, and Bring to boil. Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender. Sprinkle with chopped green onions and serve.
Pork tenderloin Olive oil 12 1/2 oz Major Grey chutney 12 1/2 oz chicken broth 12 1/2 oz dry white wine Brown pork in olive oil. Add chutney, broth, and wine. Cover and simmer 20 minutes. Remove pork and reduce sauce. Slice pork and serve with sauce. Alternate: use chicken Alternate: other chutneys
1 onion, diced 1 pound carrots, diced Chicken broth to almost cover Salt White pepper 1/2 cup heavy cream 1/2 cup chicken broth dash nutmeg 1 TBL butter chopped chives for garnish Simmer first 5 ingredients until very tender. Puree until smooth. Prepare Dill Yogurt (below) and set aside. Stop here until ready to serve. Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL. Whisk in butter and ladel in to serving bowls. Top each serving with a dollop of Dill Yogurt and sprinkle with chives. Dill Yogurt 16 oz plain yogurt 2 TBL chopped fresh...
This is a trick to clean mushrooms that I picked up in a cooking class and it works really well. Put whole mushrooms in a plastic bag. Add a handful of flour and salt. Add water. Close the bag and shake vigorously. Rinse the mushrooms and put on a paper towel to dry.
1 can pitted, dark red cherries 1 1/2 TBL corn starch 1/4 cup brandy 1/2 cup Triple Sec 1 8×8 chocolate cake (prepared) 2 cups heavy cream 1/3 cup powdered sugar 1 tsp almond extract sliced, toasted almonds Combine cherry juice with corn starch to dissolve. Stir over medium heat to thicken. Add brandy and Triple Sec. Remove from heat. Add cherries. Cool. Whip cream with powdered sugar and almond extract until thickened. In a clear, glass bowl layer cake, cherries, cream, and almonds (2 layers) finishing with cream and almonds on top.
1/2 cup vegetable oil 3 TBL wine vinegar 2 TBL lemon juice 2 TBL sugar 1/2 tsp salt 1/2 tsp dry mustard Mandarin orange segments (or substitute pineapple chunks) Mixed greens Thinly sliced red onions Toasted slivered almonds Mix the first six ingredients for the dressing. Toss the mixed greens, onions, and orange segments with dressing. Top with almonds.
1 pound Italian sausage, cut in to chunks, skin on 2 onions, sliced 3 cloves garlic, minced 28 oz can of tomatoes 3 cans concentrated beef broth 1 can water 1 cup red wine 1 bell pepper, chopped 1 cup zucchini, chunked 12 oz mushrooms, halved 1 tsp Italian herbs, crushed 8 oz pasted, cooked boiling, salted water just before serving. Brown the Italian sausage in a soup pot. Drain fat. Add the onions and garlic. Sauté until golden. Add tomatoes, broth, water, and wine. Simmer 45 minutes. Add vegetables and herbs. Simmer 15 minutes or until tender Just...