8 Servings
Potato American
Vegetables Bake Meatless Potato American
-- Sauce --
4 tablespoon ter
4 tablespoon All purpose ur
2 cup k
-- atoes --
1 1/4 cups ddar shredded
1 1/2 teaspoon t
1/4 teaspoon per
6 medium ato peeled, cooked and cut into 1/4 inch slices
1/2 cup Soft ad crumbs
2 tablespoon ter melted
In a saucepan over medium heat, melt butter. Whisk in the flour, salt and pepper to taste, until smooth. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. Transfer to a greased 2 qt baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350? for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.
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Showing posts with label au. Show all posts
Showing posts with label au. Show all posts
Au Gratin Kielbasa Potatoes
Kielbasa makes a great addition to this otherwise traditional side dish. These tasty potatoes are great served with most meat dishes.
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Tarte au citron
8 Servings
Citron Française
Tarte citron Dessert Pie/Pastry Lemon Dessert Citron Française
3 citrons
4 oeufs
160 g sucre en poudre
60 g beurre
1 pâte sablée
Préchauffer le four a 210°C - Th7 Rincer, brosser les citrons. Les sécher pour râper finement le zeste, ajouter aux zestes le jus des citrons. Dans un saladier, travailler les oeufs entiers avec le sucre pour obtenir un mélange blanc et mousseux. Fondre les 60g de beurre, l'ajouter a la préparation, ainsi que le mélange zestes-jus de citrons. Bien mélanger. Mettre la pâte dans le moule (moule beurré au préalable s'il ne s'agit pas d'un moule en silicone). Verser la creme dans le fond de tarte et enfourner aussitôt - cuire 35 minutes. Attention, le mélange étant tres liquide, il faut le verser dans le moule juste avant de mettre la tarte au four. Sortir du four aussitôt la cuisson terminée et bien laisser refroidir avant de démouler.
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Citron Française
Tarte citron Dessert Pie/Pastry Lemon Dessert Citron Française
3 citrons
4 oeufs
160 g sucre en poudre
60 g beurre
1 pâte sablée
Préchauffer le four a 210°C - Th7 Rincer, brosser les citrons. Les sécher pour râper finement le zeste, ajouter aux zestes le jus des citrons. Dans un saladier, travailler les oeufs entiers avec le sucre pour obtenir un mélange blanc et mousseux. Fondre les 60g de beurre, l'ajouter a la préparation, ainsi que le mélange zestes-jus de citrons. Bien mélanger. Mettre la pâte dans le moule (moule beurré au préalable s'il ne s'agit pas d'un moule en silicone). Verser la creme dans le fond de tarte et enfourner aussitôt - cuire 35 minutes. Attention, le mélange étant tres liquide, il faut le verser dans le moule juste avant de mettre la tarte au four. Sortir du four aussitôt la cuisson terminée et bien laisser refroidir avant de démouler.
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Ham Au Gratin Quiche
Packaged au gratin potato mix is prepared and spread to form the crust, then topped with ham, peas, onion, and a seasoned egg-milk mixture for the quiche.
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Au Jus
20 Servings
Beef drippings
American
Salty Chistmas Beef drippings American
2 teaspoons ur
2 cups Prime Rib ppings
3 hes Salt
2 dashes per
After the roast is removed to a cutting board, add a teaspoon or two of flour to the roast pan and stir well. Add about 2 cups of water. Put over medium heat and stir together well. Scrape off all the “goodies” you can and reduce liquid to about 1/ 2 original volume. Season gravy with salt and pepper to taste. It will be very thin, but potent!
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Beef drippings
American
Salty Chistmas Beef drippings American
2 teaspoons ur
2 cups Prime Rib ppings
3 hes Salt
2 dashes per
After the roast is removed to a cutting board, add a teaspoon or two of flour to the roast pan and stir well. Add about 2 cups of water. Put over medium heat and stir together well. Scrape off all the “goodies” you can and reduce liquid to about 1/ 2 original volume. Season gravy with salt and pepper to taste. It will be very thin, but potent!
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Coq au Vin (Boom)
6 Servings
chicken
French
chicken French
Marinating cken:
1 1 750-ml bottle French Burgundy or California Pin
1 large on sliced
2 ery stalks sliced
1 large rot peeled, sliced
1 large lic clove peeled, flattened
1 teaspoon whole ck peppercorns
2 tablespoons ve oil
1 1 6-pound roasting cken backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2
Cooking cken:
1 tablespoon ve oil
6 ounces thick-cut on slices, cut crosswise into strips
3 tablespoons all purpose ur
2 large llots chopped
2 large lic cloves chopped
4 large fresh me sprigs
4 large fresh sley sprigs
2 small leaves
2 cups low-salt cken broth
Other Ingredients:
4 tablespoons (1/2 stick) ter
1 pound assorted fresh wild hrooms (such as crimini and
1 20 1-inch-diameter pearl ons or boiling onions, peeled
For garnish:
1 Chopped fresh sley
For marinating chicken: Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. For cooking chicken: Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat. Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley. Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. For cooking chicken: Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat. Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.
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chicken
French
chicken French
Marinating cken:
1 1 750-ml bottle French Burgundy or California Pin
1 large on sliced
2 ery stalks sliced
1 large rot peeled, sliced
1 large lic clove peeled, flattened
1 teaspoon whole ck peppercorns
2 tablespoons ve oil
1 1 6-pound roasting cken backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2
Cooking cken:
1 tablespoon ve oil
6 ounces thick-cut on slices, cut crosswise into strips
3 tablespoons all purpose ur
2 large llots chopped
2 large lic cloves chopped
4 large fresh me sprigs
4 large fresh sley sprigs
2 small leaves
2 cups low-salt cken broth
Other Ingredients:
4 tablespoons (1/2 stick) ter
1 pound assorted fresh wild hrooms (such as crimini and
1 20 1-inch-diameter pearl ons or boiling onions, peeled
For garnish:
1 Chopped fresh sley
For marinating chicken: Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. For cooking chicken: Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat. Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley. Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally. For cooking chicken: Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately. Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet. Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat. Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.
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