Chicken and Mushroom Pasta Bake (Spaghetti Tetrazzini) | ||
Ingrediens: ? 20g/a small handful of dried porcini mushrooms ? olive oil ? 4 chicken thighs, boned, skinned and cut into bite-sized pieces ? sea salt and freshly ground black pepper ? 2 cloves of garlic, peeled and finely sliced ? 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn ? 200ml oz white wine ? 455g dried spaghetti ? 500ml double cream ? 200g Parmesan cheese, grated ? a sprig of fresh basil, leaves picked |
Description: Preheat the oven to 200?C/400?F/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5?fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving. Copyright Acknowledge
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Sweet Potato Casserole | ||
Ingrediens: 4 medium Sweet potatoes or -- yams (about 2 lb) 1/4 cup Packed brown sugar 1/4 cup Butter 1/2 teaspoon Salt 1 Can (8 oz) crushed -- pineapple 1 tablespoon Packed brown sugar 1 tablespoon Butter 1 teaspoon Water 1/2 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg 1 1/2 cups Miniature marshmallows 1/4 cup Chopped pecans |
Description: 1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes. 2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside. 3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans. Copyright Acknowledged
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Roman-style Chicken | ||
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Perfect Roast Turkey | ||
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Baked Virginia Ham | ||
Ingrediens: 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham |
Description: Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature. Source: http://www.barefootcontessa.com/recipes-fall/1.html Copyright acknowledged |
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