Post by Allan on Aug 1, 2007 22:43:50 GMT -5
Cheese-Stuffed Manicotti
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Ingredients
STUFFING:
2 cups ricotta cheese
1 egg, slightly beaten
2 tablespoons minced parsley
4 tablespoons freshly grated Parmesan cheese
1 teaspoon basil
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
SAUCE:
1/4 pound butter (1 stick)
7 tablespoons flour
3 cups chicken broth
1 cup heavy cream
2 cups grated Monterey Jack cheese
1/4 teaspoon Tabasco
Salt to taste
8 Manicotti, cooked, slightly underdone, and drained
Procedure
Combine the stuffing ingredients in a bowl. Set aside.
Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, for3 minutes. Slowly stir in the broth and cream and cook 3 minutes more, until sauce is smooth and thickened. Add the cheese, Tabasco, and salt and cook until the cheese melts. To assemble Manicotti: Preheat the oven to 375*F. Film the bottom of an 11-3/4 x 7-1/2 x 1-3/4 inch baking pan with the sauce. Make a single layer of stuffed manicotti. Cover with the remaining sauce, cover with foil, and bake 1 hour.
Serving Information
Serves: 6
Chicken Baked with Honey and Soy Sauce
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Ingredients
1 3-pound chicken, whole
Marinade:
2 tablespoons honey
2 tablespoons dark soy sauce
2 tablespoons sesame oil
Procedure
Mix the marinade ingredients and rub the chicken inside and out. Allow the bird to marinate for about 30 minutes, turning now and then. Save the marinade for basting. Tie the legs and place the chicken on a roasting rack and pan. Bake at 350*F for 15 minutes and then at 325*F for 20 minutes. Then, turn the heat down to 300*F for 30 minutes. Baste with the remaining marinade a few times during cooking. Watch the bird closely as it cooks. You want it to be golden brown and certainly not burned.
Serving Information
Serves: 4
Creamy Potato Soup
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Ingredients
4 cups peeled, cubed potatoes
1 cup (3/4-inch slices) celery
1 cup coarsely chopped onion
2 cups water
2tsp salt
1 cup milk
1 cup whipping cream
3 tbs butter or margarine, melted
1 tbs dried parsley flakes
1/2 tsp caraway seeds
1/4 tsp ground black pepper
Procedure
Combine potatoes, onion, celery, water, and salt in a large Dutch oven. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture once or twice with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated.
Serving Information
Serves: 6
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Ingredients
STUFFING:
2 cups ricotta cheese
1 egg, slightly beaten
2 tablespoons minced parsley
4 tablespoons freshly grated Parmesan cheese
1 teaspoon basil
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
SAUCE:
1/4 pound butter (1 stick)
7 tablespoons flour
3 cups chicken broth
1 cup heavy cream
2 cups grated Monterey Jack cheese
1/4 teaspoon Tabasco
Salt to taste
8 Manicotti, cooked, slightly underdone, and drained
Procedure
Combine the stuffing ingredients in a bowl. Set aside.
Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, for3 minutes. Slowly stir in the broth and cream and cook 3 minutes more, until sauce is smooth and thickened. Add the cheese, Tabasco, and salt and cook until the cheese melts. To assemble Manicotti: Preheat the oven to 375*F. Film the bottom of an 11-3/4 x 7-1/2 x 1-3/4 inch baking pan with the sauce. Make a single layer of stuffed manicotti. Cover with the remaining sauce, cover with foil, and bake 1 hour.
Serving Information
Serves: 6
Chicken Baked with Honey and Soy Sauce
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Ingredients
1 3-pound chicken, whole
Marinade:
2 tablespoons honey
2 tablespoons dark soy sauce
2 tablespoons sesame oil
Procedure
Mix the marinade ingredients and rub the chicken inside and out. Allow the bird to marinate for about 30 minutes, turning now and then. Save the marinade for basting. Tie the legs and place the chicken on a roasting rack and pan. Bake at 350*F for 15 minutes and then at 325*F for 20 minutes. Then, turn the heat down to 300*F for 30 minutes. Baste with the remaining marinade a few times during cooking. Watch the bird closely as it cooks. You want it to be golden brown and certainly not burned.
Serving Information
Serves: 4
Creamy Potato Soup
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Ingredients
4 cups peeled, cubed potatoes
1 cup (3/4-inch slices) celery
1 cup coarsely chopped onion
2 cups water
2tsp salt
1 cup milk
1 cup whipping cream
3 tbs butter or margarine, melted
1 tbs dried parsley flakes
1/2 tsp caraway seeds
1/4 tsp ground black pepper
Procedure
Combine potatoes, onion, celery, water, and salt in a large Dutch oven. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture once or twice with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated.
Serving Information
Serves: 6