Recipes To Share

Olive Garden's Stuffed Chicken Marsala


Ingredients:

Cheese stuffing:
1/2 cup smoke shredded cheese (provolone or gouda)
8-oz package of mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed (don't over do it on this one)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion, cut in half and thinly sliced lengthwise
24 oz marsala wine (you can buy in the cooking section of the grocery store, I like Kroger brand)
8 fl oz heavy cream
1 small container of mushrooms, thinly sliced
salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Directions:

1. Pre-heat oven to 350 degrees
2. Combine all cheese stuffing ingredients in a mixing bowl
3. Butterfly thickest section of chicken breasts to create 2 lobes (basically cut in half, to create a pocket in the center). Pound each breast between 2 sheets of plastic wrap or in a large baggie until 1/4 - 1/2 an inch thick.
4. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
5. Fold over other lobe of chicken breast; does not have to seal
6. Heat large saute pan over medium heat
7. Add olive oil and heat until simmering
8. Place flour in a shallow pan and season to taste with salt and pepper
9. Dredge stuffed chicken breasts in flour, shaking of excess
10. Saute chicken breasts with preheated oil, cooking until each side is golden brown
11. Remove chicken from pan and place in baking dish
12. Bake for 10-20 minutes, or until juices run clear and center of chicken reaches 165 degrees
13. Add onion to saute pan and stir to loosen chicken drippings. After 2 minutes, add mushrooms and saute until onions are translucent
14. Deglaze pan with marsala wine - make sure to incorporate drippings from bottom of pan
15. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half
16. Place cooked chicken breasts on a plate and top each with onions, mushrooms, and sauce

Snow Cookies (Pecan Sandies)

Snow Cookies (Pecan Sandies)

Ingredients

1 cup butter (2 sticks)
½ cup confectioner's sugar (plus more for rolling baked cookies)
2 cups all-purpose flour
1 cup pecans
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees
Cream together butter and sugar with electric mixer.
Add flour, pecans and vanilla.
Mix until well-combined.
Scoop teaspoon of dough and roll between your palms to form a ball.
Place on parchment lined baking pan.
Bake 12 minutes, until lightly golden.
Remove from oven and allow to cool completely.
Roll in confectioner's sugar.

You can eat these faster than you can make ‘em. Depending on where you hail from, these are also variously known as Snowballs, Mexican Wedding Cakes, Russian Tea Cakes, etc. The name Pecan Sandies reminds me though of what the French call their shortbread, Sablé. In Spain they call them polvorones which are usually made around Christmas time and the original recipe calls for lard.

7-Up Pound Cake Recipe

7-Up Pound Cake Recipe

Ingredients

1-1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup 7-Up soda

Glaze

1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice
1 to 2 tablespoons 7-Up soda
1/2 teaspoon grated lemon or lime peel, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition.

Transfer batter to prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.

For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake. Yield: 16 servings.

Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

I make a 7up cake somewhat like yours. I just ad 1/2 cup of 7up and 1/2 cup of almond amaretto. Then I spread a heavy layer of Amaretto Butter cream frosting on it.
In a small mixing bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. I then ad more Amaretto until it is the right spreading consistency.

Wow! My admiration goes to people's persistence in baking from scratch in spite of ad assaults from makers of mixes and ready to eat offerings marketed by giant baking conglomerates.

For the longest time I too was too fond of the Sarah Lee pound cake which a lot of bakers including me tried replicating at home without much success. It’s crumb texture is virtually impossible to achieve with large baking containers claimed Rose Biranbaum in her Cake Bible pound cake peroration. Trish Boyle’s Plainly Perfect pound cake baked in a small loaf pan seems to bear out Rose’s view. Perfect size too for a solitary soul like me when not expecting guests.

I bake hot cross buns around this time of the year. Here’s what I baked seven years ago which I surely would have forgotten if I had not taken this shot.



I use a simple, easy and quick recipe for hamburger buns I found in the King Arthur Flour site called Moomy’s Beautiful Buns and enrich it with egg, spices and raisins and diced candied citrus peel. I have experimented with different approaches to making the cross over the years and have not settled on a satisfactory one yet.

I also developed a way to delay their going stale quickly by adding a bit of unflavoured instant mashed potato flakes to the dough.

A simple recipe for turning out great hot cross buns in a hurry is by spicing up (with cinnamon, ginger, cardamom, nutmeg and cloves) along with the addition of candied orange peel and raisins Moomie’s Beautiful Burger Buns.

The characteristic cross can be done with a shallow scoring of the top and piping of the white glaze on the trough before baking.

Moomie's Beautiful Burger Buns
(from the King Arthur Flour forum)

1 cup water (250 ml)
2 T lard
1 egg
3 1/4 cups AP flour (use 500 g for less sticky dough)
1/2 cup unflavoured instant mashed potato (my addition)
1/4 cup sugar
1 t salt
1 T yeast (reduce to 1 teaspoon to slow the process down some)

Dump all the ingredients in your food processor and turn it on until everything forms into a ball and clean off the sides of the container. Allow to rest about 10 to 20 minutes depending on your kitchen temperature.

Turn over onto lightly floured work surface. Divide into 9 equal pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; let rise about 30 to 40 minutes.

Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.

These spice and raisins filled buns are good enough to eat but the eponymous cross on top is traditional.
Make a soft paste out of flour, water and shortening and place in
a paper cone and squeeze out lines to make crosses. Either diagonally or this way:



You can also glaze them with runny apricot jam after baking.
A muffin pan can also be used to bake individual tall buns.

First Place Coconut Macaroons Recipe

First Place Coconut Macaroons Recipe

Ingredients

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites
1/2 teaspoon vanilla extract

Directions

In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Less sweet, less gooey and comparable carb loading power, another easy and quick Cinnabon knockoff. Use the same dough as Moomie’s Beautiful Burger Bun flattened into a rectangle with a rolling pin, sprinkled with washed raisins, chopped nuts and candied citrus peel:

Pistacia atlantica pickled .
It is very simple . ( Cleaning pistacia atlantica may be a bit hard. )
Consists of fresh pistacia atlantica + vinegar and salt.



After 6 to 12 months, pickles are ready like this :

The Guide to Marshmallow Roasting

Right at this moment, thousands of people around the world are warming themselves at a fire. They are sitting at beach bonfires, tossing pine cones onto a campfire in the woods, or shielding a little fire in their driveway from the wind. And every single one of these people would be happier if they were holding a marshmallow on a stick.



DL @ ZS / OL

https://www7.zippyshare.com/v/4BWSWHzt/file.html

https://openload.co/f/-yfUa2FVnPQ/GU1D3.rar

PW: haiducii

Baked a fruit cake with leftover candied citrus peel, dried fruits and nuts from before Christmas. The whole house smelled of the holidays all over again. Used Trish Boyle’s Simply Perfect Pound Cake with no adjustments save the addition of the fruits and nuts and the use of an additional loaf pan.

I’m a pushover with regards to coleslaw, any kind, including KFC coleslaw and the wilted coleslaw in Jewish delis they serve with corned beef on rye so it was love at first try for me with this Men’s Favourite Salad from the now defunct Gourmet Magazine:


Men's Favourite Salad

YIELDMakes 8 to 10 servings ACTIVE TIME20 min TOTAL TIME35 min
INGREDIENTS
1 (2 1/2-lb) green cabbage, outer leaves discarded
1 medium onion, halved lengthwise, then thinly sliced crosswise
2 tablespoons chopped fresh flat-leaf parsley
2 cups 4% cottage cheese (preferably small-curd; 16 oz)
1/2 cup plus 2 tablespoons mayonnaise
1 teaspoon fresh lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon black pepper

PREPARATION
Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.

"2 cups 4% cottage cheese (preferably small-curd; 16 oz)"

I am assuming this full fat cottage cheese - correct?? I don't think I ever saw 4%, usually just 2% or 1%. I am a big fan of coleslaw - there is no knocking KFC's - I love it! =)

I have never tasted coleslaw with cottage cheese in it and can't wait to try this! Thanks for the recipe trencherman!

pointguy36 said:

"2 cups 4% cottage cheese (preferably small-curd; 16 oz)"

I am assuming this full fat cottage cheese - correct?? I don't think I ever saw 4%, usually just 2% or 1%. I am a big fan of coleslaw - there is no knocking KFC's - I love it! =)

I have never tasted coleslaw with cottage cheese in it and can't wait to try this! Thanks for the recipe trencherman!

Click to expand...

I have used cottage cheese of varying butter fat contents with this over the years and it seemed did not make much difference on the taste.