Milanese Fettuccini Alfredo from Rachel Ray
Level:Easy
Yield:4-6 servings
Times:Prep 5 min
Cook 20 min Total:25 min
Ingredients
* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
Monday, November 2, 2009
Chicken Cutlets with Orange and Arugula
Chicken Cutlets with Orange and Arugula from Rachel ray
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
Friday, June 26, 2009
Ricotta cheese cookies
A family Favortie during the holidays!
Ricotta cheese cookie
2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla
Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.
Ricotta cheese cookie
2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla
Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.
sour cream cookies
sour cream cookie recipe
1/2 cup crisco
1 cup sugar
1 egg
cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla
put teaspoon on of batter on cookie sheet (not too big of a heap)
bake at 375 for about 8 to 10 minutes
I usually double the batter.
when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.
1/2 cup crisco
1 cup sugar
1 egg
cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla
put teaspoon on of batter on cookie sheet (not too big of a heap)
bake at 375 for about 8 to 10 minutes
I usually double the batter.
when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.
Monday, June 15, 2009
Green tea with gensing and honey (mock of Arizona tea)
I LOVE Arizona tea with gensing and honey - Tried it- not even close :( see notes below.
* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)
Directions
1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!
My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.
* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)
Directions
1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!
My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.
Thursday, June 11, 2009
Lemon Cream sauce
Lemon Cream Sauce
from Mireille Guiliano
FrenchWomenDontGetFat.com
INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan
Yield: 2 Servings
RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.
When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.
If having with pasta, add and mix. Serve immediately.
Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.
from Mireille Guiliano
FrenchWomenDontGetFat.com
INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan
Yield: 2 Servings
RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.
When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.
If having with pasta, add and mix. Serve immediately.
Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.
Buffalo chicken dip
Buffalo chicken dip
Sara Haines from the today show.
INGREDIENTS
• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded
DIRECTIONS
Mix and bake at 350 degrees for 25-30 minutes.
Serve with Tostito Scoops.
Sara Haines from the today show.
INGREDIENTS
• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded
DIRECTIONS
Mix and bake at 350 degrees for 25-30 minutes.
Serve with Tostito Scoops.
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