RecipeDrawer |
Ingredients:
1/2 cup all-purpose flour
1 tablespoon Essence
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter, separated
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Preparation:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Serves 4 |
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Ingredients:
1 1/2 cups graham cracker crumbs (for crust)
1/4 cup ground pecans (for crust)
1/4 cup sugar (for crust)
1 teaspoon cinnamon (for crust)
6 tablespoons melted butter (for crust)
1 1/2 pounds cream cheese (softened)
1 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 vanilla beans
4 eggs
2 tablespoons heavy cream
Preparation:
Preheat oven to 350° F. For the crust, mix together the crumbs, sugar, cinnamon and ground pecans if you have them in a bowl. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool. In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake. Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan. Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf. |
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Ingredients:
3 pounds ground beef
3 tablespoons vegetable oil
3 cups beef broth
1 14 oz can diced tomatoes (do not drain)
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced finely
6 cloves garlic, minced
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
Preparation:
In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef. Return the ground beef to the pot. Add onions and green bell pepper to the ground beef and cook over medium heat with stirring until the onions are soft and translucent. Add the garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes. Pour in the beef broth, diced tomatoes, tomato sauce, tomato paste, and cider vinegar. Stir to mix well. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Cook's Note: Most chili recipes with beef have you leave the fat in the chili then remove it once you have refrigerated the chili overnight. You can also do that with this beef chili recipe, but if you are serving the chili right away, you should go ahead and drain the fat off. |
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Ingredients:
1 ounce vodka
1 ounce Kahlua
1 ounce water
Preparation:
Add ingredients over ice and stir. Replace water with cream to make a White Russian. |
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Ingredients:
1 1/2 ounces Bacardi light rum
3/4 ounce triple sec
3/4 ounce orgeat syrup
3 ounces orange juice
3 ounces pineapple juice
splash Bacardi 151 rum
splash dark rum
Preparation:
Fill a 16-ounce glass with ice. Add the light rum, triple sec, orgeat, orange juice, and pineapple juice; then give the drink a quick stir. Splash the 151 and dark rum on top. Do not stir. Make a small cut in the pineapple wedge, then stick a toothpick into the pineapple wedge on the opposite edge. Pierce a maraschino cherry onto the toothpick. Slip the pineapple slice onto the rim of the glass (into the cut that you made). Add a straw and serve. makes 1 serving (1 vote) |
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Ingredients:
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Preparation:
Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. In a blender or with a mixer, combine all of the remaining ingredients until smooth. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. They should be light brown. Cook on the other side for same amount of time, until light brown. Makes 8 to 10 pancakes. |
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Ingredients:
6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1/2-1 teaspoon ground ginger
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Preparation:
1. Cut chicken breast into 1 inch strips or bite size pieces. (1 vote) |
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Ingredients:
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Preparation:
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. 12 Servings (1 vote) |
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Ingredients:
1 12oz Can Minute Maid Frozen Lime Juice
18oz Water
6oz Orange Juice
8oz Tequila
4oz Triple Sec
Preparation:
Mix all ingredients in a pitcher an pour over ice. Split the Triple sec with Gran Marnier for a smoother flavor (1 vote) |
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Ingredients:
8 egg yolks
1 cup powdered sugar
1 quart whole milk
1 teaspoon vanilla extract or more to taste
Preparation:
Beat the yolks with the sugar; when the mixture is a pale yellow slowly stir in 1 quart of the best quality whole milk. Put the pot on a high flame and continue stirring with a wooden spoon until it begins to steam, then reduce the heat to low lest it curdle and continue stirring gently until it begins to thicken sticks somewhat to the spoon. |
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