Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
JUBILEE CHICKEN 4 to 6 servings
1½ to 2 pounds boneless chicken breast pieces
Flour as needed
2 to 4 tablespoons butter or margarine or extra virgin olive oil or other cooking oil
(corn, canola, or safflower oil)
Salt and freshly ground black pepper to taste
1 garlic clove, peeled and minced
2/3 cup chopped peeled white or red onion
2 to 3 sprigs fresh thyme
8 ounces mushrooms, sliced
½ cup coarsely chopped sweet red pepper
1 cup dry white wine or dry sherry
3 tablespoons minced parsley
Sprigs of parsley and thyme for garnish
On a sheet of wax paper, dredge chicken pieces in flour, coating each lightly. In a large heavy skillet, melt butter or heat oil over moderate heat; add chicken pieces and brown thoroughly, about 10 minutes per side. Season chicken pieces with salt and pepper to taste. Remove chicken to a warm plate, draining drippings back into skillet; cover chicken with aluminum foil to keep warm. Add garlic and onion to hot skillet and sauté, stirring frequently, until crisp tender but not browned. Reduce temperature to low; add thyme sprigs, mushrooms, sweet red pepper, white wine or sherry, and parsley; simmer, uncovered, for 10 minutes. Return chicken pieces to skillet, coating each piece liberally with sauce. Continue to simmer for 3 to 4 minutes until chicken is heated through. Adjust seasoning to taste. Remove thyme sprigs stems from sauce before serving; leaves should have been absorbed into the sauce during cooking action.
To serve, arrange a chicken piece or pieces on each plate. Spoon a small amount of sauce over each serving. Garnish each with a sprig of parsley and thyme. Pass any remaining sauce in a sauceboat.
Note: For a thicker sauce, blend 1½ teaspoons flour into the sauce with the mushrooms. Cook as previously directed.
