Recipes Included On This Page Chicken with Toasted Garlic and Mustard Cream Sauce Chinese New Year Sweet Sesame Bows Couscous Paella Cranberry Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken with Toasted Garlic and Mustard Cream Sauce Recipe By : Cook's Magazine April 1990 Serving Size : 6 Preparation Time :0:45 Categories : Volume 3-2 Feb. 2000 Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOASTED GARLIC: 1/4 cup vegetable oil 12 large clov garlic -- diced MUSTARD CREAM SAUCE: 2 tablespoons butter 1 large onion -- sliced thin 1 tablespoon white flour 1 3/4 cups chicken stock or canned chicken broth 4 teaspoons Dijon mustard 4 teaspoons coarse mustard 1/3 cup heavy cream 1 1/2 teaspoons sour cream 3 tablespoons minced fresh parsley 1 fresh minced chives or tarragon CHICKEN BREASTS: 6 boneless, halved chicken breast -- 2 pounds Salt Ground black pepper 1 1/2 tablespoons vegetable oil TO COOK: For the Toasted Garlic, heat the oil in a small skillet. Add the garlic; cook over medium-low heat until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and drain on paper towels; set aside. For the sauce, heat butter in a medium saucepan. Add onions; cover and cook over low heat until softened, about 5 minutes. Add flour; cook over low heat, stirring constantly until flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add chicken stock. Bring to boil, cover, and simmer, stirring occasionally until sauce thickens slightly, about 20 minutes. For the chicken, meanwhile, sprinkle chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and saute, turning once, until lightly browned and cook through, about 10 minutes. Cover and keep chicken warm, reserving juices that accumulate. To finish the sauce, stir mustards and cream into the simmering sauce. Remove from heat and stir in sour cream, herbs, and any accumulated chicken cooking juices. TO SERVE: Transfer each chicken breast to a warm dinner plate. Spoon a portion of sauce over each chicken breast, sprinkle with some Toasted Garlic, and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Sauteed chicken breasts lavished with a tart sauce and decorated with toasted garlic. Keep your eye on the garlic while you saute it - there is a fine line between toasted and burnt. Robin**Chicken with Toasted Garlic and Mustard Cream Sauce** GrassRats@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer * Exported from MasterCook * Chinese New Year Sweet Sesame Bows Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung Serving Size : 36 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 6 tablespoons sugar 3 1/2 tablespoons lard or butter 1/2 teaspoon vanilla extract -- optional 1 egg 1/4 cup cold water -- approx. 2 tablespoons white sesame seeds 3 cups oil -- approx. (for deep frying) Place the flour, sugar, lard and vanilla into a mixing bowl. Rub it through your fingers as if you were making pastry. Add the egg and knead to mix well. Add some water a bit at a time, until the dough is soft but not sticky. Put the sesame seeds on a plate and roll the dough in the seeds until it is well covered. Transfer the dough to a lightly floured surface. Roll the dough into a 1/8-inch-thick long rectangle. Cut the dough into 3- x 1-inch strips. Make a 1-inch slit lengthwise in the middle of each strip. Gently fold one end of a strip under and up through the slit, then pull it straight to give the appearance of a bow. Repeat this procedure with all the remaining strips. Heat the oil to a suitable temperature for deep-frying (375°F.). Deep-fry the bows, several at a time, until golden brown. Drain and place on absorbent paper to cool. Store in a tightly covered container to preserve their crispness. According to Mae Leung, Chinese children love these traditional cookies and every family makes lots of them before Chinese New Year to exchange with their friends, relatives and neighbours. She also suggests that it is better to make two separate batches of the recipe rather than one double batch so that you don't have to handle a large amount of dough at one time. From Dim Sum and Other Chinese Street Food by Mai Leung; 1979; ISBN 0-06-090919-6. Hardcover title: The Chinese People's Cookbook. Contributed (untried) to the FareShare Gazette by allium. Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous Paella Recipe By : Feeding the Healthy Vegetarian Family, Ken Haedrich Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 medium onions -- chopped 1 large green bell pepper -- chopped 1 large red bell pepper -- chopped 2 cloves garlic -- (to 3 cloves) minced 2 large tomatoes -- cored, seeded, and coarsely chopped 1 cup frozen peas 1 19 oz can chickpeas -- drained and well-rinsed 3 cups water 1 unsalted vegetable bouillon cube 1 teaspoon salt 1/2 teaspoon saffron threads freshly ground pepper to taste 2 cups couscous 1 8 oz jar artichoke hearts -- packed in water, quartered 1 lemon -- cut into 8 wedges 1 small handfu pitted black or stuffed green olives -- quartered 2 tablespoons chopped fresh parsley Heat the oil in a very large, covered, nonreactive skillet. Add the onions and peppers and saute over medium-high heat, stirring occasionally, for about 7-8 minutes, until the onions are translucent. Stir in the garlic and tomatoes and saute another 2 minutes. Add the peas and chickpeas, cover, and reduce heat to low. Meanwhile, bring the water and bouillon cube to a simmer in a small saucepan. When the cube dissolves, pour the water over the vegetables. Increase the heat and bring the water to a boil. Stir in the salt, saffron, pepper, and couscous. Stir, quickly returning the water to a boil. Cover, reduce the heat to low and cook -- without lifting the lid -- for 1 minutes. Remove from the heat but leave the cover on for 5 minutes. Just before serving, gently fluff the paella with a fork; couscous tends to clump as it cooks. Arrange the artichoke hearts in a circle around the paella and the lemon wedges in a small circle inside the first. Garnish with the olives and parsley and serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. sifted flour 1 c. sugar 1 1/2 t. baking powder 1 t. salt 1/2 t. baking soda 1/2 c. butter or margarine -- (1 stick) 1 egg -- slightly beaten 1 t. grated orange peel 3/4 c. fresh orange juice 1 1/2 c. chopped cranberries 1 c. light raisins (optional) Sift flour,sugar,baking powder, salt, and baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once, and stir just until mixture is evenly moist. Fold in cranberries and raisins. Spoon into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. Remove from pan after 15 minutes, and cool on a wire rack. Nyalae**Cranberry Bread**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.