Mulligatawny Soup

• 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
•  Salt And Black Pepper To Taste
• 4 Tablespoons Butter
• 1 whole Medium Onion
• 3 cloves Garlic, Minced Finely
• 1/4 cup All-purpose Flour
• 1 Tablespoon Curry Powder
• 32 ounces, fluid Chicken Broth
• 2 cups Half-and-half
• 1 whole Granny Smith Apple, Peeled And Diced
• 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
• 2 teaspoons Salt, More To Taste
•  Freshly Ground Black Pepper
•  Cayenne Pepper (optional, For Spice)

INSTRUCTIONS

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside. 

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes. 

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Chicken Picatta

• 4 whole Boneless, Skinless Chicken Breasts
•  Kosher Salt To Taste
•  Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• 3/4 cups Low Sodium Chicken Broth
• 2 whole Lemons
•  3/4 Cup Heavy Cream
•  Chopped Fresh Parsley
• 1 pound Angel Hair Pasta
• and capers

INSTRUCTIONS

This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente---do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

chicken cordon bleu

1. Pound chicken breasts as flat as possible
2.  slice it open along one side and stuff it with butter, meat and pepper jack cheese. Dip it into flour (seasoned), egg, breadcrumbs. 
3. Fry 4 minutes one side and 2 minutes on the other side in olive, canola, ? 
4. Put into baking dish for a final bake at 400. *Stuff with arugula or spinach or? 
5. Have lemon slices ready for serving.

Baked about 40 minutes for 2 huge breasts. Cut into chicken or use a thermometer.

pie crust from test kitchen

INGREDIENTS

• 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
• 2 tablespoons (25 grams) sugar
• 1 teaspoon (5 grams) kosher salt
• 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
• 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

1. 1.
   Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2. 2.
   Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Sugar Cookies without egg

Eggless Sugar Cookies

 

Print

40 ish cookies

2 sticks of butter (soft)

1 cup of sugar

1 tsp vanilla

6 TBS milk

3 cups of flour

1 tsp salt

4 tsp baking powder

Ingredients

• 1 stick (1/2 cup) butter, softened
• ½ cup sugar
• ½ tsp vanilla
• 3 tbsp milk
• 1½ cups of flour
• ½ tsp salt
   Coupons
• 2 tsp baking powder

See Vegan/Vegetarian Holiday Recipes.

Instructions

1. Preheat oven to 350 F.
2. Line cookie sheets with parchment paper.
3. In a bowl, mix the flour, salt and baking powder. Set aside.
4. Cream the butter and sugar till light and fluffy. Beat in the vanilla and milk.
5. Add the flour mix to the creamed butter and fold till combined. Do not overmix or you will activate gluten toughening the cookies.
6. Roll the dough out to desired thickness but not too thin.I roll the dough out between two pieces of parchment paper. And then place the rolled out dough in the refrigerator to chill before stamping the shape out. Place on baking sheet.
7. Bake about 8-10 minutes. Do not over bake else they would become very crunchy.
8. Let cool on the tray for 1-2 minutes till cool enough to handle. Transfer to wire rack to cool completely. Enjoy!
9. These made about 24 cookies. But yield depends on the size of cookies you decide to make.

• Makes 12
• cookies
• 1⁄2cup sugar
• 1⁄2cup butter (1 stick)
• 2tablespoons milk
• 2teaspoons vanilla extract
• 1cup all-purpose flour
• 1 1⁄2teaspoons baking powder
• 1pinch salt
• 3tablespoons flour
• 1⁄8cup sugar

• DIRECTIONS

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
4. Combine salt, flour and baking powder in a separate bowl.
5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
7. Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
8. Bake for 8-10 minutes, until bottom is lightly golden.
• 1 lb. butter (4 sticks)
  2 c. sugar
  3 c. flour
  1 tsp. baking soda
  1 tsp. salt
  Cream together butter and sugar. Sift dry ingredients together and mix into creamed mixture. Roll into small balls and place on an ungreased cookie sheet. Press slightly with a fork dipped in sugar. Bake at 350 degrees for 8 to 10 minutes until lightly browned.

Spinach casserole

INGREDIENTS

1. 1tablespoon olive oil, plus more for the baking dish 
   
2. 6shallots, thinly sliced
3. kosher salt and black pepper
4. 1cup dry white wine
5. 6large eggs
6. 1cup heavy cream
7. 1cup whole milk
8. 1/4teaspoon grated nutmeg
9. 410-ounce packages frozen spinach, thawed and squeezed to remove excess moisture
10. 8ounces grated Gruyère (8 ounces)
11. 1/2cup grated Parmesan (2 ounces)

Classic Holiday Green Bean Casserole

DIRECTIONS

1. Heat oven to 400° F. Coat a shallow 2½- to 3-quart baking dish with oil; set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
3. In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
4. Bake until the spinach mixture is bubbling and the top is golden brown, 45 to 55 minutes.