Can you give me a few recipes for chicken, apple pie, filet mignon, brie cheese and a salad. I am entertaining and want to make all of these dishes but I do not want to take the time usually nessessary to cook them all. Help!
[ Answer this question ] Want to answer more questions in the Domesticity category? Maybe give some free advice about: Cooking? MakalahLea answered Friday February 18 2005, 3:41 pm: If I were you I would do a theme night. Since you did not specify a food type, I will go with my theme suggestion and give you recipies that blend Italian with American fare. These simple dishes are some of my favs, can all be made ahead in the day then reheated and will satisfy your guests. Write me back if I can be of more help. Enjoy and Best Wishes!
Tuscan Chicken
2 pounds boneless skinless chicken breast halves
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons E.V. olive oil
6 cloves garlic crushed and finely minced
3 tablespoons white wine vinegar (regular cider vinegar or rice wine vinegar will be fine)
3 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
3 tablespoons fresh parsley, finely chopped
2 tablespoons oregano finely chopped
2 tablespoons flour
1 cup dry white wine (Riesling works great, wine cooks out leaving flavor)
2 cups beef broth
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of the garlic cloves. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, oregano and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce over med-high heat 2 minutes. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over medium heat 7 to 8 minutes to cook chicken through. Garnish with parsley.
Can be served with a simple angel hair pasta that has been tossed with butter, E.V. olive oil and fresh parmesean cheese.
**All ovens are different. Keep an eye on your food.
Filet Mignon
6 filet mignon (dressed with bacon)
salt & pepper
3 tablespoons E.V. olive oil
Sauce
3 cups Red Wine (Merlot, Pinot Noir something like that)
2 cloves finely chopped garlic
5 sprigs fresh rosemary
3 tablespoons demi-glace sauce (available in nicer food markets)
3 1/2 tablespoons unsalted butter
salt & pepper
Preheat oven to 375 degrees F.
Season both sides of the filet mignon generously with salt and pepper. In a large heavy skillet (ovenproof), heat the oil over med-high heat until almost smoking. Place the steaks in the hot pan and cook on 1 side, about 3 minutes. Turn the steaks over, there should be a nice crust on top. Transfer the pan to the oven. Roast for 10 to 12 minutes or until the steaks are cooked medium-rare.
Remove the steaks to a platter; cover to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the wine, scraping up all the bottom of the pan. Mix in the demi-glace, stirring to combine. Add garlic and rosemary. Reduce for 10-15 minutes over med-high heat. Put the steaks back in the pan and coat in the pan sauce. Finish with the butter. Put the steaks on serving plates and cut off the butcher's twine from the filets. Pour the wine sauce on top.
Brie
1lb Brie wheel
2 1/2 tablespoons honey
3 teaspoons almonds
apples
pears
crackers
french bread
Preheat oven to 375 degrees F.
Score top of brie (not cutting down more than 1/8 of an inch into the cheese) making 8 cuts.
Place brie in an oven safe dish. Top with honey and almonds. Bake for 8-14 minutes (depending on oven).
Serve with slices of apples and pears, crackers, sliced french bread. *Fresh Cut Veggies make a nice treat too.*
Spring Salad
4 hearts of Romanine, cut into bitesized pieces
1/2 red onion sliced thin (1/8 inch thin)
1/2 cup Gouda Cheese
2 stalks celery, cut into bitesized pieces (1/4 inch)
4 medium tomatoes chopped, seeded
1 cup mandrin oranges
1/2 cup sliced peaches & strawberries
1/4 cup sliced almonds
Combine and toss with a light Balsamic Vinagrette.
Apple Pie
2 Pillsbury ready made crusts
6 apples (red are better)finely chopped
3/4 cup sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons flour
2 tablespoons butter
Preheat oven to 375 degrees F
Combine apples, cinnamon, nutmeg, flour, butter and sugar. Toss to coat apples. Place 1 crust in a buttered pie dish. Fill with apples. Brush water on crust edge, place second crust on top. Press down firmly, flute with fork. Cut 4 slits (over an inch long) into crust top. Brush top with water, sprinkle with sugar. Bake for 50 minutes to an hour, depending on oven.
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