Geee Posted December 18, 2012 Share Posted December 18, 2012 Amaretto Cheesecake 1 ½ cups graham cracker crumbs 2 tbsp sugar 1 tsp ground cinnamon ¼ cup plus 2 tbsp butter or margarine, melted 3 8 oz pkg cream cheese, softened 1 cup sugar 4 eggs ⅓ cup Amaretto 1 8 oz carton sour cream 1 tbsp plus 1 tsp sugar 1 tbsp Amaretto ¼ cup toasted sliced almonds 1 1.2 oz chocolate candy bar, grated Combine graham cracker crumbs, 2 tbsp sugar, cinnamon and butter; mix well. Firmly press mixture into bottom and 1/2 inch up the sides of a 9" spring form pan. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, on at a time, beating well after each addition. Stir in 1/3 cup Ameretto; pour into prepared pan. Bake at 375 for 45 to 50 minutes or until set. Combine sour cream, 1 tbsp plus 1 tsp sugar and 1 tbsp Ameretto; stir well, and spoon over the cheesecake. Bake at 500 for 5 minutes. Let cool to room temperature; refrigerate 24-48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and the grated chocolate. Carrots Cointreau 4 servings 1 16 oz can small belgian carrots 1 tbsp. instant orange breakfast drink ¼ tsp. salt 1 tbsp. cornstarch ½ tsp. ground nutmeg 2 tbsp. butter 1 tsp. chopped fresh or dried parsley 1 tbsp. sugar 2 tbsp. cointreau Drain carrots; reserve liquid. Place carrot liquid, orange drink, slat, cornstarch and nutmeg in a medium size saucepan and bring to a boil over medium heat, stirring constantly until mixture thickens. Add butter, parsley, sugar, Cointreau and carrots. Cook 3-4 minutes over low heat. Serve hot. Note: Can use frozen small carrots and regular orange juice instead of Cointreau. Chicken Marsala -- ¼ cup flour to taste salt and pepper 4 chicken breasts or thighs 2 tbsp olive oil ½ cup dry Marsala ½ cup chicken stock ½ lemon ½ cup sliced mushroom 1 tbsp parsley Season the flour with salt and pepper. Lightly coat the chicken with chicken with seasoned flour. Heat the olive oil in a frying pan on medium heat. Place the chicken in the pan and brown on both sides then remove from the pan and set aside. Add the dry Marsala to the pan and gently bring to boil removing the alcohol. Add the chicken stock, lemon juice and stir in the mushrooms. Lower the heat and cook for about 10 minutes, reducing the marsala sauce. Return the browned chicken breast to the pan, spooning over the sauce. Cook for about 15 minutes on each side until cooked. Serve with leftover mashed potatoes, pasta or rice. Garnish with parsley. Bordeaux Apples 6 servings 6 tart cooking apples juice of 1/2 lemon 2 cups sugar ½ stick cinnamon, slivered 2 cups dry red wine(bordeaux) Preheat oven to 250. Peel and core apples; place in cold water with lemon juice to prevent discoloring. Drain and put into oven-proof casserole with lid. Fill apple cavities with sugar and pour wine around apples. Cover and bake, at 250, for 2 hours. Serve warm or chilled, with or without cream. Fish in Champagne Sauce 6 servings 1 cup sliced mushrooms 3 tbsp butter or olive oil 3 large yellow onions, peeled and sliced 4 cloves garlic, crushed 3 #s fresh whitefish(cod,bass, snapper) cut into serving pieces of equal thickness 1 bouquet garni 1 (750 ml or a fifth) bottle brut or dry champagne 1 cup brandy 5 tbsp flour & 5 tbsp butter or olive oil parsley, chopped, for garnish In a heated frying pan, saute the mushrooms in half the butter or olive oil. Set aside. Heat a 3 quart covered Dutch oven and saute the onions and garlic in the remaining butter until they begin to brown. Place the fish pieces on top of the onions and place the bouquet garni on top of that. Add the champagne and bring to a light boil. Warm the brandy in a small saucepan so that you can set it aflame. It is necessary to remove the heavy alcohol. Be careful with this; just heat it until it is fairly warm. Light it with a match and pour it over the fish. Cover the pot and simmer until the fish is tender but still holds together, about 20 minutes. In the meantime, prepare the roux by cooking the butter and flour together for a few minutes in a small pan. Do not discolor the flour. Set aside. Remove the fish to a heated platter along with the onions on the bottom of the pot. Remove the bouquet garni and discard. Reduce the pot juices by one third over high heat. Return to the heat and add the mushrooms, stirring until the sauce is thick and the mushrooms warmed. Taste the sauce to see if salt is needed. It probably will not. Pour the sauce over the top of the fish and add the parsley garnish. Brandied Coffee Jello 6 servings 4 tsp unflavored gelatin ½ cup brandy 3 cups hot strong coffee ½ cup sugar ½ cup lightly sweetened whip cream whipped cream, as garnish Sprinkle gelatin over brandy in mixing bowl and allow to soften for 10 minutes. Gradually stir in coffee combined with sugar and stir mixture until gelatin is completely dissolved. Divide mixture into 6 clear glass dessert bowls; chill until it is well set. Garnish with sweetened whipped cream. Chili Beer Brisket of Beef -- 2 ½ #s beef brisket ½ cup onions, chopped 1 tsp salt 1 tsp black pepper ¼ tsp garlic powder 1 jar(12 oz) chili sauce 1 can(12 oz) beer 2 tomatoes, sliced for garnish 6 parsley sprigs, garnish Place beef brisket, fat side down, in crock pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Set crock pot on low for 6 hours. Pour beer over brisket. Increase temperature to high and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley. Easy Cherry Almaretto Pie 8 servings 15 oz pkg Pillsbury All Ready Pie Crusts 1 tsp. flour filling: ¾ cup butter or margarine, softened 1 ½ cups powdered sugar 2 tbsp. almond flavored liqueur or 1 tsp almond extract 1 egg topping: 21 oz can cherry fruit pie filling 2 tbsp. almond flavored liqueur or 1 tsp almond extract whipping cream, whipped, sweetened sliced almonds, toasted shaved chocolate*, if desired Heat oven to 450. Prepare pie crust according to package directions for unfilled one crust pie using 9" pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In medium bowl, beat butter and powdered sugar until light and fluffy. Add 2 tbsp liqeuer and egg; blend well. Spread filling into cooled pie crust; spread evenly. In small bowl, combine cherry pie filling and 2 tbsp liqeuer. spoon over butter mixture. Refrigerate at least 2 hours or until firm. Garnish with whipped cream, toasted almonds and shaved chocolate before serving. Store in refrigerator. Bailey's White Chocolate Mousse Pie 8 servings 1 # white chocolate 1 stick unsalted butter 4 egg yolks 8 egg whites 1 cup heavy cream ½ cup Bailey's Irish Cream Liqueur whipped cream, for garnish chocolate crust: 2 cups fine chocolate wafer crumbs 6 tbsp melted unsalted butter To make the chocolate crumb crust, mix 2 cups fine chocolate wafer crumbs with 6 tbsp melted unsalted butter. Press into bottom and sides of a buttered 10" pie pan. Crumb shell should be thin. Chill before filling with mousse. Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Melt butter (it should be warm, not hot) and combine with white chocolate in a mixing bowl until smooth. Beat egg yolks until thick and pale in color. Add egg yolks to chocolate mixture and whisk until smooth. Beat egg whites until soft peaks form and fold into chocolate mixture. Whip cream until soft peaks form and gently fold into mousse. Carefully stir in Bailey's. Pour into the chocolate crust and refrigerate until set, at least 2 hours. Garnish with whipped cream rosettes and chocolate shavings just before serving. Canada Goose with Sweet Brandy Sauce 6 servings 1 6# goose to taste salt 1 large onion, peeled 2 apples, cored and quartered 1 medium potato , halved 6 to 8 strips bacon Sweet Brandy Sauce: ¾ cup honey ½ cup brown sugar ½ cup red Chianti wine ½ tsp worcestershire sauce 2 oz brandy Preheat oven to 300. Rub cavity generously with salt. Place onion, apple quarters and potato halves inside goose. Cover goose with strips of smoked bacon. Place in 300 oven and bake for approximately 3 hours or at 30 minutes per pound of goose. Baste every 15 minutes of last hour with sweet brandy sauce. Serve with warm Sweet Brandy Sauce. Sweet Brandy Sauce: Mix all ingredients is a small saucepan over medium heat. Stir briskly for 2 minutes, or until sugar is dissolved. Serve warm. Makes 1 3/4 cups. Clams Bordelaise 4 servings 6 shallots(optional)or 8 green onions or 1 yellow onion, chopped ¼ cup olive oil 3 or 4 quarts clams, in shells, drained ¼ cup parsley to taste pepper 1 tsp whole thyme 1 cup dry white wine In a large kettle with a tight fitting lid, saute a few shallots or green onions, or yellow onion in a little olive oil. Add the clams, parsley, a few twists from your pepper mill, add a couple of pinches of whole thyme. Add the wine, and cover the pot. Place on high heat until the clams open, about 10 minutes. Serve with the sauce poured over the clams. Variation: You may add 3 cloves of chopped garlic, or remove the clams from the pot, and thicken the sauce with a little roux, a paste made from melted butter and flour; pour the thickened sauce over the clams. Blue Cheese, Port and Walnut Spread -- 1 # blue cheese ½ cup butter, softened ⅓ cup port wine 1 ½ cups toasted walnuts, finely chopped In a food processor, blend together cheese, butter and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Spoon the spread into a crock. Cover and chill before serving. Serve with an assortment of crackers and vegetables crudites. Makes about 4 cups. Bourbon Balls 1 cup crushed vanilla wafer crumbs 1 cup pecans , chopped 1 cup powdered sugar ¼ cup bourbon 1 ½ tbsp white corn syrup 2 tbsp cocoa Mix bourbon and corn syrup together. Then mix with combined vanilla wafer crumbs, pecans and cocoa. Roll into balls, about the size of a large pecan, and then roll in powdered sugar. Chicken A La Michelob 1 medium onion, chopped(1/2 cup) 2 tbsp. butter or margarine 1 can condensed tomato soup ⅔ cup beer 1 tsp curry powder ½ tsp dried oregano, crushed dash pepper 3 medium chicken breasts , split In a saucepan, cook onion in butter until tender but not brown. Stir in soup, beer and seasonings. Simmer uncovered for 10 minutes. Arrange chicken breasts in baking dish. Pour mixture over. Bake uncovered in a 350 oven for 50-55 minutes. Sprinkle with Parmesan cheese. Serve over egg noodles or rice. Brandy Cheese Balls 1 # sharp cheddar cheese, grated ½ # roquefort cheese, crumbled 1 # cream cheese 1 onion, grated 6 tbsp. worcestershire sauce ¼ cup brandy 2 tsp. tabasco ½ tsp. celery salt ½ tsp. garlic salt 2 dashes garlic powder 1 cup chopped nuts(pecans) 1 cup chopped parsley Let all cheeses reach room temperature. Put cheeses and remaining ingredients in large bowl of mixer. Cream thoroughly. Chill several hours; shape into balls. Wrap, refrigerate or freeze. Before serving, roll in chopped pecans and parsley mixed together. These balls will become soft, so do not take out of refrigerator too long before serving. Make one batch at a time. Recipe may be halved. Banana s Foster -- 2 tbsp brown sugar 1 tbsp butter 1 ripe (firm) banana, sliced lengthwise dash cinnamon ⅓ oz banana liqueur 1 oz white rum 1 large scoop vanilla ice cream Melt brown sugar and butter in hot chaffing dish. Add banana and saute only until tender(do not overcook). Sprinkle with cinnamon. Pour banana liqueur and rum over all and flame. Baste with warm liquid until flame burns out. Serve immediately over ice cream. Yields 1 serving: double proportionately per person. Have ice cream already in each serving dish before starting chaffing dish. Beef in Red Wine and Mushrooms 8 servings 4 #s beef stew, lean, cut in 1" pieces 4 tbsp olive oil 4 cloves garlic, peeled and sliced 2 ½ cups red wine(dry burgundy type) 1 cup brown soup stock ½ oz dried mushrooms 1 bay leaf 1 tsp thyme to taste salt and pepper Heat a large frying pan, add the oil, and brown the meat. Do so in small batches so that the meat is not crowded and can cook quickly. Remove the meat from the pan and add the garlic. Saute for a few moments and deglaze the pan with 1 cup of the red wine. Use a wooden spoon to scrape the brown richness from the bottom of the pan. Pour the pan mixture over the meat and add the rest of the wine. Place all in a covered baking casserole and marinate overnight, covered, in the refrigerator. The next day, add the remaining ingredients to the pot and place in a 325 oven, covered. Allow to simmer until tender, about 2 1/2 hours. You may wish to thicken with a roux. Beef in Burgundy 8 servings 6 slices bacon 3 #s good stewing beef olive oil or peanut oil(optional) 3 or 4 cups burgundy or dry red wine 2 cups beef stock 2 tbsp tomato paste 3 cloves garlic, crushed ½ tsp thyme 1 bay leaf to taste salt 1 # mushrooms, browned in butter 2 or 3 yellow onions, peeled, chopped and browned in butter roux of 1/2 cup flour browned in 1/2 cup butter Cut the bacon into little strips, and blanch them with boiling water. Fry gently, being careful not to burn them or to darken the fat. Remove the bacon from the pan, and in the fat, brown the beef. You may wish to add a little olive oil or peanut oil to the pan. (Note that the meat is not floured before being browned.) Brown the meat carefully and rapidly so that it is a deep brown on all sides. Place in a 4 quart casserole. Add the wine and soup stock. Add the tomato paste, garlic, thyme, a bay leaf, and a little salt. Careful with the salt-taste first. Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon. Add this dark liquid to the casserole. Bake the casserole in a 350 oven for 2 to 3 hours. (you may also cook this in a heavy skillet on top of the stove.) When the beef is tender, add the mushrooms and yellow onions. Let all cook together for 20 minutes, and then thicken the whole with the roux. Coquilles Saint Jacques 3 # scallops 3 cups dry white wine 1 onion 1 bay leaf 2 stalks celery 2 tsp salt ½ tsp white pepper ¾ # mushrooms, chopped ½ cup onion, chopped 1 tbsp. parsley, minced 5 tbsp. flour 3 egg yolks 6 tbsp. heavy cream 2 tbsp. bread crumbs 6 tbsp. butter Wash scallops; drain and slice. Combine in a saucepan the wine, onion, bay leaf, celery, salt and pepper. Bring to a boil and add the scallops; cook over low heat 5 minutes. Drain, reserving the strained stock. Melt 2 tablespoons butter in a skillet; saute the mushrooms, onion and parsley 10 minutes, stirring frequently. Melt the remaining butter in a saucepan; blend in the flour. Gradually add stock, stirring steadily to the boiling point. Cook over low heat 5 minutes. Beat the egg yolks and cream together; gradually adding the hot sauce, stirring steadily to prevent curdling. Mix in the scallops and sauteed vegetables. Taste for seasoning. Divide the mixture among 12 scallop shells or remekins. Freeze 6, then wrap, seal, label and return to freezer. For tonight's dinner: sprinkle the remaining 6 shells with the bread crumbs; dot with a little butter. Bake in 425 oven 10 minutes, or until browned. To serve from frozen state: Arrange the frozen shells on a baking sheet; sprinkle the tops with bread crumbs and dot with butter. Bake in 400 oven for 20 minutes, or until hot and browned. Serve 6 each time. Beer Beef Brisket -- 5 # beef brisket seasoned salt pepper to taste 1 very large white onion , sliced 4 cloves garlic, chopped 1 can beer ½ cup lemon juice Place brisket in a large heavy pot. Cover with water and add seasonings. Bring to a boil. Then reduce heat and let simmer, add the beer and lemon juice. Simmer to doneness wanted. ( 3 hours or so, serve with potatoes)(Irish style). Chicken in Port 4 servings olive oil for frying 10 chicken thighs 2 cloves garlic, crushed to taste salt and pepper ½ cup yellow onion, peeled and chopped ½ cup mushrooms, finely chopped 1 cup ham steak, cut into julienne 2 cups dry port or tawny ½ cup whipping cream roux: 2 tbsp flour 2 tbsp butter Heat in a large frying pan and then add the olive oil. Season thighs with salt and pepper and fry until brown on both sides. Remove to a heated platter. Saute the garlic, onion, and mushrooms until the onions are clear. Add the ham to the onions and cook for 3 minutes. Add the chicken thighs and port to the pan and cover. Simmer until the chicken is tender, about 15 minutes. Remove the chicken to a heated platter and add the cream to the sauce. Reduce the sauce a bit and thicken with the roux. Correct the seasoning for salt and pepper. Return the chicken to the sauce and serve over pasta or rice. Brandy Milk Punch -- ¾ cup brandy 2 cups milk ¼ cup powdered sugar 3 tbsp. creme de cacao ½ tsp. nutmeg 1 egg white 4 ice cubes ½ tsp. vanilla In blender container, combine brandy, milk, powdered sugar, creme de cacao, nutmeg, egg white, ice cubes, and vanilla. /blend until frothy. Serve in tall glasses topped with more nutmeg. Makes 5 1/2 cups or 1 blender full. Chocolate Hazelnut Banana Burritos with Jack Daniels Sauce 8 servings ganache(1 cup) ¼ cup heavy cream ½ tbsp light corn syrup 1 tbsp butter ½ cup semi sweet chocolate chips burritos: 4 medium ripe bananas 4 oz chocolate ganache 3 oz hazelnuts, toasted and crushed 16 sheets phyllo dough 2 tbsp melted butter 2 cups Jack Daniels sauce powdered sugar to dust Jack Daniels Sauce: 3 egg yolks 2 tbsp granulated sugar ¼ cup Jack Daniels ½ tbsp vanilla 2 tbsp brown sugar ¾ cup heavy cream Bring the cream, syrup, and butter to a boil. Remove from the heat and cool for 3 minutes. Stir in chocolate. Reserve at room temperature. Burritos: Preheat oven to 375 degrees. Peel and slice each banana in half lengthwise and crosswise. Pipe half of the bananas with the ganache and dip the other half into the hazelnuts. Sandwich together one of each piece and wrap tightly in buttered phyllo dough like a burrito. Bake at 375 for 15 to 20 minutes until golden brown. Cool slightly and slice diagonally with a serrated knife. Sauce: Cook the yolks, sugar and vanilla over a double boiler until thickened. Remove to a mixer and whip until cool and thick. In a separate bowl, whip the heavy cream until soft peaks form. Combine with cold egg mixture. Adjust consistency with liquid cream. Ladle sauce into the middle of the plate and stack the burrito halves on top. Dust with powdered sugar and garnish with fresh fruit and mint. Coq Au Vin -- ½ cup salt pork, diced 2 tbsp. butter 1 3 1/2 # fryer, cut up 1 tsp salt ⅛ tsp pepper ½ # small white onions ½ # small mushrooms ½ cup scallions 1 clove garlic, minced 2 tbsp. flour 2 cups red or white wine 3 sprigs parsley ½ bay leaf ⅛ tsp thyme minced parsley Cook pork in boiling water in dutch oven 5 minutes. Drain. Add butter, saute pork until brown. Remove; reserve. Saute fryer in Dutch oven until brown. Salt & pepper. Add onions and mushrooms. Cover; simmer 15 minutes. Add scallions and garlic. Simmer 1 minute. Stir in flour. Slowly add wine, stirring until thickened. Sprinkle on next 3 ingredients and diced pork. Bake at 350, covered, until chicken is tender, 1 hour and 40 minutes. Chicken with Mustard and Wine Sauce 2 servings 1 whole frying chicken 2 tbsp peanut oil 2 large cloves garlic, peeled and sliced thin 2 tbsp chopped shallots(may substitute red onion) ½ cup dry white wine(more may be needed) 1 cup leeks sliced into 2" lengths, washed and drained to taste salt and pepper 3 tbsp dijon mustard ¼ cup whipping cream, unsweetened and unwhipped Hack the chicken(cut into serving pieces). Use a cleaver and have the pieces no larger than 2 inches square. Heat a large frying pan or wok and add the oil. Saute the chicken pieces over high heat, stirring as you cook, until they are browned. Remove the chicken from the wok; drain the oil and discard. Saute the garlic and shallots or red onion in the pan for a minute. Add the white wine and the chicken. Cover and simmer until the chicken is tender, about 15 minutes. Increase heat to high. Add the leeks. Toss and cook for a moment. Add salt and pepper to taste. Cover and cook over medium heat for 3 minutes. Add the mustard and cream. Toss and serve. You may need to add more wine if the sauce is too thick. Beer Bread -- 3 cups self rising flour ⅓ cup sugar 1 can beer , room temperature Mix together. Pour into a greased loaf pan. Bake at 350 for 40 minutes. Clams and White Wine Sauce 2 servings 4 #s fresh clams ¼ cup olive oil 3 cloves garlic, peeled and sliced thin 2 green onions, chopped ½ cup celery tops, chopped 3 tbsp parsley, chopped ½ cup dry white wine 1/16 tsp freshly gound black pepper 2 tbsp each butter and flour, cooked together to form a roux Be sure the clams are all tightly closed when you purchase them. Wash the clams and soak them in fresh water for about 1 hour. Drain. Heat a 12 quart kettle and add the olive oil. Saute the garlic and green onions for just a few moments. Put the drained clams in the pot along with the remaining ingredients except the roux. Cover and cook at the medium-high heat until the shells are opened wide. Discard those that do not open. Remove the clams from the pot, leaving the nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir until the sauce thickens. Pour the sauce over the clams and serve. Chicken Grand Marnier 6 servings 3 chicken breasts , split 1 oz Grand Marnier 1 can orange juice concentrate Skin chicken, place in baking dish. Season chicken. Pour orange juice and Grand Marnier over chicken. Marinate for 30 to 60 minutes. Turn chicken with meat side up. Bake uncovered for 75 minutes in moderate oven. Chocolate Kahlua Cheesecake 2 #s cream cheese ¼ cup firmly packed dark brown sugar 1 ¼ cups sugar ¼ cup all purpose flour 1 ½ tsps instant coffee, divided use 6 oz Kahlua, divided use 5 eggs 7 oz semisweet chocolate chips Put cream cheese, dark brown sugar, white sugar, flour, 1/2 tsp of the instant coffee and 3 oz of the Kahlua in a mixer bowl. Using a flat beater, mix ingredients until smooth. Then, with machine running, add eggs one at a time and continue beating until all ingredients are incorporated and smooth. Melt chocolate chips with remaining instant coffee and Kahlua in the microwave oven on high power for 1 1/2 minutes. Remove from microwave oven and whisk by hand until smooth. Add about 2 cups of the cream cheese batter to the chocolate mixture and mix thoroughly by hand. Heat oven to 250F. Pour this mixture on top of the remaining cream cheese mixture and swirl a couple of times with a rubber spatula. Pour resulting batter into a buttered 9" springform pan and smooth the surface with the rubber spatula. Bake in oven for 1 hour and 45 minutes. When done, chill in refrigerator. Remove from springform pan and serve. Chicken in Red Wine 4 servings 2 1 1/2 to 2 # chickens, quartered and deboned 1 carrot, diced 1 medium onion, diced 1 clove garlic, chopped 2 ½ cups burgundy 2 fresh tomatoes, quartered 1 bay leaf 1 tsp thyme 3 tbsp vegetable oil 3 cups chicken stock 6 oz mushrooms, quartered 2 oz thick sliced smoked bacon, cut in 1/4" pieces 12 pearl onions, peeled and cooked to taste salt and pepper flour for dredging Cut chicken wings off at second joint. Season all pieces with salt and pepper and dredge lightly in flour. Put oil in skillet. When oil is hot, brown chicken on both sides . Remove chicken and set aside on paper towels to drain. Discard oil in skillet. In same skillet, toss carrots, onions and garlic for 2 minutes on medium heat, stirring to prevent sticking. Deglaze pan with wine. Add tomatoes, bay leaf and thyme. Bring to a boil and reduce by half. Put chicken legs in a pot. Add stock and wine stock. Simmer for 20 minutes over medium low heat. Add remaining chicken. Simmer 15 minutes. Remove chicken from pan; keep warm. Reduce cooking stock by 1/3 and strain through a sieve, pressing hard to with a spatula to extract as mush liquid as possible. Pour sauce over chicken. In a small skillet, brown bacon. Discard drippings and saute mushrooms, onions and bacon over medium-heat for 2 minutes. Add sauteed vegetables and bacon to chicken. Stir gently. For optimum flavor, keep dish covered and warm for 30 minutes before serving. 1 Link to comment Share on other sites More sharing options...
Pepper Posted December 18, 2012 Share Posted December 18, 2012 @Geee some of those recipes look great Link to comment Share on other sites More sharing options...
Draggingtree Posted December 18, 2012 Share Posted December 18, 2012 @Geee some of those recipes look great Some look great hmmm and fatting but whom cares stealing some don't tell Geee Link to comment Share on other sites More sharing options...
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