- 2 boxes Uncle Ben’s Wild rice
- 8 oz. Mushrooms
- 1 onion chopped
- ¼ butter or margarine
- salt and pepper (make sure you put some in because it will need it)
- 4 cups diced chicken
- 2 cups canned chicken broth
- ½ cup blanched almonds
- ½ pint heavy cream
Sauté mushrooms and onions in butter. Cook rice according to package directions. Mix all together. Bake uncovered for one hour at 350.
Freezes well before or after cooking.
- 1 ½ cups flour
- ½ t. salt
- 8 T. chilled, unsalted butter
- 4 oz. Cream cheese
- 1 T. water
Combine flour and salt. Add butter and cheese until coarse crumbs. Add water and stir with fork. Add up to 1 T. more water to make cohesive dough. Pat into smooth cake and chill for 1 hour.
- 4 cups chicken stock
- ½ lb. carrots, peeled and sliced
- ½ lb. large mushrooms, sliced
- 4 oz. Unsalted butter
- 2/3 cup flour
- ½ cup heavy cream
- 3 cups diced, cooked chicken
- ¼ cup parsley, chopped
Boil chicken stock in large stock pot. Add vegetables and simmer, covered 15 minutes until vegetables are tender. Remove vegetables and set aside. Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat. Melt 4 oz. Butter, then add flour. Cook and stir 2 minutes to make roux. Add stock and boil, whisking constantly. Reduce heat, add cream and simmer for 2 minutes. Stir in chicken and reserved vegetables. Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies. Vent tops. Place on baking sheet and bake for 20 -25 minutes at 425.
- 2 T. butter (1/4 stick)
- ½ cup chopped onion
- 4 t. curry powder
- 2 small green apples, peeled, cored and chopped
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup diced green pepper
- 1/3 cup all purpose flour
- 3 ½ cups chicken stock or canned low-salt broth
- 1 16 oz. can diced tomatoes
- 1/3 cup long-grain white rice
- 2 t. fresh lemon juice1
- 1 ½ t. sugar
- 4 whole cloves
- ½ cup whipping cream
- 2 boneless, skinless chicken breast halves, diced
- 3 T. chopped fresh parsley
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.
This is SOOOO good in July and August with good peaches.
- 6 egg whites
- ½ t. cream of tartar
- ½ t. salt
- 1 ½ cup sugar
- 1 pint whipped cream
- sliced fresh peaches (or other seasonal fruit)
Put egg whites in large mixing bowl, add cream of tartar and salt and beat until frothy. Gradually add sugar and beat until stiff. Put in a quiche pan (or large pie tin) and place in a 450 preheated oven and turn off the heat. Leave overnight. Spread with whipped cream 3 hours or so before serving to soften it. Refrigerate. Top with fresh fruit before serving.
Barefoot Contessa Back to Basics
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt (use less – about 2 t.)
- 2 teaspoons freshly ground black pepper (use less – about 1 t)
- 3/4 cup heavy cream (1/2 and 1/2 worked fine)
- Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
- 6 large onions, cut into ½ inch slices
- 2 heads garlic cloves, separated and peeled
- 5 cups chicken broth or stock
- 1 ½ t. dried thyme
- 1 t. coarsely ground black pepper
- 1 t. salt
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups heavy or whipping cream
- 2 T. chopped fresh Italian parsley, chopped for garnish
1. Preheat the oven to 350.
2. Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt. Dot with the butter.
3. Cover the pan with aluminum foil and bake for 1 ½ hours. Stir once or twice while baking.
4. Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth. With the motor on, gradually add the remaining 2 cups stock and the cream. Pour the soup into a large saucepan.
5. Adjust the seasonings and slowly heat through. Do not allow the soup to boil. Sprinkle with the parsley and serve.
Makes 6 to 8 portions