Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, spinach, Chanterelle mushrooms, ricotta cheese, egg, basil, oregano and marjoram. Blanket with a velvety Alfredo sauce, top with mozzarella cheese and bake to perfection. Ingredients 3 skinless, boneless chicken breast halves, or turkey … Read More →
Tag Archives: herbs
Homemade Vegetable Broth
Ingredients 2 cups large dice yellow onions 2 cups large dice leeks, green and white parts, well rinsed 2 cups assorted mushroom trimmings, wiped clean 1 cup large dice carrots 1 cup large dice celery 1 cup large dice radishes 1 cup large dice parsnips … Read More →
Versatile Cornish Game Hens
Cornish game hens are as versatile as regular whole chickens, but give an elegant touch to your menus. You can adapt your favorite whole chicken recipe for use with game hens with little fuss. Rock cornish game hens make great single servings. These recipes help you … Read More →
Baked Talapia with Dijon
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes. Ingredients: 4 tilapia fillets, about 1 1/2 to 2 … Read More →
Long Grain and Wild Rice Salad with Fruit and Nuts
Serves 4 Ingredients 1 (6 ounce) box UNCLE BEN’S® Long Grain & Wild Rice Original Recipe ½ cup dried cherries, cranberries or apricots (or combination of dried fruits) 1 teaspoon thyme 1/2 cup pecans, chopped and toasted 1 teaspoon marjoram 3 tablespoons parsley 3 green … Read More →
Chowder Fish Stock
Begin by sautéing a very thinly sliced mirepoix (onions, celery, and carrots) with herbs and peppercorns. Then layer fish heads and frames (bones) on top of these vegetables, add a little white wine, and cover the pot. As the heads and bones “sweat” (and steam), … Read More →
Songbird Cosumme
Songbird Consomme brings a light, fresh and delicate beginning to a robust party menu. Ingredients 15 egg whites 1 pound ground lean chicken 1 onion, small diced 1/2 pound of carrots, small diced 1/2 pound leeks, small diced 1/2 pound celery, small diced 5 black … Read More →
Leg of Lamb with Roasted Garlic & Mixed Herbs
Serves 6 to 8. Ingredients: 1⁄2 cup chopped mixed fresh rosemary, thyme and oregano 2 chopped garlic cloves 2 tsp. lemon zest 1 tsp. salt, plus more, to taste 6 Tbs. extra-virgin olive oil Freshly ground pepper, to taste 1 bone-in leg of lamb, 5 to … Read More →
Spinach and Feta Fritters
2 servings Ingredients: 10 ounces spinach (roughly chopped, cooked and squeezed to drain) 1 handful fresh herbs (Iuse a mixture of parsley, dill and mint) 2 green onions (sliced) 1/4 cup feta (crumbled) 1 egg salt and pepper to taste 1/2+ cup flour (whole wheat … Read More →
Cheese Herb Bread
Ingredients 2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons butter, softened 1 1/2 tablespoons dried oregano 2 tablespoons white sugar 4 1/2 teaspoons active dry yeast 1/2 cup grated Parmesan cheese 4 1/2 cups all-purpose flour 2 teaspoons salt 1 tablespoon grated … Read More →
Turtle Soup Au Sherry
Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander’s Palace Restaurant, in New Orleans’ Garden District, is famous for its turtle soup … Read More →
Homemade Beef Stock
The skill with stock is to roast the bones first for a great caramelized flavor, then to slowly heat them in simmering water for 3 to 4 hours. The beef stock will gain more flavor by adding beef scraps, stew meat and aromatic vegetables and … Read More →