Curried Chicken Profiteroles Recipe

Ingredients:

3 Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter

Instructions:

Profiteroles: Have oven preheated to 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.

Put back into heat then stir ’til mixture creates choux & liight dough film will form at the pot’s bottom.

You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.

Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from the oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from the oven & cool.

Filling: Place pepper, salt, chutney, curry & mayonnaise in processor then puree ’til smooth. You add almonds, raisins, pepper, scallions & chicken.

You cut profiterole tops off w/ sharp-edged knife then reserve profiterole tops. You spoon the chicken-mixture onto puffs. You replace tops & refrigerate. Chill.

>> Curried Chicken Profiteroles Recipe

Orange-Rum Pecan Pie Recipe

Ingredients:

Unbaked 9″ pie-crust
1 c of pecans
1 Tablespoon of rum (dark)
1 Tablespoon fresh juice of orange
Orange zest
1 Tablespoon of melted butter
1/2 teaspoon of salt
1 teaspoon of vanilla
1 c of light-corn syrup
1/2 c of sugar (dermera)
1/2 c of Florida-Crystals sugar

Instructions:

Have everything combined excluding pecans in bowl. Stir to combine well. Add pecans then pour mixture into prepared crust.

Bake pie for 45-50 mins at three hundred fifty degrees Fahrenheit ’til filling becomes firm. Cool.

>> Orange-Rum Pecan Pie Recipe

Stuffed Butternut Squash Recipe

Ingredients:

Butter
Pepper
Salt
1 redpepper (salt); finely-diced
1 Tablespoon of chopped parsley (fresh)
3 Tablespoons of chopped rosemary (fresh)
1/2 c of finely-diced mushrooms
1/2 c of toasted nuts (pine)
1 diced shallot
1 c of wild-rice
3 c of chicken stock
1 & 1/2 c of long-grain rice
3 butternut-squash (large)

Instructions:

Have squash sliced into half then remove the seeds. Allow them to simmer in saucepan w/ face-down in steam about 6 mins.

You cut squash’s center out delicately, leave am inch border at the outside part. You scoop the flesh out then chop them.

Have long-grain rice cooked in chicken stock. You place wild-rice in another saucepan then cover it w/ water. Simmer about 20 mins.

You saute shallot quickly then you add nuts then set them aside. Have mushrooms sauteed in heated butter together w/ parsley & rosemary.

You combine all ingredients in bowl then stuff squash w/ this mixture. You pour softened butter all over then bake them for about 15-20 mins at three hundred seventy-five degrees F.

>> Stuffed Butternut Squash Recipe

Beef Wellingtons Recipe

Ingredients:

1 Tablespoon of cream
1 beaten eggs
1 pack of puff-pastry (frozen); thawed
4 ounces of soft-liver pate
3 Tablespoons of finely-chopped parsley
2 diced shallots
1 c of finely-diced mushrooms (button)
1 Tablespoon of butter
2 Tablespoons of oil (olive)
4-6 ounces of tenderloins (beef)

Instructions:

Brush beef tenderloins w/ oil. Sear them over high-heat in large-sized skillet for 60 mins in every side. You transfer them into plate then chill about 10 mins.

You saute mushrooms w/ 1 Tbsp butter ’til browned. Transfer in bowl then mix w/ parsley & shallots. Set it aside then chill.

You cut every sheet of pastry into half in crosswise manner. You roll every half sheet into floured working surface onto rectangle that is large & can enclose a steak.

Place a tenderloin in every rectangle’s center. You add one pate slice & 1/4 mushroom-mixture. You dampen pastry edges w/ eggwash then fold it, enclosing tenderloins. Press & seal edges.

Decorate w/ pastry-leaves as desired. Transfer them into bake sheet then brush w/ eggwash. Have it baked for 20-25 mins at four hundred twenty-five degrees Fahrenheit ’til crust becomes golden-brown & puffed. Serve warm.

>> Beef Wellingtons Recipe

Fennel & Turnip Salad Recipe

Ingredients:

1/2 teaspoon of seasalt
1 c of arugula (fresh)
1 c of chopped parsley (fresh)
1/2 c of almonds
Fresh ground pepper (black)
1 teaspoon of dried mustard
1 Tablespoon of grated ginger (fresh)
1 teaspoon of grated peel of lemon
1 teaspoon of grated peel of orange
1/3 c of orange-flavored juice
1/2 teaspoon of honey
1 teaspoon of vinegar cider
3 Tablespoons of oil (olive)
1 Tablespoon of shallots; minced
2 peeled navel-oranges; remove pitts
3 fennel bulbs
4 turnips (small)

Instructions:

Have turnips scrubbed thinly into 1/2″ pcs, add into salted boiling water for 15-20 mins ’til tender. You trim off stalks of fennel bulb. You cut one slice from bottom then peel outer layer off. Slice fennels diagonally across grain then set them aside.

Have oranges separated onto sections then slice them thinly into triangular pcs. Combine pepper, salt, mustard, ginger, fruit peels, juice, honey, vinegar & oil.

Have almonds toasted in oven about 7 mins at four hundred degrees Fahrenheit. Chop them into pcs. HAve everything combined then toss them together. You add the arugula & parsley.

>> Fennel & Turnip Salad Recipe

Vegetarian Pate Recipe

Ingredients:

1 Tablespoon of sesame-tahini
1 Tablespoon of vegetarian-style Worcestershire
1 Tablespoon of steaksauce
2 Tablespoons of miso (white)
1/4 teaspoon of paprika
1 teaspoon of fresh ground pepper (black)
1 Tablespoon of light soysauce
1 pack of extra-firm lite tofu
1/4 teaspoon of salt
2 peeled shallots; minced
1 c of finely-chopped leaks
1 onion (white); diced
1 teaspoon of oil (olive)
Cooking oil spray
3 c of sliced fresh beans (geen)
1 teaspoon of salt
2 qts of water

Instructions:

Allow salted water to boil rapidly then add beans & cook about 15 mins.

Meanwhile, coat thick saucepan w/ cooking-spray then oil & saute shallots, salt, leeks & onions for 8-10 mins over low-heat ’til onions become translucent. You then add paprika, pepper & soysauce, continue cooking for 10 more mins.

Drain beans well then place them in processor. Puree together w/ tofu-mixture, tahini, Worcestershire, steaksauce & miso.

Have it refrigerated overnight before using. Serve w/ crackers or bread.

>> Vegetarian Pate Recipe

Stuffed Mushrooms Recipe

Ingredients:

1/4 c of shredded cheese (Sharp-cheddar)
1/4 c of chopped artichokes
1/4 c of chopped spinach
Pepper
Salt
1/2 c of smoked cheese (Gouda); shredded
A can of Crown-Prince crab
2 Tbsps of chopped chives
1 choppes shallots; sauteed
2 garlic cloves; sauteed lightly in butter
1/2 c of softened creamcheese
12 button-mushrooms (large)

Instructions:

Add shallot & garlic into softened creamcheese. Add pepper, salt & chives. Add crab, gouda cheese, salt & pepper for crab-filling, while for the spinach-filling, add spinach, artichokes & shredded cheddar cheese.

You gently rub mushrooms w/ moistened paper towels then remove their stalks. You stuff mushroom w/ chosen filling then arrange them on pie pan. Top w/ cheese & bake about 15-20 mins at 375 degrees F ’til mushrooms become soft.

>> Stuffed Mushrooms Recipe

Honey Chipotle-Glazed Game Hens Recipe

Ingredients:

1 pack of corn (frozen)
3 fresh sprigs of thyme
1 cored pepper (yellow); seeded & sliced onto strips
1 cored pepper (red); seeded & sliced onto strips
1 onion (yellow); sliced onto rings thinly
2 game-hens
Pepper
Salt
A bunch of cilantro; chopped
1 Tablespoon juice of lemon (save seeds)
1 Tablespoon of honey
1 teaspoon of powdered chile
1/2 teaspoon of oregano
1/2 teaspoon of ground cumin
1 Tablespoon of oil (olive)

Instructions:

Have oven preheated to three hundred twenty-five degrees Fahrenheit. You blend together juice, honey, herbs, spices & oil. You stuff hens w/ seeds of lemon, pepper, salt & one-half cilantro.

Combine rest of cilantro, corn, peppers, & onions in bake dish then rub one-half of marinade all over hens then place above veggies w/ breasts faced up.

Roast birds in oven about 25 mins. You remove them from your oven then brush w/ extra marinade. Roast again for 45 mins ’til juice is clear, or ’til birds turns brown. Serve w/ pan filled w/ roasted veggies.

>> Honey Chipotle-Glazed Game Hens Recipe

Natural Boneless Prime Rib of Beef Recipe

Ingredients:

3 Tablespoons of flour
1 teaspoon of pepper (black)
4 garlic cloves; minced
5 Tablespoons of crushed leaves of rosemary
2 Tablespoons fresh juice of lemon
1/3 c of oil (olive)
4-5 pounds of beef or prime ribs

Instructions:

Have oven preheated to four hundred fifty degrees Fahrenheit. Combine pepper, garlic, rosemary, juice & oil. Have roast seared in oven about 15 mins.

You reduce the oven temp to three hundred fifty degrees Fahrenheit then cook for 12 mins for every pound, ’til wanted doneness.

Have oven removed from oven then rest about 10 mins. Mix together 3 Tbsps flour into 1/4 c water. You place bake pan on top of mid-heat. Add flour-mixture then scrape pan w/ spatula, releasing drippings.

You add some rosemary sprigs while mixture is thickening, constantly stirring.

>> Natural Boneless Prime Rib of Beef Recipe

Sweet Roasted Root Vegetables with Rosemary Recipe

Ingredients:

Pepper (ground)
Seasalt
4 teaspoons of rosemary (fresh)
3 Tablespoons of oil (olive)
1 pound of yellow-fin potatoes
1 pound of turnips
8 garlic cloves; halved
1 pound of parsnips
3 c of apple-flavored juice
4 Tablespoons of vinegar (balsamic)
1 pound of carrots
1 & 1/4 pounds of yams
1 & 1/4 pounds of rutabagas

Instructions:

Srub thin skinned veggies then peel the rest. Cut them into 1/2″ cubes.

You heat apple-flavored juice in saucepan ’til boiling then add vinegar about 30 mins ’til liquid is reduced into 1 c. Add rosemary & oil.

You toss the veggies into prepared glaze then arrange them in one layer neatly in 2 roast pan. Add pepper & salt then roast them in 425 degree F about 40 mins ’til light-brown & tender.

>> Sweet Roasted Root Vegetables with Rosemary Recipe