Original Steak Tartare

Original Steak Tartare Prep 10 m Ready In 40 m Recipe By:ITSIE “The legend goes that Tartare tribes when fighting in the past didn’t even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are … Continue reading Original Steak Tartare

Classic Steak Tartare

Classic Steak Tartare Adapted from the Polo Lounge Difficulty: Easy | Total Time: 5 mins | Makes: 4 servings Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it … Continue reading Classic Steak Tartare

Chicken à la King

Chicken à la King Prep Time 20 min Total Time 30 min Servings 6 Ingredients 1/2 cup butter or margarine 1 small green bell pepper, chopped (1/2 cup) 3 ounces fresh mushrooms, sliced (3 ounces) 1/2 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1 1/4 cups Progresso™ chicken broth (from 32-ounce carton) 2 cups cut-up cooked chicken or turkey 1 jar (2 ounces) diced pimientos, drained 3 cups hot cooked rice Directions Directions Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell … Continue reading Chicken à la King

Chicken Kiev

Chicken Kiev Total: 30 min Active: 15 min Yield: 4 servings Level: Easy Ingredients Vegetable oil, for frying 4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets 10 blades fresh chives, chopped to about 2 tablespoons A palmful fresh parsley, finely chopped to about 2 tablespoons A palmful fresh dill, finely chopped, about 2 tablespoons 1 clove garlic, finely chopped 6 tablespoons chilled butter 1 cup flour 2 eggs 1 cup plain bread crumbs A wedge lemon Salt and pepper Plain, round toothpicks Directions In a large, deep skillet, heat 1 1/2 inches vegetable … Continue reading Chicken Kiev

Chicken Kiev

Chicken Kiev Prep 50 m Cook 12 m Ready In 1 h 2 m Recipe By:William Anatooskin “This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.” Ingredients 1/3 cup butter 1/2 teaspoon ground black pepper 1 teaspoon garlic powder 2 pounds skinless, boneless chicken breast halves 2 eggs 3 tablespoons water 1/4 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 teaspoon dried dill weed 3/4 cup all-purpose flour 3/4 cup dry bread crumbs 2 cups vegetable oil for frying 1/2 lemon, … Continue reading Chicken Kiev

Chicken Cordon Bleu II

Chicken Cordon Bleu By Bev Photo by Ms B. Prep Time: 20 mins Total Time: 1 hr Servings: 6 About This Recipe “Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!” Ingredients 6 chicken breasts 6 slices swiss cheese 6 slices ham 3 tablespoons flour 1 teaspoon paprika 2 of 3Chicken Cordon Bleu Ingredients 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon 1 tablespoon cornstarch 1 cup whipping cream Directions Pound chicken breasts if they’re … Continue reading Chicken Cordon Bleu II

Oven Chicken Cordon Bleu

Oven Chicken Cordon Bleu Prep Time 20 min Total Time 50 min Servings 4 Ingredients 4 boneless skinless chicken breast (about 1 1/4 lb) 2 teaspoons Dijon mustard 4 teaspoons chopped fresh chives 4 very thin slices lean cooked ham (about 3/4 oz each) 4 very thin slices reduced-fat Swiss cheese (about 3/4 oz each) 1 egg white 1 tablespoon water 1/3 cup finely crushed corn flakes or bran flakes cereal 1/2 teaspoon paprika Directions Directions Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten … Continue reading Oven Chicken Cordon Bleu

Fresh Vietnamese Spring Rolls (Summer Rolls) – Goi Cuon Tom Thit

 Fresh Vietnamese Spring Rolls (Summer Rolls) – Goi Cuon Tom Thit These fresh Vietnamese Summer or Spring Rolls are a great snack anytime of the year and a great healthy addition to any meal (as they are not fried). I really like the versatility of the spring roll because you can fill it with pretty much any meat and veggie you want and it has a delicious peanut sauce that goes with it. I have found this dish with the English translation as summer roll and spring roll so I have used both here.           Ingredients … Continue reading Fresh Vietnamese Spring Rolls (Summer Rolls) – Goi Cuon Tom Thit

Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon)

Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon) I admit it–I’ll eat anything rolled in rice paper.  My all-time favorite dish is Pork and Shrimp Fresh Spring Rolls (Goi Cuon) and on its heels is this dish.  I absolutely love all the different tastes and textures of these unique spring rolls: the flavorful and hearty grilled pork sausages, the refreshing lettuce and aromatic herbs, the crunchy cucumbers and the crispy egg roll wrapper is pure genius! Then there’s the slightly chewy and sticky texture of the rice paper encasing all of this goodness.  Add the dipping sauce and you have sensory overload … Continue reading Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon)

Sweet and Sour Sauce I

Sweet and Sour Sauce I Prep 2 m Cook 10 m Ready In 12 m Recipe By:NAG_CA “An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!” Ingredients 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons cornstarch Directions Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. ALL RIGHTS RESERVED © 2017 Allrecipes.com Printed From Allrecipes.com 3/8/2017 Continue reading Sweet and Sour Sauce I