Greek lemon chicken soup

Ingredients

1/2 cup fresh lemon juice
8 cups chicken broth
1/4 tsp freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks

1 lemon, thinly sliced, for garnish

How to prepare

In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil & add rice & carrot. Reduce heat, cover & simmer 25 minutes until rice & carrots are tender.
Remove 1/2 cup soup & gradually whisk into egg yolks. Stir back into soup. Add chicken & heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.

Share

Baked potato soup – hard rock cafe

Ingredients

6 – 8 slices bacon, fried crisp, drippings reserved
1 cup diced yellow onions
2/3 cup flour
6 cup hot chicken stock
4 cup diced, peeled baked potatoes
2 cup heavy cream
1/4 cup chopped parsley
1 1/2 tsp granulated garlic
1 1/2 tsp dried basil
1 1/2 tsp salt
1 1/2 tsp red pepper sauce
1 1/2 tsp coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions, white part only
Additional chopped bacon, grated cheese and chopped parsley for garnish

How to prepare

Chop cooked bacon. Reserve. Cook onions in remaining drippings over medium- high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; do not allow to boil. Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Share

CHICKEN BREASTS MILANO

Ingredients

8 Whole chicken breasts – split
1/2 cup Olive or vegetable oil
1/2 cup Dry white wine
2 Cloves garlic – crushed
1 teaspoon Fresh Italian parsley – chopped
1 teaspoon Dried leaf oregano – crumbled
Salt
Pepper
1/8 teaspoon Crushed red-pepper flakes – (or more)
1/3 cup Parmesan cheese – grated
Fresh spinach leaves – steamed
Hot cooked rice
Red bell pepper strips

How to prepare

ix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.

Share

Raspberry curd

Ingredients

3 half-pint baskets raspberries
about 1/2 cup. Sugar
4 tbsp unsalted butter
1 1/2 tbsp lemon juice, or to taste
2 eggs
2 egg yolks

How to prepare

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick-it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to fill one 9″ tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly.

Share

Irish bread

Ingredients

3 cups flour
1-1/2 tsp salt
1-1/2 cups milk
1 cup raisins
4-1/2 tsp baking powder
1/2 cup sugar

1 slightly beaten egg
4 tbsp melted shortening

How to prepare

Sift flour, measure, add baking powder, salt, sugar and sift again. Add raisins. Combine egg, milk, slightly cooled melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not beat. Turn into greased 9 1/2 by 5 1/2 loaf pan. Bake at 350 degrees for about 1 hour. (optional topping-mix 1 cup of confectionery sugar with a few tsp of water to make consistency of loose paste and pour over cooled bread.)

Share

Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

Share

Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

Share