Best Of Bridge Danish Glogg Recipes

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BEST OF BRIDGE DANISH GLOGG



Best of Bridge Danish Glogg image

The Best of Bridge cookbooks are an excellent series of Canadian cookbooks. This recipe is taken from the "Grand Slam" book.

Provided by Lennie

Categories     Beverages

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (26 ounce) bottle red wine
1 cup brandy
1 (12 ounce) bottle beer
1 orange, rind on,thinly sliced (seeds discarded)
1 slice lemon
3/4 cup white sugar
3 whole cinnamon sticks
1 tablespoon whole cloves
1 cup raisins
1/3 cup slivered almonds

Steps:

  • Using cheesecloth, make a spice bag with the cinnamon and cloves; tie tightly with kitchen string.
  • Combine all ingredients in a large pot, bring to a boil, then simmer for 90 minutes, covered.
  • Remove lemon slice and orange slices, and spice bag, before serving.

Nutrition Facts : Calories 347.1, Fat 2.5, SaturatedFat 0.2, Sodium 10, Carbohydrate 40.5, Fiber 1.9, Sugar 31.8, Protein 2

CHICKEN CANNELLONI



Chicken Cannelloni image

From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.

Provided by abloom69

Categories     Lunch/Snacks

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 25

3 large boneless skinless chicken breasts
2 tablespoons oil
1/4 cup onion, minced
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 tablespoons parsley, minced
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon nutmeg
1/2 teaspoon white pepper
1 cup ricotta cheese
2 egg yolks
1/2 cup parmesan cheese, freshly ground
1 cup chicken broth
1/4 cup butter, melted
5 tablespoons flour
10 ounces chicken broth
salt and pepper
1 cup grated cheddar cheese
1 cup spaghetti sauce with meat
1/2 cup half-and-half cream
1 (26 g) package knorr's hollandaise sauce mix
1 lb monterey jack cheese, grated
20 cannelloni tubes or 20 you can use crepes

Steps:

  • To make chicken filling:.
  • Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
  • Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
  • Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
  • Add chicken and broth and beat until well mixed.
  • This may be covered and refrigerated or frozen until ready to use.
  • CHEDDAR SAUCE:.
  • Melt butter in sauce pan, add flour and stir until smooth.
  • Add chicken broth, stirring constantly. Add salt and pepper to taste.
  • Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
  • Prepare Hollandaise Sauce and add to cheddar sauce.
  • Cook cannelloni shells according to package directions.
  • When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
  • Spoon a thin layer of sauce into two 9"x13" baking dishes.
  • PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
  • Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
  • To make ahead: prepare the entire recipe to the baking stage and freeze.

Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7

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