CHEESY CREAMED CORN WITH CILANTRO
Provided by Paul Grimes
Categories Milk/Cream Cheese Garlic Side Vegetarian Kid-Friendly Father's Day Backyard BBQ Corn Summer Cilantro Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
- Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
- Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
CHICKEN CORDON BLEU PASTA
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. -Nikki Barton, Providence, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.
Nutrition Facts : Calories 826 calories, Fat 56g fat (33g saturated fat), Cholesterol 249mg cholesterol, Sodium 1093mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 47g protein.
BLUECORN FETTUCCINE WITH CILANTRO CREAM SAUCE
I came across this recipe while looking for interesting things to do with blue cornmeal. Athough this is time consuming I think it looks interesting and fun to make. Recipe source: Bon Appetit (December 1987)
Provided by ellie_
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the fettuccine: mix the all purpose flour (1 cup plus 1 1/2 tablespoons), blue cornmeal, semolina, salt , cumin and cayenne in a large bowl. Make a well in the center of the ingredients and add eggs, and blend together with a fork, until all the flour is incorporated. Knead douh on a lightly floured board until smooth (4-6 minutes), kneading in additional flour if sticky. Wrap dough in plastic wrap and let rest 30 minutes.
- Cut dough into six pieces. Working with one piece at a time (keeping the rest covered), fold piece into thirds. Using a pasta machine at it's widest setting, run dough through several times until dough is smooth and velvety, flolding dough before each run and dusting with flour if sticky. Repeat narrowing rollers after each run until pasta is 1/16th inch thich, dusting with flour if necesary. Hang dough sheet on drying rack or place on kitchen rack to dry. Repeat with remaining pieces of dough until all is completed. Set aside until dough sheets look leathery and edges begin to curl (10-30 minutes). ***Pasta must be cut at this point or it will be too brittle to work with.***.
- Run dough sheets through the fettuccine blades of pasta machine (or cut by hand into 1/4-inch wide strips). Arrange pasta on towel.
- To make sauce: boil cream in a large saucepan until reduced to 1 1/3 cups. Cook chorizo and jalapeno in a large skillet over medium heat until brown, crumbling the chroizo with a fork (10 minutes). Stir in cream, cilantro and cayenne and season with salt.
- In a large pot, add pasta to a large amount of rapidly boiling water, stirring to prevent sticking. Cook until tender (4-5 minutes). Drain. Add pasta to cream sauce and toss to heat through.
BLUE CORN TORTILLAS
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians. It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces and drinks. Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
Provided by Food Network
Categories side-dish
Yield Makes eight blue corn tortilla
Number Of Ingredients 3
Steps:
- You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
- Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
- Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.
CILANTRO CREAM
Provided by Tyler Florence
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE
Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!
Provided by Brian Genest
Categories Main Dish Recipes Pork Ham
Time 2h10m
Yield 2
Number Of Ingredients 18
Steps:
- Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
- Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
- Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
- Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
- Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
- Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
- Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
- Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
- Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.
Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
CILANTRO CREAM SAUCE
Our local television station here in Houston has a segment on Sundays that airs local restaurants and it's recipes. I have been waiting and waiting for this one! This Cilantro Cream Sauce is served over Chicken Enchiladas and they are to die for in my opinion. This cream sauce is absolutely evil :) It's a very very rich sauce and should be avoided by all dieters! I made this and poured it over some chicken enchiladas which came out great but now I'm thinking of a pasta dish and substituting the alfredo sauce with this one. The possiblities are endless with this recipe. I hope you enjoy it as much as I do!
Provided by Jeanette G
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat.
- Stir occasionally to avoid scorching.
- Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper.
- In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk.
- As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well.
- Remove your saucepan from heat.
- Add 1 cup of shredded cilantro and stir until blended.
- Pour over your favorite chicken or seafood enchilada dish or whatever you would like.
Nutrition Facts : Calories 853.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 383.8, Carbohydrate 14.2, Fiber 0.2, Sugar 0.3, Protein 5
NANA'S BLUEBERRY ICE CREAM SAUCE
This is a delightful sauce for a summer's day treat! Serve warm over ice cream. Can also be used for pancakes or waffles. Top with some fresh whipped cream... Mmm...a little bit of heaven!
Provided by EAKE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
- Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
- Remove from the heat and stir in vanilla.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 16.1 mg, Sugar 13 g
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