Creamy Toffee Recipe Recipes Recipe For Chicken

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CHEWY TOFFEES



Chewy toffees image

Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar

Provided by Barney Desmazery

Categories     Treat

Time 30m

Yield Cuts into about 40 squares

Number Of Ingredients 5

200g caster sugar (golden is fine)
100g dark brown sugar
300ml double cream
125g butter , cubed
1 tsp vanilla extract

Steps:

  • Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
  • Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium

ONE RECIPE, TWO MEALS: CREAMY CHICKEN PASTA



One Recipe, Two Meals: Creamy Chicken Pasta image

It's almost winter. Cream sauces are mandatory. We're adding veggies and pasta and chicken and vodka, so it's all good. It's buttery, creamy and cheesy for the kids, and for you adults, it's adorned with a tiny kiss of vodka, right at the end.

Provided by Bev Weidner

Categories     main-dish

Time 1h5m

Yield 2 adult and 2 kid servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
12 ounces mafalda pasta, or any small curly pasta
2 tablespoons extra-virgin olive oil
2 chicken breast cutlets
2 medium carrots, thinly sliced
1/3 cup thinly sliced red onion
1 bunch asparagus, cut into 2-inch pieces (ends trimmed and discarded)
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 cup grated Parmesan
1 shot vodka
Fresh parsley leaves, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions.
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop.
  • Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low.
  • In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed.
  • Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.)
  • Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes.
  • For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley.
  • Eat!

CREAMY SKILLET CHICKEN



Creamy Skillet Chicken image

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
One 8-ounce container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 10-ounce package of baby spinach (about 8 cups)
Warm egg noodles, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
  • Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

TOFFEE I



Toffee I image

Candy-like base, melted chocolate over that with crushed walnuts on top.

Provided by James Bovy

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 40

Number Of Ingredients 7

1 cup butter
1 cup white sugar
2 tablespoons water
1 tablespoon light corn syrup
¾ cup finely chopped walnuts
1 cup semisweet chocolate chips
¼ cup finely chopped walnuts

Steps:

  • In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes.
  • Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 10 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.2 g, Sodium 33.1 mg, Sugar 5.2 g

STICKY TOFFEE PUDDING CAKE



Sticky Toffee Pudding Cake image

This version is rich with dates. A pudding cake with caramel sauce served over the top.

Provided by Maree

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 9

Number Of Ingredients 11

1 ¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
⅓ cup butter
¾ cup white sugar
2 eggs, beaten
1 ⅛ cups self-rising flour
¾ cup packed brown sugar
⅓ cup butter
⅔ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
  • Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
  • Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
  • To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g

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