Fens Fang Recipes

FEN'S AWARD WINNING SWISS STEAK!!

Fen's Award Winning Swiss Steak!! image

This recipe is to be made in the crock pot. It was partially devised from my mom's World Famous Swiss Steak that I have loved for years. I just added a few different items that I felt would make it better! Enjoy!

Provided by DFensta

Categories Stew

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs cubed steak
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
3 teaspoons garlic powder
olive oil
1 cup sliced celery
1 cup sliced carrot
1 cup sliced mushrooms
4 small potatoes
1 tablespoon Worcestershire sauce
2 (12 ounce) cans Italian-style diced tomatoes
2 (12 ounce) cans beef gravy
green onion

Steps:

Cut meat into serving pieces.
Combine flour, salt, pepper, garlic powder and mustard.
Coat each piece of meat with flour mixture.
Brown the meat in skillet with small amount of olive oil.
Drain off all fat.
Cut small potatoes into 4 pieces and line bottom of crock pot with them.
Add meat on top of potatoes.
Add carrots, celery, mushrooms on top.
Pour Worcestershire sauce over vegetables.
Pour diced tomatoes over vegetables.
Pour gravy over tomatoes and make holes on side so it can partially run down the sides of vegetables.
Sprinkle sliced green onions on top of gravy to taste.
Cook on Low 8 to 10 hours till meat is tender and just falls apart when picked up.
Serve with hot noodles, rice or mashed potatoes!
Enjoy This -- D' Fensta.

Nutrition Facts : Calories 744.9, Fat 37.4, SaturatedFat 14.9, Cholesterol 120.8, Sodium 2086, Carbohydrate 59.9, Fiber 8.7, Sugar 11, Protein 44.2

FEN'S AWARD WINNING BAKED CHICKEN FLORENTINE

Fen's Award Winning Baked Chicken Florentine image

I took a few of ideas from other Chicken Florentine recipes, and created my own! It gets rave reviews whenever or wherever it is served! Enjoy!

Provided by DFensta

Categories Chicken Breast

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons minced celery
2 tablespoons minced shallots
3 tablespoons butter
1 (10 ounce) bag fresh spinach, cut up thinly
1/2 cup grated parmesan cheese
1/4 cup Italian seasoned breadcrumbs
1 large egg, slightly beaten
12 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
1/2 cup dry white wine or 1/2 cup cooking wine
5 diced roma tomatoes
1 teaspoon chicken bouillon granule
1/4 teaspoon thyme
8 ounces fresh sliced mushrooms
1/2 cup cream
1 tablespoon cornstarch

Steps:

Sauté celery and shallots in 3 tbsp butter on medium heat until tender. Add thinly sliced spinach leaves; mix thoroughly until spinach is warm and cooked. Remove from heat, stir in cheese and bread crumbs. Let cool slightly then add in egg. Refrigerate until firm.
Preheat oven to 350°F Flatten breast halves with the side of a mallet until about 1/4 inch thick, Being careful not to tear through chicken. Place 1 heaping tablespoon of spinach mixture on center of each chicken piece, fold envelope style and secure with a plain wooden pick.
Place chicken seam side down in 9 x 12 baking dish. Sprinkle with salt and pepper. Heat butter, wine, tomatoes, chicken bouillon and thyme. Pour 1/2 of sauce over chicken.
Bake uncovered for 30 minutes. After 30 minutes, baste chicken with remaining sauce, then add sliced mushrooms into pan and spread around until they are coated with the sauce. Return to oven and bake until chicken is tender, about 20 minutes longer. Remove wooden picks from chicken, place chicken on serving platter and keep warm.
Pour drippings and remaining sauce from baking dish into saucepan. Blend cornstarch with cream and slowly stir into sauce until sauce thickens and comes to a low boil (add additional cream if needed to thin sauce). Season with salt and pepper.
Pour sauce over chicken trying to keep tomatoes and mushrooms on top of the chicken for aesthetic purposes. Serve with buttered noodles or rice pilaf.

Nutrition Facts : Calories 469.8, Fat 25.6, SaturatedFat 14.9, Cholesterol 193.2, Sodium 631.5, Carbohydrate 9.1, Fiber 1.9, Sugar 2.2, Protein 47.5

FEN'S FANGS

Fen's Fangs image

Make and share this Fen's Fangs recipe from Food.com.

Provided by Julie Bs Hive

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

4 fresh pineapple chunks or 4 canned pineapple chunks
1 tablespoon cream of coconut
2 inches fresh ginger, peeled
1 ounce light tequila
1 ounce light rum
1 ounce creme de almond
1/2 teaspoon frozen orange juice concentrate
1 cup cracked ice or 6 -8 ice cubes
1 fresh edible flower ((optional)
1 maraschino cherry

Steps:

Combine 2 of the pineapple chunks, crème de almond, orange juice, and ice in a blender. Process until foamy. Pour into a glass and garnish with a flower, if desired. Add remaining 2 pineapple chunks and a maraschino cherry.

Nutrition Facts : Calories 113.5, Fat 3.4, SaturatedFat 3, Sodium 14.8, Carbohydrate 4.8, Fiber 0.6, Sugar 4.2, Protein 0.6

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