RUSSIAN CREME
This is a very festive-looking accompaniment to any holiday meal-and it's especially pretty with a Christmas buffet. I usually serve it on a cranberry-colored glass serving plate. We were first treated to Russian Creme by a "welcoming family" when we became members of our church. Since then, it's become a holiday tradition in our household.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6-cup ring mold; chill until set. To make topping, drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it.
Nutrition Facts :
CHICKEN A LA CREME
A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!
Provided by Allrecipes Member
Categories French Recipes
Time 22m
Yield 6
Number Of Ingredients 4
Steps:
- Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g
JODY'S LENTIL SALAD
My friend's mom, Jody, had some leftover lentil salad in her refrigerator when I was spending a weekend there. I had some for lunch, and after that, I kept sneaking a spoonful every time I was in the kitchen. When I left I asked for the recipe. Here it is! It's very forgiving -- don't worry if you don't have the exact right amount of everything. It can be served hot or cold. Perfect to bring to a potluck or a picnic, or just to keep around as a side dish.
Provided by Becky 7
Categories Lentil
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the first five ingredients (everything through the water) into a pot a simmer for 20 to 25 minutes, until the lentils are done but not mushy. Remove the bay leaf and drain any remaining water.
- While the lentils are cooking, whisk together all the rest of the ingredients in the bottom of the bowl that you ultimately want to use to serve or store the dish. When the lentils are done and drained, pour them on top of everything else and stir it all together. Enjoy!
Nutrition Facts : Calories 275.4, Fat 18.5, SaturatedFat 2.6, Sodium 58.5, Carbohydrate 21.1, Fiber 7.6, Sugar 4, Protein 7.7
JODY'S CHILEAN POT PIE
Makes awesome leftovers; just heat individual pie for 3 to 4 minutes in the microwave.
Provided by Jody Rioux
Categories Chilean Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Soak raisins in beef broth in a bowl for 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
- Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
- Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
- Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
- Bake in the preheated oven until crusts are browned, 20 to 25 minutes.
Nutrition Facts : Calories 1034.1 calories, Carbohydrate 67.1 g, Cholesterol 168.4 mg, Fat 64.7 g, Fiber 6.9 g, Protein 48.1 g, SaturatedFat 23.9 g, Sodium 3724.9 mg, Sugar 15 g
JODY'S RUSSIAN CREME
Categories Dessert
Number Of Ingredients 5
Steps:
- Heat untill lukewarm 1/2 pt (1 cup) sweet heavy cream + 3/4 cups of sugar. In cup pour 1/2 cup cold water over 1 pkg Knox gelatin. When dissolved combine with cream mixture. Continue heating through, but not boiling. Remove from heat. Cool. In blender add cooled mixture to 1/2 pt (1 cup) sour cream. Beat slightly. Add 1 tsp vanilla. Pour into molds, refrigerate over night til set. Serve plain or with syrup, or berries. I always double recipe.
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