Neworleanspaneedchickenwithshrimpandfusilli Recipes

30 BEST SCANDINAVIAN RECIPE COLLECTION

30 Best Scandinavian Recipe Collection image

These hearty Scandinavian recipes bring all the unique tastes of Northern Europe right to your kitchen! Enjoy flavorful fish, marinated meats, satisfying stews, and more!

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Swedish Meatballs
Danish Cucumber Salad
Swedish Blueberry Soup
Joulutorttu (Finnish Christmas Star Cookies)
Danish Brunede Kartofler (Caramelized Browned Potatoes)
Norwegian Salmon with Dill Sauce
Swedish Potato Pancakes
Danish Meatballs
Swedish Visiting Cake
Swedish Shrimp Salad Sandwich
Swedish Lingonberry Sauce
Danish Rye Bread
Hasselback Potatoes
Danish Potato Salad
Smorgastarta (Swedish Sandwich Cake)
Sillsallet (Danish Herring Salad)
Finnish Beetroot Salad
Danish Pancakes
Icelandic Potato Salad
Aebleskiver (Danish Pancake Balls)
Norwegian School Bread
Danish Red Berry Pudding (Rødgrød Med Fløde)
Norwegian Waffles
Swedish Potato and Anchovy Casserole (Jansson's Temptation)
Norwegian Potato Dumplings
Norwegian Flatbread
Swedish Crispbread (Knäckebröd)
Swedish Cucumber Salad with Red Onions and Dill
Swedish Cream
Danish Butter Cookies

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Scandinavian dish in 30 minutes or less!

Nutrition Facts :

CANNELLONI

Cannelloni image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

Steps:

First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

NEW ORLEANS PANEED CHICKEN WITH SHRIMP AND FUSILLI

New Orleans Paneed Chicken With Shrimp and Fusilli image

I was in shock to find no recipes for paneed chicken in here! In New Orleans "Paneed" mean pan fried. It's usually chicken coated in bread crumbs and seasonings that is pan fried and served with pasta alfredo. This recipe is one I found from Bon Appétit, September 1995. I have however tweaked it and made it a little more to my tastes.

Provided by graniteangel

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 eggs
2 cups Italian style breadcrumbs
1/3 cup fresh parsley, plus
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 boneless skinless chicken breast halves (pounded out slightly)
4 tablespoons olive oil
1/2 lb uncooked large shrimp, peeled, deveined
3/4 cup green onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 garlic cloves, finely minced
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated parmesan cheese
1/2 lb fusilli

Steps:

Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
Great served with fresh french bread and butter. Also goes great with a little side salad.

Nutrition Facts : Calories 1050.8, Fat 46.1, SaturatedFat 18.8, Cholesterol 347.6, Sodium 1158, Carbohydrate 88.4, Fiber 5.4, Sugar 6.1, Protein 61

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