Normandycarrots Recipes

CHICKEN NORMANDY

Chicken Normandy image

I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) stuffing mix
1 cup water
1/2 cup butter, melted
2-1/2 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 large eggs
1-1/2 cups whole milk
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

NORMANDY CARROTS

Normandy Carrots image

Make and share this Normandy Carrots recipe from Food.com.

Provided by Evie3234

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot
1 pinch sugar
salt
freshly ground black pepper
7 fluid ounces dry apple cider
1 lemon, juice of
3/4 ounce butter
nutmeg
1/4 pint cream
chopped fresh parsley (, to garnish)

Steps:

Peel and slice carrots on the diagonal into 1/4 inch slices.
Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
Drain and place them in a shallow pan with the cider, lemon juice and butter.
Sprinkle with salt and pepper and grate a little nutmeg over them.
Bring to a simmer, cover and cook 5 minutes.
Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
Add the cream and heat through, shaking the pan to coat carrots with it.
Adjust seasoning and serve with the parsley sprinkled over the top.

PORK CHOPS NORMANDY

Pork Chops Normandy image

Pears and brandy team up to turn ordinary pork chops into a restaurant-quality dish that's good enough for guests. Serve with an upscale side, such as brussels sprouts or asparagus, and a glass of wine for a fantastic meal. -Gina Quartermaine, Alexandria, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless pork loin chops (6 ounces each)
3 tablespoons butter
3 medium pears, peeled and chopped
3 tablespoons chopped shallots
3 garlic cloves, minced
3 tablespoons brandy or chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated., Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once.

Nutrition Facts :

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