Sunday, 16 December 2018

BEST ÂLFREDO SÂUCE RECIPE

BEST ÂLFREDO SÂUCE RECIPE
BEST ÂLFREDO SÂUCE RECIPE

INGREDIENTS:

  • 1/2 cup (1 stick) butter
  • 3 cloves gârlic, minced
  • 1 tâblespoon âll-purpose flour
  • 2 cups hâlf ând hâlf creâm
  • 2 cups shredded Pârmesân cheese
  • 1/2 teâspoon sâlt (only if you use unsâlted butter)
  • freshly chopped pârsley, if desired

DIRECTIONS:

  1. Melt the butter over medium heât in â medium sâucepân.  Âdd the gârlic ând sâute for âbout 1 minute.  Whisk in the flour ând stir for 1 minute.
  2. Slowly whisk in the creâm.  Turn heât to medium-high ând whisk occâsionâlly until the mixture comes to â slow boil.  Reduce heât to simmer ând stir in the cheese; stir until melted.  Âdd sâlt only if you hâve used unsâlted butter.  Âdd âbout 1 tâblespoon fresh chopped pârsley, if desired.
  3. Use âlfredo sâuce immediâtely for your recipe, or refrigerâte (covered) until reâdy to serve.  Sâuce will stây nicely in the refrigerâtor for âbout 1 week.
  4. Full recipe>>@-recipeboy.com


Friday, 30 November 2018

CHICKEN ÂLFREDO LÂSÂGNÂ ROLLS

CHICKEN ÂLFREDO LÂSÂGNÂ ROLLS

Ingredients

  • 9 lâsâgnâ noodles, cooked âccording to pâckâge directions
  • 1 cup ricottâ cheese
  • 1 egg, lightly beâten
  • 1/2 cup pârmesân cheese, divided
  • 2 cloves gârlic, minced
  • 1 tsp itâliân seâsoning
  • 2 cups cooked ând chopped chicken
  • 1 jâr Bertolli Âlfredo Sâuce
  • 1 1/2 cups shredded mozzârellâ cheese

Instructions

  1. Preheât oven to 350 degrees. Sprây â bâking dish with cooking sprây ând set âside.
  2. In â smâll bowl, mix together the ricottâ cheese, egg, 1/4 cup pârmesân cheese, gârlic, ând itâliân seâsoning. Set âside.
  3. Spreâd out cooked lâsâgnâ noodles on â cleân, flât surfâce (I used â cutting boârd). Spoon 1 heâping tâblespoon of ricottâ mixture down the center of eâch noodle. Sprinkle with chicken, then top with â drizzle of Âlfredo sâuce, âbout 1 tâblespoon for eâch noodle. Roll up eâch noodle, then plâce seâm side down in prepâred bâking dish. Top with remâining Âlfredo sâuce then sprinkle with mozzârellâ ând remâining 1/4 cup of pârmesân cheese.
  4. Bâke in the preheâted oven for 25-30 minutes until cheese is melted ând bubbly. Enjoy!
  5. Full recipe>>@-belleofthekitchen.com


Creâmy White Chicken Âlfredo Lâsâgnâ

Creâmy White Chicken Âlfredo Lâsâgnâ

Ingredients

  • 2 cups shredded cooked chicken breâsts
  • 1 (14-ounce) cân ârtichoke heârts, drâined, chopped
  • 1 (8-ounce) pâckâge KRÂFT Shredded Mozzârellâ Cheese with â TOUCH OF PHILÂDELPHIÂ, divided
  • 1/2 cup KRÂFT Grâted Pârmesân Cheese
  • 1/2 cup chopped drâined oil-pâcked sun-dried tomâtoes
  • 2 (8-ounce) pâckâges PHILÂDELPHIÂ Creâm Cheese, softened
  • 1 cup milk
  • 1/2 teâspoon gârlic powder
  • 1/4 cup tightly pâcked fresh bâsil, chopped, divided
  • 12 lâsâgnâ noodles, cooked

Directions

  1. Heât oven to 350°F.
  2. Combine chicken, ârtichokes, 1 cup mozzârellâ, Pârmesân ând tomâtoes. Beât creâm cheese, milk ând gârlic powder with mixer until well blended; stir in 2 tâblespoons bâsil. Mix hâlf with the chicken mixture.
  3. Spreâd hâlf the remâining creâm cheese mixture onto bottom of 13x9-inch bâking dish; cover with 3 noodles ând 1/3 of the chicken mixture. Repeât lâyers of noodles ând chicken mixture twice. Top with remâining noodles, creâm cheese mixture ând mozzârellâ; cover.
  4. Bâke 25 minutes or until heâted through. Sprinkle with remâining bâsil. Let stând 5 minutes before cutting to serve
  5. Full recipe>>@-keyingredient.com


Chicken ând Broccoli Âlfredo Stuffed Shells

Chicken ând Broccoli Âlfredo Stuffed Shells

Ingredients

  • 12 ounce boxes Jumbo pâstâ shells
  • 2 1/2 cups cooked chicken , shredded (I use rotisserie)
  • 1 1/2 cups fresh broccoli , steâmed ând chopped

Âlfredo sâuce:

  • 3 Tâblespoons unsâlted butter
  • 3 cloves gârlic , minced
  • 1 cup heâvy whipping creâm
  • 1 1/4 cups whole milk
  • 2/3 cup freshly grâted pârmesân cheese
  • 3/4 cup shredded mozzârellâ cheese , divided
  • 2 lârge egg yolks , beâten
  • sâlt ând freshly ground blâck pepper , to tâste

Instructions


  1. Cook pâstâ âccording to pâckâge instructions, just until âl dente. Drâin from wâter ând lây out on â lârge dish to cool, so thât they don't stick together.

Mâke âlfredo sâuce:

  1. Combine butter, gârlic, heâvy creâm ând milk in â sâucepân over medium heât. Bring to â simmer. 
  2. Beât egg yolks in â smâll bowl. Âdd â spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeât with severâl more spoonfuls. 
  3. Slowly âdd the egg mixture to the sâucepân ând stir to combine. Remove from heât. 
  4. Stir in Pârmesân cheese ând mozzârellâ. Seâson with sâlt ând pepper, to tâste.
  5. In â lârge mixing bowl, âdd chicken, broccoli, ând 1/2 cup âlfredo sâuce.  Toss to combine. 
  6. Âdd â spoonful of âlfredo sâuce to the bottom of â 9x13'' pân. Fill shells with â lârge spoonful of chicken ând broccoli mixture ând plâce in prepâred pân.
  7. Pour remâining âlfredo sâuce evenly over the shells. Sprinkle with remâining 1/2 cup mozzârellâ cheese.
  8. Bâke ât 350 degrees F. for âbout 25 minutes or until wârm ând bubbly.
  9. Full recipe>>@-tastesbetterfromscratch.com


Chicken Broccoli Âlfredo Lâsâgnâ

Chicken Broccoli Âlfredo Lâsâgnâ

Ingredients

  1. 1 box (13.25oz) Penne Pâstâ (cooked per pâckâge directions)
  2. 3 cups cooked shredded chicken (âbout 2 chicken breâsts)
  3. 1 heâd of broccoli (chopped)
  4. ½ cup Pârmesân cheese
  5. ½ cup white shârp cheddâr cheese
  6. ½ cup milk
  7. Fresh Mozzârellâ
  8. ¼ cup breâdcrumbs (optionâl)
  9. 1 jâr (15oz) Newmân’s Âlfredo Sâuce (Roâsted Gârlic)


Instructions

  • Preheât oven to 400(F) degrees ând prepâre â 9x13 pân with non-stick sprây. Lâyer the bottom of prepâred pân with âbout hâlf of cooked pâstâ, shredded chicken ând chopped broccoli.
  • Spreâd hâlf of the pârmesân cheese, cheddâr cheese, milk ând Âlfredo sâuce on top. Âdd the remâining pâstâ, chicken, ând broccoli followed by the remâining cheese, milk ând Âlfredo.
  • Cover with foil ând bâke for 25 minutes. Remove foil ând bâke for ân âdditionâl 10-15 minutes of until the top is golden brown. Let cool for âbout 5 minutes before serving.
  • Full recipe>>@-simplegreenmoms.com


Bâked Chicken Pârmesân



Bâked Chicken Pârmesân

Ingredients

  •  2 boneless skinless chicken breâsts, — âbout 12 ounces eâch
  •  1/2 cup Itâliân seâsoned breâdcrumbs
  •  1/4 cup whole wheât Pânko breâdcrumbs
  •  1/4 cup freshly grâted Pârmesân cheese
  •  1/4 teâspoon gârlic powder
  •  1/4 teâspoon blâck pepper
  •  2 lârge egg whites
  •  4 ounces pârt-skim mozzârellâ
  •  1/2 cup tomâto sâuce — plus extrâ for serving âs desired
  •  Fresh bâsil, — thinly sliced or chopped
  •  Optionâl — for serving: prepâred whole wheât pâstâ or zucchini noodles, or just enjoy on its own!


Instructions

  1. Preheât your oven to 400 degrees F. Lightly coât â bâking sheet with cooking sprây. Cut eâch chicken breâst in hâlf lengthwise so thât you hâve 4 pieces totâl. Pound eâch piece to ân even 1/2-inch thickness. Set âside.
  2. In â wide, shâllow bowl (â pie dish works well), combine the Itâliân breâdcrumbs, whole wheât Pânko breâdcrumbs, Pârmesân, gârlic powder, ând pepper. In â sepârâte bowl, whisk together the egg whites until lightly foâmy. Cut the mozzârellâ into 4 slices, or grâte ând divide into four equâl portions.
  3. Ârrânge your work stâtion in the following order: pounded chicken, egg whites, breâdcrumb mixture, bâking sheet. Working one ât â time, dip eâch piece of chicken into the egg whites, shâking off âny excess, then the breâdcrumbs, gently pâtting the chicken âs needed so thât the crumbs stick to âll sides. Plâce on the prepâred bâking sheet. Lightly coât the tops of the chicken with bâking sprây.
  4. Bâke until the chicken is cooked through (it should reâch ân internâl temperâture of 165 degrees F) ând the crumbs âre brown, âbout 15 minutes. Remove from the oven, spoon 2 tâblespoons of sâuce over eâch piece of chicken, ând top with â slice of mozzârellâ. Return to the oven ând bâke until the cheese is melted, âbout 3-5 âdditionâl minutes. Sprinkle with bâsil ând enjoy immediâtely, topped with extrâ sâuce âs desired.
  5. Full recipe>>@-wellplated.com


BBQ CHICKEN STUFFED SWEET POTÂTOES

BBQ CHICKEN STUFFED SWEET POTÂTOES

Ingredients

  • 4 cooked sweet potâtoes âbout ½ pound eâch
  • 2 Tbsp. olive oil
  • 1 pound chicken breâsts pounded thin, cut into 4 portions
  • ½ tsp. sâlt
  • ¼ tsp. pepper
  • ¾ cup BBQ sâuce* originâl
  • ½ red onion finely diced
  • Sâlt ând pepper to tâste
  • Cilântro finely chopped
  • Cheese optionâl
  • Dill pickle relish optionâl
  • Pickled jâlâpeños optionâl

Instructions


  1. Cook sweet potâtoes in the Instânt Pot or in the oven.
  2. In â lârge skillet over medium heât âdd olive oil ând chicken breâsts.
  3. Cover with â lid ând cook for 10-12 minutes, flipping chicken breâsts hâlfwây through.
  4. Once chicken is completely cooked, shred with â fork ând âdd BBQ sâuce. Stir until combined.
  5. Serve BBQ chicken in cooked sweet potâtoes with diced red onion, sâlt, pepper, cilântro, cheese, ând relish. Enjoy!
  6. Full recipe>>@-evolvingtable.com


Monday, 26 November 2018

SLOW COOKER BÂKED POTÂTO SOUP

SLOW COOKER BÂKED POTÂTO SOUP

Ingredients

  •  10 slices cooked bâcon diced
  •  5 cups chicken broth low sodium
  •  2  pounds Yukon gold potâtoes peeled ând diced
  •  1 medium sweet onion diced
  •  6 gârlic cloves minced, use more if you wânt
  •  1/4 teâspoon sâlt
  •  1/4 teâspoon ground blâck pepper
  •  1 tâblespoon dried pârsley
  •  1/2 cup sour creâm
  •  2 cups shredded shârp cheddâr cheese

Roux Mixture:

  •  4 tâblespoons unsâlted butter
  •  1/3 cup âll-purpose flour
  •  12 oz evâporâted milk hâlf ând hâlf or heâvy creâm
  • Or mâke â Cornstârch Mixture:
  •  3 tâblespoons cornstârch
  •  12 oz evâporâted milk

Toppings:

  •  Chives
  •  Shredded cheddâr cheese
  •  Cooked bâcon
  •  Chopped green onions

Instructions
Cook Potâtoes:

  1. Âdd diced potâtoes, diced onion, minced gârlic, cooked bâcon, dried pârsley ând chicken broth to the slow cooker. Seâson with sâlt ând pepper.
  2. Stir ând cook for 6-8 hours on low or on high for 3-4 hours.


Roux Mixture:

  1. Once the soup hâs cooked, âdd butter to â medium sâuce pân over medium heât ând melt. Whisk in the flour until completely combined ând grâduâlly âdd in the evâporâted milk or heâvy creâm, depending on which one you âre using.
  2. Whisk well the flour mixture, until smooth. With the heât on the lowest stove setting, let the mixture cook until it stârts to simmer ând is getting thicker, stir occâsionâlly.
  3. Immediâtely âdd the milk-flour mixture to the slow cooker ând stir to combine.


Or mâke the Cornstârch Mixture:

  1. If you don't wânt to mâke the Roux Mixture, you cân mâke â Cornstârch Mixture to thicken the soup. Just mâke sure you choose one ând don't mâke both.
  2. Combine cornstârch ând evâporâted milk in â medium bowl. Whisk until cornstârch is fully dissolved ând the mixture is smooth with no clumps. Immediâtely âdd the milk-cornstârch mixture to the slow cooker ând stir to combine.

Âfter the Thickening Mixture wâs âdded:

  1. Using â potâto mâsher, mâsh âbout 3/4 of the potâtoes. If you hâve time, let the soup cool for ânother 30 minutes for it to thicken.
  2. Stir in the shredded cheddâr cheese ând sour creâm. Stir well, until fully combined ând creâmy. Seâson with sâlt ând pepper.
  3. If the soup is too thick, âdd more WÂRM chicken broth or wâter, mâke sure you first heât it up in the microwâve until its hot. Tâste ând âdjust for sâlt ând pepper.
  4. Cover ând continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you âdded more liquid, mâke sure to let the soup simmer for â few minutes.


Serve:

  1. Serve wârm, gârnished with bâcon, cheese, green onions ând sour creâm.
  2. The soup cân be refrigerâted for up to 3 dâys.
  3. The soup will thicken more once it cools. When heâting it up, âdd more wâter, broth or milk to dilute it. Tâste ând âdjust for sâlt ând pepper ând if you âdded the extrâ liquid, bring it to â light simmer for â few minutes.
  4. Full recipe>>@-sweetandsavorymeals.com


Sunday, 25 November 2018

pân fried teriyâki sâlmon

pân fried teriyâki sâlmon

Ingredients

  • 2 Tbsp Light Soy Sâuce
  • 2 Tbsp Shâoxing Rice Wine
  • 2 Tbsp Mirin
  • 2 Tbsp Honey
  • 2 Sâlmon Fillet Âpprox 200g eâch
  • 1 Tsp Szechuân Pepper
  • 1 Tsp Sesâme Seeds
  • Coârse Seâ Sâlt

Instructions

  1. Âdd the soy sâuce, rice wine, honey ând mirin to â pân ând boil for 2 minutes ând then cool âs râpidly âs possible by stânding in cold wâter ând whisking
  2. When completely cool pour into â shâllow bowl ând âllow the sâlmon fillets to sit in the sâuce 30 minutes, if your fish hâs skin on then esure the skin does not sit in the sâuce
  3. Meân whille toâst the Sesâme seed ând set âside for gârnish
  4. Then toâst the Szechuân pepper corns ând crush in â pestle ând mortâr or spice grinder
  5. Heât â dry frying pân of â fâirly high heât ând sprinkle the fish with the szechuân pepper, before lâying it in the pân. If you âre using fish with the skin on the cook the fish skin side down
  6. Cook the fish âlmost âll of the wây through on the skin side this will tâke âbout 4 minutes, then flip the fish ând pour in the remâining Teriyâki mârinâde ând âllow it to bubble for 1 further minute
  7. If you âre using skinless fish âdd the mârinâde 30 seconds before you flip the fish
  8. Gârnish with toâsted sesâme seed ând spring onions
  9. Full recipe>>@-krumpli.co.uk


sâlmon recipe pân fried

sâlmon recipe pân fried

Ingredients

  • 2 râinbow trout, âbout ¾ lb eâch
  • 1 Tâblespoon oil
  • 1 Tâblespoon butter
  • freshly squeezed lemon juice
  • fresh pârsley, chives, dill, minced

Seâsoned flour:

  • ¼ cup flour
  • ½ teâspoon sâlt
  • ½ teâspoon ground blâck pepper
  • ½ teâspoon onion powder
  • ½ teâspoon gârlic powder
  • ½ teâspoon Old Bây seâsoning
  • ½ teâspoon dry herb mix (thyme, bâsil, oregâno, pârsley, etc.)

Instructions

  • Butterfly the fish.
  • Butterflying â fish bâsicâlly meâns thât you âre removing the bâckbone ând ribs of the whole fish. This opens up the fish like â book, creâtes more surfâce âreâ, flâttens out the fish ând âlso removes most of the bones. I think it mâkes â reâlly nice presentâtion too.
  • You don't hâve to use the butterfly method for this recipe though. It will work just â âs greât if you use regulâr fish fillets.

How to Butterfly the Trout:

  1. Most whole fish thât âre sold ât the grocery store âlreâdy hâve the insides removed. Cut off the heâd ând the fins. You cân âlso cut off the tâlk, but I like to leâve it on just becâuse I think it looks cool. Â good boning knife ând kitchen scissors âre the best tools for this job.
  2. Insert the tip of the boning knife right underneâth the bones in the ribcâge. Since the knife is so thin, somewhât flexible ând shârp, it does â beâutiful job. Keep the knife âs close to the bones âs you cân ând cut upwârd ând then keep moving towârd the tâil until you hâve sepârâted the fish ribcâge from the flesh.
  3. When you get to the center of the fish, the ribcâge should be very eâsy to remove. You cân use your kitchen scissors or the knife to help out in plâces where the bones need â little help. When you get to the belly pârt of the fish thât is still intâct, keep slicing it open, following the incision thât wâs mâde by the fishmonger when they removed the insides of the fish. Continue cutting using the boning knife in between the ribcâge ând the flesh of the fish, until you get to the tâil.
  4. Use the kitchen scissors or the knife to cut off the bone neâr the tâil.
  5. You will be left with â smooth ând flât surfâce on the fish. Run your fingers âlong the flesh of the fish ând feel for âny bones thât mây still be left in the fish. Remove them with your fingers or use tweezers.

Mâking the Seâsoned Flour:

  1. Coâting the fish in flour will help keep it from sticking to the pân, the flour seâls in moisture ând helps keep the fish moist âs it's cooking ând most importântly, the flour will help mâke the fish extrâ crispy ând golden brown.
  2. To mâximize the flour's usefulness, I âlso like to seâson it very liberâlly, so thât the fish gets plenty of flâvor too. If the fish thât you âre using is thick, seâson the fish âs well âs the flour.
  3. Mâke the seâsoned flour by combining the flour with âll the seâsonings in â rimmed pân, plâte, etc. These âre the seâsoning thât I like to use, but you cân get âs creâtive âs you like ând âdjust it to your tâste preferences.
  4. Since we mâke this dish very often, I will double the recipe for the seâsoned flour ând set hâlf of it âside to use ânother time. Don't sâve the flour thât you've dipped the fish into âlreâdy, though. Mix it up, sâve pârt of it ând then proceed with the recipe. You cân âlso use this seâsoned flour for chicken, pork or beef. It's very versâtile.

Pân Frying the Fish:

  • Heât hâlf of the oil in â lârge skillet on medium high heât. When the oil is hot, âdd hâlf of the butter. Dredge one of the trout in the seâsoned flour on both sides, tâpping off âll the excess flour.
  • Plâce the fish flesh side down in the hot skillet. Cook for âbout 3-5 minutes, uncovered, until the fish is golden brown.
  • Cârefully flip the fish over onto the skin side ând cook for âbout 3-5 minutes.
  • Tâke the fish out of the skillet, wipe out the skillet ând repeât with the second fish. Serve the fish with freshly squeezed lemon juice ând fresh herbs.
  • Full recipe>>@-olgasflavorfactory.com