SWISS CHICKEN BAKE
A recipe I found while searching for recipes for the Switzerland region of ZWT. This was found on cdkitchen. Sounds yummy and would be great served with mashed potatoes, noodles or rice.
Provided by diner524
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in an ungreased 2 quart baking dish; add mushrooms. Sprinkle with Swiss cheese.
- In a small bowl, combine soup, sour cream, and sherry. Pour over the chicken. Bake at 350 degrees for 45 minutes.
- Sprinkle with Parmesan cheese and bake an additional 5 to 10 minutes, or until chicken is cooked through and casserole is bubbly.
- Place chicken on serving plate. Stir sauce to blend and serve with chicken.
EGGS PIPERADE
Got this recipe out of cooking light. Piperade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata. Serve this dish with roasted potatoes
Provided by TishT
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add bell peppers and garlic; saute 5 minutes.
- Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
- Uncover, and cook 1 minute or until liquid almost evaporates.
- Gently stir in eggs; cover, and cook 3 minutes or until set.
- Garnish with parsley, if desired.
- Cut into wedges.
Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 211.5, Sodium 440.6, Carbohydrate 10.3, Fiber 2.6, Sugar 6.1, Protein 7.7
KOUING AMAN
Saw this on Road Tested on the Food Network and did a little research. Kouing-Aman is a tradtional cake from the Brittany region of France by renowned pastry chef Florian Bellanger, of New York City's Fauchon on Marthastewart.com. I have had these before but never knew the correct spelling. Posting here so when time allows, I can make. If you try these, let me know what you think. Prep & cooking times are estimated and do not include chill/rise times.
Provided by CindiJ
Categories Yeast Breads
Time 1h5m
Yield 15 pastries
Number Of Ingredients 7
Steps:
- In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat.
- In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more.
- Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator.
- Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn.
- Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns.
- Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares.
- Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.
Nutrition Facts : Calories 537, Fat 26.5, SaturatedFat 16.6, Cholesterol 69.1, Sodium 236.7, Carbohydrate 71.8, Fiber 1.1, Sugar 40.1, Protein 4.6
POTATOES AU'GRATIN - GRATIN SAVOYARD
This is my absolute favorite recipe and I have been cooking it for years. In that time, I've perfected the stock amount and reduced the cooking time. Here is my masterpiece! This will serve 4 as a side dish, great with steak or chicken.
Provided by stephee24
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
- Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
- Boil the beef broth with the leftover garlic cloves.
- Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
- Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
- Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
- Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.
Nutrition Facts : Calories 399.6, Fat 21.2, SaturatedFat 12.7, Cholesterol 58.9, Sodium 1103.7, Carbohydrate 33.4, Fiber 4.1, Sugar 1.8, Protein 20.3
CHICKEN NORMANDY
Make and share this Chicken Normandy recipe from Food.com.
Provided by miranda.lynn
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Render bacon cook chicken, finish in oven.
- add onions, um, add calvados, add cider, add apples, add cream, add some couple tablespoons of butter if you want, add thyme, thats about it.
- yeah, there you go.
Nutrition Facts : Calories 587.5, Fat 42.8, SaturatedFat 20.5, Cholesterol 178.9, Sodium 454.6, Carbohydrate 15.5, Fiber 1.6, Sugar 5.4, Protein 34.5
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