4 chicken breasts, boneless
Halve breasts. Marinate breast pieces in milk for 1 hour.
Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy
cream and sherry. Shake broth with cornstarch and add. Add basil and
black pepper. Slowly add cheese and stir. When sauce is a magnificent
oneness, thick, rich and aromatic, turn off heat and let it age for
at least 15 minutes.
Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix
seasoned bread crumbs, garlic powder, and onion powder in bowl. Roll
milk-soaked breast pieces in seasoned bread crumbs. Sit breasts on
greased cookie sheet for a couple minutes. Bake for 10-12 minutes.
Two minutes before done, remove breast and spoon on sauce.
Remove breasts and serve immediately on ornate Venetian gold leaf
platter, with long-stemmed parsley and spring onion garnish. Serve
sauce in hand painted tureen from Torino.
Source: A World famous recipe handed down from the Borgia Popes to
~Johnc-. It won 47 prizes in Paris, France for culinary exuberance.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
[email protected], moderator of GT Cookbook echo
Also see ...
Combine first five ingredients and blend well. Stir in chutney. Turn into serving dish. Top with chives if for appetizer and serve with crackers. If served as adessert, serve with fresh fruit to dip into mixture. Origin: A Taste of Oregon Shared by: Sharon Stevens (Upload by user)
If using a food processor, cut low fat cheddar cheese into cubes. Process until finely chopped. Add ricotta cheese, process about 10 seconds. Add remaining ingredients, except milk, and process until all ingredients are finely chopped. Add milk as needed to reach desired con (Upload by user)
To 3 parts cottage cheese, add 1 part carrot and the sweet oickles. Season to taste with salt and pepper. Variation; Chopped nuts may be substituted for sweet pickles. Jeannie Allen From: Lewisallen strongServings: 1/strong (Upload by user)
: Mil together all of the above ingredients and season to taste with salt and pepper. Store in refrigerater, as this mixture does not keep very well. Makes 1 1/2 C Variation; Substitute cram cheese fot the cottage cheese and proceed as above. Jeannie Allen Fro (Upload by user)
Blend sour cream with cottage cheese; stir in pepper, onion, pimiento, salt, and pepper. Serve on lettuce. SOURCE: Southern Living Magazine June, 1974. Typed for you by Nancy Coleman. strongServings: 4/strong (Upload by user)
Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to tas (Upload by user)
Add the milk to the softened cream cheese first. Blend together. Roll in ground buts for ball. Cool and spread on crackers. strongServings: 1/strong (Upload by user)
Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * Lettuce Rollups: Use romaine, iceberg, or escarole. You can even use spinac (Upload by user)
In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olies, and precess everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Pla (Upload by user)
Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, (Upload by user)
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Spread the bread with some of the softened butter. Make 4 sandwiches. each with one slice of chicken and one of cheese. Press firmly together. Proceed as with the Croque Monsieur. strongServings: 4/strong (Upload by user)
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** Thick milk is soured milk. Scald thick milk by baking it at 350 F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75 F). Each day for a week, add new bak (Upload by user)
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Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo (Upload by user)
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Method: Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth. Stir in mustard, Wor (Upload by user)
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* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. strongServin (Upload by user)
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Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantl (Upload by user)
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