Recipes

[walker]

My mother used to make a really good Boursin Quiche...of course, now I can't find her recipe!! 😟 But, I did find this one....(Food.com)....sounds good!  Serves 8.

BOURSIN CHEESE Potatoes

3 lbs. red potatoes, unpeeled

salt and pepper

1 pint heavy cream

1 (5oz) pkg. BOURSIN CHEESE

fresh chives or parsley chopped

Slice potatoes into 1/4" rounds and toss with salt and pepper.  Slowly heat cream and cheese together until thoroughly melted.  

In a deep casserole dish, layer half of the potatoes and half of cream mixture.  Repeat.  Cover and bake at 350 for 1 hour.  Top with chives or parsley before serving.

NEXT INGREDIENT ...... BLUEBERRIES

[JeanLouiseFinch]

We don't eat this anymore but it used to be a popular go to.

Blueberry Cream Cheese French Toast Casserole

12 slices of bread, any kind (I used a long skinny loaf of Fr. Bread and it was perfect - thick slices and discard the heels)
2 pks. Cream cheese, room temp.
1 C. blueberries, fresh or frozen
12 Lg. eggs
1/3 C. maple syrup (the real thing)
2 C. Milk

***Note – I think a hearty kind of “white” bread is required to stand up, so to speak, – French, Brioche, maybe Challah – nothing like Wonder Bread or soft white sandwich bread…blech!

Directions

      1.  Spray 9 X 13 inch dish with Pam. Cut or tear bread into large, rustic cubes                   and arrange in the bottom of dish

1.  Cut up cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
2.  In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup.  Slowly pour this mixture over the bread, cream cheese and blueberries - make sure you cover everything evenly and not too much in any particular spot so you don't get a soggy result after baking. Cover with foil and refrigerate overnight.
3.  The next morning preheat oven to 350°. Take casserole out of the refrigerator.
4. Place covered casserole in a 350° oven and bake for 35-40 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5.  While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
6.  Prep time: 30 mins. to put everything together.   8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hr. - 1 hr. 15 mins.

Blueberry Sauce:
(You can make this ahead of time and refrigerate, then warm up before serving or you can make it while the casserole is baking.)

- 1 C. sugar
- 2 Tbsp. cornstarch
- 1 C. water
- 1 C. blueberries, fresh or frozen
- 1 Tbsp. butter (I use real)

1.   Stir together 1 cup sugar and 2 Tbsp. cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
2.   Add 1 cup blueberries; simmer for 8-10 minutes, stirring occasionally until blueberries just start to burst. Don't let them all burst.
3.   Turn heat off the blueberry sauce and stir in 1 Tbsp. butter. If making in advance, store in plastic or glass container and refrigerate until ready to use.

Serves 8

Next Ingredient:  PECANS

[GenXmuse]

Bourbon Pecan Chicken

Bourbon Pecan Chicken is covered in a lick your plate clean sauce. The flavor of bourbon and pecans plus dijon mustard and honey combine to make a fantastically delicious meal. 

Course Main Dish

Cuisine Southern

Keyword bourbon chicken

Prep Time 10 minutes

Cook Time 16 minutes

Servings 4

Author Christin Mahrlig

Ingredients

• 1/2 cup finely chopped pecans
• 1/2 cup bread crumbs
• 2 tablespoons honey, divided
• 2 tablespoons Dijon mustard, divided
• 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
• salt and pepper
• 1 tablespoon olive oil or vegetable oil
• 1 tablespoon butter
• 3 tablespoons bourbon
• 1/4 cup heavy cream
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped pecans
• 1 tablespoon butter

Instructions

• Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
• In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
• Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
• One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
• Preheat oven to 375 degrees
• Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides. 
• Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
• Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
• Season sauce to taste with salt and pepper.

Notes

Since chicken breasts all seem to be so large these days, I like to cut them horizontally into 2 thinner pieces. If you do not do this and you are using large breasts, keep in mind you will have to cook them longer.

Next Ingredient: GREEK SEASONING MIX

[aroc3435]

                         Greek Seasoning Mix Meatloaf

              Featured Ingredient:  "GREEK SEASONING"

Inspired by The Spice Islands Cookbook section on spices  and herbs and many other websites dealing with traditional Greek cuisine spice and herb usage

1 & 1/2 lbs ground lamb (or 3/4 lb each of lamb & beef)

1 cup bread crumbs

1  & 1/2 tsps  marjoram

1/2  tsp oregano

1 tsp  rosemary

1 tsp  summer savory

1/2 tsp crushed red pepper flakes

3 minced garlic cloves

pinch of salt

pinch of ground pepper

2 tbsps tomato  paste

2 large beaten eggs

Mix the above lightly, place in a loaf pan and bake in a preheated  350 degree oven for 60 to 65 minutes.

@GenXmuse   I wanted to make meatloaf the other night so concocted the above and it was good.  Served it with sides of cucumber salad and rice.

Next Ingredient:  BUTTER or OLIVE OIL

[GenXmuse]

@aroc3435 You are so creative! You need to write your own cookbook with anecdotes-they are so charming. Thanks for sharing!

Next Ingredient:  BUTTER or OLIVE OIL

[aroc3435]

@GenXmuse   Thank you for the kind words.  Cooking is my  hobby.  I enjoy  the "food" side of home economics.  Don't ask me to sew anything except to replace a button for you though!  

My best girlfriend and I during our "mid-life" crisis spent two happy years trying to replicate and perfect the typical  1950s/60s meat loaf recipes our moms made which were so similar.

We finally came to two conclusions:   Eating someone else's food,  especially when made with love, is the best and second, that the ground  beef they used probably had a higher fat ratio, so we ground our own or just used the fattier ground beef  from the  store and then had much  greater success.

We also determined that pork was being bred so much leaner that it was coming out dry and less flavorful when  we were fooling around with pork chops  and pork roast perfection!

aroc3435

Washington, DC

Next  Ingredient:  BUTTER or OLIVE OIL

[Zhills]

Best rice pilaf in the world.  Won't try another.  Always get requests for recipe

1 cup Uncle Bens rice (not instant)

2 cups chicken broth

1/2 stick butter 

1/4 cup water

1/4 broken pasta (I use angel hair)

In pot - melt butter and add 1/4 cup broken pasta. Brown (be careful not to burn)

Add 1 cup rice and 2 cups chicken broth and 1/4 cup water; bring to boil

Add lid and simmer for about 18 minutes

Take lid off, stir and continue cooking if necessary

Got this from this thread.  Sorry, didn't keep poster's name.

I add cubed chicken, browned in butter for the best Chicken & rice ever!

Next ingredient:  Ground beef

[AnikaBrodie]

Does anyone have a good recipe for BEEF BRISKET?  In the crockpot?  In the oven?  At what temp?  For how long? 

TIA. 

[Zhills]

@AnikaBrodie 

Moved your request to Recipes Thread.  Hope you don't mind.

Maybe someone can give you a great recipe!

Next ingredient:  Ground beef

[AnikaBrodie]

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@Zhills wrote:

@AnikaBrodie 

Moved your request to Recipes Thread.  Hope you don't mind.

Maybe someone can give you a great recipe!

Next ingredient:  Ground beef

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@Zhills 

Thank you.  I just checked and it already has several responses.