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11-11-2017 11:13 AM
I grew up in the mid-west and city chicken was a regular dish on our family's table.
It was not chicken. Instead, it was alternating cubes of pork sirloin and veal, made to look like a drumstick (on a skewer), coated in bread crumbs, fried, and then finished in the oven. I no longer eat veal so this recipe is only with pork.
City Chicken
Ingredients
1 pound cubed pork sirloin (1 1/2 inch cubes)
1/4 cup flour, seasoned with salt and pepper
one egg beaten with 1 TBS water
1/2 cup Italian seasoned dry bread crumbs
1 TBS olive oil or vegetable oil
1/2 cup chicken stock
4 wooden skewers
1 can or jar of gravy ( pork or mushroom or one of each mixed together ), heated
Preheat oven to 325 degrees F. Spray a (9"x9") glass baking dish with cooking spray. Set aside.
Set up a breading station. Seasoned flour, egg mixture, and then the bread crumbs.
Thread 4 cubes of pork onto each skewer. Dredge in flour, shaking off excess, then dip each skewer into the egg mixture, followed by the breadcrumbs. Heat a nonstick pan over med high heat with 1 TBS oil of your choice. Brown the breaded pork on all sides.
Transfer browned skewers to the prepared baking dish. Leave a little space between each one. Pour chicken stock into the bottom of the pan and cover tightly with foil. Bake in 325 degree oven for 1 1/2 to 2 hours, or until pork is fork tender. Last fifteen minutes of cooking take off foil. Serve with heated gravy.
next ingredient: ginger
11-11-2017 07:03 PM
I love to cook with bourbon, probably a little too much.
I got this recipe from Garden & Gun Magazine. It's from Chef Hugh Acheson.
BOURBON AND SPICY GINGER SODA
INGREDIENTS
Large ice cubes
3 oz. Maker's Mark (or your favorite bourbon)
1 tbsp. ginger syrup (recipe below)
2 slices fresh ripe peach (Try pear if peaches are out of season.)
2 oz. soda water
GINGER SYRUP
½ cup sugar (fine turbinado)
½ cup water
¼ lb. fresh ginger root (peeled and finely grated)
PREPARATION
Fill a 10 oz. highball glass with ice. Add bourbon and ginger syrup, and stir. Add peach slices (or pear), and pour soda water to the top of the glass. Stir gently.
For the Ginger Syrup: In a small saucepot bring the sugar, water, and ginger to a boil. Turn off the heat, and allow to steep and cool for one hour. Strain off the ginger pieces, and reserve the syrup.
Cocktail recipe from chef Hugh Acheson
Next Ingredient: Bourbon
11-13-2017 04:48 PM
Bourbon Balls
Recipe slightly adapted from Southern Living Best Loved Cookies
1 (12-oz.) package vanilla wafers, finely crushed
1 cup chopped pecans or walnuts
3/4 cup powdered sugar
2 tablespoons cocoa
2 1/2 tablespoons light corn syrup
1/2 cup bourbon
1/2 teaspoon vanilla
Powdered sugar
Next ingredient: Boiled eggs
11-14-2017 08:39 AM
11-14-2017 08:23 PM
I've seen these on Pinterest for a while and they intrigue me. I think this is a fun New Year's Eve treat.
DRUNKEN CHERRIES
INGREDIENTS:
DIRECTIONS:
Next Ingredient: Onions
11-14-2017 08:42 PM
Pretty little treats...and I would be soakin' those cherries in bourbon!
next ingredient: onions
11-14-2017 08:46 PM - edited 11-14-2017 08:46 PM
11-16-2017 10:20 PM - edited 11-16-2017 10:22 PM
Crunchy Turkey Casserole
2 cans Cream of Mushroom soup, undiluted
1/2 cup milk or chicken broth
4 cups cubed cooked turkey
2 celery ribs, thinly sliced
1 small ONION, chopped
1 can (8 oz) sliced water chestnuts, drained and halved
1 tablespoon soy sauce
1 can (3 oz) chow mein noodles
1/2 cup slivered almonds
In a large bowl, combine soup and milk. Stir in the turkey, celery, ONION, water chestnuts and soy sauce. Transfer to a greased shallow 2 quart baking dish. Sprinkle with noodles and almonds.
Bake, uncovered, at 350 for 30 minutes or until heated through.
Serve over rice. Makes 6-8 servings.
NEXT INGREDIENT ..... GROUND ITALIAN SAUSAGE
11-17-2017 11:19 AM
Italian Casserole
Ingredients
Step 1
Cook spaghetti according to package directions; drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
Step 2
Combine spinach and next 6 ingredients; spoon over spaghetti.
Step 3
Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture.
Step 4
Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours.
Step 5
To bake, remove casserole from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 375° for 35 to 40 minutes or until thoroughly heated.
Sprinkle top with tomato and parsley.
Just found this recipe and purchased items to make it!
Next ingredient: Bechamel sauce
11-17-2017 03:01 PM - edited 11-17-2017 03:02 PM
This is a great alternative for people who aren’t crazy about ricotta cheese (like me)
Lasagna with Bechamel Sauce
Ingredients
5 3/4 cup Homemade or not Spaghetti Sauce
3 cups Milk
2 tablespoons Butter
1 tablespoon Extra Virgin Olive Oil
1/4 cup All-Purpose Flour
1/4 teaspoon Nutmeg, Fresh Ground
Ground Black Pepper, To Taste
1 pinch Salt
9 sheets No Boil Lasagna Noodles
4 cups Mozzarella Cheese, Freshly Grated
1 cup Parmesan Cheese, Freshly Grated
Cooking Directions
Preheat oven to 375 degrees.
To make Béchamel Sauce: Heat milk until hot but not boiling in a small saucepan. Melt butter and olive oil over medium-high heat. Sprinkle flour over the top and whisk until butter is well absorbed by the flour. Cook flour mixture for 1-2 minutes until just barely starting to color. Slowly pour in hot milk while whisking. Cook until sauce thickens to the constancy of cheese sauce. Stir in nutmeg, black pepper to taste, and salt.
In a deep 9"x13" pan add 2 cups spaghetti sauce to bottom of pan and spread until even.
Cover sauce with 3 noodles leaving a space for expansion between noodles and edges. Spread 1/3 of the béchamel sauce evenly over noodles. Cover béchamel sauce with 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Cover cheese with 1 1/4 cup spaghetti sauce. Repeat layers of lasagna noodles, béchamel sauce, mozzarella cheese, parmesan cheese and sauce until you have 3 layers.
Cover the last layer of tomato sauce with remaining mozzarella and parmesan cheese.
Tent lasagna with foil so it doesn't touch the cheese.
Bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until lightly browned.
Pretty easy and serves 10!
Next Ingredient: MAPLE SYRUP
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