√ How To FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

√ How To FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

Delgado Hamilton   April 10, 2020   Comentario  

TESTED & PERFECTED FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 (4 1/2-5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back 2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken) 1?4 teaspoon ground black pepper 1 tablespoon olive oil 1 small onion, chopped medium (about 1/2 cup) 1 small celery rib, chopped medium (about 1/4 cup) 6 medium garlic cloves, peeled and trimmed 1 bay leaf 1 medium fresh rosemary sprig (optional) 1?2 - 1 teaspoon lemon juice

DIRECTIONS

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

by: blucoat

⋆ Easy FRENCH BREAD ("RAPID RISE")

⋆ Easy FRENCH BREAD ("RAPID RISE")

Delgado Hamilton   April 09, 2020   Comentario  

This easy FRENCH BREAD ("RAPID RISE") Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

5 1?2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 2 packages fast rising yeast 2 cups hot water (125-130F) 1 egg white 1 tablespoon water cornmeal

DIRECTIONS

Set aside 1 cup of flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Stir hot water into dry mixture. Mix in enough reserved flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes). Cover dough and let it rest for 10 minutes. Divide dough in half. Roll half of dough into a 10x15 inch rectangle. Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends. Pinch ends and seam to seal. Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal. Repeat with remaining half of dough. Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes). With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf. Combine egg white and 1 Tablespoon water, brush on loaves. Bake in preheated 425F oven for 25-30 minutes or until done. Remove from baking sheets and cool on wire racks. Note: If you want to make baguettes instead of loaves, you can roll the dough into a rope (by hand) to get the longer thinner shape.

by: Dee514

❁ Recipe FREEZER STRAWBERRY JAM

❁ Recipe FREEZER STRAWBERRY JAM

Delgado Hamilton   April 08, 2020   Comentario  

How to Make FREEZER STRAWBERRY JAM Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 quart fully ripe strawberry 4 cups sugar 3?4 cup water 1 box fruit pectin (like Sure Jell)

DIRECTIONS

You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry. Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time. Measure exactly 2 cups crushed berries into a large bowl; stir in sugar. Let stand for 10 minutes, stirring occasionally. Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay. Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges and immediately cover with lids. Let stand at room temperature 24 hours. Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year. Thaw frozen jam in the fridge before using.

by: Lennie

😍 Healty FREAKIN' GOOD GUACAMOLE

😍 Healty FREAKIN' GOOD GUACAMOLE

Delgado Hamilton   April 08, 2020   Comentario  

This easy FREAKIN' GOOD GUACAMOLE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

2 small avocados 1 1?2 teaspoons lime juice 1 tablespoon salsa 2 tablespoons tomatoes, diced 1 tablespoon cilantro, shredded salt and pepper, to taste

DIRECTIONS

Peel and mash the avocados. Mix in all ingredients. Try not to think too hard. Just do what feels good. Eat it all yourself before your family gets to it.

by: MandyLovesPandys

✲ The Best FOUR LAYER DELIGHT

✲ The Best FOUR LAYER DELIGHT

Delgado Hamilton   April 07, 2020   Comentario  

TESTED & PERFECTED FOUR LAYER DELIGHT Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

LAYER ONE 1 cup flour 1?2 cup butter 1?4 cup sugar 1 cup pecans LAYER TWO 1 cup powdered sugar 8 ounces cream cheese 5 ounces Cool Whip LAYER THREE 1 (6 ounce) box Jell-O chocolate pudding and pie filling 3 cups milk LAYER FOUR 7 ounces Cool Whip

DIRECTIONS

Mix first thee ingredients. Add fine chopped pecans. press into 9x13 pan. Bake shell at 350 for 15 min. Soften cheese, then blend in sugar and Cool whip. Spread over cooled crust. Make pudding as directed. I like cooked pudding best but you can use instant. You can also use 2 small packages. And any other flavor you like. Spread on top. You can sprinkle chopped pecans or chocolate ants on top. Refrigerate.

by: Connie Maple

💻 Recipe FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)

💻 Recipe FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN)

Delgado Hamilton   April 06, 2020   Comentario  

How to Make FOOLPROOF STANDING PRIME RIB ROAST (PAULA DEEN) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 (5 lb) standing rib roast PAULA DEEN HOUSE SEASONING (USE 1 T) 2 tablespoons kosher salt 1?2 tablespoon fresh ground black pepper 1?2 tablespoon garlic powder

DIRECTIONS

Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125F in final cooking cycle because it will rise another 10 degrees or so during resting phase). About 30 to 40 minutes before serving time, turn oven to 375F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Cover with foil and let stand for 15 minutes before cutting. Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.

by: SharleneW

✽ Recipe FOOD NETWORK'S CHICKEN TETRAZZINI

✽ Recipe FOOD NETWORK'S CHICKEN TETRAZZINI

Delgado Hamilton   April 05, 2020   Comentario  

Try easy FOOD NETWORK'S CHICKEN TETRAZZINI Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1?4 teaspoons salt 1 1?4 teaspoons fresh ground black pepper 1 lb white mushroom, sliced 1 large onion, finely chopped 5 garlic cloves, minced 1 tablespoon fresh thyme leave, chopped 1?2 cup dry white wine 1?3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1?8 teaspoon ground nutmeg 12 ounces linguine 3?4 cup frozen peas 1?4 cup fresh Italian parsley, chopped 1 cup parmesan cheese, grated 1?4 cup Italian seasoned breadcrumbs, dried

DIRECTIONS

Preheat the oven to 450F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

by: JubalHarshaw