~~ '08 Brides Official Recipe Thread~~

Denise - you just inspired me to start a new thread!!

Let's post some recipes since I feel like I make the same things all the time!!!

I definitely make the same things all the time although trying to be a little more creative.

I almost always make Weight WAtchers recipes though.

steak with bernaise sauce and creamed spinach

bernaise sauce

3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
1 tablespoon finely chopped parsley leaves

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. Yield: about 1 cup

creamed spinach recipe

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.



ill also look for my chicken franchaise recipe. I hope i find it on here which i had posted before, i dont want to write it all out haha

chicken franchaise

in a bowl mix two eggs, 1/4 cup of milk and parmesan cheese

-in another bowl put flour and mix it with salt and pepper.

-take the chicken and put it in the flour first and then the eggs(yes its the opposite of chicken cutlets)

-then in a frying pan put olive oil and let it heat up, and then put the chicken in. Let it cook for about 2-4 mins on each side or until golden brown

-take out the chicken (you can put it on a plate with paper towels to absorb some of the oil

-then in the pan you leave the oil you cooked in and to it you will add:

-1/4 cup of butter mixed in with flour, 1 full lemon squeezed, 1/4 cup of chicken broth, 1/4 cup of dry white wine(i like using pinot grigio) it gives it a great taste, then add salt and pepper...You put the chicken back in and let it simmer for just a few short mins...What i do though is taste it to see if anything more has to be added, sometimes you'll think it needs more wine or chicken broth or even butter.

It is also a very easy dish to correct...if the sauce is too thick you can add more chicken broth or white wine, or even water if you don't think it needs either...If its too watery add a little bit more flour.

What i also like to do is to use the francaise sauce for the pasta...After taking out the chicken and after pasta is boiled, just mix it in the pan in the francaise sauce.

This is more of a fall/winter meal but it is delish...I substitute turkey burger meat and i mix the brown sugar with ketchup and pour right over the loaf. It is delish, easy and quick :)

INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Add to Recipe Box
My folders:
Appetizers/Party ... Chicken Dishes Cocktails Dessert Fish Dishes Meat Dishes Pasta Dishes Potato Sides Rice Dishes Salads Side Dishes Soup

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

I have a whole word file!

Mexican Stuffed Peppers

Ingredients:
-1 lb chopped chicken
-taco seasoning powder
-8 oz jar of taco sauce
-black beans (about 3/4 cup)
-1/2 cup long grain rice
-1 cup water
-taco cheese (separated)
-6 peppers (any color)

Directions:
-cut the tops off of the peppers and scoop out all the seeds, rinse inside & outside of each pepper

-Preheat oven to 350

-mix the rice & the water, bring to a boil, then lower heat, cover & simmer for 20 minutes

-cook chicken according to directions on the taco mix packet, drain water when chicken is done cooking

-pour enough water in the bottom of a 9x13 baking dish to coat the bottom of the dish (about 1/2 inch deep)

-mix the rice, chopped chicken, beans, taco sauce & 2 small handfuls of the taco cheese (depending on how cheesy you want your peppers) in a mixing bowl.

-generously scoop chicken mixture into the 6 peppers, cover baking dish with tin foil, bake for 1 hour.

Optional: 5 minutes before done baking, uncover and sprinkle extra taco cheese on top of the peppers

Italian Wedding Soup

INGREDIENTS

* 1/2 pound extra-lean ground beef
* 1 egg, lightly beaten
* 2 tablespoons dry bread crumbs
* 1 tablespoon grated Parmesan cheese
* 1/2 teaspoon dried basil
* 1/2 teaspoon onion powder
* 5 3/4 cups chicken broth
* 2 cups thinly sliced escarole
* 1 cup uncooked orzo pasta
* 1/3 cup finely chopped carrot



DIRECTIONS

1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

this is a really good one, and easy, FH calls it crack chicken

Easy Parmesan Garlic Chicken

Ingredients

1/2 cup Grated Parmesan Cheese
1 envelope italian salad dressing mix (.7 oz makes 8 fl oz)
1/2 tsp garlic powder
6 boneless skinless chicken breast halves (about 2lbs)

Directions
-Preheat oven to 400F, Mix cheese, salad dressing mix and garlic powder
-Moisten chicken with water, coat with cheese mixture
-Place in shallow baking dish
-Bake 20-25 min or until chicken is cooked through

Slow Cooker Sausage with Sauce

Ingredients
- 8 (4 ounce) links fresh italian sausage
-1 (26 ounce) jar spaghetti sauce
-2 red peppers, seeded and sliced into strips
-1 onion, sliced

Directions
- Poke a fork hole in the italian sausage links and boil for 20 minutes

-Place the Italian sausage links, spaghetti sauce, red pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover, and cook on Low for 6 hours. Serve on hoagie rolls, or over rice.