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re: TD.com Recipes and Recipe Book Thread
Posted on 7/27/12 at 2:50 pm to yankeeundercover
Posted on 7/27/12 at 2:50 pm to yankeeundercover
This is a version of emeril's Alfredo pasta
I pack sausage
3 chicken breasts
2 cups heavy cream
1 cup whole milk
4 tablespoons butter
I container digorno Parmesan cheese(shredded)
Emeril's original essence
Crushed red pepper
Worcestershire sauce
Garlic
Onion
The seasonings vary based on your taste
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your choosing
I pack sausage
3 chicken breasts
2 cups heavy cream
1 cup whole milk
4 tablespoons butter
I container digorno Parmesan cheese(shredded)
Emeril's original essence
Crushed red pepper
Worcestershire sauce
Garlic
Onion
The seasonings vary based on your taste
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your choosing
1
Posted on 7/31/12 at 8:30 pm to MrsWiggles
French Fries
(double fry method)
1 large Idaho potato
4 cups of Canola oil in a proper sized pot
Kosher or sea salt
Heat the oil to 300 degrees. Slice the potato into 1/4 inch wide fries. Soak in ice water while the oil heats, then drain well. Fry in uncluttered batches until the fries are translucent. Remove to a wire rack and arrange to cool without stacking on top of each other.
Once cool, crank the oil to 380 or a bit higher, drop in the fries in two separate batches and fry until golden and crisp...about one to two minutes. Drain on the rack and salt to taste. Eat immediately. This will serve two. Great with a Bearnaise. Also, replace a cup of Canola with a cup of duck fat....money.
(double fry method)
1 large Idaho potato
4 cups of Canola oil in a proper sized pot
Kosher or sea salt
Heat the oil to 300 degrees. Slice the potato into 1/4 inch wide fries. Soak in ice water while the oil heats, then drain well. Fry in uncluttered batches until the fries are translucent. Remove to a wire rack and arrange to cool without stacking on top of each other.
Once cool, crank the oil to 380 or a bit higher, drop in the fries in two separate batches and fry until golden and crisp...about one to two minutes. Drain on the rack and salt to taste. Eat immediately. This will serve two. Great with a Bearnaise. Also, replace a cup of Canola with a cup of duck fat....money.
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