LindaW1955's profile page
Recipes
SPINACH, POTATO AND BACON FRITTATA
By LindaW1955
can serve hot or warm
- 10 large eggs
- 3 TBS half and half
- salt and pepper
- 1/2 cup crumbled goat cheese
- 1-6oz bag baby spinach
- 3/4 pound Yukon gold potatoes, peeled and cut into 1/2" slices
- 6 slices bacon, cut crosswise into 1/4" strips
TROUT AMANDINE
By LindaW1955
Tavern Kitchen and Bar
- 1/2 cup plus 1 Tbsp. unsalted butter softened, div
- 1/4 cup ground almonds
- 1/4 cup panko breadcrumbs
- 1/2 Tbsp. kosher salt, plus more to taste
- 1/2 lb. French green beans, ends trimmed
- 2 shallots, thinly sliced
- Freshly ground black pepper to taste
- 2 “clear cut” rainbow trout* (4 fillets)
- Juice of 1/2 lemon -
ROSTI
By LindaW1955
1 Cook the bacon in a skillet until brown
- 3 slices of bacon
- 1/3 cup minced white onion
- 4 tbps of chopped spring onions
- 1 1/2 cup of grated boiled and peeled potatoes
- 1/2 cup grated gruyere
- 2 cloves of garlic grated
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- 2 tablespoons of chopped green spring onions
- 2 tablespoons of chopped flat leaf parsley
Spinach and Strawberry Salad with Poppy Seed Dressing
By LindaW1955
1. Whisk vinegar, sugar, and 3/4 teaspoon salt together in bowl
- ½ cup red wine vinegar
- ⅓ cup sugar
- Salt and pepper
- y
- ½ red onion, sliced thin
- 1 tablespoon poppy seeds
- ½ cup sliced almonds
- ¼ cup vegetable oil
- 1 teaspoon dry mustard
- 1 pound strawberries, hulled and quartered (2 1/2 cups)
GLAZED CARROTS
By LindaW1955
1. Bring carrots, salt, 1 TBS sugar and chicken broth to a boil in a covered, 12" non-stick skillet over medium-hi...
- 1 lb carrots, peeled and sliced 1/4" thick on the bias
- 1/2 tsp table salt
- 3 TBS granulated sugar
- 1/4 cup chicken broth
- 1 TBS butter, cut into 4 pieces
- 2 tsp lemon juice
- ground black pepper
PORK CHOPS WITH CORNBREAD DRESSING
By LindaW1955
1. Oven to 350 degrees 2
- 1 pkg 6 oz cornbread stuffing mix
- 1 can (10.5 oz) cream of mushroom or chicken soup
- 1 2/3 cup sauerkraut
- 1 1/3 cup chicken broth
- 1/4 cup red or white wine
- 4 bone-in pork chops (aobut 1 1/2lbs)
- salt, perpper and paprika to taste
BUTTERCREAM FROSTING
By LindaW1955
1. Combine all ingredients except food coloring
- 1 lb powdered sugar
- 1/3 cup soft butter
- 1/4 cup milk
- 1/8 tsp salt
- 1 tsp vanilla
- food coloring
CHICKEN MARSALA - go to recipe
By LindaW1955
Season chicken with salt and pepper and dredge in 1/3 cup flour Heat 2TBS oil and TBS butter in 11" skillet over me
- INGREDIENTS:
- 1 1/4 lb. chicken cutlets, pounded until
- 1/4 " thick (about 8)
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup plus 1 tbsp. flour
- 5 tbsp. olive oil
- 5 tbsp. unsalted butter
- 8 oz. white button mushrooms
- 2 tbsp. minced shallots
- 1 clove garlic, minced
- 1/3 cup dry Marsala wine
- 1/3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)
- DIRECTIONS:
- Season chicken with salt and pepper and dredge in 1/3 cup flour.
- Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat.
- Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.
- Transfer to a plate, and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.
- Transfer to plate with chicken, and set aside.
- Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute.
- Stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
- Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
- Remove from heat; stir in remaining butter.
- Season with salt and pepper; garnish with parsley, if you like.
CAST IRON CHICKEN POT PIE
By LindaW1955
1. Roll dough between 2 sheets of parchment paper into 11-inch circle
- 1 recipe Single-Crust Pie Dough
- 1 large egg, lightly beaten with 2 tablespoons water
- 4 tablespoons unsalted butter
- 4 carrots, peeled and sliced 1/4 inch thick
- 2 celery ribs, cut into 1/4-inch pieces
- 1 onion, chopped fine
- Salt and pepper
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ pounds boneless, skinless chicken breasts, trimmed
- ½ cup frozen peas
WILD RICE STUFFING
By LindaW1955
THE CALL
- 1 cup uncooked wild rice
- 2 TBS butter
- 1/2 onion, diced
- 1 celery stalk, diced
- 3/4 tsp thyme
- 1/2 cup vegetable stock
- 1 cup dried cranberries
- 1 medium tart apples, diced
- 3/4 tap oregano
- 1 tap garlic powder
- 1/2 tap sage
- 1/2 cup slivered almonds
- Salt and pepper to taste