Breads

Below are a couple of my frovaite recipes b/c they are easy to prepare but very impressive to serve to guests. You might also want to include a greast basic biscuit recipe, basic vinaigrette, and maybe a pancake or waffle recipe. Be srue to try them before you include them in the cookbook, so you can speak from experience when writing tips or notes about each recipe.Chicken Scampi(easy but delicious and elegant) 1/2 cup butter1/4 cup olive oil1 tsp dried parsley1 tsp dried basil1/4 tsp dried oregano3 cloves garlic, minced3/4 tsp salt1 Tbsp lemon juice4 boneless, skinless chicken breast halves, sliced lengthwise into thirds In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all. Make sure you have some bread to sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate. CHICKEN PICCATA2 skinless and boneless chicken breasts, butterflied and then cut in halfSea salt and freshly ground black pepper2 cups all purpose flour, for dredging6 tablespoons unsalted butter5 tablespoons extra-virgin olive oil1/3 cup fresh lemon juice1/2 cup chicken stock1/4 cup brined capers, rinsed1/3 cup fresh parsley, choppedSeason chicken with salt and pepper. Dredge chicken in flour and shake off excess.In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Giada DeLaurentiis Chicken Farfalle Salad with Walnut PestoSALAD:2 cups uncooked farfalle (bow tie pasta; about 6 ounces)2 cups cubed cooked skinless, boneless chicken breast1 cup quartered cherry tomatoes2 tablespoons chopped pitted kalamata olives WALNUT PESTO:1 cup basil leaves1/2 cup fresh parsley leaves3 tablespoons coarsely chopped walnuts, toasted1 1/2 tablespoons extravirgin olive oil1 tablespoon white wine vinegar1/2 teaspoon salt1 garlic clove REMAINING INGREDIENT:4 curly leaf lettuce leaves To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture. (**Jarred pesto may be used to streamline recipe, but nutritional info will change.)Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g Cooking Light, JUNE 2005 Olive Garden Spaghetti Carbonara1/4 C. flour1/4 C. butter1 qt. milk1/8 tsp. pepper1/2 tsp. salt24 slices extra thick bacon, fried until crisp, then cut into bc” slices1/4 C. olive oil3 C. mushrooms, sliced6 Tbsp. scallions, finely minced1 lb. spaghetti, uncooked2 tsp. fresh parsley, finely chopped1/2 C. Parmesan cheese, freshly grated Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and saute9 until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately. http://jdvvlt.com [url=http://jzxuekm.com]jzxuekm[/url] [link=http://lmhwabpvah.com]lmhwabpvah[/link]