FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Swiss Chicken with White Wine

Monday Jun 4, 2012

Submitted by Eric Nagel
Serves 6-8

Ingredients

4-6 boneless, skinless chicken breasts ¼ c. white wine
10 ¾ oz. cream of chicken soup (1 can) 1 c. stuffing mix
¼ c. butter, melted 6 slices Swiss cheese

Directions

  1. Swiss ChickenMelt the butter & combine with the stuffing mix.
  2. Combine wine & cream of chicken soup.
  3. In a casserole dish, cover chicken with a slice of cheese each.
  4. Pour over the wine & soup mixture, then the stuffing.
  5. Bake uncovered at 350° F. for 45 minutes.

Chef’s Note: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine.  The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?

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Uncle Jim’s Alfredo Sauce

Friday Jan 20, 2012

Submitted by Vicki Johnson
Serves 6-8

Ingredients

4 tbsp butter 4 tbsp all-purpose flour
1 c. cream 1 c. chicken broth
1 c. Mozzarella cheese, shredded ½ c. Parmigiano-Reggiano cheese, grated
3 tbsp fresh parsley, finely minced 5 cloves garlic, finely minced
¼ c. dry white wine salt
black pepper

Directions

  1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

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Gary’s Favorite Clam Chowder

Saturday Nov 19, 2011

Submitted by Gary Floyd
Serves 8

Ingredients

13 oz. clams, minced (2 cans; reserve juice) 1 c. yellow onions, chopped
1 c. celery, diced 2½ c. potatoes, diced
¾ c. all-purpose flour ¾ c. butter
1 qt. half & half ½ tsp granulated sugar
1½ tsp salt Dash black pepper

Directions

  1. clam chowderIn a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

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Grandpa Gary’s Meatballs

Saturday Oct 29, 2011

Submitted by Gary Floyd
Serves: Depends how large you make the meatballs

Ingredients

2 lbs. ground beef (80/20 blend( 1 lb. ground pork sausage
2 eggs, gently beaten ½ c. seasoned bread crumbs
½ c. oatmeal (uncooked) ½ c. Parmesan cheese, grated
1 pkg. onion soup/dip mix 4-8 cloves garlic, minced
¼ c. fresh parsley 2 tbsp Italian seasoning
1-2 tbsp butter cooking oil of choice

Directions

  1. meatballsIn a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
  2. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
  3. In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
  4. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.

Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.

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Critter Crunch

Saturday Oct 8, 2011

Submitted by Sara Brown
Makes 8 Cups

Ingredients

½ stick butter, cubed 3 tbsp brown sugar, light or dark
1 tsp cinnamon, ground 1½ c. Crispix cereal
1½ c. animal crackers 1½ c. Honey bear-shaped crackers or cookies
1 c. Bite-Sized Shredded Wheat 1 c. miniature pretzels

Directions

  1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
  2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
  3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
  4. Pour butter over mixture & toss to coat.  Evenly spread mixture on the baking pan.
  5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
  6. Store in an air-tight container. 

Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

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