Chicken marsala

Components

four skinless, boneless, chicken breasts (about one one/two lbs)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

one/4 cup further-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/two cup chicken stock

two tablespoon unsalted butter

1/four cup chopped flat-leaf parsley

Directions

1. Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap above them pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a honest amount of salt and pepper combine with a fork to distribute evenly.


2. Heat the oil more than medium-large flame in a massive skillet. When the oil is wonderful and sizzling, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the extra. Slip the cutlets into the pan and fry for five minutes on each side till golden, turning after – do this in batches if the pieces don't fit comfortably in the pan. Take away the chicken to a large platter in a single layer to hold warm.


3. Decrease the heat to medium and include the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes season with salt and pepper. Pour the Marsala in the pan and boil down for a handful of seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to minimize the sauce somewhat. Stir in the butter and return the chicken to the pan simmer gently for one minute to heat the chicken by way of. Season with salt and pepper and garnish with chopped parsley ahead of serving.

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Country fried steak

Components

Directions

Excellent recipe reminded me of growing up on the farm. The only adjustment I manufactured was putting the flour in a ziplock bag to coat the steak. Probably a bit messy for the hands, but worth the much more even coat of flour.

This is the first meal my son asks for when he comes for a visit. I use buttermilk for the batter and add 1/4 tsp. paprika to the flour. Also, entire milk for the gravy. It is definitely not a lower-cal meal, but fantastic for an occasional treat.

This is a pretty recipe . I like the massive print, the color photo, and the recipe layout. Thank you!

I've manufactured the recipe in the previous and my total household identified it to be incredibly tasteless and bland. We are not fans of added spicy foo but this was not a "do again". I apologize to the person who submitted this recipe but it appears I am not alone in my estimation of this recipe.

The way to make white/cream gravy is to use equal parts unwanted fat to flour. If something, a smidge a lot more grease, but never ever a lot more flour than oil! She employed two T. oil and four T flour. Following, you want to cook the flour for one min. per Tbsp of flour. two T. flour, cook and stir two minutes to get rid of the flour taste. Salt and pepper effectively. Neither oil nor flour has any taste. I add the liquid cup by cup. In the beginning you are going to have a gloppy mess and feel it really is ruined, but maintain incorporating liquid. Whisk. Include a lot more liquid, until it will get in which you consider it truly is quite great. It will carry on thickening as it cools. Taste and add a lot more pepper, and potentially far more salt. The liquid doesn't actually matter. water, ff milk or canned milk, it truly is all good. It really is the other issues that matter more. Of course, the creamier the far better. Have you ever noticed a recipe that calls for Double milk? Evaporated milk is double milk. If you place equal parts of water, then it is typical milk. Another way to get double milk is to add powdered milk to normal milk. Helps make it significantly creamier.

This is pretty awful . I manufactured the steaks as written, except employed garlic salt and pepper. Then on to the gravy. OH MY WORD. How can anyone get in touch with this paste gravy? No taste at all! I extra a can of cream of mushroom soup, garlic salt and a lot more pepper than called for, and it ultimately had some taste!!

My grandmother was born in Missouri. She cooked in aa cast iron skillet and crushe up saltine crackers by hand the rest of the recipe is about the exact same. She place in flour initial then egg then back in flour. It is the greatest chicken fried steak ever. I make this a lot. A whole lot dining establishments make this incorrect as they place brown gravy on top of it. You have to make chicken gravy (white)). Even in South Eastern Missouri I sent It back as they place brown beef gravy on top.

Thank you so significantly for sharing this recipe. My mom manufactured her chicken fried steak the same way. The only factor she did differently was that she would add a little can of cream of mushroom soup into the pan to brown with the gravy flour. As soon as golden she would include the liquid. Yummy!

So simple and effortless, and so delightful! I additional just a bit (one/2 tsp) of garlic powder to the gravy, and a one/4 tsp of coarse ground black pepper. Served with mashed potatoes. no leftovers here.

Way also bland and I seasoned every thing: the flour, the egg, the steaks and the gravy. Ugh!

Spiced pecans

Ingredients

Directions

I make these specially for 1 of our senior close friends as it is his favored snack. We enjoy them also. Can make a good snack to send overseas to our Air Force grandson. Sooooo very good!

I have created this for years and it is my go-to for holiday treats. In excess of time I've identified that my family members prefers one/four cup white & 1/four cup brown sugar and add a scant tsp of vanilla.

These are the greatest pecans ever!

Effortless, quick and tasty.

they are scrumptious

Yummy! I would make this once more and again. Following time I will attempt some pumpkin pie spice. Produced for bake sale on a warm day in Fl and was fantastic simply because it was like I had just taken out of oven. This is a keeper!

This is a amazing recipe for any individual but in certain for me as a newbie. I had by no means produced any variety of pecans and located this recipe. The typical components, simple directions, and scrumptious end taste make this a go to recipe. I have made this recipe 3 times just this Christmas season with fantastic outcomes every single time.

This is my 1st time making an attempt a recipe like this. It was so simple, and the nuts are properly-coated and crunchy. I personally could use a small a lot more spice, maybe nutmeg?

I am so delighted to see this recipe once more. I make mine with mixed nuts and had bought the nuts at Christmas only to find out I could not fine the recipe. Now I will use my nuts up. I really like this for presents at the holidays and get so many rave critiques.

Hot dog recipes

Can't decide on? Why not both?

scorching dogs, split lengthwise (be careful not to cut all the way through)

Green onions, sliced

1. Flatten sizzling canine buns with a rolling pin. In a tiny bowl, stir together butter, garlic powder, and onion powder. Spread all above outsides of buns.


2. In a huge skillet in excess of medium heat, sear sizzling dogs (doing work in batches if necessary) until charred, two minutes per side. Set aside.


3. Location a bun buttered-side down in skillet and top with one/2 cup of cheddar cheese, a sizzling puppy, a minor a lot more cheddar cheese, and 1/four of green onions.


4. Cover and cook above medium heat till cheese melts, then use a spatula to close the bun. Repeat with remaining substances to make 4 cheese canines complete.

MAKE THEM FANCIER with Gruyere and caramelized onions or provolone cheese and peppers.