recipelink.com Chat Room Recipe Swap
02-11-2000 – 14 Candlelight Dinner Recipes

Marie,Ohio (09:27:35) : Creamy potatoes

6 potatoes cubed and cooked 'til fork tender
1/4 C. milk
1 package. 8 oz cream cheese ( I use low fat)
1 C. sour cream
1 t. parsley lakes or 1 T. fresh parsley
1/4 t. garlic powder
1/2 C. shredded cheddar cheese

Place all ingredients in bowl and mix till smooth
spoon mixture into greased (Pam spray) 12x8 casserole dish
cover and baked 30-40 minutes. remove from oven
uncover..sprinkle with cheese bake additional 5-10 minutes..(till cheese is melted)
this doubles very easily..always get asked or the recipe.

Marie,Ohio (09:27:35) : Parsley potatoes

small reds should be great..
cook till fork tender..
enough potatoes say for 6 people..
so size of potatoes is relevant here.
regular size it would be
6 potatoes
at least 1 head o roasted garlic
1 stick butter ( no substitute)
3-4 T minced fresh parsley

after potatoes are cooked, just add the other ingredients..
I have omitted salt..use what you are comfortable with.
these are pretty also sprinkled with paprika..( just enough to color)

sweetpete,oh (01:27:24) : CHAMPAGNE SCALLOP AND RICE RING
heat 2 tablespoons butter and 1/2 T. canola oil in stainless steel pan until begins to foam. Turn to high heat and add 1 Lb scallops cook for only two or three min and remove them to a plate.
Now to the pan add 3/4 cup of champagne and allow to reduce somewhat in volume, lower heat to medium and add 2T. heavy cream. Lower heat to simmer.
Place 5 T. of chicken stock and 2T.flour to a jar with lid and mix completely. Turn heat back to med. and add the stock mixture to the pan stirring constantly until mixture thickens. Retun the scallops to the pan and add 8 paper thin sliced radishes,1T.chopped fresh parsley, and 2t of fresh tarragon, salt and pepper to taste. This is then served over cooked rice and garnished with fresh cherry tomatoes..

KellyWA (09:58:30) : (Originally posted on TKL by DebbieD)

BUTTERMILK CHICKEN

4 chicken breasts ( I used boneless, skinless chicken breasts--cut into filets)
1 1/2 cups buttermilk, divided
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup

Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13 baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again. Pour 1 cup buttermilk and cream of chicken soup mixed together over chicken. Bake 15 minutes more--or until chicken tests
done.

****If you want to use skinless chicken breasts with the bone-in, increase cooking time.

KellyWA (09:53:20) : Crepes with Chicken Oscar/Chicken

crepe batter:
4 eggs,
1/4 tsp salt,
2 cup flour,
2 cups milk,
1/2 cup melted butter

Put eggs and salt in blender add milk and flour alternately, when blended
add butter while blender is running. Refrigerate for about 1 hr before
using.

chicken Oscar
1 lb chicken cutlets cut thin,
2 tbs butter,
1/2 tsp salt,
1/8 tsp pepper
1 lb fresh asparagus,
8 warm crepes,
8 crab legs
In skillet, saute chicken in butter. Add salt and pepper. steam asparagus
until al dente. put a little chicken, asparagus and crabmeat on each crepe
and roll up. Top with bearnaise sauce.

Sauce: combine 1 tsp shallots or chives, 3tbs white wine, 1/2 tsp dried
tarragon in saucepan. cook med. high for about 5 min.. cool slightly, put
into blender. add 3 egg yolks and pinch of salt and blend quickly. Turn
blender on and add 1/2 cup hot melted butter gradually. stir in 1 tbs
parsley and 1 tsp lemon juice.

chicken divan:
1/4 c butter,
1/4 c flour,
2 c. chicken broth,
2 tsp Worcestershire sauce,
3 c. grated cheese(cheddar is good),
2 c sour cream,
1 1/2 lb. steamed broccoli spears,
2 c. cooked chicken(chopped)
12 crepes.

In small saucepan melt butter and add flour to make a rue. add broth and
Worcestershire and cook while stirring until thickened. add 2 c. cheese.
add cheese mixture to sour cream in a bowl stirring constantly until
blended. place broccoli spear, some chicken and a tbs of sauce in each
crepe and roll up. place side by side in baking dish. pour remaining sauce
over crepes and sprinkle with remaining cheese. cover with foil and bake
at 350 for about 25 min.

KellyWA (09:49:12) :
Originally posted on TKL by Martina
Date: June 25th 1997

CHOCOLATE CREPES WITH SAFFRON SAUCE, STRAWBERRIES AND CHOCOLATE WHIPPED CREAM FILLING

Chocolate crepes:

3 tablespoons unsalted butter
1 cup milk
3/4 cup all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder, such as Droste
3 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon cognac
Non-stick cooking spray (or 1 tablespoon melted butter or oil)
to coat the crepe pan

Saffron sauce:

2 cups half-and-half
1/2 cup granulated sugar
Pinch of saffron ( about 20 threads)
6 large egg yolks
1/2 teaspoon vanilla extract

Chocolate whipped cream filling:

3 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
2 cups heavy cream

Strawberries:

1 pint strawberries
1 teaspoon granulated sugar
Confectioner's sugar (for dusting)

Make the crepe batter:

1.In a small saucepan, melt the butter over medium heat. Add the milk and heat to 100ƒ F.
Set aside.
2.Into a medium mixing bowl, sift the flour, cocoa, sugar, and salt. Add the eggs and whisk
vigorously by hand for 45 seconds to form a smooth paste.
3.Add the warm milk/butter mixture, vanilla and cognac and whisk until well blended. Let
stand for 1 hour.

Make the saffron sauce:

1.In a heavy, medium saucepan, rub the saffron threads between your thumb and index finger
to release the flavor. Add the half-and-half and 1/4 cup of the sugar and bring to a gentle
boil over medium heat.
2.In a medium stainless steel bowl, whisk the yolks with the remaining 1/4 cup sugar until
blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this
mixture to the saucepan.
3.Continue cooking over medium-low heat stirring constantly with a wooden spatula for 3 to
5 minutes, or until the sauce has thickened slightly. Do not allow the sauce to boil. It is done
when the sauce coats the back of the spatula and you can run your finger down the back of
the spatula and a path remains in the sauce for several seconds.
4.Remove the pan from the heat. Immediately pour the sauce into the medium stainless steel
bowl that is set into a larger bowl filled with ice water. Stir the sauce for 10 to 15 minutes,
or until cold. Stir in the vanilla and strain into a container. Cover with plastic wrap and
refrigerate until ready to assemble crepes.

Prepare the chocolate whipped cream filling:

1.In a medium bowl, melt the chocolate according to the melting instructions in the Chocolate
Key. Let the chocolate cool for 10 minutes.
2.In a chilled large bowl, with a wire whisk, whip the cream until soft mounds barely start to
form and the cream is still pourable. Do not overwhip.
3.Whisk 3/4 cup of the whipped cream into the cooled melted chocolate to lighten. Add the
lightened chocolate and vanilla to the whipped cream and using the whisk, fold the
chocolate mixture into the whipped cream with as few strokes as possible to make a
uniform mixture. Cover with plastic wrap and refrigerate until ready to assemble the crepes.

Prepare the strawberries:

1.Reserve 6 whole berries for garnish. Hull, wash and slice the berries into quarters into a
medium bowl. Sprinkle with the sugar, stir and let macerate in the refrigerator until ready to
assemble the crepes.

Make the crepes:

1.Heat a 6 to 7 inch crepe pan or small slope-sided saute pan over medium heat for about 1
minute (a drop of water should sizzle on contact). Pour about 1 1/2 tablespoons of crepe
batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return
to the heat. Let the crepe cook for 1 minute or until small bubbles form on the surface and
the edges start to look dry. With a spatula or your finger tips, flip the crepe over and cook
the second side for 30 seconds. Remove to a plate. Repeat the cooking procedure with the
remaining batter, stacking the cooked crepes on top of one another to prevent drying.
Cover with a damp cloth until ready to assemble the dessert.

Assemble the dessert:

1.Place a crepe on a work surface with the least attractive side of the crepe up. Visually
divide the crepe into 4 quadrants. Place a spoonful of the macerated strawberries in the
lower left quadrant. Place a heaping tablespoon of the chocolate whipped cream over the
entire lower half of the crepe. Fold the upper half of the crepe down over the strawberries
and chocolate whipped cream. Then fold the crepe in half again to form a triangle. Continue
to fill and fold the crepes until you have 18 crepes filled.
2.Pour 1/4 cup of the saffron sauce onto a plate and with the back of a spoon, spread the
sauce evenly over the plate.
3.Place three of the crepes onto the plate with the point of the triangles towards the center of
the plate. Sprinkle with confectioners' sugar and garnish with the reserved strawberries.

KellyWA (09:45:38) : CURRIED TURKEY ON RICE
Yield: 4 Servings

1 Apple, chopped
1 Onion, chopped
3 tb Margarine
1/4 c Flour
1/2 ts Salt
2 ts Curry powder (2-3 tsp taste)
1 c Lowfat milk
2 c Diced cooked turkey
Cooked brown rice

Saute the apple and onion in the margarine until the onion is tender. Stir
in the flour, salt, and curry powder. Slowly add the milk.

Cook, stirring constantly, until thickened. Stir in the turkey. Simmer,
stirring occasionally, until hot and bubbly. Serve on the rice.

KellyWA (09:43:47) : Quick Tarragon Chicken

6 skinless chicken breast halves, bone left in
Pam
1/2 teaspoon salt (optional)
pepper to taste
1 tablespoon margarine
1 tablespoon dried minced onion
1 cup canned chicken broth, heated to boiling in microwave
1 tablespoon dried tarragon
1 tablespoon dried parsley
1 teaspoon cornstarch
1 teaspoon cold water
Sprinkle chicken with salt and pepper.

Melt margarine in a large, non-stick fry pan over medium-high heat. Brown
chicken meat side down, about 3 minutes. When brown, turn chicken pieces over.
Stir minced onion into broth and pour over chicken. Sprinkle tarragon and
parsley over. Cover pan with tight-fitting lid and turn to simmer. Cook for 15
minutes. Test for doneness by cutting through thickest part of largest piece
of chicken. If any pink remains, cover and cook additional 5 minutes and
retest. When done, transfer chicken to serving platter and tent with foil to
keep warm while making sauce. Combine cornstarch and water, stirring till
smooth. Turn heat to high and reduce tarragon broth in pan by half. Whisk in
cornstarch and continue cooking till slightly thickened. Pour over chicken and serve.
Serves 6.

KellyWA (09:42:03) : Originally posted on TKL by Judy/AZ

Chicken w/ Caramelized Onions

4 servings

1/2 teaspoon salt
1/4 teaspoon dry thyme
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 large onion sliced
1 pound chicken breast

Coat large skillet with cooking spray and place over medium heat until hot.
Add onion. Cover and cook 10 minutes until deep golden stirring often. combine
salt, thyme, red pepper and black pepper. Sprinkle half the mixture over
onions. Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently.
Add 6 tablespoon broth and cook until liquid evaporates. Repeat procedure with
remaining broth. Add vinegar and cook an additional 2 minutes or until most of
the liquid evaporates. Remove from pan and keep warm. Rub chicken with
remaining spice mixture. Coat skillet with cooking spray and heat. Add chicken
and cook for 2 minutes on each side. Serve with onions

KellyWA (09:39:16) : CHOCOLATE DIPPED STRAWBERRIES

Use Giradelli or a really good bittersweet chocolate. Make sure that you don't get any water in the chocolate
when melting it or you will have a non-usable mess.

Dip the strawberries in the melted chocolate. Strawberries should be at room temperature and dry.

If you want to add a really elegant touch you can take a food
syringe and fill the large strawberries (the ones with the cavities)
with Grand Marnier. These are truly wonderful.

It's also very elegant to dip the bottom 3/4 in white chocolate, let set. Then dip the sides in dark chocolate just
enough for the back side to be covered and in the front the sides
barely touch at the bottom.

Then I use a toothpick with dark
chocolate to pinpoint 3 buttons and a small bow tie at the top. They
look like they're wearing little tuxedos!

Can be served individually or with a small bowl of frozen yogurt or a creamy rich ice cream.

Vicki,PA (05:39:22) : Magic Pie Recipe

4 eggs
1/4 c. margarine
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch pie pan. Bake at 350 degree oven for 1 hour. When done, crust will be on bottom, custard in the middle, and coconut on top-right where they belong.!

Gina,.Fla (05:39:07) : This one comes from a posting from David in Virginia and it is yummy!!!
MY OH MY! BLUEBERRY PIE!

4 Cups Whole Fresh (ONLY FRESH) Blueberries
3/4 Cups sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. corn starch
1 tsp. butter (DONT SUBSTITUTE)
1 Tbsp. lemon juice
9" baked pastry shell
1 egg white, whipped up a bit with 1/8 cup sugar and 2 Tbsp. water.(Egg wash)

To start with...The pie shell. Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg white/sugar mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.

Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.

Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.

Ohhhhhhh. Now. Slice a piece of this. The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish. Watch out! The flavor of this will send you to the moon. Promise ya'll on this one! Blueberry season has just started, so I do hope ya'll print this out and TRY it. I give you my word on this.

You wont be sorry on this one friends!

Gina,.Fla (05:37:01) : CREAM CHERRY CHEESE PIE
makes 2 pies with no baking

1/3 c. sugar
12 oz. cream cheese
8 oz. sour cream
8 oz. whipped topping
1 t. vanilla
2 graham cracker crumb pie crusts
2 (1 lb.5oz. cans cherry pie filling

With electric mixer, mix sugar and cream cheese, then add the sour cream, whipped topping and vanilla. Beat till smooth. Spread 1/2 of the mixture in one pie shell and repeat with the other pie shell. Top with 1 can of the cherry pie filling and smooth out. Refrigerate till completely chilled before cutting. Serves 14 to 16

Gina,.Fla (05:35:56) : Bavarian Apple Pie

Pastry: (For a shortcut, you can always use a pie shell from the freezer section of your grocer.)

1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour

Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set aside.

Filling:

1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt

5 Golden Delicious Apples, peeled, cored and sliced

Topping:

1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar

Mix and blend well the filling ingredients except the apples.

Spread the creamy filling on top of the pastry. In a large bowl, toss the apple slices with sugar and cinnamon. Put this on top of the filling.

Bake at 450 for 10 mts. Reduce heat to 400 and bake 25 mts. more.

Cool before removing from pan. Serves 8-10 happy people!!