| 31 | Slow Cooker Chicken Cordon Bleu | 10 m | 3 h | 6 skinless, boneless chicken breast halves, 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup milk, 4 ounces sliced ham, 4 ounces sliced Swiss cheese, 1 (8 ounce) package herbed dry bread stuffing mix, 1/4 cup butter, melted | * Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. |  |
| 32 | French Onion Soup I | 15 m | 45 m | 1/4 cup butter, 3 onions, thinly sliced, 1 teaspoon white sugar, 1 tablespoon all-purpose flour, 2 1/2 cups water, 1/2 cup red wine, 2 (10.5 ounce) cans condensed beef broth, 1 French baguette, 8 ounces sliced Swiss cheese | * Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown. * Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. * Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. * Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. * Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted |  |
| 33 | Eclairs II | 15 m | 45 m | 1/2 cup butter, 1 cup water, 1 cup all-purpose flour, 1/4 teaspoon salt, 4 eggs, 1 (5 ounce) package instant vanilla pudding mix, 2 1/2 cups cold milk, 1 cup heavy cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract, 2 (1 ounce) squares semisweet chocolate, 2 tablespoons butter, 1 cup confectioners' sugar, 1 teaspoon vanilla extract, 3 tablespoons hot water | * Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. * In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. * Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. * For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. * For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. |  |
| 34 | Brie Cheese Appetizer | 10 m | 30 m | 1 (8 ounce) wheel Brie cheese, 3 tablespoons apricot preserves, 1/2 (17.5 ounce) package frozen puff pastry, thawed, 1 egg white | * Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. * Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white. * Bake for 30 minutes, or until the pastry in golden brown. Serve immediately. |  |
| 35 | Omelet in a Bag | 15 m | 13 m | 2 eggs, 2 slices ham, chopped (optional), 1/2 cup shredded Cheddar cheese, 1 tablespoon chopped onion (optional), 1 tablespoon chopped green bell pepper (optional), 2 tablespoons chopped fresh tomato (optional), 1 tablespoon chunky salsa (optional), 2 fresh mushrooms, sliced (optional) | * Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. * Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily. |  |
| 36 | Chocolate Mousse Cake IV | 30 m | 30 m | 1 (18.25 ounce) package chocolate cake mix, 1 (14 ounce) can sweetened condensed milk, 2 (1 ounce) squares unsweetened chocolate, melted, 1/2 cup cold water, 1 (3.9 ounce) package instant chocolate pudding mix, 1 cup heavy cream, whipped | * Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans. * In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes. * Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour. * Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings. |  |
| 37 | Fabulous French Loaves | 1 h 30 m | 35 m | 2 (.25 ounce) packages active dry yeast, 1/2 cup warm water (110 degrees F), 2 cups water, 6 cups bread flour, 1 tablespoon salt, 1 tablespoon white sugar, 5 tablespoons vegetable oil, 2 tablespoons cornmeal, 1 egg white, beaten, 1 tablespoon sesame seeds | * In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. * In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. * Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal. * Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). * Bake in preheated oven for 35 minutes, or until golden brown. |  |
| 38 | Authentic French Meringues | 20 m | 3 h | 4 egg whites, 2 1/4 cups confectioners' sugar | * Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. * In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. * Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature. |  |
| 39 | Patti's Mussels a la Mariniere | 10 m | 15 m | 50 fresh mussels, scrubbed and debearded, 2 tablespoons extra virgin olive oil, 5 cloves garlic, minced, 1 cup white wine, 2 tablespoons margarine or butter, 3 green onions, chopped, 1 bunch fresh parsley, chopped, 3 roma (plum) tomatoes, chopped, salt and pepper to taste | * Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand. * Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste. * Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit! |  |
| 40 | Blue Cheese, Bacon and Chive Stuffed Pork Chops | 15 m | 20 m | 2 boneless pork loin chops, butterflied, 4 ounces crumbled blue cheese, 2 slices bacon - cooked and crumbled, 2 tablespoons chopped fresh chives, garlic salt to taste, ground black pepper to taste, chopped fresh parsley for garnish | * Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish. * In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish. * Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve. |  |
| 41 | Different Chicken Cordon Bleu | 15 m | 30 m | 8 skinless, boneless chicken breast halves, 8 slices ham, 8 slices Swiss cheese, 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup sour cream, 1/2 cup white wine, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 (6 ounce) package herb-seasoned dry bread stuffing mix | * Preheat oven to 350 degrees F (175 degrees C). * Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. * In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. * Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear. |  |
| 42 | Easy Baked Chicken Cordon Bleu | 20 m | 40 m | 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness, 6 string cheese sticks, 6 slices ham, 1/2 cup butter, melted, 1 cup seasoned dry bread crumbs, toothpicks | * Preheat the oven to 350 degrees F (175 degrees C). * Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish. * Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear. |  |
| 43 | French Onion Soup V | | | 4 onions, chopped, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 teaspoon ground black pepper, 1 teaspoon white sugar, 3 (10.5 ounce) cans beef broth, 1 1/4 cups water, 1/2 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1 cup white wine, 1 French baguette, cut into 1/2 inch slices, 8 ounces shredded mozzarella cheese | * In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture. * Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes. * Preheat oven to broil. * Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven. * Broil in the oven until the cheese is melted and bubbly |  |
| 44 | Buche de Noel | 45 m | 15 m | 2 cups heavy cream, 1/2 cup confectioners' sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 6 egg yolks, 1/2 cup white sugar, 1/3 cup unsweetened cocoa powder, 1 1/2 teaspoons vanilla extract, 1/8 teaspoon salt, 6 egg whites, 1/4 cup white sugar, confectioners' sugar for dusting | * Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. * In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. * Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. * Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving. |  |
| 45 | Delicious Easy Chicken Francese | 35 m | 20 m | 1/2 cup all-purpose flour, 4 eggs, beaten, 1 pound skinless, boneless chicken breast halves, 1/2 cup white wine, 2 cups chicken broth, 1 teaspoon chopped fresh parsley, salt and pepper to taste, 1/4 cup butter, 2 lemons, juiced, 1 teaspoon cornstarch | * Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling. * Preheat oven to 300 degrees F (150 degrees C). * In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all. * Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear. |  |
| 46 | Chef John's Coq Au Vin | 15 m | 1 h 30 m | 6 bone-in, skin-on chicken thighs, 1 pinch kosher salt and freshly ground black pepper to taste, 8 ounces bacon, sliced crosswise into 1/2-inch pieces, 10 large button mushrooms, quartered, 1/2 large yellow onion, diced, 2 shallots, sliced, 2 teaspoons all-purpose flour, 2 teaspoons butter, 1 1/2 cups red wine, 6 sprigs fresh thyme, 1 cup chicken broth | * Preheat oven to 375 degrees F (190 degrees C). * Season chicken thighs all over with salt and black pepper. * Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet. * Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate drain and discard all but 1 tablespoon drippings from the skillet. * Lower heat to medium-high saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. * Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. * Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet bring wine and stock to a simmer. * Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. * Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper remove and discard thyme. Pour sauce over chicken. |  |
| 47 | Creme Brulee II | 15 m | 35 m | 2 cups heavy cream, 1/4 cup white sugar, 1 pinch salt, 1 teaspoon vanilla extract, 3 egg yolks, 4 tablespoons white sugar | * Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. * Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. * Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. * Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. * Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. |  |
| 48 | French Onion Soup III | | | 2 onions, thinly sliced, 1/4 cup butter, 2 tablespoons all-purpose flour, 2 (10.5 ounce) cans beef broth, 2 1/2 cups water, 6 slices French bread, toasted, 1/2 cup grated Parmesan cheese, 1/2 cup shredded Swiss cheese | * Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings. * In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes. * Meanwhile, toast French bread slices. * Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. |  |
| 49 | Fig and Olive Tapenade | 15 m | 10 m | 1 cup chopped dried figs, 1/2 cup water, 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 2/3 cup chopped kalamata olives, 2 cloves garlic, minced, salt and pepper to taste, 1/3 cup chopped toasted walnuts, 1 (8 ounce) package cream cheese | * Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend. * Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers. |  |
| 50 | Baked Brie in Puff Pastry | 5 m | 20 m | 1/2 (17.5 ounce) package frozen puff pastry, thawed, 1 (8 ounce) wheel Brie cheese, 1/4 cup sliced almonds | * Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. * Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie. * Bake for 15 to 20 minutes. Let cool for 5 minutes before serving. |  |
| 51 | French Breakfast Puffs | 5 m | 25 m | 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/2 cup white sugar, 1/3 cup shortening, 1 egg, 1/2 cup milk, 1/2 cup white sugar, 1 teaspoon ground cinnamon, 6 tablespoons margarine, melted | * Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. * In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. * Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. * Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm. |  |
| 52 | Chicken Gruyere with Sauteed Mushrooms | 15 m | 30 m | 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon chopped fresh parsley, 1/2 teaspoon dried dill weed, 1/4 cup butter, divided, 4 boneless, skinless chicken breast halves, 1 pound fresh mushrooms, 1 onion, sliced into rings, 1/2 cup white wine, 8 ounces Gruyere cheese, shredded | * Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture. * In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish. * Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly. |  |
| 53 | Chicken Cordon Bleu Casserole | 15 m | 40 m | 1 egg, 1/2 cup milk, 2 pounds skinless, boneless chicken breast halves - cut into chunks, 1 cup plain dried bread crumbs, 1 cup oil for frying, 8 ounces Swiss cheese, cubed, 8 ounces cubed ham, 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup milk | * Preheat oven to 350 degrees F (175 degrees C). * Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels. * Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole. * Bake in preheated oven until golden brown and bubbly, about 30 minutes. |  |
| 54 | Quiche Lorraine II | 30 m | 35 m | 1 recipe pastry for a 9 inch single crust pie, 6 slices bacon, 1 onion, sliced, 3 eggs, beaten, 1 1/2 cups milk, 1/4 teaspoon salt, 1 1/2 cups shredded Swiss cheese, 1 tablespoon all-purpose flour | * Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C). * In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings cook until onion is tender and then drain. * In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust. * Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving. |  |
| 55 | French Herb Bread | 30 m | 30 m | 1 tablespoon active dry yeast, 2 tablespoons white sugar, 1 teaspoon salt, 3 1/2 cups all-purpose flour, 1 cup milk, 1 tablespoon distilled white vinegar, 1/4 cup water, 1/4 cup margarine, 1/2 cup minced onion, 1 clove garlic, minced, 1/2 teaspoon salt, 1 tablespoon minced parsley, 2 tablespoons margarine | * In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. * In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. * Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. * Punch down dough and roll into a rectangle shape about 16x8 inches. * In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. * Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized. * Preheat oven to 400 degrees F (205 degrees C). * Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley. |  |
| 56 | No-Knead Artisan Style Bread | 2 h 15 m | 45 m | 3 cups all-purpose flour, 1 teaspoon active dry yeast, 2 teaspoons salt, 1 2/3 cups warm water (110 degrees F/45 degrees C), 1 teaspoon chopped fresh rosemary (optional), 1 teaspoon chopped fresh thyme (optional), 1 teaspoon chopped fresh sage (optional) | * Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. * Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball. * Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote]. * Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. * Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up shake the dish so the dough is more evenly distributed. * Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing. |  |
| 57 | French Butter Cakes (Madeleines) | | | 2 eggs, 3/4 teaspoon vanilla extract, 1/8 teaspoon salt, 1/3 cup white sugar, 1/2 cup all-purpose flour, 1 tablespoon lemon zest, 1/4 cup butter, 1/3 cup granulated sugar for decoration | * Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds set aside. * Melt butter and let cool to room temperature. * In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. * Beating constantly, gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. * Sift flour into egg mixture 1/3 at a time, gently folding after each addition. * Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds it will mound slightly above tops. * Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. * Use the tip of the knife to loosen madeleines from pan invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea. * Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour sift into batter with flour. |  |
| 58 | Disney's Ratatouille | 45 m | 45 m | 1 (6 ounce) can tomato paste, 1/2 onion, chopped, 1/4 cup minced garlic, 1 tablespoon olive oil, 3/4 cup water, salt and ground black pepper to taste, 1 small eggplant, trimmed and very thinly sliced, 1 zucchini, trimmed and very thinly sliced, 1 yellow squash, trimmed and very thinly sliced, 1 red bell pepper, cored and very thinly sliced, 1 yellow bell pepper, cored and very thinly sliced, 3 tablespoons olive oil, or to taste, 1 teaspoon fresh thyme leaves, or to taste, 3 tablespoons mascarpone cheese | * Preheat the oven to 375 degrees F (190 degrees C). * Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. * Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. * Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese. |  |
| 59 | Beef Bourguignon I | 30 m | 3 h | 3 cups Burgundy wine, 2 tablespoons brandy, 2 onions, thinly sliced, 2 carrots, chopped, 1 sprig fresh parsley, 1 bay leaf, 1 clove garlic, crushed, 10 whole black peppercorns, 1 teaspoon salt, 2 pounds cubed beef chuck roast, 4 tablespoons olive oil, divided, 1/4 pound bacon, cubed, 2 onions, chopped, 3 tablespoons all-purpose flour, 1 tablespoon tomato paste, 2 cloves garlic, crushed, 1 (10.5 ounce) can beef broth, salt and pepper to taste, 4 tablespoons butter, 1 pound fresh mushrooms, sliced | * For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. * Preheat oven to 300 degrees F (150 degrees C). * For Bourguignon: Strain the meat from the vegetables and marinade reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside. * In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. * Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes. * Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish. * Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. * About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes. |  |
| 60 | Kalamata Olive Tapenade | 15 m | | 3 cloves garlic, peeled, 1 cup pitted kalamata olives, 2 tablespoons capers, 3 tablespoons chopped fresh parsley, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper to taste | * Place the garlic cloves into a blender or food processor pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. |  |