Here we give you 40+Great Tastes recipes of baked pork chops,filo chicken packets and many more.In this article we include top restaurants recipe.
Chicken Alfredo
•2 boneless, skinless chicken breasts
•2 eggs
•1 T. milk
•1/2 cup grated parmesan or romano cheese
•1 T. parsley
• bread crumbs
• 4 slices mozzarella cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce.
Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.
Baked Pork Chops
• Pork chops
(as many as needed)
•flour
•Dijon mustard
•1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.
Filo Chicken Packets
•3/4 c. chopped green onion
•3/4 c. mayonnaise
•3 T. lemon juice
•3 cloves garlic, minced
•3/4 t. dry tarragon
•2/3 c. melted butter
• 12 sheets filo dough
• 6 chicken breast halves, boned and skinned
• 2 T. grated Parmesan cheese
• salt and pepper to taste
Note: One package of filo dough usually contains 22 sheets, or 11 packets. A hearty eater will consume 1 1/2 packets during a meal.
Thaw frozen filo dough in its package for 8 hours in the refrigerator, then let it stand for 2 hours before you use it. Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic and tarragon and set aside. Combine remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it with about 2 t. garlic butter. Arrange a second sheet on top and brush it with another 2 t. garlic butter. Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise mixture.
Moussaka
•3 eggplants
•1 c. butter
•3 large onions
•2 lbs. ground lamb or beef
•3 T. tomato paste
•1/2 c. red wine
•1/2 c. chopped parsley
• 1/4 t. cinnamon
• 1/2 t. salt (or to taste)
• freshly ground black pepper
• 6 T. flour
• 1 qt. milk
• 3 eggs
• nutmeg
• 2 c. ricotta or cottage cheese
• 1 c. fine bread
• 1 c. freshly grated Parmesan cheese
Peel the eggplants and cut them into slices about 1/2-inch thick. Brown the slices quickly in 4 T. of the butter. Set aside. Heat 4 T. of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently until all the liquid has been absorbed. Remove the mixture from the fire.
Preheat oven to 375°. Make a white sauce by melting 8 T. butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter/flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and
meat sauce in the pan, sprinkling each layer with Parmesan crumbs cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool 20 – 30 minutes before serving. Cut into squares and serve. Serves 8.
Honey Glazed Chicken
•2 - 2 1/2 lbs. cut up chicken
•2 T. melted butter
•1 t. salt
•1/4 t. pepper
•8-oz. can refrigera-tor biscuits
•1/3 c. corn flakes (slightly crushed)
Glaze:
• 2/3 c. honey
• 1/2 c. orange juice
• 2 T. flour
• 1 T. lemon juice
• 1 t. cinnamon
• 1 t. Worcestershire sauce
Preheat oven to 400°. Place chicken in a lightly greased 13 x 9-inch dish, skin up. Brush with melted butter and sprinkle on salt and pepper. Bake for 45 - 50 minutes, or until light golden brown.
In a small sauce pan, combine all glaze ingredients. Mix well. Cook over medium heat until thickened, stirring occasionally.Drain excess fat from cooked chicken. Move chicken to one end of the baking dish, and arrange biscuits in opposite end. Spoon glaze over chicken and biscuits. Sprinkle corn flakes over biscuits. Return to oven for 10 – 15 minutes.
Pesto
•2 c. fresh basil leaves, washed thoroughly
•2 – 4 cloves minced garlic
•1/2 c. pine nuts
•3/4 c. parmesan cheese
• 3/4 c. olive oil
Coarsely chop basil leaves into food processor. One at a time, add garlic, pine nuts, and parmesan, mixing after each addition. The mixture will be very thick. Continue mixing and slowly add olive oil until mixture is the consistency of creamed butter.
Pour pesto into storage container and cover with thin layer of olive oil. Cover tightly and refrigerate or freeze.
Hollandaise Sauce
•3 egg yolks
•2/3 c. melted unsalted butter
•2 T. lemon juice
•2 T. boiling water • cayenne pepper
This sauce is a must for Eggs Benedict!
Combine 2 T. lemon juice and 2T. boiling water. Strain. Put egg yolks in cold double boiler. Water in double boiler should not touch bottom of upper pan. Beat with flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not overcook once butter has been added). This will make the sauce very thin.Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Remove from heat immediately. Serves 2.
Praline Cheesecake
•1 c. graham cracker crumbs
•3 T. sugar
•3 T. butter, melted
•3 8-oz. pkg. cream cheese, softened
•1 1/4 c. dark brown sugar, packed
• 2 T. flour
• 3 eggs
• 1 1/2 t. vanilla
• 1/2 c. finely chopped pecans
Heat oven to 350°. Combine crumbs, sugar, and butter. Press into bottom of 9-inch springform pan. Bake at 350° for 10 minutes.
Combine the softened cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and nuts. Pour mixture over crumbs.
Bake at 350° for 50 – 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Brush with maple syrup and garnish with pecan halves, if desired. Up to 12 servings.
Lemoncake Pudding
•1/4 c. flour
•1 c. sugar
•1/4 t. salt
•1 1/2 t. grated lemon rind
•1/4 c. lemon juice
•2 egg yolks(well beaten)
• 2 egg whites (stiffly beaten)
• 1 c. milk
Sift together flour, sugar, salt and lemon rind. Stir in lemon juice, egg yolks and milk. Fold egg whites into mixture. Pour into 1-quart casserole or 6 custard cups. Set in pan with 1 inch of water.
Bake at 350° for 50 minutes.
Graham Cracker Brownies
•2 c. finely crushed graham cracker crumbs
•1 can sweetened condensed milk
•1 pkg. chocolate chips
This quick, simple recipe makes a rich and chewy treat.
Mix all ingredients together. Spread in greased and floured 11 x 7-inch or 9 x 9-inch baking pan. Bake at 350° for 20 – 25 minutes.
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