A LA KING TURKEY RECIPE

A LA KING TURKEY RECIPE


Ingredients

* 2 tablespoons butter
* 3 fresh mushrooms, sliced
* 1 tablespoon all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 cup chopped cooked turkey
* 1/3 cup frozen peas, thawed
* salt and pepper to taste


Directions


1. In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

CHICKEN EGG OMELET ROLL WITH CHEESE

CHICKEN EGG OMELET ROLL WITH CHEESE


Ingredients

* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 cup shredded Cheddar cheese


Directions

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.

2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.

3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.

4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

BEEF BISCUIT RECIPE

BEEF BISCUIT RECIPE

This recipe is not for merienda time for kids. In fact, this recipe is used during dinner time because it is very heavy on the stomach. Here are the ingredients for the beef biscuit recipe.

Ingredients

* 1 pound ground beef chuck
* 1/2 cup chopped onion
* 1/2 teaspoon garlic powder
* 1 1/2 cups barbecue sauce
* 1 (10 ounce) package refrigerated biscuit dough
* 2 cups shredded Cheddar cheese


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

2. In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

3. Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

4. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

DINNER RECIPE FOR A SPECIAL MOMENT

Chef Weblinkx of the International Association of Chefs, called me this morning. He informed me about something special and I will have to prepare a dinner recipe for a special moment for somebody that we both knew. The ingredients of the recipe are already prepared and this Chef is still curious who is that person that is visiting the the universal restaurant. Chef Weblinkx said that Chef Anna is the one that is throwing the party because she finally met the man or the chef of her dreams.

The story of chef Anna is a classic example of how emotions develop unexpectedly. Chef Anna is our single chef and every time chefs meet one another, Chef Anna will always be asked about her chefs love life. Chef Anna was very eager to find somebody that will be able to share her chef's emotions and she was hoping to find somebody that is also in the culinary field. Chef Anna joined several dating sites just to find that Mr. right for her. She joined dating personals toronto and was able to meet chef Resshell Brian Rojas. The both of them meet and there was an instant spark for the both of them. They exchanged their chef numbers and started calling each other everyday. Chef Anna is very happy to have found chef Resshell Brian Rojas because he is the missing puzzle in Chef Ann's life. The culinary school and the culinary association in the city were thrilled with the love story of chefs. No wonder they wanted to make the moment special and commission asimplechef to make a dinner recipe for a special moment.

VEGETABLE STUFFED CANNELLONI RECIPE

VEGETABLE STUFFED CANNELLONI RECIPE

Ingredients

* 8 cannelloni noodles
* 5 cloves garlic, minced
* 5 shallots, chopped
* 2 tablespoons olive oil
* 1 cup dry sherry
* 2 cups heavy whipping cream
* salt and pepper to taste
* 1 onion, chopped
* 1 cup fresh sliced mushrooms
* 1 zucchini, chopped
* 1 small eggplant, diced
* 2 roasted red bell peppers, diced
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 3/4 cup ricotta cheese
* 1 cup grated Parmesan cheese


Directions

1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.

3. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.

5. Bake in preheated oven for 25 minutes.