Mushroom Cream Sauce help please!
8 years ago
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Green bean casserole, and cream of mushroom soup
Comments (21)Funny - my "original" recipe for the Green Bean & COM soup calls for Worcestershire instead of Soy Sauce LOL! I wonder which original is original! LOLOLOL! As an alternative, I had this at a friends house last year and it was really REALLY good... maybe it might work for you? Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007 .Prep Time:25 minInactive Prep Time:-- Cook Time:45 minLevel: EasyServes: 4 to 6 servings.Ingredients For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately....See MoreWhat to do with fresh cranberries, not sauce please
Comments (26)I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8...See MoreRECIPE: chicken & rice & cream of mushroom soup
Comments (5)My mother made that. It was called Chicken Continental. I have a photocopy of the original from the magazine (probably from the early 70s). It was one of my favorites, I just made it last week!. Toss chicken parts from a whole, cut up chicken in flour (it has to be chicken still on the bone, boneless doesn't work. You can use all legs/thighs to save money, I don't think all breasts works, I've tried it). Brown all sides of the chicken pieces in a heavy pan using a little oil (the recipe says to use a stick of butter, I find that ends up burning). Set aside on a plate. Dice an onion and several pieces celery (5 stalks maybe) and cook in the pan (you can adjust the onion and celery depending on your taste, my father likess more celery). Take a can of Cream of Mushroom soup or Cream of Chicken soup and wisk with enough water to match the amount of rice you are going to use (see below). Pour half into the pan with the onion and celery. Add the rice and mix (you can use varying amounts of rice, depending on how many people there are, just make sure you use the right amount of water as well). Add salt and pepper to taste. I make all this in a Le Creuset that can go in the oven. I just put the chicken on top of the rice, press it in a little and then pour the rest of the liquid over the chicken. Bake in the oven, 350, for 30 minutes or until the chicken is 160 degrees. My mother used an oven safe glass casserole. She would butter the dish and then put the rice mixture in the casserole, add the chicken and put the rest of the liquid on top. Either way, it has to be cooked covered. This dish is always a big hit. I hope this is the recipe you were looking for....See MoreNeed help with a stuffing for mushrooms
Comments (6)This is how I would approach the challenge: 1. Turn the shred chicken (1/2 lb) into finely chopped chicken. 2. Scoop the black gills to give more room for the stuffing, and mix the black gills with the chicken to give it flavor. 3. Proportion-wise, chicken is 1/2. 4. The other 1/2: a. 1/4 chopped bacon. b. 1/4 finely crushed "Stove Top" stuffing. c. 1/4 chopped sweet Vidalia onion. d. 1/4 chopped celery. To the above, mix two tablespoons of vegetable oil, two tablespoons of sherry, one teaspoon of tapioca starch, one tablespoon of light soy sauce, salt and pepper to taste. Mix well and stuff the mushrooms and bake. dcarch ....See More
8 years ago
Prep: 5 minutes / Cook: 10 minutes / Serves: 6
- ½ cup extra virgin olive oil
- 1 ½ pounds mixed mushrooms, cleaned and rough chopped
- Kosher salt and black pepper
- 4 ounces unsalted butter
- ¼ cup mint leaves, hand torn
- ¼ cup freshly grated pecorino cheese, plus more for finishing
- Fresh tagliatelle, recipe follows
gardener123 thanked Sammy- 8 years ago
8 years agogardener123 thanked biondanonima (Zone 7a Hudson Valley)- 8 years ago
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- 8 years agogardener123 thanked biondanonima (Zone 7a Hudson Valley)
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