![1 egg yolk](/images/new-backgrounds/58487/5848725x1.webp)
CHICKEN WITH PARMESAN CREAM SAUCE
1 ounce (28 g) Parmesan cheese, cut in
1 egg yolk
2 sprigs parsley
1/4 teaspoon (1 mL) crushed tarragon 1/4 teaspoon (1 mL) cracked pepper dash onion salt
2 chicken breasts, split and boned 1/2 cup (125 mL)
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) butter
Remove to plate and pour sauce over chicken. | YIELD: 4 SERVINGS |
CHICKEN IN RICE
1 cup (250 mL) uncooked long grain rice
1
1 cup (250 mL) milk
1 can
1/4 teaspoon (1 mL) ground pepper 1 medium onion, quartered
1 stalk celery, cut into
Put rice into a
Cover tightly with foil. Bake in preheated 350°F (160°C) oven for 45 minutes. Remove foil, bake additional 15 minutes.
MEAT LOAF
2 slices bread
1 medium onion, quartered
6 sprigs parsley
1 teaspoon (5 mL) Worcestershire sauce
1 cup (250 mL) canned, drained tomatoes
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) pepper
Heat oven to 350°F (180°C). Break 1 slice of break in 8 pieces into blender container. Cover and process 2 times at PULSE. Empty into mixing bowl. Repeat with remaining bread. Add meat. Put remaining ingredients into blender container. Cover and process 2 times at PULSE. Pour over meat and crumbs, mix thoroughly Pack into a loaf pan and bake about 1 hour.
YIELD: 8 SERVINGS
QUICHE LORRAINE
4 eggs
1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) pepper
1/4 teaspoon (1 mL) ground nutmeg 1 medium onion, quartered
1 pound (454 g) pork sausage, fried and crumbled – OR 3/4 pound (339 g) sliced bacon, crisply fried and crumbled 1
Preheat oven to 375°F (190°C). Put eggs, light cream or evaporated milk, flour, salt, pepper and nutmeg into blender container. Cover and process at PULSE until well blended. Stop blender and add onion pieces and Swiss cheese cubes. Cover and process
YIELD: ONE
24 | 25 |