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Recipe, Preparation, Serving, Food Cooking Menu

 

Secret Recipe, Preparation, Serving, Food Cooking Menu Of The Cheesecake Factory Madeira Chicken

Secret Recipe, Preparation, Serving, Food Cooking Menus

Here’s my secret Recipe, Preparation, Serving, Food Cooking Menu for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fil...

secret Recipe, Preparation, Serving, Food Cooking Menus, famous Recipe, Preparation, Serving, Food Cooking Menus, secret famous Recipe, Preparation, Serving, Food Cooking Menus

Secret Recipe, Preparation, Serving, Food Cooking Menus

Here’s my secret Recipe, Preparation, Serving, Food Cooking Menu for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet, get a full collection of great secret Recipe, Preparation, Serving, Food Cooking Menus from your favorite famous restaurants. Go to Secret Recipe, Preparation, Serving, Food Cooking Menus for all your favorites.

 

Secret Recipe, Preparation, Serving, Food Cooking Menu Of The Cheesecake Factory Madeira Chicken

When you have a backyard barbecue, what are some of the first thoughts that come to mind? Friends, meat, wonderful aromas, lots of fun and, of course, barbecue sauce. This delicious sauce has been an American favorite for outdoor cook-outs since 1948 when Heinz first came up with it's signature barbecue sauce. The condiment actually dates back to the 1600's, when some inventive soul discovered that the vinegar and tomato-based concoction, laden with sufficient spices, covered a panoply of unattractive and unhealthful problems with spoiled meat, while adding a zesty flavor.

Today, barbecue sauces come in many textures ranging from a runny liquid to sumptuously thick. Some barbecue “purist” gourmets look down on the addition of any external flavorings, but a glance at the grocery aisle offerings of available barbecue sauces attests that there are many people who disagree. There are barbecue sauce Recipe, Preparation, Serving, Food Cooking Menus flavored with fruit, ginger, cayenne, habaneros, chipotle peppers, teriyaki and a host of others.

A barbecue sauce should be complementary to what you're cooking and how you're cooking it. Most commonly used on beef, pork and chicken, barbecue sauce can also be used to brush fruit kabobs, dip fries, and even as a marinade. The cooking method also plays a role in the barbecue sauce Recipe, Preparation, Serving, Food Cooking Menu that you choose. Baking a meat in the oven only requires a thin coating of sauce, so that it will caramelize without burning. Some grilling enthusiasts swear by a thick sauce for grilling. Application time is critical in achieving the perfectly flavored barbecue dish. When baking, the condiment should be applied mid-way through the cooking time. With grilling, it should be brushed on, but lightly, throughout cooking for a thick, caramelized coating. Now that you've got a grip on your brush and know how and when to apply the garnish, let's move on to your barbecue sauce Recipe, Preparation, Serving, Food Cooking Menu.

The basic ingredients in a barbecue sauce Recipe, Preparation, Serving, Food Cooking Menu are tomato sauce, a sweetener, spices, and vinegar. This basic list is for only the most unsophisticated of barbecue sauce Recipe, Preparation, Serving, Food Cooking Menus. Before you begin making your own barbecue sauce Recipe, Preparation, Serving, Food Cooking Menu, try several types of commercial sauces to get an idea of tastes you'd like to experiment with in your own kitchen creations.

Fruit flavored Recipe, Preparation, Serving, Food Cooking Menus are best with chicken, fish and kabobs. Shrimp and pork are especially complimented with tangy glaze sauces, such as apple, peach, and pineapple flavors. If these sauces are a bit tame for your taste, then try some hot and spicy barbecue sauce Recipe, Preparation, Serving, Food Cooking Menus. Chipotle, teriyaki, and habanero are all excellent additions to almost any meat.

The perfect barbecue sauce Recipe, Preparation, Serving, Food Cooking Menu is the one you, your family and friends love best! There are so many out there, you owe it to your taste buds to experiment. Who knows but that when you've sampled them all, you may find the only sauce for you is the original.

 

Timesaving Chili: A Family Favorite

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize.

Timesaving Chili: A Family Favorite

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving Recipe, Preparation, Serving, Food Cooking Menu that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.

For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.

Quick Chicken Picadillo Chili

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. salt

1/4 tsp. cinnamon

1 lb. boneless, skinless chicken breasts cut into 1-inch chunks

1 Tbsp. vegetable oil

1 large onion, chopped

4 cloves garlic, minced

2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained

1/2 cup chipotle salsa or medium heat salsa

3/4 cup Sun-Maid Raisins

1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.




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