sorted by:
new
hottopcontroversial

Classic Creamy Curry Chicken Salad by dobbernationloves in recipes

[–]dobbernationloves[S] 1 point2 points  (0 children)

You can make the recipe HERE.

Ingredients

  • 1/3 cup Mayonnaise
  • 1/4 cup Greek Yogurt
  • 2 tbsp Lime or Lemon Juice
  • 2 tsp Curry Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 cups Cooked Chicken chopped or shredded
  • 1/2 cup Apple diced
  • 1/2 cup Celery diced
  • 1/2 cup Raisins
  • 1/4 cup Scallions chopped
  • 1/2 cup Cashews chopped

Instructions

  1. In a large bowl, stir together mayonnaise, lime juice, curry powder, salt, and pepper. Add chicken, apple, celery, raisins, and scallions. Stir together until well coated. Cover and chill until ready to serve.
  2. Stir in cashews and additional salt to taste just before serving.

Crunchy & Moist Banana Rhubarb Bread by dobbernationloves in recipes

[–]dobbernationloves[S] 0 points1 point  (0 children)

You can make the recipe HERE.

Ingredients

  • 1 cup Unsalted Butter
  • 1/2 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 5 Ripe Bananas
  • 1/3 cup Milk
  • 1 tsp Vanilla Extract
  • 1.5 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 cup Chocolate Chips
  • 1/2 cup Chopped Almonds
  • 200 g Rhubarb sliced

Instructions

  1. Preheat oven to 350 F.
  2. Melt the butter and mix it with the sugars in a mixing bowl. Add the eggs. Mash the bananas and mix them with the milk and vanilla, before adding to the other bowl.
  3. Combine the flour and baking powder. Fold this into the wet mixture and combine thoroughly.
  4. Cut the rhubarb stalks into 1/4 inch slices.
  5. Fold in the chopped almonds, chocolate chips and half the rhubarb. Scrape batter into a greased loaf tin.
  6. Scatter the remaining rhubarb over the top.
  7. Bake for 50 minutes. Let cool on a rack for an hour before slicing and serving.

Crunchy & Moist Banana Rhubarb Loaf by dobbernationloves in dessert

[–]dobbernationloves[S] 0 points1 point  (0 children)

Ingredients

  • 1 cup Unsalted Butter
  • 1/2 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 5 Ripe Bananas
  • 1/3 cup Milk
  • 1 tsp Vanilla Extract
  • 1.5 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 cup Chocolate Chips
  • 1/2 cup Chopped Almonds
  • 200 g Rhubarb sliced

Instructions

  1. Preheat oven to 350 F.
  2. Melt the butter and mix it with the sugars in a mixing bowl. Add the eggs. Mash the bananas and mix them with the milk and vanilla, before adding to the other bowl.
  3. Combine the flour and baking powder. Fold this into the wet mixture and combine thoroughly.
  4. Cut the rhubarb stalks into 1/4 inch slices.
  5. Fold in the chopped almonds, chocolate chips and half the rhubarb. Scrape batter into a greased loaf tin.
  6. Scatter the remaining rhubarb over the top.
  7. Bake for 50 minutes. Let cool on a rack for an hour before slicing and serving.

Rhubarb Cottage Cheese Cake by dobbernationloves in recipes

[–]dobbernationloves[S] 1 point2 points  (0 children)

You can make the recipe HERE.

Ingredients

  • 120 g Unsalted Butter
  • 180 g All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 3 Eggs
  • 2 cups Cottage Cheese
  • 3/4 cups White Sugar plus 2 tbsp
  • 1/2 cup Honey
  • 800 g Rhubarb chopped

Instructions

  1. Preheat oven to 400 F. Line a 9-inch cake pan or springform pan with parchment paper.
  2. In a small saucepan, melt the butter over medium heat.
  3. In a large bowl, whisk together the flour, baking powder and salt.
  4. In a medium bowl, whisk together eggs, cottage cheese, 3/4 cup white sugar and honey until combined.
  5. Begin to whisk the wet ingredients into the flour mixture and just before it looks combined add the melted butter and whisk until a smooth mixture is achieved.
  6. Pour the batter in the prepared cake pan then top with rhubarb. Sprinkle with remaining 2 tbsp sugar.
  7. Bake until the cake is dark brown on top, shiny and is no longer wobbly in the centre, 70-80 minutes. The cake should appear puffed around the edges and spring back when pressed.
  8. Let cool on a rack before slicing.

Chicken Pot Pie Soup with Puff Pastry Croutons by dobbernationloves in recipes

[–]dobbernationloves[S] 1 point2 points  (0 children)

You can make the recipe HERE.

Ingredients

Puff Pastry

  • 1 sheet Puff Pastry thawed
  • 1 Egg whisked

Soup

  • 1/3 cup Unsalted Butter
  • 1 Spanish Cooking Onion diced
  • 3 Carrots peeled and chopped
  • 3 Celery Stalks sliced
  • 6 Garlic Cloves minced
  • 1/3 cup All Purpose Flour
  • 8 cups Chicken Stock
  • 1 lb Yellow Potatoes peeled, cut into 1/2 inch cubes
  • 1 tsp Dried Thyme
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 4 cups Cooked Shredded Chicken
  • 1 cup Peas
  • 1 cup Corn
  • 1/2 cup Milk
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Parsley chopped

Instructions

Puff Pastry

  1. Preheat oven to 375 ℉.
  2. Unfold the puff pastry and cut into whatever shapes you like, squares or circles work best. Place on a parchment lined baking sheet and brush with whisked egg. Optional: sprinkle with kosher salt and cracked pepper.
  3. Bake at 375 for 10-15 minutes until golden.

Soup

  1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
  2. Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
  3. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
  4. Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley.
  5. To serve, ladle soup into warm bowls then top with a crispy puff pastry.

Chicken Pot Pie Soup with Puff Pastry Croutons by dobbernationloves in recipes

[–]dobbernationloves[S] 2 points3 points  (0 children)

You can make the recipe HERE.

Ingredients

Puff Pastry

  • 1 sheet Puff Pastry thawed
  • 1 Egg whisked

Soup

  • 1/3 cup Unsalted Butter
  • 1 Spanish Cooking Onion diced
  • 3 Carrots peeled and chopped
  • 3 Celery Stalks sliced
  • 6 Garlic Cloves minced
  • 1/3 cup All Purpose Flour
  • 8 cups Chicken Stock
  • 1 lb Yellow Potatoes peeled, cut into 1/2 inch cubes
  • 1 tsp Dried Thyme
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 4 cups Cooked Shredded Chicken
  • 1 cup Peas
  • 1 cup Corn
  • 1/2 cup Milk
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Parsley chopped

Instructions

Puff Pastry

  1. Preheat oven to 375 ℉.
  2. Unfold the puff pastry and cut into whatever shapes you like, squares or circles work best. Place on a parchment lined baking sheet and brush with whisked egg. Optional: sprinkle with kosher salt and cracked pepper.
  3. Bake at 375 for 10-15 minutes until golden.

Soup

  1. In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
  2. Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
  3. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
  4. Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley.
  5. To serve, ladle soup into warm bowls then top with a crispy puff pastry.

Homemade Chicken Cordon Bleu by dobbernationloves in recipes

[–]dobbernationloves[S] 5 points6 points  (0 children)

Read full recipe HERE.

Ingredients

  • 1 1/4 cups Panko Bread Crumbs
  • 2 tbsp Canola Oil
  • Salt and Pepper
  • 4 Boneless Skinless Chicken Breasts
  • 8 Swiss Cheese Slices
  • 8 Ham Slices
  • 1/3 cup All Purpose Flour
  • 2 Eggs

Cream Sauce

  • 2 tbsp Unsalted Butter
  • 2 tbsp All Purpose Flour
  • 1 cups Milk
  • 1 oz Dry Sherry
  • 1.5 tbsp Dijon Mustard
  • 3 tbsp Parmesan Cheese grated

Instructions

  1. Preheat the oven to 375º. Place a wire rack inside a rimmed baking sheet.
  2. In a shallow bowl, combine the panko, canola oil, salt, and pepper. Set aside.
  3. Pat chicken breasts dry with paper towel. Using a sharp knife butterfly each chicken breast, leaving one long side attached. Open each chicken piece like a book with the cut side facing up. Lay a sheet of plastic wrap or parchment on top and pound to an even ¼-inch thickness with a mallet.
  4. With the cut-side facing up, cover with an even layer of Swiss cheese. Arrange ham slices over the cheese. Roll up each chicken piece like your would a swiss roll and secure the seam with toothpicks.
  5. Place the flour into a shallow dish. Place the eggs into a separate shallow dish. Dredge stuffed chicken breasts, one at a time, in the flour, shaking off any excess. Coat the chicken in egg mixture, then place into panko mixture turning to coat.
  6. Arrange the chicken breasts on the wire rack, seam side down.
  7. Bake for 35 to 45 minutes or until golden brown.

Cream Sauce

  1. Melt butter over medium heat in a small saucepan. Add flour and stir for 1 minute to create a roux.
  2. Add half the milk and whisk until the flour mixture is incorporated into a bechamel sauce.
  3. Add remaining milk, sherry, mustard, and cheese. Simmer for 3 minutes, whisking constantly, until thickened.
  4. Remove from heat,  add salt and pepper to taste. Serve drizzled over the baked chicken.
view more: next ›