Simple Hunter & # 039; Chicken with mushrooms and tomatoes ...

This successful hunters chicken recipe is so easy to do, and the rich sauce is ideal to serve with rice or noodles separately. There are several versions of the hunters chicken, but is sure to please.

Makes 4 servings of chicken hunter

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

• 1 tablespoon vegetable oil
• 4 chicken breasts, bone
• 1 teaspoon of salt
• Half a teaspoon of freshly ground black pepper
• 1 tablespoon butter
• 1 onion, chopped
• 4.3 pounds mushrooms, sliced
• 2 cloves of garlic, finely chopped
• 1 tablespoon flour
• Half a cup of white wine
• Cup chicken broth 03:02
• 1 cup canned diced tomatoes, drained
• A quarter teaspoon of dried thyme
• A quarter teaspoon of rosemary

Preparation:

In a large, deep heat, heat oil over medium heat. Season chicken with spice 4.1 tsp salt and pepper and add to hot skillet. Cook until browned, turning, about 10 minutes. Remove chicken and set aside. Pour all but a tablespoon of oil in the pan. Add the butter to the pan and heat to reduce medium-low. Onion and cook until soft, about 5 minutes.

Increase heat to medium-high and the mushrooms. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes. Cook flour and garlic for 1 minute. Deglaze with white wine and bring to a boil. Broth, tomatoes, thyme, rosemary, pepper and salt remaining. Add the chicken and reserved their juices. Reduce heat to medium-low and simmer, covered, until the meat is cooked through about 10-12 minutes.

Note: If you do not have a deep pan, brown all regular pan and transfer to a boiler, let the finale to simmer.

A delicious stew with 10 ingredients

This recipe beef pot roast dish really shows can only be as few ingredients. The long, slow roasted meat with aromatic vegetables, and the result is tender grilled filet topped with delicious juices.

Makes 6 beef with braised vegetables Chuck

Preparation time: 20 minutes

Cooking time: 3 hours

Total time: 3 hours 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• Chuck roast (about 3 1/2 years)
• 1 cup diced carrots
• 1 cup diced celery
• 1 large onion, diced
• 1 teaspoon dried rosemary
• Butter stick 02:01
• prepared, where appropriate, mashed

Preparation:

Beef Chuck Season generously with salt and freshly ground black pepper. Add the olive oil in a pan and fry the meat over medium heat on all sides. Remove chuck roast and remaining ingredients. Reduce heat to medium and cook the vegetables in butter 5 minutes, stirring constantly.

Show frying again with the vegetables, cover and bake in preheated oven at 275 degrees F. for 2 1/2 hours or until fork tender they are. Let the meat on a cutting board for 10 minutes before slicing against the grain. Vegetables taste and season mixture, if necessary.

Serve plain or on mashed potatoes. Pour serve vegetables and juice on and.

Chocolate Fudge This easy recipe takes only 20 ...

Your own homemade chocolate fudge is easy and fun, and the recipe can be adapted in many ways. With this basic recipe for chocolate cake, but a handful of your favorite nuts, dried fruit or candy pieces for their own version.

Makes 36 squares of chocolate fudge Homemade

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Ingredients:

• 3 cups chocolate chips (1 1/2 bags) semi-sweet
• 1 (14 ounce) can sweetened condensed milk
• 1/2 teaspoon vanilla
• 1 tablespoon cold butter
• 1/8 teaspoon salt

Preparation:

Combine the chocolate and condensed milk in a saucepan over medium heat; Cook and stir until the chocolate melts. Remove from heat; add vanilla, butter, salt, and mix until the mixture is smooth.

Line a square baking dish 9 inches with plastic wrap. Pour the caramel spread evenly in the pan and smooth the surface with a spatula. Refrigerate until firm, at least an hour. Put the pan, remove the plastic and cut into squares.

Simple Chicken Hunter mushrooms and tomatoes ...

This successful hunters chicken recipe is so easy to make, and the rich sauce is perfect to serve with rice or noodles separately. There are several versions of the hunters chicken, but is sure to please.

Makes 4 servings of chicken hunter

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Ingredients:

• 1 tablespoon vegetable oil
• 4 chicken breasts, bone
• 1 teaspoon of salt
• Black pepper 1/2 teaspoon freshly ground
• 1 tablespoon butter
• 1 onion, chopped
• 3/4 lb sliced mushrooms
• 2 cloves of garlic, finely chopped
• 1 tablespoon flour
• 1/2 cup white wine
• Chicken broth 2/3 cup
• 1 cup canned crushed tomatoes, drained
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Preparation:

In a large, deep, heat oil over medium heat. Add Season chicken with 1/4 teaspoon salt and pepper and hot pan. Cook until browned, turning, about 10 minutes. Remove chicken and set aside. Pour all but one tablespoon of the oil pan. Add the butter to the pan and reduce heat to medium-low. Onion and cook until they are soft, about 5 minutes.

Increase heat to medium-high and the fungi. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes. Cook flour and garlic for 1 minute. Deglaze with white wine and bring to a boil. Broth, tomatoes, thyme, rosemary, pepper and remaining salt. Add chicken and reserved juice. Heat to medium-low and simmer, covered, until the meat is cooked through about 10-12 minutes.

Note: If you do not have a deep fryer, usually brown in a regular pan, and into a kettle, let the finale to simmer.

A delicious pot roast with 10 ingredients

This recipe for braised chuck steak really shows how some ingredients can be. Beef is long and slow roasted with aromatic vegetables, and the result is tender fried strips with tasty juices covered.

Makes 6 servings, Pot Roast Beef with vegetables stewed Chuck

Preparation time: 20 minutes

Cooking time: 3 hours

Total time: 3 hours, 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 tsp salt
• 1 tsp black pepper
• Braised Beef Chuck (about 3 1/2 years)
• Diced carrots 1 cup
• 1 cup chopped celery
• 1 large onion, diced
• 1 teaspoon dried rosemary
• 1/2 stick of butter
• prepared, where appropriate, mashed

Preparation:

Beef Chuck Season generously with salt and freshly ground black pepper. Add the olive oil in a pan and the meat over medium heat on all sides. Remove roast and add the remaining ingredients. Reduce heat to medium and cook vegetables in butter 5 minutes, stirring constantly.

The shell back with roasted vegetables, cover and roast in the oven at 275 degrees F for 2 1/2 hours or until they are soft preheated. Let the meat on a cutting board for 10 minutes before slicing against the grain. Try and seasonal vegetables mixture, if necessary.

Serve plain or on mashed potatoes. Pour on and serve the juice of fruits and vegetables.

Vanilla Custard Tart

A crispy crust soft velvety cream filling and topped with juicy ripe fruit - dessert can not get much better than this!

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Yield: 8 servings

Ingredients:

• Tarte
• 1 1/4 cups all-purpose flour
• 1 stick (1/2 cup) cold butter, cut into small pieces
• 3 tablespoons ice water
• 1/2 tsp lemon zest
• 1 tablespoon fresh lemon juice
• Vanilla cream
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 2 cups whole milk
• Yellow 2 large eggs
• 2 tablespoons butter, cut into small pieces
• 1 1/2 teaspoon vanilla extract
• Fruit Topping
• 3-4 cups sliced fresh fruit such as sliced strawberries, peaches, nectarines, mango, or berries
• Apricot preserves 1/4 cup melted

Preparation:

. 1 For the dough in a food processor: make treatment of flour and butter until coarse crumbs. If the engine is running, add the water, lemon zest and juice through the tube and the feeding process until the dough leaves sides of bowl. To make the dough by hand: Put the flour in a medium bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add water, lemon zest and lemon juice. Stir until the dough comes together.

Two. Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. or until well enough to roll firmly. If not used immediately, wrap in plastic and refrigerate up to 3 days or freeze up to 3 months.

. 3 Press the dough evenly into the bottom and sides of a 9 -. Pie pan or 10 inches with a removable bottom Freeze for 20-30 minutes, until very firm. Preheat oven to 425 ° F. Prick the bottom of the cake pan with 1-inch intervals with a fork. Set up perfectly with the role. Bake 12 to 15 minutes, until crust is set and starting to brown. Remove foil paper and bake until the crust is golden, 10-12 minutes. Make the crust cool on a rack and complete.

April. Meanwhile, prepare the cream. In a medium saucepan combine sugar, flour and salt. Whisk stir the milk smooth. (Make sure the whip has reached the corners of the tray.)

Bring to a boil, stirring constantly, and cook for 4-5 minutes until the mixture thickens 5th Fuego mild medium. The pan from the heat. In a small bowl, whisk the egg yolks. Gradually, 1 cup of the hot milk mixture. Pour the egg mixture into the pan and yellow, simmer, stirring constantly, slightly thicker for 2-3 minutes until. The pan from the heat. Add the butter, vanilla and liqueur and stir until butter melts. Strain the cream through a fine sieve set over a bowl. Maintain place plastic wrap directly on the surface of the blank to form a skin. Refrigerate until cool, come 1 hour.

. 6 Installation: Add the cream and spread into the prepared crust. Top with fresh fruit. Brush fruit with jam. Serve the cake immediately or refrigerate up to 24 hours.

Classic Potato Salad

Go beyond the deli potato salad mayonnaise earth and try this simple version, made at home. This is much better if your home. I have to give it to wash a foretaste of the face a few chopped cucumber and a little horseradish sauce. A tip for the salad is sure to add the dressing while the potatoes are still warm so they absorb more flavor.

Preparation time: 20 minutes

Cooking time: 15 minutes

Cool: 1 hour

Total time: 1 hour and 35 minutes

Yield: 8 servings

Ingredients:

• 2 pounds small red skinned or Yukon gold potatoes, washed,
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared white horseradish
• 1 tablespoon of pickle juice
• 1 teaspoon of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 small cucumbers, cut in half lengthwise, seeds and cut crosswise into slices (1 1/2 cups)
• 1/2 cup chopped green onions
• 1/3 cup finely chopped dill pickles

Preparation:

1 Bring a large pot of water to a boil. Add potatoes, cover and cook over medium heat for 12-15 minutes or until they are soft solid consistency. Drain and let cool.

. 2 Meanwhile, prepare the sauce: In a large bowl, whisk spice up the sour cream, mayonnaise, mustard, horseradish, cucumber juice, sugar, salt and pepper and mix well.

Three. Stir in cucumber, green onions, pickles and hot potatoes. Stir gently to mix and cover. In order to develop flavor and to cover in the refrigerator for at least 1 hour.

April. Potato salad serve cold or at room temperature.

Recipe Notes

• Prepare the potato salad in the refrigerator in an airtight container up to 2 days in advance.
• equal-sized chips cooked at the same time. Boil potatoes for salad farm just tender stage. Baked potatoes absorb dressing and too soft.
• When selecting potatoes, choose ones that are pretty clean, smooth and firm. Do not select the with wrinkled skins, soft cut dark areas or green spaces. The mean green spots that were exposed to light; cut to remove the area before cooking to bitterness.
• The potato is more fragile than it appears, so treat with care to avoid bruising. Store unwashed in a dark, cool and well-ventilated place. If in a place that is too hot is saved, the sugar and potato starch will convert lose their natural sweetness.
• Potatoes are a low starch content of potato salad recommended because they hold their shape in a salad. Low starch varieties are blue, purple, Yukon gold, red skin and fried.
• Add a can of tuna or salmon, drained, drained beans, black beans or chickpeas, or pieces of ham salad for a more consistent this potato salad version.
• For a color version of this salad, a mixture of small blue potatoes, red skin and Yukon Gold.