Recipe for Ellie Krieger’s Easy Crab Salad With Mangoes

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I love living where I do and wouldn’t think of moving. I just wish someone would open up a Thai restaurant in our community. Being a chef I might have an advantage over knowing how to cook Thai food over a lost of people but then there’s the problem of getting the right ingredients. When I travel the first place I look up is a Thai restaurant.

This recipe has no ingredients that cannot be found in your neighborhood supermarket and it is one of the most delicious Thai recipes that I have ever tasted. The salad gets its heat, traditional in Thai dishes, from cayenne pepper but using dried red pepper flakes instead allows everyone to make it as spicy as they wish. However, it has to be a little bit spicy or it wouldn’t be Thai.

For 2 people:

1 1/2 cups cooked long grain rice

2 tablespoons olive oil

3 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

1 heaping tablespoon sugar

Pinch of cayenne pepper

4 scallions chopped, including the green parts

3 carrots grated

1 cucumber peeled, halved lengthwise, seeded and cut into 1/4 inch dice.

1/4 cup fresh cilantro chopped (you can substitute parsley if you have to but I would rather use dried cilantro)

Combine the oil, lime juice, fish sauce, sugar and cayenne and let stand for five minutes. Then, combine all of the ingredients in a large bowl and toss until thoroughly mixed. Let stand at room temperature until ready to serve.

NOTE: Now that I have given you the basic recipe it’s time for you to use your imagination. The salad is wonderful just like you made it but it’s even better with the addition of poached shrimp or scallops, thinly sliced chicken breasts or, my favorite, very thin slices of rare beef.

I can guarantee that if you make this once you will make it again.

This recipe, along with 325 others, can be found in my cookbook, Help-I Gotta Cook! named Cookbook of the Year in 2007. Go to my webpage http://www.ineedtocook.com to find out what others think of the book or to Amazon.com to order it.

Article Source: http://EzineArticles.com/?expert=Ed_Dugan
http://EzineArticles.com/?Thai-Rice-Salad—A-Real-Winner!&id=3456290

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Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the ‘Murgh Makhani‘, the delicious Indian version of Butter Chicken.

‘Murgh Makhani’ is an authentic Indian dish, which is now popular as ‘Butter Chicken’ in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named ‘Moti Mahal’, located in a small place called ‘Daryaganj’ in the heart of Delhi. Although the basic recipe of ‘Murgh Makhani’ remains same, the actual flavor differs from restaurant to restaurant in India and abroad.

Served with steamed rice, ‘naan’, ‘roti’, or ‘parathas’ (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.

Here is a detailed recipe for this popular Indian dish:

Ingredients:

For Chicken Marinating:

- Chicken Pieces (boneless): 800 g

- Coriander Powder: 1 teaspoon

- Sour Curd: 1 tablespoon

- Ginger Paste: 2 teaspoons

- Garlic Paste: 1teaspoon

- lemon juice: 1 tablespoon

- Cumin Powder: 1 teaspoon

- Onion paste: 1 tablespoon

- Red Chili Powder: 1 teaspoon

- Salt to taste

- Few drops of orange color

For Chicken Gravy:

- 4 large tomatoes chopped

- 4 tablespoon Butter

- 1 tablespoon Fresh Cream

- 1 teaspoon Coriander Powder

- 1 teaspoon Cumin Powder

- 1 teaspoon Red Chilli Powder

- 1 teaspoon Black Pepper Powder

- 2 teaspoon Ginger finely chopped

- 2 teaspoon Green Chilly finely chopped

- salt to taste

- sugar to taste

For Garnishing:

- Melted Butter

- Fresh Cream

- Coriander Leaves finely chopped

Recipe:

1) Make small cuts in the chicken pieces.

2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.

3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).

4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.

5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.

6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.

7) Add the whipped cream and cook on low flame for 5-7 minutes.

Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.

9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.

10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a ‘tandoori roti’ or a ‘naan’. You can also serve it with rice.

If you would like to learn more interesting Chicken Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking with over 700 Indian recipes.

Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel
http://EzineArticles.com/?Experience-the-Flavor-of-Indian-Cuisine—Recipe-For-Murgh-Makhani-(Butter-Chicken)&id=2139125

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Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.

Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.

When we got home, I knew I had to try cooking some shoyu in my own kitchen.

There must be thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.

No matter the recipe, one ingredient you’ll always find is soy sauce. That’s because that’s what shoyu means–soy sauce. If you want, you can just call this dish soy sauce chicken. But I prefer to use the word “shoyu” in tribute to its native home in Hawaii.

If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.

This shoyu chicken recipe serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.

Ingredients

12 pounds of chicken thighs

3 cups brown sugar

4 cups soy sauce

4 cans chicken broth

1/2 cup white wine

6 cups pineapple juice

1 cup vinegar

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 cup Worcestershire sauce

chopped green onion tops

4 cloves garlic, crushed

2 tablespoons ground ginger

2 cans pineapple rings

Directions

1. Wash and drain the chicken thighs.

2. Combine the sauce ingredients (everything listed above except the pineapple rings).

3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.

4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html

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http://EzineArticles.com/?How-to-Cook-Shoyu-Chicken—The-Hawaiian-Treat&id=341272

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Many cook books have corn chowder recipes. The recipe in Fannie Farmer’s book, “The Boston Cooking School Cook Book,” originally published in 1896, calls for canned corn, onions, potatoes, and salt pork. This hearty soup is served with hard “common crackers” soaked in cold milk to soften them.

New England recipes for corn chowder contain the basics of onions, potaotes, corn and cream. Fannie Farmer’s recipe may have evolved from New England clam chowder with corn. Southern recipes for corn chowder call for the trinity — onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes.

Jasper White, on the Leite’s Culinaria website, describes corn chowder as “the king of farmhouse chowders.” His recipe is based on a Shaker recipe from Hancock Village in Pittsfield, Massachusetts. White adds chicken stock to his corn chowder, along with cumin and tumeric.

Ina Garten’s corn chowder recipe, posted on the Food Network website, also contains chicken stock. She adds white sharp cheddar cheese to her chowder for added richness.

On this cold Minnesota morning corn chowder sounded warm and comforting, but I didn’t want to go to the store for any fancy schmancy ingredients. When I checked the food on hand I found everything I needed for stick-to-your-ribs corn chowder. I made my chowder in a cast iron skillet, but you may wish to use a soup pot. From start to finish, this hearty chowder took only 20 minutes to make. This recipe feeds four and may be doubled.

Stick to Your Ribs Skillet Corn Chowder

4 slices thick bacon, cut into thin strips with kitchen shears

4 green onions. cut into thin slices with kitchen shears

2 small red potatoes, washed and diced

1/2 cup frozen vegetable combination of corn, carrots, and asparagus, defrosted (I found these leftover veggies in the refrigerator.)

12 3/4-ounce can creamed style corn (I used salt-free.)

3/4 cup fat-free half and half (Approximate measure. I filled the corn can 3/4 of the way with cream)

1/2 teaspoon dried thyme leaves

Salt and freshly ground pepper to taste

Cook bacon in skillet until crisp and brown. Remove bacon with slotted spoon and drain on paper towels. Carefully wipe skillet with additional paper towels. Pour green onions into skillet and saute over low heat until wilted.

Put diced potatoes in a bowl with a little water. Cover and microwave on high for 1 1/2 minutes. Drain water and add potatoes to skillet. Cut defrosted carrots and asparagus into small pieces. Add these pieces, defrosted corn, canned corn, half and half, thyme and salt and pepper to soup. Cover and simmer over very low heat until heated through and flavors blend. Serve with tiny oyster crackers. Makes 4 generous servings.

Copyright 2008 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30 years. Before she became a health writer she was a food writer for a local magazine. Centering Corporation in Omaha, Nebraska is publishing her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company is also publishing two companion products, the “Writing to Recover Journal,” which contains 100 writing jump-starts, and the “Writing to Recover Affirmations Calendar.”

Another grief resource, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD is available from http://www.amazon.com Please visit Harriet’s website and learn more about this busy author and grandmother.

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http://EzineArticles.com/?Stick-to-Your-Ribs-Skillet-Corn-Chowder&id=1612097

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Well, we all know that vegetarian chili has not meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you can grind them in any number of ways and with any number of kitchen gadgets.

Tip 4. How much heat from chili do you think you can handle? If not much there are a couple of things that you can do. The first thing is to get the seeds out of the chilies you will use. Another tip is to cut out or remove the “ribs” inside the chili peppers. There is much debate as to what is the hotter part of the chili pepper, the ribs or the seeds? I personally do not care because in my humble opinion they are both real hot! Taking these steps will reduce the heat of many chilies to something a bit more mild in heat for your vegetarian chili recipes.

Tip 5. You know the old saying “Man, and Woman cannot live by bread alone.” Well, Man, and Woman cannot live by chili alone, either! Chili is a synergistic food. They taste fine by themselves, but only enhance the tastes of other elements in a recipes and the other elements of the recipe enhance the flavor of the chili. Chili peppers that are added to things like onions, garlic, various beans, hard tofu or tofu products, and fire roasted tomatoes can really make your vegetarian chili recipes fly! You do not add all these ingredients together at the same time. In fine dining it is called building layers of flavor. So you need to start by mixing and sautee’ of the items that are not hot and slowly adding in your chili peppers keep in mind always a little touch of salt and a little touch of either black or white pepper.

This article looked at 5 simple tips for making great vegetarian chili recipes. I hope you enjoyed reading it. If you would like to learn more about recipes for chili please visit: http://bestchilirecipes.net/

Article Source: http://EzineArticles.com/?expert=Richard_L._Blaine
http://EzineArticles.com/?Vegetarian-Chili-Recipes—5-Tips-to-Making-Great-Vegetarian-Chili!&id=3478860

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If you work all day, the last thing you want to do when you get home is to slave in front of a hot stove to prepare dinner. However, you don’t want to fall to temptation and drive through the take out window for some sub-standard fast food. If you are trying to eat healthy and watching your weight, you want to eat foods that are nutrient rich, giving the most goody for the calories you consume.

The below recipe is great for a quick snack or as an accompaniment to a main entrée. It’s a great complement to chicken, fish, pork or beef.

Asian Green Bean Stir Fry

1 teaspoon sesame oil

1 pound green beans, cut 1-inch portions

Pinch of crushed red pepper

1/2 cup water

1 1/2 cups fresh or frozen mixed stir-fry vegetables (thaw if frozen)

1 tablespoon black bean-garlic sauce (found in Asian food section of most large grocery stores)

Directions:

1. In large frying pan heat sesame oil over medium-high heat.

2. Add green beans and crushed red pepper.

3. Cook 2 to 3 minutes until seared, stir often.

4. Add water, cover, reduce heat to medium.

5. Cook 3-6 minutes, stir occasionally, cook longer for tender vegetables.

6. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce.

7. Cook until heated through, stirring often.

8. Dish is ready when the majority of the liquid has evaporated.

Serves approximately 4,1 cup servings.

Health Benefits:

Beans are rich in fiber and protein but also a great source of iron and Vitamin B6. Low in fat and calories, providing antioxidants that protect the heart.

Karen Ficarelli is the founder and CEO of Fitness4Her.com, a diet, exercise program and women’s fitness blog, developed especially for women. A sports nutritionist and personal trainer, Karen has a treasure chest full of healthy recipes that will keep you eating healthy and lean.

Article Source: http://EzineArticles.com/?expert=Karen_Ficarelli
http://EzineArticles.com/?Fast-Healthy-Recipes—Asian-Green-Bean-Stir-Fry&id=3414551

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Soup is normally something you imagine bubbling away on the stove, rather than simmering quietly in a crockpot, so why would you want to make a crockpot soup recipe?

Actually, there are several reasons, but the most important one is flavor. By definition, food cooks slowly in a slow cooker, and whether you are making a stew, a casserole, a soup or something else, all the flavors in your meal blend together in a crockpot more intensely than with any other cooking method.

Crockpot cooking is also handy if you going to be out all day because you can leave your French onion soup recipe, or whichever recipe you are making, to cook by itself. To make the best crockpot soup recipes, it is important to follow the recipe closely. With a lot of crockpot recipes, you simply throw everything in, stir it, and leave it, but if there are any other steps, it is important to do them.

Essential Tips for Crockpot Soups

Fill your crockpot about three quarters full but no more, else your crockpot soup will not cook properly. Remember that crockpots cook whatever is on the bottom faster than what is on the top. This is why hard vegetables like carrots and potatoes are normally added to the crockpot first, and meat or poultry goes on top.

Tender mushrooms like tomatoes and mushrooms only need about forty-five minutes, so you can add these near the end of the cooking time. Add dairy products like heavy cream or sour cream in the last thirty minutes, unless the recipe tells you otherwise.

You do not have to stir your soup while it cooks. If you remove the crockpot lid, you will lose heat from inside, which means you need to add twenty more minutes to the cooking time. Turn the lid back and forth quickly a few times, so the condensation drips off, and you will be able to see inside the crockpot.

Crockpot Creamy Potato and Celery Soup Recipe

This recipe for potato and celery soup is very easy to make. You simply chop the ingredients, add everything to your crockpot, and leave it to cook for about eight hours. If you will be out working all day and you want to get home to something hot and delicious, this crockpot soup recipe is ideal. This recipe serves eight people, so halve it if you want.

Potato and Celery Soup in the Slow Cooker

What you will need:

• 6 red potatoes, in 1/2 inch cubes
• 2 sliced leeks (just the white part)
• 1 cup half and half
• 1 chopped yellow onion
• 1 can cream of cheddar soup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 peeled, diced carrot or parsnip
• 1 can cream of celery soup
• 2 sliced stalks celery
• 2 minced garlic cloves
• 2 tablespoons chopped fresh parsley

How to make it:

Put the chopped potatoes and carrot or parsnip into the crockpot. Pour the cheddar soup and the celery soup over the top, then sprinkle over the salt, pepper, and fresh parsley. Add the leeks, onion, garlic, and celery. Mix together the half-and-half and the chicken broth and pour this mixture over the top. Cover the crockpot and cook the potato and celery soup on low for 8 hours. Check the potato. If it is not quite tender, cook the soup for another hour. Serve this potato soup hot, with crusty bread and butter on the side.

With the cooler weather setting into the nights, air many a cooks attentions turn to warmer more filling meals. One of these meals so many like during the brisk nights dinners is soup. There are many different kinds of soup to many to name here but one soup above all conjures up images of elegance, sophistication and extraordinary presentations like that of French onion soup.

As the parent of 4 boys, onion soup is a meal starter that gets rave reviews for its hardy beef stock and wonderfully sweet taste from slowly caramelized onions and other wonderful vegetables if you choose to make one of the many onion soup recipes available at my wife’s website FrenchOnionSoups.com.

One of the things she is asked often about this culinary delight is what types of onion are used in making a delicious French onion soup. She has helped take the guesswork out of knowing what the different onions are in a comprehensive guide to onions. She even answers the questions of how to grow onions, the health benefits of onions and many more in-depth articles on this wonderful vegetable.

You can make all kinds of delicious soups in your crockpot, including tomato soup, chicken soup or even a crockpot French onion soup recipe with swirled cheese. If you enjoy French onion soup, you will be spoilt for choice at FrenchOnionSoups.com because we have loads of delicious onion soup recipes for you to make at home, including easy crockpot recipes. And if you like what you see don’t forget to bookmark us and tell your friends too so you can share the joy of wonderful onion soups with others.

Article Source: http://EzineArticles.com/?expert=KC_Kudra
http://EzineArticles.com/?Crockpot-Soup-Secrets—Handy-Tips-and-Tricks&id=3129439

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One of my friends likes to cook up some Filipino dishes every now and then. Some of my favorites that he makes include lumpia, chicken adobo, and pancit. Recently, he taught me how to cook bistek (pronounced “bee-stek”) and I gotta say, it is one awesome tasting main dish! As with many Filipino foods, the ingredients are very simple, but the finished product has quite a punch! The flavor is very strong, so it goes great with some white rice, as is the Filipino custom to eat with just about every meal.

The ingredients for bistek include beef steak (any thin cut steak is fine), onions, black pepper, and of course, soy sauce. Filipinos like to eyeball the amounts in their recipes, so if you want to make it truly authentic, just set aside those measuring cups and spoons for this dish.

Cut up the steak into small 3-inch strips and throw them into a small pot. Now pour some soy sauce in, just enough to cover the bottom of the pot (maybe a tad more, just don’t make it deep). Then pour water in deep enough so that all the meat is completely covered. After you have the meat, soy sauce, and water in the pot, bring it to a boil and let it sit for about 3 minutes, then turn down the heat and let it just simmer for around 20 minutes to half an hour. After it’s simmered long enough, go ahead and slice up your onions and toss them in, along with your preferred amount of black pepper, then just keep it simmering until the total amount of soy sauce has reduced by about half.

Voila, you have now cooked bistek. I hope you’ve also cooked a pot of white rice to go with it, because eating this dish without rice is just wrong! Well I suppose it’s your call since you’re the cook, but it does go great with rice. Bon apetit!

Ethan has been writing for the past 2 years and has been a musician since first picking up a guitar 18 years ago. In addition, he also enjoys creating informational websites. Check out one of his latest sites on Christmas sweaters and holiday clothing.

Article Source: http://EzineArticles.com/?expert=Ethan_Ferrell
http://EzineArticles.com/?Bistek—A-Very-Simple,-Yet-Extremely-Tasty-Filipino-Dish&id=3369484

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Despite its nice French name, no one is entirely sure that chicken cordon bleu originated in France. It is however a very popular dish in France and one you can make yourself with little fuss, following the easy method given here. And since it has a French name, of course it has a French story to enjoy along with it.

A Little History

Before we start cooking, I thought you might like to know what the cordon bleu was all about. You’ve probably heard of the cooking school by that name, but the actual cordon bleu had been around for centuries before the cooking school was started in the late 1800’s.

During the religious wars that shook Europe for much of the 16th century, King Henry III initiated a special order of knights, known as L’Ordre du Saint-Esprit, to fight for Catholicism. To distinguish themselves the knights wore a Maltese cross hanging from a blue cord around their neck.

In later years, this same order of knights would gather for huge feasts, some of them cooked by accomplished chefs. Hence the blue cord become associated with excellence in cooking (as well as excellence in general) and this was reinforced when the Cordon Bleu cooking school opened it’s doors in Paris.

An Easy Recipe

So now that you know a little story to entertain your diners with, let’s get cooking.

Lots of Chicken Cordon Bleu recipes ask that you deep fat fry the rolled meat and cheese bundles, but that can be messy and add a lot of unnecessary calories. The dish is actually quite satisfying and delicious when baked. For those of you who miss the extra calories, you can make the shallot cream sauce to serve alongside it.

Baked Chicken Cordon Bleu

• 4 chicken breast filets, skinned
• salt and pepper
• 4 slices ham
• 4 slices of cheese, such as Swiss
• 1 egg, beaten
• 1 cup bread crumbs
• 4 tablespoons butter

Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Or place the breasts between pieces of wax paper or in a heavy plastic bag and use your rolling pin to flatten them.

Lay out the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken up tightly.

Dredge the rolls in the beaten egg and then in the bread crumbs, coating them well. Use toothpicks to hold them together if you wish. Place the rolls in a greased baking pan, seam side down. Place 1 tablespoon of butter on top of each roll.

Bake at 350°F for about 30 to 35 minutes.

Serves 4.

Chicken Cordon Bleu Sauce

• 2 shallots, chopped finely
• 2 tablespoons butter
• 1/2 cup whipping cream

Melt the butter in a small saucepan on low heat and add the shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add the cream and warm through. That’s it, ready to serve.

Makes about 1/2 cup.

If you like these recipes, you’ll find many more French chicken recipes on Easy French Food. Chicken Fricassee is another popular method for cooking poultry and this Moroccan Chicken Recipe, although not exactly French, is served so often in France, you might think it was. Enjoy.

Article Source: http://EzineArticles.com/?expert=Kim_Steele
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