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Nov. 20th, 2010 05:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffSuper Chicken & Rice Casserole
1 can cream of mushroom soup
1 can chicken broth
1 can water
1 can instant rice, uncooked
Salt and pepper to taste
1 to 2 teaspoon/s onion flakes, instant
2 cans mushrooms, drained
4 to 6 chicken breasts
Spray a 9x11" pan. Mix well the first 7 ingredients together. Put the mixture in the sprayed pan and top with the chicken breasts. Top with foil. Bake for 350ยบ for 1 hour or until the chicken juices run clear then it is done. This is best if you make it the day ahead or make it and freeze. Then the night before you put the casserole dish in the refrigerator. The next night bring it out to cook. Cook it for an hour or until chicken juices runs clear.
French Basque Cake (Gateau Basque)
For the dough:
3/4 cup (180 ml) sugar
1/2 tsp (2 ml) salt
1 egg
1 egg yolk
The grated zest of 1 lemon
10 Tbs (150 ml) butter at room temperature
2 cups (500 ml) all-purpose flour
For the filling:
1 cup (250 ml) milk
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) sugar
2 egg yolks
1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) rum (optional)
1 Tbs (15 ml) butter
1 egg, beaten
To make the dough, combine the sugar, salt, egg, egg yolk, and lemon zest in a bowl. Beat with a whisk until the mixture is fluffy and light yellow. Add the butter gradually while whisking. Stir in the flour a little at a time until the mixture forms a dough. Roll into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
To make the filling, bring the milk and vanilla extract to a boil in a pot over high heat. Combine the sugar and egg yolks in a bowl and whisk until fluffy and light yellow. Stir in the flour and optional rum. Gradually add the hot milk, stirring constantly. Pour the mixture back into the pot and bring to a boil over low heat, stirring constantly. Remove from the heat as soon as it boils and float the butter on the surface.
To make the cake, divide the dough into unequal portions of about 1/3 and 2/3. Roll the larger portion to fit the bottom and sides of a buttered 8-inch (20 cm) cake pan. Pour in the filling. Roll the remaining dough into an 8-inch (20 cm) circle and place on top of the cake and filling, pressing them together around the edges to seal. Brush with the beaten egg and make a decorative crosshatch pattern with the tines of a fork. Prick the top several times with the point of a small knife and bake in a preheated 400F (200C) oven until golden brown, about 45 minutes. Let cool completely before removing from the cake pan. Serves 8.
1 can cream of mushroom soup
1 can chicken broth
1 can water
1 can instant rice, uncooked
Salt and pepper to taste
1 to 2 teaspoon/s onion flakes, instant
2 cans mushrooms, drained
4 to 6 chicken breasts
Spray a 9x11" pan. Mix well the first 7 ingredients together. Put the mixture in the sprayed pan and top with the chicken breasts. Top with foil. Bake for 350ยบ for 1 hour or until the chicken juices run clear then it is done. This is best if you make it the day ahead or make it and freeze. Then the night before you put the casserole dish in the refrigerator. The next night bring it out to cook. Cook it for an hour or until chicken juices runs clear.
French Basque Cake (Gateau Basque)
For the dough:
3/4 cup (180 ml) sugar
1/2 tsp (2 ml) salt
1 egg
1 egg yolk
The grated zest of 1 lemon
10 Tbs (150 ml) butter at room temperature
2 cups (500 ml) all-purpose flour
For the filling:
1 cup (250 ml) milk
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) sugar
2 egg yolks
1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) rum (optional)
1 Tbs (15 ml) butter
1 egg, beaten
To make the dough, combine the sugar, salt, egg, egg yolk, and lemon zest in a bowl. Beat with a whisk until the mixture is fluffy and light yellow. Add the butter gradually while whisking. Stir in the flour a little at a time until the mixture forms a dough. Roll into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
To make the filling, bring the milk and vanilla extract to a boil in a pot over high heat. Combine the sugar and egg yolks in a bowl and whisk until fluffy and light yellow. Stir in the flour and optional rum. Gradually add the hot milk, stirring constantly. Pour the mixture back into the pot and bring to a boil over low heat, stirring constantly. Remove from the heat as soon as it boils and float the butter on the surface.
To make the cake, divide the dough into unequal portions of about 1/3 and 2/3. Roll the larger portion to fit the bottom and sides of a buttered 8-inch (20 cm) cake pan. Pour in the filling. Roll the remaining dough into an 8-inch (20 cm) circle and place on top of the cake and filling, pressing them together around the edges to seal. Brush with the beaten egg and make a decorative crosshatch pattern with the tines of a fork. Prick the top several times with the point of a small knife and bake in a preheated 400F (200C) oven until golden brown, about 45 minutes. Let cool completely before removing from the cake pan. Serves 8.
