How To make Gourmet's Chicken Divan
1 lg Broccoli head, cut into 4-in
-h spears 1/4 c Unsalted butter, cut in piec
-s 5 tb Flour
2 c Chicken broth
1/2 c Heavy cream, well chilled
3 tb Sherry, medium dry
Lemon juice to taste 1/2 c Parmesan cheese, grated
2 Chicken breasts, skinned & b
-ned, Cooked and thinly sliced In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite
How To make Gourmet's Chicken Divan's Videos
Turkey Divan - Kitchen Cat
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★ Kitchen Cat ★ Turkey Divan Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Cream
2 tb : Flour
Lengthwise
1/2 ts : Mixed Vegetable Seasoning
1/2 c : Parmesan Cheese, Grated
2 c : Diced Turkey
4 tb : Butter
4 : Spears Broccoli, Sliced
It's The Crockpot Show! Red Beans and Rice/ Chicken Divan
Callie and I use Swedish Potato Sausage in our Red Beans and Rice. This is a spicy meal, so don't add as much cayenne if you want it milder. We also did Chicken Divan, which is sooo...good. Hope you enjoy these time saving dinners that will be ready for you when you get home from work.
Jacques Pépin's Chicken Ballotine is Classic for a Reason | KQED
Jacques Pépin celebrates his blend of French and American roots with a menu that pays tribute to both cultures. The main course is a French classic: chicken ballontine, a deboned whole chicken stuffed with red rice, wild mushrooms, and leeks. The first course is a soft shell crab recipe served with asparagus and tomato. Jacques rounds out the meal with an elegant dessert of pears in grendaine and white wine sauce.
In This Episode:
00:00: Whole soft shell crab recipe
6:38 Jacques Pepin's chicken ballotine recipe
8:06 How to break down a chicken.
12:46 How to tie up a chicken with kitchen twine
18:57 Pears in grenadine and white wine dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 326, 1994. French American Recipes
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
#AllRecipes #YouCanCookThat #Casserole #Chicken #Food #Recipe
Get the recipes at:
00:00 Introduction
00:14 King Ranch Chicken Casserole
2:52 Chicken, Broccoli, And Cheddar Casserole
4:59 Cabbage Roll Casserole
7:32 French Onion Mac And Cheese
10:30 Breakfast Casserole
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
How to Make Buffalo Popcorn Chicken Bites | 30 Minute Meals with Rachael Ray | Food Network
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Buffalo Popcorn Chicken Bites
Recipe courtesy of Rachael Ray
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Level: Easy
Ingredients
Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper,
1/3 palm full
Cut celery sticks, store bought
Directions
In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.
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How to Make Buffalo Popcorn Chicken Bites | 30 Minute Meals with Rachael Ray | Food Network
The Frugal Gourmet - Fancy Chicken Dishes P1 - S01 E19
Chicken stuffed with potatoes and olives (Italy); Chicken piccata (Italy); Stuffed chicken thighs; Pan-fried chicken strips (Italy-China-San Francisco); Chicken pieces with lime