De Ma Cuisine

Recipes Archive

Wednesday

19

October 2011

2

COMMENTS

Gruyère and Apple Toasts

Written by , Posted in Appetizers, Cheese, Fruit

 

Gruyère and Apple Toasts
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 4 slices bread (like Sourdough or French)
  • 1/2 apple, thinly sliced
  • 4 slices Gruyère, cut into thin sticks
  • 4 slices caramelized onion cheddar cheese
  • 1 clove garlic, 4 garlic chives, chopped
  • cream cheese (opt.).
Instructions
  1. Rub garlic on bread (if bread is frozen, it works best). Top with cream cheese (opt.), garlic chives, apple, gruyere and cheddar.
  2. Broil 5-10 minutes, until the cheese is browned and bubbly (I used the toaster oven – in the oven broiler watch it carefully as it may need less time).

 

Wednesday

19

October 2011

3

COMMENTS

Sheila’s Chicken Parmesan

Written by , Posted in Dinner, Meat, Poultry

 

Sheila’s Chicken Parmesan
Recipe Type: Main
Author: Sheila Stachofsky
Prep time: 10 mins
Cook time: 70 mins
Total time: 1 hour 20 mins
Serves: 4-8
Ingredients
  • 4-8 boneless, skinless chicken breasts
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t garlic salt
  • 1/4 t paprika
  • 1/8 t thyme
  • 1/4 C parmesan cheese
  • 1 T parsley
  • 1/3 C bread crumbs
  • 1/3 C water
  • 1 T olive oil
  • 1/4 C melted margarine (or butter or olive oil – my substitutions)
  • 1/3 C white wine or balsamic vinegar
Instructions
  1. In a bag, place all through bread crumbs. Shake chicken in it until thoroughly coated. Spray a shallow roasting pan with non-stick cooking spray. Pour in the water, then place chicken in the pan. Sprinkle with oil and margarine.
  2. Bake uncovered 45 minutes at 350F.
  3. Pour wine or vinegar over the chicken; lower heat to 325F. Cover with foil, for 15 minutes.
  4. Uncover, 10 more minutes.

 

Friday

14

October 2011

0

COMMENTS

Top Sirloin with Mushrooms

Written by , Posted in Beef, Dinner, Low Carb, Main Dishes, Meat, Vegetables

Top Sirloin with Mushrooms
Recipe Type: Main, Beef, Mushrooms
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 4-6
To celebrate 5 years of marriage, beef is always a good idea!
Ingredients
  • 1 Top Sirloin (about 2 pounds)
  • 1 C red wine (I used a Charles Shaw Cabernet Sauvignon)
  • 1/2 C balsamic vinegar, divided
  • salt
  • pepper
  • olive oil
  • 1 C mushrooms, quartered (I used button mushrooms, but use whatever kind you have)
Instructions
  1. Sear all sides of beef in a bit of olive oil, salt and pepper in the cast iron pan you’re going to braise it in, then add red wine and balsamic vinegar.
  2. Braise/bake at 375F for 1 hour.
  3. Meanwhile, cook mushrooms in balsamic vinegar, until mushrooms are cooked and vinegar is thick and syrupy.
Notes

Save the leftovers for another meal: Philly Cheesesteak Pizza, Beef Stew, Beef Pot Pie…

Friday

14

October 2011

1

COMMENTS

Mindy’s Gorgonzola and Honey Crostini

Written by , Posted in Appetizers, Bread

Mindy’s Gorgonzola and Honey Crostini

Author: Melinda Parker
Prep time:
Cook time:
Total time:
Serves: 4-6
Creamy and tangy gorgonzola meets rich and sweet honey. Together on a slice of crispy bread, they make a delightful pair.
Ingredients
  • 1 baguette
  • gorgonzola
  • honey
Instructions
  1. Slice baguette and top with Gorgonzola.
  2. Bake for about 10 minutes (until cheese is melted and bread is slightly crispy).
  3. Drizzle with honey.

 

Friday

14

October 2011

2

COMMENTS

Bruléed Pears

Written by , Posted in Dessert, Fruit

 

Bruléed Pears with Vanilla Bean Ice Cream
 
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Warm bruléed pears topped with creamy vanilla bean ice cream. The perfect way to end a special meal.
Ingredients
  • 1 pear, halved and cored
  • sugar
  • vanilla bean ice cream
Instructions
  1. Place pear halves cut side down on a baking sheet in an oven that has just been turned off. Leave for about 30 minutes or so (they should be warm and softened).
  2. Sprinkle with sugar and torch (like you would a Crème Brulée).
  3. Top with ice cream.
 
Notes
If you had leftover pears (bruléed or not), you could eat them for breakfast topped with granola and yogurt!

 

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