Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Famous Baked Haddock Pasta

Baked Haddock Pasta

8 oz pasta knots or twist [250 g ]
1 pint milk [ 600 ml ]
1 1/2 oz [ 40 g ] butter
1 1/2 oz [ 40 g ] plain flour
freshly gratednutmeg to taste
salt and pepper to taste
1 lb [ 500 g ] skinned smoked haddock, cubed
3 tomatoes, skinned and quarted
4 spring onions, chopped
1 tablespoon dried white breadcrumbs
2 oz [ 50 g ] cheese grated
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Preheat oven to 180 c [ 350 f/ gas 4 ]

Bring a large pan of salted water to the boil. Add the pasta, stir once and boil for 10-12 minutes until tender. Meanwhile make the sauce. Warm the milk. Melt the butter in a small saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the sauce is thickened and smooth. Season with salt , pepper and nutmeg.

Drain pasta and toss in a little oil to prevent sticking. Lightly mix with the haddock, tomatoes, spring onions and sauce. Turn into a buttered ovenproof dish and sprinkle with breadcrumbs and cheese.
Bake for 30 minutes, until the topping is golden.

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February 9, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , | Leave a comment

Chicken Vermicelli

Famous Recipe – Chicken Vermicelli

MAKES 14 TO 16 SERVINGS

6 pounds skinless chicken breasts
Salt and pepper to taste
2 celery stalks, cut in half
2 onions, 1 halved and 1 chopped
1 (16-ounce) package vermicelli pasta
1 tablespoon margarine
1 green bell pepper, seeded and chopped
2 cups chopped celery
1/2 teaspoon minced garlic
1 (8-ounce) can mushrooms, drained
1 cup all-purpose flour
4 cups reserved chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 cup chopped green onion (scallion)

Preheat the oven to 300°F.

Place the chicken in a large pot, and add water to cover. Add the salt and
pepper, celery stalks, and halved onion; bring to a boil. Reduce heat and
cook for 30 minutes, or until the chicken is done. Reserve the broth,
discarding the celery and onion. Cool slightly; then debone the chicken and
cut into bite-size pieces.

Meanwhile, cook the vermicelli according to the package directions, omitting
any oil and salt. Drain and set aside.
In a large pot, melt the margarine over medium heat, and saute the chopped
onion, green pepper, celery, and garlic until tender. Add the mushrooms.
Gradually stir in the flour, mixing for 30 seconds. Gradually add the
chicken broth, stirring. Add the tomatoes and green chilies, cayenne pepper,
and Worcestershire sauce. Add the chicken and vermicelli, mixing well.

Divide the mixture into two 2-quart shallow casseroles coated with nonstick
cooking spray. Top each casserole with half the Parmesan cheese, parsley,
and green onion, and bake for 20 to 30 minutes, or until thoroughly heated.
Serve immediately.

Nutritional information per serving: Calories 329, Protein (g) 30,
Carbohydrate (g) 30, Fat (g) 9, Calories from Fat (%) 24, Saturated Fat (g)
3, Dietary Fiber (g) 2, Cholesterol (my 74, Sodium (mg)  291 Diabetic
Exchanges: 3 lean meat, 2 starch

April 9, 2008 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Pasta Recipes, Recipe, Recipes | , , , , , , , , , , , , | 1 Comment