Cooking With Cheese
Those Heavenly Aromas
Creamy, Rich, Smoky, Velvety, Mild, or Sharp
Compliments to the Chef
“You Will Enjoy the Praise”
Smashwords Edition
Copyright 2011
Compliments to the Chef
This e-book is licensed for your personal enjoyment only. This e-book may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you're reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy.
Thank you for respecting the hard work of this author.
Welcome…Cheryl and Les created Compliments to the Chef so you, the Master Chef of your kitchen, can be recognized and appreciated for your culinary skills. Today’s lifestyle shows an increase in people dining at home. You will find item specific cookbooks (such as Appetizers, Soups, Desserts, Entrées, & Everything in Between, with some great surprises along the way). We hand select 20 Best of the Best and most scrumptious Compliments to the Chef recipes for your dining pleasure. Our goal is for you, your family, and friends to join around the table, experience delicious food, share in great conversation, and truly enjoy the moment.
Compliments to the Chef
Creamy Dreamy Chicken and Spirals Casserole
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Roasted Portobello Mushrooms with Blue Cheese
Chicken Gruyere with Sautéed Mushrooms
Mr. George's Brie Cheese Fondue
Disclaimer
The authors and publisher of this e-book and the accompanying materials have used their best efforts in preparing this e-book. The author and publisher make no representation or warranties with respect to the accuracy, applicability, fitness, or completeness of the contents of this e-book. The information contained in this e-book is strictly for educational purposes.
Therefore, if you wish to apply ideas contained in this e-book, you are taking full responsibility for your actions.
The author and publisher disclaim any warranties (express or implied), merchantability, or fitness for any particular purpose. The author and publisher shall in no event be held liable to any party for any direct, indirect, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of this material, which is provided “as is”, and without warranties.
As always, the advice of a competent legal, tax, accounting, medical or other appropriate professional should be sought.
The author and publisher do not warrant the performance, effectiveness or applicability of any sites listed or linked to in this e-book.
All links are for information purposes only and are not warranted for content, accuracy or any other implied or explicit purpose.
Kitchen Conversion Tables
Hopefully, this will provide some useful information about various kitchen measurements. Not all tablespoons are the same. The British tablespoon is 17.7 ml while the American tablespoon is 14.2 ml. The Australian tablespoon is 20 ml and in most Canadian recipes the tablespoon is 15 ml. In British, Australian and often Canadian recipes, the Imperial pint is used which is 20 fluid ounces but American and sometimes Canadian recipes use the American pint of 16 fluid ounces. Always remember to double check your recipe. There is a big difference between Fluid Ounces which is a volume measurement and Dry Ounces which is a weight measurement.
Liquid or Volume Measures (approximate)
1 teaspoon = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce = 3 teaspoons = 15 ml = 15 cc
2 tablespoons = 1 fluid ounce = 1/8 cup = 6 teaspoons = 30 ml = 30 cc
1/4 cup = 2 fluid ounces = 4 tablespoons = 59 ml
1/3 cup = 2 2/3 fluid ounces = 5 tablespoons & 1 teaspoon = 79 ml
1/2 cup = 4 fluid ounces = 8 tablespoons = 118 ml
2/3 cup = 5 1/3 fluid ounces = 10 tablespoons & 2 teaspoons = 158 ml
3/4 cup = 6 fluid ounces = 12 tablespoons = 177 ml
7/8 cup = 7 fluid ounces = 14 tablespoons = 207 ml
1 cup = 8 fluid ounces/ 1/2 pint = 16 tablespoons = 237 ml
2 cups = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
4 cups = 32 fluid ounces = 1 quart = 946 ml
1 pint = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
2 pints = 32 fluid ounces = 1 quart = 946 ml = 0.946 liters
8 pints = 1 gallon/ 128 fluid ounces = 4 quarts = 3785 ml = 3.78 liters
4 quarts = 1 gallon/128 fluid ounces = 1 gallon = 3785 ml = 3.78 liters
1 liter = 1.057 quarts = 1000 ml
128 fluid ounces = 1 gallon = 4 quarts = 3785 ml = 3.78 liters
Dry or Weight Measurements (approximate)
1 ounce = 30 grams (28.35 g)
2 ounces = 55 grams
3 ounces = 85 grams
4 ounces = 1/4 pound = 125 grams
8 ounces = 1/2 pound = 240 grams
12 ounces = 3/4 pound = 375 grams
16 ounces = 1 pound = 454 grams
32 ounces = 2 pounds = 907 grams
1 kilogram = 2.2 pounds/ 35.2 ounces = 1000 gram
Creamy Dreamy Chicken and Spirals Casserole
Ingredients:
2 cups rotini pasta
1/4 cup butter
3 tablespoons all-purpose flour
1 3/4 cups milk
3 cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cubed
1/4 cup white wine
1 tablespoon spicy brown mustard
3 pinches ground nutmeg
1/2 teaspoon salt
2 cups chopped cooked chicken
10 buttery round crackers, crushed
2 tablespoons grated Parmesan cheese
2 teaspoons butter, melted
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Lightly spray a 9x13-inch pan with cooking spray and set aside.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a saucepan over medium heat.
Add flour a tablespoon at a time and stir until smooth.
Gradually stir in milk.
Bring to a low boil, and cook for one minute, stirring constantly.
Remove from heat and stir in cheddar cheese until melted.
Stir in cream cheese and until melted
Add wine, and season with mustard, nutmeg and salt.
Pour cooked noodles in pan.
Layer chicken pieces over the noodles
Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
Allow to cool for 10 minutes before serving.