Cooking With Wine
Mouth Watering Aromas & Flavors
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
Table of Contents
Luigi’s Italian Lemon Butter Chicken
Jill and Deb’s Best Pork Tenderloin in the Slow Cooker
Lorraine’s Linguica (Portuguese sausage) and Potato Stew
Mama’s Arancini (Italian Rice Ball)
Asian Ginger Beef with Snow Peas
Julian’s Venison Steak in Chestnut Sauce
Uncle Joe’s Black Pasta in Gorgonzola Pink Sauce
Annette’s Bolognese Stuffed Bell Peppers
Vietnamese Braised Green Beans with Fried Tofu
Gloria’s Brown Rice Turkey Soup
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
Ingredients
6 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Directions
Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface.
Sprinkle liberally with Parmesan cheese on both sides.
Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast.
Cover each breast with a layer of prosciutto and mozzarella cheese.
Reserve some of the prosciutto to place on top of the chicken.
Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil.
Arrange chicken rolls in dish.
Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, and juices run clear.
Luigi’s Italian Lemon Butter Chicken
Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
Salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness