"Recipes from the Chef's Kitchen"

Show 708

"Chef for Hire"
703-724-0123
EMAIL: cheflinda4u@aol.com

Linda Ruiz - Chef/Owner

Preparation:
1)   Pre-heat oven to 450 degrees f.
2)   Spread cherry pie filling into a 8 x 8 pan.
3)   Empty cake mix into bowl.
4)   Mix soft butter into mix
5)   Sprinkle mixture evenly over pie filling
6)   Bake for 30 minutes, or until top is golden

Preparation:
1)   Heat the oven to 450 degrees f.
2)   Combine olive oil, salt & pepper, garlic and herbs in a food processor.
3)   Process until a paste is formed
4)   Cut potatoes into uniform sizes (cubes, quarters, etc.)
5)   Toss vegetables with the herb paste.
6)   Place the vegetables on a large sheet pan or cookie sheet. Spread in a single
       layer in the pan.
7)   Roast for 30 minutes, stirring occasionally, until the vegetables are lightly
       browned and tender.
8)   Serve hot.

Ingredients:
(serves 4)
1)   8  Chicken Cutlets or Tenders
2)   2 tbs. Olive Oil
3)   3  Garlic cloves - chopped
4)   ½ cup Orange Marmalade
5)   ¾ cup Chicken Broth
6)   ¼ cup  Cilantro - chopped

Preparation:
1)   Pre-heat frying pan over medium heat.  Heat 2 tablespoon of oil and add
       garlic, and add chicken; cook for 1 minutes on each side
2)   Add marmalade and broth to pan.  Bring to a boil.
3)   Reduce heat to a simmer and continue cooking for 5 minutes longer.
4)   Transfer cutlets to serving platter.
5)   Bring sauce up to a boil again and reduce sauce to half.
6)   Add cilantro, stir, and pour sauce over chicken.

Good Eating!!!