1. )
Combine the Breadcrumbs, Parsley and Salt in a small bowl - set aside.
2. )
Dip the Mushrooms in the Water and immediately dust with Flour - dip into the Egg and finally in the Breadcrumb mixture - place on a wax paper lined baking dish and place in the refrigerator for about 10 minutes.
3. )
Meanwhile heat the Oil for deep-frying - fry the crumbed Mushrooms in 3 or 4 batches until golden {about 3 minutes} - place on paper towel to drain and transfer to a serving dish.
4. )
Sauce ; Blend together all the ingredients for the Sauce in a blender and season to taste with Black Pepper - pour into a serving bowl {you can make the sauce in advance - it will only thicken slightly when chilled}
Creamy Pasta with Chicken and Mushrooms in BlueCheeseSauce. It's always a good day when the kids finish their food and actually like what I made though I admit I allowed them to remove the mushrooms as it's something they have never really fancied
This time of year I am always looking for a new appetizer recipe to bring to holiday parties. Let’s face it though, I am always looking for a new appetizer recipe to try
Meatloaf Muffins with Spinach and Pine Nuts. The first recipe is for an easy bluecheesesauce that perfectly complements London broil or any cut of beef…and green beans too
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whisk into sauce. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. simmer until sauce is thickened, about 2 minutes
Serve bluecheesesaucewith onion rings. For this recipe, I coated my rings with a buttermilk/egg mixture then dunked them into a combination of flour and bbq seasoning
Serve withbluecheesesauce. Combine the butter and hot sauce in a small saucepan. Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated
bluecheese. stir until cheese is melted. 2 Sprinkle with pepper, thyme, and savory. cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). 8 Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes. 9 Pour sauce over chicken. sprinkle with remaining 1/4 cup of cheese
The Cauliflower comes out crisp and with the CheeseSauce added delicious. I also had a Baked Potato topped with Salt and Pepper along with I Can’t Believe It’s Not Butter
I gave the mushrooms a rough chop and cooked them down with some olive oil, salt and pepper. I spread the mushrooms over the pork then added the bluecheese and bacon pieces
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