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Discussion Starter #1
I have a few of her cookbooks. I confess I haven't used them yet. I just wonder from those of you who may have made her recipes.... is it my imagination, or are her recipes for really really generous servings? I read the recipes and they just seem huge.

So those of you who have tried them......... are they big servings?

Funny, she looks so tiny...




Barb C.
 

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My mom uses her cookbooks and I have heard her comment that she didn't need to double the recipe because the servings are generous enough on their own. My mom cooks for herself, my step dad, and grandma.
 

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I have made one or two of her recipes and we really like them.:stir: But yes the recipes make a lot. My dd1 loves to eat leftovers instead of cooking though so it works. We really like this chicken mushroom one that I got from her new t.v. show. This is dd1's favorite!
Chicken & Cream of Mushroom Over Egg Noodles

ingredients
1 pound egg noodles
Salt
4 tablespoons extra-virgin olive oil (EVOO), divided
1 1/2 pounds thin-cut, boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
Salt and freshly ground black pepper
1 pound cremini mushrooms, large ones cut in quarters small ones cut in half (I used regular)
2 tablespoons butter, divided
1 tablespoon butter or EVOO
1 tablespoon flour
2 cups chicken stock, divided ( I didn’t have any and used one can of chicken broth)
1/2 cup heavy cream or half-and-half
1 to 2 tablespoons Dijon mustard (didn’t use)
20 chives, chopped (I used dried and not a lot)
1/4 cup chopped parsley(didn’t use)
preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions.

While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side. (I cooked longer!)

In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter or add 1 tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.

While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick.

Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter. She said 4 servings but we really liked it and had a lot left over. I and dd1 both took for lunch!:munch:
 

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I just got turned on to her magazines.

I did make the potatoe mash recipe from the show, it was ok, no butter , so hubby was not pleased at all...I liked it
 

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I have used a lot of her recipes. Usually the ones in the cookbook will state it is for 4 servings, but it feeds our family of 6 perfectly. I recently tried her Salisbury steak recipe and it was great. Easy, too.
 

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I make her "Italian Mac n Cheese" all the time. I doubled it once, because I was having four of really big eaters over and wanted to make sure I had enough. They didn't eat as much as I thought and I had a ton leftover.

Normally, I have enough for leftover for 2 to eat lunch, sometimes a little more.
 

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Discussion Starter #7
Great response! I am glad it isn't just me.

I love hearing the reviews of recipes she has put out there and knowing which one's worked, sort of like a recomendation.




Barb C. (who loves the idea of 30 minutes and dinner on the table, but forgets to buy all the ingredients)
 
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