EGGNOG SAUCE RECIPE RECIPES

HOLIDAY EGGNOG PIE RECIPE | ALLRECIPES

Holiday Eggnog Pie Recipe | Allrecipes image

If you have ever had a traditional Buttermilk Pie then you will love this pie with its holiday twist! You can also add a splash of brandy or brandy extract for a little kick.

Provided by KILLAKALI03

Categories Custard and Cream Pies

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 ¼ cups white sugar
¼ cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
¼ cup unsalted butter, melted and cooled slightly
1 (9 inch) prepared, unbaked pie crust, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

Nutrition Facts : Calories 410.6 calories, CarbohydrateContent 53.3 g, CholesterolContent 114.1 mg, FatContent 19.7 g, FiberContent 0.9 g, ProteinContent 6.3 g, SaturatedFatContent 8.8 g, SodiumContent 175.2 mg, SugarContent 36.8 g

CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES

Chicken alla cacciatora recipe | Jamie Oliver recipes image

This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings

Total Time 2 hours

Yield 6

Number Of Ingredients 12

Ingredients

2 kg higher-welfare chicken, jointed or use the equivalent amount of chicken pieces
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives stoned
2 x 400 g good-quality tinned plum tomatoes

Steps:

1. Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
2. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
3. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
4. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

Nutrition Facts : Calories 855 calories, FatContent 11.7 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 79.7 g protein, CarbohydrateContent 9.9 g carbohydrate, SugarContent 5.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...

This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
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Calories 187 calories per serving

1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
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Calories 206 calories per serving

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Total Time 1 hours
Calories 32 calories per serving

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