DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Liberally sprinkle the chicken with salt and pepper.
- Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
- To serve, top with the remaining herbs and pine nuts and serve with warm bread.
DRUNKEN CRANBERRY SAUCE
This is my absolute favorite cranberry sauce recipe. I grew up eating the cranberries out of the can (or should I say avoiding them completely because they're pointless), and then I discovered there's more to cranberries than that jellied version of cranbery sauce. Don't stress about the alcohol because it's only for flavor. You won't really get drunk from this recipe unless you're drinking something while you make it.
Provided by AmyZoe
Categories Sauces
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Combine cranberries, sugar, cinnamon, and nutmeg in an 8" square pan.
- Bake 50 to 60 minutesor until the cranberries have softened and become juicy.
- Uncover and stir in the bourbon.
- The alcohol will evaporate leaving the liquor's smoky essence.
- Refrigerate covered until ready to serve.
DRUNKEN CRANBERRY SAUCE
A delicious holiday (or not) whole berry sauce that is so simple (if you don't sneak a sip of the liquid while you are acquiring the ingredients) that you'll be amazed.
Provided by R. Richard Daggett
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients (in saucepan large enough to hold ingredients and more).
- Cook over low heat until most of berries have "popped".
- Add zest and cinnamon.
- Remove from heat.
- Cool and store in refrigerator or freeze until wanted.
DRUNKEN CRANBERRY SAUCE
A family recipe we have used for years. We love it as a side dish to our turkey on Thanksgiving day. Also goes well on chicken, pork, and beef. Makes a great treat as an appetizer served with crackers, or can even be used over vanilla ice cream. I like to add the orange zest a couple tablespoons at a time, as not to overdo it. Adjust sweetness by adding 1 tablespoon sugar at a time at the end of cooking if needed.
Provided by Mrs.fleming21
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat a saucepan over medium heat; cook and stir sugar, orange juice, half the cranberries, and tequila in the warmed saucepan until mixture is slightly reduced, about 20 minutes. Add the remaining cranberries and orange zest; cook and stir until cranberries begin to pop, 10 to 15 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 30.7 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 27.8 g
DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE
A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert.
Provided by Barb G.
Categories Dessert
Time P3DT3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 11x7-inch baking dish.
- In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
- Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
- Add bread; stir to coat in egg mixture.
- Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
- Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
- Bake 30 minutes; sprinkle with almonds.
- Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
- Cool.
- Sauce: In pot melt butter over medium heat.
- Add remaining Amaretto; bring to a boil, stirring constantly.
- Cook 30 seconds, reduce heat to medium.
- Gradually whisk in powdered sugar until dissolved; remove from heat.
- Transfer to bowl; cover and cool.
- Serve bread pudding with sauce and if desired, whipped cream.
BBQ DRUNKEN CHICKEN WITH WHITE TRASH BBQ SAUCE
I LOVE this recipe!!! It is from Ted Readers cook book Sticky Fingers and Tenderloins. I love all his cookbooks and I have them all....this is so good and you can use any dry rub you like on this.
Provided by Doreen Fish
Categories Chicken
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Preheat BBQ grill to medium high. Wash the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken inside and out with the dry rub pushing the rub firmly so it adheres. Open the beer can and take a few sips...only a few!!LOL Put the 2 pie plates together. Place the beer can on the pie plate place the chicken over the beer can so the beer can is halfway into the cavity of the chicken.and the chicken is standing upright. Place the chicken on the pie plates on the grill. Close the lid and roast for approx 60 mins or until golden brown basting with the juices and the basting sauce. Basting Sauce: Mix in a small saucepan over medium heat, melt butter and stir in hot sauce and lemon juice. Heat and stir til mixed. To check donesness insert a meat thermometer into the thigh...it should read 160 degrees f. Serve with White Trash BBQ Sauce and the juices from the pie pan.
- 2. Make the BBQ sauce: Combine all the ingredients in a medium saucepan. Bring the mixture to a boil stirring constantly. Adjust seasoning. Keep warm over low heat. Makes about 3 1/2 cups.
DRUNKEN SAUCE
I love this sauce (it's actually more of a gravy) recipe for the ease and flavor. Pour or spoon over desired dish and enjoy.
Provided by sixfins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 21m
Yield 8
Number Of Ingredients 4
Steps:
- Combine butter and chicken stock reduction in a large skillet over medium heat; stir until melted and combined, about 1 minute. Pour in apple cider; bring to a boil. Cook until mixture is reduced by 2/3, about 5 minutes. Stir in heavy cream; simmer sauce until thick and reduced by 1/2, about 5 minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 2.9 g, Cholesterol 44.6 mg, Fat 12.5 g, Protein 0.8 g, SaturatedFat 7.8 g, Sodium 39 mg, Sugar 2 g
DRUNKEN BBQ SAUCE
Great for bbq chicken shrimp, its sweet with a kick. i recommend letting it sit in the marinade for at least 15min before cooking. if using it for shrimp, put a little extra on while cooking on the grill for extra flavor
Provided by galen allis
Categories Other Sauces
Time 30m
Number Of Ingredients 10
Steps:
- 1. mix all ingredients, in order. the worcestershire sauce, garlic, and amount honey can be adjusted for taste (honey is to cut)
- 2. your finished product should be flavorful, without being overly sweet
HOLIDAY ESSENTIALS: DRUNKEN CRANBERRY SAUCE
This is a tart cranberry sauce that will totally make your holiday table. I do not have any images on this; except for the final image... and that says it all. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Fruit Sides
Time 35m
Number Of Ingredients 6
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Place the ingredient; except the bourbon, into a saucepan over medium-high heat.
- 4. Boil until the cranberries begin to burst, about 3 - 4 minutes
- 5. Add the bourbon and reduce to a simmer.
- 6. Stir, and break up the cranberries with the back of your spoon.
- 7. Simmer for an additional 15 - 20 minutes.
- 8. PLATE/PRESENT
- 9. Allow to cool and serve. Enjoy
- 10. Keep the faith, and keep cooking.
DRUNKEN BERRIES WITH CHOCOLATE SAUCE
This is so so good. Great for a romantic dinner
Provided by Kathy Griffin
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. Wash and split berries, place in bowl and add orange liqueur or extract, cover with plastic wrap and place in fridge for at least 30 minutes.
- 2. In a medium sauce pan add heavy cream and over medium heat bring to a slow boil and let reduce down some, break chocolate bar into pieces and add to cream,add salt and sugar, stir until chocolate is melted. Remove from heat and let cool. Will thicken some as it cools.
- 3. With a slotted spoon place berries in a glass serving bowl( I used my martini glasses) spoon chocolate over and top with whipped cream( store bought is ok, but I made mine with heavy cream and confectioners sugar to sweeten)
DRUNKEN SPAGHETTI WITH HOT SALAMI MEAT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.
- Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino.
- Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.
ITALIAN ESSENTIALS: 3-MEAT, DRUNKEN PASTA SAUCE
Okay, not really so drunk; however, it does make for a nice recipe title... yes? This is one of Aunt Josephine's favorite pasta sauces. I have made a few additions over the years, but her spirit still lives on in this sauce. Thanks Aunt Jo, for your love, and all that you taught me. Voi Vivi nel mio cuore e nelle mie...
Provided by Andy Anderson !
Categories Pasta
Time 55m
Number Of Ingredients 22
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe you will need a good heavy-bottom pot, with a lid, plus a skillet for cooking the sausages. Of course, if you want to, you could always cook the sausages in the pot first, reserve them, and then continue on with the rest of the recipe. Up to you.
- 3. This entire recipe will be cooked at nothing higher than a slow simmer. The whole idea is to develop flavor by going low and slow... Remember, low and slow is the way to go.
- 4. The bacon I am using is what is defined as "thick slab" bacon and is almost 1/4 inch (0.6cm) thick. FYI: Bacon is not the "traditional" meat for this dish; it is prosciutto. If you have it, use it; however, bacon is a good substitute, and it is way cheaper.
- 5. A lot of you probably freaked out when you saw, anchovies. It is an optional item; however, it adds a bit umami to the dish. The word "umami" is Japanese and means "a pleasant savory taste."
- 6. My Aunt Josephine used to slice up the garlic using a razor blade, and when I was old enough to be trusted, the task fell to me. If you have ever watched the movie: Goodfellas, there is a scene where they are in prison making pasta sauce, and one of the guys Is using a razor blade to thinly slice the garlic.
- 7. The small amount of sugar in this recipe is to counteract the slight bitter taste that can sometimes occur from using canned tomatoes. If you are using brands like: Cento, Carmelina San Marzano, Muir Glen or Sclafani, you might not need any sugar at all. Typically, the cheaper the brand, the more sugar is needed. What I usually do is empty the tomatoes into a non-reactive bowl (glass, stainless steel), add a bit of sugar, and taste. Still taste bitter... Add a bit more sugar. If you work slowly, and do not use a lot of sugar, they will not taste sweet; they just will not have that bitter taste. FYI: Some off brands of canned tomatoes cannot be saved, so choose your tomatoes wisely.
- 8. Gather your ingredients (mise en place).
- 9. Slice and Dice Cube the "thick slab" bacon, and the ham. I usually make the ham cubes a bit smaller. And while you are at it get all your veggies ready. Work, Work, Work.
- 10. Add the sausages to a pan, and slowly cook, then cut into bite-size pieces, and reserve.
- 11. Add the bacon to a pot and set the heat to medium low.
- 12. Stir until the bacon begins to render its fat, and starts to crisp, about 15 minutes.
- 13. Add the ham and stir with the bacon for about 1 minute.
- 14. Throw in the veggies.
- 15. Stir until they begin to soften, about 5 - 7 minutes.
- 16. If the bacon did not render much fat, and the veggies look a bit dry, simply add a tablespoon of olive oil... Extra Virgin, of course.
- 17. Add the tomato paste, and anchovy paste (if using), and stir for about 1 minute.
- 18. Chuck in all the dry spices.
- 19. Stir for about 1 minute.
- 20. Deglaze with the beer, then drink whatever is left... YES!!!
- 21. Use a wooden spoon to scrape up any fonds on the bottom of the pot, and let the sauce slowly simmer, for 2 - 3 minutes.
- 22. Add the diced tomatoes (along with the sugar), cover, and allow to slowly simmer for 12 - 15 minutes.
- 23. Every few minutes, open and give it a stir. Remember you want a slow, slow simmer.
- 24. As it simmers, add a bit of salt and pepper, to taste.
- 25. Add the Italian sausage and parmesan cheese, then stir uncovered for an additional 5 minutes. Add the lemon juice at the very end and stir to combine.
- 26. This recipe will last in the fridge for 4 - 6 days, or several months in the freezer.
- 27. PLATE/PRESENT
- 28. Serve over pasta, or just put it in a bowl with some nice crusty Italian bread on the side. Enjoy.
- 29. Keep the faith, and keep cooking.
DRUNKEN SAUCE
This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb. Not sure the original source.
Provided by TXOLDHAM
Categories Sauces
Time 17m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine tomatillos, chiles, and water to cover in a saucepan and bring to a boil. Reduce heat and cook, covered 5 to 7 minutes or until tender. Drain and allow to cool.
- Pulse tomatillo mixture, garlic and next 5 ingredients in a blender or food processor until chopped. Stir in cheese.
Nutrition Facts : Calories 218.1, Fat 14.7, SaturatedFat 2.8, Cholesterol 8.4, Sodium 896.4, Carbohydrate 17.8, Fiber 6.5, Sugar 5.8, Protein 4.7
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