31 Superb & Easy Chicken Salad Recipes You Can Rely On by Amanda Robson [download free kindle books]


  • Full Title : 31 Superb & Easy Chicken Salad Recipes You Can Rely On
  • Autor: Amanda Robson
  • Print Length: 70 pages
  • Publisher: 
  • Publication Date: September 18, 2012
  • Language: English
  • ISBN-10: B009D78WV0
  • ISBN-13: 
  • Download File Format: pdf, epub

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31 Superb & Easy Chicken Salad Recipes You Can Rely On’ is a collection of family favorite chicken salads that have also proved popular with friends and guests.

They recipes are tasty and nutritious yet they are quick and easy to prepare, making them the ideal companion for anyone, but more especially for the busy mum, whose time is extremely precious. The collection cuts across continents and cultures to bring you the best of the best.

This is a taster of what you should expect in this book:

Lowfat Chicken Salad

Becky’s Chicken Salad

Black Lemon Chicken Salad

Chicken Salad Contessa

Chicken Tomato Salad

Chicken Curry Salad

Picnic Potato and Chicken Salad

Jerk Chicken Salad

Basic Chicken Salad

Grilled Pineapple and Chicken Salad

Download your copy today to enjoy these superb and delicious salad meals!

 

>>>Download<<<

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t like every other morning, I understand anew that my taste changes according to your daily recipe of whims.

Banana Cupcakes

3 sticks unsalted butter

2 cups granulated sugar

6 large eggs

1 tablespoon vanilla extract

3 very ripe bananas, mashed

3 ¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

6 ounces dark chocolate chunks

Coconut Glaze

2 sticks unsalted butter, softened

1 tablespoon pineapple juice

1 tablespoon rum

3 cups confectioners’ sugar, sifted

2 cups shredded coconut

1. Make the cupcakes. Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake liners.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the eggs one by one, then add the vanilla and mashed banana.

3. In a separate bowl, sift the flour, baking powder, baking soda, and salt together. With the mixer on low, alternate adding the dry ingredients and the buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chocolate chunks.

4. Fill the prepared muffin cups two-thirds full. You should have enough batter to fill about half of a second tin. Bake until the tops are light golden brown and a skewer inserted in the centers comes out clean, about 25 minutes.

5. Make the glaze. Beat together the butter, pineapple juice, and rum in the standing mixer. Gradually beat in the confectioners’ sugar until smooth. Spread over the cooled cupcakes and top with a cap of shredded coconut.

Yield: about 18 servings

Bohemian French toast chocolate sandwiches

made from classic honey butter brioche and painted with morning colors of crème fraîche and deep-berry red

I am sitting on the pavement outside the Café de la Paix in a pleasant tumult of people recounting to one another all sorts of important things. In the background, Dalida is singing a duet with Alain Delon about toffee and candies and chocolate and I imagine them walking in, taking a seat in the corner, drinking a glass of red, and whispering to each other all sorts of things so beautifully unimportant.

1 loaf day-old brioche (see page 28)

1 ½ cups milk

Zest of 1 orange

Juice of ½ orange

6 large eggs

¼ cup sugar

2 teaspoons unsweetened cocoa powder

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon salt

Unsalted butter, for cooking

2 bars dark chocolate, for shaving

Confectioners’ sugar, maple syrup, crème fraîche, jam, sesame seeds, or other desired topping

1. Slice the brioche into ¾-inch-thick slices.

2. In a shallow bowl, combine the milk, orange zest, and juice. Whisk in the eggs until completely incorporated. Add the sugar, cocoa powder, vanilla, cinnamon, and salt.

3. Preheat a griddle or warm a large sauté pan over medium heat. Warm 1 tablespoon butter in the pan until it foams.

4. Lightly soak the bread slices in the egg mixture. Place several bread slices on the griddle and cook until golden brown, about 2 minutes per side. Repeat with remaining bread, adding butter to the pan as needed.

5. Shave a generous amount of dark chocolate onto each piece of bread and serve warm in stacks of three, letting the chocolate melt between the warm slices. Top as desired.

Yield: 4 servings

Dreamy warm Danish

with walnuts, creamy bananas, and chocolate cinnamon long-ago smoke

Only now, as the bulldozers raze the old confectionery, has the smell of cinnamon—no longer rising in the chimney—changed within our memory to the magical reality that we always wanted it to be.

Dough

3 large egg yolks, lightly beaten

3 ripe bananas, sliced

¾ cup milk, heated to 110°F

1 envelope dry yeast

4 ½ cups all-purpose flour, plus more if needed and for dusting

2 tablespoons granulated sugar

1 teaspoon salt

2 sticks unsalted butter

Filling

1 stick unsalted butter, softened, plus more for dotting

3 ounces dark chocolate, melted

1 cup packed brown sugar

¼ cup ground cinnamon, plus more for sprinkling

1 egg yolk, lightly beaten

2 cups walnuts, lightly crushed

1. Make the dough. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs and bananas on low speed until the bananas are lightly crushed, about 1 minute. In a separate bowl, stir the warm milk and yeast until the yeast dissolves. Pour the yeast mixture over the egg and banana mixture. Sift together the flour, granulated sugar, and salt. Cover the yeast mixture with about 1 cup of the flour mixture and let sit until the yeast rises and cracks through the flour cover, about 5 minutes. Turn the mixer to low and combine, gradually adding the remaining flour mixture.

2. Replace the paddle attachment with a dough hook and continue working the dough until it is sticky and smooth and pulls away from the side of the bowl, about 10 minutes. Add more flour if necessary to keep the consistency of the dough sticky. Turn out onto a lightly floured surface and work by hand for 5 minutes longer. Turn into a lightly greased bowl, cover with a clean kitchen towel, and chill in the refrigerator while you work the butter.

3. On a lightly floured surface, pound the butter flat using a floured rolling pin. Fold the butter in half and pound flat again, pounding until the butter is workable. Using your hands, shape the butter into an 8-inch square.

4. Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough into a 16-inch square. Place the butter in the center of the dough square, then fold the dough over the butter from all four directions. Pinch the dough together at the seams to seal.

5. Lift the “package” and dust the counter again with the flour. Lay the dough down and use the rolling pin to roll the dough out to a large rectangle, about 12 by 16 inches.

6. Fold the dough in thirds by folding a short side of the rectangle towards the center. Then fold the other side over so it completely covers the dough, forming a square of three layers of dough. Place the dough back in the refrigerator to chill, about 30 minutes.

7. Remove the dough from the refrigerator and repeat steps 5 and 6. Do this one more time, resting the dough in the refrigerator for half an hour between each folding process.

8. Make the filling. Mix together the butter and melted chocolate. Stir in the brown sugar and cinnamon.

9. Return the dough to the lightly floured surface and roll out into a rectangle about ¼ inch thick. Whisk the egg yolk with 1 teaspoon water and lightly brush over the dough. Top with the chocolate filling and sprinkle with the crushed walnuts. Beginning with a long side, roll the dough up lengthwise.

10. Butter two 9-inch round glass baking dishes. With the seam side down, slice the dough log into ½-inch-thick pieces and place cut side down in the prepared dishes. There should be almost no space between the rolls. Brush the tops of the rolls with any leftover egg wash. Cover both baking dishes with plastic wrap and set aside to rise, about 40 minutes. Preheat the oven to 375°F.

11. Dot the tops of the rolls with butter and sprinkle with cinnamon. Bake until golden brown and puffy, 20 to 25 minutes. Serve warm.

Yield: 16 rolls

The American dream pancake

with Fifth Avenue milk chocolate maple syrup and red-berry SoHo salad

NYC, here I come. Uptown, Fifty-sixth Street and Madison. Expensive Armani suit and a platinum Rolex. Yellow cabs. Buckled up. Go downtown. Canal and Broadway. You want a suit? Just choose the tag: Dolce & Gabbana, Versace, Armani. A Rolex? Buy a pound. Up or down, who cares how? I’ll be there.

Pancakes

1 cup milk

1 envelope dry yeast

½ cup all-purpose flour

½ teaspoon salt

2 large eggs, separated

Unsalted butter, for cooking

Topping

1 cup good-quality maple syrup

1 ½ ounces milk chocolate, chopped

1 teaspoon heavy cream

1 cup assorted fresh berries

1. Make the pancakes. Warm the milk over low heat until just warm to the touch. Pour into a large mixing bowl. Sprinkle the yeast over the milk and let dissolve, about 5 minutes.

2. Whisk the flour, salt, and egg yolks into the yeast mixture until the batter is smooth and lump-free. Cover with a clean kitchen towel and set aside to rise in a warm place, about 1 hour.

3. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites into stiff glossy peaks. Gently fold the whites into the pancake batter.

4. Warm 1 tablespoon butter in a nonstick omelet pan or griddle over medium-high heat until it foams and subsides. Drop in the batter by 2-tablespoon-sized rounds and cook until the edges bubble and the pancakes turn golden brown, about 1 minute. Carefully flip the pancakes and continue cooking until golden brown but still soft in the center, about 45 seconds longer. Repeat with remaining batter, adding butter to the pan as necessary.

5. Make the topping. Bring the maple syrup to a simmer, then whisk in the chocolate and cream. Let cool slightly, then whisk until smooth.

6. Serve the pancakes hot with assorted berries and warm chocolate maple syrup.

Yield: 8 servings

The Belgian street waffle

with butterscotch chips, roasted pineapple and a white chocolate orange maple trap

Dough

3 ½ cups all-purpose flour

½ cup milk, plus more if needed

½ cup heavy cream

Scant ½ cup sugar

2 large eggs

1 envelope dry yeast

1 stick plus 6 tablespoons unsalted butter, softened

1 teaspoon salt

½ cup butterscotch candies, chopped, plus more for topping

White Chocolate and Orange Maple Sauce

¾ cup heavy cream

8 ounces white chocolate, chopped

Zest of 1 orange

3 tablespoons orange juice

6 tablespoons maple syrup

Roasted Pineapple

1 stick plus 2 tablespoons unsalted butter

½ cup brown sugar

5 (½-inch-thick) pineapple slices

1. Make the dough. In the bowl of a standing mixer fitted with a dough hook, combine the flour, milk, cream, sugar, eggs and yeast. Mix on low to form a smooth dough, about 10 minutes. If dough is too dry or tough, add a little more milk 1 tablespoon at a time. Add the butter and salt and continue kneading until the dough becomes elastic and pulls away from the sides of the bowl, 10 to 15 minutes. It should not be sticky to the touch.

2. Let the dough rest in a lightly greased bowl at room temperature for about 1 hour. Turn the dough once and put in the fridge to rest for another hour. Turn it again and refrigerate for a minimum of 5 hours.

3. Add the butterscotch to the dough and mix well. Scoop the dough in heaping teaspoonfuls and roll into balls. Place the balls on a baking sheet lined with parchment and let rise in a warm place for about 90 minutes.

4. Heat a waffle machine to 320ºF. Add a ball of dough to each section on the iron. Bake until golden brown, about 3 minutes. Repeat with the remaining dough.

5. Prepare the sauce. Bring the cream to a simmer. Pour over the chocolate in a heatproof bowl and let sit until the chocolate begins to melt, about 1 minute. Add the orange zest and juice and stir until smooth. Let cool, then stir in the maple syrup.

6. Make the roasted pineapple. Melt the butter over high heat in a nonstick pan. Add the sugar and pineapple slices. Cook until golden brown, about 3 minutes per side.

7. Place a waffle on each of 10 plates, add half a slice of roasted pineapple, and top with white chocolate and orange maple sauce. Sprinkle butterscotch pieces over the tops and serve hot.

Yield: 10 waffles

Intimate Hungarian crêpes

with sweet white chocolate cheese, raisins, and dried fig hidden secrets

Shortly after it grows dark, I enter our secret place and sit in the corner, the spot that moves only us. Everyone comes to taste the famed crêpes of the Hungarian café that was once known only to us and is now full to capacity. I smile a tiny, pensive smile to myself: not one of these countless people will ever experience its true taste, the intimate taste created by you and me.

Filling

¼ cup dried figs, chopped

½ cup raisins, chopped

½ cup rum

1 cup cream cheese or farmer cheese

4 ounces milk chocolate chips

3 tablespoons honey

1 teaspoon ground cinnamon

Crêpes

3 large eggs

3 tablespoons granulated sugar

1 cup all-purpose flour

1 teaspoon salt

¾ cup milk

2 tablespoons brandy

3 tablespoons unsalted butter, plus more to grease the pan

Confectioners’ sugar and ground cinnamon, for dusting

1. Make the filling. Soak the figs and raisins in the rum for at least 1 hour. Drain the fruit and discard the rum.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the cheese until soft and smooth. Mix in the figs and raisins and chocolate chips. Add the honey and cinnamon and keep beating until the mixture is combined and the cheese is soft and smooth, about 3 minutes. Set aside.

3. Make the crêpes. Whisk together the eggs and granulated sugar until they become a light lemony yellow. In a separate bowl, sift together the flour and salt. Whisk the dry ingredients into the egg mixture, whisking until smooth. Whisk in the milk and brandy. Cover and chill for at least 30 minutes before making the crêpes.

4. Preheat the oven to 200°F. Warm 1 tablespoon butter in a nonstick crêpe or omelet pan until it foams and subsides. Pour just enough batter into the pan to create a thin, even layer with a ladle or by rotating the pan. Pour any excess batter back into the bowl. When the bottom of the crêpe is slightly brown, flip and cook for a few more seconds.

5. Transfer the cooked crêpe to an ovenproof plate and cover with wax paper. Repeat with the remaining batter, adding butter to the pan when necessary and separating each cooked crêpe with a layer of wax paper. To keep crêpes warm while cooking the remainder, cover the top crêpe with aluminum foil and keep the stack in the warm oven. Crêpes are best eaten immediately but can be kept covered in the refrigerator for up to one day.

6. Spread the cheese mixture on the hot crêpes and roll as you would an omelet. Place on serving plates and dust the crêpes and plates with confectioners’ sugar and cinnamon and serve immediately.

Yield: 6 to 8 servings

My one and only cocoa Crêpe Suzette

with mandarins, pistachios, and vodka

The breeze on the balcony touches his face gently. He is playing a slow tune on the violin. It’s such a beautiful night. Through the tears that fill his eyes the flames are breaking into thousands of sparkling colors. Quietly he comforts himself and whispers: “You are not going to be mine, Rome, but you won’t belong to anyone else.”

Crêpes

3 large eggs

3 tablespoons granulated sugar

1 cup all-purpose flour

2 teaspoons unsweetened cocoa powder

1 teaspoon salt

¾ cup milk

3 tablespoons unsalted butter

Filling

5 tablespoons unsalted butter, softened

3 tablespoons superfine sugar

1 tablespoon vodka

Zest of 1 orange, preferably mandarin, plus more for sprinkling

Sauce

1 ½ cups orange juice, preferably mandarin

Confectioners’ sugar, for dusting

½ cup vodka

3 tablespoons brandy

Chopped pistachios, for sprinkling

1. Make the crêpes. Whisk together the eggs and granulated sugar. Sift together the flour, cocoa powder, and salt. Whisk the dry ingredients into the egg mixture until the batter is smooth. Whisk in the milk. Cover and chill for at least 30 minutes.

2. Preheat the oven to 200°F. Warm 1 tablespoon butter in a nonstick crêpe or omelet pan over medium heat until it foams and subsides. Pour just enough batter into the pan to create a thin, even layer with a ladle or by rotating the pan. Pour any excess batter back into the bowl. When the bottom of the crêpe is lightly brown, flip and cook for a few more seconds. Transfer the cooked crêpe to an ovenproof plate and cover with wax paper.

3. Repeat with the remaining batter, and butter the pan when necessary, separating each cooked crêpe with wax paper. To keep crêpes warm while cooking the remainder, cover the top crêpe with aluminum foil and keep stacking in the 200°F oven. Crêpes are best eaten immediately but can be kept covered in the refrigerator for up to 1 day.

4. Make the filling. Combine the butter, superfine sugar, vodka, and zest, whisking until smooth. Place a crêpe, golden-brown side up, on a work surface. Spread 1 teaspoon filling in the center of the crêpe, then fold bottom up and over the center. Fold in sides of the crêpe to form a stuffed triangle. Repeat with the remaining crêpes.

5. Make the sauce. In a large pan, simmer the orange juice until reduced by one-third. Reduce the heat to low. Arrange the folded crêpes in a circle covering the bottom of the pan, overlapping if necessary. Baste with juice until they are warmed through, about 2 minutes. Place on serving platter and dust with confectioners’ sugar.

6. Pour the vodka and brandy into a small saucepan and heat over a low flame. Do not allow to boil. With a long match, carefully light the alcohol and pour immediately over the crêpes. Sprinkle with orange zest and pistachios and serve.

Yield: 6 to 8 servings

Veg-out chocolate cornflake TV wraps

with lazy Brazil nuts and coconut chocolate sofa dipping sauces

Wraps

5 crêpes (see page 24)

2 cups chocolate-hazelnut spread (recommended: Nutella)

5 bananas, thinly sliced

3 cups chopped Brazil nuts

3 cups sweetened cornflakes

2 cups shredded, lightly toasted coconut, plus more for garnish

Chocolate Sauce

cup milk

8 ounces milk chocolate, chopped

Coconut Sauce

(14-ounce) can coconut milk

1 tablespoon cornstarch, sifted

cup sugar

½ tablespoon coconut extract

1. Make the wraps. Place a room-temperature crêpe on a clean work surface. Spread a uniform layer of chocolate-hazelnut spread over the crêpe, sprinkle with some banana slices, chopped Brazil nuts, cornflakes, and coconut. Roll up. Repeat with remaining crêpes. Wrap each crêpe roll in wax paper and slice diagonally in two as you would a wrap sandwich.

2. Make the chocolate sauce. Bring the milk to a simmer and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth.

3. Make the coconut sauce. Place 3 tablespoons coconut milk in a bowl. Add the cornstarch and whisk until smooth. Place the remaining coconut milk in a saucepan and bring to a simmer. Whisk in the sugar. Add the cornstarch mixture, stirring until thickened. Remove from the heat. Stir in the coconut extract and let cool.

4. Place the sliced wraps on a tray and serve with dipping bowls filled with the chocolate and coconut sauces. Garnish the coconut sauce with a bit of coconut.

Yield: 5 wraps

Control freak chocolate spread

with late-night toasted almond splinters on a crispy-munchy French brioche toast

Ladies and gentlemen, I would like to present the precise structure of the chronicle of lust: in the middle of the night, returning from a party and swearing a thousand times that it’s just a touch, simply to feel, on the tip of the tongue, only once, and then giving in, full of longing, and disappointing yourself and deciding, without wavering or doubt, that now the technique for abstaining is absolutely clear—there will be no more next time, and I mean it for real.

Brioche

¼ cup warm milk

1 teaspoon honey

1 envelope dry yeast

1 ¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons brown sugar

1 tablespoon hot water

1 ¾ sticks unsalted butter, softened

3 large eggs

3 ounces dark chocolate chips

Chocolate spread

2 sticks unsalted butter,

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