dinner

1.

Chicken With Herb Sauce – İngilizce Yemek Tarifi – İngilizce Salata Tarifi
Ingredients:

4 to 6 boneless chicken breast halves, or about 1 1/2 pounds chicken tenders
Salt and pepper
1 bunch of green onions, sliced, about 6 to 8 green onions
8 ounces mushrooms, sliced
2 tablespoons butter
1/4 cup chicken broth
1 container (8 ounces) cream cheese with onion and chives
1 can (10 3/4 ounces) cream of chicken with herbs soup or plain cream of chicken soup
2 tablespoons dry sherry, optional

Preparation:

Wash chicken and pat dry. If desired, cut chicken into 2-inch strips.Sprinkle with salt and pepper.
In a large skillet melt the butter over medium-low heat. Add chicken and cook, stirring, for about 4 minutes. Add the mushrooms and green onions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly. Serve with hot cooked rice or pasta.

2.

Peppercorn Beef Tenderloin Steak

¼ cup Dijon mustard

1 tablespoon herbs de Provence

1 tablespoon minced garlic

1 tablespoon freshly ground black pepper, divided

1 tablespoon freshly ground green pepper, divided

1 tablespoon freshly ground white pepper, divided

2 tablespoons butter, room temperature

salt

Preheat oven to 425 degrees.<br /> Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two thirds of the thickness. Spread the meat open and flatten slightly with a meat pounder.<br /> Mix together the garlic, mustard, and herbs de Provence. Spread in a layer over the opened tenderloin. Sprinkle with half the ground peppers and shape the tenderloin back to its original shape, tying with kitchen string.<br /> Rub the outside with the butter and sprinkle with salt and remaining ground peppers. Place seam side down in a shallow roasting pan and roast for 45 to 55 for rare. Let stand 10 minutes before carving. Cut away strings and slice meat. Serve with the pan juices.

3.

Lemon-Herb Beef Pot Roast

INGREDIENTS:

1 (3 to 3 1/2 pound) boneless beef chuck pot roast

1 tablespoon olive oil

2 cups baby carrots

1 pound small red-skinned potatoes, halved

1 medium onion, cut into 6 wedges

2 tablespoons cornstarch dissolved in 2 tablespoons water

1/2 teaspoon dried basil

Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.

Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.<br />

Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.