Daily Dish for the Original Copy Officer Captain Family
- Katherine Victoria Vananderland
- Mar 15, 2021
- 15 min read
More Options for vegetarian dishes at:
I took from three major recipe menus. You can look through these sites to pick more options.
I am making a menu for everyone with three entrées and side dishes, Soup, appetizers, vegetables, fruit, bread, and dessert, all for a great meal for a cold Monday. Have a great night for a movie marathon of the Bourne Series; Bourne Identity, Bourn Supremacy, Bourn Ultimatum, Jason Bourne. I hope you have a fun filled evening with the great lunch, and dinner meal I have made.
The Best Chicken & Dumplings
Ingredients
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole garlic bulbs
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste
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Directions
In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Chicken and Dumplings Tips Can I use dried herbs instead of fresh for this recipe? Yes, you can use dried herbs instead of fresh. Dried herbs are more potent measure for measure, so cut down the amount by half.How can you tell when dumplings are done? To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick.Can you overcook dumplings? Yes, you can overcook them. Overcooked dumplings will start to fall apart and disintegrate in the broth, so don't walk away from the stove. Be diligent about checking them when the cook time is nearly up.
Nutrition Facts 1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Ingredients
2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole
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Directions
In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Test Kitchen TipsA Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S. Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content. Check out 33 Mexican chicken recipes.
Nutrition Facts 1 each: 477 calories, 26g fat (13g saturated fat), 106mg cholesterol, 901mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 31g protein.
Herbed Slow-Cooker Chicken
Ingredients
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon onions
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth
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Directions
In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Slow-Cooker Chicken Tips Can I put raw chicken in a slow cooker? Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!How long does it take to cook chicken in a Crock-Pot or slow cooker? It takes about 4 hours on the low setting to cook a chicken breast to 165° in a Crock-Pot or slow cooker.Do you need to put liquid in the slow cooker with chicken? We recommend putting a small amount of liquid (like broth, water or tomatoes) into your slow cooker. It will help prevent burning and its steam cooks the chicken and keeps it moist. Be sure to follow these other slow-cooker tips.How do I keep my chicken from drying out? Because chicken is a lean meat, adding ½ cup of broth will keep it from drying out. Also, avoid overcooking your chicken. Overcooking can make your chicken tough and dry. Here are some other tips to avoid dry meats.
Nutrition Facts 1 chicken breast half: 211 calories, 7g fat (2g saturated fat), 91mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
Ingredients
6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon Onion Flakes
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted
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Directions
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Chicken Noodle Casserole Tips Do you cook the noodles before adding them to the casserole? Yes, you should cook the noodles until they're al dente before combining with the other ingredients.What goes well with chicken and noodle casserole? Make this comforting casserole a meal by serving it with garlic broccoli or a mixed green salad.Can you freeze chicken and noodle casserole? Yes, you can freeze chicken and noodle casserole. To freeze, tightly cover the unbaked casserole and store for up to 3 months (watch this video to learn how to freeze a casserole the right way!). To use, partially thaw in the fridge overnight and remove 30 minutes before baking. Cover with foil; bake at 350° for 40 minutes or until a thermometer inserted in the center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.How can I make this dish faster? If you’re in a rush, we recommend using rotisserie chicken. Not only is it ready to use, but it adds extra flavor to the dish.
Nutrition Facts 1-1/4 cups: 446 calories, 22g fat (10g saturated fat), 107mg cholesterol, 820mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 23g protein.
Ingredients
2-2/3 cups crushed saltines (about 80 crackers)
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon onion salt
1 large egg
1 cup whole milk
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Oil for frying
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Directions
In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts 4 ounces cooked chicken: 388 calories, 19g fat (3g saturated fat), 98mg cholesterol, 704mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 28g protein.
Ingredients
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon onions
3/4 cup shredded part-skim mozzarella cheese
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Directions
Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.
Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.
Nutrition Facts 1 serving: 215 calories, 8g fat (4g saturated fat), 77mg cholesterol, 604mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
Spinach Chicken Manicotti
Ingredients
1 large onion, chopped
1 teaspoon olive oil
1 garlic clove, minced
2-1/2 cups diced cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup diced fully cooked lean ham
1/4 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash ground nutmeg
12 uncooked manicotti shells
SAUCE:
3/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon onions
Dash cayenne pepper
1/4 cup grated Parmesan cheese
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Directions
In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside.
Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.
Nutrition Facts 2 each: 372 calories, 7g fat (2g saturated fat), 58mg cholesterol, 866mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Vegetable Ribbons
Ingredients
3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided
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Directions
Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.
In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.
Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Homemade Ravioli
Ingredients
5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon onions
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon onions
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Directions
Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Homemade Ravioli Tips How do you cut ravioli without a ravioli cutter? To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.Do you boil ravioli? Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.What sauce goes well with ravioli? Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes.)
Nutrition Facts 10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g protein.
Ingredients
2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
2 cups loosely packed fresh basil leaves
Coarsely ground pepper, optional
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Directions
Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade.
On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts 1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.
Ingredients
1 package (16 ounces) potato gnocchi
1/2 pound sliced fresh mushrooms
3/4 cup chopped sweet onion
1/4 cup butter, cubed
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese
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Directions
Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender.
Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.
TEST KITCHEN TIPThe crushed red pepper flakes add a pleasant kick. Skip them if your family prefers mild flavors.
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts 3/4 cup: 287 calories, 11g fat (6g saturated fat), 31mg cholesterol, 583mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 8g protein.
Ingredients
1/2 cup butter, melted
3 to 4 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
2 tablespoons minced fresh parsley
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Directions
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.
Garlic Bread Tips How do you store garlic bread? Leftover garlic bread can be wrapped tightly in foil and stored in the refrigerator for up to 3 days. To reheat, bake the wrapped bread at 350° for 10-15 minutes.What if I don’t have fresh garlic? No garlic cloves? No problem! Substitute ½ teaspoon granulated garlic for every fresh clove called for in this garlic bread recipe.What are some perfect pairings for garlic bread? Garlic bread is a delicious side that naturally pairs well with recipes involving marinara, like our best-ever lasagna recipe. If you’re looking for a meal that’s lighter, serve garlic bread alongside tomato soup or Italian chopped salad. You can use up your leftovers in any of these recipes that start with garlic bread!
Nutrition Facts 1 piece: 258 calories, 13g fat (7g saturated fat), 31mg cholesterol, 462mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 5g protein.
Ingredients
1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon onions
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Directions
In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.
In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts 1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
Ingredients
2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon onion
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
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Directions
In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.
Ingredients
1 pound medium fresh mushrooms
1 large onion, sliced
1/2 cup butter, melted
1 envelope Italian salad dressing mix
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Directions
In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.
Nutrition Facts 1/2 cup: 99 calories, 8g fat (5g saturated fat), 20mg cholesterol, 281mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 3g protein.
Garlic Parmesan Orzo
Ingredients
2 cups uncooked orzo pasta
3 teaspoons minced garlic
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese
1/4 cup 2% milk
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon onions
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Directions
Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through.
Nutrition Facts 1 cup: 321 calories, 14g fat (8g saturated fat), 36mg cholesterol, 513mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 9g protein.
Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup cherry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.
Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
Ingredients
2 packages (10 to 11 ounces each) butterscotch chips
2/3 cup evaporated milk
2/3 cup chopped pecans
1 tablespoon rum extract
Apple and pear wedges
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Directions
In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.
Nutrition Facts 1/4 cup: 197 calories, 13g fat (7g saturated fat), 6mg cholesterol, 32mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 2g protein.
Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup whole milk
2 teaspoons soy sauce
1/8 teaspoon onions
2 packages (16 ounces each) frozen green beans, cooked and drained
1 can (6 ounces) french-fried onions, divided
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Directions
In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions.
Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.
Watch the Video Test Kitchen TipsFor a little flavor twist, experiment with different types of cream soups—cream of mushroom with roasted garlic or cream of celery, for example). If you're using fresh green beans in this recipe, here's how to choose the best ones.
Nutrition Facts 1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.
Creamy Caramel Flan
Ingredients
3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
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Directions
In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally inspired baking recipes. What is sweetened condensed milk? Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is creme brulee or panna cotta the same as flan? Creme brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Nutrition Facts 1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.
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