Old Penzeys Food

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

PENZEY'S PUMPKIN PUFFS

Steps:

• If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
• Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
• Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
• If the mixture is too liquid-y, add more flour.
• Taste for sweetness and add more brown sugar if necessary.
• Refrigerate 30-45 minutes. Do not skip this step.
• Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
• For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
• Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
• Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
• Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.

TACO SEASONING MIX

Steps:

• Combine all ingredients in a small bowl and blend well.
• Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.
• Store in a cool, dry place and use within 6 months.
• Makes 1 package (about 2 T) of mix.
• Using the above recipe as a guide you can increase the amounts to make any number of packages.
• Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Makes filling for 8 to 10 tacos.
• Hope this is what you are looking for.

PENZEY'S SALMON PATTIES

Steps:

• Combine the salmon, egg, onion, bell pepper, Tabasco and parsley. If using canned salmon, carefully remove and discard the skin and any bones. Mix well. Add enough flour to the mixture to hold the patties together. Leftover salmon is usually drier than canned, so start with 2 TB of the flour and add the third TB if needed. In a large frying pan, melt the butter over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture and add to the pan, flattening into patties with a spatula. Cook for 3 to 5 minutes per side, until nicely browned.