About Gary Bosse

http://GourmetEntrees.net

Posts by Gary Bosse:

Snap & Eat Alaskan Snow Crab.

Snap & Eat Alaskan Snow Crab.

Bring a pan of water to a boil. Place the desired number of frozen crab legs in the pan of boiling water. Wait until the water is boiling and immediately remove the crab legs. Allow to cool and snap and eat.

Natural Chicken Breast

Natural Chicken Breast

1 Can Cream of Mushroom Soup
1 Cup Rice
1 Package Dry Onion Soup Mix
2 Soup Cans of Water
Salt & Pepper

Place Natural Chicken Breast in baking dish, sprinkle with salt & pepper. Combine soup, rice, dry soup mix and water. Pour over Natural Chicken Breast. Cover, bake at 350 degrees for 30-45 minutes. Be careful not to let it get over done.

New England Style Scrod Cod Loins

New England Style Scrod Cod Loins

2 pounds cod fillets, cut into 4 serving sized pieces
Salt and pepper to taste
1/4 pound fresh mushrooms, sliced
1/2 onion, chopped
1/8 cup capers, rinsed and drained
2 tablespoons butter
1/2 cup light cream
Finely chopped fresh parsley
Wash the fillets and pat dry. Put each piece on a buttered square of heavy-duty foil and sprinkle with salt and pepper. Sprinkle the mushrooms, onions and capers over the fillets and dot them with the butter. Pour the cream over them. Wrap the foil loosely over the fish to make neat parcels. Cook on the grill over hot coals for 15 to 20 minutes. Serve the fish sprinkled with chopped parsley.
4 servings.

Spiral Sliced Ham

Spiral Sliced Ham

This is an excellent thaw and serve item. It is already fully cooked. For the best results, thaw the ham out completely in the refrigerator. (Approximately 24 hours.) Then, about an hour before you serve it, you should unwrap the ham and bring it out to room temperature.

If you prefer your ham hot. Keep the ham in the foil and place it in the oven for 3 hours at 275.

Stuffed Chicken Cordon Bleu

Stuffed Chicken Cordon Bleu

For best results use a conventional oven.

Conventional oven – From Frozen – Remove the packaging. Preheat the oven to 350� F. Bake for 35 minutes. After cooking let stand for 2 minutes before serving.

Microwave – From Frozen – Remove the packaging. Defrost per oven manufacturer’s instructions. Cook on high with rotation for approximately 2 � – 3 minutes.

White Chili

4 cups of cooked Natural Chicken Breast, diced
1 Jar (48 oz.) Great Northern Beans
2 Cans (15 or 16 oz.) Chicken Broth
1 medium Onion chopped
1 tablespoon of Vegetable or Olive Oil
2 cans (4 oz. each) chopped Green Chili
1 teaspoon ground Cumin
1 � teaspoon Oregano
� teaspoons Cayenne Pepper
3 cups Monterey Jack Cheese, grated

Saute onions in oil until tender. Add chilis, cumin, oregano and cayenne pepper and mix thoroughly. Place in Dutch Oven or large soup pot and add beans, broth and chicken. Mix thoroughly. Bring to boil, then reduce heat and simmer one hour. Top bowls of chili with cheese. Serve with tortilla chips. Serves 10.

Pork Baby Back Ribs

Pork Baby Back Ribs

 

2 sheets (18x 24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
3 pounds baby back pork ribs
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1/2 cup water
1 1/2 cups of your favorite barbecue sauce
  1. PREHEAT grill to medium. Cut each rack of ribs into thirds. Place half of ribs in single layer on each foil sheet.
  2. COMBINE brown sugar, paprika, garlic powder and pepper. Sprinkle ribs with spice mixture; rub in to coat evenly.
  3. WRAP ribs by bringing two sides of foil sheet to center. Leaving space for heat circulation inside packet, fold foil down. Fold in one end to seal. Through open end, add 1/4 cup water. Fold foil in to seal. Repeat for second packet.
  4. GRILL 45 minutes to 1 hour in covered grill. Remove steamed ribs carefully from foil and place directly on grill.
  5. GRILL ribs 10 to 15 minutes in uncovered grill, brushing ribs generously with barbecue sauce and turning every 5 minutes to cook evenly.