Sandra Lee's potatoes and eggs, more cheap eats

Impress your guests with this deceptively simple dinner. Here, celebrity chef (and semi-homemade kitchen maven) Sandra Lee makes crispy potatoes with cheesy eggs, Cornish game hens with garlic and lemon and hot cocoa cake.

Crispy potatoes with cheesy eggs
Servings:

Makes 4 servings

Ingredients

    • 4 tablespoons unsalted butter
    • 1 teaspoon extra-virgin olive oil
    • 2 large russet potatoes
    • Kosher salt and freshly ground black pepper
    • 1 small shallot, finely diced
    • 2 tablespoons all-purpose flour
    • 1 cup heavy cream
    • 2 tablespoons whiskey, such as Crown Royal
    • One 8-ounce piece brie, rind removed and cut into small pieces
    • 6 large eggs
    • Black lumpfish caviar, for garnish
    • Finely chopped fresh chives, for garnish

Preparation

Baking Directions:

1. Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper towel-lined plate and keep warm.2. While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or two. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.3. In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.4. Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.

Tips:

Wine pairings:Butterfly Kiss Pinot Grigio: This delightfully light white wine has a kiss of pear, lemon sorbet and mango flavors. $12.99Le Grand Courtage Blanc de Blancs Brut: The crispness of the sparkling wine with undertones of Granny Smith apples, honeysuckle, strawberry and toasted brioche will cut through the eggy, cheesiness of the dish. $19.99

Cornish game hens with garlic and lemon
Servings:

Makes 3 servings

Ingredients

    • 6 lemons
    • 6 garlic bulbs
    • 3 (1 1⁄2-pound) frozen Cornish game hens, thawed
    • 3 tablespoons olive oil
    • 1 tablespoon chopped fresh parsley
    • 1 1⁄2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 6 sprigs fresh rosemary
    • Garnish: Fresh rosemary sprigs

Preparation

Baking Directions:

1. Preheat oven to 450 degrees. Cut 5 lemons in half and the remaining lemon into quarters. Cut 3 garlic bulbs in half. Cut off and discard pointed ends of the 3 remaining garlic bulbs.2. Rinse hens inside and out with cold water. Drain cavities well; pat dry with paper towels. Rub hens with olive oil and sprinkle with parsley, salt and pepper. Place 1 lemon quarter, 1 rosemary sprig and 1 garlic bulb half in cavity of each hen. Tie legs with kitchen twine. Tuck wing tips under.3. Place hens, breast sides up, in heavy roasting pan and arrange remaining lemon pieces, garlic and rosemary sprigs around hens. Bake for 25 minutes. Reduce temperature to 350 degrees and bake for 25 more minutes or until hens are golden brown and juices run clear. Let stand for 15 minutes before serving. Garnish with rosemary sprigs.

Tips:

Wine pairing:Chalone Vineyard Monterey County Pinot Noir: This elegant red wine has a velvety texture on the palate and lush berry aromas. $14.99

Hot cocoa cake
Servings:

Makes 10 servings

Ingredients

    • Butter-flavored cooking spray, Mazola Pure
    • 2 cups milk
    • 1 (18.25-ounce) box chocolate cake mix, Betty Crocker
    • 1 1⁄4 cups water
    • 3 large eggs
    • 1⁄3 cup canola oil, Wesson
    • 1 (5-ounce) box chocolate cook-and-serve pudding mix, Jell-O
    • Miniature marshmallows, Kraft
    • Chocolate-flavored syrup, Hershey’s

Preparation

Baking Directions:

1. Coat a 5-quart slow cooker with cooking spray; set aside. In a small saucepan over high heat, heat milk until almost boiling. Remove from heat; set aside.2. In a large mixing bowl, combine cake mix, water, eggs and canola oil. Using a handheld electric mixer, beat at medium speed for 2 minutes, occasionally scraping side of bowl.3. Transfer batter to prepared slow cooker. Sprinkle pudding mix over cake batter. Slowly pour in hot milk.4. Cover and cook on low-heat setting for 4 hours. (Do not lift lid for first 3 hours of cooking.)5. Turn off slow cooker. Sprinkle cake with 1 cup of the marshmallows. Cover; let stand for 5 minutes.6. Serve warm by scooping out cake. Top with additional marshmallows and chocolate-flavored syrup.

Tips:

Wine pairing:Rose ’N’ Blum Pink Moscato: Pretty in pink, this rosy-hued wine has notes of apricot and a fragrant jasmine bouquet. $11.99

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