Pages

Tuesday, November 12, 2013

mijtest

mijtest

Margarita Dressing

Posted: 11 Nov 2013 12:33 PM PST

I have the most wonderful book on sauces and this is one of my favorite recipes in it. It is a fabulous dressing for everything from sliced beefsteak tomatoes and onions to grilled scallops. It takes but a minute or two to make which is always a plus! It is also an excellent marinade for chicken and fish, and it doubles and triples well. -- posted by FLUFFSTER

Easy Mango Chicken Drumsticks

Posted: 11 Nov 2013 12:40 PM PST

Delicious Mango Chicken made in the same style as Apricot Chicken. This is suitable for oven or slow cooker (with adjustment). Serve it on a bed of your favourite steamed rice. -- posted by Chef #1800198411

Asian Chicken Noodle Soup

Posted: 11 Nov 2013 01:15 PM PST

My boyfriend loves chicken noodle soup, but he's asian and wants it to have that comforting flavor, so I started testing out different ingredients and within my basic recipe until I found something that brokered no complaints. -- posted by Chef #1800211707

The Ultimate Jerk Chicken

Posted: 11 Nov 2013 01:15 PM PST

Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Jerk Chicken -- posted by raphtafari

Cincinnati Chili

Posted: 11 Nov 2013 01:33 PM PST

We fell in love with Cincinnati Chili when visiting Cincinnati several years ago. It's a bizarre, but wonderful comfort food. I've adapted this from other recipes, trying to find the right balance of heat, savoury and sweet. The classic is made with beef, but I've also made this with chicken and it's still great. -- posted by Pie_Spy

My Own Dressing

Posted: 12 Nov 2013 08:24 AM PST

I started with Mom's recipe - then had to adjust for Mom-in-law: then I adjusted it here and there according to my husband and sons ... and my taste buds. One major break-through was deciding how much of each ingredient: like, how many people? Times two. Figure 1/4 cup onion for each. Use an equal amount of celery, sprinkle with cilantro until the vegies barely show through. Enough egg to coat all, milk to almost float the vegies. Pepper to taste, but I just make sure there is pepper over the surface. Salt is up to you. Enough bread to sop all the liquid ... and maybe just a bit more: add some chicken broth to complete the 'sopping'. I always put thinly sliced butter over the top. Inside the turkey? If you want, but try this: cut a chunk of French bread that will fit in the cavity. Slice in half, put thin slices of onion, a bit of cilantro - put the 'onion sandwich' inside. Believe me: there is never enough to go around. -- posted by Ev McGee

Crispy Roasted Potatoes

Posted: 12 Nov 2013 08:24 AM PST

These are absolutely delish! I found chicken fat in the ethnic section of my supermarket. I've made these with bacon fat as well as chicken fat and they're delicious either way. You can use new potatoes but they won't be quite as crispy but they will be creamy. Which ever way you choose to make these, I'm sure you will enjoy them! -- posted by FLUFFSTER

Creamed Chipped Beef (Lower Sodium)

Posted: 12 Nov 2013 08:33 AM PST

This version of the old standby gets a little extra flavor from chicken broth and parsley. Soaking the beef reduces the sodium content to quite a bit less than the Nutrition Facts indicate. Serve over your favorite biscuits, or toast will do in a pinch. -- posted by BriarCraft

Easy Method Basic Red Sauce (Salsa De Chile Roja)

Posted: 12 Nov 2013 08:38 AM PST

This is an easier way of making my Basic Red Chile Roja #309769, which is prepared by soaking the dried chiles in water, then pureeing it all. Both are delicious, but this one gives you a little head start for perhaps a week-night meal. This is the beauriful deep red sauce that you will find smothering foods coming from the kitchens of fine Mexican restaurants, hopefully to your table. I use this fabulous sauce on things like smothered burritos, enchaladas, and I always simmer chicken and beef in it. The broth will make your sauce rich and on the thicker side. You may add a little water to thin your sauce, if necessary. I also sometimes add just a touch of tequila to give it a little "zing!" This makes approximately 9 or 10 cups, but can easily be reduced to a smaller amount. This freezes great. **Note: This is really my hubby's recipe, and he has always added approximately 1 oz. of Hershey's Special Dark chocolate, and as odd as it sounds, it is delicious. So, I'm not going to stand in the way of progress! He says it balances the the sometimes bitterness of the chiles or powder. Having said all that, I'm sure you could substitute Mexican chocolate. -- posted by FLUFFSTER
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)