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Winfrey
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Chicken Cacciatore

Postby Winfrey » Mon Feb 19, 2007 12:16 pm

Chicken Cacciatore
10-12 boneless, skinless chicken thighs
1/2 cup all purpose flour seasoned-salt -pepper
3T Olive oil
2 carrots, peeled finely chopped
2 celery stalks, finely chopped
1 yellow onion, " "
3 garlic cloves " "
3 ounces dried porcini mushrooms
1 Cup dry red wine
1 (28-ounce) can crushed tomatoes with juice
1 Cup chicken stock
3T drained capers
1t each- dried oregano, rosemary and thyme
1/4 cup coarsely chopped fresh Italian parsley
PREHEAT oven 375
1. Place mushrooms into a med. bowl and cover with the chicken stock and wine-let soak
2. Place flour onto plate and season with salt and pepper- Dredge the chicken pieces in the flour and shake off all excess to create a light coating
3. Heat olive oil in large Dutch oven med high heat. Add chicken a few at a time and saute until lightly browned on both sides. Remove to a platter
4. Remove mushrooms from soaking liquid-squeeze out all excess liquid-RESERVE the liquids. Chop mushrooms-small pieces-
5. Add more olive oil to pot- add onions, carrots and celery. Saute until slightly browned- about 6 minutes. add the garlic and mushrooms.
6. Add canned tomatoes. Using a fine mesh strainer, strain the mushroom soaking liquid into the pot.(because it will have residue from mushrooms) Stir to combine. Return chicken to the pot. Add the capers and dried herbs. Cover the pot with a tight fitting lid and place into the oven. Cook 1 hour
Serve over hot buttered noodles-or polenta or Baked Semolina with Cheese and brown butter(recipe to follow) :D
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Winfrey
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Baked Semolina with Cheese and Brown Butter

Postby Winfrey » Mon Feb 19, 2007 12:27 pm

Baked Semolina with Cheese and Brown Butter
Ingredients:
6-1/2 Cups milk
8 oz. unsalted butter
2tsp. sea salt
1-1/2 cups dry jack cheese, grated
3 egg yolks
1tsp. finely chopped fresh sage
2 cloves garlic, finely minced
3 cups Semolina
2T unsalted butter
Directions
Preheat oven to 450
1. Bring the milk to a boil in large saucepan. Add 2 T of butter and the 2t of salt- stir. Add semolina in a slow steady stream while whisking. Once semolina is incorporated into the liquids switch out the whisk for a wooden spoon. Cook 8-10 minutes- stiring occasionally.
2. Remove semolina from the heat and add in the egg yolks and 1/2 cup of the cheese.(you may want to have a bowl with the egg yolks and slowly add alittle of the semolina into the eggs- and then alittle more- so as not to cook the yolks) Pour semilina into a large lightly oiled baking dish.
3. In a small saucepan, heat the remaining butter over medium high heat until it just starts to brown. Add the sage and garlic-let them brown SLIGHTLY. Remove from heat and season with a pinch of salt and pepper. Pour butter over Semonlia and top with remaining cheese. Place into the oven and bake 15-20 minutes or until hot and bubbly :D
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hawkavonpuka
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Postby hawkavonpuka » Mon Feb 19, 2007 12:30 pm

I also put a mix of them into the marinade for the smoked goat meat. The guys said it was good, but I am not going to taste it, too many of Armalia's relatives.
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draclvr
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Postby draclvr » Mon Feb 19, 2007 1:09 pm

Oh, yum, Winfrey! The Cacciatore is on the menu for next weekend. I only have time to cook on the weekends. Which is a good think because we'd both weigh 400 lbs if I cooked every day!

Ick! I don't think I could eat the goat meat after raising Amalia either, Hawka! Glad the guys liked it anyway.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
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Winfrey
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chicken paprikosh

Postby Winfrey » Mon Feb 19, 2007 4:55 pm

chicken paprikosh:
take 3 large onions and sautee them in a little oil til they are clear.
take your chicken pieces and lay them on the onions, then cover the
chicken with paprika and salt......heavy on the paprika.
now cover the pot with water until it covers all the chicken........and
cook on medium til the chicken isn't quite done.
once the chicken cools take the skin off and throw it away and keep the
chicken til your sour cream sauce is done.
Now in a separate bowl take two 16 ounce sour cream and add about a large
tablespoon of regular flour (not self-rising) and mix it together til
smooth. take your COOLED broth and add slowly, about a cup at a time to
begin with and mix into the sour cream......continue on til its soupy and
then pour it into your pot with the rest of the broth.....add your
chicken and cook on low until the chicken is cooked and the sauce has
thickened some from the flour.......add salt if it tastes a bit bland......
THEN
make little dumplings-
boil some salted water
mx cup flour-little water-salt-egg -mix dough -should not be real dry- or real wet- boil water- either scoop out with tip of teaspoon or put on board and cut off little tips- fairly small -will double in size.- when they float to the top- they are done--- put into bowl- pour soup over and ahhhhhhhh if you like little dumplings-- make more-- I do!
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Angelfire
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Postby Angelfire » Mon Feb 19, 2007 5:39 pm

Yummmm, they all sound so good. More for my recipe file :cool:
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Tichelle
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Postby Tichelle » Mon Feb 19, 2007 6:00 pm

Well, Hey, GreyFuss,

Since you are now going to be my Sugar Daddy, then I can afford lots and lots of shipping charges.

What should I start with first? Something sweet maybe. How about Interstate 45 cake. ohhhhhh it is sooo good. And NO chocolate.

:lol:
(Wants to move to Hershey, PA.)
Sophie
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Postby Sophie » Mon Feb 19, 2007 7:17 pm

All of these recipes sound soooo good. Placing them in my file ready
for Winter. The crockpot was a great invention, so convenient in a
household where everyone has a different timetable !!

I agree Drac, our Cave Party thread was a winner, so now we can
continue here. Come in Melia, we need your Black Eyed Peas recipe. :D

ATTENTION; Mr Grey fuss & MOM, I need special dispensation as I have
a difficult situation here, If I send my offering to you chances are you
will receive it before I have cooked it... :lol:
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous
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draclvr
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Postby draclvr » Mon Feb 19, 2007 7:44 pm

Just so it's not a "burnt offering," Sophie! :P
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
Sophie
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Postby Sophie » Mon Feb 19, 2007 8:00 pm

Nice one Drac. :lol:

Here is a crockpot recipe I recommend

BEEF BOURGUIGNON WITH RED WINE

INGREDIENTS:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper

PREPARATION:
Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot.
Gently stir beef, vegetables, bacon and wine, Add bay leaf and salt &
pepper to taste.
Cook on low 7 - 9 hours.

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous
Sophie
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Postby Sophie » Tue Feb 20, 2007 7:30 pm

The following Sauce recipe is great with fish, seafood, chicken or
other meat and can be made up an hour or so before needed to
add more flavour.

CREOLE SAUCE

INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
1 large clove garlic, minced
1/4 cup chopped onions, about 1/2 medium onion
1/4 cup chopped green bell pepper
1/4 cup chopped yellow or red bell pepper
1/2 cup chopped celery
1/2 teaspoon paprika
1 1/2 teaspoons Creole seasoning
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground pepper
1 can (14.5 ounces each) diced tomatoes with juice
1 can (approx. 1 2/3 cups) chicken broth
4 green onions, sliced, with most of green
1 heaping tablespoon tomato paste
2 tablespoons butter

PREPARATION:
Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes, until just tender. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away. Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter

:)
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous
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draclvr
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Postby draclvr » Tue Feb 20, 2007 9:44 pm

Hmmm... Sophie, this looks like something I could cook up a large batch of and can about a half dozen pints. I pressure can, so don't have to worry about adding something acidic. This really sounds good.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
Maid Of Mystery
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Postby Maid Of Mystery » Thu Feb 22, 2007 12:41 pm

I have a cake question:
I have two circular cake pans that I got for Christmas from my friend Karen.
I never used them until today. ( I usually baked bundts or square pan cakes.) I made marble cake and it's cooling now. I Plan on spreading pudding in the middle, and then putting two halves together. ( on top of eachother )
But I see as it's cooling,a bit of a roundness in the center. That means when I put the two together they won't lay flat on top of each other, right? So, what do do? I can't frost them if they aren't laying flat, right? :shock:
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Winfrey
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Postby Winfrey » Thu Feb 22, 2007 1:00 pm

Just cut the middle so it is flat and have yourself a little treat of cake :D
Fairygdmther
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Postby Fairygdmther » Thu Feb 22, 2007 1:23 pm

The usual way to fix that is to put one round side down, put your filling in and put the top layer round side up.
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