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Comfort cooking tips?
- Thread starter collin
- Start date
icybicycle
New member
try the Fall Apart Lamb Shanks with Chocolate Almond Picatta.
It is a two day affair, with many steps,
but it is absolutely sublime.
You can also find it here:
http://www.wgbh.org/cainan/article?it...
It is a two day affair, with many steps,
but it is absolutely sublime.
You can also find it here:
http://www.wgbh.org/cainan/article?it...
take a nice thick Pork chop. stuff it with a mixture of bread crumbs, sauteed garlic onion and mushrooms. Add cheese of your choice. Take a sharpening steele and make a hole through the centre of the chop, stuff with the stuffing. Bread it in flour, than egg, than with flour breadcrumbs and whatever other seasonings you like. Sear the outsides of it than throw it into a 400 degree oven until done.
for a starch try daupinoise, slice up potatoes thinly, let simmer in a mixture of cream and even cream of mushroom soup. Once par cooked put in a greased dish and top with cheese of your choice. put it in the oven with something covering the bottom to avoid messes. Let cook for 10-20 min until knife poked through comes out clean. If you want a dessert recipe send me a message and let me know, i got lots
for a starch try daupinoise, slice up potatoes thinly, let simmer in a mixture of cream and even cream of mushroom soup. Once par cooked put in a greased dish and top with cheese of your choice. put it in the oven with something covering the bottom to avoid messes. Let cook for 10-20 min until knife poked through comes out clean. If you want a dessert recipe send me a message and let me know, i got lots
Kentucky Bourbon Barbeque Chicken
Yield: 4 Servings
8 pieces chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoons molasses
2 packets Splenda
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F. Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom.
Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.
============================
Mushroom Chicken over Avocados
The Little Mushroom is located in Dallas Texas. I personally like to serve this with some steamed rice. One bonus is that you can use a cheaper chicken bone in breast for this delightful creation. This is a sinfully rich dish, perfect for hearty eaters.
8 large halved chicken breasts
2 Celery Stalks, including leaves
1 Onion, quartered
2 cups Mayonnaise – do not use Miracle Whip
2 cans Cream of Chicken Soup
½ teaspoon Chicken Bouillon or one cube
1 ½ tablespoon Curry Powder
2 or 3 Avocados
2 C. Cheddar Cheese
In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite size pieces.
Strain the stock and refrigerate for another use. Combine the chicken, mayonnaise, soup, soup base, and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9 baking dish or even a casserole dish.)
Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees or until bubbly.
==============
Chicken with a Little Bit of Everything
¼ cup white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime juiced
½ lemon juiced
¼ cup sherry (optional)
2 tablespoons ground mustard (can use prepared mustard)
2 teaspoons honey
4 cloves crushed garlic
1/3 cup brown sugar
2 tablespoons lemon pepper
4 teaspoons dried oregano
1 teaspoon rosemary
6 skinless boneless chicken breast halves
Mix all the above ingredients in a large bowl.. Place the chicken in the mixture. Cover and marinate in the refrigerator 8 hours or overnight.
Preheat your grill for high heat. Lightly oil your grill grate, discard marinate and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
=========================
General Tso's Chicken
Yields: 8 servings
1/2 cup cornstarch
1/4 cup water
1 teaspoon ground ginger, or ¾ tsp. teaspoon minced fresh ginger
1 teaspoon minced garlic
3/4 cup sugar
1/2 cup soy sauce
2 cups large chicken broth
1/4 cup white vinegar
1/4 cup dry sherry or white wine, cut into chunks
3 pounds boneless chicken breasts or thighs
2 eggs, beaten
1 cup cornstarch
2 cups sliced green onions
2 tablespoons plus 2 teaspoons small dried hot peppers, (optional)
2 tablespoons cooking oil
For Sauce:
Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch. For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly.
Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain. Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.
Yield: 4 Servings
8 pieces chicken (breasts, thighs, legs or your favorites)
1/4 cup butter
1/4 cup Kentucky Bourbon whiskey
1/4 cup unsweetened tomato sauce
2 teaspoons molasses
2 packets Splenda
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder or sprinkling of finely diced onion
Preheat oven to 325°F. Melt butter in a skillet and brown chicken on all sides. Transfer chicken to baking dish. Add other ingredients to pan/skillet, stirring to loosen browned particles that cling to bottom.
Warm completely; then pour over chicken in baking dish. Try to distribute sauce as evenly as possible. Cover and bake chicken at 325°F for 45 minutes. Uncover, baste and cook uncovered an additional 15 minutes.
============================
Mushroom Chicken over Avocados
The Little Mushroom is located in Dallas Texas. I personally like to serve this with some steamed rice. One bonus is that you can use a cheaper chicken bone in breast for this delightful creation. This is a sinfully rich dish, perfect for hearty eaters.
8 large halved chicken breasts
2 Celery Stalks, including leaves
1 Onion, quartered
2 cups Mayonnaise – do not use Miracle Whip
2 cans Cream of Chicken Soup
½ teaspoon Chicken Bouillon or one cube
1 ½ tablespoon Curry Powder
2 or 3 Avocados
2 C. Cheddar Cheese
In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool. Debone and shred into bite size pieces.
Strain the stock and refrigerate for another use. Combine the chicken, mayonnaise, soup, soup base, and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9 baking dish or even a casserole dish.)
Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees or until bubbly.
==============
Chicken with a Little Bit of Everything
¼ cup white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime juiced
½ lemon juiced
¼ cup sherry (optional)
2 tablespoons ground mustard (can use prepared mustard)
2 teaspoons honey
4 cloves crushed garlic
1/3 cup brown sugar
2 tablespoons lemon pepper
4 teaspoons dried oregano
1 teaspoon rosemary
6 skinless boneless chicken breast halves
Mix all the above ingredients in a large bowl.. Place the chicken in the mixture. Cover and marinate in the refrigerator 8 hours or overnight.
Preheat your grill for high heat. Lightly oil your grill grate, discard marinate and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
=========================
General Tso's Chicken
Yields: 8 servings
1/2 cup cornstarch
1/4 cup water
1 teaspoon ground ginger, or ¾ tsp. teaspoon minced fresh ginger
1 teaspoon minced garlic
3/4 cup sugar
1/2 cup soy sauce
2 cups large chicken broth
1/4 cup white vinegar
1/4 cup dry sherry or white wine, cut into chunks
3 pounds boneless chicken breasts or thighs
2 eggs, beaten
1 cup cornstarch
2 cups sliced green onions
2 tablespoons plus 2 teaspoons small dried hot peppers, (optional)
2 tablespoons cooking oil
For Sauce:
Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch. For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly.
Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain. Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.
Butterfly Lover
New member
Make puff pastry from scratch! It is very challenging and you can be very proud of yourself if it turns out well. Then you can use it to make a yummy dessert.