Tûrwethiel
New member
Thanks Judy. Sounds like excellent "comfort food"! Mmmmmmm bacon!
Is there a market for a recipe swapping thread?
- Thread starter Tûrwethiel
- Start date
Tûrwethiel
New member
Thanks for moving this thread ... Rojo?
Contratrombone64
Admiral of Fugues
Chicken in Coconut Lime Marinade
2 chicken breast filets (organic of course)
1 cup chicken stock
COCONUT LIME MARINADE
1 tablespoon lime juice
150g can coconut milk
1 tablespoon chopped fresh coriander
1 clove garlic, crushed
1 teaspoon grated fresh ginger
Combine chicken and marinade in bowl; cover with cling film, refrigerate for at least an hour.
Remove chook from marinade, reserve marinade. Place chook on wire rack in baking dish (foil lined). Bake, uncovered, for 40 minutes in moderate oven, until browned and tender (depending on the size of the filets).
Combine reserved marinade in pan, simmer, uncovered until reduced by half. Servce sauce over chicken. Serve with steamed vegetables.
Turwethiel can attest to this one.
2 chicken breast filets (organic of course)
1 cup chicken stock
COCONUT LIME MARINADE
1 tablespoon lime juice
150g can coconut milk
1 tablespoon chopped fresh coriander
1 clove garlic, crushed
1 teaspoon grated fresh ginger
Combine chicken and marinade in bowl; cover with cling film, refrigerate for at least an hour.
Remove chook from marinade, reserve marinade. Place chook on wire rack in baking dish (foil lined). Bake, uncovered, for 40 minutes in moderate oven, until browned and tender (depending on the size of the filets).
Combine reserved marinade in pan, simmer, uncovered until reduced by half. Servce sauce over chicken. Serve with steamed vegetables.
Turwethiel can attest to this one.
Corno Dolce
Admiral Honkenwheezenpooferspieler
Wow CT64,
You mean to tell me that Sister T survived your Chicken In Coconut Lime Marinade? :lol::lol::lol: She must have a cast-iron stomach :grin::grin::grin:
Cheers,
CD
You mean to tell me that Sister T survived your Chicken In Coconut Lime Marinade? :lol::lol::lol: She must have a cast-iron stomach :grin::grin::grin:
Cheers,
CD
Tûrwethiel
New member
Well, yes I do, but this dish is particularly yummy!
Contratrombone64
Admiral of Fugues
Wow CT64,
You mean to tell me that Sister T survived your Chicken In Coconut Lime Marinade? :lol::lol::lol: She must have a cast-iron stomach :grin::grin::grin:
Cheers,
CD
Be nice Corno
methodistgirl
New member
I have my own version of crunch and munch. I go ahead and pop my
corn butter and all then use the same pan add more margarine and
add sugar and corn syrup. Cook the sugar and corn syrup until bubbly.
Pour over popcorn and stir while liquid is molten and wallah! You can
shape it into popcorn balls or leave it be like crunch and munch.
The peanuts are optional.
judy tooley
corn butter and all then use the same pan add more margarine and
add sugar and corn syrup. Cook the sugar and corn syrup until bubbly.
Pour over popcorn and stir while liquid is molten and wallah! You can
shape it into popcorn balls or leave it be like crunch and munch.
The peanuts are optional.
judy tooley
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha CT64,
I'm 99.97% of the time nice. The .03% rest of the time I'm rigorous....
I'm 99.97% of the time nice. The .03% rest of the time I'm rigorous....
rojo
(Ret)
^^ Those seem to be reasonably decent figures. Are you ever both at the same time, CD? lol
You're all making me hungry! :grin:
Yep lol. You're very welcome.
You're all making me hungry! :grin:
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha Ms. RoJo.
Well, I guess it depends - I'll be both nice and rigorous when I discover someone is bs-ing me.
Cheers,
CD
Well, I guess it depends - I'll be both nice and rigorous when I discover someone is bs-ing me.
Cheers,
CD
greatcyber
New member
Mac & Cheese is a comfort food for so many folks. Judy's sounds good, I even like the traditional kind that starts with a bechamel sauce and then adds in whatever other kinds of cheese(s) you prefer. Spread it in a casserole and top with small amount of bread crumbs, dot with butter and sprinkle with finely grated parm or romano and bake.
BUT, my FAVORITE recipe for what my family calls Mac & Cheese is this:
(It's from a recipe that started in 1959 and my mom used to make it on Fridays during Lent)
Ingredients:
Package of egg noodles
Grated Cheddar (she used Cracker Barrel Extra Sharp)
Salt & Pepper
Small can of tomato sauce
Butter
Small can of mushrooms
Boil one large package of wide egg noodles until al dente. (I use no yolks dumplings brand). Rinse in cold water in colander. Put aside.
Slice large onion and saute until translucent in about 6 Tbsp of butter. Add small can of drained mushrooms (stems and pieces) and continue to saute until slightly browned.
Grate about 2-3 cups of sharp cheddar.
In large oven-proof bowl: layer about 2 inches of noodles. Salt and Pepper lightly. Cover layer with some of the grated cheese. (be generous)
Add another layer of noodles. S&P then spread some of the onion and mushroom mixture over. Drizzle tomato sauce in zig-zag pattern.
Add another layer of noodles. S&P then top layer with more of the cheese.
Alternate until all ingredients are used.
When I get to the top layer I usually top with last bit of tomato sauce, then thick layer of cheese and add the last of the onions and mushrooms. Then I pour the butter left in the pan over the whole thing.
Bake at 375F until top is golden brown and bubbly, approx. 25-35 mins.
It's Joe's favorite (well, one of them) and I don't know of anyone who has ever tasted it and not absolutely loved it.
Anyone interested in a recipe for chicken and dumplings? Not big, puffy (bisquick) kind of dumplings, more like spaetzle. But I also sometimes will make southern-style rolled out dumpling "strips." This recipe came from my Hungarian grandmother and is perhaps my all-time favorite thing to eat. Of course, I have about a gazillion recipes I could share.
BUT, my FAVORITE recipe for what my family calls Mac & Cheese is this:
(It's from a recipe that started in 1959 and my mom used to make it on Fridays during Lent)
Ingredients:
Package of egg noodles
Grated Cheddar (she used Cracker Barrel Extra Sharp)
Salt & Pepper
Small can of tomato sauce
Butter
Small can of mushrooms
Boil one large package of wide egg noodles until al dente. (I use no yolks dumplings brand). Rinse in cold water in colander. Put aside.
Slice large onion and saute until translucent in about 6 Tbsp of butter. Add small can of drained mushrooms (stems and pieces) and continue to saute until slightly browned.
Grate about 2-3 cups of sharp cheddar.
In large oven-proof bowl: layer about 2 inches of noodles. Salt and Pepper lightly. Cover layer with some of the grated cheese. (be generous)
Add another layer of noodles. S&P then spread some of the onion and mushroom mixture over. Drizzle tomato sauce in zig-zag pattern.
Add another layer of noodles. S&P then top layer with more of the cheese.
Alternate until all ingredients are used.
When I get to the top layer I usually top with last bit of tomato sauce, then thick layer of cheese and add the last of the onions and mushrooms. Then I pour the butter left in the pan over the whole thing.
Bake at 375F until top is golden brown and bubbly, approx. 25-35 mins.
It's Joe's favorite (well, one of them) and I don't know of anyone who has ever tasted it and not absolutely loved it.
Anyone interested in a recipe for chicken and dumplings? Not big, puffy (bisquick) kind of dumplings, more like spaetzle. But I also sometimes will make southern-style rolled out dumpling "strips." This recipe came from my Hungarian grandmother and is perhaps my all-time favorite thing to eat. Of course, I have about a gazillion recipes I could share.
Tûrwethiel
New member
Yum. That's tonight's dinner sorted. And, yes please to the dumpling recipe.
I'll have a sort through my recipes and post another shortly. Zucchini and corn fritters, anyone?
I'll have a sort through my recipes and post another shortly. Zucchini and corn fritters, anyone?
methodistgirl
New member
I just love corn fritters! Yum!
judy tooley
Yum!judy tooley
greatcyber
New member
I like fritters, too but rarely eat them due to the fat content. Although I had some apple fritters (flaps) to die for in Amsterdam. I try to avoid fried foods and when I do have some, I always fry in olive oil. Gotta keep them arteries clean, ya know.
CHICKEN PAPRIKA WITH DUMPLINGS
1 1/2 lbs chicken thighs and breasts cut into 2" cubes
(can also be done with veal - even better)
medium onion
shortening (or olive oil)
Salt & Pepper
1 pint light sour cream
gravy flour (or corn or potato starch)
6-8 carrots
white wine
Saute onion in oil until soft, add meat and brown. Season with S&P. Add 1 cup (or more) water. Pour in about 1/4 C wine. I also add chicken base for chicken or veal base for veal (extra rich flavour) Cook until meat is knife tender. Add sliced carrots. Reserve about 1/4 C of liquid and set aside. Blend 1 Tbsp gravy flour or starch into sour cram, add 1 tsp paprika and mix together in small bowl. Add to meat/onion/carrot mixture, stirring all the while to prevent lumps. Simmer, covered about 10 minutes.
DUMPLINGS/SPAETZLE
3 eggs, beaten
1 1/2 C flour
S&P (white pepper is good here)
Nutmeg
about 1 tsp baking powder
The reserved liquid from above
Blend together in good-sized bowl. Batter should be reasonably thick. Beat until smooth and shiny. Spoon onto flat plate. Using a sharp knife, slice off very small pieces into boiling, salted water in a large pot. Dumplings will expand, so don't make them bigger than say, half a pinkie's length.
Turn heat down a little as dumplings float to surface. Cook, uncovered until fork tender. Drain into colander and add to meat mixture.
I ALWAYS double the spaetzle recipe, as they are always a hit and I save time by not having to make more the next day for left-overs. I could eat the spaetzle by the bowlfuls (and normally do). This is not the traditional recipe for spaetzle, but rather my take on it. I always put my spin on it. For example, if you happen to have some wonderful fresh herbs, chop them up fine and add to the mixture.
Tomorrow I will add the recipe for a more traditional "southern-style" chicken and dumplings.
BTW, I'm making this dish tonight. Just had some home-made veggie soup w/tiny pasta shells for lunch. Yum!
Hope you like it. You can thank my tanta Cornelia for the premise of this recipe. She was from Ungvar, Hungary.
CHICKEN PAPRIKA WITH DUMPLINGS
1 1/2 lbs chicken thighs and breasts cut into 2" cubes
(can also be done with veal - even better)
medium onion
shortening (or olive oil)
Salt & Pepper
1 pint light sour cream
gravy flour (or corn or potato starch)
6-8 carrots
white wine
Saute onion in oil until soft, add meat and brown. Season with S&P. Add 1 cup (or more) water. Pour in about 1/4 C wine. I also add chicken base for chicken or veal base for veal (extra rich flavour) Cook until meat is knife tender. Add sliced carrots. Reserve about 1/4 C of liquid and set aside. Blend 1 Tbsp gravy flour or starch into sour cram, add 1 tsp paprika and mix together in small bowl. Add to meat/onion/carrot mixture, stirring all the while to prevent lumps. Simmer, covered about 10 minutes.
DUMPLINGS/SPAETZLE
3 eggs, beaten
1 1/2 C flour
S&P (white pepper is good here)
Nutmeg
about 1 tsp baking powder
The reserved liquid from above
Blend together in good-sized bowl. Batter should be reasonably thick. Beat until smooth and shiny. Spoon onto flat plate. Using a sharp knife, slice off very small pieces into boiling, salted water in a large pot. Dumplings will expand, so don't make them bigger than say, half a pinkie's length.
Turn heat down a little as dumplings float to surface. Cook, uncovered until fork tender. Drain into colander and add to meat mixture.
I ALWAYS double the spaetzle recipe, as they are always a hit and I save time by not having to make more the next day for left-overs. I could eat the spaetzle by the bowlfuls (and normally do). This is not the traditional recipe for spaetzle, but rather my take on it. I always put my spin on it. For example, if you happen to have some wonderful fresh herbs, chop them up fine and add to the mixture.
Tomorrow I will add the recipe for a more traditional "southern-style" chicken and dumplings.
BTW, I'm making this dish tonight. Just had some home-made veggie soup w/tiny pasta shells for lunch. Yum!
Hope you like it. You can thank my tanta Cornelia for the premise of this recipe. She was from Ungvar, Hungary.
Corno Dolce
Admiral Honkenwheezenpooferspieler
Aloha GC,
My lady and I marveled at the Chicken Paprika w/ Dumplings and Spaetzle. We're gonna cook that one shortly. Thanx for sharing.
Cheerio,
CD
My lady and I marveled at the Chicken Paprika w/ Dumplings and Spaetzle. We're gonna cook that one shortly. Thanx for sharing.
Cheerio,
CD
greatcyber
New member
Sir CD, you and your lady are MOST welcome. I KNOW you will enjoy it. My mouth is watering as I am sitting in my office and the smells are wafting out of the kitchen.
I forgot to mention (now that I'm a Canadian and starting to cook like one) that instead of using shortening or oil, you can start off with a hand full of diced bacon. Render that and then brown the onions and meat in it. You can still add a little olive oil. Apparently, that is a very French thing to do and boy, does it add a wonderful layer of flavour to the dish. I keep a bag of diced bacon in the freezer for just such occasions.
I forgot to mention (now that I'm a Canadian and starting to cook like one) that instead of using shortening or oil, you can start off with a hand full of diced bacon. Render that and then brown the onions and meat in it. You can still add a little olive oil. Apparently, that is a very French thing to do and boy, does it add a wonderful layer of flavour to the dish. I keep a bag of diced bacon in the freezer for just such occasions.
Contratrombone64
Admiral of Fugues
Still waiting for the sugar pie one from Stephen *hint hint hint*
Contratrombone64
Admiral of Fugues
greatcyber
New member
I think Rojo is going to provide the tarte au sucre, CT. I bought one pre-made in the market. If she doesn't then I will look up a recipe. We just finished it yesterday evening. Gosh, is that good!