recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 7 of 14
ok last recipe and then I have to go get my nails done
Chicken for Margi
4-5 chicken breasts
1/2 pound button mushrooms
large bunch asparagus
1 can artichoke hearts in brine
Olive oil
1/2 cup white wine
pesto ( see recipe)
Pesto
3 tablespoons pine nuts
2 cups fresh basil leaves,
1 clove garlic
1 pinch sea salt
1/4 cup freshly grated parmigiano
3 tablespoons freshly grated pecorino
10 tablespoons extra virgin olive oil
In a large stone mortar or food processor/blender, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil until consistency of sauce.
Ok now back to the chicken
Drizzle oil in pan and brown chicken nicely( cook nearly to done), add mushrooms, artichokes, and asparagus. Turn to medium heat and add wine. Allow it to shallow pan poach until veg are cooked through and wine is almost gone. Add pesto and turn up heat for 3-5 minutes until remaining wine is gone. Serve with nice yukon gold or similar potatos.
I choose to rise instead of fall- U2
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Thought since I put in Margi chicken ( invented for my baby sister Margi using her favorite ingredients) I throw in my sister in law's invention. She doesn't eat red meat and she missed sloppy joes so she invented this. We call them Sloppy Holly's
Sloppy Holly's
4-5 chicken breasts
1 can coke ( not diet or anything else)
1 cup your favorite bbq sauce
1 cup catsup
Place all ingredients into a slow cooker/crock pot and cook on low for 6-7 hours. With a fork, shred the meat up and serve on hamburger buns... works great with the Holly salad
Holly Salad
1 pound bowtie past cooked al dente
1 pound red grapes cut in half
1 pound cooked chicken cut into chunks
1 cup chopped walnuts
4-5 sticks of celery well chopped
1/2 bottle Kraft coleslaw dressing
Mix well and serve cold
I choose to rise instead of fall- U2
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King of the Mythical Land that is Iowa
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Spaceanjl, thank you for pointing me to THIS thread. Oooohhh. Yum!
Cousin Saul's Grilled Chicken:
Take your favorite cut of the bird (breast, leg, whatever)
Rub it all over with curry powder (or your own marsala if you prefer)
Let it sit a little while, then put it in a container that can hold it to marinade for a few hours in the fridge. Glop on Dinosaur Barbecue's "Wango Tango" sauce, you could substitute your favorite or your own as long as the sweet/spice/hot ratio remains pretty much the same, and let 'er sit in the cold for a while.
Room temp marination of chicken can lead to a tummy ache. If you don't have time for all this sitting around then just rub, glub, and go.
*Wash your hands before you touch anything sensitive on your body!!* (eyes, etc.)It's a little firey.
Grill on open fire.
Prepare to find yourself gnawing on the bones and looking for more.
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If you want to drool while you read check out Steven Brust's Vlad Taltos series. The man is evil in his descriptive ability. You just want the recipe and you know you could probably substitute chicken for.. um...kethna. Some of his critters sound a bit like rabbit, which can be quite nice. The desserts are probably vegetarian..
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Stinkingrose....yeah I blame J.D. Robb for diet failures...she's always describing or talking about pizza, meatball subs, pasta( spaghetti with meatballs)and burgers...all my fav things that I really shouldn't eat.
I choose to rise instead of fall- U2
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As it is soooo cold right now ( weird cold snap we haven't hit over mid 60's in a week) I felt the need to post this
Lamb Stew
2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano
In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
I choose to rise instead of fall- U2
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Hey people get out there and post more recipes...I think I shall convert these to a web recipe book for Firefly fans if that is ok with everyone?
I choose to rise instead of fall- U2
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Hey I had to share this, one of our teachers brought it in
Tenderloin with asaparagus
3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
Salt
4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total
4 teaspoons coarse black pepper, a rounded palm full
2 tablespoons butter
6 white mushroom caps, very thinly sliced
1/4 cup cognac or brandy, eyeball it
3/4 cup cream, eyeball it
Chopped parsley leaves or chives, for garnish
Preheat oven to 425 degrees F.
Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
Spoon sauce over meat and serve with asparagus alongside.
I choose to rise instead of fall- U2
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