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#715162 - 04/28/09 11:15 AM JPF Cookbook / Meat/Poultry/Fish/Seafood  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


Top 10 Poster

Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
OK, folks. Here is the Meat/Poultry/Fish/Seafood category. Please mention the history of the recipe if possible.


For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!

Last edited by Jean Bullock; 04/28/09 11:15 AM.

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#715183 - 04/28/09 11:47 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: May 2008
Posts: 4,173
Tom Shea Offline
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Tom Shea  Offline
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Nebraska
Jean, I am no cook, but I just wanted to encourage you in this endeavor. Great idea......

Tom


Thomas Shea

Thomas Shea - Songwriting
http://www.soundclick.com/thomasshea

Justice - Songs
http://www.soundclick.com/justice-nebraska

#715255 - 04/28/09 02:59 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Tom Shea]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Thanks, Tom.


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#715256 - 04/28/09 03:05 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: Nov 2003
Posts: 6,400
Joe Wrabek Offline
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Joe Wrabek  Offline
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Posts: 6,400
Garibaldi, OR USA
Another one? Hiwigo...
SNAPPER LASAGNA

NOTE: What is sold in most of the U.S. as “red snapper” really isn’t; real red snapper is a Caribbean fish that happens to be poisonous. The stuff marketed as “red snapper” is actually a Pacific Northwest saltwater bottom feeder called the Pacific rockfish, and they come in all sorts of colors—red, black, white, and so on. Really, any relatively tasteless flat fish will work for this.

I.
1 onion, chopped
1 green pepper, chopped
2 cups (at least) celery, chopped
½ cube butter
basil & garlic salt

II.
2 big carrots, sliced, microwaved on high 4 minutes
2 big mushrooms (or equivalent), sliced
2 cans stewed tomatoes, any style
1 can (maybe 2) tomato puree
¼-tsp. Chili powder
½ tsp. Salt
¼-tsp. Ground black pepper
1 Tbsp. Ketchup (really)
2 large or 3 small bay leaves

III.
1-1/2 lbs. Pacific rockfish, or similar tasteless flat fish
1 egg—mix with fork in separate bowl
flour seasoned with basil and garlic salt, in a bread pan (this is where you’ll dump the fish to be breaded)
8 lasagna noodles
cooking oil & salt for the noodles
grated Parmesan or other hard cheese to sprinkle on top

IN CROCK POT, melt the butter, add the onion, pepper, and celery (plus basil and garlic salt) in GROUP I, cook until the celery starts to get tender. Add the microwaved carrots (plus any leftover water they were nuked in), plus the other ingredients in GROUP II. Cook for a while—I don’t know how long, but crockpots are slow. Another hour, maybe?

Boil water with oil and salt for the lasagna noodles; put the noodles in once water boils. Cook 10 minutes.

Butter bottom and sides of 9x13 glass baking dish. 4 of the cooked lasagna noodles should completely cover the bottom.

Rinse the fish in cold water, dredge each piece in the egg, then cover both sides in the flour mixture. The fish is the second layer in the baking dish.

Ladle the glop in the crockpot over the fish, completely covering the fish and then some. DO NOT use all of it—you will need the rest for the last layer—but it’s good to get most of the chunky vegetables and all the bay leaves in this layer.

Lay last 4 lasagna noodles on top of all this. Cover with the remainder of the glop—make sure the noodles are completely covered, or they’ll get hard. Sprinkle the cheese on top.

BAKE at 350 degrees for 45 minutes. Let cool. Total prep time for this monster is a good 4 hours, and you will probably use every cooking utensil in the house unless you have a lot of them.

TIPS: If there’s just a couple of you, this will last a couple of days. The leftovers make a good quickie meal—you can nuke individual portions with a slice of cheddar (or other) chees on top for 1 to 1-1/2 minutes.

FAMILY TRADITION has been that whoever finds a bay leaf gets to make a wish. There is no guarantee the wish will be granted—just that you get to make one.



#715260 - 04/28/09 03:15 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: Apr 2001
Posts: 8,574
Mike Dunbar Offline
Mike Dunbar  Offline


JPF Mentor

Joined: Apr 2001
Posts: 8,574
Nashville Tennessee
Jean,

Sorry no pics, but extremely easy.

Dunbar's Chicken for Dummies.

Get a chicken kill it, clean it, defeather it, field strip it, but leave the skin on. If you bought it dead at a store, take out the bag, put the bag contents in a pot and boil it for the dogs. You might save the livers for breakfast.

Wash out the chicken real well.

Get some potatoes, knock the dirt off, cut them in quarters.

Heat the oven to 500 degrees. Yes, that's right, 500 degrees. Make sure the oven is clean or at least have a fire extinguisher close at hand. You might line the oven with tinfoil, or you might just make a tinfoil hat in case of aliens.

Put the chicken in a roasting pan, put the potatoes around the sides. Put them in the preheated oven. In five minutes, slide the pan out and move the chicken and potatoes around with a wooden spoon so they don't stick to the pan. Every 15 minutes after that, do the same only pierce the chicken with a fork. When the juices are clear and the fork slides in and out easily, the chicken is done and you're finished. The potatoes are also done.

This will be, if not the best, one of the best chicken and potato meals you've ever eaten. One taste of this and you'll slap your granny.



You've got to know your limitations. I don't know what your limitations are. I found out what mine were when I was twelve. I found out that there weren't too many limitations, if I did it my way. -Johnny Cash

It's only music.
-niteshift

Mike Dunbar Music

#715282 - 04/28/09 03:54 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Mike Dunbar]  
Joined: Nov 2003
Posts: 6,400
Joe Wrabek Offline
Top 40 Poster
Joe Wrabek  Offline
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Joined: Nov 2003
Posts: 6,400
Garibaldi, OR USA
Another one... This actually has no meat and no seafood in it, but if you're feeling protein-deprived, you can add some when you're boiling everything in the Big Pot (last step of the recipe). Shrimp, crab, bits of fish, &c.

MODIFIED MOORS & CHRISTIANS

A Cuban dish. The “Moors” are black beans, and the “Christians” are rice, and the message for little Cuban children apparently was that Moors and Christians can coexist. (The corollary—not mentioned—was it worked IF you soaked the Moors overnight and cooked them four times as long, but presumably the Cuban children learned that later, from experience or something.)

Original recipe called only for onion, green pepper, and tomato, and a lot more black pepper. Mine is about half veggies.

GROUP I:
1-1/2 cups dried black beans

GROUP II:
1 cup diced green (or any other color) peppers
1 onion, diced
a whole mess (2 cups?) chopped celery
1 bay leaf
1 tsp. Thyme
3 humongous sprinklings garlic salt
2 Tbsp. Olive oil

GROUP III:
2 large carrots, french cut
enough broccoli & cauliflower to fill a 2-quart saucepan (along with the carrots)
basil & garlic salt to taste

GROUP IV:
1 cup uncooked brown rice
2 cups water
1 15-oz. can stewed tomatoes (I used “Mexican style,” which has little pieces of green chile pepper)
¼-tsp. Chili pepper (I used ½-tsp., and shouldna)
¼-tsp. Black pepper (I used ½-tsp., and shouldna)
½ tsp. Salt
1 more Tbsp. Olive oil

And hiwigo…

Soak the beans (GROUP I) overnight; drain, rinse—all that good stuff—then cook in big pot (you will need the big pot) for an hour. You can record a song in an hour, right? Have all the veggies (GROUP II & GROUP III) ready. The rest of this moves pretty fast.

Timer went off? Remove beans from heat; drain off the water. Put the beans in something else. You’re going to need the pot again.

SIMULTANEOUSLY steam the veggies in GROUP III in water dosed with basil and garlic salt, AND saute the stuff in GROUP II (bay leaf included) in the big wokky frying pan in 2 Tbsp. Oil. When the onion starts to turn transparent, remove BOTH from heat.

Now, everything goes in the big soup pot—first, the remaining 1 Tbsp. Olive oil, then the stuff in GROUP II, then GROUP III, then the beans from GROUP I, then the things in GROUP IV. Stir it up good, bring to a boil, cook covered just barely boiling for 20 minutes.. This cooks the rice, and finishes cooking the veggies (which were not done when originally removed from heat).

And now you may not have to cook for a couple of days, depending on the size of your family.

#715303 - 04/28/09 04:48 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Joe Wrabek]  
Joined: Apr 2006
Posts: 6,072
ben willis Offline
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ben willis  Offline
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Ft. Myers, FL. USA
[Linked Image]

Southern Fried Chicken With Gravy

The secret to perfect fried chicken isn't necessarily in the breading or the "Eleven herbs and spices". The secret to great fried chicken is in the method and skill of the person cooking the chicken.
There are four ways to cook fried chicken. Pan fry, deep fry, pressure fry and oven fry. I will explain how I pan fry chicken in a cast iron skillet. There are plenty of fancy recipes out there using egg wash, milk, honey and other ingredients that make the crust easy to burn if you don't know what you're doing. I use plain flour and some breadcrumbs.
You must keep an eye on the temperature of the oil at all times. This is where people screw up and burn the coating. The chicken has to cook slow at a moderate temperature. Find the Right setting on the stove and leave it there. After adding the oil to the pan, I set the temp to medium high. After the oil begins to heat up I turn it down to medium. If the oil splatters, it is too hot.

About two cups plain flour
1 cup bread crumbs
3 Tbsp salt
1 Tbsp pepper
1 Tbsp granulated garlic
1 whole chicken/ 8 pieces

Put all of the dry ingredients in a plastic bag and shake well to mix.
Prepare cast iron skillet and oil as described above. Wash the chicken pieces. Shake off excess water and place four pieces into bag with breading. Shake well. Remove breaded chicken and shake off excess breading. Repeat with the other four pieces. Put used breading aside. Check the oil again for med to med high temp. When oil is ready, place four pieces into pan. Some people cover the pan but I don't. After about fifteen to twenty minutes, the blood coming from the chicken should be changing in color from red to brown. Turn the chicken over. Fry about another fifteen minutes until you notice "splitting" in the chicken particularly the drumsticks. The chicken is done. If the chicken breast pieces are large, you may have to let them fry a little longer than the other pieces. Be careful not to burn the crust.

Chicken Gravy:
Pour the hot oil out of the skillet leaving about 1/2 cup and breading particles in the bottom of the pan. Add 1 chicken bullion cube to remaining oil in the pan. Add about three to four Tbsp of the breading that you put aside earlier. Using a wire whisk or large spoon return to high heat and stir until breading and bullion are melted. Immediately add one to two cups of water. Stir constantly until thickened. Serve with your favorite mashed potatoes recipe.

















#715458 - 04/29/09 01:44 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: ben willis]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


Top 10 Poster

Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
Two for the price of one. Thanks, Joe! smile

Last edited by Jean Bullock; 04/29/09 01:45 AM.

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#715460 - 04/29/09 01:46 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
Is this a blackened chicken recipe, Mike? Thanks for posting.


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#715461 - 04/29/09 01:47 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
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Anaheim, CA, USA
Thanks Ben. Good cooking tips. Picture is perfect. smile


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#715504 - 04/29/09 05:39 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
Joined: Dec 2006
Posts: 5,323
niteshift Offline
Top 50 Poster
niteshift  Offline
Top 50 Poster

Joined: Dec 2006
Posts: 5,323
Sydney, Australia
Aussie BBQ Rare Roast Beef

[Linked Image]

Ingredients/Utensils

1 chunk of beef >2 kg
1 jar vegemite ( do not try to replace with New Zealand marmite )
1 jar whole grain seeded mustard ( do not try to replace with American/English/French mustard ) grin
1 BBQ with hood
1 meat thermometer

Place equal portions of vegemite and mustard into a small bowl to make a thick paste. Smear the paste over the beef, and allow to stand at room temperature for > 1 hr.

Light the BBQ and turn the grill to high. Sear the beef on all sides, turn the temperature to low and close the hood. Cook for >45 minutes, and check the internal temperature of the meat with the thermometer. When the internal temperature hits 80'c , cook for another 5 minutes. Remove, wrap in foil, and allow to rest for 8 minutes. Unwrap, slice and serve.

If the meat appears too dry during cooking, add a little water to the left over maranade, and baste while cooking.

Ummmmmm...... rare with a light crunchy crust....

cheers, niteshift

#715611 - 04/29/09 02:20 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: niteshift]  
Joined: Apr 2006
Posts: 6,072
ben willis Offline
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ben willis  Offline
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Joined: Apr 2006
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Ft. Myers, FL. USA
[Linked Image]

Fried Mullet: Cheese Grits: Pork And Beans, And Hush Puppies
Often called "poor peoples food" down in southern Florida, this fish fry recipe dates from the great depression and further back. The only modification that I made was to add cheese to the grits, but who knows, they may have put cheese in their grits if they could find it or afford it.
The mullet are plentiful on the Gulf Coast of Florida so all you have to do is catch them. Grits, corn meal and flour are staples that even the poorest people could get. And a can of pork & Beans don't cost so much. Hence "poor peoples food".
For you folks who think that Mullet is a bait fish or some kind of throw away inedible fish then you're fooling yourself because you have never tried it. They can grow as large as one and a half feet long. Their roe is shipped to Asia as a Caviar. They are often smoked. If you can't find any Mullet, Catfish fillets will do.

Preparation: Cut a medium onion in half. Dice one half and chop the other half as fine as possible. Keep them separate and set aside.
Get a small pot of grits started on the stove, four or five servings worth maybe. Add a couple of Tbsps. of butter and a little salt. When done, cover and set aside.
Empty a can of pork & beans into a pot and start heating on low. Add the "diced" half of the onion to the beans. Stir and let them cook.

Hush Puppy mix:
1 1/2 cups corn meal
1 egg
1/2 cup flour
1/2 finely chopped onion (the other half, see above)
1/2 tsp. baking soda
Warm water
Put all of the ingredients into a bowl and stir in warm water a little at a time. Try not to make the batter too thin. Mix by hand until thick enough to pick up a wet ball with a tablespoon. Set aside.

Cheese Grits:
After the grits are done, add a raw egg to the hot grits and stir briskly. Add a cup of shredded cheddar cheese to the hot grits and egg. Continue stirring until the grits change from white in color to yellow. Add more cheese if needed.

Fried Mullet:
Preheat some oil in a cast iron skillet. Just warm it up (not too hot).
Six skinless Mullet fillets
1 cup corn meal
1/2 cup flour
salt and pepper
1 cup milk
Pour the milk into a shallow pan and place the fish into the milk (enough to coat them). Mix together the corn meal, flour, salt and pepper on a flat surface. Check the pork & beans, they should be done by now. Bread the fillets one at a time in the cornmeal mixture and set aside. Turn the stove up under the heating oil to about medium high. Place the fillets in the hot oil and fry. You can probably do the rest own your own. Once the fish are all cooked, re-stir the bowl of hush puppy mix. Drop gobs of hush puppies into the hot oil with a table spoon. Fry until done. Serve the mullet with tarter sauce or squeezed lemon juice.

These are the kinds of meals that my father had as a child during the depression. Food was plentiful in Florida. I still love fish and grits cooked any style today.

#715615 - 04/29/09 02:36 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: ben willis]  
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Joe Wrabek Offline
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One more. Cooked this again last night.

VIETNAMESE FAST FOOD

I ran across thison a PBS cooking show called “Yann CAN Cook!” I don’t know if it’s still on the air. I’ve used this recipe so long I don’t have any idea how much it resembles what the fellow did. What got my attention was him yelling (I think he always yelled) “I cook you dinner in 15 minutes!” You can do it in less.

“Vietnamese fast food” is FISH, of course, cooked Lao-Tse style—high temperature for a short time. You can use any tasteless flat fish—sole, cod, rockfish (I’ve even used catfish, which does have some taste to it). All the taste is in the batter.

You can do this in the big wokky frying pan if you like; I use an electric skillet. Crank the temperature up to somewhere between 350 and 400 degrees, add any kind of oil (it does not need to be made from virgins), and then (this goes REAL fast):

I. MAKE THE BATTER. One egg, around 2 Tbsp. Cornstarch, some humongous sprinklings of basil and garlic salt and whatever else you like (grated Parmesan cheese is good). Mix it thoroughly with a fork, till it looks like… well, if your dog did something like this, you’d be taking him/her to the vet.

II. CHOP UP 1 whole onion, toss it into the skillet (oil’s hot now).

III. CUT UP 1 POUND OF THE FISH into roughly two-bite sized pieces, mush them around in the batter, and toss them into the skillet.

IV. NUKE 3 BIG CARROTS, french cut, 4 minutes on high in the microwave. Soon as they’re done, toss them into the skillet. (It’s probably time to turn the fish, anyway. They’ll be getting brown on the bottom.)

V. NUKE 2 MEDIUM OR 3 MEDIUM-SMALL POTATOES, any kind, 4 minutes on high in the microwave. Soon as they’re done, slice the potatoes—3 or 4 slices apiece—and dump them in the skillet. Rearrange the fish so it don’t stick. Make sure at least one of the potato pieces is in contact with the bottom of the skillet.

VI. As soon as the abovementioned piece of potato starts to get brown on the side that’s in contact with the bottom of the skillet—less than 2 minutes, believe me—it’s done. Serve it up. You’ll have enough for 3 people, or 2 plus lunch for one the next day.

So… Next time you’re tempted to pop something into the microwave because you don’t have time to prepare dinner, do this instead. Lots healthier, and tastes lots better.

#715618 - 04/29/09 02:45 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
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Mike Dunbar Offline
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Nashville Tennessee
Originally Posted by Jean Bullock
Is this a blackened chicken recipe, Mike? Thanks for posting.


Jean, no this isn't blackened chicken. The high heat quickly turns the skin crisp and brown. It looks "carmelized." That seals in the juices. The chicken becomes tender and juicy. The potatoes absorb excess grease and cook in it. It's really wonderful.


You've got to know your limitations. I don't know what your limitations are. I found out what mine were when I was twelve. I found out that there weren't too many limitations, if I did it my way. -Johnny Cash

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-niteshift

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#715932 - 04/30/09 11:07 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Mike Dunbar]  
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Jean Bullock Offline
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Thanks, Niteshift. It looks delicious.


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#715933 - 04/30/09 11:10 AM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Jean Bullock]  
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Thanks, Ben and Joe!


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#717566 - 05/05/09 06:34 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: ben willis]  
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Ben, I'd be cow fat if I lived next to you. LOL! The chicken and that cornbread recipe you posted have me drooling.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#717582 - 05/05/09 07:26 PM Re: JPF Cookbook / Meat/Poultry/Fish/Seafood [Re: Tricia Baker]  
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Thanks Trish, They are a bit excessive fat wise, but we all deserve a treat now and then.

#722952 - 05/22/09 07:47 PM Barbecued Pork Ribs [Re: ben willis]  
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Tricia Baker Offline
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Barbecued Pork Ribs

[Linked Image]

1 slab pork ribs

Sprinkle with paprika, pepper, garlic powder and a touch of cumin, then rub into the meat. Brush with your favorite barbecue sauce and place on a long metal pan that has been lined with heavy duty aluminum foil. Preheat oven to 400 degrees F, then once up to temp place ribs on uppermost rack. Bake uncovered for 25 to 30 minutes, then cover with heavy duty aluminum foil and bake at 325 degrees F for about 2 hours. Uncover and allow to "rest" before cutting. Once meat has rested for about 30 minutes cut into sections of 2, 3 or 4 ribs and serve with additional barbecue sauce. One slab feeds 2-3 people.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#723483 - 05/24/09 08:33 PM Re: Barbecued Pork Ribs [Re: Tricia Baker]  
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Jean Bullock Offline
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Slurp. I can just taste it. Look how easily it pulls off the bone.


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#723585 - 05/25/09 03:52 AM Re: Barbecued Pork Ribs [Re: Jean Bullock]  
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Johnny Daubert Online content
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New Jersey, USA
"Broiled Salmon Daubert"

Wild Salmon, (when possible), broiled in 1/2 inch Olive Oil, (Glass dish) with Thin Sliced Garlic pushed slightly in, with think Lemon Pepper, Sea Salt and Butter. Cindy keeps me around for this! The following are two of the three reasons:

Side dishes, (a MUST):

1. Bush's Baked Beans with Onions. YEP! You read right.

2. Acme's Supreme Seafood Salad. *If not Acme, then I guess some other supermarkets might have a decent mixture. (a 1/4 pound for two people). Adjust from there.

The baked beans really make this meal, as the sweetness of the sauce compliments Salmon as nothing I have tasted. (You can't get this out). That sauce also blends in great with the fish sauce. (Found all that out by not having anything else interesting enough, so I thought to try the Bush's Beans. Everyone loves it and asks for it regularly.

Instructions:


1. Pour in 1/4 inch Olive Oil of choice in glass broiling pan

2. Soak both sides of Salmon. Place as usual.

3. Add eight thinly sliced Fresh Garlic pieces for each piece in zig zag form.

4. Moderately sprinkle Sea Salt

5. Heavily sprinkle Lemon Pepper. Hide the color of thre fish, (mostly). This helps to make a nice crust.

6. Add moderate amount of butter starting in the middle and making sure there will be enough to have the ends cripsy brown from it.

7. Place in the Broiler Section of a regular oven and set on HI for 18 minutes. (The tops should be somewhat chard and crispy). I once had it cooking on LO for 22 minutes. So, see what best for you for your broiler. (Have the pan about 8 inches from the upper flame).

8. When done, carefully move the pan to the top of the stove, (USE OVEN MITS or THICK Hand Towels)! Use the sauce in that glass dish to generously pour over the Salmon on the plates with a ladle, letting it go all over the plate starting on the Salmon. Add on the baked Beans to one side of the Salmon and on the Salmon Sauce. Add the Seafood salad over the sauce on the other side of the Salmon. Add Sea Salt to taste if needed. You might have put enough in before cooking.

9. Eat and go Hmmmmmm (Best to blend any of the three at one time, (two or all three at once on the fork = Extra HMMMM!

Your better half will have sparkly eyes during and after wards.

Enjoy!









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#723702 - 05/25/09 03:25 PM Re: Barbecued Pork Ribs [Re: Johnny Daubert]  
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Jean Bullock Offline
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John, that sounds delicious! Can you get a pict of the final product, next time you make it?


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#724757 - 05/29/09 03:42 AM Re: Barbecued Pork Ribs [Re: Jean Bullock]  
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NV
Italian fried chicken with Angel Hair Alfredo.



Pound some boneless chicken breasts so that they are thinned out. Then, dip them in egg that has been scrambled. The next step is to mix some flour (amount dependent upon how much chicken you need to cover, so guestimate) with a third portion of Progresso Italian Bread Crumbs. (So, if you have 2/3 cup flour, add 1/3 cup breadcrumbs)

Add to that flour mixture a touch of salt, pepper, garlic salt, oregano, basil, parsley and red pepper. I just put a little of each spice in the flour/bread crumb mixture and mix it up.

Then, dip the chicken in the mixture. The egg covering should help the mixture to stick.

Fry the coated chicken in vegetable oil (I think olive oil is too heavy for this) on a medium-low heat. Just coat the bottom of a non-stick frying pan with oil. You can add more as it cooks, but you don't want to soak the meat in oil!

Let it take its time to cook so that you have a nice browning on the outside and the meat stays moist on the inside. You can check the chicken by cutting a piece open. I even sometimes cut up the chicken into bite-sized pieces while it's cooking.

Okay, now that the chicken is frying in the pan (slowly), you can now boil the water for the pasta. Fill a large pot over half way with water. Put just a capfull of oil in the water to keep the pasta from sticking. I like the thinness of angel hair pasta, but you can use any type of pasta you like. Use a pound for this recipe.

While the water is boiling and the chicken is frying, I like to sautee' up some carrots, broccoli and mushrooms in garlic, butter and pepper. You don't have to do this if you don't want to add the vegies.

When the chicken is done, I lay it on paper towels to drain the oil off. I even pat it.

Now, for the alfredo sauce. I take a regular size container of sour cream and place it in a pot. I add about a quarter cup of milk (you can also use cream or half-n-half if you want it richer) and add about 1/4 stick of butter. Heat this until it starts to boil. Then, add about a quarter cup of parmesian cheese (like Kraft in the green container) and then sprinkle the same spices in the sauce as you placed in the chicken coating.

You can taste this and decide if you want more cheese or spices. The mixture should be creamy, not runny. If it's runny, take it off the heat and let it cool a bit. It will thicken when it cools. You can also add cheese to thicken.

When you are cooking the pasta, make sure to stir it so it doesn't stick together. Taste it after about three minutes to make sure it doesn't get too soft. I like it a bit chewy.

When the pasta is done to your liking, drain it and then put it back in the pot. Stir in a tab of butter to keep it separated.

Now, it's time to serve all this up. I put the pasta on the plate first. Then, I lay the chicken and vegies on the top. Smother it in the sauce. I also sprinkle a bit of parmesian cheese on the top and even add a touch of red pepper for color.

This is a wonderful dish to heat up or even eat cold later!

Enjoy.

Heidi


"And, in the end, the love you take is equal to the love you make." Paul McCartney
#725027 - 05/30/09 02:54 AM Re: Barbecued Pork Ribs [Re: Heidi Thompson]  
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Jean Bullock Offline
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Sounds yummy and not that tricky to make. Thanks for posting the recipe, Heidi.


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#731005 - 06/19/09 01:24 PM Moroccan Style Chicken [Re: Jean Bullock]  
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Tricia Baker Offline
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[Linked Image]

Morrocan Style Chicken

1 whole chicken-cut up, skin on
2 lemons, halved, then quartered
2 T olive oil
1 large onion, thinly sliced
2 cloves chopped garlic
1 T paprika
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
2 cups chicken broth
½ cup green olives
½ cup olive brine
3 ribs celery, cleaned and cut into 4” sections
1 T flour mixed in ½ cup cold water, stirred well to remove any lumps

Brown chicken pieces skin side down in 5-6 quart dutch oven first over medium heat in olive oil. Once browned, remove chicken from pan and set aside. Caramelize onions in remaining chicken fat/olive oil, then add all ingredients in dutch oven. Cover and cook on top of stove for 30 minutes on medium heat, then transfer to 350 degree oven for 40 minutes. The sauce is great served over rice.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#731023 - 06/19/09 02:04 PM Re: Moroccan Style Chicken [Re: Tricia Baker]  
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Joe Wrabek Offline
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Tricia, this looks yummy. I bet I could make it work with fish. (Since I'm allergic to meat, I couldn't do chicken.) I did get a can of seafood broth (basically pureed shrimp, and the water they rode in on) I've been itchin' to try on something.

Joe

#731029 - 06/19/09 02:22 PM Re: Moroccan Style Chicken [Re: Joe Wrabek]  
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Tricia Baker Offline
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Joe, I'd cook the sauce first then add the fish at the last minute. Maybe I'd even cook it separate, then put the fish over rice and pour the sauce over all that??? That'd probably work fine.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#731034 - 06/19/09 02:30 PM Re: Moroccan Style Chicken [Re: Tricia Baker]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
Good idea, Tricia. I'll do dat. It'll have to wait till I've got more ginger, though--I'm out I've got some tasteless flat fish ("swai," it's called) I'd like to try this on.

joe

#731281 - 06/20/09 01:52 PM Re: Moroccan Style Chicken [Re: Joe Wrabek]  
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Jean Bullock Offline
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Sounds yummy to me, I've got dibs on a celery rib.


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#741470 - 07/28/09 08:55 PM Chicken Fajita Wrap [Re: Jean Bullock]  
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Tricia Baker Offline
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[Linked Image]

Chicken Fajita Wrap

1 1/2 pound package boneless, skinless chicken tenders
Italian Dressing or Red Wine Vinaigrette (I use one or the other, depending on what mood I'm in.)
1/4 head of iceberg lettuce, cleaned then shredded
1 small yellow bell pepper
1 small onion
1 cup of shredded cheddar cheese
Sour cream, guacamole, salsa, Ranch dressing (any or all of these ingredients)
1/4 cup finely diced cucumber

Rinse, dry then place in a bowl with Kraft Italian Dressing-use enough to coat well. Allow to marinade overnight.

Pour chicken and marinade into a large saucepan and cook over low to medium heat. Once the chicken is cooked on one side, flip to other side and add:

1 medium yellow bell pepper, chopped
1 small white onion, halved then sliced

Cook until veggies are tender and chicken is well done. In the meantime wash and prepare iceberg lettuce and chop tomatoes. You can add finely diced cucumber, as well, if you like it. Grate 1 cup of cheddar cheese and set aside for wrapping.

For assembly:
Place one large flour tortilla on a plate. Place two chicken tenders and some of the onion and bell pepper in the center of the tortilla. Add chopped lettuce and tomatoes and then a dollop of sour cream, Ranch dressing of your choice OR salsa. You can add guacamole or any other condiment you can think of. Turn sides of tortilla toward the center and roll the entire wrap until it resembles a packet. Slice diagonally and enjoy. 1 package of chicken tenders should make at least 4 wraps.




"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#741508 - 07/28/09 11:16 PM Re: Chicken Fajita Wrap [Re: Tricia Baker]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
Bet this'd work with fish, too.

Joe

#741511 - 07/28/09 11:39 PM Re: Chicken Fajita Wrap [Re: Joe Wrabek]  
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Tricia Baker Offline
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Greenwood, LA USA
I'm sure it would. I would cook the fish separately from the veggies, though. Then, mix it all together.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#741629 - 07/29/09 01:13 PM Re: Chicken Fajita Wrap [Re: Tricia Baker]  
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Jean Bullock Offline
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Two words for this, Ms. Tricia.

YUM EEE!

PS: Great photo!


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#741944 - 07/30/09 01:34 PM Re: Chicken Fajita Wrap [Re: Jean Bullock]  
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Bill Robinson Offline
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Curmudgeonville, Tn
Chicago style Italian Roast Beef Sandwich.

There is only one place in the world you can get a decent Italian Beef Sandwich.
Chicago.
But you can come close in my Kitchen.

I have tried several recipes for this dish. This one is a combination of them.


5# top Sirloin Roast. Leaner the better. (Rump is OK)
1 TBSP Italian Seasoning
2 cloves garlic Minced (powder is OK but not as good)
1/2 tsp coarse pepper(grind your own if you can)

Place Roast in a roasting pan, sprinkle on the Italian seasoning and Garlic, Cover and roast at 350 degrees until rare. DO NOT OVERCOOK.

Remove the roast from the pan but leave the drippings.
Add
2 cups water (boil first)
2 Beef bullion cubes
2 tsp oregano (some say less but I like the taste)
1 tsp thyme
2 TBSP Tabasco sauce
8 cloves chopped garlic
2 TBSP Worcestershire sauce


Simmer this mixture for about twenty minutes. Stir occasionally, don't let it caramelize on the sides of the pan.
Let the mixture cool a bit and taste for salt. salt as needed.

Slice the roast very thin. The thinner the better.
Place the sliced meat in the gravy and cover. Let in Marinate in the Fridge overnight.


The next day, after you have been dreaming about it all night.

Heat the Meat/Gravy mix.. PLEASE don't microwave it, YUK.
Prior to serving simmer some sliced green pepper in a little olive oil for a garnish.
Jalapeno pepper are a nice Garnish as well.
Giardiniera mix is even better. (homemade of course)

The Bread is Important. Crusty Italian style rolls are the best. I like to buy the long french bread loafs (can't find the Italian here). They are about two feet long and about three inch diameter. Cut the bread into 6 inch sections and bake a few minutes until the crust is crunchy. Just be careful to not over cook it. You want the middle soft. Slice lengthwise.

Serve up the meat on the bun and Garnish with green peppers and if you like a little Zip, Jalapenos.
For a softer sandwich spoon on some of the gravy. Some say the more the better.

Next time I make it I'll take a picture.



Last edited by Bill Robinson; 07/30/09 01:43 PM.

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#742095 - 07/31/09 03:08 AM Re: Chicken Fajita Wrap [Re: Bill Robinson]  
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Jean Bullock Offline
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Bill, (drool) that sounds so delish. Thanks for posting this.


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#744364 - 08/10/09 10:03 PM Easy Crockpot Beef Stroganoff [Re: Jean Bullock]  
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Tricia Baker Offline
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[Linked Image]


Easy Crockpot Beef Stroganoff

2 1/2 lbs lean stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 envelope onion soup mix
1 carton sliced mushrooms
1/2 cup white wine (optional)
1/2 cup red wine or port (optional)
2 T dehydrated onions
1/2 cup sour cream
Black pepper to taste (I used 1 tsp.)

Place stew meat in bottom of crockpot. Mix all other ingredients in mixing bowl, then pour over stew meat. Cook all day on low setting. Serve over cooked egg noodles. I had extra "juice" due to using the wine-would easily have been enough for 1 1/2 packages of cooked large egg noodles for those who need to stretch your dollar. Serves 4-6 easily.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#744440 - 08/11/09 02:38 AM Chicken Salad [Re: Tricia Baker]  
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Tricia Baker Offline
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Greenwood, LA USA
[Linked Image]

I added the Lo Mein noodle suggestion by Beth Williams. Great idea!

Chicken Salad

1 whole chicken-cooked, deboned and chopped
1 cup sliced green grapes
1/2 cup chopped walnuts
1/4 to 1/2 cup chopped purple onion (depending on your taste)
3 T dill pickle relish
1/4 to 1/2 cup Miracle Whip
2 to 3 T honey mustard
Salt and pepper to taste

Mix all ingredients except Miracle Whip in large mixing bowl. Begin adding Miracle Whip salad dressing slowly. Use just enough to coat each ingredient. Chill for 2 hours before serving. (Chicken salad should "mound" when spooned over lettuce leaves.) Would be good to top with Lo Mein noodles or croutons.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#744633 - 08/11/09 09:41 PM So Good Chicken Spaghetti [Re: Tricia Baker]  
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Tricia Baker Offline
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[Linked Image]

The ladies who cooked in the lunchroom at Dubach High School used to make this divine chicken and spaghetti dish for us throughout the school year. I loved it. When I got older, I decided to try to imitate their recipe. Many years later after much trial and error, this is what I've come up with. It's not THEIR recipe but it's pretty close.

So Good Chicken Spaghetti

1 whole chicken-cooked, cooled and deboned
Set chopped chicken aside

Place 2-3 T olive oil in 5 quart dutch oven and add:

2 ribs celery, sliced
1 small onion, chopped
1 clove garlic, chopped

Cook vegetables over low to medium heat. Once celery, onion and garlic are translucent add:

1 32 ounce container chicken broth (or 2 ½ cups strained broth from the chicken)
1 medium sized ripe tomato, peeled and chopped
½ green bell pepper, chopped
¼ cup roasted red peppers finely chopped

Allow this to come to a rolling boil then add:

¼ to ½ cup Mild Pace Picante sauce
1 can cream of celery or cheddar soup
2 soup cans of water
Salt and pepper to taste
1 T parsley

At this point, you can add the cooked chopped chicken. Over low to medium heat allow to come to slow rolling boil again. Then, add one 14 ounce package spaghetti noodles. Be sure to break the noodles in half. Separate them once you drop into the pot. You will have to stir occasionally to be sure they don't
stick to the pot. Once noodles are cooked, serve and eat with crackers or your choice of bread. Serves 6-8 people easily. Freezes well.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#745268 - 08/14/09 10:32 PM Re: So Good Chicken Spaghetti [Re: Tricia Baker]  
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Jean Bullock Offline
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Three in a row and they all look delish, Trish.

I think my daughter may like that chicken spaghetti one. I am going to try it out on her.

Thanks for posting.


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#745287 - 08/15/09 12:29 AM Re: So Good Chicken Spaghetti [Re: Jean Bullock]  
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You're welcome, Ms. Jean. It was very tasty. Hope she'll like it. Good to see you!


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#745289 - 08/15/09 12:34 AM Re: So Good Chicken Spaghetti [Re: Tricia Baker]  
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Caroline Offline
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Trish, you are awesome, when are you having me over for dinner?? Someone has to tell these poor unsuspecting folks if you really are as good a cook as you let on to be.


Caroline


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Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#745358 - 08/15/09 01:45 PM Re: So Good Chicken Spaghetti [Re: Caroline]  
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Caroline, you're welcome anytime! I don't know about awesome but I try. Can't wait to get the new range. That'll come next week. Got the dishwasher and refrigerator.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#745373 - 08/15/09 04:00 PM Turkey Enchiladas [Re: Tricia Baker]  
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This is one of my brother's favorite recipes. He loves to make them a day or two after Thanksgiving and Christmas. They are so tasty and you can substitute chicken for turkey:

Turkey Enchiladas
from Michael Attaway

1 lb or so left over deboned and diced turkey
1 pint sour cream
1-2 cups grated colby, cheddar and monterrey jack cheese
1/4 cup diced Cilantro
1/4 cup diced green onions
2 cans enchilada sauce (red)
15 or so corn tortillas

Mix left over turkey, sour cream and cheese until mixture is pasty, then add green onions and cilantro. Warm tortillas in microwave for about 1 minute-put a cup of water in the microwave to keep the tortillas from drying out. They roll better when they are warm. Meanwhile, spray oblong baking dish with Pam. Use 2-3 Tablespoons of turkey mixture in tortilla then roll it up. Place seam side down in prepared baking dish. Keep rolling them until all tortillas are stuffed and rolled and the baking dish is full. Preheat oven to 350-375 degrees F. Pour enchilada sauce on top of the enchiladas. Make sure enchiladas are fully covered-this will keep the tortillas from getting tough once baked. Bake for about 20 minutes at 350-375 degrees. Add additional grated cheese to top and bake another 10 minutes. Let cool and eat. Serve with sour cream and quacamole and garden salad.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#748195 - 08/29/09 10:51 AM Re: Turkey Enchiladas [Re: Tricia Baker]  
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Jean Bullock Offline
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The Turkey Enchiladas sounds delicious. Regarding the enchilada sauce - would that be the red sauce or the green sauce?


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#748196 - 08/29/09 10:57 AM Re: Turkey Enchiladas [Re: Jean Bullock]  
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Thanks, Ms. Jean. The red kind. Sorry. Forgot there's green also.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#754143 - 09/22/09 09:16 PM Crawfish Etouffee [Re: Jean Bullock]  
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[Linked Image]

Crawfish Etouffee
2 lbs crawfish tail meat
1 onion, diced
1 bell pepper, chopped
2 or 3 ribs celery, chopped
2 or 3 ripe tomatoes, peeled and chopped
2 cups chicken stock
¼ cup flour
¼ cup canola oil
½ stick butter
3 T extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
2 dashes Louisiana hot sauce
2 or 3 bay leaves
2 T freeze dried parsley
Cooked rice, for serving

Melt butter in large dutch oven, then add olive oil. Add chopped and diced celery, onion and bell pepper then cook till translucent. Remove from heat. In skillet add canola oil and flour for roux over medium heat, stirring constantly until the color of peanut butter. When ideal color reached, begin to
adding chicken stock slowly, mixing well to avoid lumps. Once all chicken stock added, then transfer liquid to large dutch oven and add tomatoes and seasonings, including bay leaves and parsley. Bring to boil over medium to high heat, then turn heat to simmer and cover until tomatoes are soft-about 30 to 45 minutes. Add rinsed crawfish tails and simmer for another 10 minutes over medium heat. Serve and eat. Serves 4-6. Left over etouffee freezes well.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#754164 - 09/22/09 11:23 PM Re: Crawfish Etouffee [Re: Tricia Baker]  
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I love the presentation, Ms. Tricia. This looks sooooooooooooooo yummy.


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#754166 - 09/22/09 11:30 PM Re: Crawfish Etouffee [Re: Jean Bullock]  
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Those are my Dollar Store Christmas dishes. LOL! One year I "splurged" and bought 6 plates and 6 bowls of a cheap pattern.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#757704 - 10/06/09 10:00 PM Pork Shoulder Roast with Mushroom, Onion & Curry Sauce [Re: Jean Bullock]  
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[Linked Image]


Pork Shoulder Roast with Mushroom, Onion and Curry Sauce

1 ½ lb pork shoulder roast
3 T extra virgin olive oil
½ sliced and quartered onion
12-14 small mushrooms
2 T butter
¼ tsp ground ginger
1 ½-2 tsp curry powder
1 clove crushed garlic
Salt & pepper to taste
Slurry of 2 T flour ½ cup cold water
1 cup white wine
1 ½ cups chicken stock

2 T extra virgin olive oil in cast iron dutch oven. Brown pork loin on all sides over medium heat. Remove from pan and set aside. In that same dutch oven and over medium heat, cook onions and sliced mushrooms in 1 T olive oil until onions turn almost translucent. Turn heat to low and add 2 T butter. Allow butter time to melt, stirring to evenly coat mushrooms and onions. Add flour and cold water slurry and increase heat to medium. Allow to come to a gentle boil, then add crushed garlic, wine, chicken stock and spices. Return pork roast to dutch oven and cook uncovered in 350 degree oven for 50 minutes. Reduce heat to 325 and cook another 20 minutes. If your gravy gets too thick, add additional chicken stock. Serve with rice or mashed potatoes.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#776564 - 12/05/09 09:41 PM Re: Pork Shoulder Roast with Mushroom, Onion & Curry Sauce [Re: Tricia Baker]  
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Potato Chip-Crusted Chicken

I dont claim credit or blame for this one-just happened to see it in AOL and thought it was a unique idea for those who can actually cook-which I cant.........but if you can give it a try and tell me if its any good.........heres the cut and paste recipe

Ingredients

* 2 3 oz. boneless, skinless chicken breasts, visible fat removed
* 1/3 cup low-fat buttermilk
* olive oil spray
* 1 teaspoon onion powder
* 1/4 teaspoon paprika
* 1/4 teaspoon black pepper
* 1/8 teaspoon salt
* pinch of cayenne
* 1 1/2 ounces (about 1/2 cup) finely crushed Baked! Ruffles potato chips

| More

* Print
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* Save This Recipe
* Add to Grocery List

Cooking Instructions

Place the chicken breasts between two sheets of plastic wrap or wax paper on a flat work surface. With the flat side of a meat mallet, pound them to an even 1/2-inch thickness. Put the chicken breasts in a resealable plastic bag that is slightly larger than the breasts. Pour the buttermilk over the breasts, seal the bag, and then turn the bag to coat. Refrigerate for at least 6 hours or overnight, rotating once or twice.

Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with spray. Mix the onion powder, paprika, black pepper, salt, and cayenne in a small bowl. Put the chips in a medium shallow bowl. Remove one chicken breast from the buttermilk and let any excess buttermilk drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer the breast to the bowl of crushed chips and cover completely with the chips.

Place the coated breast on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.

Lightly mist the top of both breasts with spray. Bake for 4 minutes, and then carefully flip the breasts with a spatula, being sure not the remove the coating. Lightly mist the tops with spray and bake for another 3 to 5 minutes, or until the coating is crispy and the chicken is no longer pink inside. Serve immediately.

Nutritional Information Per Chicken Breast: 206 calories, 22 g protein, 20 g carbohydrates, 4 g fat, trace saturated fat, 51 mg cholesterol,
Recipe Notes

#776573 - 12/05/09 10:09 PM Re: Turkey Enchiladas [Re: Tricia Baker]  
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Gary Gray X Offline
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TEXAS
if you'll add cream cheese to your sour cream and cheese mixture with your onions etc and place in a glass covered bowl into the microwave for 5 mins then remove and add them to already dipped tortillas , you'll see the added difference. I make these chicken enchilladas same way and turkey could be done too. I use the can of green chile for enchilladas. I would take a picture of mine but they get eaten too fast

#781400 - 12/25/09 06:09 AM Re: Pork Shoulder Roast with Mushroom, Onion & Curry Sauce [Re: WriterTomYeager]  
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This sounds very tasty, Tom. Some people use instant potato flakes or cornflakes too. I have only tried flour and bisquick. I keep forgetting about the alternatives. The baking is a good idea. Less fattening.


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#794435 - 02/09/10 05:10 PM Joe's Salmon (or Whatever) Loaf [Re: Jean Bullock]  
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Joe Wrabek Offline
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Garibaldi, OR USA
JOE’S SALMON LOAF

I finally got this down, and thought I’d share. Another good use for leftover fish (any kind of fish will work, really—I just happened to have some salmon).

i.
About 1 lb. leftover salmon or other fish
1 clove garlic (I used elephant garlic)

II.
1 15-oz. can Oriental fish broth
cornstarch for thickening
(you can substitute a can of mushroom soup for the above)

III.
1 whole medium-sized onion, coarsely chopped
3 eggs
¾ cup bread crumbs
½ tsp. salt
1/8 tsp. paprika
maybe 8-10 good shakings chopped basil

IV.
2-3 cups chopped steamed vegetables (I used carrots, cauliflower, and asparagus butts, steamed about 4 minutes in the microwave, but anything works)

V.
1 huge mushroom, thinly sliced

Hiwigo…

In a food chopper, grind up the fish and the garlic so the product is approximately the consistency of canned tuna fish. Don’t got quite a pound worth? Add canned tuna fish (no one will notice).

Heat the fish broth in a saucepan, adding enough cornstarch to make it thicken into a sort of white sauce (it’ll be clear, though—really strange stuff). You need to stir it a lot to prevent it from getting lumpy. If you’re substituting mushroom soup, you can skip this step, and use the mushroom soup straight out of the can.

Steam the veggies until not quite tender. (I got one of those nifty microwave steamers, and love it. You can do this on the stove. Takes longer, but it’s okay, really.)

Now the fun messy stuff. In a big bowl (I used the one I mix cookie batter in) with a big spoon, mix the eggs, fish, bread crumbs, basil, salt, and paprika until mixture is gloppy; add the onion, then the veggies, and finally the thickened fish broth (or mushroom soup).

Put the mixture into a greased standard-sized bread pan (it’ll just about fill it), and artistically arrange the mushroom slices on top. Bake at 350 degrees for a little over an hour (there is no way to tell whether it’s done). Let it cool a little in the bread pan, then decant it to a plate and let it cool down some more. You can serve it hot, or refrigerate it. If you refrigerate it, it will have the same consistency as meat loaf.

If it’s been refrigerated, I like to nuke it in the microwave before eating, and serve it with either cheese on top or (preferably) salsa. It is really good with salsa.

Joe

#795269 - 02/12/10 02:17 AM Re: Joe's Salmon (or Whatever) Loaf [Re: Joe Wrabek]  
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That sounds like it would taste really good, Joe. Does the top get crunchy?


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#795286 - 02/12/10 05:23 AM Re: Joe's Salmon (or Whatever) Loaf [Re: Jean Bullock]  
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Just a little. Not bad.

Joe

#796235 - 02/15/10 03:48 AM Re: Joe's Salmon (or Whatever) Loaf [Re: Joe Wrabek]  
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Oh, I think the crunchy part would taste good.


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