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Old February 10th, 2007, 03:10 PM   #1
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Default Poultry Recipes

So now for those that are on less fat content:

GLAZED TURKEY TENDERLOINS

1 LB Turkey tenderloins
1/3 cup orange marmalade spreadable fruit
1 tsp finely chopped gingerroot or 1/2 tsp ground ginger
1 tsp Worcestershire sauce

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook turkey tenderloins in skillet over medium heat about 5 minutes or until ingredients; reduce heat. Cover and simmer until juices of turkey run clear and sauce is thickened. Cut turkey into thin slices. Spoon sauce over turkey.
Serves 4.


Serves 1
Calories 205
Protein, g 26
Carbohydrate, g 18
fat, g 3
unsaturated 2
saturated 1
Dietary Fiber, g 0
Cholesterol, mg 65
Sodium, mg 240
Potassium, mg 240
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Old February 14th, 2007, 08:15 PM   #2
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FRAGRANT CHICKEN CURRY

3 Tbsp oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp Thai red curry paste
4 cups coconut milk
2 lemon grass stalks, coarsely chopped(1 tbsp powdered lemon grass)
6 kaffir limes leaves, chopped
2/3 cup Greek yogurt
2 tbsp apricot jam
1 cooked chicken, about 3 1/2lb
2 tbsp chopped fresh corinader(cilantro)
salt and ground black pepper
kaffir lime leaves, shredded
toasted coconut and fresh coriander, to garnish
boiled rice, to serve

1. Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes.

2. Stir in the coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.

3. Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth pur'ee, then strian it back into the rinsed-out pan, pressing as much of the pur'eed mixture as possible, through the Sieve(strainer) with tohe back of a wooden spoon. Set aside while you prepare the chicken.

4. Remove the skin form the chicken, slice the meat off the bones and cut into into bitesize pieces. Add to the sauce.

5. Bring the sauce back to simmering point. Stir in the fresh coriander an season with salt and pepper. Garnish with extra lime leaves, shredded coconut and coriander. Serve with rice
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Old December 1st, 2007, 12:24 AM   #3
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Default Chicken or Turkey Tetrazzini

TURKEY OR CHICKEN TETRAZZINI

This is a pretty simple dish, just spaghetti and turkey or chicken baked in a casserole with a sauce made of broth, cream, white wine, and parmesan cheese. I love it with mushrooms but they are totally optional.

SAUCE INGREDIENTS:
6 tablespoons of butter
5 tablespoons of flour
2-1/2 cups of turkey or chicken broth
1-1/4 cups of half and half (light cream)
1/2 cup of dry white wine
3/4 cup of shredded parmesan cheese

OTHER INGREDIENTS:
3/4 pound of mushrooms, sliced (optional)
Salted water
8 ounces of uncooked spaghetti
3 to 4 cups of cooked turkey or chicken, in bite-size pieces
Salt to taste

PARMESAN CREAM SAUCE WITH WINE:
Melt 2 tablespoons of the butter and stir in the flour.
Gradually blend in the broth, cream, and wine. After
the mixture starts to simmer, cook and stir it for about
3 minutes. Stir in 1/2 cup of the parmesan cheese.
Measure 1 cup of the sauce, separate it from the rest of
the sauce, and and blend the remining cheese into that
1 cup.

SAUTED MUSHROOMS:
Melt the remaininging 4 tablespoons of butter in a pan, add
the mushrooms, and cook, stirring, until lightly browned.
Set aside.

PASTA:
Bring a large pot of wter to a boil, add spaghetti, and cook
until just tender, but not soft.

ASSEMBLE:
Combine the larger portion of the sauce, the mushrooms (save a
few for garnish), the hot spaghetti, and the turkey or chicken.
Salt to taste. Turn the mixture into a large shallow casserole
dish or baking pan, or into individual casserole dishes. Spoon
the reserved 1 cup of sauce evenly over the surface and top with
the reserved mushroom slices.

BAKE AND BROIL
Bake in a 375 degree oven until the mixture is hot and bubbling,
which will probably be about 15 minutes for a large casserole
and about 8 minutes for individual casserole dishes. Broil the
top until lightly browned.

CHANGES I OFTEN MAKE:
Since I don't usually have cooked turkey on hand, I most often
make this with gently poached chicken breasts. To make this
recipe more healthy, I sometimes substitute non-fat milk for the
cream, which makes it not as rich, but still delicious. I
suppose you could also substitute broth for the cream (never
thought of trying it that way). Instead of topping the casserole
with a few of the reserved mushrooms, I like to mix in all the
mushrooms and top the casserole with buttered, fine, dry
breadcrumbs. The buttered crumbs usually get crispy by the time
the dish is cooked, so I rarely have to put it under the broiler
to brown the top.

Last edited by Kathie Fry; December 1st, 2007 at 03:31 AM.
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Old December 20th, 2007, 12:07 PM   #4
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Roast Chicken Dutch Style
Place 1 C. butter in an iron kettle (preferably). After butter has heated until foam has gone down put in whole chicken which has been thoroughly dried. Brown on all sides. Add 1/2 C. water and cover tightly. Cook slowly adding not more than 1/2 C. water as it boils down.
After chicken has cooked one hour, add salt. Allow three hours for chicken one year old. When ready to serve make brown gravy from remaining liquid.
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Old December 29th, 2007, 03:28 PM   #5
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TURKEY POT PIE

Place in a baking dish a layer of parboiled and diced potatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full.

Pour sauce over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven.


SAUCE

1 cup of milk
1 cup of turkey stock
5 tablespoons of flour

Stir until flour is dissolved in the milk and stock and bring to a boil. Season.
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Old January 5th, 2008, 12:44 AM   #6
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SPICY CHICKEN ENCHILADAS WITH NUTS

1 lb fresh or 1 12-ounce can tomatillos
2 cloves garlic, peeled
2 jalapeño peppers, seeded (about 2 teaspoons... or more!)
2 tablespoons cilantro leaves
2 tablespoons onion
2/3 cup sour cream

1 tablespoon honey
1/4 teaspoon salt
1/3 cup canned diced green chilies, drained
8 corn tortillas
1 1/2 cups cooked shredded chicken
2 to 3 cups coarsely chopped toasted hazelnuts.
If using fresh tomatillos, prepare by washing and removing husks. Place in sauce pan, cover with water, and simmer until tender, about 5 to seven minutes; drain. If using canned tomatillos, drain and discard the liquid.
Sauce:
Mince garlic, jalapeños, cilantro, and onion in a food processor or blender. Add drained tomatillos, sour cream, honey, and salt; puree. Mix in green chilies and set aside.

Tortillas:
Soften tortillas either by wrapping in foil and placing in hot oven until warm, or by covering loosely with plastic wrap and placing in microwave oven until heated.

Divide chicken among the tortillas, add about two tablespoons each of sauce and cheese. Sprinkle each with about 2 teaspoons chopped hazelnuts, and roll tortilla around the filling.

Pour 1/4 of the remaining sauce in the bottom of a greased 9 x 12 baking dish. Place filled enchiladas in the dish, seam side down, and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.

Bake in 350º oven until heated through, about 20 minutes.
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Old January 21st, 2008, 02:45 AM   #7
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BROILED TURKEY SANDWICH

2 c. broiled turkey
½ c. chopped celery
1/3 c. mayonnaise or salad dressing
½ c. chopped green pepper
1 tbsp chopped onion
2 tsp lemon juice
salt and pepper


6 slices of bread
Soft butter or margarine

1 c. shredded sharp process American cheese
Combine first 6 ingredients; add salt and pepper to taste. toast bread on one side; butter un-toasted side.
Spread turkey mixture on buttered side of bread, covering all edges. Broil 4 inches from heat about 3 minutes or till turkey mixture is heated through. Sprinkle with cheese; broil about 1 minute or till cheese is bubbly.
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Old January 21st, 2008, 06:07 PM   #8
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Here is a recipe from my collection that dates back around 75 yrs ago. This is from a chef who opened a inn off of Long Island.

Cocotte of Guinea Hen with Brandy Sauce


GUINEA HEN
SALT, PEPPER
THYME
BUTTER
CORN OIL
CORNSTARCH
CHICKEN STOCK
CHICKEN BOUILLON CUBE
GARLIC
RED CURRANT JELLY
CREAM (SWEET OR SOUR)
BRANDY
RED WINE

1. Preheat oven to moderately hot (375F.).
2. Take: an oven-ready guinea hen. Rub it lightly inside and out with: 1 tsp slat and 1/8 tsp pepper. Place inside cavity: 1 leaf thyme. Truss the guinea hen and brush with melted butter and a little corn oil.
3. Place bird on its back in shallow roasting pan in the moderately hot oven. After 10 minutes baste with a little melted butter and corn oil and turn on its side. Repeat in 10 minutes, turning on either side. Baste and turn every 10 minutes. In 30 minutes the bird should be golden brown.
4. Reduce oven heat to slow (300F.).
5. Transfer guinea hen to small oval cocotte or casserole with tight-fitting cover.
6. Add: 1 tbsp butter and ½ c. chicken stock. Cover and place in slow oven for 20 minutes.

SAUCE
1. Pour off all cooking fat from roasting pan, being careful not to lose the brown drippings.
2. Place over medium heat and add: ¼ c. red wine. Stir to lift drippings. Add: ¾ c. chicken stock, 1 chicken bouillon cube, 1 tbsp butter, a pinch of thyme, 1 clove garlic, 1 tbsp red currant jelly, and 1 tbsp sweet or sour cream. Stir will to blend and bring to a boil.
3. If sauce needs thickening dissolve: 1 tbsp cornstarch in ½ cup water. Add to the sauce little by little, stirring constantly. Stop when sauce is thick enough.

PRESENTATION
Strain sauce over guinea hen in casserole. Sprinkle: 1 ounce brandy over all and serve piping hot.
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Old January 30th, 2008, 11:36 PM   #9
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"HEALTH THOUGHT CHILI"


Ingredients
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
Chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

Directions
1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings
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Old January 30th, 2008, 11:38 PM   #10
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SPUNKY CHILI

Ingredients
1-1/3 cups dry pinto beans (8 ounces)
8 cups water
3 14 1/2-ounce cans tomatoes, cut up
4 medium green sweet peppers, chopped (3 cups)
4 medium onions, chopped (2 cups)
2 cloves garlic, minced
2-1/2 pounds lean ground beef
1 pound lean ground pork
1/2 cup snipped fresh parsley
1/3 cup chili powder
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons cumin seeds

Directions
1. Rinse beans. In a 5- to 6-quart Dutch oven, combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover; let stand in a cool place for 6 to 8 hours or overnight.)

2. Drain and rinse beans. In the same Dutch oven, combine beans and remaining 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until beans are tender. Drain, reserving 3/4 cup cooking liquid. Return beans and reserved liquid to Dutch oven. Add undrained tomatoes, sweet peppers, onions, and garlic.

3. In a very large skillet, cook and stir ground beef and pork, half at a time, over medium heat until brown. Drain well.

4. Add cooked beef and pork to the Dutch oven. Stir in parsley, chili powder, salt, black pepper, and cumin seeds. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Makes 10 servings.
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Old January 30th, 2008, 11:41 PM   #11
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WILD RICE AND CHICKEN OR TURKEY CHILI DELIGHT

Ingredients
1 lb. skinless, boneless turkey or chicken breast, cut into 1/2-inch pieces
1 Tbsp. cooking oil
1/4 cup chopped onion
1/2 tsp. bottled minced garlic
3 cups water
1 14-oz. can chicken broth
2/3 cup wild rice, rinsed and drained
2 4-oz. cans diced green chile peppers
2 tsp. chili powder
1 tsp. ground cumin
1 15 1/4-oz. can whole kernel corn, drained
1 15- to 16-oz. can Great Northern beans, rinsed and drained
Bottled hot pepper sauce
Shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers, shredded (optional)
Dairy sour cream (optional)
Snipped fresh parsley (optional)

Directions
1. In a 4- to 5-quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the turkey.

2. Stir in the water, broth, wild rice, undrained chile peppers, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until wild rice is tender. Stir in corn and beans. Heat through. Season to taste with several dashes of bottled hot pepper sauce.

3. To serve, ladle into soup bowls. Serve with cheese and sour cream. If desired, garnish with parsley. Makes 6 to 8 servings.
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Old February 1st, 2008, 11:49 PM   #12
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Cookin BBQ Chicken slow and easy
10 -12 hours (Low)
5-6 hours (high)
serves 4-5


Ingredients
2 medium unpeeled potatoes, cut into 1/2-inch pieces
1 large green sweet pepper, cut into strips
1 medium onion, sliced
1 tablespoon quick-cooking tapioca
2 pounds chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt

Directions
1.
In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
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Old February 15th, 2008, 01:12 PM   #13
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Tex-Mex Health Wraps

Ingredients

2 Tbsp. raw sugar or 1 Tbsp. packed brown sugar
2 Tbsp. Old Bay seasoning
1/2 tsp. paprika
1/4 tsp. ground chipotle chile pepper
1/8 tsp. ground black pepper
1-1/2 lb. skinless boneless chicken breast halves
6 8-inch chipotle and chili pepper flour tortillas
1 6-oz. carton lowfat plain yogurt
1/4 cup light mayonnaise or salad dressing
2 Tbsp. cider vinegar
1 tsp. pure maple syrup
3 oz. baby romaine lettuce leaves (about 4 cups)
3 oz. smoked cheddar cheese, shredded (3/4 cup)

Directions
1. In a small bowl combine sugar, seasoning, paprika, chile pepper, and black pepper. Remove and reserve 1 teaspoon spice mixture. Add remaining spice mixture to a large resealable plastic bag. Add chicken to bag and toss to coat.

2. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Wrap tortillas tightly in heavy foil. Add to grill the last 10 minutes of grilling time, turning once halfway through grilling. Remove chicken from grill and thinly slice.

3. Meanwhile, in a small bowl combine reserved spice mixture, yogurt, mayonnaise, vinegar, and syrup. Spread mixture evenly over one side of each tortilla. Top with lettuce, cheese, and sliced chicken. Roll up into wraps. Makes: 6 servings
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Old February 22nd, 2008, 02:03 PM   #14
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Turkey Panini

8 slices rye or pumpernickel bread
2 T. butter, softened
1/2 lb. deli turkey, thinly sliced
4 slices mozzarella cheese

Spread one side of each bread slice with butter. Arrange 4 bread slices, butter-sided down, in a skillet; top with turkey and cheese. Top with remaining bread slices, butter-side up. Cover and cook over medium heat for 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serves 4.
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Old February 23rd, 2008, 03:47 PM   #15
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Usually served Sept 15 for Mexican Independence Day this dish is good any day...so here it is:

MID CHILI IN WALNUT SAUCE

Ingredients

1 pound ground pork or ground raw turkey or chicken
1/3 cup chopped onion (1 small)
1 clove garlic, minced
2 cups chopped peeled apple and/or pear (2 large)
1 8-ounce can tomato sauce
1/4 cup raisins
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup slivered almonds, toasted
6 large fresh poblano peppers or 3 small green sweet peppers
1/2 cup walnuts
1 3-ounce package cream cheese, cut up
1/3 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Chili Colo recipe(see bottom)

Directions
1. For filling, in a large skillet cook ground pork or other meat, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in chopped apple and/or pear, tomato sauce, raisins, salt, 1/4 teaspoon cinnamon, and cumin. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in almonds.

2. Meanwhile, cut a lengthwise slit in a side of each poblano pepper and remove seeds and membrane. (If using, halve the sweet peppers lengthwise; discard seeds and membranes.) In a saucepan cool poblano peppers or sweet peppers in boiling water about 5 minutes or until crisp-tender. Drain the peppers well.

3. Spoon the meat mixture into the peppers. Place the stuffed peppers in a 2-quart rectangular baking dish. Bake in a 350 degree F oven about 20 minutes or until heated through. Meanwhile, for the Walnut Sauce, in a blender container or food processor bowl, combine walnuts, cream cheese, milk, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt. Cover and blend or process until smooth. Makes about 1 cup.

4. To serve, spoon Walnut Sauce and, if desired, Chili Colorado onto serving plates. Place stuffed peppers on top of the sauces. Makes 6 servings. Make-Ahead Tip: Cover and chill the filled peppers and the sauce for up to 24 hours. To serve, bake the peppers for 25 to 30 minutes or until heated through. Let the sauce stand at room temperature while peppers bake


Chili Colo recipe:
Ingredients
12 dried ancho peppers or dried mild New Mexico red peppers (4 ounces)
4 dried chipotle peppers or 4 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
3 cups water
1/2 cup chopped onion (1 medium)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1-1/2 cups chopped tomato (2 medium)
1/4 teaspoon salt
1/4 teaspoon ground cumin

Directions
1. Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open peppers; discard stems and seeds. Cut peppers into small pieces. Bring water to boiling; remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.

2. Meanwhile, in a large skillet cook onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.

3. Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove pepper skins and tomato skins and seeds; discard skins and seeds. Repeat blending and straining with remaining peppers and tomatoes. Add strained mixture to onion mixture in skillet along with salt and cumin.

4. Bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or to desired consistency. Serve with huevos rancheros, enchiladas, tamales, or grilled meats and poultry. Makes about 2 cups. Make-Ahead Tip: Spoon sauce into an airtight storage container. Cover and chill for up to 1 week
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Old March 8th, 2008, 04:26 PM   #16
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Chicken with Tarragon
1 (2 - 2 ½ pound chicken) split in half as for broiling
Salt and pepper
2 tbsp butter
2 tbsp finely chopped shallots
2 tsp finely chopped fresh tarragon or 1 tsp dried
½ cup dry white wine
¼ cup water

1. If the backbone is still attached to one of the chicken halves, hack it away or have this done by the butcher at time of purchase. This will hasten the cooking. Reserve the backbone. Also it is best to sever the join that connects the thigh bones with the legs. Do not cut through but leave the thighs and legs otherwise attached.
2. Sprinkle the chicken with salt and pepper
3. Heat the butter in a heavy skillet large enough to hold the whole chicken. Add the chicken, skin side down. Surround it with the gizzard, liver, heart, neck, and backbone.
4. Cook about 10 minutes until golden brown on the skin side turn and cook about 5 minutes longer. Remove the chicken and set aside.
5. to the skillet add the shallots and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in water.
6. Return the chicken to the skillet, skin side up, and cover. Cook about 15 minutes. Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.

4 servings.
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Old March 16th, 2008, 02:33 AM   #17
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yes she also cooks,

Elizabeth Taylor's Chicken with Avocado and Mushrooms recipe
1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce:

3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper.

In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.

Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, sauté mushrooms in butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Serves 6 to 8.
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Old March 18th, 2008, 02:25 PM   #18
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This is from those same sweet folks in Ohio.
Chicken Ole
1/4 c. butter
1 onion, chopped
1 green pepper, chopped
5 to 6 stalks celery, chopped
4-oz. jar diced pimentos, drained
4-oz. can diced green chiles
10-3/4 oz. can cream of mushroom soup
3 9-3/4 oz. cans chicken, drained slightly
12-oz. pkg. elbow macaroni, cooked
12-oz. pkg. shredded Mexican-blend cheese, divided


Melt butter in a Dutch oven over medium heat. Add onion, green pepper, celery, pimentos and chiles; sauté until tender. Stir in soup and chicken with liquid. Simmer for 10 minutes. Spread macaroni in a lightly greased 13"x9" baking pan; sprinkle with half the cheese. Spread chicken mixture over cheese; stir gently. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, until cheese is bubbly and golden. Let stand for 5 minutes before serving. Serves 12.
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Old March 23rd, 2008, 12:03 AM   #19
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AMI'S MOZZ-A-LOT A-CHICKEN

Ingredients
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
Cooking Instructions
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve hot.
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Old March 23rd, 2008, 12:14 AM   #20
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Roasted Chicken ..less mess, less stress style Dinner
Thanks to Christine!
Roasting the bird. I place a seasoned, trussed 2-1/2-pound chicken to roast in a 350 degree F oven two hours before dinnertime -- plenty of time to have it cooked and ready. I wash, peel and dice a large turnip, sweet potato, onion, carrot and celery, and arrange them around the roasting chicken after it has been cooking for about 45 minutes. This means the vegetables are tender and nicely caramelized by the time the chicken is done cooking -- when it reaches an internal breast temperature of 165 degrees F.


Quick gravy
. After draining the fat, I use the drippings in the roasting pan to make a quick pan gravy and we're sitting down to eat approximately two hours after I started preparations.

Leftover plans. To get a jump on another future dinner, I begin the preparations for a chicken stock, placing the bones into a 3- to 6-quart pot along with with large-cut veggies such as a medium-sized onion (that's been washed and peeled), carrot and celery stalk. I cover it with plastic wrap and refrigerate it until I have time to simmer it -- probably tomorrow.



(LEFTOVER SOUP RECIPE,"Minestrone" in soup section)
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