[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
ext_28822: Alan Lee's Frodo sketch from ROTK (Chef)
[identity profile] sila-lumenn.livejournal.com
Wanted to do something different with our left-over turkey last night, so I came up with this dish. It was fabulous! Even Miranda ate it. Definitely a keeper! Figured I'd better write it down before I forgot what I did.

TURKEY SOUR CREAM ENCHILADAS

1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
4 oz. diced green chilies
8 oz. sour cream
2 cups shredded turkey (or chicken)
corn tortillas
1 cup Shredded Mexican Blend cheese

Blend soups, chilies and sour cream to make a sauce. Put half of sauce mixture into a bowl and stir in turkey. Place 1/4 cup (more or less) onto one end of a warmed corn tortilla and roll. Place seam side down in 9x13 baking dish sprayed with non-stick cooking spray. Continue until pan is full. Pour remaining sauce over enchiladas. Cover with foil and bake 30 minutes at 350F. Uncover and sprinkle with cheese. Bake an additional 20-30 minutes, or until cheese is melted and slightly browned and sauce is hot and bubbly.
[identity profile] xclairedelune.livejournal.com
It’s pomegranate season for us here in California. Check out beautiful pictures of
[personal profile] iolanthe_rosa

The Near Eastern markets (Israeli, Iraqi, Iranian, and maybe even Greek) carry pomegranate molasses. It’s sold in a 10 oz botttle and keeps forever and ever. I have had chicken cooked in a pomegranate molasses in Near Eastern restaurants, and make my version of it. Check under the cut for Chicken in Pomegranate Molasses )
[identity profile] xclairedelune.livejournal.com
It’s pomegranate season for us here in California. Check out beautiful pictures of
[personal profile] iolanthe_rosa

The Near Eastern markets (Israeli, Iraqi, Iranian, and maybe even Greek) carry pomegranate molasses. It’s sold in a 10 oz botttle and keeps forever and ever. I have had chicken cooked in a pomegranate molasses in Near Eastern restaurants, and make my version of it. Check under the cut for Chicken in Pomegranate Molasses )
[identity profile] ansostuff.livejournal.com
This is my Mum´s recepie, and even if it looks very spicy it´s not too hot.

4-5 persons

6 filets of chicken (or 200 grams per person)
200 grams of crawfish tales (or large shrimps)
1 teaspoon white sugar
2 finely chopped "boats" of garlic
1 finely chopped chili (remove the seeds if you don´t want it too hot)
5-6 spring onions, finely chopped
fresh basil
3 decilitre (dl) cream or similar
chili powder, garlic powder, salt, pepper and oil

Chop very finely garlic, chili and spring onions. Marinate the chicken in garlic, chili, spring onions and oil for about an hour. Put sugar on the crawfish and set it in the fridge for an hour. Fry the chicken that has been marinated (remvove the vegetables first). Fry the vegetables used in the marinade together with finely chopped basil, a pinch of garlic powder, chili powder and salt and pepper. Add the cream. Add the chicken and just before serving add the crawfish. Cook rice and make a salad.
[identity profile] ansostuff.livejournal.com
This is my Mum´s recepie, and even if it looks very spicy it´s not too hot.

4-5 persons

6 filets of chicken (or 200 grams per person)
200 grams of crawfish tales (or large shrimps)
1 teaspoon white sugar
2 finely chopped "boats" of garlic
1 finely chopped chili (remove the seeds if you don´t want it too hot)
5-6 spring onions, finely chopped
fresh basil
3 decilitre (dl) cream or similar
chili powder, garlic powder, salt, pepper and oil

Chop very finely garlic, chili and spring onions. Marinate the chicken in garlic, chili, spring onions and oil for about an hour. Put sugar on the crawfish and set it in the fridge for an hour. Fry the chicken that has been marinated (remvove the vegetables first). Fry the vegetables used in the marinade together with finely chopped basil, a pinch of garlic powder, chili powder and salt and pepper. Add the cream. Add the chicken and just before serving add the crawfish. Cook rice and make a salad.
[identity profile] xclairedelune.livejournal.com
I could have included this with mushroom recipes, but it's a main course. The good part of it (besides its wonderful flavor) is that you need no veggie side dish. Can serve with couscous or a pilaf or pan fried potatoes.
Chicken with Mushrooms )
[identity profile] xclairedelune.livejournal.com
I could have included this with mushroom recipes, but it's a main course. The good part of it (besides its wonderful flavor) is that you need no veggie side dish. Can serve with couscous or a pilaf or pan fried potatoes.
Chicken with Mushrooms )
[identity profile] baisleac.livejournal.com
Bacon, 'taters, and mushrooms just seem to do that, don't they? ::smile::

Cheesy Chicken & Tater Layered Casserole )
[identity profile] baisleac.livejournal.com
Bacon, 'taters, and mushrooms just seem to do that, don't they? ::smile::

Cheesy Chicken & Tater Layered Casserole )
[identity profile] almie.livejournal.com
This is one of my favourite recipes to cook when I have a bit of spare time on my hands (or when I'm trying to avoid doing work!) It takes a bit of careful looking after and practice, but I find it's well worth the effort! :)

Ingredients: (to feed 1)
1 chicken breast
1 tablespoon butter (I use salted butter - gives extra flavour)
1 tablespoon plain flour
milk (from about 1/2 a pint to a whole pint! it depends how creamy you like your sauce and how much time you have!)
rosemary (dried or fresh - your choice)
grated cheddar cheese (your choice of strength and quantity, other cheeses would probably do as well but I've only tried cheddar)

Put the chicken breast on to cook. I usually tend to drizzle a little oil over it and cook it under the grill until it is tender and white all the way through.
Then start on the sauce. This recipe is best done in a aluminium pan (or other pan which is NOT non-stick). Melt the butter in a saucepan over a medium heat, and add the flour. Mix them together with a whisk. As soon as these are mixed add a little milk and whisk these together. It will probably look a little odd to begin with, but keep adding a little more milk and whisking. Stop adding milk when everything is mixed together, and continue to whisk it gently over the heat. Soon it will start to thicken. At this point you can add more milk. It's best to add milk to your personal taste - before now I've used a whole pint of milk to make this sauce, but it takes a long time then to achieve a good consistency (plus, this makes a *lot* of sauce!). If you don't mind it being a little more floury it will not take so long to thicken. Once the sauce is as thick and creamy as you want it, add a pinch of rosemary and the cheddar cheese. Keep stirring until the cheese is melted, and then pour over the top of the chicken. Serve with pasta and/or salad.


P.S. does anyone know a good recipe for chicken soup?
[identity profile] almie.livejournal.com
This is one of my favourite recipes to cook when I have a bit of spare time on my hands (or when I'm trying to avoid doing work!) It takes a bit of careful looking after and practice, but I find it's well worth the effort! :)

Ingredients: (to feed 1)
1 chicken breast
1 tablespoon butter (I use salted butter - gives extra flavour)
1 tablespoon plain flour
milk (from about 1/2 a pint to a whole pint! it depends how creamy you like your sauce and how much time you have!)
rosemary (dried or fresh - your choice)
grated cheddar cheese (your choice of strength and quantity, other cheeses would probably do as well but I've only tried cheddar)

Put the chicken breast on to cook. I usually tend to drizzle a little oil over it and cook it under the grill until it is tender and white all the way through.
Then start on the sauce. This recipe is best done in a aluminium pan (or other pan which is NOT non-stick). Melt the butter in a saucepan over a medium heat, and add the flour. Mix them together with a whisk. As soon as these are mixed add a little milk and whisk these together. It will probably look a little odd to begin with, but keep adding a little more milk and whisking. Stop adding milk when everything is mixed together, and continue to whisk it gently over the heat. Soon it will start to thicken. At this point you can add more milk. It's best to add milk to your personal taste - before now I've used a whole pint of milk to make this sauce, but it takes a long time then to achieve a good consistency (plus, this makes a *lot* of sauce!). If you don't mind it being a little more floury it will not take so long to thicken. Once the sauce is as thick and creamy as you want it, add a pinch of rosemary and the cheddar cheese. Keep stirring until the cheese is melted, and then pour over the top of the chicken. Serve with pasta and/or salad.


P.S. does anyone know a good recipe for chicken soup?

Yummy!

May. 26th, 2004 12:57 pm
[identity profile] ansostuff.livejournal.com
This is really good, and great food for summers or when you don´t have much time.

Chicken in pita

1 grilled chicken
4 large pita breads
spring onions
2 tomatoes
1 small salad head
1/2 cucumber
1/2 glass of feta cheese
1 glass black olives

Dressing
1 box light sour cream
2 parts garlic "boats" chopped fine
1 teaspoon djon mustard
salt and pepar

break chicken in little pieces, cut onions, tomatoes, salad and cuecumber into little pieces. Warm the pitas in the oven (described on the package), make an opening in the top of it, put chicken and vegetables inside. Mix all ingredients of the dressing together and have over the chicken and vegetables. Eat.

Of course, you can use any vegetables you want - and feel free to add mushrooms :) Pita breads should be easy to find, if you don´t have it in your local grocery store, stores that sell asian food most certainly have it.

Yummy!

May. 26th, 2004 12:57 pm
[identity profile] ansostuff.livejournal.com
This is really good, and great food for summers or when you don´t have much time.

Chicken in pita

1 grilled chicken
4 large pita breads
spring onions
2 tomatoes
1 small salad head
1/2 cucumber
1/2 glass of feta cheese
1 glass black olives

Dressing
1 box light sour cream
2 parts garlic "boats" chopped fine
1 teaspoon djon mustard
salt and pepar

break chicken in little pieces, cut onions, tomatoes, salad and cuecumber into little pieces. Warm the pitas in the oven (described on the package), make an opening in the top of it, put chicken and vegetables inside. Mix all ingredients of the dressing together and have over the chicken and vegetables. Eat.

Of course, you can use any vegetables you want - and feel free to add mushrooms :) Pita breads should be easy to find, if you don´t have it in your local grocery store, stores that sell asian food most certainly have it.

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