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#1
12-04-2006, 04:16 PM
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As requested...
Jambaylaya 1 pound chicken breasts (or chicken tenders) -- cut in 1" pieces 1 pound andouille sausage 1 pound raw shrimp 19 oz can diced tomatoes 19 oz can tomato sauce 2 cups uncooked rice 2 cups chicken stock 1 medium onion -- diced 4 cloves garlic -- finely diced salt and pepper -- to taste cayenne pepper -- to taste In a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic near end so it doesn't burn. Add diced tomatoes, tomato sauce, and chicken stock. Separately saute chicken, shrimp, and sausage until done. Cut shrimp in half, cut sausage into 1" pieces. Add rice and meat to pot and simmer until rice is done. 
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#2
12-04-2006, 05:33 PM
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dts need chicken courdon blue ..
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#3
12-04-2006, 07:56 PM
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Master Granola Recipe Makes 1 quart
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com. 2 cups old-fashioned oats 1/2 cup wheat germ 2 Tbs. dark brown sugar 1/4 tsp. salt 1 cup Extra Ingredients (see complete list below) 1/4 cup maple syrup 3 Tbs. flavorless oil, such as vegetable or canola 1 Tb. water Flavoring (see below) 1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses. 2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none 3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger 4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract 5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled. 6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest 7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract 8. Orange-Flavored Granola with Pistachios, Mangos and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice
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#4
12-04-2006, 07:59 PM
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Simple, Classic Chicken Potpie
6 cups shredded chicken (from two rotisserie chickens) 1 refrigerated pie crust from a 15-ounce box 2 Tbs. vegetable oil 2 medium onions, chopped 3 small celery ribs, cut crosswise, 1/4-inch thick 2 cups chicken broth 12-ounce can evaporated milk 1/3 cup butter 1/2 cup, plus 1 Tb. flour 3/4 tsp. dried thyme 1/4 cup dry sherry or white wine Salt and ground pepper 1/4 cup chopped fresh parsley 1 16-ounce bag frozen peas and carrots, not thawed Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature. Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)
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#5
12-04-2006, 08:08 PM
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Hooves,
You might like this recipe Chicken Cordon Bleu One of my Favorite Meals I always use Prosciutto Ingredients 4 large Boned chicken breast 1 Egg; beaten 8 slices Prosciutto; or cooked ham Bread crumbs 8 slices Swiss cheese; Gruyer, Jack 3 tb Butter; for frying Thyme; optional Instructions Prepare chicken breasts by cutting lengthwise, making a total of eight pieces. Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the chicken. Sprinkle a little thyme if you like. Roll chicken to enclse filling. Coat with flour and dip in one beated egg. Then roll in dry bread crumbs. In a large fry pan melt 3 tablesppons butter and add chicken rolls. cook 15 minutes. Turn frequently to brown all sides. Transfer to warm serving dish. 6-8 servings.
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#6
12-05-2006, 09:09 AM
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Quote:
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#7
12-05-2006, 10:21 AM
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I'd like to thank everyone that's put their recipes into the cookbook.
You beat me to the chicken cordon blue, but that's my way of doing it. Now here's one that's easily adapted to most any meat or fish...just substitute what ever you have. Pigeons also turn out pretty good with this method, just be careful that the cops don't catch you with the fishing net and stale bread anywhere near the park bench. Underneath the bridge overpass is more discreet. So, in case any body puts an octopus on your front porch and rings the doorbell, now you know how to do it up...or substitute appropriately. Octopus INGREDIENTS 1 large octopus 2 large onions, cut in slices 1 garlic clove 4-5 medium potatoes, cleaned and cut in medium pieces 1 1/2 half glass of water tomato paste 1 1/2 wine glass of oil Salt 1 vegatble cube Black pepper Piquant paprika METHOD Clean and wash the octopus. Cut the body in slices and chop the tentacles in pieces. Wash the octopus again and strain it. Melt the cube in hot water. Heat the oil in a large saucepan and roast the onions and the garlic. Add the cube, the octopus and stir. Saute the octopus until it takes a red colour. Add water and boil the octopus until it becomes tender. Gradually add the tomato paste, the potatoes, one spoon paprika and pepper. Let the sauce thicken. Optionally add half glass of white wine and let it evaporate.
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#8
12-08-2006, 10:37 AM
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Quote:
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#9
12-08-2006, 01:54 PM
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Quote:
If you like chicken as much as I do, try this Puerto Rican one. Arroz con Pollo (serves 5 or 6 as is, 8 with kidney beans) In Puerto Rico, "arroz con pollo" has the staus of a national dish. But even among serious cooks, the old rules for constructing it are changing. The freshly made seasoning pastes adobo and recaito, as well as the flavor-intensive olives, capers, and pimientos,still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. This recipe retains a little of the old, ubiquitous chopped ham as an option,but since ham is also in the kidney beans that usually accompany the dish in Puerto Rico, you might prefer to omit it from the chicken if serving both. 1 whole chicken, cut up as directed The adobo: 2 teaspoons olive oil 2 large cloves garlic, minced 1 tablespoon oregano 1 teaspoon vinegar or freshly squeezed lime juice 2 teaspoons salt 1/2teaspoon freshly ground black pepper The Stock: 1 clove garlic, smashed flat 1 small onion, coarsely chopped 1 stalk celery, cut up 4 or 5 sprigs cilantro (fresh coriander) The "recaito": 1 small onion 2 Italian green peppers or 1 green bell pepper, cored and seeded 6 aji dulce chiles, if available, cored and seeded several sprigs cilantro (fresh coriander), to taste 3 tablespoons annato oil or olive oil 1/4 cup ham or salt pork, diced (optional) 1 8-ounce can tomato sauce 1 1/2 cups beer (optional) 2 cups medium-grain white rice l8pimiento-stuffed olives, cut in half 1 tablespoon capers, cut in half if large 1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips 1 cup fresh or frozen peas (if not serving kidney beans) Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock. Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour toabsorb the flavors. Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot. Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery. Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides. Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot. Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan. Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.
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#10
12-09-2006, 12:29 PM
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Beef Stew
Ingredients 4 pounds beef chuck, cut into 1-1/2 inch cubes 1 bunch celery, cut into 1-inch pieces 1-1/2 pounds whole baby carrots, peeled 2 pounds small whole potatoes, peeled One 15-ounce can stewed tomatoes 1 quart beef stock 1 cup pearl onions 1 cup peas, frozen 1/2 cup oil 3/4 cup flour Salt and pepper 3 bay leaves Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.
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#11
12-11-2006, 12:17 PM
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Tamaki Sushi
Lots of differnent sushi recipes are around. This one is good. Ingredients: (for 4 servings) Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seeweed), 5 cm daikon (raddish), 1/2 pack of kaiware daikon (raddish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi. Hangiri Wasabi Preparation: Sushi meshi (rice): Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice. Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand. Rinse hangiri (rice mixing bowl), remove excess water. Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice. Pre-prepared awasezu (vinegar mix) may be used. How to make: Cut daikon in to 5 cm sticks. Wash kaiware daikon (raddish sprouts) and cut off stems. Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste. Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg. Remove eggs from pan. Cut cooled eggs into 5 cm pieces. Cut yaki anago into pieces of 1.5 cm width and 5 cm length. Insert a toothpick under dark vein of shrimps and remove vein. Boil, then remove shells. Wash then dry shiso leaves. Cut cucumber into quarters, then into strips about 10 cm long. Remove pits from umeboshi. Mash to a paste with a knife. Cut yakinori in to 4 pieces. Decoratively place prepared fillings on a large plate. Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a little wasabi (Japanese horseradish) for the seafood. Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi. Maki sushi is difficult to form neatly if too much rice is used at one time. Try a variety of filling combinations.
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#12
12-13-2006, 10:17 AM
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Chocolate Chunk Cookies
2 1/8 cups unsifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 sticks butter, melted and cooled 1 cup dark brown sugar 1/2 cup granulated sugar 1 egg plus 1 egg yolk 2 teaspoons vanilla extract 1–2 cups bittersweet chocolate chips (or half chips, half nuts) Oven: 325 degrees. 1. Mix flour, salt, and baking soda together in medium bowl. 2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste. 3. Use about 1/4 cup dough per cookie. 4. Bake until cookies are golden brown and outer edges start to harden, 13 to 18 minutes.
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