Lunch Time Quickies (picx heavy!!!)

Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:31 Our next *Star* ingrdient is .....EGGS! Annie chose eggs because she has chickens and they are producing! Dang, I wish I lived closer to her. There's nothing better than organic free range eggs. Anyone have a egg recipe? :) Here's the link for the last cookalong... Nancy Here is a link that might be useful: Cookalong # 10 ---- Onions Follow-Up Postings: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jun 8, 09 at 18:53 No time to post recipes now.....but quiche, fritatta, flan, popovers, zabaglione and just a baked custard....my father loved a custard pie...LOVED it! Egg salad, beet pickled eggs, devilled eggs... Oh my....ready with the copy and paste process! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jun 8, 09 at 19:13 See, LindaC, there are so many things. I can make egg salad or a quiche, but there must be new ways and new recipes and new things I haven't thought about, things to add to devilled eggs or a fritatta that I wouldn't imagine. Oh yeah, I'm waiting to copy and paste too! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:05 Annie; You can make a Chick with an egg. LOU o PS: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:29 Rice Pudding Peppers and Eggs Omelet o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Tue, Jun 9, 09 at 0:08 I love eggs! I so want to get back into this cookalong. I enjoyed it in the past but life just gets in the way. What more can I add that Linda already said. I also will be looking for some new ideas (but Quiche and Breakfast Casseroles I love)!! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Jun 9, 09 at 8:22 My all time favourite dessert! Cre Carmel 1 Qt milk 2 vanilla beans split lengthwise or 3 tsp pure vanilla extract (not the artificial stuff!)) 2 Cups sugar (divided into ½ cup 1 ½ cups) 3 Tbl water 1 Drop lemon juice or white vinegar 8 large eggs 4 egg yolks pinch salt In large saucepan , over low heat, scald the milk with the vanilla beans or the extract. Remove from the heat and let steep 30 minutes. Then remove beans and discard. Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until golden. NOTE : Remove from heat as soon as it starts to turn golden. It can burn very quickly. Carefully pour the caramel into the baking dish, tipping the dish to ensure the bottom is all covered. Let the caramel harden. Preheat your oven to 300. Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens (I use my KA~ mixer). Strain the cooled milk mixture into the egg mixture and stir to blend. NOTE: Sometimes I strain the custard trough cheesecloth if I think there are any solid bits. You want it silky smooth. Pour this custard mixture into the caramelized baking dish. Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean. Let cool and then refrigerate until ready to serve. To serve run a knife around the edge and invert onto a deep plate. The caramel will run out and fill the dish. Note: I often make these in individual ramekins. Just adjust the cooking time. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jun 9, 09 at 9:27 Lou, I already have 14 chickens that I started when they were tiny, I don't want any more chicks. Plus you have to cook too many to get a decent meal when they're that size. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Jun 9, 09 at 9:40 When looking through old cook books, I'm always surprised to see how much more often eggs were used in main dishes than they are now - spinach rings filled with creamed hard boiled eggs, omelette rolls with ham and mushroom filling, vegetable custards, scalloped eggs, and so many other "lost" egg dishes. During the course of this thread, I'll try to post some vintage recipes. One of my family's favorite rediscovered egg recipes is for timbales, which I've made with spinach, broccoli, chard and other vegetables. The method's the same - just try to get as much moisture out of the vegetables as you can. SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice 1/4 tsp. dried tarragon or other dried or chopped fresh herbs Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jun 9, 09 at 9:44 Ooh, Annie, I'm doing my best to ignore that last remark! (I know, you were joking.) I'm sitting here eating some fried pasture raised organic eggs and some home baked bread I toasted in the cast iron skillet along side the eggs. What could be a better breakfast than that! Here's a recipe for baked eggs by Ina Garten that I've made and enjoyed. Herbed-Baked Eggs Copyright, 2004, Barefoot in Paris, All Rights Reserved Prep Time: 3 min Cook Time: 9 min Level: Easy Serves: 2 servings Ingredients 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Directions Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. Printed from on Tue Jun 09 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Sally Here is a link that might be useful: Ina Garten's Herbed Baked Eggs o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Tue, Jun 9, 09 at 10:12 I think someone else posted this here before, but just wanted to re-post it. It is GREAT! GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA 2 cups whole milk 1/4 cup olive oil 8 cups (1-inch cubes) sourdough bread, crusts trimmed 1-1/2 cups whipping cream 5 large eggs 1 Tblsp. chopped garlic 1-1/2 tsp. salt 3/4 tsp. black pepper 1/2 tsp. ground nutmeg 12 oz. soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups) 2 Tblsp. chopped fresh sage 1 Tblsp. chopped fresh thyme 1-1/2 tsp. herbes de Provence 12 oz. smoked ham, chopped 3 (6 1/2-oz.) jars marinated artichoke hearts, drained, halved lengthwise (about 2-1/2 cups) 1 cup (packed) grated Fontina cheese 1 1/2 cups (packed) grated Parmesan cheese Preheat oven to 350° F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.) Bake uncovered until firm in center and brown around edges, about 1 hour. Makes 8 servings. From Bon Appétit, December 1997. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:24 Made 100's of these , helping a friend, in a West Philly Pizzeria. LOU PEPPERONI and EGGS Sandwich. o PS Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:54 Here is another Favorite, Eggs Poached in Spaghetti Sauce, need Bread for Dippin. Lou ANOTHER VERSION, " SHAKSHOKA " Made with Mushrooms , Bacon pieces, Green Roasted Peppers, Or anything you like. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Jun 9, 09 at 17:13 Shaksouka - one of my faves!! Sauté sliced onions, bell peppers, hot peppers (such as jalepeños) and tomatoes (fresh or canned). Crack a few eggs on top. Cook till set. Wonderful! Lou your picture of eggs in spag sauce reminded me of the fried-egg-on-top method. For example, at my fave tex mex spot, Chuy's, you can order chicken enchiladas with a fried egg on top. I LOVE that. Some people top their pizzas with fried eggs (did I read about that here on some thread or someplace else?); fried egg on burgers, etc. I'm a purist when it comes to egg salad. I like the eggs smashed, add a little mayo, and that's it. No extras! Deviled eggs, though, I'll eat plain or with almost any kind of mix in or topping. I like deviled eggs topped with a bit of caviar, you know, egg on egg. It looks like Lou thinks like me. I can combine just about anything (whatever's in the fridge) with scrambled eggs and make a meal out of it. My mother used to make scrambled eggs with cottage cheese mixed in. Ya! It's good! May's Frittata Over medium heat, line bottom of oven-safe skillet with one layer of tater tots or hash browns. (You can do freshly made hash browns, even better, but when I'm trying to get out of the kitchen fast after a long day at work, I use frozen and it comes out great.) Top that with one or two thawed 10oz packages of frozen spinach, or a bunch of sautéed till wilted fresh spinach. Top with about a dozen beaten eggs. Top with grated cheese -- cheddar or romano or whatever kind you like. Cover and bake at 350 for about 40 min, till eggs are set. Serve with salad and ciabatta bread. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 17:34 Lowspark: You are right !!! At times I make an Omelet with everything,Potatoes, Pepperoni, Roasted Peppers, Provolone, Spinach, Chopped Sausage, etc. ( Hold the Jalepenos )Whooee!!! When you don't feel like a big meal. It's a quickie ! - - - - - - - - - - Here is a Spinach Omelet: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 18:22 Eggs are a very good choice Annie! I guess I can't pass up a list of egg dishes without adding one of the most popular from here, the Spanish Omelette. La Tortilla Española is served as a tapa cut into squares or wedges, or as part of a main dish meal, served in larger wedges: SPANISH TORTILLA (Potato & Onion Omelette) Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. Finished Tortilla A whole tortilla makes a great picnic food. It's easy to make, light to carry and it holds up well in hot weather. (Wrap it in foil and take it in a pizza box.) SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Jun 9, 09 at 19:06 How about a quiche or 2?? My basic quiche recipe: crust for one 9 inch pastry (1/4 pound butter, 1 1/4 cups AP flour, 1/2 tsp salt and 4 to 5 T ice water....enough to hold together... Chill and roll out) Fill the un baked shell with goodies, add egg milk mix, 1 egg beaten to 1/2 cup milk or cream to fill, and bake. Now comes the fun....the fillings! You can use mostly cheese with a little cooked crumbled bacon ( 2 1/2 cups grated cheese....not the bagged stuff, grate it yourself!) You can add steamed and drained asparagus spears....and cheese....ro you can add cooked shrimp and canned crab....and cheese, small strips of cooked chicken and bits of sundried tomatoes and roasted red peppers......and cheese.. You can sautee mushrooms to cook off a lot of the moisture and add them to the crust....add Sherry wine to the egg mix and use Swiss cheese with the milk egg mix....you can use canned artichoke hearts....with cheese and the egg mix. It's only limited by your imagination! Then, of course, bake your creation at 375 for about 45 minutes, until a table knife inserted about 2 inches from the center comes out clean. I wish I had a quiche for dinner....I made potato soup ( who makes potato soup in June?) for a friend who is under the weather. She had a yen for some and I made a pot.....and some cheesy rolls... But I wish I had baked that can of crab into a quiche!! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jun 9, 09 at 20:10 Here's a classic appetizer that also makes a great brunch dish: Chile Relleno 8 - 12 servings 3 7-oz cans green chiles, not sliced 3/4-1 lb Cheddar cheese 3/4-1 lb Monterey Jack cheese 4 eggs 1 lg can evaporated milk 3 Tbsp flour Chili salsa Remove seeds from chiles, and flatten half of them in bottom of 2 1/2 qt casserole or 7x11 baking dish. Cover chiles with thick slices of Cheddar. Layer rest of chiles on Cheddar and cover with thick slices of Monterey Jack. Separate eggs & beat yolks. Add to yolks: evaporated milk and flour, and salt and pepper to taste. Beat egg whites to peaks; fold into yolk mixture. Pour egg mixture over cheese and chile mixture. Cover and bake at 325 degrees for one hour. Serve with chili salsa. The second recipe is a wonderful brunch item that is rather a variation of Eggs Benedict. Bouchees a la Marie Antoinette 6 servings 1 10-oz pkg pastry shells (bouchees) 1/4 c. butter 1/4 c. flour 1 c. dry white wine 1 c. whipping cream 2 c. grated Bonbel or Port Salut cheese 2 c. finely diced smoked ham salt, pepper 6 poached eggs* dill sprigs, optional Prepare patty shells according to package directions. Place shells on serving platter. In saucepan melt butter and stir in flour. Gradually stir in wine and whipping cream. Stir over low heat until sauce bubbles and thickens. Stir in cheese, a little at a time, until sauce is smooth. Stir in ham and salt and pepper to taste. Place a poached egg on top of each patty shell. Spoon hot sauce over egg. Garnish with dill sprig if wished. * Poach eggs in gently simmering water, milk or cream 3 to 5 minutes. To store eggs for later use - but not more than 24 hours - put the poached eggs in a bowl of ice-cold water in the refrigerator. Remove from the water and let drain about 30 minutes before serving. The heat from the sauce, platter and patty shells will warm up the eggs. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 20:17 Here's a series of three recipes I posted many years ago here. I don't remember if I tried them but I'm sure it was for around Christmas time! Posted by: Canarybird (My Page) on Mon, Nov 24, 03 at 12:32 Here are some recipes for eggnog: BASIC EGGNOG - FOR 10 - 12 persons **************** 6 fresh eggs 6 TBS sugar 1 pint milk (2 cups) 1/2 bottle whisky 1/2 pint dark rum (1 cup) 1 pint thick cream (2 cups) 3TBS peach brandy grated nutmeg 1. Separate the eggs, putting the whites into a large bowl. 2. Beat the egg yolks until smooth adding sugar and 1/2 pint milk at the same time. 3. Pour this mixture into a punch bowl. 4. Add the whisky, mixing well, then add rum. 5. Set this aside and whip the egg whites until they are stiff. 6. Add the remaining milk, cream and peach brandy to the punch bowl. 7. Stir this together and fold in the egg white. 8. Sprinkle the grated nutmeg on top and serve. SWEET EGG NOG - for 12 - 14 persons *************** 6 eggs 8 TBS sugar 1/2 bottle whisky 1/2 pint rum (1 cup) 1/2 pint brandy (1 cup) 2 pints milk (1 quart) 2 pints thick cream (1 quart) 1/2 teasp ground cloves 1/2 teasp ground nutmeg 1. Separate the eggs, putting the whites into a mixing bowl and the yolks into the punch bowl. 2. Beat the egg yolks until smooth, adding 4 TBS sugar at the same time. 3. Still stirring, gradually add the whisky, rum and brandy. 4. Set this mixture aside and whip the egg whites until stiff adding the remaining sugar. 5. Then stir the milk and cream into the mixture in the punch bowl. 6. Fold in stiff egg whites. 7. Sprinkle with the cloves and nutmeg and serve. FROZEN EGG NOG - for 8 - 10 persons ***************** 2 pints thick cream (1 quart) 6 egg yolks 8 TBS sugar 1/2 bottle rum 1/2 bottle brandy 1 teasp grated nutmeg 1. Whip the cream until stiff and store in the refrigerator. 2. Beat the egg yolks until smooth, adding the sugar at the same time. 3. Combine with the whipped cream. 4. Store in the refrigerator until firm. 5. Add the rum and brandy to the frozen mixture. 6. Sprinkle with nutmeg and serve. Source: Cocktails and Mixed Drinks Felix Brenner - Hamlyn 1964 SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jun 9, 09 at 20:37 One of my absolute favorite brunch items is from a long gone restaurant in Ogunquit where I spent a lot of fun Sunday mornings. Nothing like reading the Sunday paper, sipping a mimosa and having someone make the following for you and serve it too! Of course, it is very simple to make at home so I am including the basic directions. Mellow Muffins: For each person: Toast and split an English muffin. Top it with a generous portion of crab meat that has been gently warmed in a little butter. Place a couple of steamed asparagus spears on the crab, then a poached egg on the asparagus. Nap with Hollandaise, sprinkle a tiny bit of chopped parsley or paprika. Serve with golden hash browns. Oooooohhhhhh - I am thinking I am going to have to make these VERY soon! Alexa o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 9, 09 at 21:00 Hollandaise, just give me a spoon and I'm happy. I like it on asparagus, broccoli and one my favorites....eggs benedict. Image Hosting by Here is a link to an easy recipe from cooking live with Sara and Julia. David Here is a link that might be useful: Blender Hollandaise o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Jun 9, 09 at 21:39 my favorite ways to eat an egg is: just plain soft boiled-- with good sturdy toast to dip into it or creamed hardboiled eggs on toast' Can't join you for the cooking for that night but here's a T & T that gets raves: Brandy Creme Burlee Bars Free Image Hosting at Diane's Home Cookin Chapter: Cookies--Special Bars Brandy Crème Brûlée Bars ======================== 1 cup Gold Medal® all-purpose flour 1/2 cup sugar 1/2 cup butter or margarine, softened 5 egg yolks 1/4 cup sugar 1-1/4 cups whipping (heavy) cream 1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoon brandy extract 1/3 cup sugar . 1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes. 2. Reduce oven temperature to 300ºF. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer. 3. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper. 4. In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours. from Betty Crocker o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 21:40 SharonCb: No drinking on the CF !!! Can you save me some ??? LOU o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Jun 10, 09 at 7:03 This is a good time of year to make fruit custard pies. FRUIT CUSTARD PIE 4 large peeled peaches or 2 cups raspberries, blackberries or cherries 9 inch pastry shell, unbaked 2 eggs 3/4 cup sugar Pinch of salt 1 cup whole milk 1 Tbs. Butter Ground cinnamon or nutmeg Bake pastry shell for 5 minutes at 450 degrees. Separate one egg; slightly beat egg white. Brush pie shell with a thin coating of egg white. Slice peeled peaches into bottom of pastry shell, or spread cherries or berries over bottom. Beat eggs, sugar, and salt thoroughly, including the reserved egg yolk and the remainder of the egg white from the pie shell wash. Add milk, mix, and pour over fruit. Dot with bits of butter and sprinkle with cinnamon or nutmeg. Bake 10 minutes at 425 degrees then reduce heat to 350 degrees and bake 30 minutes longer or until set. Cool to room temperature; then refrigerate. Serve chilled. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 10, 09 at 8:26 Gosh, I just love eggs any which way! Here is one favorite from Mariyn - English Crown Scramble 2 tablespoons butter, divided 1 tablespoon flour 3/4 cup whole milk Salt and fresh ground pepper 1/2 cup shredded Monterey Jack cheese 2 tablespoons freshly grated Parmesan cheese 6 frozen puff pastry shells (Pepperidge Farm) 6 eggs 3 tablespoons whole milk or cream chopped parsley to garnish 6 ounces smoked salmon (optional) Pre-heat the oven to 400°. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Season cream sauce with salt and pepper. Lower heat and stir in cheeses. Cover and keep warm. *If desired, omit cheese. Or - MORNAY SAUCE 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 3/4 cup shredded Swiss cheese 1/2 cup shredded Parmesan Place frozen pastry shells on a baking sheet lined with parchment paper, leaving at least 1-inch between each one. Bake in pre-heated oven for 20 minutes or until golden, tall and flaky. Remove from oven and place on serving plate. Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula under them until they are almost dry but still moist. *If desired, stir in smoked salmon at this time. (Eggs continue to cook after removing from heat.) Assemble: Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley and serve with smoked salmon on the side. (If desired, place top from pastry shells on top of each, angled off-center.) Marilyn I brought this thread back to tell anyone who is interested that I made this for my Father's Day brunch and it was perfect for a croud. (I made a double recipe.) I baked the puff pastry early, about 2 hours before I needed them and just left them on a rack on the counter until ready so they would stay crispy on the outside. I made the cheese sauce with much less cheese because I wanted more of a cream sauce instead of a cheese sauce. I scrambled the eggs at the last minute and put into the hollowed out shells (which kept the eggs hot). I poured the warm sauce over them and placed the tops from the pastries back on top of each one angled off center...very pretty! These were wonderful served with smoked salmon. Scrambled eggs and smoked salmon are a match made in heaven! I buy hot smoked salmon at Trader Joe's, Alaskan King. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Wed, Jun 10, 09 at 13:11 Annie: How many Chicks do you think are needed for a meal? Do they taste like Chicken? Don't answer that !!! Man, we would be in deep trouble !!! I get eggs from a friend ( I have a few ) they are already colored for Easter. All sizes too, fresh from the farm. LOU How about if we make plain ole Eggs,Sausage, and Potatoes? I think that's an everyday favorite ? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by therustyone (My Page) on Thu, Jun 11, 09 at 11:03 Lou, if we didn't live so far apart, I'd swear you get your eggs from the same friend (yes, I have a few, too!) I get mine from. They look exactly like that! And there are no better, anywhere, for freshness & flavor. And as far as plain ol' eggs, sausage, & potatoes goes, here's another spin on them. Brown 1 lb of breakfast sausage in a pan, seperating as it cooks. When there is some grease from it in the pan, (if you use a very lean brand, you may have to add a shake or two of some kind of oil) Add 3 or 4 scrubbed & diced red potatoes. (Leave the skin on) While this is cooking, scramble from 3 to 6 eggs in a bowl with a can (or part of a can) of diced tomatoes for the liquid. When potatoes are tender, and lightly browned, pour egg mixture over it all, & stir as the egg mixture cooks. Cook until eggs are done. A colorful, easy, fairly quick, and not-too-heavy, one dish meal, good for breakfast, lunch or supper, depending on what you put with it. Tossed green salad, biscuits, whatever. . . . Rusty o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 13:16 Rusty: I think you do live close by. Have you been watching me ,cooking eggs ??? Annie : What color are your eggs ? Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Thu, Jun 11, 09 at 15:43 Geez Lou! I just finished lunch and you're making me hungry! Photos are great. Love the "poached in spaghetti sauce" idea. I've got chickens too (brown eggs, BTW, couldn't find any Auraconas this year), so I'm looking forward to pasting lots of recipes! There's 4+ dozen eggs in my fridge right now. I make my own McMuffins with lots of mine. Wrap and freeze for grab 'n' go lunch or breakfasts. Here are my newest "babies" on April 30th. Baby chicks 4-30-09 Future Egg Layers of America! You GO Girls! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 18:24 Denna: I do eggs like that a lot. Just put about 5 tablespoons of Sauce ( not too thick ) in a Skillet and heat. Put the eggs in and put a lid; just the size to cover, over them and let them cook. They are sort of Poached , Steamed. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Jun 11, 09 at 18:26 Lou, you have a way with eggs! I sure wish I did. I try. I've been trying with the poached eggs. One of my favorites is heuvos rancheros. Make a spicy tomato sauce, serve over either cornbread, tortillas, or tortilla chips, topped with an egge either fried or poached in the sauce, and then top this with some grated sharp cheddar or other Mexican style cheeses, zipped under the broiler just until the cheese melts. Serve with refried beans on the side, and sauteed peppers, onions and potatoes if you want. I suppose you meat eaters will want some kind of meat. I also followed a hint from Orangette's blog and served a poached egg over braised cabbage--pretty simple and pretty good. I also like to make egg foo yung with leftover fried rice and/or stir fried vegetables. My other favorite use for eggs is in very eggy potato salad. Something new for me which I may try this weekend is coddled eggs. I don't have an egg coddler but I might be able to make something similar with my ramekins and a boiling water bath. I swear I have a recipe somewhere. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 20:19 Pinky: Try an egg in a cup with a tablespoon of water. Put it in the Micro Wave for about 18 seconds. More if needed. I did it but don't know what it is supposed to look like. Don't use them Coddled. May have been too much Micro. But it was good. Give it a try. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Jun 11, 09 at 23:59 OMG, where to start? Diane's Creme Brulee Bars look delicious and so does Chase's Creme Carmel and Ruthanna's Timbales and Sally's baked eggs. Elery would love the Rellenos too. I poach eggs and fry eggs and scramble eggs regularly, but these are some all new ideas! Lou, my ladies lay brown eggs. They look like this: Photobucket Eggs like this, at least a dozen a day! Photobucket So, when I get tired of omelettes and egg sandwiches, I still have eggs to use and I get into a rut, so I'm always looking for something new. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Fri, Jun 12, 09 at 22:40 LindaC's cheesecake uses a few too! Very, very good! Crustless quiche is one of our favorites and uses up all the leftover "stuff" in the fridge! Bits of veggies, meat and cheese dumped in a greased pie pan, then the eggs, milk, salt, pepper, maybe a little flour, whisked together and poured over the top. Bake till 'done'...time varies depending on ingredients (can ya tell I rarely use a recipe??? LOL)! Plain ol' hard boiled and a few veggies makes lunch for me. Back to thinking........... Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jun 13, 09 at 9:43 Annie, I couldn't for the life of me figure out why you had laid aluminum foil out for your hens. Then I looked closer and realized that's icy or snowy ground! Duh! I think it's time for a new pair of glasses. lol. I'm having a hard time making my mind up about what to try, too. So many of these recipes look so good! Don the egg man, the farmer I get my eggs from, brought me 2 dozen eggs yesterday, so I'm all set. I just have to decide. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Jun 13, 09 at 10:44 Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c caramelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving. And here is a recipe I tried from Williams Sonoma's, "Savoring India" that was unusual and very tasty. Anda Masala (Eggs braised in fragrant gravy) 4 eggs, hard boiled and peeled 1 T vegetable oil 1 t cumin seeds 1 yellow onion, finely chopped 1 cinnamon stick 2 t ground coriander 1/2 t red pepper flakes 1/2 t ground turmeric 2 cloves garlic, thinly sliced 3/4 t salt, or to taste 1 large tomato, pureed 1 1/4 c water 2 T fresh cilantro, chopped. Heat the oil in a saute pan over medium high heat. Add the cumin and cook until it darkens and is fragrant. Add the onion and cinnamon and cook until the onion begins to brown a bit. Add coriander, red pepper flakes, turmeric, garlic and salt. Saute for about 2 minutes, then add the tomato and cook just until the tomato loses it's raw aroma, about 5 minutes. Add water and bring to a boil, reduce heat to low, cover and simmer 5 minutes. Cut each egg in half, and slide them gently into the sauce, cut side up to heat through. You don't want the egg yolks to dissolve into the sauce. When the eggs are hot, sprinkle them with the cilantro and serve. This makes for a very nice luncheon dish, over rice or with good, soft flatbread of some kind with which to mop up the sauce. I like the hard boiled eggs to be ever so slightly undercooked, so that the yolks have a wee bit of creaminess too them, but am only occasionally successful in accomplishing that. No matter, if they are cooked through, it's still delicious. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jun 13, 09 at 16:07 Well, I made the coddled eggs for lunch, with lowfat cheddar cheese and fake bacon bits. In my typical fashion I got distracted by the fried potatoes, onion and pepper I was making on top of the stove, so I way overcooked the eggs. They had the consistency of a hard boiled egg. And with the lowfat cheese topping the whole thing was kind of rubbery. But it tasted good and looked cute. Had them with the potatoes and some coleslaw with poppyseed dressing. Later this week I may try Rachelellen's Anda Masala. I have some hard boiled eggs to use up, but first I have to use up a bunch of other stuff. Lou, my eggs will never look as good as yours or Annie's, they aren't that fresh. No sense me even getting farm fresh eggs because at the rate single-me uses them up they wouldn't be "farm fresh" for long. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Sun, Jun 14, 09 at 1:12 Pinky: First time I heard of an egg looking " cute " LOL!!! Why don't you give the Micro a try. They might be cute too !!! Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 14, 09 at 10:14 Meringues!!! I love meringues and they are SOOO easy to make. 1 part egg whites, 2 parts fine granulated sugar (BY WEIGHT) and a pinch or two of cream of tarter. Beat egg whites till frothy, add cream of tarter and a pinch of salt. (Salt keeps them white, cream of tarter stabilizes them (along with the sugar) and increases volume). Increase mixer speed to medium and slowly add 1 part sugar. When stiff peaks form, turn off mixer and fold in remaining sugar. Pipe as desired and bake in very slow oven (200-250) till crisp but not browned - 1 to 4 hours depending on size. I always leave mine in the turned off oven overnight. We like our meringues, melt-in-the-mouth crisp. I also love the contrast of dark chocolate with meringue. DH loves to use a chewier meringue (less sugar) to make a base for pavlova. Bowl Full of Mushrooms o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 14, 09 at 10:29 I made a quiche yesterday. 1/2 c. carmelized onion 1/2 c. chanterelle mushrooms 2 T. dijon mustard 1 t. dried parsley 1 1/2 c. fat free swiss cheese 8 eggs 1 c. milk 1/4. flour S & P to taste Mixed the eggs, milk, spices, mustard together, stirred in cheese and veggies. Poured into deep pie pan and baked at 350 about 45 minutes. Pic to come!!!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Mon, Jun 15, 09 at 9:07 Love eggs and we use quite a lot of them. Good recipes and suggestions. Quiche is one of my favorite foods and my favorites are a mushroom onion quiche and a brocoli and cauliflower quiche. I like to use a combination of monterey jack and cheddar. I also use soy sauce for most of the salt. Garlic powder, onion powder, some onions, milk and eggs to make custard [1 egg per cup of milk or more]. I always make at least two because they freeze so well and when I get a taste for them one doesn't usually do it and I like them fresh. To freeze them I pop the pan into a gallon baggie. One of my favorite things is coconut. Go figure, eh? I love the impossible coconut pie that was made with Bisquick. It literally takes only a minute to make and comes out great. I make my own biscuit mix so that Christy can make herself biscuits. I don't really find it takes more than a minute or two to make biscuits from scratch but.. the mix does come in handy for this recipe. Impossible Coconut Pie 1 cup flaked or shredded coconut 3/4 cup sugar 1/2 cup Original Bisquick® mix [I use my home made mix] 1/4 cup butter or margarine, softened 2 cups milk 1 1/2 teaspoons vanilla 4 eggs 1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray. 2. In medium bowl, stir all ingredients until blended. Pour into pie plate. 3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Home made biscuit mix Recipe using all-purpose flour: * 9 cups all-purpose flour * 1 1/2 tablespoons salt * 1/4 cup baking powder * 2 cups solid vegetable shortening Recipe using self-rising flour: * 10 cups self-rising flour (this already has salt and baking powder added to it) * 2 cups solid vegetable shortening You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best. Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; its alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasnt it? Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for. Here are some of MY eggs. From the free range chickens that frequent my yard from my neighbors two doors down. I recently found a dozen eggs in one clutch in a window well. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jun 15, 09 at 11:12 Loves those mushrooms are a work of art!! Did you make them, and if so, how did you get the stems connected to the tops? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Wed, Jun 17, 09 at 13:00 OK, late to the party.......as usual!! Here's the quiche I posted above!! It was very, very good! Quiche Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 17, 09 at 14:30 Deanna you aren't late....are you? 'Cause if you are I am really late! I was thinking it was this coming weekend. By the way , great looking quiche! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Jun 17, 09 at 17:09 I also think it's this coming weekend! And that's when I'm doing mine hopefully. We had no water for 19 hours last night and today while the city repairs a major pipe. It's back at the moment but you can never tell here. Hard to cook with no water...not to mention shower. LOL. SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 17, 09 at 20:14 I happen to have zucchini, basil and eggs on hand, so I'm trying this recipe out tonight. It's from Deborah Madison's Vegetarian Cooking for Everyone. I've never made a frittata, but this looked easy enough. The zucchini is sitting and draining as I type. I'll report back on the results. Sally o RE: Cookalong #11 ------ EGGS - oops! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 18, 09 at 9:38 I could have sworn I came back right after submitting the previous post to add the recipe, and submitted it, but the post has disappeared. I even changed the heading just like we're supposed to do. Oh well, here's the recipe. I served it with home fries made with home grown red potatoes and simply cooked fresh spinach. Zucchini Frittata with Marjoram (or Basil) 1 1/4 pounds zucchini, coarsely grated Salt and freshly milled pepper 3 tablespoons live oil 6 eggs 1 large garlic clove, crushed or minced 1 tablespoon chopped marjoram (or a few tablespoons chopped basil leaves) 1/3 cup freshly grated Parmesan or dry Jack Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 or 30 minutes. Rince briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until its dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, herb of choice, and cheese. Add the remaining oil to the pan and, when its hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If theyre sticking, loosen them carefully with a thin rubber spatula. Cook over mediium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the fritatta 4 to 6 inches under the broiler to finish cooking the top. I did make it last night, using the basil, but wasn't up to doing the photography thing. I don't know what a frittata is supposed to look like, and in the recipe, Madison doesn't specify how large of a pan to use, just a wide pan, so my frittata turned out maybe too thin. I used the largest skillet I had that could go into the oven or under a broiler, which is a big 12" (I think), or bigger, enamel covered cast iron skillet. I don't use it very often because it's so #%@!#&^#$! heavy! Anyway, the frittata turned out pretty thin. Are they supposed to be thin? It was fairly tasty. Jerry (DH) liked it, but we both agreed that I over cooked it. As thin as it was, 10 minutes on the stove top plus extra under the broiler was a bit too long. Seeing as it was the first frittata I made, I think I need to practice some more. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Jun 21, 09 at 12:12 I always wanted to try the spaghetti egg pie that I have seen Rachael Ray make. You fry some leftover pasta in olive oil and then pour the scrambled egg mixture over the top and finish it in a 400 degree oven for about 10-15 minutes. It was different for breakfast, pretty tasty. My leftover pasta was garlic pasta so that probably kicked it up a notch. before the oven Egg pie after - yum egg pie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 21, 09 at 12:24 I only meant I was late in posting my picture (several days after I said I was going to)!! Looking forward to trying lots of these recipes!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Jun 21, 09 at 12:54 I made Ruthanna's Timbales last night for supper, to go with grilled salmon that Elery and I caught from Lake Michigan and a salad with pickled eggs. I didn't think the timbales needed any sauce, and I used my homecanned collard greens because I didn't have any spinach and didn't want to go to the store. Elery's dog, Pancho, loved them too and ate a whole one all by himself. Photobucket this morning I made a version of the Ina Garten Baked Herbed Eggs, posted by Sally. My broiler is on the bottom of my stove, under the oven, so I have to lie on my stomach on the floor to use it and so it's only been used maybe twice, LOL. I baked the eggs in the oven instead. I lined small Corningware casserole dishes (handed down from my Grandma) with slices of ham, added a couple of eggs and the cream. Herbs were tarragon, marjoram and chives from my herb garden, and I baked the eggs at 375 because we had biscuits with them and that's what I was baking the biscuits at. They were yummy, and in deference to Elery's southern roots, I had sorghum to put on the biscuits. Very yummy, and here are the eggs: Photobucket The pickled eggs were simply hard boiled eggs, dropped into a jar of pickled beet juice and left to sit for 3 or 4 days. I quartered them and used them to top a salad made of lettuce, celery, vidalia onions and peas, dressed with some of my homemade yogurt mixed with horseradish mustard and a bit of maple syrup, then topped with the eggs and pickled beets. Photobucket I think I'll make Diane's Creme Brulee Bars to take to the office, but that will be later tonight. It's in the 80s now and too hot to turn the oven on. I'm also going to try the Anda Masala next week when Elery is here, I think he'd love that, and I'm going to make loves2cook's meringues to take to Ohio with us on Saturday. Of course I also want coconut's pie and Brenda's Cajeta that I saw on another thread, so we'll see what the week brings, I have 4 dozen eggs in the fridge and more on the way. I've copied and pasted this whole thread, so I can use up eggs all summer while the hens are still laying daily! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lsr2002 (My Page) on Sun, Jun 21, 09 at 15:23 Wow, there really are a lot of great recipes on this thread. I love omelets, quiche, frittatas, chile rellano casseroles and just plain soft boiled, hard boiled and fried eggs. Last Thursday I made something I have never made before and probably have not eaten for at least fifteen years - egg foo young. It was so good. My friend brought me a big bag of bean sprouts and her loosely remembered recipe. I just sauteed slivered onion and mushrooms, put them in a bowl to cool a little and added the beansprouts, chopped scallions and chopped shrimp and a little salt and pepper. I made mounds of the veggie, shrimp mixture in a heated large frying pan with about 1/8th inch of oil. Then just poured beaten eggs, seasoned with soy sauce, szechwan pepper and a little sesame oil, over each mound scraping the egg into the mounds with a silicon spatula. They were cooked until the bottom of the mounds were browned with slight crispy edges and then carefully turned to brown the other side. She had a simple recipe for a sauce with chicken broth, soy sauce, a little molasses and cornstarch. Yum! On Friday, when Max was not home for dinner, I cooked the remaining veggies, some new beaten egg mixture in a really small saute wok with a bottom that is about 4 1/2 inches in diameter. That was perfect; it made a single large patty and I didn't have to scrape the liquid egg mixture back together with the veggies. Of course it meant cooking one at a time so not very practical if you are doing it for more than one person. I wish I knew how they are cooked in restaurants. I can't imagine a busy chef standing over the stove to move the egg back into the veggies. Lee o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jun 21, 09 at 20:58 I'll echo what Lee just said..."Wow, there really are a lot of great recipes on this thread." I know I'll be coming back here to make a few things, right now there's just not enough time in my days. Getting ready to draw a name....... it's......... Caliloo! Alexa, please post here what out next star ingredient is....I'll be checking back. Nancy o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 7:39 Bump Caliloo, I hope you see this. I'll check again as soon as I get home tonight. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 19:26 Alexa? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jun 22, 09 at 21:37 Sent you an email... should I post my choice here or wait for your thread to start?!?!?!? Alexa PS - my ingredient is CORN! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:52 Posting on this is best...I'm trying real hard to keep the threads connected... here's the link to the next cookalong.... Here is a link that might be useful: Cookalong #12 -- CORN o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:56 Almost there.

Cookalong #46-------POULTRY Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 16:53 AnnT has picked poultry for this Cookalong and I'm sure everyone has cooked chicken, turkey, duck or Cornish hens many times. Please share your tried and true recipes. Grilled, roasted, fried, stewed, sautéed? Let's make this one of the best Cookalongs ever. I know that I am always looking for a new recipe for chicken! Nancy Here is a link that might be useful: Cookalong #45---------CHILI!! Follow-Up Postings: o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, Apr 23, 12 at 19:14 I have so many favourite chicken, turkey, duck, etc. recipes. I'll start with this one first. Chicken Breasts Perigord Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, Apr 23, 12 at 21:50 Rock Cornish Hens Broil Roasted in Wine --- Julia Child for 6 servings get 3 hens, 1 lb. each This recipe is a little involved, but so worth the effort. marinade: 1 1/2 t. dried tarragon 2 TB finely chopped scallions 1/2 cup dry white wine 3-4 TB olive oil salt and pepper brown poultry stock and sauce: 1 carrot and 1 onion, chopped 1 1/2 cup chicken broth 1/2 cup dry white wine or dry white vermouth 1 bay leaf 1 small stalk celery with leaves also: salt and pepper melted butter 1 clove garlic 1 cup grated Swiss cheese 1/2 cup Port 1 lb. mushrooms (trim, wash, quarter) 2 TB butter Prepare hens: cut down each side of hen backbone from neck to tail. Remove backbone (chop into 2-3 pieces and reserve for stock). Turn birds flesh side up and pound breast flat with your fist. (Can't you just see Julia doing this?) Bend knee of drumstick and push up to shoulders, tuck each end of the drumsticks into a slip made in the lower breast skin. Fold wings akimbo behind the backbone on each side. Marinade hens: salt and pepper hens on both sides, sprinkle with the tarragon; arrange in a baking pan, sprinkle with the scallions, wine, and oil. Cover and chill 3-4 hours, turning and basting, then scrape off the marinade and dry the hens with paper towels. Stock for sauce - make while the hens are marinating: Brown reserved backbones, necks and giblets with the carrot and onion in a frying pan with a little oil. Scrape into a saucepan and discard oil. Rinse fry pan with stock and pour into saucepan. Add wine, marinade, bay leaf and celery. Bring to a simmer, skim, cover loosely. Simmer on low for 1 to 1 1/2 hours. Strain, skim fat off. Brush birds with melted butter and lay in one layer in a broiler pan. Preheat broiler and set pan 3-inches from the heat. Brown breast side up 5 minutes, baste with butter, then brown breasts side down. (May be done ahead to this point, leave at room temp if wait is not too long) Simmer garlic cloves 3-4 min. in water. Slip off skins, reserve in a bowl. Grate cheese, set out wine, prepare mushrooms. Roast hens 1/2 hour at 400 degrees F, salt and pepper skin and sides; sprinkle with cheese and garlic cloves. Pour in port to 1/4-inch in pan. Place pan in upper middle level of oven. Baste every 5 minutes or so; after 20 minutes sprinkle mushrooms over. Hens are done when the thigh pierced has no rosy juices. Remove birds to a hot platter. Arrange mushrooms around, keep warm in oven turned off. Pour stock into the roasting pan and scrape the pan well. Strain into a saucepan, leaving the garlic cloves in the sieve. Skim the fat off and sieve half of the garlic thru the sieve into the sauce. Boil down to thicken the sauce, pour hot sauce over the hens and serve immediately. Thank you, Julia! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Apr 24, 12 at 9:01 This is an easy and tasty breading for boneless, skinless breasts that we like. I've passed the recipe on to friends, and they like it as well. Easy Breaded Chicken Breasts 3 boneless, skinless chicken breasts 1/2 cup butter, melted 1/2 tbsp dijon mustard 1/2 tbsp worcestershire 1 clove garlic, minced 1/2 cup bread crumbs 1/8 cup parmesan cheese Combine butter, dijon, worcestershire and garlic in a bowl. Combine bread crumbs and parmesan on a plate. Dip chicken in butter mixture, then roll in crumbs. Bake at 375 degrees 45 minutes, or until done. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Apr 24, 12 at 9:07 That must be Moe's plate with the carrot! :) o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Tue, Apr 24, 12 at 10:37 This is a quick and easy recipe I make a lot in the summer using fresh produce from the garden. You can use other veggies like yellow squash, zucchini, mushrooms.... Skip the sun-dried tomatoes and add some quartered fresh cherry tomatoes or leave them out entirely. I don't use canned beans, but will use white cannellini beans I "cook" in a Thermos, or substitute the cannellini beans with other kinds of beans or chana dal I've stashed pre-cooked in the freezer. Once you make it you'll adapt it to your personal likes/needs and use what's in the refrigerator/freezer. TUSCAN ROSEMARY CHICKEN AND WHITE BEANS (source: Country Casseroles & One Dish Meals) 1/3 c. purchased Italian salad dressing (if you use fat-free dressing add a little olive oil) 4 boneless skinless chicken breast halves 1 c. sliced carrots 1 c. sliced celery 1/4 c. coarsely chopped marinated sun-dried tomatoes 1 t. dried rosemary leaves, crushed (I use a couple sprigs of fresh rosemary) 1 (15-oz.) can cannellini beans drained, rinsed Heat salad dressing in large skillet over medium-high heat. Add chicken and cook 2-3 minutes on each side or until lightly browned. Reduce heat to low. Add carrots, celery, tomatoes and rosemary. Cover; simmer 10 minutes or until chicken is fork tender and juices run clear. Stir in beans. Cook until beans are thoroughly heated. Makes 4 servings. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:51 Another favourite. Italian Roasted Chicken Edited November 10th, 2006 This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens. 2 Cornish Game Hens, or whole chicken breasts 3 or 4 sprigs of rosemary 2 heads of garlic, peeled and cracked Salt, pepper Juice from one or two lemons Lemon zest (optional) Hot red pepper flakes 1/2 cup olive oil Kalamata olives (optional) Chicken broth If using roasting chickens or game hens, split the birds down the back and remove the back bone. Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with the olive oil. You can prepare the chicken up to this point and let rest in the fridge for an hour or two. Roast in a 450°F Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken. My favourite side with this chicken is Spaghetti Aglio E Olio o RE: Cookalong #46-------POULTRY - Souvlaki clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Apr 24, 12 at 10:58 This is probably the easiest dinner to make. Chicken Souvlaki. Chicken Souvlaki Chicken breasts Fresh minced garlic Dried oregano Lemons Olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeeze fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Apr 24, 12 at 13:21 We always call this dish "Evil Jessy's Chicken" since she originally posted the recipe eons ago. It is still a favorite and wonderfully easy to make. Alexa Aunt Sadie's Chicken - from Joan Nathan Ingredients for Marinade: 1/2 cup light olive oil 1/2 cup balsamic vinegar 3 Tbs. fresh parsley, chopped 1 head garlic, diced Salt and pepper to taste 4 sprigs fresh oregano, chopped 1 cup pitted black olives, halved 8 boneless, skinless chicken breasts 3 bay leaves 8 shallots, diced 2 Tbs. olive oil 3/4 cup brown sugar 1 cup sun-dried tomatoes, halved Two 16-ounce cans artichokes, halved and drained 1 cup red wine Preparation: In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight. After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Tue, Apr 24, 12 at 14:10 A sister-in-law of mine gave me a bottle of a Moroccan spice blend named Ras el Hanout a couple of years ago. I tried several recipes with it but wasn't happy with any until I concocted the following a couple of weeks ago: Moroccan Chicken 4 Boneless, Skinless Chicken Thighs 2 Tbsp Flour 1 Tbsp Ras el Hanout 2 Tbsp Plain Greek Yogurt Preheat convection oven to 350 deg F Mix Ras el Hanout and yogurt in bowl with wooden spoon. Pat chicken dry with clean paper towel. Coat chicken with flour then dredge in spiced yogurt and place on baking pan. Cook for 35 minutes o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Apr 24, 12 at 15:04 Question: if you want to make one of these dishes with half BLSL chicken breasts and half BLSL chicken thighs, would you cook both for the same amount of time or remove the breasts a few minutes before you take the pan of thighs from the oven? I don't often cook with whole BLSL chicken breasts, that is why I am asking. Thanks! Teresa o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:07 This has been posted several times, sometimes under the title "Chicken with lemons up its butt". It's a great favorite at my house. Make this recipe with a free range chicken and it's fabulous, but this cooking elevates even ordinary supermarket birds to greatness. It's easy, unfussy, and delicious. It's from Marcella Hazan's 'Essentials of Classic Italian Cooking'--one of my favorite cookbooks of all time. CHICKEN WITH LEMONS Marcella sez: If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. Ingredients A 3- to 4-pound chicken Salt Black pepper, ground fresh from the mill 2 rather small lemons Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Tue, Apr 24, 12 at 15:15 We had this for dinner one night last week....very good! I halved the recipe. Very quick and easy. Pictured on the cover of the current issue of Everyday Food: Serves 4 Broiled Chicken Thighs with Pineapple-Cucumber Salad 2 T. grated lime zest plus 3 T. lime juice (from 3 limes) 2 teas. chili powder coarse salt and pepper 8 bone-in, skin-on chicken thighs 1/2 pineapple, chopped (4 cups) 1 English cucumber, cut into 1/4-in. slices (3 cups) 1/4 C. fresh cilantro leaves 1. Heat broiler, with rack 4 in. from heat. Combine lime zest, chili powder, and 2 teas. salt. On a rimmed baging sheet, rub chicken all over with mixture. Turn skin side down. 2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes. 3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and peper. Serve chicken with salad. Even when halving the recipe, we still had enough leftover for another meal. jude o RE: Cookalong #46-------POULTRY--another one clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Tue, Apr 24, 12 at 15:31 One other dish that people may be interested in now that the weather's warmer: There's a classic European dish of roasted veal breast in tuna sauce, vitello tonnato. Julia Child adapted it for poached turkey breast instead of veal. (It's much cheaper and more tender, and it works very well.) This recipe is ideal for hot weather--especially for a luncheon for several people. You make the entire recipe a day or two in advance: the day of the lunch, all you have to do is take the dish out of the fridge and, if desired, decorate it a bit. You can serve this dish with a salad, or make sandwiches with it, or just eat it plain. Delicious. If you don't like capers, leave them out; it'll still taste great. I'm reproducing the recipe exactly as Julia has it, but I would note that when I made it I found that the Dijon mustard tended to overpower the other ingredients; even though she calls for 2 to 3 tablespoons, I'd start with only 1 tablespoon and add a little more if needed. (I know it takes chutzpah to overrule Julia, but there you have it.) While it calls for poached turkey breast (and on the next page I include her directions for poaching a turkey breast) if you just want to try out the sauce, you can 'cheat' and go to the deli and get several slices of precooked turkey breast and use that. (I've done that ; works great, although it ends up costing about three times as much as poaching a turkey breast on your own.) She makes the point that you don't serve it as sliced turkey with a sauce on the side; you need to smear each slice with the sauce and let the slices absorb the flavors for a day or two. You can make the sauce in either a blender or a food processor. If you have a food processor, though, the sauce is extremely easy to make. In fact, my Cuisinart has a push-tube with a hole in it that is designed to drip oil at just the right speed for emulsifying with the other ingredients. TACCHINO TONNATO from Julia Child's THE WAY TO COOK (Cold Sliced Turkey Breast in Tuna and Anchovy sauce) For 8 or more servings 1 - 7 oz tin (1 cup) tuna packed in water, drained 1 - 2oz tin of flat fillets of anchovies packed in olive oil, drained One-fourth cup capers, squeezed dry The grated peel of one half lemon 2 to 3 tbsp Dijon-type prepared mustard (you may wish to start with just one and add more if needed) 1 large clove of garlic, pureed, then mashed to a very fine paste with one-fourth tsp salt 4 egg yolks 1 to 1 1/2 cups or more virgin olive oil Drops of lemon juice Salt and freshly ground white pepper One 6-pound poached turkey breast (recipe follows this one) or 16 to 20 generous but thin slices of cooked turkey breast Decorations: 1/3 cup capers, drained; coarsely chopped parsley; lemon wedges The sauce. Puree the tuna, anchovies, capers, lemon peel, mustard and garlic paste in the machine, then add the egg yolks and puree several seconds, until the mixture has thickened. Finally, with the motor running, start adding the oil in a very thin stream of droplets, and continue without pause until three-fourths of a cup of oil has gone in and the sauce has thickened into a heavy cream. It will not be as thick as mayonnaise, but should hold itself in creamy suspension. Process in one-half cup more of oil, depending on how thick a sauce you wish to have. Season carefully to taste with lemon juice, salt and pepper; the sauce should have character, but should not be too strong in taste or it will kill off the turkey. Slicing the turkey. If you are using a poached turkey breast, discard the skin. Carefully remove in one piece the whole side of each breast from the carcass. Cut the meat at a slant crosswise (across the grain) into elegant slices less than 1/8 inch thick. Assembling. Spoon a layer of sauce in the bottom of a serving platter, and arrange the turkey on top, spreading each slice with a coating of sauce. Cover with plastic wrap and refrigerate for 24 to 48 hours before serving. Serving. Let the platter sit at room temperature for 20 minutes to take off the chill. Meanwhile sprinkle on the capers and parsley, and decorate with lemon wedges. Poached Turkey Breast Set up a 6-pound bone-in breast of turkey breast up in a kettle just large enough to hold it comfortably, surround it with 1 cup each of chopped carrots, onions and celery, and a large herb bouquet. Pour in 2 cups of chicken broth, 1 cup of dry white French vermouth or dry white wine, and enough water to cover the breast by 1/2 inch. Bring to the simmer on top of the stove; skim off the gray scum, which will continue to rise for several minutes. Salt lightly, then cover the pot loosely and maintain at the bare simmer for 2 to 2 1/2 hours, adding a little boiling water if the liquid evaporates to expose the turkey. It's done when a meat thermometer, pushed in to the thickest part of the meat near the shoulder (but not touching bone) reads 162 to 165 F. Let the turkey cool in its broth for at least 30 minutes. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Apr 24, 12 at 15:42 Here's a recipe that I could have put on the chili Cookalong, but I was not sure about the rules: Yucatecan Chicken Chili Ingredients: 6 chicken thighs or 1 chicken 2 limes, sliced rinds of 2 lemons, sliced 2 oranges, sliced (preferably somewhat green) 1 carrot, chopped 2 bay leaves 6 cups water 2 onions, cut in halves and divided 8 cloves garlic 3 dried Ancho chilies 2 dried Pasilla chilies 4 dried Guajillo chilies 1-2 dried Cayenne Chilies (optional) 2 tbsp oregano (divided) 1/3 cup flour 2 tbsp tomato paste 2 tbsp Achiote paste 2 tsp salt, or to taste cilantro, for garnish Directions: Wash the chicken and leave whole or cut into pieces. Place the lemon, lime, and orange slices in stockpot and add the chicken, carrot, bay leaves, and water. Add one onion and the garlic cloves. Slit open all the chilies and remove all seeds, and then the chilies add those to the pot, and bring to a boil on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for 40 minutes, or one hour if using a whole chicken. After one hour, turn off heat and allow the pot to stand covered for about 20-30 minutes more while the chicken continues to cook. Retrieve all the chilies and place in a small bowl with about 1/2 cup of cooking liquid. If possible, remove some of the peeling; otherwise puree them with the 1/2 cup liquid using a small food processor or hand blender on low speed. Strain the puree through a food mill or sieve to remove the skin, and reserve the strained puree. Strain off the liquid from the stockpot and reserve. When the chicken is cool enough (you can refrigerate it at this point), remove all the meat and reserve. Save the bones and discard the bay leaves. Return the bones to the stock and simmer for another hour with a 1/2 onion. Strain the stock and allow it to cool for a while. Then, using a fat separator, divide the stock from the fat. Reserve the stock, which should be about 4 cups or slightly more. Mince the remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce pan over high heat. When the fat is hot, add the 1/2 cup flour and make a roux that is light brown or tan. Add the onion and cook about 1-2 minutes more, and then add 2 cups of reserved stock that has been defatted. Stir to combine, and add the tomato paste, one tablespoon of oregano, Achiote paste, and 1 tsp salt. Check for salt flavor and add more salt if necessary. Cook for about 5 minutes, or until onions have cooked, and then puree with a stick blender (or food processor) and return to saucepan. Chop the reserved chicken meat and add to the saucepan with 1/4 cup of chili paste that you have reserved (or about half of it). Stir to combine, and serve with tortillas or rice. *Note: You will have approximately 2 cups of stock and 1/4 cup of chili paste left over. This can be used to make a sauce for enchiladas or tamales. Lars o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Wed, Apr 25, 12 at 11:07 And so far no one has mentioned those old favorites ( to me) of Chicken pot pie and chicken a la king. I don't use a recipe for either, just a medium white sauce made with half milk and half chicken broth....and chicken. For the A la king I add sauteed mushrooms and strips of orasted red peppers....serve in a puff pastry shell. And for the pot pie, I add cooked carrot buttons to the cream sauce and the chicken and un cooked frozen peas, and some sauteed chopped onions....top with the crust of choice ( simple pie crust, puff pastry or biscuit dough rolled to about 1/4 inch) and bake until crust is browned. And then there is that midwestern favorite of chicken and noodles over mashed potatoes....but that's a different thread!! Linda C o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 12:00 Arley, I had to smile, you reminded me of Dishesdone's "Lemon Up the Butt Chicken". I miss her here. Jude, that sounds really good, I'll have to try that. I like the idea of the pineapple and cucumber better than the chicken itself, LOL. I like just plain old roasted chicken as well as anything else, but I'm a big fan of Lars' Algerian Chicken. It's as good cold or room temperature, nearly, as it is hot. I often use the seasoning on chicken pieces if I don't have a whole chicken. Algerian Roast Chicken Ingredients: 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac (most essential spice for this) 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Directions: Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal; if using an oven, preheat to 400 degrees F. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1 to 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160�, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. You can add the potatoes to the pan if you want to roast them with the chicken. I generally parboil them for 10 minutes and then grill or roast them for 20 to 30 minutes. I also really, really like Sol's Chicken in Caramel Sauce. I just use whatever chicken I have on hand and I keep fish sauce especially for this recipe. Chicken in Caramel Sauce � 1/2 cup dark brown sugar 1/4 cup water 1/4 cup fish sauce 3 tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon soy sauce 1 teaspoon slivered ginger 1/2 teaspoon black pepper 2 small dried, red chilies, broken in half 1 tablespoon peanut oil 1 shallot, sliced 1 3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces 1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces � Cooked rice Fresh cilantro sprig for garnishing � Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside. � Heat the oil in a large skillet over high heat. Add the shallot and saut� for a few minutes. Add the chicken and saut� until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro. Boy, this thread makes me glad I have 30 broilers that'll be ready for the freezer sometime the first couple weeks of June! Annie � o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Wed, Apr 25, 12 at 13:17 Quick and easy... Slice a chicken breast or two horizontally, or cut it into chunks, depending on how you will serve it. Sprinkle with EITHER 1) salt and curry powder; OR 2) paprika, cayenne powder, salt and garlic powder; OR 3) seasoned salt Saute in olive oil or butter for a few minutes. Serve over spaghetti, or noodles, or greens (fresh or cooked), with rice, whatever. Completely versatile, quick, low in fat and calories, ready in 15-20 minutes. And cheap, too! o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, Apr 25, 12 at 13:53 Annie, here's a dumb question. I tried looking all over Sol's site for the recipe so I can see a picture, but to no avail. In my silly mind, "caramel sauce" is synonymous with "sweet". I'm hoping it's not sweet at all; it just describes a dark golden colour of the chicken. Can you enlighten me? o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 25, 12 at 15:57 jasdip, I'm sorry to tell you that it is, indeed, somewhat sweet. The sauce reminds me of that dark and slightly sweet sauce I get on beef and broccoli stir fries at "chinese" restaurants here. It's not hugely sweet, it's slightly sweet, which nicely offsets the heat from those two peppers. Since I'm a wuss, I only use one pepper anyway! Annie o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Apr 25, 12 at 16:04 I'm lucky to have a source for locally raised poultry so we have it often. I prefer bone-in chicken to boneless and we like all the parts. As I get older, I seem to make simple poultry dishes more than those with complex sauces. Here's one I first made for DH when we were dating and he still requests it some 35+ years later. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. � if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it gently without messing up the crumbs.) Set broiler about 6-7" from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold. Photobucket o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Apr 27, 12 at 8:33 Looking through all my chicken recipes was a trip down memory lane. I can't believe how many I have from this site. That and this thread has me motivated to change things up a bit, bring back the old and try the new! This is a recipe we really enjoy. Chicken Cacciatore ... my way 8 Chicken breasts or a combo -of breasts -and thighs 1 1/2 Tbl Olive Oil 1 1/4 Cup Onions, Chopped 8 Oz Mushrooms,quartered 1 1/2 Tsp Garlic, Minced 1 Tsp Dried Oregano 2 Tbl Parsley, Chopped 2 Cup Tomato Sauce 1/2 Cup chicken broth 1/2 Cup Kalamata Olives, pitted and -quartered Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the same pan, add the remaining oil and the onions, mushrooms, garlic. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce, chicken broth,oregano and parsley. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375f oven for 1 to 1 1/4 hours. **** Additions last time 1 sweet pepper sliced o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Fri, Apr 27, 12 at 9:21 Alexa, I had forgotten about that recipe, thanks for the reminder. I have a jar of sundried tomatoes that just asked to be used up in that one! We do a LOT of chicken (chicken Marsala last night, in fact) since I have three nearby stores that carry chickens w/out hormones/antibiotics, natural, organic, sustainably raised, etc. I'm going to share what I do with a roast chicken instead of the recipe itself. Whenever we prepare a roast chicken, one of my dinner prep steps is to pull out my pressure cooker and pre-stock it with cut up onions, carrots, celery, maybe a parsnip, couple twists of the pepper grinder, bouillon because I do like salt, and couple of springs of Italian parsley and dried dill. DH's job is to cut up the chicken and he'll toss the back into the pressure cooker before we sit down to eat. After dinner I'll debone what wasn't eaten and toss the bones into the pressure cooker, add water, turn on the flame, and half an hour later I have chicken stock. I strain the liquid, measure the liquid gold (grin) into mason jars, label and freeze. If you don't have a pressure cooker, a stock pot would work as well, it would just take a little longer. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Fri, Apr 27, 12 at 16:43 This recipe is, by far, the most requested one in our house. My daughter LOVES it and will eat any leftovers for her lunch the next day COLD. I have no clue where I got the recipe! I always double the marinade. THAI CHICKEN SKEWERS 1/4 cup creamy peanut butter 2 Tblsp. finely chopped onion 2 Tblsp. finely chopped parsley 2 Tblsp. fresh lemon juice 1-1/2 tsp. soy sauce 1 clove garlic, finely chopped 1 tsp. pepper sauce (I use Sriracha) 1/2 tsp. ground coriander 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces Wooden skewers, pre-soaked Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight. Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.) Serve warm on skewers. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Fri, Apr 27, 12 at 17:45 I made this and we quite enjoyed it. I wouldn't put so much sauce on top, next time. Slow-Cooker Sweet Butter Chicken (Donna-Marie Pye) 2 tbsp butter 2 tbsp tandoori curry paste or tikka curry paste, divided 1 tbsp minced gingerroot, or 1/2 tsp dried ginger 1 tsp cumin 1 tsp paprika 12-oz can evaporated milk 1 can tomato paste 1 tbsp packed brown sugar 8 skinless, boneless chicken thighs (I used 2 breasts, cut in half) 1/2 cup plain yogurt 2 tbsp freshly squeezed lime juice 2 tbsp chopped fresh cilantro 2 tbsp chopped toasted cashews In a saucepan, cook 1 tbsp of the butter until just beginning to brown. Add 1 tbsp of the curry paste, ginger, cumin and paprika; cook, stirring, 2 minutes until fragrant. Stir in evaporated milk, tomato paste and brown sugar. Bring to a boil. Reduce heat and simmer, stirring often, 10 minutes or until thickened. Add the remaining butter to the slow cooker and coat bottom and sides. In a bowl, combine yogurt and remaining 1 tbsp curry paste. Add chicken and coat with mixture. Arrange in slow cooker and pour sauce evenly over top. Cook on Low 5-6 hours or on High 3 hours, until juices run clear when chicken is pierced. Stir in lime juice and serve over basmati rice, sprinkled with cilantro and cashews. Butter Chicken o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by tobyt (My Page) on Sat, Apr 28, 12 at 16:55 This has become a favourite week night quickie dinner. Pitting the olives takes the most time of anything, but it's really quick and very tasty! Jane Chicken with Olives and Feta Cheese Bon Appetit : November 2000 by Peter Rasmussen, Libertyville, IL A boldly flavored dish that's great served over orzo (rice-shaped pasta). Yield: Makes 6 servings 2 pounds chicken thighs with skin and bones 1 tablespoon olive oil 1 cup chopped onion 2 large garlic cloves, chopped 1 14 1/2-ounce can diced tomatoes in juice 3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced 1/2 cup dry red wine 1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried 2/3 cup crumbled feta cheese Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Apr 28, 12 at 19:27 This is hands-down my very favourite chicken recipe. This is the original, but I pare it down so that it suits us, with leftovers. This serves 12-14, and there are 2 of us :-) I don't like sweet, so I omit the brown sugar. Chicken Marbella from The Silver Palate Cookbook Preparation time: 20 minutes Marinating time: 12 or more hours Cooking time: approximately 1 hour Yield: 12-14 servings 4 chickens, 2-1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano Coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley, finely chopped 1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 2. Preheat oven to 350 degrees Fahrenheit. 3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Apr 30, 12 at 9:34 Jasdip, that chicken Marbella recipe is a favorite at our house too. I do use the brown sugar since it's only about a tablespoon per piece and makes a nice crust on the skin. Here's a few others that we like. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (about 40 minutes for boneless breasts), basting occasionally with sauce. Note: When I use the boneless breasts, I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty more measuring cups. CHICKEN PICATTA 4 chicken breasts (6 oz. each) 2 T. olive oil 1/4 c. white wine 1 t. minced garlic 1/2 cup chicken broth 2 T. fresh lemon juice 1 T. capers 2 T. butter Fresh lemon slices, at least one per chicken breast Prepare the chicken for cutlets. I use a rolling pin to smash and roll then until fairly thin. Try not to break the chicken apart. Salt and pepper both sides of the chicken cutlets, dredge in flour, and shake off excess flour. Heat the oil over medium-high heat. Saute cutlets until brown on one side, 2-3 minutes. Flip the cutlets and cover the pan for 2-3 minutes. Remove cutlets and poor off remaining oil if there is a lot. Return the pan to medium heat and add wine and garlic and cook until liquid is nearly gone and garlic barely begins to brown - about 2 minutes. Add broth, lemon juice and capers. Return cutlets to pan and cook for 1 minute on each side. Remove cutlets to platter and add butter and lemon slices to the sauce. Melt butter and then pour the sauce over the cutlets. ------------ Lincoln Logs and Chicken Tetrazini were my mom's favorite ways to prepare poultry leftovers. LINCOLN LOGS 1 1/2 cups cooked chicken or turkey, finely diced 1 cup dry bread crumbs, divided 1 cup walnuts, finely chopped and lightly toasted 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1 Tbs. finely minced fresh parsley 1/4 - 1/2 tsp.salt dash of pepper 1/4 tsp. paprika 1 cup white sauce (recipe below) Cooking oil Mix chicken or turkey, 1/3 cup bread crumbs, walnuts, celery, onion, salt, pepper, and paprika. Moisten with 1/3 cup of sauce. Form mixture into 12 logs, each 3 inches long. Roll in remaining bread crumbs and fry in oil. Drain and serve with remaining sauce or leftover gravy. Notes: If you have trouble shaping the logs, chill mixture first. White sauce can be made ahead of time and stored in the refrigerator, as can the entire logs before frying, storing covered. Sauteed mushrooms can be added to the sauce to be served with the logs. Fresh or dried herbs can also be added in place of some of the parsley; tarragon is especially good. White sauce: 1 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. salt dash pepper dash paprika 1/2 cup chicken broth 1/2 cup half-and-half In medium saucepan, over low heat, melt butter; stir in flour and seasonings until smooth. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened and smooth. Makes 1 cup o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, Apr 30, 12 at 9:43 Ruthanna, thanks for your comment about using brown sugar. If that's pretty much all it does; is giving a nice crust, I'll do it next time. Thanks! I'm planning on making it soon and having 2 neighbours over for dinner. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 30, 12 at 10:14 I can't wait to try some of these recipes! BF and I have chicken about once a week. Last night we had chicken breasts stuffed with feta and spinach. Good but nothing spectacular. We get a lot of our chicken recipes from Cooking Light, never have anything really bad there, and some are great. I'm going to post my favorite. Also, BF and I eat a lot of turkey burgers. I know I had a recipe for them originally, but I can't find it so now I just wing it. I think you start off with about two pounds-2.5 lbs. of ground turkey. I don't use the lowest fat version, but the next one up, which is still pretty low. To that, add a cup of chopped spinach (the frozen kind, but thaw it), and a cup of lowfat feta (this is for flavor, you can use full fat feta but it will make a gooier situation when you go to fry them). Then add some finely chopped onion to taste. I use dried onion, a heaping TBLSP. Add 1.5 tsp. chopped garlic (more or less depending on your taste, this is fairly garlicky), 1.5 tsp. salt, more or less depending on your taste, and 2 heaping tsp. Penzey's Turkish seasoning, or your favorite Greek seasoning, or Ras el Harnout, which is a Moroccan seasoning, or any combination Mediterranean style seasoning you like. I also add a generous shake of alleppo red pepper, or you could sub some hot paprika, with discretion! Shape these into patties, and freeze the extras to pop out for a quick dinner. These are great on pita with lettuce, tomato, cucumber (or a pickle) and tahini sauce. Here's a recipe for the tahini sauce, from Cooking Light: 1/2 cup plain greek yogurt 1 TBLSP tahini (sesame seed paste) 1 TBLSP lemon juice 1 minced garlic clove (or less, lol!) Dash of salt (I add a tiny bit of sugar since I find nonfat yogurt very tart. I also add fresh chopped chives and parsley, and no garlic. Sometimes I use dried chives and parsley if I don't have the fresh, but if you do, you have to let the sauce sit for a while to absorb the flavor of the dried herbs). Here's our all time favorite Cooking Light chicken dish: Maple-Mustard Chicken Thighs (Lpink's note: we make this with chicken breasts) Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw. (Lpink's note: you don't have to marinate!) Cooking Light MAY 2011 Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce) Hands-on:31 Minutes Total:2 Hours, 43 Minutes (Lpink's note: This only takes me about 45 min. to make) Cost Per Serving:$1.91 Ingredients 1/3 cup spicy brown mustard 2 tablespoons brown sugar 3 tablespoons maple syrup 2 tablespoons yellow mustard (Lpink's note: you can leave this out or just sub a little more brown mustard. We don't usually have yellow mustard around) 1 tablespoon grated onion 1 tablespoon cider vinegar 2 teaspoons lower-sodium soy sauce 1/2 teaspoon black pepper 1 garlic clove, minced 8 bone-in chicken thighs, skinned (Lpink's note: I use this sauce on two or 4 boneless, skinless chicken breasts. Use fewer breasts for a saucier, tastier, albeit higher calorie entree) 1/4 teaspoon kosher salt Cooking spray Preparation 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours. (Lpink's note: you can skip this. I just read recently online somewhere about "food myths" and a marinade doesn't really penetrate very far into the meat anyway, so really not necessary). 2. Preheat grill to medium-high heat. (Lpink's note: we also do this on the stovetop in a cast iron skillet, and then braise the chicken a little bit in the sauce as it thickens,) 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture. (Lpink's note: you have to heat this up a bit and reduce it just a bit, which works out great if you put the chicken in the pan while you are doing it. It only takes a couple of minutes to do). o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Mon, Apr 30, 12 at 12:09 I have a quickie chicken a la king recipe I sometimes make but this one is over the top fabulous: * Exported from MasterCook * Chicken a la King Recipe By : Adapted from Food Network Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plus 1 T unsalted butter 2 large shallots -- minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth 6 sprigs plus 1 T, minced, flat-leaf parsley 1 sprig fresh thyme 1 teaspoon Kosher salt -- plus more to taste pinch cayenne pepper pinch freshly grated nutmeg 1/2 pound shiitake mushrooms -- trimmed and cut into 1/2 inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken -- recipe follows 1 tablespoon snipped fresh chives Serve with buttered noodles, toast points, biscuits or crepes Poached Chicken: 10 sprigs parsley 2 sprigs fresh thyme 1 small onion -- halved 1 small carrot -- halved 1 stalk celery -- halved 3 pounds chicken breast halves on the bone 5 to 6 cups chicken broth Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 30 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard skin and bones. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Use 3 3/4 cups of it for the chicken a la king. In a large saucepan over medium heat, melt 1/4 cup of the butter and saute the shallots until softened - about 4 to 5 minutes. Sprinkle in the flour and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes stirring frequently. Meanwhile heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. Add the minced parsley, chicken and chives to the sauce and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes. - - - - - - - - - - - - - - - - - - NOTES : I serve over Pepperidge Farm puff pastry shells. I also add sauteed green pepper strips and a 2 oz jar of pimento and use heavy cream instead of creme fraiche. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, May 3, 12 at 16:54 Here's a chicken recipe I make that has lots of flavor for the calorie content. CHICKEN THIGHS WITH LEEKS & SHITAKES (2 servings � 330 calories each) 2 boneless, skinless chicken thighs, trimmed of fat 1 Tbs. flour 3 tsp. olive oil, divided 1 large leek, white and light green parts only, trimmed and sliced 4 oz. shitake mushrooms, stemmed and sliced 1/2 cup chicken broth 1/4 cup dry white wine 1/8 tsp. salt Sprinkle of ground coriander 1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour. Heat 2 tsp. oil in nonstick skillet over med-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm. Add the remaining 1 tsp. of oil, leek and mushrooms to the pan. Cook over med-high heat, stirring often, until the vegetables are tender. Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine, coriander and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, about 4 to 6 minutes. Stir in tarragon and add salt and pepper to taste, if needed. o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 11:47 Drawing a name right now.... ********** Jasdip ***************** I'll email you. Nancy o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, May 9, 12 at 12:58 Jasdip has picked rice for the next Cooklong. Thanks to all who posted their poultry recipes, I can't wait to try them. Nancy Here is a link that might be useful: Cookalong #47 ------ RICE o RE: Cookalong #46-------POULTRY clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, May 9, 12 at 13:21 I was coming here earlier to post my Chicken with 40 Cloves garlic that we had the other nite, then saw my name. I have a fear of being picked for a cookalong, and sure enough!

sleevendog (5a NY 6aNYC NL CA)

12 years ago

Lemons&Leftovers. (?)

Have to chuckle that you could win a 'compost' challenge. -woven veggie peelings into a rubics cube, filled with grape skin laced watermelon rind puree pilaf, over a coffee grind reduction sauce...

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

FOAS!! LOL!!! Very good!

The clue is 15 minutes to make all three. The only way is to zap frozen dinners. Otherwise rice alone will take 25 minutes.

After a quick plating, it took a little while for my coworkers to realize those were nothing more than frozen TV dinners.

Cooking is fun!

dcarch

*Disclaimer - I am not the owner of Lean Cuisine. :-) :-)

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