Can I use Staub coq au vin for steak and ale pie crust?
DYH
6 years ago
Featured Answer
Sort by:Oldest
Comments (19)
Related Discussions
What's on your Memorial Day Menu?
Comments (62)Here is the recipe you requested, Shaun. A friend from work gave the recipe to me. Pineapple Coconut Self Frosting Cake 1 8.75-oz can crushed pineapple in syrup 1/3 cup shortening 1/2 cup sugar 1 teaspoon vanilla 1 egg 1 1/4 cup all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup flaked coconut 1/3 cup brown sugar 1/3 cup pecans 3 tablespoon margarine or butter (melted) Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round or square cake pan. Try to evenly layer with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, pecans, and butter. Try to sprinkle evenly over batter. Bake at 350° for 35 to 40 minutes. Nice to serve warm with vanilla ice cream....See MoreUsing wine in cooking...101
Comments (25)Chicken breasts in white wine... I pack boneless chicken breasts, with or without the skin, and some skinny slices of onion, into a heavy sauce pan, and cover with white wine....I like a fruity sweet wine...like a Rhine wine auschlase... spatelease...sweet. If you have snuggled the chicken close, it should only take about a cup...maybe less to cover the chicken. Set at a simmer and cook until the chicken is no longer pink, don't over cook. Then in a skillet melt some butter....couple of tablespoons, and brown the cooked chicken at a fairly hot temp. They should brown but nor burn, when they are brown, remove to a platter and keep warm, add 1/2 the cooking liquid/wine and deglace the pan....fairly hot temp...s.tir up the browned bits....mix 2 tsps of corn starch with the rest of the cooking liquid and add to the fry pan....with the onions....and cook until thickened....add the chicken back to warm and serve with the sauce. You can add some fruit...like dried apricots or pineapple to the wine poaching liquid if you wish....and though I haven't tried it, I think some coconut might be good in there somewhere. Linda C...See MoreI'll share my recipe, if you'll share yours, April 10, 2011
Comments (7)Oh Sue--I was craving rhubarb yesterday. I wanted a rhubarb and strawberry pie!! Won't be long before it'll be ready to pick up there. I'm also wanting chocolate so I bought the stuff to make this sheet cake this week. It's more like a brownie, but whatever it is, it sure is good. My sister's MIL gave me the recipe years ago. Chocolate Sheet Cake 1 c. sugar 4 eggs 1/8 tsp. salt 1 c. + 1 Tbsp. flour 1/2 c. butter, softened 1-16 oz. can Hershey's syrup Cream sugar and butter until fluffy. Add eggs one at a time beating until smooth. Add salt and blend in flour and syrup. Pour into a greased 10x15" cookie pan. Bake 25 minutes at 350 degrees. Frosting: (the good part) 1-1/2 c. sugar 6 Tbsp. milk 6 Tbsp. butter 1/2 c. chocolate chps 1 c. nuts Bring sugar, butter and milk to a boil and boil for minute. Remove from heat and add chips and nuts. Stir until chips melt. Spread on cake while it's still warm. Work fast--it gets hard quickly. If that happens add a little milk....See MoreWhat would you serve with coq au Vin?
Comments (36)Mom used to make Hen au Vin when we were kids. Older layers that it came time for culling, there were a few every year for a while to stock up the freezer till next round. Best chicken in wine sauce, even if it wasn't the rooster. Most commercial retired layers get composted or made into pet food now and I think it's a shame. Older chickens can be very good eating. White or brown rice was usual, sometimes bread stuffing or mashed potatoes. Mushrooms, green beans, carrots, sweet potatoes or winter squash, asparagus, broccoli, caulifower... or on a special treat, a head of both broccoli and cauliflower served up with a cheese sauce and a creamy dilly sauce in boats on the table. Depended on the time of year what sides might get served up. There were almost always salads of various greens, and a bit of a bread basket to sop up what might be left on the plate. Wasn't unusual for mom to take the leftovers (sans sauce boats) and make it all into a soup, pot pie, or stir fry or two. Depended on the leftovers....See MoreDYH
6 years agolast modified: 6 years agoDYH
6 years agoDYH
6 years agolast modified: 6 years agoDYH
6 years agoDYH
6 years agolast modified: 6 years agoDYH
6 years agoDYH
6 years agolast modified: 6 years ago
Islay Corbel