4-8 chicken breasts or second joints (boil for 15 to remove skin)
1 T cooking oil
1 medium onion
1 clove garlic
1/2 c chopped pepper
1-2 tsp curry
1/2 tsp thyme
2 c canned tomatos
Skin and cut up chicken. Saute vegets. Add tomats and spices. Cook at 350 for 30 minutes or simmer, covered, for 20. Add chicken. Cook. Serve on rice, pasta, toast, or shredded lettuce.
Have everything ready ahead of time:
Take a small bowl full of chunked butter, heat until foaming. Add scallops. Brown on both sides. Remove scallops from heat.
Get rid of the butter. (I actually mixed it into a soup as sort of a semi-seafood-flavoured stock additive. Worked well.)
¼ to ½ c more butter, add what looks right compared to the scallops of shallots (or green onions, or vidalia), slivered garlic, little bit of crushed red chilis. Cook until softened. Splash of white wine, almost enough to make the vegets and spices start to float. Add a similar amount of heavy cream. Put the scallops back in. Stack and roll fresh basil leaves and cut the rolls relatively thinly, at an angle. Add some. Garnish w/ a little more. Add a touch of pepper.
Serve. Tasty. Decadent. More filling than you’d expect. I put it over capellini, but there are a number of underneath stuffs that would work, or even skip that part.
(from a newgroup C used to subscribe to called paganfeast… username was marshwren88) These are great. I find them easier to make than most pancake recipes… and a single batch generally feeds our gaming group with some leftover for snackage further on in the session.
3 c flour
3/4 tsp salt
2 tsps baking powder
1 T sugar (or honey or etc….)
2 eggs
2 c milk
2 T veget oil (olive oil does, in fact, work well for these)
Combine and sift dry ingre. Beat together eggs, milk, and oil. Add together and mix until moist. Cook on an appropriately heated grill. (When you flick water droplets and they dance, you’ve got the temp right.)
1 c plain breadcrumbs
1 T melted buter
2 T mustard
2 T grated Parmesan
1 T chopped Parsley
6 pork chops
salt, pepper
Mix bread crumbs, butter, some mustard, parmesan, and parsley. Season chops with salt and pepper, spread with mustard. Place the chops, mustard side up, on baking surface. Divide breadcrumb mixture and pat into mustard. Bake at 350 for 20ish minutes or until chops are done – chops cooked through, and breadcrumbs browned.
1 1/4 c crushed cornflakes (or breadcrumbs)
some lemon pepper (if no lemon pepper, crushing some coriander and adding that and some pepper until it looked right worked quite well.)
1/4 – 1/2 (or some) dill weed
1/8 tsp (or some) garlic powder
1/4 c buttermilk (milk works fine, too)
1 egg
1 lb fish fillets, 1/2 inch thick, cut into pieces (or don’t cut it up, worked fine that way, too) Mix cornflakes, lemon pepper, dill weed, garlic powder Blend buttermilk and egg. Dip fish in buttermilk mixture first, then in the dry mixture. Heat oil, add fish, ry 5-8 minutes. Drain and serve.
These were quite tasty. And far more filling than I think either of us had been expecting. But light in the stomach, unlike some of your meat and cheese heavy sandwiches. This was experimental and may become a staple.
2 T mayo (depending on how many sandwiches. This seemed to do three)
1/2 tsp wasabi (I’d suggest more, or letting it sit for a bit for the wasabi to settle in. Last set of sandwiches we used 1 1/2 tsp)
8 thin slices sandwich bread
1 medium cucumer, peeled, seeded, thinly sliced (I didn’t seed)
1 c chopped watercress (or whatever looks right to you, works just fine as leaves and stems, too)
Combine mayo and wasabi
Thinly spread on bread. Top with cucumber and watercress. Sprinkle with salt and pepper. Close. Slice. Serve.
1 lb burger (or other ground meat to your preference)
1 c peas or mixed vegets, cooked
2 c mashed potato (Actually, I’d suggest just making a lot and using however much you need. Can always make mashed potato pancakes or something with any excess.)
1 egg
1/4 c parsley
1 diced onion
1 diced clove of garlic (or more. or lots more.)
1 1/2 tsp Old Bay seasoning (I actually don’t follow this part anymore. Tailor it now to what I think will taste right or what I think the people I’m feeding need.)
Hunter’s Gravy (or any decent brown gravy. Can make pan gravy if you have the time.)
Saute onion and garlic and burger. Mix with vegets, seasoning, sauce. Add butter (as needed), salt (to taste), parsley, and egg to potatos. Grease a casserole, fill with a third with potato mix, cover with burger, leaving enough space for a potato mix “lid.” Brush with melted butter. Bake at 400 for 30-40 minutes, covered for the first bit, uncover for last 10 minutes or so to let the top brown. (Made a really random tasty sauce for it once that consisted of something along these lines, as weird as it may seem: W-sauce, dill, curry, salt, pepper, basil, thyme, and a bay leaf.)
1 ln ground beef
1/4 lb ground pork
1/2 c bread crumbs
1/4 c milk
1 egg
2 tsp sugar
1 tsp salt
1/4 tsp allspice
6 T ch onion, saute lightly
Mix, make 1″ balls. brown in 2 T oil. remove from skillet, add 3 T floiur. Brown well. Add salt, 1/2 tsp sugar, dash nutmeg. Make gravy w/ milk. Add meatballs. Cook slowly over low heat. Serve over noodles or rice.
Mix: 1 c butter, 2 c brown sugar (packed)
Add after combining: 2 beaten eggs. 2 1/2 tsp vanilla
Alternate this mixture: 3 1/2 c flour, 1 tsp salt, 2 tsp baking powder
with this one: 1 c milk, 4 oz chocolate, 2 T butter
After all that is mixed together stir in 2-ish cups of chopped nuts, chocolate chips, mint chips, etc… I haven’t tried using any sort of fruit with this recipe. Drop by tsp onto cookie sheets. Bake 10-15 minutes at 350.
These are also wonderful with a tablespoon or two of minced fresh mint mixed in.