"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 11-14-2006, 05:15 PM   #11
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
We're having Crock-pot Sweet and Sour Chicken, except I'm cooking it in the oven.
I'll serve it with some kind of rice...probably instant.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-14-2006, 06:08 PM   #12
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I've never made this and have not looked up a recipe so if I'm doing it wrong don't anyone tell me - it's too late!

I sauteed some leeks and portobello mushrooms, floured/seasoned cut up chuck roast and browned, put all back in the pressure cooker and covered with stout beer - then it will be mashed potatoes and a wedge of iceberg lettuce with bacon, chives, and homemade blue cheese dressing.

(But if anyone has some tips for this for future reference it sure would be appreciated. I expect the stout will turn fairly sweet. All in all it can't be bad, can it????) I figure I'll pressure cook it for 45 minutes and see how the beef is and cook more if necessary.

Everyone's meals sound sooooo good!!!! But they always do.


"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-14-2006, 06:45 PM   #13
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
OK, this was an interesting dinner prep. I screwed up six ways from Sunday.

The brandied chicken was going just fine until I reached into the liquor cabinet for the brandy...yep you guessed it. NONE THERE! Swearing a blue streak I decided to toss some rum and port on the chicken to flame it. Ya ya ya, I can hear you all gagging. I'll let you know how it tastes later. I wasn't about to go out and get brandy with the piles of snow we've got right now. The news was awash with the huge pile ups we've had yesterday and today. Sigh. So, chicken went in the oven and I was about to finish the shrimp bisque that was to be our starter. *Forehead slap* I dumped ALL of the cream into the brandied chicken sauce instead of saving half of it for the bisque!!!! ARGH!!! I just have to laugh at myself. So, no bisque tonight. It will be just the chicken, some steamed yellow beans, pasta and a salad. And a BIG glass of wine!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 11-14-2006, 07:33 PM   #14
Head Chef
abjcooking's Avatar
Join Date: Sep 2004
Location: New York
Posts: 1,460
I am fixing PA Baker's parmesan garlic chicken with cheese bow tie pasta and surgar snap peas.
Go Sooners
abjcooking is offline   Reply With Quote
Old 11-14-2006, 08:50 PM   #15
Sous Chef
Reanie525i's Avatar
Join Date: Oct 2006
Location: New Jersey
Posts: 765
OK - I confess - Had someone else do the cooking - Eggplant Parm - Not so good.....

"There are many things in life that will catch your eye - but only a few things will catch your heart. Pursue those!"
Reanie525i is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:23 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.