"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 09-10-2004, 06:25 PM   #21
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Favorite original recipe

I made a bonless stuffed chicken breast last night. It was stuffed with finely chopped fresh rosemary, lemon thyme, varigated sage, Italian parsley, crushed garlic and shallot. This was mixed with sofenend butter. I pounded the breast until it was 1/4" an placed all but about 1/4 tsb of the butter/herb mix in the center and added fresh gound 5-peppercorn pepper and rolled it and tucked the ends inside. I then mixed the remaining butter/herb mix with fine (homemade) breadcrumbs and patted on the top (the open side is placed down). I chilled this for about 30 minutes then placed in a baking pad with 1/2 acorn squash splattered with fresh ground pepper and then baked. When done I deglazed the baking pan with white vermouth and chicken stock and simmered until reduced and mixed in 1 tsp of better, stirred and poured over chicken. I added butter only to the squash cavity. I made a salad of romaine, black olives, radishes, raw carrots, broccli, caulflower, scallions, adn my homemade ranch. I enjoyed it. Since I do not measure, I hope I can remember what I did for next time.

:roll: GO DUCKS
__________________

__________________
norgeskog is offline   Reply With Quote
Old 09-11-2004, 02:35 PM   #22
Senior Cook
 
GetMeTheBigKnife's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 124
I don't know if I "invented this", but I have been making this ever since I was allowed to use the stove, unsupervised....

Fried left-over spaghetti noodles - tossed with bread crumbs and diced dill pickles....until the noodles are crunchy.

It sounds awful, but jeepers-creepers, I LOVE IT!

Maybe I should post this to the comfort food subject...or leave well enough alone, before I get banned? LOL
__________________

__________________
I'm your huckleberry! http://www.geocities.com/got2teach/m.gif
GetMeTheBigKnife is offline   Reply With Quote
Old 09-11-2004, 02:37 PM   #23
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
Quote:
Originally Posted by GetMeTheBigKnife
I don't know if I "invented this", but I have been making this ever since I was allowed to use the stove, unsupervised....

Fried left-over spaghetti noodles - tossed with bread crumbs and diced dill pickles....until the noodles are crunchy.

It sounds awful, but jeepers-creepers, I LOVE IT!

Maybe I should post this to the comfort food subject...or leave well enough alone, before I get banned? LOL
You get an A for creativity but you are now banned.
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 09-11-2004, 02:56 PM   #24
Senior Cook
 
GetMeTheBigKnife's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 124
BangBang:

Did I ever tell you how much I love your signature? And it's true, once you think about it!
__________________
I'm your huckleberry! http://www.geocities.com/got2teach/m.gif
GetMeTheBigKnife is offline   Reply With Quote
Old 09-11-2004, 03:00 PM   #25
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
Quote:
Originally Posted by GetMeTheBigKnife
BangBang:

Did I ever tell you how much I love your signature? And it's true, once you think about it!
I know.
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 09-12-2004, 06:37 PM   #26
Assistant Cook
 
Join Date: Aug 2004
Posts: 23
Well. the one that is the best I'm keeping secret for now, but the one that got me into a national contest is the luckiest!
__________________
astro is offline   Reply With Quote
Old 09-12-2004, 06:50 PM   #27
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
Quote:
Originally Posted by astro
Well. the one that is the best I'm keeping secret for now, but the one that got me into a national contest is the luckiest!
I would like to compete but I can't afford to travel unless I find a partner with money.
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 09-12-2004, 07:25 PM   #28
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
my stuffed tuna steak.
mix seeded, diced tomato, crumbled blue cheese, a chiffonade of basil, and stuff into a slit cut into a tuna steak. season the steak with salt, pepper, and garlic powder. prop up w/ foil or skewer it shut and grill or broil. meanwhile, wilt some early-pick baby spinach till bright green in some olive oil and fresh garlic. season the spinach w/ seasalt and fresh-cracked black pepper, and plate. put the tuna steak over it and serve with something that contrasts nicely in color and texture.
i have several others but this is the one on my mind right now, yum. toasted walnuts can be thrown into the cheese/tomato mixture or added to the spinach. oh, and it's good if you pour just a drizzle of warm olive oil over the whole thing.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-12-2004, 09:21 PM   #29
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
sounds yummay norgeskog and luvs!

GetMe.. the jury is still out on yours... but as long as you enjoyed it
__________________
Juliev is offline   Reply With Quote
Old 09-12-2004, 09:30 PM   #30
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
Quote:
Originally Posted by Juliev
sounds yummay norgeskog and luvs!

GetMe.. the jury is still out on yours... but as long as you enjoyed it
thanks! :D
__________________

__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Reply

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


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping cheese firm in a dish midnight Eggs, Cheese & Dairy 4 01-18-2005 02:35 PM
Eggplant dish help needed mjsorkin Vegetables 3 01-04-2005 04:00 AM
Savory Sweet Potato Dish lyndalou Vegetables 11 11-17-2004 07:05 PM
proper ethnic name for a hungarian dish? zenzin International Cuisines and Ethnic Cookery 4 09-05-2004 08:04 AM
Norweigian potato dish piute Vegetables 6 12-07-2003 10:35 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.