"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-10-2010, 11:29 AM   #91
Assistant Cook
 
Join Date: Nov 2010
Posts: 6
Chicken Enchiladas

My 14 year old nephew has been asking for Chicken Enchiladas for his birthday dish for several years now. We also had it for Christmas one year. I found the recipe in the February 1998 issue of Bon Appetit (still my favourite issue). I liked it and moved on from there to Rick Bayless' mole sauce. The mole now takes me most of a day to make (I'm good but very slow) but it is worth it.

Here is the link to the Epicurious recipe:

Chicken and Green Olive Enchiladas Recipe at Epicurious.com
__________________

__________________
Giselle is offline   Reply With Quote
Old 11-11-2010, 02:38 AM   #92
Assistant Cook
 
Join Date: Nov 2010
Location: 677 S Main St, Cheshire, CT 06410
Posts: 1
Send a message via Yahoo to loren1daniel
My signature dish is spinach lasagne.
I made it for friends and colleagues of office.
Its a simple dish which requires fresh spinach, red sauce, noodles and finally lots of cheeses.
__________________

__________________
loren1daniel is offline   Reply With Quote
Old 11-11-2010, 04:39 AM   #93
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
Quote:
Originally Posted by taxlady View Post
I guess one of my signature dishes is French Canadian tourtière. It's a meat pie with three kinds of ground meat and no gravy in the pie. It is served with gravy or home made ketchup. It's a traditional winter dish. It'a getting time to make some. I usually make three at a time and freeze two of them. The stuff is quite yummy.


Your pies look scrumptious...
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 11-11-2010, 05:30 AM   #94
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
sarah!!! how the heck are ya? how's the little one? a little grown up lady by now, i'd bet.

taxy, your pies are truely scrumptious.

sprout, you thicken tomato paste? or did you mean 12 ozs sauce?
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 11-11-2010, 10:13 AM   #95
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
OMG Bucky its so good to see ya after such a long time,all is well on my side,my little girl is now a 5 year old little lady and she has 2 bros... dont be too surprised,i dont believe in being patient and wait for things to happen,lol...
how r u and ur lovely family?
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 11-12-2010, 10:23 AM   #96
Sous Chef
 
Sprout's Avatar
 
Join Date: Sep 2010
Location: Usa, Michigan
Posts: 558
Quote:
Originally Posted by buckytom View Post
sarah!!! how the heck are ya? how's the little one? a little grown up lady by now, i'd bet.

taxy, your pies are truely scrumptious.

sprout, you thicken tomato paste? or did you mean 12 ozs sauce?
Tomato paste. That's why it's important to use freshly cooked noodles. Otherwise you end up with globs. I've tried it. It only needs to thicken a little. Just long enough for it to darken and become sticky. The leftovers are interesting. They stick together like glue! A little moisture & gentle heating loosens then up, though.
__________________
Always try to bring a spare set of clothing when you dream about going to work or school. That way, if you encounter someone having that dream where they show up in their underwear, you'll be their hero.
Sprout is offline   Reply With Quote
Old 11-12-2010, 10:37 AM   #97
Assistant Cook
 
Secundinius's Avatar
 
Join Date: Oct 2010
Location: The Dark Side of the Moon
Posts: 27
I actually have two.

First is simmered chicken over steamed rice with lightly steamed broccoli. Chicken is normally marinated and cooked in Italian dressing or dusted with a mix of Italian spices and cooked in EVOO. The chicken is cooked slowly, I stress slowly, on low heat to retain as much moisture as possible (and always is the juciest chicken ever). In some cases, to speed up cooking, it is diced beforehand.

Second is seared pork tenderloin over white rice, served with applesauce topped with cinnamon. The tenderloin gets put in the oven at 250* for about 2 hours, with a coating of either a dry spicy rub or having marinated in a lemon pepper mix. After cooking (partially) in the oven, it is allowed to cool and sliced, anglularly, into medallions, then seared over high heat in a pan coated with a thin layer of EVOO.

Been working on a new dish that's a bit more "involved" than these two... Just a bit busy with school to actually make it happen. So, for now. it's a matter of keep it simple.
__________________
Mechanical engineers build weapons -- Civil engineers build targets.

Life is an incessant series of problems... all difficult, with brutally limited choices - and a time limit. -Chapel the Evergreen (Trigun)
Secundinius is offline   Reply With Quote
Old 11-12-2010, 02:37 PM   #98
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
It would have to be Chicken and Dumplings - great - now I'm hungry for that!
__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 11-14-2010, 11:27 AM   #99
Assistant Cook
 
Bjorn Stravinsky's Avatar
 
Join Date: Nov 2010
Posts: 8
My signature dish is Chocolate Flan. It's pretty much a regular flan, only with cocoa powder added to the base to add some color and a little bit of extra taste. Apparently my friends use it when describing me to other people, so i guess by that default it is my signature dish.
__________________
Bjorn Stravinsky is offline   Reply With Quote
Old 11-14-2010, 10:43 PM   #100
Cook
 
Nadia_'s Avatar
 
Join Date: Nov 2010
Location: Northern NJ
Posts: 71
I would say my shrimp creole, although I don't follow an exact recipe. People always love my soups and chicken taco's as well.
__________________

__________________
I cook with wine, sometimes I even add it to the food. - W.C. Fields
Nadia_ 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



» 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 01:00 PM.


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