|
Post by sadie1263 on Apr 19, 2013 20:27:11 GMT
I think next weekend I'm going to make paella........I have a recipe I like.....does anyone have a recipe for this they really enjoy? I'm always looking for improvements to mine!!
|
|
|
Post by Deleted on Apr 21, 2013 13:42:07 GMT
Mushroom Rissotto
|
|
|
Post by domestic goddess on May 18, 2013 22:29:36 GMT
We had -
My Oven Barbecued Chicken, it's to die for!
Baked Creamed Potatoes
Maple Flavored Baked Bean's
|
|
|
Post by Big Lin on May 18, 2013 22:48:01 GMT
We had -
My Oven Barbecued Chicken, it's to die for!
Baked Creamed Potatoes
Maple Flavored Baked Bean's Hi Domestic Goddess! Nice to see you back! Sounds delicious!
|
|
|
Post by DAS (formerly BushAdmirer) on May 19, 2013 0:28:44 GMT
We had -
My Oven Barbecued Chicken, it's to die for!
Baked Creamed Potatoes
Maple Flavored Baked Bean's Please post your recipe!
|
|
|
Post by Deleted on May 21, 2013 0:23:43 GMT
T-Bone, Baked, Salad = Yum
|
|
|
Post by Deleted on May 21, 2013 9:00:14 GMT
Salmon and new potaoes
|
|
|
Post by sadie1263 on May 28, 2013 18:37:33 GMT
I experimented this weekend and made bananas foster.......except I forgot the cinnamon.......it still wasn't too bad.......poured over vanilla ice cream......yum
|
|
|
Post by Deleted on Aug 24, 2013 10:56:51 GMT
chicken burgers
|
|
|
Post by Deleted on Sept 21, 2013 12:04:08 GMT
no idea yet
|
|
|
Post by sadie1263 on Jul 3, 2016 1:05:40 GMT
I've made this a few times.....it's super easy and comes out really wonderful.......
Chicken Marsala Serves 4-6 For the chicken: 3 large boneless, skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets Wondra flour or all-purpose flour, for dusting 2 tablespoons canola oil 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper
For the marsala mushroom sauce: 1 pound baby bella or button mushrooms, cleaned and sliced 3 tablespoons unsalted butter, divided 1 cup dry marsala wine 1 cup warm beef stock, preferably homemade or low-sodium 1 tablespoon tapioca flour, optional for a thicker sauce (see Recipe Notes, below) Kosher salt and freshly ground black pepper
Preheat oven on its lowest setting (160°F or so).
Place the cutlets between two layers of plastic wrap and pound each to 1/4" thickness. Pat dry and season with salt and pepper. Dust with flour. Heat oil in a large skillet over medium-high heat. Add the butter. Working in batches, brown the chicken, about 3 minutes per side. Place in an ovenproof baking dish, cover with aluminum foil, and keep warm in the oven. (See Recipe Notes, below.)
With the heat still on medium-high, add the mushrooms to the skillet and, if there isn't oil left from the chicken, up to 2 tablespoons additional butter. Add the mushrooms and cook until their juices start to release, about 3 minutes. Add the marsala and cook at a vigorous simmer until reduced by half, about 15 minutes. (Do not stir.) Add the stock and continue to cook until it reaches a thick, saucy consistency, another 10-15 minutes. Remove from heat and swirl in the remaining tablespoon of butter. Season with salt and pepper, to taste.
Pour the mushroom sauce over the chicken. Serve with mashed potatoes or white rice.
|
|
|
Post by Deleted on Sept 21, 2016 8:22:56 GMT
mongalin grill
|
|
|
Post by Deleted on Mar 13, 2017 20:43:42 GMT
Chicken in a ramkin dish with a bit of smoked pork and a soggy leek
|
|
|
Post by FanOfDorks on Apr 7, 2017 21:24:47 GMT
Sausage casserole.
|
|
|
Post by ladydi on Apr 8, 2017 1:38:35 GMT
Lasagna, garlic bread and salad
|
|