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Lumbele
| Wednesday, September 24, 2003 - 8:20 am
Now there's an idea, Half, thanks. It definitely needs a sauce of some kind. Lawd, that meat is fluff-dry.LOL
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Lucy
| Wednesday, September 24, 2003 - 10:53 am
Eliz-Here is a good recipe for Sweet and Sour Pork, but I don't see why you couldn't substitute chicken. The recipe is from Ming's restaurant in Northern Calif: 1lb pork butt (or chicken for Eliz) 1 egg 2 T. cornstarch 1/4 t. salt 1 t. soy sauce Cracker meal Dice pork in 3/4" squares (chicken could be smaller). Prepare egg mixture of egg, salt, soy sauce and cornstarch. Dip pork/chicken squares in egg mixture, then roll in cracker meal. Let stand until coating dries (about 30 minutes), before deep frying in hot oil for 10 minutes (pork), chicken may take less time to cook. Just make sure it's thoroughly cooked. Drain on papertowel. Sweet and Sour Sauce: 1/3 cup white vinegar 1/4 cup catsup 1/4 cup water dash of tabasco (optional) 1/2 cup pineapple juice 1 tsp. soy sauce 3/4 cup sugar Mix the above together in a sauce pan and when below boiling point, thicken with 1 T. + 1 tsp cornstarch, diluted with 2 T. water. Optional: diced green peppers, pineapple chunks, tomatoes may be added to the sauce.
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Eliz87
| Wednesday, September 24, 2003 - 11:27 am
Thank you so much, Lucy. I'll try it this week!
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Lucy
| Wednesday, September 24, 2003 - 11:33 am
Eliz, My mom uses the sweet and sour recipe for meatballs, too! It's very yummy, especially with the peppers and pineapple. Hope it turns out! Let me know.
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Lostintheglades
| Thursday, September 25, 2003 - 5:08 am
I made your sauce last night Lucy and used it to dip the chicken wings hubby makes. It was a great addition to the usual hot sauce and honey mustard dips we make. Thanks!!
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Lucy
| Thursday, September 25, 2003 - 10:22 am
Oh I'm so glad to hear that you liked it, Lostintheglades. My mom took a Chinese cooking class years ago and when I moved out (many years ago) she put together a binder with all the recipes from her class. That sauce works well with chicken, pork, or beef. What kind of wings does hubby make??
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Lostintheglades
| Friday, September 26, 2003 - 3:00 pm
He makes the wings several different ways. We used to have a Sports Bar in Ft. Lauderdale and through trial and error he came up with a few methods. Some he coats with a mixture of White Cream Corn Meal and Lowry's seasoned salt. ( the White Cream makes all the difference...it's more like a flour) He also uses a Beer batter which is a lot like a tempura batter, These are the ones I used with the your sauce and they were sooooo good. I do not have the recipe for his beer batter but if you like I'll ask him. Then he takes some of the wings and just frys them plain...I like these with his hot sauce, a mixture of Crystals and Parkay margerine. Oh yeah....he uses the turkey fryer for these and always uses Peanut Oil. Chinese is my favorite. I have an Asian friend who taught me to make fried rice with Bacon drippings instead of oil...yummy!!
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Slothkitten
| Saturday, September 27, 2003 - 12:33 am
Eliz87-you're tetrazzini was a big hit tonight! Delicious and easy,too!
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Eliz87
| Saturday, September 27, 2003 - 7:49 am
Slothkitten...I'm so glad you liked it! Thank you for posting that. :-)
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Not1worry
| Saturday, September 27, 2003 - 8:36 am
Kstme, what did you do with your tilapia? I usually steam my fish in the veggie steamer, but I'm looking for something different to do. My kids like things plain, plain, plain. I would steam them a piece and get more creative with mine. I use to get basa filets all the time, but the store doesn't carry them anymore. I have some catfish nuggets in the freezer and I'm not sure what to do with them either. I want to try Meme's salads, I love spinach!
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Kstme
| Saturday, September 27, 2003 - 4:17 pm
Not1worry, this is a fish you can fry, grill, poach, steam or bake. It will taste wonderful any way you fix it. I baked mine in some butter, garlic, onion and wine. I sauteed the onion and garlic in the butter first. LOL, I, sort of, made the recipe up. The fish is amazing plain, too. Try it! 
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Lucy
| Monday, September 29, 2003 - 12:42 pm
Lostintheglades-Thanks for the tips on cooking wings. The beer batter sounds yummy, too. I love tempura, so if you get a chance to post the beer batter recipe that would be great.
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Lostintheglades
| Tuesday, September 30, 2003 - 5:31 am
Ok Lucy....I coaxed it out of him but it's really vague... Open 2 cans of flat beer(Open and let it sit for several hours.) Heres the tricky part....1 scoop of self rising flour to 2 scoops of White Cream Corn Meal. I have no idea what he's using for a scoop but at least you know it's 1 part flour to 2 parts corn meal. Probably cups here. Add the beer until you get a thick pancake like consistency. (Don't you hate those cooks that never really follow a recipe)
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Lucy
| Tuesday, September 30, 2003 - 10:07 am
Lostintheglades-Thank you, and your hubby for the beer batter recipe! Sounds so easy, except for the part where I have to let the beer go flat...My hubby will think I've lost my mind flattening 2 cans of good beer...
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Eliz87
| Tuesday, September 30, 2003 - 10:09 am
Lucy...Thank you for the sweet & sour chicken recipe. My husband and I LOVED the breading on the chicken. It's not exactly the same as what we're used to from the Chinese restaurants around here, but my husband thought it was BETTER!! :-) The sweet & sour sauce was awesome. I can imagine eating it on cocktail weenies and meatballs too. Thanks again for the delicious recipe!
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Eliz87
| Tuesday, September 30, 2003 - 11:08 am
Anyone in the mood for an EASY, delicious recipe? Okay...Swedish Meatballs, done my way... Take some frozen meatballs and heat with a can of cream of mushroom soup and a can of cream of chicken soup. Add some milk to thin in down a little. Serve over egg noodles and sprinkle with parsley. Quick, filling and DEE-LISH!
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Wink
| Tuesday, September 30, 2003 - 12:08 pm
Eliz87 you seem very fond of chicken recipes so I thought I'd pass this one on to you. I haven't read thru all the archives so if it's one you've already posted, apologies in advance. I never cook because I'm a total ditz in the kitchen but this one was so tasty and easy I had to try it. Chicken Breasts Supreme 6 chicken breasts, halved, skin and bone removed Sour cream 2cups Lemon juice 1 tbsp Worcestershire sauce 1 tbsp Seasoned Salt 1-1/2 tsp Paprika 1 tsp Fine dry bread crumbs 1-3/4 cups Butter or margarine melted 12 tbsp. Pat meat dry with paper towels. Mix next 5 ingredients together in a large bowl. Add chicken being sure to coat every piece. Cover. Chill overnight. Remove chicken from sour cream mixture. Roll in crumbs, covering completely. Place on foil lined or greased pan large enuff to hold in single layer. Chill at least 2 hours before cooking. When ready to cook, drizzle 1 tbsp melted butter over each piece. Cook uncovered in 350 oven for about 1 hour until tender. Serves 8-10 We've had this hot right out of the oven and also cooled and cut into strips as an appetizer and it's delicious either way.
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Eliz87
| Tuesday, September 30, 2003 - 12:11 pm
mmm Sounds great! Will try it...
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Texannie
| Tuesday, September 30, 2003 - 12:43 pm
Here's an easy chicken one, either in the crockpot or oven. I am a southern cook, so I don't really have amounts! LOL Boneless chicken breasts 1 can Chicken Broth 1 can Rotel tomatoes 1 can Black beans about a 1/2 cup rice garlic, pepper, salt to taste layer rice on bottom of crockpot or casserole dish next add chicken breasts, pour beans over chicken, then pour rotel and chicken broth. If baking in oven, cover with foil, bake at 350 for one hour. If crockpot you can either cook it all day or half day. Crockpot does make the chicken more tender so if you want to shred it for tacos or salad, it's pretty good.
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Lucy
| Tuesday, September 30, 2003 - 6:38 pm
I'm getting hungry reading all the new recipes that have been posted!!! Thanks for sharing... Eliz, Glad you liked the sweet and sour chicken.
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Lostintheglades
| Saturday, October 04, 2003 - 3:01 pm
Ok...this is a family fave and I just finished making it. I found the recipe some 20 years ago. lbs Ground Beef Tomato Sauce Garlic Green Onions (4-5) 1 package of Cream Cheese. 16 oz Sour Cream Noodles(cooked and drained) Cheddar Cheese 1 can Mushroom Soup Brown beef and garlic,drain. Add tomato sauce and let simmer for about 20 minutes. Mix Cream Cheese, Sour Cream and chopped Green Onions and blend well. Layer noodles, meat, Sour Cream mixture and Cheddar Cheese, ending with Cheddar Cheese. Top with undiluted Mushroom Soup and bake until bubbly. (Think Lasagna only better)
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Skootz
| Saturday, October 04, 2003 - 3:51 pm
Does anyone have a good recipe (and easy) for stuffing/dressing for chicken/turkey (I will be making a lot - we like stuffing) I am in Canada and our Thanksgiving is this coming weekend (Oct 13) I will be having my family here and will be cooking a chicken and a ham...also any quick recipes for ham would be great too Thanks
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Lumbele
| Saturday, October 04, 2003 - 3:56 pm
While waiting for my cake to cool so I can frost it, here is a quick and easy (also wonderfully moist) recipe: Chocolate Carrot Cake 1 can (14oz) crushed pineapple 2 1/2 c flour 1 1/2 c sugar 3/4 c cocoa 2 t baking soda 1 t salt 1 t cinnamon 1 t nutmeg 1 c vegetable oil 4 eggs 1 t vanilla 3 c finely shredded carrots Drain pineapple, reserving 1/2 c juice. In large bowl on low speed combine next 11 ingredients and juice until just blended, scraping bowl occasionally. Increase speed to medium and beat for 2 mins. Stir in carrots and pineapple. Pour batter into greased 10" tube pan and bake at 350 F for 50-60 mins or until toothpick comes out clean. Cool in pan for 10 mins, remove and cool completely. Glaze with Dark Chocolate Glaze Sift together 1 c icing sugar and 3 T cocoa. Gradually stir in 2-3 T boiling water. Spoon over cake so that glaze just runs down sides.
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Lumbele
| Saturday, October 04, 2003 - 4:05 pm
Skootz, homemade dressings are work-intensive. Think Stouffers.
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Curiouscat
| Saturday, October 04, 2003 - 5:28 pm
Skootz, here's a simple one: Old-fashioned Stuffing 1 loaf of bread 1/4 cup butter or margarine 1 large onion, finely chopped 3-4 stalks celery, finely chopped 2 tsp sage 1 tsp savory 1 tsp salt 1/4 tsp pepper 1/2-1 cup chicken broth Rip up bread into small pieces in a large bowl. Sautee onion and celery in the butter or margarine. Add to the bread and stir in along with the seasonings. Gradually stir in broth until moistened, but not wet.
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