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Unread 06-30-2006, 11:38 AM   #16
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I would be more of a fan if our cast iron pieces were taken care of before I got into the kitchen, but they are all rather abused. A shame, really. But then, my family also puts wooden spoons in the dishwasher. *stare*

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Unread 06-30-2006, 12:50 PM   #17
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That looks like a great recipe. Thanks Qingu.

The mistake that many people make is in trying to have one pan that fits all purposes. Cast iron is fabulous for many foods, but a terrible choice for others. I wouldn't bake cornbread in a Revereware pan, but I'm not going to let spaghetti sauce get anywhere near my cast iron skillet.
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Unread 07-02-2006, 09:12 AM   #18
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Quote:
Originally Posted by H.M. Murdock View Post
I would be more of a fan if our cast iron pieces were taken care of before I got into the kitchen, but they are all rather abused.
Cast iron doesn't have to be taken care of... it's cast iron! Unless someone was banging it on concrete or something, just re-season.

Of course, continual abuse would get frustrating. The pan wouldn't be apt to care, but the cook might start to go a little crazy. Luckily, my roommate has no aspirations to touch my cast iron.
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Unread 07-03-2006, 09:58 AM   #19
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I have a recipe, it's something I made up or improvised on wed. night, when my parents decided to visit.

3 Boneless/Skinless Chicken Breasts (That is what I had on hand, you can use as many as you want, depending on how many you have to feed)
2 Tablespoons Pepper
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1 capful Nature seasoning (or some variant)
1 Bag Shredded Cheddar Cheese (You can use any kind of cheese you want however)

Take your chicken breats, run them under warm water for about 1 minute each. So they are easier to handle. Place on plate. Take a bowl, and add about 2 tablespoons of pepper, a teaspoon of salt, and 1/2 teaspoon of garlic powder. Use 1 capful of Natures Seasoning, or Mrs. McCormacks, or whatever you have on hand. Add all seasonings in bowl. Take one breast, and place in bowl. Make sure to rub spices in to breast on both sides.(I found actually rubbing the spices in made them easier to cook, and didn't lose all the seasonings in the frying pan.) Completely saturate both sides with spices. Set back on plate.

Take a frying pan (I found it easier this way). Place about 2/3 cup water in bottom of pan. (Healthiest way I've found to cook chicken breasts). Wait until chicken breasts are cooked through. Cut a long/deep gash in each breast, be sure to not cut all the way through though. Take cheddar cheese (shredded), and stuff breasts with cheese. Season pan with your pepper/salt/garlic/nature seasoning mix, and flip the breasts over and cook for 5 minutes, or until cheese is melted. Flip back over, and remove. Place on plate. Top with pepper/salt/garlic/nature seasoning to taste. (Or you can leave as is). I've found you don't need any sauce, because the breasts are seasoned from the earlier treatment. It was muy delicioso.
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Unread 07-04-2006, 10:18 PM   #20
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That sounds great! Thanks Gwen.
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Unread 11-14-2006, 10:58 PM   #21
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Many cans of creamed soups have recipies on the back. I made the happy discovery upon creating a new recipie with a can of Campbell's cream of chicken that there was a recipie on the can. It involves chicken breasts, and so I thought this the perfect thread for posting it.


Skillet Herb Roasted Chicken
1/4 tsp ground sage
1/4 tsp dried thyme leaves, crushed
4 skinless, boneless chicken breast halves
vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4oz) Cream of Chicken soup
1/2 cup water
4 cups hot rice, cooked without salt


1. Mix sage and thyme and sprinkle over chicken.
2. Spray nonstick skillet with cooking spray and heat 1 min. Cook chicken 15 min. or until done. Remove chicken and keep warm.
3. Add garlic and cook until lightly browned. Add soup and water and heat through. Serve over chicken with rice.




Obviously, recipies like that open the door to experimentation and substitution. If you don't have cooking spray, use a couple teaspoons of cooking oil. If you don't have the spices suggested, try some others, like cloves and basil, or even an equal amount of a spice mix like Mrs. Dash. Either way, this sounds pretty good and I'd like to try it when I get another can of Cream of Chicken.
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Unread 11-16-2006, 10:24 PM   #22
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Originally Posted by hapa_angel View Post
Many cans of creamed soups have recipies on the back. I made the happy discovery upon creating a new recipie with a can of Campbell's cream of chicken that there was a recipie on the can. It involves chicken breasts, and so I thought this the perfect thread for posting it.


Skillet Herb Roasted Chicken
1/4 tsp ground sage
1/4 tsp dried thyme leaves, crushed
4 skinless, boneless chicken breast halves
vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4oz) Cream of Chicken soup
1/2 cup water
4 cups hot rice, cooked without salt


1. Mix sage and thyme and sprinkle over chicken.
2. Spray nonstick skillet with cooking spray and heat 1 min. Cook chicken 15 min. or until done. Remove chicken and keep warm.
3. Add garlic and cook until lightly browned. Add soup and water and heat through. Serve over chicken with rice.




Obviously, recipies like that open the door to experimentation and substitution. If you don't have cooking spray, use a couple teaspoons of cooking oil. If you don't have the spices suggested, try some others, like cloves and basil, or even an equal amount of a spice mix like Mrs. Dash. Either way, this sounds pretty good and I'd like to try it when I get another can of Cream of Chicken.

*claps hands*
Excellent, Rachel! Cream of Celery soup would also be good.
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Unread 11-17-2006, 07:11 PM   #23
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One time I got bones in my "boneless" chicken breasts from Costco. I was livid.
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Unread 11-27-2006, 12:32 PM   #24
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You can make this more complicated if you like to make your own pesto/alfredo. But this is quite simple, and the costco pesto is quite good.
And I looooove crostini. It's easier than garlic bread, and tastes much better.

P.S. hopefully everything is right in this, I tend to never use recipes and just make stuff up as I go. Usually in doing so, I don't pay attention to what I'm doing. Heeee.

Pesto Parmesan Chicken Alfredo w/ Crostini

ingredients:
2 boneless chicken breasts
3/4-1cup Pesto
1 portobello mushroom, sliced
1/2 cup red onions, chopped
1 tbs garlic
1 1/2 cup parmesan cheese
1/2 cup feta cheese
1 jar ( I don't recall the size) alfredo sauce. Bertolli works very nicely.
Pasta (eesh. You'll have to judge this yourself....I don't recall.)
French Bread/ Baguette
Extra Virgin Olive Oil
Salt/pepper
Various italian spices: oregano, basil, cilantro

1. In a large pot, boil water, 1 tbs EVOO, and a pinch of salt. Add pasta. Cook until.......not chewy. (C'mon, you know how pasta should be.)

2.Brush chicken breasts with pesto (thouroughly), coat with 1 cup parmesan cheese. Heat oil in medium skillet. Add chicken. Cook at medium heat, covered. Turn continuously. Cook on both sides until golden brown.

3.In a seperate skillet, heat oil. Add onions, mushrooms, and 1 tsp garlic.
Saute until onions are translucent. Set aside.


4.Heat Alfredo sauce. Add Onion/mushroom mixture. Stir thouroughly. Bring to a boil, stirring continuously, and remove from heat.

5. Slice Baguette.
Brush with EVOO. Sprinkle with remaining parmesan, feta, garlic, and italian spices. Broil for 3-5 minutes (or until golden brown edges appear.)

6. Place nest of pasta on each plate. Spoon out Alfredo. Top with Sliced chicken breast. Serve with Crostini.

The end.
Easy.

Left over cooked chicken breast stufffffffff.

Chicken Pesto Salad

Ingredients:
Cold, cooked chicken breast, chopped
1 cup grape tomatoes, quartered
2 cups bowtie pasta (cooked)
1 cup pesto
1/2 cup feta cheese.

Mix pesto, pasta, and chicken. Top with grape tomatoes and feta. Serve.
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Unread 01-25-2007, 10:24 PM   #25
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I am sad I killed this thread...
But I will try to bring it back...
I just made this the other night. Pretty much pulled it out of nowhere.

Garlic Curry Chicken Breast on Potatoes w/Celery cream sauce
1 Chicken Breast, cut into thin strips
1 C. Flour
1/2 C. Bread Crumbs
1 tsp. Curry Powder
1 tsp. Garlic Powder
3 med. potatoes, grated (frozen, or dehydrated hashbrowns work for this as well)
1/2 C. Feta Cheese
1/2 C. Parmesan Cheese
1/2 tsp. Ground Black Pepper
1 can cream of celery soup
3 Tbs. White Wine
Olive Oil

1) Heat Olive oil in Skillet
2) Combine Flour, bread crumbs, garlic and curry powder. Coat chicken and place in skillet. Cook until both sides are evenly browned.
3) In a med. bowl, combine potatoes, cheeses, and black pepper. Place in skillet over med. heat. Stir occasionally. Cook until potatoes are all a golden brown.
4) In a small saucepan, combine soup and white wine. Heat mixture at medium, stirring occasionally.

To Serve:
Make a nest of potatoes in the middle of each plate. Place chicken pieces on top and spoon out cream sauce over all this.

Serves: 2
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Unread 01-25-2007, 10:36 PM   #26
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Recipe for duck.

Take cleaned duck and place in clay pot.
Season with diced onion, minced garlic, diced green peppers and chicken broth.
Bake on low heat until liquid clings to inside of pot. Around 4 hours at 250.
Remove duck.
Eat clay pot.
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Unread 01-25-2007, 10:38 PM   #27
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Originally Posted by davef264 View Post
Recipe for duck.

Take cleaned duck and place in clay pot.
Season with diced onion, minced garlic, diced green peppers and chicken broth.
Bake on low heat until liquid clings to inside of pot. Around 4 hours at 250.
Remove duck.
Eat clay pot.
This may be the best post so far of 2007.
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Unread 01-25-2007, 10:39 PM   #28
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Hey Bob......translate the German please?
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Unread 01-25-2007, 10:42 PM   #29
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In my sig?

"The Germans flirt very subtly."

It's a line from a song Aurelie by a band Wir Sind Helden. If you click the text, you can watch them perform it, and if you click here you can read the original and translated lyrics.

Ok, um... on the subject of frozen chicken...
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Unread 01-28-2007, 04:28 PM   #30
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Originally Posted by PontiusPirate View Post
I am sad I killed this thread...
But I will try to bring it back...
I just made this the other night. Pretty much pulled it out of nowhere.

Garlic Curry Chicken Breast on Potatoes w/Celery cream sauce
1 Chicken Breast, cut into thin strips
1 C. Flour
1/2 C. Bread Crumbs
1 tsp. Curry Powder
1 tsp. Garlic Powder
3 med. potatoes, grated (frozen, or dehydrated hashbrowns work for this as well)
1/2 C. Feta Cheese
1/2 C. Parmesan Cheese
1/2 tsp. Ground Black Pepper
1 can cream of celery soup
3 Tbs. White Wine
Olive Oil

1) Heat Olive oil in Skillet
2) Combine Flour, bread crumbs, garlic and curry powder. Coat chicken and place in skillet. Cook until both sides are evenly browned.
3) In a med. bowl, combine potatoes, cheeses, and black pepper. Place in skillet over med. heat. Stir occasionally. Cook until potatoes are all a golden brown.
4) In a small saucepan, combine soup and white wine. Heat mixture at medium, stirring occasionally.

To Serve:
Make a nest of potatoes in the middle of each plate. Place chicken pieces on top and spoon out cream sauce over all this.

Serves: 2
This looks really good. Thanks, Chelsea!
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