Fallen's Low Fat and Fast Chicken Cacciatore
Fieryskies' Herb Chicken and rice
Fieryskies' Chicken Parmesan
fieryskies' Spaghetti and Meat Balls
Aile's Jambalaya
xaos' super-easy, i-dont-feel-like-cooking-tonight, chili cheese chicken
Kestrel’s Sausage Biscuits
The one and only Dave’s Mom's Chicken and Dumplins
Fallen's Mom's Sherry Mushroom Chicken
Winston's ridiculously easy chilli con carne...
lynne's fried rice with egg
Andy's Tarka Dahl Recipe
Glen's Vanilla Cream
xaos' greatgrandma's torte chocolat, a la patisserie
Xaos' potato knish
Xaos' greek dolmathes (a.k.a. "dolma" or "stuffed grape leaves")
Fallen's CHOCOLATE MOUSSE
Just Me's Banana Cream Cheese Pie
JSG’s In-a-pinch Mashed Potato Salad
Xaos' mushroom and chile chicken
Aile’s Apples and Onions Chicken
xaos' chicken cacciatore
xaos' THE BEST creamed potatoes. No, really.
Fallen's Chicken Soup
xaos' california fajitas
JSG's Pescado en Mojo De Ajo (Fish in Garlic Sauce)
xaos' broiled salmon with lemon-herb sauce
Xaos' Fruit Salsa
JSG’S Bailey's Irish Cream Cheesecake
JSG’s Arroz con Pollo
JSG'S Mexican Corn Casserole
JSG's Queso Dip
xaos' stuffed roast duckling
The Bachelor's way Sweet & Sour Chicken (Brought to you by JM)
Justme's Meatball Stew
JSG's Seafood Corn Chowder
Justme's Sausage-Chili Squares
No title … just yummy goodness
Slow Cooker Meat Sauce
A Valentine's Meal
Justme's Easy and Fast Cheesecake
Justme's Mexicalli Rice
Pancake Batter
Chocolate Cream Pie
Butterscotch Confetti
Oven Steak
Fallen's Chocolate Chip Cookies
Tacos
Sweet Salad of the Gods
Bob's Beans
Justme's Dump Cake
Tinypixie's Porcupine Meatballs
Vegetarian Roasted Potatoes
Summer Salad
Mexican Sushi
Seafood Pico
JSG'S Guacamole
Chicken Filling
Honey Mustard Chicken
Beef Barley Soup
   



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Sunday, September 14, 2014
Well damn.

This thing still exists? I may have to find new recipes to add. Contributions from strangers always welcome.

Wednesday, August 17, 2005
We're Ba-ack.

Thanks to the ever so wonderful Melly, WFD lives. 

And now, for the food.

On the menu today:

Risotto

Ingredients:

2 cups vegetable stock
1 cup arborio rice
1 medium onion, chopped
1 clove garlic, chopped
2 tbsp margarine

Method:

Melt margarine over medium heat, add onions and garlic, saute for 3 minutes.

Add rice, stir for one minute. Add vegetable stock, any seasonings you might like and bring to boil. Reduce heat and simmer for 15 minutes. Rice should be tender. If not done, add 1/4 cup more stock and let simmer 3 to 5 more minutes.

Notes:

I added mushrooms to mine and it wasn't bad at all. You can make this carnivore friendly by using chicken stock instead of vegetable stock and stirring in cooked chicken.

Sunday, October 24, 2004
On The Menu Today

on the menu today:

Fallen's Low Fat and Fast Chicken Cacciatore

Ingredients:
One pound of sliced mushrooms
One onion, diced (use red or white for best results)
One red and one green pepper, diced
White Wine
Oregano
Basil
Salt and Pepper to taste
Powdered Garlic
Bay Leaves
One Jar of jarred tomato sauce
Chicken Broth
Chicken - I use skinless & boneless breasts

Method:
Add onions, mushrooms and peppers to a deep frying pan.  Add chicken broth (small amounts at a time) til veggies are soft.  Season with all but the bay leaves.

Dice chicken and add to pan, browning slightly.  Add about 1/4 cup of white wine,
bay leaves and sauce.  Reduce heat and add another 1/4 cup of wine.  Let simmer for 20 or so minutes.

Serve with pasta and green salad.

Friday, July 09, 2004
On the menu today

On the menu today:

Fieryskies' Herb Chicken and rice


Ingredients
 
8 boneless skinless chicken breasts
3 cups shredded cheddar cheese
1 cup grated parmesean cheese
2 cups bread crumbs
4 cloves garlic chopped finely
1 cup butter
1/2 tsp pepper
1/4 tsp salt
1/2 tsp oregano
1/2 tsp thyme
1 dash onion powerder
1 package white rice
 
Method
 
Preheat oven to 350 and grease a baking pan lightly.  Melt butter and stir in chopped garlic.  In a bowl mix cheddar cheese, parmesean cheese, bread crumbs, pepper, salt oregano, thyme, and onion powder.  Dip chicken breasts in butter and garlic, then roll in the bread crumb mixture, coating it thoroughly.  Place chicken in baking pan and dot each piece with garlic butter.  Sprinkle bread crumb mixture generously over the top.  Bake for 1 hour.  Fifteen minutes before chicken bake is finished, cook rice according to package directions.  Serve chicken over a bed of rice. 

She's adapted this recipe from one she found online.

Sunday, June 20, 2004
On the menu today

On the menu today:

Fieryskies' Chicken Parmesan


Ingredients:
 
boneless skinless chicken breasts
angel hair pasta
4-5 Italian sausages, depending on size
2-3 eggs
Italian bread crumbs
mozerella cheese
parmesan cheese
4 cans 15 oz cans tomato sauce
1 tiny can tomato paste
1 15 oz can stewed tomatos or diced tomatos-Italian flavored is okay
1 real tomato
1 white onion
3 cloves garlic
2 cups water
oregano
basil
black pepper
white sugar
salt
 
Method
 
Heat the pot for a minute or so and then pour in the tomato sauce over low-medium heat.  Stir, then add tomato paste and 1 cup water.  Stir.  When the water and paste have mixed, add minced garlic, a couple of dashes of sugar, basil, pepper, salt, and oregano.  Add minced onion and chopped tomoato to sauce.  After those flavors blend for a bit, remove the sausage meat from the casings and break the meat up into about 5 parts.  Add it to the sauce.  The sausage meat will eventually break up and flavor the sauce nicely as the sausage cooks.  Season to taste.
 
Cut a slits in the middle of the chicken breasts to about halfway through the pieces of meat.  Create a pocket, but don't split the breast into two pieces.  Beat the eggs in a bowl, then roll the chicken in the egg, and then in the bread crumbs.  Insert grated mozerella cheese in the pocket.  When the breasts cook the pockets seal up.  Pour sauce over chicken breasts.  Bake at 350 degrees for 45 minutes.   After removing chicken from oven, sprinkle mozerella cheese lightly over chicken and insert in oven again for 5 more minutes.
 
Thirty or thirty-five minutes into the chicken bake, cook pasta according to the directions on the package.  After draining, top with pasta sauce and parmesan and serve as a side-dish with the chicken.

Thursday, June 10, 2004
On the menu today

On the menu today:

fieryskies' Spaghetti and Meat Balls

 
Ingredients:
 
1 package angel hair pasta
4-5 Italian sausages, depending on size
ground beef
Italian bread crumbs
mozerella cheese
parmesan cheese
4 cans 15 oz cans tomato sauce
1 tiny can tomato paste
1 15 oz can stewed tomatos or diced tomatos-Italian flavored is okay
1 real tomato
1 white onion
3 cloves garlic (If that's too much for you, 2 is okay, but this is in line with the amount of sauce.  By clove she means the little slices that come off the garlic that you peel and dice)
2 cups water
oregano
basil
black pepper
white sugar
salt
 
Method:
 
Heat the pot for a minute or so and then pour in the tomato sauce over low-medium heat.  Let that sit for a moment, then add tomato paste and 1 cup water.  Stir.  When the water and paste have mixed, add minced garlic, a couple of dashes of sugar, basil, pepper, salt, and oregano. Mince the onion, leaving 1/4 for later.  Chop tomato.  Add fresh onion and tomoato to sauce.  After those flavors blend for a bit, remove the sausage meat from the casings and break the meat up into about 5 parts.  Add it to the sauce.  The sausage meat will eventually break up and flavor the sauce nicely as the sausage cooks.
 
Let this simmer, adding any of these seasonings to taste.  The sugar takes the tanginess out of the sauce and mellows it, but don't overdo, as it will be too sweet.  Add parmesan cheese to taste.  She likes lots of oregano and pepper, and I got easy on the salt for health reasons.
 
Roll ground beef into little balls and roll in the 1/4 of finely minced onion and a bit of pepper.  Then coat the meat balls with Italian bread crumbs.  Fry the meat balls in a hot pan and add to sauce.  After at least one hour of simmering, add a bit of grated mozerella.  Stir frequently but slowly.  Usually after all of these ingredients have been added and cooked a bit, She adds one more cup of water.
 
Cook pasta according to package directions.  Pour sauce and meatballs over pasta, topped generously with grated mozerella.  Voila  : ) 
 

Saturday, June 05, 2004
On the menu today

On the menu today:

Aile's Jambalaya


feeds 10...uses a pressure cooker


Ingredients:


OLIVE oil

10 pieces chicken fryer portions (leg and thigh)(2 pcs. per person)

6 large green bell peppers

2 large yellow or orange bell peppers

2 large red bell peppers

10 whole roma style tomatoes

5 large onions

5 cups instant rice (1/2 c. per person)

2 bay leaves

cayenne

chili powder

all spice

garlic powder

pepper

salt

1 small can diced tomatoes with peppers and onions (8 ounces which is 1 cup)

optional: cleaned and deveined shrimp-3 pounds or so, medium sized.

 

Method:

Cover bottom of pressure cooker with olive oil and add the chicken a few pieces at a time to brown them.  It CAN go in frozen, but thawed is preffered.  You may also add a little fresh garlic to the oil, but it WILL carmelize.

 

When all of the chicken is browned on both sides, throw it all back into the pressure cooker.  Cover and cook until the jiggler on top rocks gently for 15 minutes (usually med to med low).  If it is rocking hard, turn it down. 

 

Prepare the veggies.

Cut each pepper into 8 chunks...make certain seeds are removed first by cutting off the lid and pulling out the core.  Cut in half and then each half into 4.

Cut off the top and bottoms of the onions and peel off the skin, then quarter them.

Make certain shrimp is thawed and prepared, then rinse under cold water.

 

Back to the chicken:

Carefully release the pressure by either running water over the rim or careful removing the jiggler.  Check the chicken.  If it is falling easily from the bone and the knuckles are loosened, it's ready.

 

You have a choice now.  Either remove the bones and knuckles, or don't..She  removes them.

Add the veggies. (Yes, whole tomatoes)

Add the spices IN ORDER.  Use the most of the cayenne, then a little less chile powder, then a little all spice, etc.

Recover the pressure cooker and cook for 10 gently rocking jiggle minutes.

Cook the rice.

 

Again, quick cool the pressure cooker and open.  Add the rice and the shrimp and heat through--do not repressurize..the shrimp would shrink and the tomatoes will disappear!

 

Serve hot.

 


Monday, May 24, 2004
On the menu today

On the menu today:

xaos' super-easy, i-dont-feel-like-cooking-tonight, chili cheese chicken



~ingredients~

-four boneless, skinless chicken breasts
-one can no-bean chili (i use hormel)
-four thick slices of cheddar or monterey jack cheese (about a quarter of an
inch thick)
-salt, pepper

~directions~

on medium-high heat, in a skillet, brown chicken breasts in a little oil until
nearly done.  reduce heat and cook until done.  remove from heat and arrange in
a serving dish.  in microwave, place chili in a mcrwv.-safe bowl and heat until
hot throughout.  remove and top chicken breasts with chili.  in microwave, warm
cheese slices on a plate until they are soft but not runny...about 15 seconds.
carefully place cheese slices on top of chili and chicken.  heat whole dish in
microwave if desired.  serve.



Friday, May 21, 2004
On The Menu Today

On the menu today:

Kestrel’s Sausage Biscuits

 

Ingredients:

1 cup whole wheat flour

1 cup white flour

1/2 tsp salt

4 1/2 tsp baking powder

1 1/8 cups milk

1 egg

1 tbsp shortening (She uses vegetable oil, a liquid shortening works best for this recipe)

100g cheese, grated (Use a STRONG cheese...aged cheddar, goat cheese,

edam...)

100g sausage, ground or grated (She likes smoked farmers sausage, once again, a strong flavor is best)

 

Directions:

Preheat oven to 450*. Mix dry ingredients in a large bowl. Add liquid all at once, stir to mix. Mixture will NOT be smooth, just make sure it's all wet. Fold in the sausage and cheese until it is well distributed.

 

Drop spoonfuls (about the size of a pool ball) of mixture into well greased medium/large sized muffin tins. Bake for 12-15 minutes, until golden brown.

 

Serve hot or cool and store in plastic. Also great to freeze and re-heat, or to take camping.

 

 


Thursday, May 13, 2004
After a short hiatus - On the menu today

On the menu today:

The one and only Dave’s Mom's Chicken and Dumplins


Ingredients:
1- 5-6 lb chicken
1 carrot, scraped and sliced (optional)
2 t. Salt
4 celery branches, sliced (optional)
1/4t Pepper
4 T oil

Dumplins:
2 1/2 cups flour
1 1/2 t salt
1 Cup milk
4 T oil

INSTRUCTIONS

Dumplins:
Mix dry ingredients together. Add oil and milk; stir just to moisten. Add more flour if neccassary to keep dough from being sticky. roll dough out on floured surface to 1/8" thick- cut in squares (a pizza cutter works best).

Chicken and Base:
Place chicken in large pot. Add water to cover chicken, add remaining ingredients. Cover with lid and bring to a boil, reduce heat and cook 2 1/2 hour. After chicken is cooked remove from the broth and add 1 can of Chicken Broth and 1 can of Cream of Chicken soup

More stuff:
After the chicken is removed put half of the dumplins in the broth. Let cook for ten minutes or until done. Take out of broth and replace with other half and do the same thing. After each half is cooked put them all in the pot along with the chicken that is off the bone cut into small pieces.


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