Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sabrina's cookbook
Users Browsing Forum
No Members and 2 Guests

Sabrina's cookbook  This thread currently has 7,374 views. Print Print Thread
4 Pages « 1 2 3 4 All Recommend Thread
Sabrina Hill
Friday, December 10, 2004, 4:25am Report to Moderator Report to Moderator
Guest User
O.K. guys, I'm in a little bit of a rush tonight, so I'll make this quick. I'm not going to tell you how to roast a duck (or turkey), you all know how to do that. I'll just tell you how I do my stuffing.
FRUIT STUFFING

(FOR 1 DUCK)

3 Bartlett pears
1 Apple
1 Box frozen Black Cherries
8 Ounces Raisins
A GOOD brandy

Skin the apples and pears, dice and place in a mixing bowl. Add thawed cherries and raisins. Cover with Brandy and place in refridgerator overnight with a cover on the bowl.
Next day remove the fruit from the Brandy and place in the birds body cavity. Close and secure the skin over the body cavity, and cook as usual. I think you will REALLY enjoy this, my friends and I surely do.

Revision History (2 edits)
Sabrina_Hill  -  Friday, December 10, 2004, 4:29am
typos
Sabrina_Hill  -  Friday, December 10, 2004, 4:27am
spelling
Logged
E-mail E-mail Reply: 75 - 98
noelalexis2000
Friday, December 10, 2004, 1:48pm Report to Moderator Report to Moderator
Guest User
Sabrina if you are not a Professional Chef you have missed your calling.  Thank you for the great recipes!
Logged
E-mail E-mail Reply: 76 - 98
Sabrina Hill
Friday, December 10, 2004, 4:49pm Report to Moderator Report to Moderator
Guest User
No, I am not a professoinal Chef, but I have heard the statement many times. It's just a talent I have.
Logged
E-mail E-mail Reply: 77 - 98
Brighid45
Friday, December 10, 2004, 6:35pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
I really love the fruit stuffing recipe and am going to use it for Solstice dinner this year. I'll get a nice big turkey, and it's going to be brined and stuffed with all those luscious fruits . . . woohoo! Can't wait to see how it turns out! Thanks Sabrina!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 78 - 98
Sabrina Hill
Friday, December 10, 2004, 8:44pm Report to Moderator Report to Moderator
Guest User
Brighid45,
  Remember, the turkey's body cavity is a lot larger that that of a duck increase the fruit amounts accordingly. If you want to throw a bit of a native twist to it, add some pine nuts to the stuffing after it has soaked in the brandy.
  I just came in to make a bathroom run while working on one of the airplanes. My sweetie pie is an "A", and loves to eat fish. Would anyone here like to see my recipe for an Italian style seafood stew with a stewed tomato and sweet basil broth surrounding chunks of sea bass and italian veggies? If you want to, let me know, and I'll load it up tonight.
Logged
E-mail E-mail Reply: 79 - 98
heidi
Friday, December 10, 2004, 9:34pm Report to Moderator Report to Moderator
Guest User

No, absolutely not.  
















Are you joking??   Only about 70% of the world population would like to see your recipe, darlin'!!  

Logged
E-mail E-mail Reply: 80 - 98
Sabrina Hill
Friday, December 10, 2004, 11:08pm Report to Moderator Report to Moderator
Guest User
I don't know how many non-"Os" there are reading this thread, so I wasn't sure how many would be interested in something that wasn't vennison, wild boar, rabbit, etc.. I'll clean up, and relax for a while and load it up later tonight. Talk to you then.
Logged
E-mail E-mail Reply: 81 - 98
noelalexis2000
Saturday, December 11, 2004, 12:38am Report to Moderator Report to Moderator
Guest User
O's love fish and stew!
Logged
E-mail E-mail Reply: 82 - 98
Lola
Saturday, December 11, 2004, 4:53am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,109
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
This O has her apron on and patiently waiting for the lucious recipe!!  ty


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 83 - 98
Sabrina Hill
Saturday, December 11, 2004, 8:10am Report to Moderator Report to Moderator
Guest User
O.K., here goes. This is a nice stew for those of us who like fish.
                                     ITALIAN FISH STEW

                           3 Pounds Sea Bass, or other of your favorite fish cubed
                           3 large cans Tomato soup
                           2 cans of Stewed Tomatos quartered
                           1/4 Teaspoon White Pepper
                           1 Teaspoon Garlic powder
                           1/2 Teaspoon oregano
                           4 to 6 sweet Basil leaves
                           2 to 3 Zucchini cubed
                           2 Tablespoons Extra Virgin Olive Oil

    Take the olive oil and place in a skillet. Place diced zucchini, white pepper, garlic, and oregano in skillet, and saute zucchini.
    Place Tomato soup, and quartered stewed tomatos in pot with sweet basil leaves and simmer.
    Place cubed bass in boiling water for 3 min..
    Add bass, and zucchini saute to the simmering soup, and continue to simmer for an additional 5 to 7 min., waiting untill a cube of bass tests fully cooked.

    Remove from heat and sprinkle with a little Feta, or fresh ground parmaesan cheese if you can eat one of them.

                                        ENJOY!!!
Logged
E-mail E-mail Reply: 84 - 98
Sabrina Hill
Saturday, December 11, 2004, 4:45pm Report to Moderator Report to Moderator
Guest User
By the way, if you would like a slightly zestier version of the above stew, add 1/2 Teaspoon of Dillweed to the water that you boil the fish in. Also, if you want a bit more of a vegetable medley in the stew, you can add some Itailian cut green beans to the soup. If you want to give it a Northern Italian flavor, add a few shredded leaves of fresh spinich to the stew as well.
Sorry I didn't include this in the above post, but I had returned from the annual Christmas dinner that is held by my chapter of the Experimental Aircraft Association, and was pretty tired.

Revision History (1 edits)
Sabrina_Hill  -  Saturday, December 11, 2004, 4:46pm
typo
Logged
E-mail E-mail Reply: 85 - 98
Melissa_J
Saturday, December 11, 2004, 10:50pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
Administrator & Blogger
Posts: 5,045
Gender: Female
Location: Utah, USA
Age: 39
That looks delicious!  What type of tomato soup do you use?  Just wondering if I use a gluten free type, if I'd need to add something to thicken it.

I'm not sure I can get sea bass here, is it firm like cod or more like snapper?

Thanks for all the great recipes!  I really don't know a lot about cooking meat, I usually just have steaks, chops or meatballs.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
Logged Offline
Private Message Private message Reply: 86 - 98
Sabrina Hill
Saturday, December 11, 2004, 11:21pm Report to Moderator Report to Moderator
Guest User
Melissa,
  It is more like Snapper, but on the firm side of snapper. As for thickening the soup, would adding a little rice flour work? OORRR you could add a can of tomato paste to the soup to thicken it up.
  As far as what type I use, I'm not that much of a purist yet that I pick apart the types of soup to use, perhaps in time.
Logged
E-mail E-mail Reply: 87 - 98
Melissa_J
Sunday, December 12, 2004, 1:13am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
Administrator & Blogger
Posts: 5,045
Gender: Female
Location: Utah, USA
Age: 39
Thanks Sabrina, yes tomato paste, rice flour, or arrowroot should work to thicken it.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
Logged Offline
Private Message Private message Reply: 88 - 98
Brighid45
Sunday, December 12, 2004, 5:56pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
I'm going to give this a try with the cod fillets I've got in the freezer. Yum! Something different for dinner tomorrow night! Thanks Sabrina!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 89 - 98
Sabrina Hill
Thursday, December 16, 2004, 2:03pm Report to Moderator Report to Moderator
Guest User
GOOOOD Morning! I've been real busy the last several days, and have not had a chance to load one of my recipes. Sorry about that, but here is a peace offering.
I won't call this Chicken Paprikas because there are a few things in the traditional recipe that I have changed because of my preferances. Ono of them is that I took out the green bell peppers, and replaced them with Anaheim red peppers. ( Some people call them New Mexico Reds). They are the ones that are shown in the Southwest photos of a whole bunch of red peppers buncher together, hanging on a wall, or off an overhead rafter. Then there is my substitution of ghee for regular butter. And my addition of just a pinch of hot curry to the recipe. Not enough to really taste the curry, but you know there is something there, but you arn't sure just what it is.
So here we go...........

Chicken with Paprika sauce

6 Anaheim red peppers, sliced, with seeds
1 Medium red onion diced
2 teaspoons of crushed garlic
1 1/2 Table spoons of paprika (SZEGED if you can get it)
1/2 Cup of Ghee
Pinch of hot curry
6 whole chicken breasts W/O skin
2 cups chicken stock
1 can stewed tomatos
8 ounces of sliced mushrooms
Just enough rice flour to thicken the gravy later

Saute the peppers, onion, and paprika in the ghee on high for 10 min.
Add the chicken cook for 15 min. more, browning the chicken. (If you are not a stickler for authenticty, bone the chicken, and cut into strips, it cooks a LOT easier that way.)
After the chicken has been cooking foe 5 min., add the mushrooms
Add the chicken stock, and the stewed tomotos, and cook for 1/2 hour covered
Screen the solids out of the pan, and add the rice flour to thicken the gravy.
SERVE WITH THE GRAVY AND ENJOY !!!!!

Tomorow, I'll load up the way I do Chicken Marsala.

Revision History (1 edits)
Sabrina_Hill  -  Thursday, December 16, 2004, 2:06pm
typos
Logged
E-mail E-mail Reply: 90 - 98
Brighid45
Thursday, December 16, 2004, 6:02pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
This is an excellent recipe--another one I'm looking forward to trying!

I can't WAIT to get your recipe for Chicken Marsala, though. That's about my favorite way to eat chicken!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 91 - 98
Sabrina Hill
Friday, December 17, 2004, 4:49am Report to Moderator Report to Moderator
Guest User
O.K. guys, here is an easy one. Most of the cooking is done in a slow cooker.

Chicken Marsala

1 Pound of chicken, cut into 1/4" by 1/4" by 2" long strips
1/4 Teaspoon white pepper
1/4 Cup Rice flour
2 Tablespoons extra virgin olive oil
2 Tablespoons of Ghee
1/2 to 2/3 cup Marsala wine
1 cup Chicken stock
Juice from 1 fresh lemon
8 ounces sliced mushrooms
1 Tablespoon presh parsley, chopped
Pinch of fresh Dill Weed

Place 1 Tablespoon of oil in bottom of skillet, heat on high, add spices, and brown chicken on both sides.
When chicken is brown, place it in slow cooker along with other tablespoon of oil, and the spiced oil from skillet.
Turn cooker to medium, and add chicken stock, wine, lemon juice, and sliced mushrooms.
Cover slow cooker, and cook for one to one and a half hours.
          Remove chicken from cooker, add rice flour to sauce, and whisk to thiken gravy
Serve covered with gravy, garnished with sweet basil, and ENJOY !!!

Revision History (1 edits)
Sabrina_Hill  -  Friday, December 17, 2004, 4:53am
left out a step
Logged
E-mail E-mail Reply: 92 - 98
Lola
Friday, December 17, 2004, 5:14am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,109
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
sabrina,

thanks for being 'on your toes' posting all these recipes for us to try!!!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 93 - 98
Sabrina Hill
Wednesday, December 22, 2004, 1:01am Report to Moderator Report to Moderator
Guest User

How about another recipe for chicken that can be done in a slow cooker?

CHICKEN CACCIATORE A/LA CROCKPOT

4 Pounds chicken cut into 3/4 inch cubes
1 Med. red onion diced
2 Cups Burgundy wine ( or dry sherry if you desire)
2 Cans of stewed tomatos
2 Cans tomato paste
8 Ounces of sliced mushrooms
8 Ounces sliced green olives
8 Bay leaves
6 red Peppers ( anaheim reds, or New Mexico reds diced)
1 Tablespoon Garlic powder
1 Tablespoon Itailian Seasoning
2 Tablespoons virgin Olive oil

Place the bay leaves on bottom of the slow cooker.
Place the Chicken in next
Sprinkle the olive oil on the Chicken
Spred the garlic powder, and Italian Seasoning
Mix the rest of the ingredients in a large bowl, and pour on the Chicken.
Turn the slow Cooker on low, and cook for 8 hours.

SALUD

Revision History (1 edits)
Sabrina_Hill  -  Wednesday, December 22, 2004, 1:03am
typo
Logged
E-mail E-mail Reply: 94 - 98
Lola
Wednesday, December 22, 2004, 1:08am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,109
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
crock pots are a blessing aren t they?
having one is a better investment then a live in cook!!  lol

ty sabrina for the recipe.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 95 - 98
Brighid45
Wednesday, December 22, 2004, 2:26am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Oh excellent--crockpot recipes! They are a blessing for the busy cook. I cannot WAIT to try the chicken marsala and cacciatore recipes! Thanks Sabrina!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 96 - 98
Sabrina Hill
Sunday, December 26, 2004, 7:52pm Report to Moderator Report to Moderator
Guest User
O.K. guys, here is a new crockpot recipe. It is for Chicken Gumbo, but you could ALSO use turkey instead. It's easy to do, and it's a great way to use the rest of the bird without hearing "Not turkey AGAIN". So, here goes.

CHICKEN (or turkey) GUMBO

3/4 pound of poultry in 3/4 inch cubes
3-4 Celery stalks with leaves, chopped
1 Large red onion, diced
2 Large carrotts, diced
1 Large can Stewed Tomatos undrained
3 Cups of water
2 large (16oz.) pakages of low or no salt chicken broth
1-2 Teaspoons Thyme
1 Large bag of frozen Okra
6 Cups of cooked rice
2 Tablespoons of virgin olive oil
Hot Sauce if desired


Mix everything except the Okra, Rice, and Hot Sauce in a large crock pot.
Cover and cook on low heat for 6 to 7 hours
Half an hour before the Gumbo is done, prepare the rice, and pour the okra in the crock pot. Recover, and continue to cook for half an hour.
When the rice is done, drain, and pour in the crock pot, turn off the heat, fold the rice into the Gumbo and PASS THE FRANK'S LOUISIANA HOT SAUCE!!!

Revision History (2 edits)
Sabrina_Hill  -  Sunday, December 26, 2004, 7:59pm
I HAVE to learn to type
Sabrina_Hill  -  Sunday, December 26, 2004, 7:57pm
typo
Logged
E-mail E-mail Reply: 97 - 98
Lola
Monday, December 27, 2004, 4:06am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,109
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
Thanks Sabrina for all that typeing!!!! delicious!!

HNY!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 98 - 98
4 Pages « 1 2 3 4 All Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sabrina's cookbook

Thread Rating
There is currently no rating for this thread