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BTD Forums  /  Cook Right 4 Your Type  /  Sabrina's cookbook
Posted by: 31 (Guest), Wednesday, November 17, 2004, 1:29am
O.K., here goes, several folks have asked me for my recipes on different meats. I am writing how I make these dishes, so they may contain avoids for some blood types.
I like my meats spicy, so cut down the amounts of spices that I list if you don't like foods that are that "intense".
Posted by: 31 (Guest), Wednesday, November 17, 2004, 3:41am; Reply: 1
I'm on a different ISP, I'm going to load the dish in three sections, I type slow, and the less time I spend per segment, the better
                                 GREEK LAMB
 1 Leg of lamb trim the external fat, leave internal fat for juciness
enough vinegar/water, 50:50 mix to half cover the leg in a roasting pan large enough to place the whole leg into.
                                Marinade SPICES
1 Tablespoon Ground Thyme
1Tablespoon Garlic Powder
1 to 2 tablespoons of Oregano
1 Teaspoon Dillweed
1 Teaspoon rubbed sage
1 Teaspoon curry Powder
1 Teaspoon Mustard Powder
1 Teaspoon Fresh Grated Horseraddish
2 Teaspoons Fresh Lime Juice
3 Bay Leaves crushed
Posted by: 31 (Guest), Wednesday, November 17, 2004, 3:48am; Reply: 2
                                    GREEK LAMB PART TWO
Wire wisk all the spices into the vinegar, cover the leg halfway, more is O.K., cover, and place in fridge for two days turning several iimes a day.
 Pour out all but one cup of the marinade and save for future. Add a pinch of sea salt' and 2 Tablespoons of Extra Virgin Olive Oil.
 If you want the juciest meat you ever had, cook it at a lower temperature, but longer than you usually do.
 Serve with rice pilaf, and asparagus. YUMMY!!!
Posted by: Suzanne, Wednesday, November 17, 2004, 6:19pm; Reply: 3
Sabrina,
The lamb sounds delicious!  
Here is a blogger’s hint for posting.  Write your recipe in a word processor.  Then copy it into the post window.  If you get bumped, you've still got your original.  An added benefit is spell checking.
Posted by: Brighid45, Thursday, November 18, 2004, 12:55am; Reply: 4
I went food shopping kinda by accident today--and what do you know, the only grocery store in town had lamb roasts! I was about to pick one up when I saw the price . . . $28 for a 3 lb roast!!!  :o Talk about yer freakin' highway robbery!

Lamb wasn't anywhere NEAR that expensive last week . . . I suspect they're jacking up prices for the holidays.  ::)

Anyway, I'll wait till I go to Wichita on Friday and see what's available there, and hope to give Sabrina's recipe a try.

Posted by: 31 (Guest), Thursday, November 18, 2004, 5:30am; Reply: 5
                               RABBIT WITH HUNTER SAUCE
                                 
                                    2 Rabbits
                                          SAUCE
                                    1/2 pound sliced shallots
                                    1 Pack Mushrooms sliced
                                    16oz. Beef broth LOW SALT
                                    1 Cup EGRI BIKAVER ("Blood of the Bull" Hungarian red wine)
                                    1 Tablespoon Garlic Powder
                                    1 Teaspoon Dill Weed
                                    1 Teaspoon SZGED (Hungarian hot Paprika
                                    Pinch of hot Curry


                                           STUFFING
                                     1 Cup Wild Rice
                                     1 Pack Mushrooms Sliced
                                     1 Beef Heart Diced Small (I'll tell how to do it next post)
                                     16 oz. Chicken Broth LOW SALT
                                     2 Carrots Diced Small

  Wash rabbits, and set aside. pour broth for gravy into large frypan. Add shallots cook on low heat. Add wine, and spices. simmer for 10 min.. Add mushrooms, simmer for 3min..

  To prepare stuffing, boil rice in chicken stock with 1 cup water added. Drain liquid from rice (not much) into frypan, and add beef heart, cook on medium for 5 min.. Add carrots at the time you are cooking the beef heart. Add mushrooms, reduce heat to low, and simmer covered for 2 min..

   Preheat oven to 325, and place  stuffed rabbit with gravy into roasting pan, add 1 cup water. cook for 1 to 1 1/2 hour, enjoy
Posted by: 31 (Guest), Thursday, November 18, 2004, 5:38am; Reply: 6
                           HOW TO PROPERLY DICE BEEF HEART

  After you wash the heart, look at the inside and outside of the heart. (You can play forensic pathologist if you like). You will notice that BOTH the inner AND outer walls of the heart have a membrane that have a "sheen" to them when struck by the light. This membrane has a dis-agreeable flavor to most people, so take a RAZOR SHARP KNIFE and "fillet" the membranes from the muscle tissue  and discard the membranes. (I use a RAPALA filet knife for this).
  When this is done, cut the heart into 1/8 inch thick strips on both sides, and then slice the strips into 1/8 inch cubes.
Posted by: 31 (Guest), Thursday, November 18, 2004, 5:44am; Reply: 7
Hope you all enjoy the new recipe, tomorow, I'll give you  the one for Bouillabasse,
which is a French Seafood bisque made with Sauterne wine. See you tomorow night.
Posted by: Victoria, Thursday, November 18, 2004, 7:20am; Reply: 8
Hey Sabrina,
Do you roast the lamb uncovered?

It sounds amazing!  I'm a real lamb fan....especially when it's tender.  I was a vegetarian for a couple of decades.  I'm really enjoying meat now, but I still can't bear to chew forever on a tough piece of flesh.  If it's tender however, mmmmmmm.
Posted by: 31 (Guest), Thursday, November 18, 2004, 1:56pm; Reply: 9
You roast it covered. That way the meat is juicier. One of the things that marionating the meat in vinegar does is that the vinegar breaks down the cell walls of the meat, making it VERY tender. If you find that the vinegar flavor is too strong for you, then "cut" the marionade with a little more water. I'm not sure marionating the meat in wine will do the same thing. It will have a wonderful flavor, but may not be as tender. Perhaps if you made a second "cooking" marionade with the wine instead of vinegar, you get the tenderness from soaking the meat in the vinegar, while picking up the flavor by roasting it in the wine.
Posted by: 31 (Guest), Friday, November 19, 2004, 1:58pm; Reply: 10
Morning guys,
  I'm sorry that I didn't load up the recipe for the seafod bisque last night as I promised, but here goes.
                                  SEAFOOD BISQUE
          1LB Sea Bass in 3/4 inch cubes
          1 1/2 lbs Oysters in shells
          1 1/2 lbs Green Muscles in shells
          2 Lbs cooked shelled popcorn shrimp
          2Lbs Mushrooms sliced
          3 Pkgs Knorr Bouibasse mix
          2 Tablespoons Garlic powder
          1 Table spoon Groung Horseraddish
          1/2 Teaspoon Dillweed
          1/2 Teaspoon Thyme ground
          1/4 to 1/2 Teaspoon course ground Black Pepper
          1 to 1 1/2 cup Sauterne wine
          Szeged Paprika for garnishing each bpwl of bisque

  Combine the Pkgs of Knorr with the prescribed amount of water in a LARGE stew pot.
  Add all the spices except the szeged to the pot and bring to a boil.
  Wait 30 min.
  Add the shellfish and wait 5 min.
  Add the fish and wait 3 min.
  Add the wine and popcorn shrimp and wait 3 min.
  Add the Mushrooms and wait 2 min.
  Serve garnished with a pinch of paprkia in each bowl and enjoy
  The wait times are AFTER the water has returned to a boil
Posted by: 31 (Guest), Sunday, November 21, 2004, 1:19am; Reply: 11
 Hey guys, after dinner, I'll load up a recipe for cornish game hens that is scrumptious. For those of you who live in an empty or near empty house, this would be a wonderful idea for Thanksgiving dinner. I'll load it up in an hour or two. Talk to you then, bye.
Posted by: Lola, Sunday, November 21, 2004, 2:15am; Reply: 12
you are so kind !

tell us what you had for dinner......certainly something deli!
Posted by: 31 (Guest), Sunday, November 21, 2004, 4:29am; Reply: 13
lola,    I had "dirty rice" it is something that I make from rice smothered in brown gravy with cubes of chicken hearts and gizzards. It's a southern "hillbilly" speciality. perhaps in a day or two I'll put the recipe here. But now I promised the recipe for
                                       CORNISH GAME HENS

                                           1 per person

                                STUFFING INGREDIANTS (per bird)

                                    1/2 CUP Wild Rice
                                    16 Oz. LOW SALT Chicken Broth
                                    1/2 Pound Sliced Mushrooms
                                    4 Green Onions W/Stalks, thin sliced
                                    1/4 Teaspoon Hot Paprika
                                    1/4 Teaspoon Dill Weed
                                    1/4 Teaspoon Garlic Powder
                                    1/8 Teaspoon Curry Powder
                                    1/2 Cup Sliced Olives
                                    1/8 Cup Sliced Nuts (your choice)

  Put the broth in a saucepan and bring to a boil, while adding the spices. Wire wisk several times to mix the flavors. Add the rice and cook as usual.
  When the rice is done, add onions, olives, mushrooms, and nuts, and fold in.

  While the rice is cooking preheat the oven. and once the rice is finished, stuff however many birds you are baking.
  Place the bird or birds in a baking dish and cover with foil.  Bake as you would any bird, but check the birds after about 45 min.
 
  I usually eat this with wilted spinich, but I'm sure you have your own favorite veggies.  ENJOY!!!
Posted by: Lola, Monday, November 22, 2004, 5:35am; Reply: 14
It sounds delicious!! the dirty rice.....saw a show with Emryl making it once....looked good.
Ty for the CH recipe!!
Posted by: 31 (Guest), Wednesday, November 24, 2004, 4:55am; Reply: 15
Hey guys, the other night lola asked me what I had for dinner, and I told her it was "Dirty Rice".  I thought that perhaps you might like the recipe for something that is real easy to fix.

                                       DIRTY RICE
                            2 Cups Rice
                            2 Pounds Chichen Gizzards
                            2 Pkgs of Brown gravy
                            1 Teaspoon Thyme
                            1/2 Teaspoon Curry
                            1/8 to 1/4 Teaspoon Coarse Ground Black Pepper
                            1 Teaspoon Garlic Powder.
 Take the chicken gizzards and trim the white connecting membrane off and throw away. Take the trimmed gizzards and cut into 1/4 inch cubes. Boil cubed gizzards in water with a pinch of sea salt.
  Take the two pkgs of brown gravy and prepare according to directions, adding mushrooms if you desire Add the spices as the gravy is thickening. Wait ten min., and fold everything together and ENJOY!!
Posted by: 1057 (Guest), Wednesday, November 24, 2004, 12:43pm; Reply: 16
Those chicken gizzards sound good!  I have always loved the texture of chicken gizzards.  About chicken, where and from whom can you get organic ones?  I usually buy the Smart Chicken from Earthfare.  Any suggestions on quality chicken that is easy to find?  Thanks!
Posted by: 31 (Guest), Wednesday, November 24, 2004, 4:40pm; Reply: 17
Noelalexis,
  El Paso Texas is as far from a health concious city as you can get. I have been here a year, and I have not seen any health food co-ops at all. Sooooo.... what I am going to do is, I am going to put up a 25' X 25' chicken yard with a coop on the 40 acres where my sweetie pie and I are building our house and hanger which is about 60 miles east of El Paso, Tx. Then we will get about a dozen chickens, (and one duck for decorative purposes). The only other livestock that we will have are a pair of horses. Tee wants a Paint, and I will get a Morgan. I have owned horses before, An Arab, and a Leopard Appaloosa, while Tee has only ridden other people's horses, but that's going to change.
Posted by: 1057 (Guest), Thursday, November 25, 2004, 1:07pm; Reply: 18
Lucky you! I would give up my health food stores and cooperatives for 40 acres.  I have been through El Paso many times and it is huge.  It is so hard to believe they don't have HFS. Not that I'm doubting you.  They need to get with the program! ;D
Posted by: 31 (Guest), Thursday, November 25, 2004, 4:14pm; Reply: 19
Noelalexis2000,
  We are just across the river from Mexico, The population of the city is HEAVILY Hispanic dominated, and just look at thr Mexican diet, they cook with lard, wrap it in tortillias, and if it isn't drowning in sugar or salt, they won't eat it. That is why El Paso is one of the sickest cities in America. The prevelence of diebeties in the population of this city is huge.
  I can't worry about them, I have enough to do just making sure that Tee is healthy, and maintaining my uncanny state of health with my diet ( even before BTD), and the constant exercize that I get.
  Want to get back to the land? Look in Mother Earth magazene for the ads that want people to husband tracts of land. There are some really good deals in there every once in a while.
  If that is not your cup of tea, you can buy land really cheap if you get the rural stuff without power, then you put up wind and solar power.
  I have power right to the edge of my 40, and I WILL NOT reward the distruction of the planet by buying power from the utility companys. I generated my own power in the mountains of Washington State, I did it in the desert of Arizona, and i'll do it here in Texas. Pretty unexpected for a conservitive Republican huh.
  If you want to see photos of some of the places that I have owned, send a message to my mailbox at Taylorcraftbc65@ICService.net  leaving me your E-mail address, and I'll send you some photos.
  Moderators: please leave this here untill Noelalexis2000 replies to it, then move anywhere you want, but let me know where. If it draws interest, I'll offer an online "clinic" on HOW to build and run your own "power company" that does not poison the planet.
Posted by: 1057 (Guest), Thursday, November 25, 2004, 10:35pm; Reply: 20
Wow, I'm impressed.  I think it is great you have such determination.  We are building a house at the present time and should be in by February.  I wish I could say I were as much of an environmentalist as you appear to be.  We are going to heat with wood and have the house well insulated.  There will be no air just ceiling fans. We have a drilled well and we have tried to use as little reliance on electricity as possible.  I am better at conserving than most but not as perfected as you are.  I think it is great what you are doing regardless of anything.  We need more people like you and they could call themselves whatever. ;D  It sounds like you have being doing this for a while.  It is so funny you should mention Mother Earth.  I have read this magazine off and on for years but just now got my subscription.  I will definately look into the ads.  I think we will probably stay where we are for a while.  We are only a couple miles from a very small town but near (30 - 40 minutes) from Asheville, N.C. and Greenville, S.C.
We like the location.  We have 1.32 acres so our situation is a little different from yours.  I think it is great that you have 40 acres.  When we were looking land was so high we just thought we had to settle for an acre or 2.  We are late 50's and early 60's.  We are looking for something fairly easy to take care of and convenient to town. Therefore, it is more expensive.  Thanks for your recommendations.

The poverty along the border there in El Paso is so depressing and sad.  I know the first time I saw it I couldn't believe the types of shelter people lived in there.  I took the train through there and got a very close look.
Posted by: 31 (Guest), Thursday, November 25, 2004, 11:08pm; Reply: 21
O.K. I reset my spam filter in my AOL mailbox. Just DON'T try to send me an image.
just  take this address and write it down on a piece of paper. Then type it in manually as an address to send to. The new address is     Taylorcraftbc65@aol.com
You have to capitalize the "T" in Taylorcraft. Anyone else that wants to send me E-mail is also welcome to do so.  The AOL mailbox is easier to get into than the ICService one. lola and yaman both contacted me through my AOL mailbox. HAPPY THANKSGIVING TO ALL.
Posted by: marianne, Friday, November 26, 2004, 3:26am; Reply: 22
Sabrina,

I have purchased fresh chicken from Sun Harvest (another name for Wild Oats) on Mesa Dr. in El Paso.  The brand is "Buddy's" and their claim to fame is that they have never been frozen.  I don't think they were certified as organic, but they did have the chance to roam.  Anyway, they might tide you over until you get the cluckers into your own coop.
Posted by: Lola, Friday, November 26, 2004, 3:46am; Reply: 23
Sabrina, did you have a thanksgiving dinner ?
What did you prepare?
Posted by: yaman, Friday, November 26, 2004, 9:47am; Reply: 24
Quoted from Sabrina_Hill, posted Thursday, November 25, 2004, 4:14pm at here
   Moderators: please leave this here untill Noelalexis2000 replies to it, then move anywhere you want, but let me know where. If it draws interest, I'll offer an online "clinic" on HOW to build and run your own "power company" that does not poison the planet.


Sabrina,

Actually I am interested in this subject. Would you please start a thread on how to build and run one's own power company in the "Little Fishes" board?

cheers,
Yaman
Posted by: 31 (Guest), Friday, November 26, 2004, 3:11pm; Reply: 25
Marianne,
  Thanks for the advice on the Sun Harvest market. I remember the wife of the guy we bought our property from saying something about that place, I'll have to check it out.
Noelalexis2000,
  Go to little fishes and check out a thread that I'm going to start that I will call " Roughing it smoothly". I will show how I have gotten land very affordably on several occaisions in five different states.
Yaman,
  Go to the same place. I will also have a discussion on Savonious and Darious rotor systems vs. "conventional" propeller type wind driven power generation systems. I will also cover solar arrays, maintaining battery storage systems, solar powered jackpumps for water delivery, building your own house, etc, etc.
lola,
  It was actually pretty conventional, Roast turkey, italian style green beans that were cooked in the water that the giblets and neck were boiled in, a gravy that used 2 cups of the water that the giblits and neck were boiled in with mushrooms added, rice, a Chardonnay wine, and pecan pie. I know, the pie is not on the diet, but on four days out of the year I go off the diet completely, and then get right back on it the next day. That does not mean that I eat like a pig, I eat no more than usual, but I have things that are not on the diet. It keeps me on the diet through the year that way. The days that I go off the diet are Thanksgiving, Christmas, Jan. 26th, (my birthday), and the fourth of july.
  I am going to start the thread this evening when I get back from finnishing up on remodeling the bathroom of the guy I bought the 40 acres from. Talk to all of you then.
Posted by: 31 (Guest), Sunday, November 28, 2004, 11:57pm; Reply: 26
Hey guys,
  If you would like the way I do my Italian style green beans that I had with my turkey in a more healthy way than sticking in a can of mushroom soup, and sprinkling on some french fried onion pieces, here goes.

                             NO BAKE ITALIAN STYLE GREEN BEANS

                               Several cans of Italian style green beans
                               One cup of beef gravy for each can of beans
                               One Pkg. of dried Shiitake Mushrooms (IF you can't eat Shiitake mushrooms, then use whatever type you can eat)
                               One Tablespoon of Garlic powder
                               One to two Teaspoons of fresh Dill Weed
                               One can of baby onions

    Take the Pkg. of mushrooms and reconstitute as directed, You may have to do this the day before.
    Open however many cans of beans it will take to feed all present, drain the beans,and place in a pot containing the hot gravy with spices wisked in.
    Add the baby onions, fold everything together, cover, and reduce to a low heat.
    Leave on the heat just long enough to heat the contents ( about two Min), serve and ENJOY!!!

  Tomorow I'll post a recipe for Dolmatikas, (Greek ground lamb wrapped in young grape leaves and covered with a white wine sauce). Talk to you then.
   
Posted by: yaman, Monday, November 29, 2004, 11:12am; Reply: 27
Quoted from Sabrina_Hill, posted Sunday, November 28, 2004, 11:57pm at here
  Tomorow I'll post a recipe for Dolmatikas, (Greek ground lamb wrapped in young grape leaves and covered with a white wine sauce). Talk to you then.
   


Sabrina,

If you prepare it without white wine sauce, then it will be Dolma, the Turkish version  :)

Anyway, Alek from Samos/Greece and I from Istanbul Turkey will be the jury to judge your recipe  ;D

cheers,
Yaman

Posted by: 31 (Guest), Tuesday, November 30, 2004, 1:11am; Reply: 28
                                      DOLMATIKAS

                    1 Lb Ground lamb
                    1 Med. Onion
                    1/4 Cup Olive Oil
                    3/4 cup wild rice
                    1/3 Cup Pine Nuts
                    2 Tablespoons Dill Weed
                    1 Tablespoon fresh mint
                    1/4 Teaspoon Corse geound Black Pepper
                    16 Oz. Low Salt Chicken Broth
                    1 Jar Grape leaves
                    2 Lemons

  Saute onion in olive oil. Mix sauteed onions  with spices, and add a pinch of sea salt in a mixing bowl
  Boil the rice, and drain and place in the mixing bowl with onions, pine nuts, ground lamb, and spices.
  Boil grape leaves for 2 or 3 min., take out of water and drain. place a small amount of the stuffing mix on each grape leaf, fold the ends in, and roll the leaf. Place 1 layer of unstuffed Grape leaves on the bottom of a lightly olive oiled pot. and lay the stuffed leaves on top. Take one of the lemons, roll it to free the juice from the pulp, cut in half, and squeeze the juice over the leaves. cover the leaves with another layer of unstuffed leaves, pour in the chicken broth, cover with a heat proof plate or pot lid. ( put the lid right on the top row of leaves. then cover the pot, and simmer for an hour and a half.
  Drain the pot, serve the Dolmatikas  with the other lemon sliced as a garnish, and enjoy
Posted by: Alek, Tuesday, November 30, 2004, 3:11pm; Reply: 29
Sabrina, sounds great. it is almost Greek dolmadakia but here we dont use meat and instead of wild rice it is white rice. everything else is same. Maybe yaman will tell us if it is Turkish. We have so many dishes similar. Will definatly try your version. Thanks.Alek
Posted by: yaman, Tuesday, November 30, 2004, 3:40pm; Reply: 30
Alek we have two versions of it in Turkey. And I have to tell that I'm crazy about both:

The cold dish which is also called yalanci dolma, and you are right it is the same as your dolmadakia.

The warm dish is prepared with meat, except pine nuts, dill weed and fresh mint, which are put in the cold one. Instead of chicken broth, we cook the dolmas on lamb bones placed at the bottom of the pan.

Sabrina's recipe actually seems to bring the two recipes together, so I think we have to try not only for its taste (which I am sure will be delicious) but also for it symbolizes the Greek-Turkish friendship :)

Sabrina thank you for all those great recipes. I am saving all of them.

cheers,
Yaman
Posted by: 31 (Guest), Tuesday, November 30, 2004, 6:59pm; Reply: 31

                                              PROGRESS NOTES

  I promised all of you a white wine gravy for the Dolmatikas, and there was not one included in the recipe. That is because the gravy recipe that I used to use had wheat flour in it. I am experimenting with using rice flour this weekend, if I like the results, I will load up the ammended recipe Tuesday or Wednesday evening. Yaman, Alek, can you guys even GET rice flour in your part of the world? By the way Alek, I used to be stationed at the NATO Air Base on Kreta. I used to LOVE to walk along the water in Xania and pick my octopus off one of the wires that were used to hang them for display along the road by the fishermen's boats. Now that I'm on BTD, there went all my octopus recipies.
  I will also experiment with the spices that I add to my vinegar marinade so that the substitution of cider vinegar does not make the Saurbraten too sweet. When I have the spice balance worked out, I'll post my Saurbraten recipe as well.
Posted by: yaman, Tuesday, November 30, 2004, 7:47pm; Reply: 32
Sabrina,

I can find rice flour, as well as rye, oat and even millet flour. It's just that white wine is an avoid, and even before my BTD'ing, I couldn't have it, gave me severe headaches. Would you think I can replace it with the red?

cheers,
Yaman
Posted by: 31 (Guest), Tuesday, November 30, 2004, 10:07pm; Reply: 33
Yaman,
  I'll give it a shot, and see what I can come up with. Give me a week, and I'll play with a few recipes to see if I can make them "O" compliant, AND taste fantastic at the same time.
Posted by: Lola, Wednesday, December 1, 2004, 5:59am; Reply: 34
Yaman,
how about 'sherry'?
it is less fruity then white wine and doesn t give me the headaches white does.......

I wonder what your opinion is Sabrina?
Posted by: yaman, Wednesday, December 1, 2004, 9:44am; Reply: 35
Lola,

Sherry is not readily available here :( And the imported brands are rather expensive, so I'll just wait for Sabrina's trials, I'm sure she can come up with a solution.

cheers,
Yaman
Posted by: 31 (Guest), Wednesday, December 1, 2004, 10:05am; Reply: 36
lola,
 Sherry is a bit too sweet
Yaman,
  Can you get merlot in Turkey?
Posted by: yaman, Wednesday, December 1, 2004, 11:28am; Reply: 37
Yes, we have Merlot here Sabrina,

cheers,
Yaman
Posted by: 751 (Guest), Wednesday, December 1, 2004, 2:26pm; Reply: 38
Greek brandy is a nice and cheap substitute for sherry...there is a brand called something like ixtapa, but I don't have the correct Greek characters here.
Posted by: Alek, Wednesday, December 1, 2004, 2:36pm; Reply: 39
jj, Greek brandy is called Metaxa, and is very good replacement for sherry.
Posted by: 31 (Guest), Wednesday, December 1, 2004, 4:37pm; Reply: 40
Alek,
  Yaman told me he can get Merlot in Turkey, if you can get it in Greece, then I'll try to make the sauce for my version of the Dolmatikas with it. Please let me know if you can get a Merlot in Greece.
Posted by: Alek, Wednesday, December 1, 2004, 5:12pm; Reply: 41
Sabrina, yes we make Merlot in this country. Also I get hold of rice flower from Athens and when I run out I ground my own. it is not as fine as flower but it still works as thickener. Coursly ground like that it also works as bread crumps. I always use basmati love the taste. Tommorow I am making your type of dolmes but On top as a sauce I shall make melted ghee with lot of sweet paprika mixed together and brought to boiling point, served on the plate on top of dolmes just before serving. It is my favorite. There is another sauce that we make in Greece and is called avgolemono and is egg&lemon sauce specially for dolmes. If your Merlot sauce comes before my lunch time I would love to try something different. Regards Alek
Posted by: 751 (Guest), Wednesday, December 1, 2004, 5:40pm; Reply: 42
Could you post your avgolemono recipe?
Posted by: Lola, Wednesday, December 1, 2004, 6:56pm; Reply: 43
Sabrina,
the sherry I m talking about is very dry........it s spanish, called 'jerez' 'tio Pepe' is the brand.......it has nothing sweet to it.......

jj,
'ixtapa' , now that s a very 'aztec' word!!!  lol
is there such a word in greek?
giasou!
Posted by: 751 (Guest), Wednesday, December 1, 2004, 7:16pm; Reply: 44
Yeah I was guessing from memory and I live in Texas.
Posted by: yaman, Wednesday, December 1, 2004, 7:39pm; Reply: 45
"melted ghee with lot of sweet paprika mixed together and brought to boiling point"

Alek, I just love this sauce. I prepare it for spinach, hard boiled eggs, rice pasta, soups, you name it. It's really delicious :)

cheers,
Yaman
Posted by: Alek, Thursday, December 2, 2004, 3:12pm; Reply: 46
avgolemono sauce
1 egg, half lemon, 1 cup vegetable clear broth or meat broth
beat whole egg with bit of salt and half lemon very well
add very slowly hot broth while beating egg and lemon all the time until all broth spend
pour over dolmes and let boil few seconds. you can put more lemon if you like it more sour. it is also wonderful with lamb stew, in which case you use liquid from the stew to put into egg mixture. cheers Alek
Posted by: 31 (Guest), Friday, December 3, 2004, 3:58am; Reply: 47
Alek,
  THANKS for the sauce recipe. It's been a while since I posted a recipe on the board, Today after helping a friend of mine with his plumbing, Tee and I went to a Chineese "super" buffet where they have among other things, ALL YOU CAN EAT BBQ LAMB RIBS and RAW OYSTERS on the half shell. BOY DO I LOVE BEING A TYPE "O" !!!!!
  Anyway, LATE this evening, or VERY early tomorow morning, I'll load up another of my favorite recipes. Talk to you fine folks then. Nitey-Nite.
Posted by: marianne, Friday, December 3, 2004, 7:53pm; Reply: 48
Come on, Sabrina....!!!

purty please tell me WHERE the said Lamb Rib serving Chinese Super Buffet is located?  :-)  Thanks
Posted by: 31 (Guest), Saturday, December 4, 2004, 12:47am; Reply: 49
Marianne,
  The place is the Bejing Lilli. on the north side of I-10, just west of Yarbrough. Just take I-10 east through most of El Paso, get off at the Yarbrough exit, go to Yarbrough and make the U-Turn. As soon as you start heading west on the service road get over to the right lane, and take the first right into the shopping center. On the south east end of the parking lot is a stand alone structure which is the resturant of which I speak. ENJOY!!!  

  P.S., Tell me when you are coming, and I'll meet you there.
Posted by: 31 (Guest), Monday, December 6, 2004, 4:25pm; Reply: 50
O.K., guys, I'm going shopping in a few min., when I come back, I'll post a recpie for a wheat free Lasagne the sauce of which has inspired fist fights amoung "patch wearing" bikers over who got the last piece. I'm going up to Sun Harvest to get a couple of boxes of no bake Lasagne rice noodles. As soon as we finish the dinner, I'll post the recipe that I used. I really think you folks will like it.
Yaman and Alek, I got the merlot, and am experimenting with the sauce for the Dolmatikas. As soon as I like the result, I'll post how I got it. Talk to you  folks this evening.
Posted by: 31 (Guest), Tuesday, December 7, 2004, 3:44pm; Reply: 51
Sorry that I could not load this yesterday like I said, but something came up, and I couldn't do it till now.

                                      TYPE "O" LASAGNE

                            1 baking dish, 11" X 16"
                            4 boxes of no bake lasagne noodles (rice 10 Oz.)
                            2 Lbs Itailian sweet sausage
                            2 boxes of sliced mushrooms
                            2 Lbs Itailian hot sausage
                            3 large tubs of "precious brand" ricotta cheese
                            2 bags of shredded Mozzarella cheese
                            4 bottles or cans (large) of Spaghetti sauce
                            2 large garlic
                            1 large red onion
                            2 Tablespoons of dill weed
                            1/2 Teaspoons of black pepper ( coarse ground)
                            1 cup of Italian seasoning

  Skin the sausages and fry them. When done place in food processor and chop to a size of about 5/8 to 3/4 inch diameter, set aside
  Take the Spaghetti sauses and place in large pot with the garlic that you have crushed, the onion that you have diced, the sliced mushrooms, the Dill weed, Itailian seasoning, and Black pepper. Add 1/4 cup of the melted fat from the sausages that you cooked. ( This REALLY brings out an italian sausage flavor in the sauce). Add 1 to 2 Tablespoons of extra virgin Olive oil to sauce. Add the chopped Itailian sausage, Cover the pot, and simmer for ONE HOUR.

  When the sauce is ready, assemble the lasagne as follows. Lay a layer of sauce about 1/2 inch thick on bottom of baking pan. Top with a layer of noodles. Spoon a layer of ricotta cheese on the noodles. Another layer of noddles. A layer of shredded Mozzerella cheese, And back to the sauce.
  Continue stacking in this order till you get to the top layer of noodles which you cover with more Mozzerella cheese. You stack the layers of noodles in alternating directions 90 degrees out in order to keep the Lasagne from falling apart as you serve it. Cover the Lasagne with aluminum foil, and bake as per the directions on the Lasagne noodles box.
  For the last ten Min. of baking, uncover the Lasagne. Take out of oven after the top of Lasagne has crisped, let cool, and ENJOY!!!
Posted by: yaman, Tuesday, December 7, 2004, 5:15pm; Reply: 52
Sabrina,

Rest assured that the keyboard is wet with my drools :P
and I hate to act like a vigilante ::) but:

- ricotta cheese is a no-no for us O's, we need a substitute there ;)

- Sweet/hot Italian sausages, I don't know them, may contain pork? but most probably contain (corn) starch.. :-/

Yet again, thanks for this recipe :)

cheers,
Yaman

Posted by: 31 (Guest), Wednesday, December 8, 2004, 3:16am; Reply: 53
 Yaman,
   Thanks for the comments, I just write them like I cook them. I havn't been on the diet that long, so in order that I don't suffer from self induced gastronomic withdrawal symtoms, there is only so far that I am going to go so fast. I gave up corn, which is no small feat for a Native American, ALL wheat products, (almost NONexistant osteoarthritis symptoms now), potatoes, and a HOST of other things. But there are several things that I am NOT willing to give up at this time, such as Pork,( I have laid off the ham though), coffee, and ANY sort of cheese. I have cut back on the pork, but it will be a LOOOONG time before I'm ready to give it up completely. I hope I have not commited the unpardonable sin by writing this, I mean no disrespect by it. If I change too much too fast,it won't last, at this point, I can't start to view this as a life sentance rather than a lifestyle.
   Anyone reading this, please post your thoughts on this entry, and share your council with me.
Posted by: 31 (Guest), Wednesday, December 8, 2004, 3:26am; Reply: 54
 I looked up the cheeses in typebase4, and you can't use cottage cheese either, the only other thing left that is at least Mediteranian is feta, and THAT is going to REALLY alter the taste. Oh well, if there any "A"s or "B"s reading these recipes, at least THEY can eat the riccota with feeling guilty.
Posted by: Chanur, Wednesday, December 8, 2004, 7:30am; Reply: 55
In NO WAY do I mean to tell you how to make your recipe, but perhaps this would help Yaman out?

Actually, he should be able to use a sheep's milk feta.  Using sheeps milk rather than cows milk does not make the feta taste "sheep-y". Surprising as it sounds, the one I use that is imported from Israel tastes very similar to and has the same mouth feel as ricotta. Once it is mixed in with the other foods, I seriously doubt he would notice any difference between the sheeps milk feta and cows milk ricotta. Since Israel is closer to Turkey than the USA, I would think he could easily find at least one locally. If not, maybe the chef steward at the restaurant that makes his BTD lunches could help him locate a source. Another possiblity would be to find a sheeps milk ricotta since O's can have most all types of sheeps milk cheeses.

For those in the USA, the sheep's milk feta that is like ricotta that I use is the Arthur Schuman brand.

For the sausage, he could use 4 pounds of ground beef mixed with 1/4 cup of dry Italian herbs. To make it sweet & hot he would need to go a little heavy on the basil and the red pepper...pig free, but still Italian.

BTY, your recipe does sound very tasty just the way you wrote it.

Posted by: yaman, Wednesday, December 8, 2004, 8:56am; Reply: 56
Sabrina,

Please note that I respect your choices. Do take my interference as a reminder for the casual (type O) observer who may get confused about the avoids. Also I know that you are prepared to modify your recipes and that helps me a lot..

A substitute for ricotta may be fresh goat cheese put in water one night before. It will "melt" and take a form between a cottage cheese and yoghurt without the whey.

I have never made sausages myself, nor I have seen anyone doing them. I have however seen how it''s made by the producers. I would very much like to make them at home by myself if you guys (Sabrina, Chanur) can give me a fool-proof description ;D

BTW, I just love this thread  :)

cheers,
Yaman
Yaman
Posted by: ISA-MANUELA (Guest), Wednesday, December 8, 2004, 9:01am; Reply: 57
heeeeeeee Sabrina,
NNNNNNNNNNNNNNNNNNNNNNNNooooooooooooooooooooooooooooo
mushrooms for a real french /marseillais boullilabaisse!!!!!!!!!!!!!!!!!!!!!!!!!

amicalement yours ISA
Posted by: 31 (Guest), Wednesday, December 8, 2004, 9:34am; Reply: 58
Yaman, Chanur, Isa Manuela,
  ALL are valid points, and All I appreciate. Chanur, I'll have to give the sheepsmilk Feta a shot. By the way, I LOVE Feta cheese, it's just that the cow's milk type would alter the taste of the Lasagne. I never thought about using ground beef properly spiced, THAT'S why the sharing of ideas on this site is SO important. Isa Manuela, I know, but I just LOVE mushrooms, especially Pilsens. I love mushrooms so much that my sweetie pie thinks I'm a real tall Hobbit.
Posted by: yaman, Wednesday, December 8, 2004, 9:38am; Reply: 59
Forgive me asking Sabrina, but do you ever sleep? :)

cheers,
Yaman
Posted by: 31 (Guest), Wednesday, December 8, 2004, 9:46am; Reply: 60
Yaman,
  It's 2:30 here now. I got up to go to the bathroom as I usually do this time of morning, and when I do, I check the E-mail. I'm retired Army, so when I go back to sleep, I can get up when I please. By the way, that is a beautiful photo of your Westfalia van, your wife looks nice too.
Posted by: 31 (Guest), Wednesday, December 8, 2004, 9:51am; Reply: 61
Anyone want to see a recipe for Beefheart and mushrooms? If so, I'll load it up later tonight.
Posted by: 1057 (Guest), Wednesday, December 8, 2004, 12:32pm; Reply: 62
The cheese substitutes with sheeps milk sound good.  I will just use my wonderful grass fed beef for the meat with lots of spices. Thanks Sabrina for the recipe!
Posted by: ISA-MANUELA (Guest), Wednesday, December 8, 2004, 1:38pm; Reply: 63
ok for that,Sabrina,

I'll forgive you but please never mention it french bouillabaisse!!!!!!!!!!!
The little of my frenchpart-blood is working against this..............................

= = = BOUILLABAISSE  FOR FLYER'S = = ==
SABIHILL'S BOUILLABAISSE     ok allowed...............

amicalement yours ISA
Posted by: 31 (Guest), Wednesday, December 8, 2004, 2:20pm; Reply: 64
Isa-Manuela,
  I never said it was French. I simply called it Bouillabaisse, (and misspelled it to boot).
  It's kind of like when the French say Pommes fiittes (I hope I spelled that right, it's been DECADES since I took French in school), they are just called fried potatos. EVERYBODY knows they are French. I will therefore call it seafood bisque. I hope you forgive me for the addition of the mushrooms.
Posted by: 31 (Guest), Wednesday, December 8, 2004, 2:37pm; Reply: 65
Hey everyone,
  One of the subjects brought up last night, (EARLY this morning actually), was the making of sausages and cheese.
  There is a company that specializes in things that are used by the Amish, and a lot of "back to Earth people" . The name of the company is LEHMAN'S. Their website is
                                       http://www.Lehmans.com
They have a catalog which you can ask for through the site that has many unique things in it. On page 20, is a sausage stuffer, and on page 18 is a beginner's cheesemaking kit. This kit will make cheese from ANY kind of milk, and has the "fixin's" to make Ricotta. Also, if you want to see how great-Grandma did it, on pages 17 and 18 are butter makers. (I know this is not for "O's", but "A's" and "B's" read this too).
  Anyway, give the site a try, they have an online store. Have fun everyone, I'll talk to you all tonight.
Posted by: Brighid45, Wednesday, December 8, 2004, 4:13pm; Reply: 66
Sabrina--Lehman's is an awesome catalog/website! I've wanted their 'power washer' for ages now, and that's just the first item on a long, long list of goodies they carry. Excellent recommendation!

I for one would love the recipe for beef heart and mushrooms. My mom used to make stuffed beef heart with mushrooms in the stuffing, and it was terrific! Please share your recipe. :)
Posted by: yaman, Wednesday, December 8, 2004, 5:40pm; Reply: 67
Sabrina and Brighid,

Good to see you Ee Dans :)

Yaman (loyal reader of your posts)

Sabrina, thanks for your nice comments regarding the photo..
Posted by: Brighid45, Wednesday, December 8, 2004, 5:50pm; Reply: 68
Well, if anyone deserves the title Ee Dan it's Sabrina, for all the help she's given us.

Way to go, WolfRider! Aho! ;)
Posted by: Chanur, Thursday, December 9, 2004, 2:26am; Reply: 69
Sabrina: After you find the sheeps milk feta you may have to try several brands before you find one that is anything like cows milk ricotta. The brand I mentioned in my earlier post is the only one I can find where I live that is not made in the salty, dry, and crumbly style of traditional feta.  I like tradional style feta, but as you already said, it would very definately make a big difference in the taste and texture of your original recipe which calls for ricotta.

Please post the beef heart recipe.

Yaman: For this recipe you wouldn't actually need to make sausage.  You could just buy the ground beef and work the spices into it.  Fry it in a skillet with some compliant oil and then use it.  

To learn how to make homemade sausages I would recommend that you check out http://home.pacbell.net/lpoli/index.htm If you feel that you still need some further "tutoring" or have questions beyond what it covers, send me a PM and I will start a separate thread about how to make sausage.
Posted by: 31 (Guest), Thursday, December 9, 2004, 4:56am; Reply: 70
Due to popular demand, here is the Beef Heart with Mushrooms and Wild Rice Recipe. For those of you that don't know how to trim a Beef Heart, look at my earlier posting on how to dice a Heart.

                            Beef Heart with Wild Rice and Mushrooms

                            2 cups uncooked wild rice
                            1 pound sliced mushrooms
                            1 cup pine nuts
                            1 Teaspoon dill weed
                            1/2 garlic sliced
                            1/2 garlic crushed
                            16 ounces beef stock ( or beef broth)

  Place the wild rice in the beef stock, (or broth), add water to required liquid amount for the rice you are using in a saucepan, and prepare as usual.
  Place mushrooms in skillet with just enough butter if you can eat it, ghee if you can't to brown the mushrooms, add pine nuts and saute till mushrooms are brown.
  Place the beef heart in a pot of water and boil for 30 min..
  As the mushrooms are cooking, add the garlic, both crushed, and sliced, and the dill weed
  Take any liquid broth/water mix that is left from rice preperation and place on heat adding just enough rice flour to thicken to desired consistancy.
  Fold the heart, rice, and mushrooms and nuts together  and pour " gravy" over and serve.                                  ENJOY!!
Posted by: Lola, Thursday, December 9, 2004, 5:06am; Reply: 71
chanur,
do start that thread for us!!!
It just gets better!!!  lol
Posted by: Lola, Thursday, December 9, 2004, 5:15am; Reply: 72
Sabrina,
if you can get wild boar it might be less harmfull for you, as a substitute for pork.
Posted by: 31 (Guest), Thursday, December 9, 2004, 1:05pm; Reply: 73
lola,
  I most certainly DO get wild boar every year. I go to Tennesse every year and kill a boar. Ninty percent of the meat that I eat is wild. I intend on getting a sausage maker from Lehman this year so that I don't have to pay someone elst to make my sausage for me. I already make my own jerkey.
  Tonight's recipe will be wild duckling with fruit stuffing and orange glaze sauce. Hope some of you try it for Christmas dinner this year. Talk to you tonight.
Posted by: Lola, Friday, December 10, 2004, 3:28am; Reply: 74
wonderfull!!
then you have no problem with that meat.....

I m sure you ll post that recipe of tonights dinner for us all to enjoy!
thanks!
Posted by: 31 (Guest), Friday, December 10, 2004, 4:25am; Reply: 75
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.
Posted by: 1057 (Guest), Friday, December 10, 2004, 1:48pm; Reply: 76
Sabrina if you are not a Professional Chef you have missed your calling.  Thank you for the great recipes!
Posted by: 31 (Guest), Friday, December 10, 2004, 4:49pm; Reply: 77
No, I am not a professoinal Chef, but I have heard the statement many times. It's just a talent I have.
Posted by: Brighid45, Friday, December 10, 2004, 6:35pm; Reply: 78
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!
Posted by: 31 (Guest), Friday, December 10, 2004, 8:44pm; Reply: 79
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.
Posted by: heidi (Guest), Friday, December 10, 2004, 9:34pm; Reply: 80

No, absolutely not.  
















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

;D
Posted by: 31 (Guest), Friday, December 10, 2004, 11:08pm; Reply: 81
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.
Posted by: 1057 (Guest), Saturday, December 11, 2004, 12:38am; Reply: 82
O's love fish and stew! :)
Posted by: Lola, Saturday, December 11, 2004, 4:53am; Reply: 83
This O has her apron on and patiently waiting for the lucious recipe!!  ty
Posted by: 31 (Guest), Saturday, December 11, 2004, 8:10am; Reply: 84
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!!!
Posted by: 31 (Guest), Saturday, December 11, 2004, 4:45pm; Reply: 85
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.
Posted by: Melissa_J, Saturday, December 11, 2004, 10:50pm; Reply: 86
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.
Posted by: 31 (Guest), Saturday, December 11, 2004, 11:21pm; Reply: 87
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.
Posted by: Melissa_J, Sunday, December 12, 2004, 1:13am; Reply: 88
Thanks Sabrina, yes tomato paste, rice flour, or arrowroot should work to thicken it.
Posted by: Brighid45, Sunday, December 12, 2004, 5:56pm; Reply: 89
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! :)
Posted by: 31 (Guest), Thursday, December 16, 2004, 2:03pm; Reply: 90
 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.
Posted by: Brighid45, Thursday, December 16, 2004, 6:02pm; Reply: 91
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!
Posted by: 31 (Guest), Friday, December 17, 2004, 4:49am; Reply: 92
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 !!!
Posted by: Lola, Friday, December 17, 2004, 5:14am; Reply: 93
sabrina,

thanks for being 'on your toes' posting all these recipes for us to try!!!!
Posted by: 31 (Guest), Wednesday, December 22, 2004, 1:01am; Reply: 94
 
        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
Posted by: Lola, Wednesday, December 22, 2004, 1:08am; Reply: 95
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.....
Posted by: Brighid45, Wednesday, December 22, 2004, 2:26am; Reply: 96
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!
Posted by: 31 (Guest), Sunday, December 26, 2004, 7:52pm; Reply: 97
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!!!
           
Posted by: Lola, Monday, December 27, 2004, 4:06am; Reply: 98
Thanks Sabrina for all that typeing!!!! delicious!!

HNY!!
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