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Message: HTML is not enabled. UBB Code™ is enabled.	[QUOTE]Originally posted by tina m: [QB] i am making home made chicken and dumplings... this isnt my recipe but it sounds good. i never use roux..i use pillsbury biscuts and it makes the soup thick.. [IMG]http://glasscooking.files.wordpress.com/2007/08/dumplings.jpg[/IMG] Chicken and Dumplings Recipe Ingredients: Broth 2-1/2 To 3 Lbs Whole Chicken 2 – Cups Chicken Broth 1 – Teaspoon Butter Water Dumplings 2 – Cups All Purpose Flour 1/2 – Teaspoon Salt 5 – Tablespoons Butter 1 – Egg 1/2 – Cup Whole Milk Cookware and Utensils: 1 - Measuring Cup 1 – Boiling Pot 1 – Stand Mixer Or Mixing Bowl With Hand Blender 1 – Rolling Pin 1 – Stirring Spoon Recipe Instructions: As always the key to great cooking is to be prepared and to use quality ingredients. Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool. Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces. Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms. Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns. Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve. Preparation Time = 20 minutes Cooking Time = 2 hours [/QB][/QUOTE]

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tina m Member # 13845	posted i am making home made chicken and dumplings... this isnt my recipe but it sounds good. i never use roux..i use pillsbury biscuts and it makes the soup thick.. Chicken and Dumplings Recipe Ingredients: Broth 2-1/2 To 3 Lbs Whole Chicken 2 – Cups Chicken Broth 1 – Teaspoon Butter Water Dumplings 2 – Cups All Purpose Flour 1/2 – Teaspoon Salt 5 – Tablespoons Butter 1 – Egg 1/2 – Cup Whole Milk Cookware and Utensils: 1 - Measuring Cup 1 – Boiling Pot 1 – Stand Mixer Or Mixing Bowl With Hand Blender 1 – Rolling Pin 1 – Stirring Spoon Recipe Instructions: As always the key to great cooking is to be prepared and to use quality ingredients. Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool. Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces. Now it's time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms. Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns. Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve. Preparation Time = 20 minutes Cooking Time = 2 hours
Chef Mick Member # 11209	posted i had chicken Oscar.. the lemon chive sauce was awesome.got the recipe from cooksrecipes.com ohhhhhhhhhh and i used panko bread crumbs ( Japanese) instead of the flour Chicken Oscar 2 boneless, skinless chicken breast halves 3 ounces jumbo lump crab meat, picked over for shells and cartilage 1/2 small red onion, chopped 1/2 medium tomato, chopped 10 thin asparagus spears, trimmed and peeled 2 cups water to boil asparagus 2 tablespoons all-purpose flour 1 tablespoon vegetable oil 1 teaspoon butter 1/4 teaspoon freshly gound pepper 1/4 teaspoon salt 1/2 teaspoon salt for boiling water 4 cherry tomatoes for garnish Lemon Chive Sauce: 1 tablespoon butter 2 tablespoons fresh lemon juice 5 tablespoons whipped cream cheese 1 tablespoon milk 1 tablespoon chopped fresh chives 1. In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed. 2. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess. 3. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side. Remove chicken; keep warm until ready to serve. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot. 4. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes. 5. Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth
tina m Member # 13845	posted well u like crab i guess lol yuck...the rest sounds good...we are grillin tbones tomorrow u want one?
Chef Mick Member # 11209	posted please...good time to be grillin...its 70 degrees here and NO wind
tina m Member # 13845	posted its cool here now... yuck gettin snow sunday.. and ice tomorrow.
tina m Member # 13845	posted old el paso tacos tonight the big stuffed ones. mmmmmm lettuce meat tomatoes and lots of cheese.
Exiiled Member # 17278	posted Last night I attempted to cook escargot (snails). I eat them on occasion in restaurants, so anyway I came across some live fresh ones yesterday and decided to cook them home. Big mistake, long story, I was grossed out. Damn the flogger (food blogger) that posted a local recipe, is all I have to say.
Chef Mick Member # 11209	posted i love Escargot.cooked in butter , white wine and lots of garlic
Exiiled Member # 17278	posted quote: Originally posted by Chef Mick: i love Escargot.cooked in butter , white wine and lots of garlic When you get a chance please share a recipe. I love the way they taste but before I ever attempt to cook them again, I need a good recipe, and you always post winners.
Chef Mick Member # 11209	posted Ingredients: 1/2 cup salted butter, softened 1 teaspoon shallots, minced 3 cloves garlic, minced 1/2 teaspoon salt *SNAILS* 24 large snails dry vermouth 1/2 teaspoon of the butter mixture (above) French bread Directions: Escargot Butter: Make the day before serving. Mix together well and refrigerate. (If making more than a couple of days in advance, freeze this butter. However, note that this butter is not good if left in the freezer more than a week.) Now for the snails - - - Day of serving. 12 to 24 large snails, canned, rinsed well, and drained. Its not necessary, but very nice to soak the snails in dry vermouth for about 15 minutes and then drain. Put about 1/4 to 1/2 tsp. of the butter mixture into the snail shells. Put a snail in each shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. (This is the way the snail faced the world. He fits well in the shell this way!) If you have extra snails you can put 2 in 1 shell. Add another 1/2 tsp. of the butter on top of the snails. Refrigerate if not ready to pop these into the oven -- up to half a day is OK if covered with plastic wrap. Heat in 400 degree F oven for about 10 minutes. The butter should be completely melted and bubbly. Serve with a chunk of French bread to soak up the extra butter. Easy and delicious! (Unused butter is terrific on fish or vegetables.) Enjoy! you dont need the canned ones..use the fresh ones if you can get them and instead of vermouth you can use white dry wine
tina m Member # 13845	posted i am making homemade beef stew.. mmmmm i have never added green beans to it before but we are gonna tonigh so we will see...
Chef Mick Member # 11209	posted Kofta Kebabs with Tzatziki
Exiiled Member # 17278	posted quote: Originally posted by Chef Mick: Kofta Kebabs with Tzatziki You know something Micky. I have tried making tzatziki sauce several times but it never turned out like the gyro sauce in gyros. Maybe they are two different sauces. I'm talking about regular gyro suace found in gyros sold at diners, fairs, etc. I'm sure you had a sloppy, messy Gyro, how did your sauce taste compared to a greasy gyro tzatziki sauce?
Shanta Gdeeda Member # 9889	posted tin of fuul heated in microwave mixed with tin of tuna - yum yum. PS I only posted to push that other revolting topic down.
Chef Mick Member # 11209	posted quote: Originally posted by Exiiled: quote: Originally posted by Chef Mick: Kofta Kebabs with Tzatziki You know something Micky. I have tried making tzatziki sauce several times but it never turned out like the gyro sauce in gyros. Maybe they are two different sauces. I'm talking about regular gyro suace found in gyros sold at diners, fairs, etc. I'm sure you had a sloppy, messy Gyro, how did your sauce taste compared to a greasy gyro tzatziki sauce? this is my recipe for Gyros * 2 cups plain yogurt * 2 cloves crushed garlic * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1/4 cup chopped fresh mint leaves * 1 large cucumber - peeled, seeded and shredded Directions 1. Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained. 2. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours. for the kofta i just use tahini and lemon juice, garlic and a little water to thin the mixture out. and it was so yummy
tina m Member # 13845	posted well i aint cookin tonight we are goin to the casino buffet.. snow crabs abd prime rib tonight...i hate crab so i do love prime rib..and rice and prime rib juice..oooo yea.. 5:30 come on.
Chef Mick Member # 11209	posted Salata batatis...lamb kofta, and cucumber chickpea salata. with sumac
Exiiled Member # 17278	posted Made a Fattoush salad today. Yummy. Had a hard time finding Sumac. http://www.taste.com.au/recipes/14513/fattoush Edit: Included link to recipe You don't have to add radish or red capsicum, and can make it in a number of ways with varying ingredients. But pan heated pita bread and sumac are essential.
Cheekyferret Member # 15263	posted I made some chicken and mushroom soup yesterday so had a bowl of that. It was lush!
Chef Mick Member # 11209	posted i got my sumac very easy..but still cant decide what the taste is..Exiiled help me out here
Laura Member # 879	posted quote: Originally posted by Chef Mick: i got my sumac very easy..but still cant decide what the taste is..Exiiled help me out here Can I help too? I find sumac tart, kind of like a sour lemon taste. Let's see if Exilled agrees
Chef Mick Member # 11209	posted quote: Originally posted by Laura: quote: Originally posted by Chef Mick: i got my sumac very easy..but still cant decide what the taste is..Exiiled help me out here Can I help too? I find sumac tart, kind of like a sour lemon taste. Let's see if Exilled agrees thats what i found also..so if you dont have it you could use lime or lemon zest
Exiiled Member # 17278	posted Alright, I've concluded the Sumac tasting and compared it lemon zest. Here is my analysis. Sumac smells fragrant, unique and has an alkaline kick - think of a light sodium bi-carbonate, to the taste. Tangy yes, but when combined with other ingredients the kick is neutralized. I don't think lemon zest is a substitute and I based this on an experiment. [/URL] I made a simple salad using tahina sauce (tahina, water, salt, pepper, liberal amounts of sumac), along with tomatoes, onions and cucumbers. The result was no taste of lemon or tang of any kind. I then squeezed a lemon on the salad, and it did taste better, and of course had a lemony taste to it. So what does sumac taste like? Sumac. It's unique and enhances tastes of foods, even those that use lemons. Next time you guys eat falafel add a tahina sauce made from: tahina, water, a lot of thinly sliced onions, salt, pepper, a lot of sumac. Bliss. Hope I didn't sound argumentative. My plan was to spend the afternoon poolside, but a sudden violent storm brewed hence had a lot of free time.
Chef Mick Member # 11209	posted thanks Exiiled...that helped alot...no argument here.i was asking you for your great advice...i know you knew about it..this is the first time i am using it..thanks again
Chef Mick Member # 11209	posted made the salad you made...i think this will be my favorite salad...delioush !!!! thanks for the recipe, Exiiled
Ayisha Member # 4713	posted ok what is Sumac in English or even Arabic
Mo Ning Min E Member # 681	posted I had a tree once called Sumac, it was a Japanese maple. I was told the berries were toxic. So is sumac that red stuff, not too finely ground, that they sell here and smells lemony [and is disappointly not chilli powder]?
marydot Member # 15932	posted I cant eat anything i'm all loved up
Chef Mick Member # 11209	posted quote: Originally posted by Mo Ning Min E: I had a tree once called Sumac, it was a Japanese maple. I was told the berries were toxic. So is sumac that red stuff, not too finely ground, that they sell here and smells lemony [and is disappointly not chilli powder]? yes it is..but not ther toxic kind..they are white berries..the red ones are fine..and @ Ayisha..its called sumac in english, and in arabic.i got it in a middle eastern store near me..it says on the package SUMAC http://www.thespicehouse.com/spices/powdered-sumac
Monkey Member # 17287	posted Mussels and chips. Nom nom
Chef Mick Member # 11209	posted quote: Originally posted by Monkey: Mussels and chips. Nom nom yummo. i am having shrimp scampi...hubby brought home some Hugh shrimp
Monkey Member # 17287	posted Nice
Cheekyferret Member # 15263	posted I made courgette and brie soup and tomorrow I will attempt Oktoberfest Gouda soup... I am the soup dragon
Monkey Member # 17287	posted You're twisting my melon man - that's the Happy Mondays isn't it? What did Soup Dragon sing? Like soup. Soup is good.
Cheekyferret Member # 15263	posted Soup dragon came from the Clangers. 'I'm free to do what I want any old time'... they covered the Rolling Stones 90's indie music, oh man alive I am in heaven! School discos were just the best days. I adore soup, especially if you have a nice crusty baguette and some croutons. I love to make it though, it takes minutes and the result is just damn good.... minimal washing up too and I can assure you I don't like to wash up!
Monkey Member # 17287	posted Ah. For some reason I link the two together but I remember that song. Reckon I must have had a Now 23 or what have you (they must be on 223 by now) and they probably followed on from each other. Love 90s music but 80s was all wrong. Everything about the 80s was all wrong, come to think about it. All that hairspray and plastic jewellery - just yucky. I can do French onion. And a nice Thai one with rice noodles and king prawns. Quite fancy that actually - may have a go tomorrow.
Cheekyferret Member # 15263	posted Totally agree, the 80's was just cheap and tacky! The fact that it made a come back horrified me! I am working my way through every soup possible! Not only is it as cheap as to do but it is also pretty good for losing weight!