OK Chef, Give Me Your Favorite Recipe

[papayahed]

What are cheese dippers?

[Janine]

Help, I need some interesting chicken receipes. I can't eat cooked onions, I don't much like garlic, I can't eat fried food, but anything else interesting, oh please suggest something. I do make stuffed chicken, chicken coated with Italian bread crumbs and chicken with basil tomato sauce/mozerella cheese....but I am bored with these. Does anyone have a receipe for chicken a la king? I used to make that, but can't find my old receipe. Other interesting receipes with herbs, etc would be great...just nothing to hot or spicy.

[Scheherazade]

What are cheese dippers?

They are mozzarella sticks, coated with bread crumbs and fried (Yes, ultimate healthy snack!)

Help, I need some interesting chicken receipes.

Chicken and broccoli bake? One my favorite dishes (even though I don't like chicken at all).

[Janine]

They are mozzarella sticks, coated with bread crumbs and fried (Yes, ultimate healthy snack!)
Chicken and broccoli bake? One my favorite dishes (even though I don't like chicken at all).

Thanks, Scher. Sounds delicious, but broccoli upsets my system, having IBS...see my trouble with finding some good tasting chicken dishes. Brooke would love that though; she loves both chicken and broccoli. How about a chicken dish in a light cream sauce or chicken a la King? Those are mild and usually I can tolerate light milk or cream; does anyone know any receipes with chicken cooked in this way?

Wait a minute, Scher.....did you say it's one of your favorite dishes but you don't like chicken?

Hey, I just found this receipe online. It sounds good. It's Betty Crocker:

1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso® chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice


MORE OPTIONS: 1 2
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice or toast points.

I guess I answered my own question on this one. I would probably have to leave out the bell peppers or just not eat those. I hope I can find chicken broth without MSG! Then I am set to go.

[blazeofglory]

Salad

[papayahed]

Scher - I go to Sonic and order my cheese dippers

Janine - Chicken Picatta?

[Janine]

Scher - I go to Sonic and order my cheese dippers

Janine - Chicken Picatta?

Chef payapahed, do you have a receipe for it?...or even Chicken Francese? I have had that last one out; but I have no idea as to how to go about making it at home.

[Scheherazade]

Wait a minute, Scher.....did you say it's one of your favorite dishes but you don't like chicken? .

Yup... I cannot stand the smell of chicken but in that particular dish it hardly ever smells/tastes like chicken.

I know...

Scher - I go to Sonic and order my cheese dippers

Clever gal...

[TheFifthElement]

I'm posting this especially for Janine It's not the traditional recipe, but it's the one I grew up with. Shepherd's pie is excellent winter fayre.

Ingredients
Potatoes
Carrots
Minced lamb
lamb stock or gravy
onion (optional)
peas (optional)
worcestershire sauce (optional)
grated cheese (optional)

1. Peel and chop some carrots (I usually do around 1 per person plus one for the pot). Put in a pan with enough water to cover. Bring to the boil and simmer for around 15-20 minutes until the carrots are tender. Drain the water and mash. I add butter, but it's not a requirement (it does taste nice though!).

2. Whilst the carrots are cooking, peel and chop some potatoes (again, I'd usually do one per person).Put in a pan with enough water to cover. Bring to the boil and simmer for around 15-20 minutes until the potatoes are tender. Drain the water, add some milk and a small knob of butter. Mash. Butter, again, is optional but it does make the mash taste better.

3. Whilst the carrots and potatoes are cooking, chop one small onion and fry in a fying pan with a little oil or butter. If you want to cut calories you can fry in a little water. Add lamb mince (500g would be enough for 4 people) and fry until browned. Skim the oil from the pan. Add garden peas (I use frozen) and warm through. Add enough stock to cover the mixture, and a dash of worcestershire sauce, and simmer for around 10-15 minutes. If you want a thicker gravy you can either add a little flour to the pan before adding the stock or you can replace the stock with gravy. Either works.

4. Now to make the pie. You'll need a large casserole dish, large enough to take everything you've cooked so far. Put the meat layer in the bottom. Then add the mashed carrots in a layer. The add the mashed potatoes in a layer. Make tracks in your mashed potatoes with a fork then take some grated cheese and sprinkle a thin layer over the top. If you want you can also slice some tomato and put that on too. Place it in the oven and cook for 15-20 minutes at gas mark 6 (200c).

Remove from the oven and serve. This is really nice eaten with pickles, such as pickled beetroot or pickled red cabbage. For some reason the pickles have to be red!! It's also very nice with HP Sauce

The great thing about Shepherd's pie is that you can tinker with the recipe to suit yourself, so if you want to omit the onions you can, or if you want to omit the carrot layer that's okay. I think the traditional method doesn't include the carrot layer but instead includes chopped carrots in the meat layer. You can use green beans instead of peas, or neither. You can make it spicy by adding a touch of chilli powder or tobasco to your lamb layer. You don't have to add cheese. And so on. The only set thing is that, 1) it must be lamb mince (hence the 'shepherd's pie - if you use beef it would be cottage pie) and 2) there should be a minced lamb & gravy layer and a mash layer, but the rest is up to you.

It's great fuel food for winter. Easy to make and tasty

[kilted exile]

Just in addittion to fifths post about shepherds pie. If you do add cheese (and why on earth would anyone not?) an excellent one to use is wednsleydale.

[Janine]

I'm posting this especially for Janine It's not the traditional recipe, but it's the one I grew up with. Shepherd's pie is excellent winter fayre.

Fifth, wow, it sounds good. Thanks so much for posting this just for me. I used to eat lamb a lot. I am not sure if I still can; I have this very odd digestive system. I quess one could substitute beef for the lamb, right, although I eat little of beef too anymore? I like how you wrote (optional) after some of my 'problem' ingredients. I so appreciate this and will try making it soon. I managed to make 'chicken a la king' and thought it turned out pretty good. To sub for onions, I used fresh chives from my garden. I subbed a few other ingredients, too and it became like a hardy chicken stew. I am good by now at substituting things and altering receipes.

[TheFifthElement]

Janine, traditionally it needs to be lamb otherwise it's not really 'shepherds' pie. If you use beef it'd be called cottage pie but they're pretty much the same thing to be honest. So I'd say use whatever mince you like. I know vegetarians use Quorn mince or you could substitute with chicken or pork, both would be nice I'm sure. Whatever suits really.

[Janine]

Janine, traditionally it needs to be lamb otherwise it's not really 'shepherds' pie. If you use beef it'd be called cottage pie but they're pretty much the same thing to be honest. So I'd say use whatever mince you like. I know vegetarians use Quorn mince or you could substitute with chicken or pork, both would be nice I'm sure. Whatever suits really.

Fifth, To be honest with you, I eat more chicken than anything. It agrees better with my digestion. What in heaven's name is 'Quorn'? Is that like our 'corn'...if so, I think it sounds horrid in that mix. Is 'mince' the meat one puts into a pie? I like to learn these local terms, just incase I make it over there someday.

Kilted...could you send me down some of this cheese - wednsleydale? ....I have never heard of it before - help! Lot of stuff here, that I had never heard of before...we dumb Americans...cheese to us, is either chedder or square!

[TheFifthElement]

Janine, quorn is a meat substitute used in UK. Many people who use it claim you can't tell the difference between Quorn and real meat, but they're either conning themselves or have no taste buds details here: Quorn

Mince, sorry for being colloquial, is minced whatever meat you're talking about. So minced chicken, or minced lamb, or minced beef. But you might call it 'ground' I don't know. Ground over here would be finer than minced.

Have you really never heard of Wensleydale cheese! Yikes, and I though Messrs Wallace and Gromit had made it world famous. Please tell me you've seen Wallace and Gromit? If you haven't you must. The Wrong Trousers and A Close Shave are classic, classic I tell you! Actually I heard once that in some states in America it had to be shown with subtitles; is that true or just an urban myth? Anyway, Wensleydale cheese is one of the many very delicious varieties of British cheeses. It's white and crumbly and a little bitter and salty and tasty! We like cheese over here. Keeps you warm in winter

[papayahed]

Time to revive this thread, I'm tired of the same old thing. Does anybody have something with pizzazz? Maybe some time of cheesy goodness??? or a new chicken recipe???