Quizzes & Puzzles0 min ago
tasty recipe needed
7 Answers
I'm having some friends round for dinner this week and Id like to cook something unusual but tasty, i love cooking... nothing too expensive! Whats your tasty recipes to impress your guests... I like everything apart from Liver, Kidneys, and tongue... :-)
Answers
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Easy Chicken Recipe....
Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that.
When I found this recipe, I thought it was perfect for people like me,
who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.
Give this a try.
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing mixed with popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the chicken's @rse blows the oven door open and the chicken flies
across the room and lands on the table, it's done and ready to eat ……!
Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that.
When I found this recipe, I thought it was perfect for people like me,
who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.
Give this a try.
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing mixed with popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the chicken's @rse blows the oven door open and the chicken flies
across the room and lands on the table, it's done and ready to eat ……!
Why don't you consider doing this brisket for Passover?
I you have never made a brisket before, don't let the long preparation and cooking time scare you, most of it is unattended cooking time.
4 tablespoons vegetable oil, divided
5 cups (from about 3 pounds) coarsely chopped onions
4 minced garlic cloves
2 bay leaves
2 teaspoons crumbled dried thyme
2 teaspoons paprika
Salt
Freshly ground black pepper
2 cups red wine
6 pound beef brisket, first cut
3 cups beef stock or low sodium broth
1 cup orange juice
Preheat the oven to 375 degrees. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the onions and cook until translucent and soft. Add the garlic, bay leaves, thyme, paprika, and salt and pepper to taste to the onion mixture. Cook for a few minutes more, and then deglaze the pan with the red wine. Cook for 5 minutes over high heat, and then let simmer while browning the brisket. Place a large heavy Dutch oven over medium-high heat. Add the remaining oil and heat until very hot, but not smoking. Salt and pepper the brisket liberally.
(Contd.)
I you have never made a brisket before, don't let the long preparation and cooking time scare you, most of it is unattended cooking time.
4 tablespoons vegetable oil, divided
5 cups (from about 3 pounds) coarsely chopped onions
4 minced garlic cloves
2 bay leaves
2 teaspoons crumbled dried thyme
2 teaspoons paprika
Salt
Freshly ground black pepper
2 cups red wine
6 pound beef brisket, first cut
3 cups beef stock or low sodium broth
1 cup orange juice
Preheat the oven to 375 degrees. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the onions and cook until translucent and soft. Add the garlic, bay leaves, thyme, paprika, and salt and pepper to taste to the onion mixture. Cook for a few minutes more, and then deglaze the pan with the red wine. Cook for 5 minutes over high heat, and then let simmer while browning the brisket. Place a large heavy Dutch oven over medium-high heat. Add the remaining oil and heat until very hot, but not smoking. Salt and pepper the brisket liberally.
(Contd.)
(Contd.)
Add the brisket to the Dutch oven and brown quickly on each side, being careful when turning the brisket to avoid splattering oil. Add the onion mixture, the beef stock, and the orange juice. Place the lid on the Dutch oven but do not tightly seal, leaving it slightly ajar. Place the brisket in the oven and bake for 4 hours, or until tender. Remove the brisket from the oven and cool at room temperature for an hour in the Dutch oven. Remove the brisket from the Dutch oven and wrap tightly in foil. Refrigerate the brisket and onion mixture overnight. Preheat the oven to 350 degrees about an hour before serving. Slice the brisket against the grain and place in a baking dish to reheat. Skim the fat from the onion mixture and place in a food processor or blender. Process until a thick, smooth gravy is formed. Spoon the gravy over the brisket and cover loosely. Bake for 30 minutes or until ready to serve.
This recipe will serve 12 so if you need less consider a smaller brisket... which is quite inexpensive, at least here in the U.S.
(Contd.)
Add the brisket to the Dutch oven and brown quickly on each side, being careful when turning the brisket to avoid splattering oil. Add the onion mixture, the beef stock, and the orange juice. Place the lid on the Dutch oven but do not tightly seal, leaving it slightly ajar. Place the brisket in the oven and bake for 4 hours, or until tender. Remove the brisket from the oven and cool at room temperature for an hour in the Dutch oven. Remove the brisket from the Dutch oven and wrap tightly in foil. Refrigerate the brisket and onion mixture overnight. Preheat the oven to 350 degrees about an hour before serving. Slice the brisket against the grain and place in a baking dish to reheat. Skim the fat from the onion mixture and place in a food processor or blender. Process until a thick, smooth gravy is formed. Spoon the gravy over the brisket and cover loosely. Bake for 30 minutes or until ready to serve.
This recipe will serve 12 so if you need less consider a smaller brisket... which is quite inexpensive, at least here in the U.S.
(Contd.)
And... as one side dish try these:
Carrot Tzimmes
It is very easy to make.
1 1/2 pounds carrots, peeled and sliced into "coins"
1 tablespoon margarine (or butter if preparing a dairy meal)
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons freshly squeezed lemon juice
1/2 cup seedless golden raisins
Kosher salt
Freshly ground black pepper
Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Shalom!
Carrot Tzimmes
It is very easy to make.
1 1/2 pounds carrots, peeled and sliced into "coins"
1 tablespoon margarine (or butter if preparing a dairy meal)
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons freshly squeezed lemon juice
1/2 cup seedless golden raisins
Kosher salt
Freshly ground black pepper
Mix all of the ingredients in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes. Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Shalom!
how about this, i do this regularly when we have friends round and everyone has loved it and asked me for the recipe. it's easy to make and once in the oven you can forget about it. http://www.deliaonlin...n/chicken-basque.html
-- answer removed --
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