RP Listener Forum

Posted: Jan 22, 2004 - 9:29am

ScottFromWyoming wrote:

Crock Pot? You forgot the Cream of Mushroom soup.

Posted: Jan 22, 2004 - 9:19am

n4ku wrote:

Mexican Chicken Chowder
Just dump it all in a crock pot (I put chicken at bottom) and cook on
low all day. When ready, take out chicken breasts and pull apart with a fork and stir back in to mixture.

Crock Pot? You forgot the Cream of Mushroom soup.

Posted: Jan 22, 2004 - 9:06am

Antigone wrote:

This sounds really good. Can I assume you mean boneless chicken?

Yes, I did. I will edit the post. Thanks for pointing it out.

It is very good. I just had a bowl for lunch.

Posted: Jan 22, 2004 - 9:03am

n4ku wrote:

Mexican Chicken Chowder

4 Chicken breasts (I put in crock pot frozen)

This sounds really good. Can I assume you mean boneless chicken?

Posted: Jan 22, 2004 - 8:36am

Mexican Chicken Chowder

4 Skinless, boneless chicken breasts (I put in crock pot frozen)
2 Cans 99% fat free Chicken Broth
2 Cans Black Beans (Rinsed)
2 Cans Rotel Brand Tomatoes
1 Can Corn (Drained)
Â½ pkg of Taco Seasoning mix
Dash of Chili Powder (depending on your preference)
Dehydrated onions to taste.

Just dump it all in a crock pot (I put chicken at bottom) and cook on
low all day. When ready, take out chicken breasts and pull apart with a fork and stir back in to mixture.

Rotel Tomatoes are diced tomatoes with green chiles. Use whatever similar product you can find if Rotel is not available in your area.

You can make this anytime, and freeze it in one cup servings for use at a later time. Just thaw and heat in the microwave oven.

Posted: Jan 19, 2004 - 12:29pm

Why, from Chefs Hat.com, of course!

I like the Executive 2 in 57cm.

Posted: Jan 19, 2004 - 10:18am

MrT wrote:

For you South Beach Diet fans:

If you're not a professional chef somewhere, then where'd you get that hat? :-s

Posted: Jan 19, 2004 - 10:16am

AliGator wrote:

"Maybe you can find Bisquick in a specialty store in Paris....if not, it's flour with a kind of rising agent in it...but you certainly knew that, seeing as how you've spent time in the States."

MÃ©fiez-vous des traducteurs automatiques! ;)

Bisquick also has shortening in it.

Posted: Jan 19, 2004 - 10:09am

Thanks, MrT! Howdja know? ;)

Posted: Jan 19, 2004 - 10:06am

For you South Beach Diet fans:

Phase I:
Light Spinach Frittata with Tomato Salsa

Frittata:
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat mozzarella cheese

Salsa:
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

To make the frittata: Preheat the oven to 350 degrees. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.

To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Phase II:
South Beach Salad

Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved

To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

Phase III:
Individual Lime Cheesecakes

12 vanilla wafers
3/4 cup fat-free cottage cheese
1 (8 ounce) package Neufchatel cheese, softened
6 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 kiwifruit, peeled, halved, and sliced

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.

Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350 degrees F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.

Spread the vanilla yogurt evenly over the cheesecakes, and top each one with 3 kiwifruit slices.

Posted: Jan 18, 2004 - 6:20pm

Spice-crusted Salmon

6 4-ounce salmon fillets
2 tbsp whole cumin seed
1 tbsp whole fennel seed
1 tbsp ground coriander seed
1 tsp kosher salt
Â½ tsp ground black pepper

Preheat oven to 350Â°. Combine cumin, fennel, coriander, salt and black pepper. Rub 2 teaspoons of the spice mixture on each salmon fillet. Place the salmon fillets on a foil lined sheet pan and bake for 12 to 15 minutes, until the salmon begins to flake. Makes 6 servings.

Per serving: 170 calories, 6.5 g. fat (but it's the good kind!)

Posted: Jan 18, 2004 - 1:55pm

AliGator wrote:

Ermac! Ya broke da board witcher pictures!

Sorry.Ijust like Emeril and his BAM!recipes.

Posted: Jan 18, 2004 - 11:18am

Ermac! Ya broke da board witcher pictures!

Posted: Jan 18, 2004 - 11:15am

AliGator wrote:

Oussar, peut-Ãªtre qu'Ã Paris tu peux trouver du Bisquick dans un magasin spÃ©cialisÃ©...sinon c'est de la farine avec une sorte de levure dedans...mais tu le savais certainement, vu que tu as passÃ© du temps aux States.

"Maybe you can find Bisquick in a specialty store in Paris....if not, it's flour with a kind of rising agent in it...but you certainly knew that, seeing as how you've spent time in the States."

MÃ©fiez-vous des traducteurs automatiques! ;)

Posted: Jan 18, 2004 - 8:58am

BAM!

ingredients
Â· 1 recipe No-Poach Chicken

Â· 2/3 cup Szechwan Peanut Sauce

Â· 1/4 pound bean threads (glass noodles)

Â· 3/4 pound firm cucumber

Â· 4 tablespoons fresh coriander leaves, coarsely chopped

preparation instructions
Toss the chicken in the peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate. Soak the noodles in water until soft and silky. Drain and toss in sesame oil. Season with salt and pepper. Peel the cucumbers and cut in half. Using a spoon, remove the seeds. Cut the cucumbers into match stick strips, about 2-inches long. Toss the cucumbers with sesame oil. Season with salt and pepper. To serve, mound the noodles in the center of each plate. Arrange the cucumbers around the pasta. Spoon the chicken mixture over the pasta. Garnish with fresh coriander leaves.

Yield: 4 to 6 servings (Thats 3 bams)

Posted: Jan 17, 2004 - 2:13pm

AliGator wrote:

Oussar, peut-Ãªtre qu'Ã Paris tu peux trouver du Bisquick dans un magasin spÃ©cialisÃ©...sinon c'est de la farine avec une sorte de levure dedans...mais tu le savais certainement, vu que tu as passÃ© du temps aux States.

Oussar, perhaps that in Paris you can find of Bisquick in a specialized store... if not it is flour with a kind of yeast inside... but you knew certainly it, considering you passed from time to States.

Posted: Jan 16, 2004 - 10:24pm

*bump*

Posted: Jan 14, 2004 - 10:44pm

Oussar wrote:

thanks zissie .....gonna try and tell ya.....

Oussar, peut-Ãªtre qu'Ã Paris tu peux trouver du Bisquick dans un magasin spÃ©cialisÃ©...sinon c'est de la farine avec une sorte de levure dedans...mais tu le savais certainement, vu que tu as passÃ© du temps aux States.

Posted: Jan 14, 2004 - 5:06pm

Zissy wrote:

Easy Cinnamon Rolls
2 cups Bisquick
1/2 cup water
brown sugar
cinnamon
butter

Add the Bisquik and the water together in a bowl and stir.
When combined you should have a dough like mixture.

Roll it out into a rectangle. Cover the top of the rectangle
with a thin layer of butter. Then add brown sugar all over
where the butter is. On top of the brown sugar, sprinkle
some cinnamon.

Roll the dough up and cut it into circles. Place them on a
buttered baking pan for about 6-7 minutes or until they
look done.

thanks zissie .....gonna try and tell ya.....