RP Listener Forum

Posted: Nov 30, 2003 - 7:01am

We made crepes for lunch.

You can fill crepes with sweet filling or "savory" ones like ham and cheese or chicken or whatever your heart desires.

Here's the recipe I used:

Basic Crepes from the Frugal Gourmet Cookbook :

2 eggs, at room temperature
Â¾ cup milk
2/3 cup beer
1 cup flour
Â¼ teaspoon salt
2 tbsp. peanut oil

Place the eggs, milk, and beer in a blender or food processor, and then the flour and salt. Blend for 30 seconds and then scrape down the sides of the container. Blend for one minute more, or until the mixture is smooth. Cover and refrigerate for at least two hours. (AliÂs note. I chilled the batter for about an hour).

Fry the crepes in a medium-hot 10-inch pan lubricated with the peanut oil. Pour in 2 ounces of batter for each crepe. Tip and turn the pan until the batter covers the bottom. Cook until the top is dry and the bottom has just begun to brown. Turn with a wooden spatula and brown the other side very lightly; you should have only little specks of brown. Stack with a piece of wax paper in between each crepe. Makes about 12.

(AliÂs note: I doubled the recipe, and I didnÂt bother stacking with wax paper between each crepe. I did, however, keep them warm. Also, donÂt hesitate to re-oil the pan in between crepes. You donÂt want the batter to swim in oil, but the pan needs to be slick. Also, remember that crepes are thin, thin, thin!)

Posted: Nov 26, 2003 - 12:53pm

Zissy wrote:

Zucchini Curry Soup
.......

Zissy that Zucchini Curry Soup looks marvelous!

I'll try that one for sure!

Posted: Nov 26, 2003 - 10:36am

Zucchini Curry Soup
Ingredients:

4 zucchini, cut into thick slices
1 onion, chopped
1 T. curry powder (excellent quality)
3 cups chicken or vegetable stock
Â¾ cup half and half
Salt and Pepper

Place zucchini, onion, curry powder, and stock in a saucepan. Bring to a boil, cover and simmer for 25 minutes stirring occasionally. Puree mixture in a blender, strain, and add half and half. Season to taste with salt and pepper. Serve with a swirl of whipped crÃ¨me fraiche, yogurt or sour cream, and a sprinkle of fresh chopped chives. Serves 5 to 6.

Banana French Toast
1 large ripe banana, mashed
(on the brown side, theyÂre sweeter)
1 large egg
milk
Â¼ tsp. cinnamon
1 tsp. vanilla
sliced bread, white or Texas style

Add egg to the mashed banana; pour milk to cover and scramble the whole mixture. When well mixed add vanilla and cinnamon, stir until blended. Dip bread slices into egg mixture and place on a buttered skillet. Cook on both sides until golden brown. For an added touch slice up fresh bananas and top French toast before serving. Serve with butter and syrup or your favorite topping. Enjoy!

Cinnamon Loaves

1 (18.25 oz.) package yellow cake mix with pudding
4 large eggs
Â¾ cup vegetable oil
Â¾ cup water
1 tsp. vanilla
Â½ cup sugar
3 tbs. cinnamon

Beat first 5 ingredients together at high speed with mixer for 3 minutes. Pour one half of the batter evenly into two greased and floured 8x3 inch loaf pans. In a small bowl stir together sugar and cinnamon. Sprinkle one half of the sugar mixture into loaf pans. Pour remaining batter evenly into pans. Sprinkle remaining sugar mixture evenly over loaves. Gently swirl cinnamon/sugar mixture into batter. Bake at 350 degrees for 45 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire rack. To make mini loaves: Follow steps as above using five greased and floured Â¾ x 3 Â¼ x 2 inch pans. Bake at 350 degrees for 35 minutes or until toothpick inserted into center comes out clean.

Posted: Nov 21, 2003 - 2:12pm

Try something a bit out of the ordinary for Thanksgiving this year...

CRAB AND CORN PUDDING

2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup minced seeded fresh poblano chili
12 ounces frozen corn kernels (about 3 cups), thawed
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesan cheese

Preheat oven to 350Â°F. Lightly butter eight 3/4-cup custard cups or soufflÃ© dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sautÃ© until chili is tender, about 3 minutes.
Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.)

Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups.
Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes. Serves 8.

BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze.

For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil

For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter
Serve accompanied by Winter Fruit Chutney

Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160Â°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze:
Bring all ingredients to simmer in heavy medium saucepan.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180Â°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

SOURDOUGH, APPLE AND ALMOND DRESSING

1 1/4 pounds sourdough bread, crust trimmed, bread cut into 1/2-inch cubes (about 12 cups)
1/4 cup (1/2 stick) butter
8 bacon slices, chopped
2 cups chopped onions
1 cup chopped celery
2 large Gala or Fuji apples, peeled, cored, chopped (about 3 cups)
1 1/2 cups almonds, toasted, chopped
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh sage
3 large eggs, beaten to blend
1 3/4 cups (about) chicken stock or canned low-salt chicken broth

Preheat oven to 350Â°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl. Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sautÃ© until golden, about 8 minutes. Add onions and celery; sautÃ© until crisp-tender, about 5 minutes. Add apples; sautÃ© 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)

Preheat oven to 425Â°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.
Serves 8.

ROASTED ROOT VEGETABLES WITH APPLE JUICE

3 cups apple juice
1 cup semisweet white wine (such as GewÃ¼rztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas

Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.

Preheat oven to 425Â°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Serves 8.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.
Serves 8.

WINTER FRUIT CHUTNEY

This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.

1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces

Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.

Combine white wine and next 6 ingredients in large saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.

Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
Makes 3 cups.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

For sauce
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges

For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Make sauce:
Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Make topping:
Preheat oven to 350Â°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.

Make cake:
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.
Serves 8 to 10.

Posted: Nov 21, 2003 - 1:20pm

Chicken Marsala Recipe

1/4 cup flour
1/4 tsp salt
1/8 tsp black pepper
4 chicken breasts, boned, skinless
1 Tbsp olive oil
1/2 cup Marsala wine
1/2 cup sliced mushrooms
1/2 cup chicken stock
1/2 lemon

Mix together the flour, salt and pepper. Roll the chicken in this until well coated. Heat up the olive oil and brown the chicken on both sides. Now put chicken onto a plate. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Simmer for 10 minutes. Add in chicken and cook covered another 10 minutes. Serve over egg noodles.

Posted: Nov 21, 2003 - 7:12am

Minestrone Soup

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable stock
2 15-ounces cans red kidney beans, drained
2 15-ounce cans small white beans
or great northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup julienned or shredded carrot
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta

Heat two tablespoons olive oil over medium heat in a large saucepan or stockpot. SautÃ© onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable stock to pot, plus drained beans, tomatoes, carrot, spices, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soupy thickness.

Makes about eight 1 1/2-cup servings.

Posted: Nov 19, 2003 - 2:37pm

Poodha and Talalalalalalala,

I love mussels and Sheila Lukins' and Julee Rosso's books!

Looks like I'll be a-cookin' this weekend!

Posted: Nov 19, 2003 - 12:02pm

This topic should definately be changed to COMFORT FOOD...

CUBAN MUSSELS

3 pounds of mussels, soaked and washed
Olive oil
1 green pepper, chopped
1 medium onion, chopped
5 cloves garlic, chopped (more if you like garlic)
Chopped chorizo (1/2 pound fresh, or 2 ounces canned)
1 16-oz. can of tomatoes (chopped, crushed, or pureedÂwhatever you have)
Cuban-style seasonings: 1 bay leaf, 1 teaspoon oregano, 1 teaspoon cumin, black pepper or red pepper flakes to taste.

Coat your pot with olive oil and heat. Add chopped onions and brown slightly, then add the green peppers, then the garlic. Add chopped chorizo to this sofrito mixture, which is the basis for many Cuban dishes. Ester says that canned chorizo is more intense, "so use very little. They come in little slippery links jammed into the can. Use maybe two ounces out of the 6- or 8-ounce can. With fresh chorizo, add as much as a half a pound to the above amount." Now add the tomatoes and the Cuban-style seasonings. Then add the mussels. Serve as an appetizer along with bread, or as a main dish over rice.

Oh my lord this is good.....and easy great for a party.

Posted: Nov 19, 2003 - 11:55am

Love this soup - from the Silver Palate Cook Book

Curried Butternut Squash Soup

4 tablespoons sweet butter
2 cups finely chopped yellow onions
4-5 teaspoons curry powder
2 medium sized butternut squashes (approximately 3 pounds altogether)
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple (garnish) (optional)

1. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, lover low heat until onions are tender, about 25 minutes.

2. Meanwhile, peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.

3. When onions are tender, pour in the stock, and squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apple are very tender, about 25 minutes.

4. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

5. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.

6. Season to taste with salt and pepper, simmer immediately, garnished with shredded apple. Serves 4-6 portions.

Posted: Nov 16, 2003 - 4:22am

Uh, not to be anal retentive or anything, but this board is broken.
Can we get it back to its original state? Please?

After further investigation, it would seem that it's only this page. I can't figure out why.

Posted: Nov 16, 2003 - 3:39am

Here's what's for lunch. I put the black beans on to cook before I'd decided how to fix them. A Google search put me in touch with a recipe from beanbible. Here it is:

Yucatan Black Bean Soup
Â· 1 pound black beans
Â· 6 cups water
Â· 4 cups rich chicken stock
Â· 1/4 cup olive oil
Â· 2 medium white onions chopped
Â· 6 cloves garlic, minced
Â· 3/4 teaspoon cumin powder
Â· 1 1/2 teaspoon oregano leaves
Â· 2 teaspoon salt
Â· 1 1/2 cups cooked rice
In small bowls for garnish, serve:
Â· chopped green onions, including tops
Â· lime wedges
Â· sour cream
Â· chopped jalapeno peppers and/or chopped Caribbean chilies
Pick over the dry beans. Place beans and water in a soup pot; cover and simmer about 45 minutes. Add chicken stock and simmer till beans are tender, usually about 1 hour. Dip out about 2 cups of bean mixture and run it through a blender or food processor to puree it; then put it back into the pot.
Put the oil in a skillet and saute the onion, garlic, cumin, and oregano until the onions are soft. Add everything to the soup pot except the garnishes. Simmer about 20 minutes more.
Serve with garnishes of choice as toppers.

I do hope it's tasty...

Posted: Nov 14, 2003 - 2:56pm

Turkey Chilli

This is extremely low-fat and very tasty! Perfect for apres-ski!

1-1/2 lbs. very lean Ground Turkey
1/2 lb. Turkey Sausage (I like the Hot Italian type)

Crumble and combine in large pot and brown over medium-high heat.

Add to the meat:

1 Large can chopped Tomatos w/ juice
1 14oz. can Tomato Sauce
1 14 oz. can Texas Beans (baked beans with a kick)
1 package Chilli Seasoning
1/2 cup Chopped Jalapenos (1 small can lightly drained)
1 Tbsp. Black Pepper
1 tsp. salt
1 tsp. sugar

Dash each or to taste: Basil, Garlic Powder, Oregano

Heat through. You can simmer this down as long as you would like. It always tastes better if you let it sit a bit.

I like to serve this over lightly crushed Dorritos with low-fat sour cream and bit of grated cheddar. Sometimes over spaghetti noodles too. I'll make chilli-cheese omelettes the next morning with any leftovers. Yum!

The recipie is easily doubled for a croud!

Posted: Nov 14, 2003 - 2:10pm

bumper wrote:

Thanks Zissy - something very much like this will be for dinner.
(what ever i have thats close in the fridge will go in the pot.)

and here I was hoping to stop by for dinner............Idaho?????.........gosh I better put on my wings for this trek. :-)

Hugs, Zissy

Posted: Nov 14, 2003 - 12:38pm

Thanks Zissy - something very much like this will be for dinner.
(what ever i have thats close in the fridge will go in the pot.)

Zissy wrote:

Pasta Fagioli Soup
A quick and easy Italian favorite. Garnish with grated Romano cheese.
Serves 8 servings

Ingredients
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1.5 teaspoons salt
0.5 teaspoon ground black pepper
0.5 teaspoon dried basil
0.5 pound seashell pasta

Directions
1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.
2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Posted: Nov 14, 2003 - 11:21am

Easy Appetizer

Take a brick of cream cheese (any type of fat content really) and allow it to soften for 15 minutes at room temp. Dump a jar of red pepper jelly or Harry & David Pepper and Onion relish over it. Serve with crackers. Easy and delicious! (it always disappears when I serve it.)

Posted: Nov 14, 2003 - 8:42am

Pasta Fagioli Soup
A quick and easy Italian favorite. Garnish with grated Romano cheese.
Serves 8 servings

Ingredients
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1.5 teaspoons salt
0.5 teaspoon ground black pepper
0.5 teaspoon dried basil
0.5 pound seashell pasta

Directions
1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.
2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Posted: Nov 6, 2003 - 1:51pm

n4ku wrote:

You don't mention it, but do you add the bacon and Italian sausage back into the chili? Or is it just used in the beginning to add flavor to the beef?

Oh, sorry I was in a hurry whilst typing...yes, add the bacon and sausage in with the beef and all other ingredients while simmering. Add beans last.

Posted: Nov 6, 2003 - 10:21am

MrT wrote:

In a dutch oven fry bacon. Remove, let cool and crumble. Add sausage to bacon drippings and cook till done. Remove from pan. Brown beef and onion in bacon/sausage drippings. Add garlic, chili powder, chiles, oregano, jalapenos. Stir well. Add water and tomato paste, mix well. Bring to boil, turn heat down to simmer. Cover and simmer for 1 - 1 1/2 hours, until meat is tender. Add pinto beans and cook for 15 minutes. Serve with corn bread...and plenty of water!

You don't mention it, but do you add the bacon and Italian sausage back into the chili? Or is it just used in the beginning to add flavor to the beef?

Posted: Nov 6, 2003 - 10:19am

Moonbmr72 wrote:

Sounds yummy! What do you serve it with? Does the buttermilk make a sauce that you can pour over noodles?

I just serve it by itself, although noodles or rice would go well with it. The buttermilk tends to separate and get thinned by the juices of the meat, but the cheese tends to hold things together.

I just like the recipe because it is simple and quick to prepare. You can put it together in minutes (even without the long marinade time) and have it done and on the table in 30 minutes.

It is also a low fat dish. Buttermilk is lowfat, the cheese is fairly low in fat and the chicken breasts are very lean without the skin.

Posted: Nov 6, 2003 - 10:14am

n4ku wrote:

After reading the Favorite Cheese topic, this simple recipe came to mind.

Parmesan Buttermilk Chicken Breasts

Sounds yummy! What do you serve it with? Does the buttermilk make a sauce that you can pour over noodles?