From: Made up as I go. | -Presoak Beans the night before -Early in the day of the meal, start a crock pot on high heat -Put everything in this list in the crock pot, and use enough veg stock to cover everything. Allow to simmer for the day. -Check doneness of beans about 2 hours before dinner is served. If they are still a bit al dente take out the meats and pour all the fluid and beans into a pot. Add veg stock if needed and boil the beans until they become tender. -Preheat Oven to 425 -Shred Chicken. Combine with some of the mixture from the beans (by the time they were done, the fluids were very reduced to a syrupy texture) and a fair amount of cheese. Stir in the can of Cream of Chicken soup. This should result in a fairly stiff mixture of all these ingredients. Should not be watery or very loose. -Dice beef. Combine with some of the mixture from the beans, and a fair amount of Cheese. Add in some black beans for extra flavor. |
| -Pour some Enchilada sauce in the two glass baking dishes, making a thin layer in the bottom. -Pour more on a dish -With clean hands, rub enchilada sauce from the dish into each tortilla, back and front as you go: -Fill each moist tortilla with some filling. Roll it up and place it seam side down in the dish. -Continue this until the mixture is gone. I used a smaller dish for beef enchiladas, and a larger dish that I filled completely with chicken enchiladas. -pour more enchilada sauce on the enchiladas, until they are almost completely submerged in it. -Cover generously with cheese. -Bake until heated through and cheese is bubbly. Makes good leftovers. |
From: On Cooking, Third Edition | -Bring Chicken stock to a simmer. -Heat three ounces (90g) of the butter in a large, heavy saucepan. Add the onions and saute until translucent -Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed -Add the saffron. Add the simmering stock, 4 fluid ounces (120mL) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 oz portion. -After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from heat and stir in the remaining 1oz of butter and the grated cheese. Serve immediately. |
From: Mrs. Slats | Preheat oven to 350F -Place thawed chicken in bowl of milk. -Prepare a bowl with the whole wheat flour in it -Prepare a bowl with the egg in it, beaten with the teaspoon of milk. -Prepare a plate with the panko mounded on it. -Prepare a baking dish with a rack in it or above it to hold the chicken above the dish itsself. -Place the chicken in the bowl of flour and thoroughly dredge it. -Move the dredged chicken to the egg, and coat it with that. -Dredge the chicken with the panko and get it thoroughly coated. -Bake the chicken for about 25 minutes. -Sprinkle the parmesan on the baking chicken, and then continue baking until it is done (depending on the thickness of the breasts. |
| - While chicken and parmesan is baking, heat oil in a small pot. -When oil is somewhat hot, add garlic and some of the seasonings you want to do, and the onions. -The mixture will stick to the bottom a little (unless you are using nonstick, but we prefer regular pots) and this is ok. Allow garlic to brown a little. This step is very nicely aromatic. -Deglaze the pot with some of the red wine or vinegar, and remove all the residue from the bottom with it. It should steam up a lot, and smell nice. -Once the residue is up and the pot is completely deglazed, add the tomato sauce. Allow it to just simmer. - Stir in sugar until the mixture tastes less tart and more balanced. For us this was about a tablespoon. - Stir in mushrooms. - Allow all this to simmer while you prepare your noodles, and while the chicken finishes in the oven. Once all the components are done, put the spaghetti on the bottom, the sauce on the spaghetti, and the chicken on top. Add more parmesan as wanted. |
| -Lightly coat a seasoned cast iron skillet with butter and heat it in the oven at 500F. Let it remain in the oven while you prepare the steaks. -Season the steaks with salt and pepper to taste, on both sides. -Sprinkle both sides with the ground mustard -Place the steaks on the skillet, and set the oven to broil. - Cook for about 3 minutes a side. - Remove steaks and allow them to rest for ten minutes on the skillet |
| - Cut Potatoes into a shape resembling a french fry. - Lay them out on a large cookie sheet and spray with olive oil and sprinkle with seasoned salt - Bake them in the oven at 500F (while the skillet is heating from making the steaks) - Continue to cook them on the bottom rack while the steaks broil on the top rack. - When the steaks are removed to rest, continue cooking the potatoes until they look golden brown. You can switch the oven from broil to 500F baking. -If the potatoes are not golden brown by the time the steaks are ready to serve, set them right under the broiler to help them along. |
| Prepare the Peanut Brittle: -Microwave first three ingredients in a 2-quart glass bowl on HIGH for 5 minutes, using a 1100-watt microwave oven (1 extra minute for 700 watt). -Stir in Peanuts, microwave 3 more minutes. -Stir in butter and vanilla, microwave 45 seconds. Candy should be the color of peanut butter. -Stir in baking soda (mixture will bubble). -Work quickly to spread hot candy in a thin layer onto a lightly greased baking sheet using two metal forks. -Allow to cool completely, then break into pieces Chocolate Dip: In a crock pot, melt the bags of chips, mixed with the oil and spices. When fully melted, it is ready for dipping, and the candies once done can be cooled and packaged. Note: This is a very messy thing to make. You have to be VERY quick with the brittle, it hardens in the bowl quickly. Soaking the bowl for a while easily removed the hardened brittle (Thanks hubby!) |
| Yields: 10 servings (Leftovers!) | Prep Time: 20 minutes (and an overnight soak | Cook Time: 1 hour 30 minutes |
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