What's for dinner - were you introduced to a new fav food on your travels?
Jul 26th, 2006, 05:41 PM
#81
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Aw, what the fudge..
Whiskey Candy
2 1/2 c. sugar
1/4 c. light corn syrup
1/8 tspn. baking soda
1 Tbsn. butter
1 c. evaporated milk(not condensed milk)
2 Tbsn. blended whiskey(Crown Royal)
3 c. pecan halves
Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly until candy thermometer reaches 242 degrees(firm ball). Romove candy from the heat and add whiskey. Stir in pecans and beat until candy thickens and looks creamy. Drop spoonfuls onto wax paper and let cool. If desired, place additional pecan half on each piece. Yields about 2 lbs, or 3 dozen pieces.
Whiskey Candy2 1/2 c. sugar
1/4 c. light corn syrup
1/8 tspn. baking soda
1 Tbsn. butter
1 c. evaporated milk(not condensed milk)
2 Tbsn. blended whiskey(Crown Royal)
3 c. pecan halves
Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly until candy thermometer reaches 242 degrees(firm ball). Romove candy from the heat and add whiskey. Stir in pecans and beat until candy thickens and looks creamy. Drop spoonfuls onto wax paper and let cool. If desired, place additional pecan half on each piece. Yields about 2 lbs, or 3 dozen pieces.
Jul 26th, 2006, 05:47 PM
#82
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Whiskey Candy . . . I guess that's an American dish. 
BTW, if the candy is still hot when the whiskey is added, the heat will quickly evaporate the alcohol. Can you taste the alcohol?
BTW, if the candy is still hot when the whiskey is added, the heat will quickly evaporate the alcohol. Can you taste the alcohol?
Jul 26th, 2006, 05:56 PM
#83
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Starrsville,
For that chicken and feta dish - can you do it with just a couple of chicken breasts? Would you cut the onion and canned olives in half then? What kind of potatoes did you use? How many? And finally, the most basic question of all...what temp and duration are you cooking that for?
Not sure if you could tell...but I'm not much of a cook
For that chicken and feta dish - can you do it with just a couple of chicken breasts? Would you cut the onion and canned olives in half then? What kind of potatoes did you use? How many? And finally, the most basic question of all...what temp and duration are you cooking that for?
Not sure if you could tell...but I'm not much of a cook
Jul 26th, 2006, 06:04 PM
#84
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no no no no no you do not make fried green tomatoes with cracker crumbs! WHAT? You do em in lard or bacon grease, but please coat them with corn meal!
http://www.gagirl.com/recipes/tomatoes.html
http://www.gagirl.com/recipes/tomatoes.html
Jul 26th, 2006, 06:05 PM
#85
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Hi Alice,
I've made it with chicken breasts on the bone, but usually I get boneless chicken breasts and cut them into thinner strips so it cooks faster. So, for the last batch, I had 3 boneless breasts each cut into 3 thinner strips. I quartered a big onion - it's mostly for flavor. Then, I sliced my potatoes. I used Idaho baking potatoes - cause that's what I had at home. I've started keeping a container of feta in the fridge and a can of pitted black olives in the cabinet. I started using just a handful of feta cheese, but this time I dumped the whole container in there. I usually use a small can of olives, but the store was out so I used a large can. I don't slice my olives, but you could. I love black olives and I like having big ones in there. Hope all of that makes sense.
You can cook it at whatever temp you want - the slower the better. I usually cook mine at 350 degrees but you could go hotter if you want it to cook faster. I like slow.
It's so easy and so good. Basically, cut and dump everything in a big casserole dish, cover and go do other stuff and you have a yummy dinner in just a little bit. Okay, okay. Maybe 30 - 40 minutes...until the chicken is done and the potatoes are tender.
I've made it with chicken breasts on the bone, but usually I get boneless chicken breasts and cut them into thinner strips so it cooks faster. So, for the last batch, I had 3 boneless breasts each cut into 3 thinner strips. I quartered a big onion - it's mostly for flavor. Then, I sliced my potatoes. I used Idaho baking potatoes - cause that's what I had at home. I've started keeping a container of feta in the fridge and a can of pitted black olives in the cabinet. I started using just a handful of feta cheese, but this time I dumped the whole container in there. I usually use a small can of olives, but the store was out so I used a large can. I don't slice my olives, but you could. I love black olives and I like having big ones in there. Hope all of that makes sense.
You can cook it at whatever temp you want - the slower the better. I usually cook mine at 350 degrees but you could go hotter if you want it to cook faster. I like slow.
It's so easy and so good. Basically, cut and dump everything in a big casserole dish, cover and go do other stuff and you have a yummy dinner in just a little bit. Okay, okay. Maybe 30 - 40 minutes...until the chicken is done and the potatoes are tender.
Jul 26th, 2006, 08:55 PM
#88
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Starrsville~~ I like chicken so much that my family threatens me if I make it more than twice a week.
Anyway, I like to use shredded chicken in my egg rolls.. lumpia...(Filipino), with some seasoned green beans, minced garlic. Then, I dip them in plum sauce. Oh man, heaven on a plate, crunchy and satisfying.. the wrappers are hard to find unless you have a good oriental food store but sure worth the time and trouble! J.
Anyway, I like to use shredded chicken in my egg rolls.. lumpia...(Filipino), with some seasoned green beans, minced garlic. Then, I dip them in plum sauce. Oh man, heaven on a plate, crunchy and satisfying.. the wrappers are hard to find unless you have a good oriental food store but sure worth the time and trouble! J.
Jul 26th, 2006, 10:30 PM
#89
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I found this AMAZING vegetarian restaurant in Hermosa Beach, CA called "The Spot." WONDERFUL food. I actually bought The Spot cookbook the last time I was there. There's a recipe for a mushroom walnut loaf that's to die for. Also, a super easy and delicious recipe for a deep dish veggie pie.
Jul 27th, 2006, 05:20 AM
#90
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Starrsville is off traveling around Arizona and we're all at home baking her chicken and potato dish!
CD, you can't bring up something that sounds that good without the recipe!;-) Will you share it with us?
CD, you can't bring up something that sounds that good without the recipe!;-) Will you share it with us?
Sep 8th, 2006, 01:11 PM
#93
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Sainsbury's on Cromwell Road in London sells a ready to heat chicken dish with curry, tomato and apricots. I loved it when I first tried it several years ago.
I put the main ingredients into Google, found a recipe, and prepare it frequently for guests. It's not exact, but it's close enough and obviously, it's a recipe that lends itself to preparing ahead and heating at the last minute, which I love for entertaining.
I put the main ingredients into Google, found a recipe, and prepare it frequently for guests. It's not exact, but it's close enough and obviously, it's a recipe that lends itself to preparing ahead and heating at the last minute, which I love for entertaining.
Sep 15th, 2006, 05:21 PM
#96
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When we went to The Sands in Turks and Caicos last year they had the most fabulous huevos rancheros for breakfast. It wasn't as spicy as salsa on eggs but it was still delicious. If you ever go to T and C you should check it out.
Sep 15th, 2006, 07:55 PM
#97
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Spaghetti Cecca in San Francisco- spaghetti with tomato, garlic, olive oil, basil and mozzerella cheese. It is quite tasty!
Also, I love Neopolitan pizza (pizza with garlic, mozzerella, tomato, and basil).
Finally, we discovered crepes in Aruba and get them anywhere we can find them.
Also, I love Neopolitan pizza (pizza with garlic, mozzerella, tomato, and basil).
Finally, we discovered crepes in Aruba and get them anywhere we can find them.
