Anybody have a recipe to share?

On Mar 27, 3:57*pm, Buck > wrote:
> Anybody have a recipe to share?

>
>
No, all of mine are only for sale. Cross my palm with a few hundred
smackers and I'll share one with you, Bucky.

On Mar 27, 3:57*pm, Buck > wrote:
> Anybody have a recipe to share?

No, but if you ask if there are any recipes from Europe, I'm sure
you'll get some answers....

N.

On Mar 27, 2:14*pm, Nancy2 > wrote:
> On Mar 27, 3:57*pm, Buck > wrote:
>
> > Anybody have a recipe to share?
>
> No, but if you ask if there are any recipes from Europe, I'm sure
> you'll get some answers....
>
> N.

I have a few...but I don't know you so I can't share them. Sorry,
Charlie.

On Fri, 27 Mar 2009 15:57:23 -0500, Buck > wrote:

>Anybody have a recipe to share?

Sure. What do you want to cook?
--

modom

Buck wrote:
> Anybody have a recipe to share?

Nope.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Mar 27, 2:57*pm, Buck > wrote:
> Anybody have a recipe to share?

HE

From The Splendid Table - NPR
Lynne's Spicy and Sweet Chicken Saute
Copyright 2009 Lynne Rossetto Kasper
Serves 4 to 6

1/2 cup Chinese Hoisin sauce
3 tablespoons Chinese or Japanese soy sauce
1/4 cup honey
1/3 cup each dry white wine and rice or cider vinegar
8 large cloves garlic
1 fresh jalapeno chile, seeded (if you like it hot, leave in the
seeds)
6 boneless, skinless chicken breasts, rinsed and patted dry
(organically raised, if
possible)
Canola or safflower oil (cold-pressed organic, if possible)
1. In a blender or food processor puree together all ingredients
except the chicken
and oil. Combine marinade with chicken in a large zipper-top plastic
bag and
refrigerate up to 2 days.
2. Lightly film a large heavy skillet with oil and set over medium-
high heat until
shimmering but not smoking. Add chicken and brown quickly on both
sides. Turn heat
to medium-low and cook about 6 minutes per side, or until firm when
pressed. Serve
hot or warm.
LYNNE'S TIPS
The marinade also works with beef, pork and firm tofu.
Shorten marinating and cooking time by turning breasts into cutlets.
Place pieces
between two sheets of plastic wrap. Using a meat pounder, rolling pin
or the bottom
of a heavy saucepan, pound each piece to about 1/2-inch thick. To
cook, sear over
high heat for 30 seconds per side. Then cook over medium-low another
3
minutes per
side, or until firm when pressed.
To do braised chicken, add half the marinade to the pan once the meat
is seared.
Cook at a gentle bubble.
Cook extra chicken to use over a green salad later in the week.

In article >,
Buck > wrote:

> Anybody have a recipe to share?

Look through the threads already posted ‹ you might find a couple. Are
you looking for something specific?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Buck wrote:

> Recipe from Europe or germany or iceland, please?

Absolutely!

http://foodandfun.blogcentral.is/sida/2137509/

Bob

On Fri, 27 Mar 2009 21:53:21 -0500, Buck > wrote:

>Recipe from Europe or germany or iceland, please?

I was hoping for Alabama, Mississippi or Georgia. Those foreign
recipes are so quotidian.

"Buck" > ha scritto nel messaggio
...
> Anybody have a recipe to share?

Mine are all from Europe so you'd need a special keyboard that matches mine.

On Tue, 31 Mar 2009 14:48:56 +0200, "Giusi" >
wrote:

>Mine are all from Europe so you'd need a special keyboard that matches mine.

I have a European styled keyboard....will that work? It is from
Italy....it says fra gee lay on the bottom!

"Mr. Bill" ha scritto nel messaggio
"Giusi" > wrote:
>
>>Mine are all from Europe so you'd need a special keyboard that matches
>>mine.
>
> I have a European styled keyboard....will that work? It is from>
> Italy....it says fra gee lay on the bottom!

That's a pop song, So your keyboard has òçà°ùì?and £ on it? But you are
not the recipe requester, either.

On Tue, 31 Mar 2009 14:48:56 +0200, Giusi wrote:

> "Buck" > ha scritto nel messaggio
> ...
>> Anybody have a recipe to share?
>
> Mine are all from Europe so you'd need a special keyboard that matches mine.

it's o.k., my monitor speaks italian. it cost me a little extra, but it's
worth it.

your pal,
blake