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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() "FERRANTE" > wrote in message ... > Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. After 5-6 hours, it would be shoe leather. 3 tbsp salsa? Why bother with it at all? |
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On Mar 30, 4:02*pm, FERRANTE > wrote:
> Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. You should give up cooking and eat every meal at Arby's. Did you steal this crappy recipe w/o attribution, or did you think it up all on your own? --Bryan |
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Easy Pepper Jack Chicken
4 to 6 chicken breast halves, boneless, without skin 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo) 1 can Pepper Jack cheese soup 3 tablespoons chunky salsa Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender. Serves 4 to 6. |
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![]() "FERRANTE" > wrote in message ... > Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. Why don't you try doing this chicken in the oven? Cover the chicken and peppers with the mixture of soup and salsa and bake 30 minutes at 350F Janet |
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On Mon, 30 Mar 2009 13:51:07 -0700 (PDT), Bobo Bonobo®
> wrote: > Did you >steal this crappy recipe w/o attribution, or did you think it up all >on your own? The original recipe called for four to six hours on Low....but never made clear this might be a crock pot recipe. The recipe is very reasonable. Doesn't any recipe come from creativity? A simple formula putting the ingredients that you prefer in a combination suitable. YOU on the other hand, have the distinct possiblity to skip the recipe if it doesn't appeal to you.....go on to another one. Some recipes are stellar while others remain mediorce. As with anything culinary, "beauty is in the eyes of the beholder". Here's a challenge...why don't you post your stellar recipes? We would love to eat your words! |
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Janet Bostwick said...
> > "FERRANTE" > wrote in message > ... >> Easy Pepper Jack Chicken >> >> 4 to 6 chicken breast halves, boneless, without skin >> 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry >> pepper strip combo) >> 1 can Pepper Jack cheese soup >> 3 tablespoons chunky salsa >> >> Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until >> chicken is tender. >> Serves 4 to 6. > > Why don't you try doing this chicken in the oven? Cover the chicken and > peppers with the mixture of soup and salsa and bake 30 minutes at 350F > Janet This recipe thread could be the spark for a brand new, not unexpected Food Network TV show: "Dumb Down This Recipe Challenge." Hosted by "Semi Drive Through's" Sandra Lee! LOL! Andy |
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![]() FERRANTE wrote: > Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. "ouch" This "dish" could probably be done faster using a pressure cooker... -- Best Greg |
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In article >,
FERRANTE > wrote: > Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. Five to six HOURS? On low heat? Great balls of fire! You could cook it on medium heat and it would be done in 20 minutes, Mark. -- -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." |
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![]() "FERRANTE" > wrote in message ... > Easy Pepper Jack Chicken > > 4 to 6 chicken breast halves, boneless, without skin > 1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry > pepper strip combo) > 1 can Pepper Jack cheese soup > 3 tablespoons chunky salsa > > Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until > chicken is tender. > Serves 4 to 6. Sounds like a slow cooker recipe, because of the cooking time and the fact that it asks for prepared can of soup. Lynne |
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![]() "Mr. Bill" > wrote in message ... > On Mon, 30 Mar 2009 13:51:07 -0700 (PDT), Bobo Bonobo® > > wrote: > >> Did you >>steal this crappy recipe w/o attribution, or did you think it up all >>on your own? > > The original recipe called for four to six hours on Low....but never > made clear this might be a crock pot recipe. The recipe is very > reasonable. > > Doesn't any recipe come from creativity? A simple formula putting the > ingredients that you prefer in a combination suitable. > > YOU on the other hand, have the distinct possiblity to skip the recipe > if it doesn't appeal to you.....go on to another one. Some > recipes are stellar while others remain mediorce. As with anything > culinary, "beauty is in the eyes of the beholder". > > Here's a challenge...why don't you post your stellar recipes? We > would love to eat your words! > Ah, but you don't understand, Mr. Bill. You see, it is perfectly acceptable for our resident food snob to use jarred spaghetti sauce, pre-packaged deli meats, Sara Lee bread, but godforbid someone make mention of a can of soup or a jar of mayonnaise. My hypocrisy meter spun its needle off when he boasted how he taught his wife to open a jar of sauce. |
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"Melba's Jammin'" wrote
> FERRANTE wrote: >> Easy Pepper Jack Chicken > Five to six HOURS? On low heat? Great balls of fire! You could cook > it on medium heat and it would be done in 20 minutes, Mark. Barb, he just forgot to mention it's a crockpot recipe. The time is suitable. |
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In article >,
"cshenk" > wrote: > "Melba's Jammin'" wrote > > FERRANTE wrote: > > >> Easy Pepper Jack Chicken > > > Five to six HOURS? On low heat? Great balls of fire! You could cook > > it on medium heat and it would be done in 20 minutes, Mark. > > Barb, he just forgot to mention it's a crockpot recipe. The time is > suitable. Huh. Still, though, when it would take about 20 minutes for those breasts to cook, why not do it on the stove top? I think if I were that pressed for time or near starvation when I walk in the door after work, I'd do the prep the night before while cleaning up supper's dishes and detritus: slice the peppers into strips, combine the soup and the salsa ‹ heck, maybe all of it, even. Put the cooking pan on the burner. I'd walk in the back door, turn on the burner before I took my coat off. Remove coat, pull the stuff from the fridge and dump it into the pan and bring to a near boil, then reduce heat, set the timer for 10 minutes, cover it and go change my clothes and start looking at the day's mail. After 10 minutes, turn the breasts, cover, and make a salad. At the end of the second 10 minutes, dish it up, sit to table and eat. True, I have a bias against crockpots, but this still seems like a no-brainer for the stovetop. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - updated 3-30-2009 "What you say about someone else says more about you than it does about the other person." |
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Melba's Jammin' wrote:
> I'd > walk in the back door, turn on the burner before I took my coat off. Not coat, *hat*! That is what Edouard de Pomiane instructs you to do. "You should start the pot as soon as you begin, even before you take off your hat." Bubba |
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In article >,
Victor Sack > wrote: > Melba's Jammin' wrote: > > > I'd > > walk in the back door, turn on the burner before I took my coat off. > > Not coat, *hat*! That is what Edouard de Pomiane instructs you to do. > "You should start the pot as soon as you begin, even before you take off > your hat." > > Bubba Good point, Bubba. Tomorrow is April 1 (Alex rest your soul, Row-behr-to), and I'm still dragging my feet on putting away my winter hats in favor of my spring hats. The weather is still crappy here and it feels more like winter than spring. Phooey! -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - updated 3-30-2009 "What you say about someone else says more about you than it does about the other person." |
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Melba's Jammin' wrote:
> Good point, Bubba. Tomorrow is April 1 (Alex rest your soul, > Row-behr-to), and I'm still dragging my feet on putting away my winter > hats in favor of my spring hats. The weather is still crappy here and > it feels more like winter than spring. Phooey! I cleaned the hot tub out to ready it fresh for Masters guests next week, and planted some flowers I bought yesterday. There is so much pollen floating about that everything is dusted yellow. ObFood- dinner tonight to be leftover grilled flank steak, some fresh made "crash hot potatoes" and about 2 pounds of asparagus the SO purchased and it has been staring at me a few days. I'll probably cut it up and saute it in olive oil, salt and pepper. |
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"Melba's Jammin'" wrote
> "cshenk" wrote: >> >> Easy Pepper Jack Chicken >> >> > Five to six HOURS? On low heat? Great balls of fire! You could cook >> Barb, he just forgot to mention it's a crockpot recipe. The time is >> suitable. > > Huh. Still, though, when it would take about 20 minutes for those > breasts to cook, why not do it on the stove top? I think if I were that Not everyone is so pressed for time in the same way. Some of us find it easier to 'load and forget' til it's ready. Although I snipped your version, his takes 5 mins tops of actual 'time' to put together and that includes 'where the heck did the can opener go'. The breasts can even go in frozen so no defrosting time at all. (Mark, 4 hours if you defrosted them and if not and dumping in on the way to work, set timer to kick it on low about 5 hours before you get home). It's just a matter of what sounds more fun to do to you personally. |
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On Tue, 31 Mar 2009 17:31:55 -0400, "cshenk" > wrote:
>It's just a matter of what sounds more fun to do to you personally. I have yet to figure out what the big deal is here. It is just a matter of personal choice. Whining about another's personal choice just doesn't make any sense to me. |
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In article >,
"cshenk" > wrote: > "Melba's Jammin'" wrote > > "cshenk" wrote: > > >> >> Easy Pepper Jack Chicken > >> > >> > Five to six HOURS? On low heat? Great balls of fire! You could cook > > >> Barb, he just forgot to mention it's a crockpot recipe. The time is > >> suitable. > > > > Huh. Still, though, when it would take about 20 minutes for those > > breasts to cook, why not do it on the stove top? I think if I were that > > Not everyone is so pressed for time in the same way. Some of us find it > easier to 'load and forget' til it's ready. > > Although I snipped your version, his takes 5 mins tops of actual 'time' to > put together and that includes 'where the heck did the can opener go'. The > breasts can even go in frozen so no defrosting time at all. (Mark, 4 hours > if you defrosted them and if not and dumping in on the way to work, set > timer to kick it on low about 5 hours before you get home). > > It's just a matter of what sounds more fun to do to you personally. Fun? Not really. <grin> It's more like I've never made an edible entree in a crockpot. I use it for two things: keeping cider hot, and caramelizing onions for French onion soup. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - updated 3-30-2009 "What you say about someone else says more about you than it does about the other person." |
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"Melba's Jammin'" wrote,
> "cshenk" wrote >> It's just a matter of what sounds more fun to do to you personally. > > Fun? Not really. <grin> It's more like I've never made an edible > entree in a crockpot. I use it for two things: keeping cider hot, and > caramelizing onions for French onion soup. Really? That feels odd to me, but then I've been using one for close to 30 years now. I've never tried to caramelize anything in one (I suppose it's possible on high) but just about anything else is fair game. I draw the line though at those silly bread recipes and cakes in a crockpot. Just not suitable. Everyone will agree that a pressure cooker or stove top or oven is 'faster' (the only exception I know of is salt boiled peanuts which takes the same amount of time as stove top). But what they mean is the actual cooking time itself is faster. In Ferrante's case, he's been playing with a new toy and enjoying it plus using the leftovers to reduce how often he has to cook. I believe he said his new one is a digital with timer? That would lead to being able to safely load it with a frozen meat type and a timer function to kick it off about when it would be partly thawed (food safety preserved). Most crockpot books and recipes will not show that trick but it works well. I often do not bother to defrost a meat if it's going in the crockpot. Grin, I don't expect you to covert your cooking style as what you have suits you well but there's a fair number of folks out there who have mastered it. Ferrante seems well on the path of enjoying his new toy. Oh! If you do anything like a pulled pork butt/shoulder, bring out the crockpot. Unlike the oven method, add no liquid at all except *small* amounts like 1/4 cup OJ or a mix of OJ and Soy sauce to 1/4 cup (or some vinegar etc, still total 1/4 cup). It will make it's own in there which you can decant for gravy stock (defat as needed) and then you shred and add the BBQ sauce etc. I often do that for a party and just start it the night before. |
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