http://www.recfoodcooking.com

Thanks go to Melba's Jammin (Barb) for this one.
--
Cheers
Chatty Cathy

ChattyCathy > wrote in news:BLK4m.23134$ob.19966
@newsfe13.iad:

> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.



And thanks to my insomnia for this one :-)


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL > wrote in news:Xns9C421A1E38324Peterhomeinbrissie@
210.8.230.25:

> ChattyCathy > wrote in news:BLK4m.23134$ob.19966
> @newsfe13.iad:
>
>> http://www.recfoodcooking.com
>>
>> Thanks go to Melba's Jammin (Barb) for this one.
>
>
>
> And thanks to my insomnia for this one :-)
>
>



Forgot......... it's 02:34am here



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:

> ChattyCathy > wrote in
> news:BLK4m.23134$ob.19966 @newsfe13.iad:
>
>> http://www.recfoodcooking.com
>>
>> Thanks go to Melba's Jammin (Barb) for this one.
>
> And thanks to my insomnia for this one :-)
>
>
<g> Been a while. Please choose yer TFH...
--
Cheers
Chatty Cathy

ChattyCathy > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.

D'oh! #3.

I not only pick-and-choose, but if it's enough to add to my file, I want to
give it a try immediately. Sometimes I'll even hit the store to pick up the
necessary items. Many of the recipes that get posted here I have in some
form or have tried.

The Ranger

The Ranger wrote:
>
> I not only pick-and-choose, but if it's enough to add to my file, I
> want to give it a try immediately. Sometimes I'll even hit the store
> to pick up the necessary items. Many of the recipes that get posted
> here I have in some form or have tried.

I've downloaded quite a few good recipes from here too - but I don't
make a special trip to the store if I don't have all the ingredients at
hand... I do a 'big' grocery shop weekly and do a top-up-run in between
for stuff I've forgotten/run out of etc., so I usually make it/them
within a week.
--
Cheers
Chatty Cathy

l, not > wrote in message
...
> [..] I give a pass to all the copycat recipes [..]

Ditto that.

I don't bring that dreck home let alone eat in many of the businesses. Why
would I want to copy it?

The Ranger

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.

I do save quite a lot of them and make them when I am in the mood and
ready to try whatever it was. :-)

I have quite a collection as I've been here since 1996.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.

I've downloaded quite a few over the years. I don't make them right away
and some I never have made, but they are interesting and one never knows
when one might need a recipe for a particular item.

If it looks like an interesting recipe and contains foods that we can
eat, I download. If it's for some junky sugary, fatty high-carb stuff
that needs packaged mixes I click right by it.

JMTCW

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

MCINL for both for me. I came here after many years of recipe collecting
and although I have tried a few posted at the breadmaking web page, I've not
seen one here yet that I didnt already have or haven't already made.

Very few of us post recipes here. I tend to post recipes on request. I
have 47,000+ in Mealmaster. I just enjoy the chatter.

"cshenk" > wrote in message
...
> MCINL for both for me. I came here after many years of recipe collecting
> and although I have tried a few posted at the breadmaking web page, I've
> not seen one here yet that I didnt already have or haven't already made.
>
> Very few of us post recipes here. I tend to post recipes on request. I
> have 47,000+ in Mealmaster. I just enjoy the chatter.

I am a fan of the methods posted. I've made up quite a few dishes based on
ingredients or just how someone else made a dish. I rarely follow recipes
for main dishes.

ChattyCathy > wrote in news:JQK4m.23136$ob.7788
@newsfe13.iad:

> PeterL wrote:
>
>> ChattyCathy > wrote in
>> news:BLK4m.23134$ob.19966 @newsfe13.iad:
>>
>>> http://www.recfoodcooking.com
>>>
>>> Thanks go to Melba's Jammin (Barb) for this one.
>>
>> And thanks to my insomnia for this one :-)
>>
>>
> <g> Been a while. Please choose yer TFH...



I'll have #8 please, the Anti-Gravitational design.

It'll come in handy next time my parachute fails :-)


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.

When I see a recipe I want to make on rfc, I save it to a folder based
on what kind of thing it is (breads, salads, etc.). When I'm looking for
something new to make, I look in the folder that matches the kind of
thing I want to make. Then I make something. So basically, it's
completely impossible to predict how long it will be between downloading
and cooking.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
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

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Melba's Jammin (Barb) for this one.

Yes, I do make many of the recipes I download from
rfc. However MCINL was my answer from #2. I might
not make it until a year later. I hardley ever make
it within a month.

Recipes I've gotten off rfc or rfr and make
frequently (i. e. at least once a year):
Wyoming Whoppers
Greek Homestyle Chicken
Rhubarb Custard Cake

Those have become a regular part of my repertoire.

However, about 90% or more I never get around to
trying. But, I'm a recipe addict and I can't resist
saving a recipe that sounds good.

I think if I cooked a different new recipe every day
for 1000 years I probably couldn't cook all the recipes
I've saved. And since I'm probably not going to live
that long . . . .

Kte


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Melba's Jammin (Barb) for this one.
>
> Yes, I do make many of the recipes I download from
> rfc. However MCINL was my answer from #2. I might
> not make it until a year later. I hardley ever make
> it within a month.
>
> Recipes I've gotten off rfc or rfr and make
> frequently (i. e. at least once a year):
> Wyoming Whoppers
> Greek Homestyle Chicken
> Rhubarb Custard Cake

Recipes that I found on rfc, that I cooked, was Sheldon's apple pie,
Nancy's short ribs, Barb's brownies and I have cooked two of Wayne's
recipes, one was a cake and Saturday I made the coconut pie. I have
cooked others, but my memory is not what it used to be, and did I
mention that my memory is not what it used to be.


I have also learned little things that help me out in the kitchen, those
little things mean a lot.


Becca

On Wed, 08 Jul 2009 11:11:21 -0400, Kate Connally >
wrote:

>Greek Homestyle Chicken

I had to look that one up! It looks easy and delicious.

Greek Homestyle Chicken

My wife taught me how to make this. She learned it in Greece, where
it's a common meal. It's incredibly delicious, and while it's
cooking, the smell will have everyone in the house salivating. She
cooks it in an open pan, but I find the chicken stays moister if you
cover it (with aluminum foil or some-thing) for the first half-hour or
so. Either way, it tastes great!

Ingredients:
Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Procedu

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves
of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken
and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and potatoes with generous
amounts of oregano.

Bake at 350 degrees, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If
potatoes aren't at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both
sides a lightly browned and potatoes are soft when touched with a
fork.

Serve with crusty bread, or with pita bread.
------------------------------------------------------------------------
David J. Kernen


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Becca > wrote:

> I have also learned little things that help me out in the kitchen, those
> little things mean a lot.
>
>
> Becca

I do SO totally have to agree with that. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

sf wrote:
> On Wed, 08 Jul 2009 11:11:21 -0400, Kate Connally wrote:
>
>
>>Greek Homestyle Chicken
>
>
> I had to look that one up! It looks easy and delicious.
>
> Greek Homestyle Chicken
>
> My wife taught me how to make this. She learned it in Greece, where
> it's a common meal. It's incredibly delicious, and while it's
> cooking, the smell will have everyone in the house salivating. She
> cooks it in an open pan, but I find the chicken stays moister if you
> cover it (with aluminum foil or some-thing) for the first half-hour or
> so. Either way, it tastes great!
>
> Ingredients:
> Four pieces of boneless, skinless chicken breasts
> juice of two lemons
> four or five potatoes, peeled and sliced french-fry style
> 1/2 cup olive oil
> 1/2 to 1 cup of water
> one head of garlic, the cloves peeled but whole
> oregano, salt, and pepper to taste
>
> Procedu
>
> Place chicken in a shallow baking tray.
>
> Arrange potatoes around chicken pieces. Scatter whole peeled cloves
> of garlic around chicken and potatoes.
>
> Mix together lemon juice and olive oil, and pour evenly over chicken
> and potatoes. Add water until potatoes are just about covered.
>
> Add salt, pepper to taste. Cover chicken and potatoes with generous
> amounts of oregano.
>
> Bake at 350 degrees, until tops of chicken are reddish brown.
>
> Turn chicken, stir potatoes, and sprinkle on more oregano. If
> potatoes aren't at least half-covered with liquid, add water.
>
> Return to oven for about 15-20 minutes. Chicken is done when both
> sides a lightly browned and potatoes are soft when touched with a
> fork.
>
> Serve with crusty bread, or with pita bread.
> ------------------------------------------------------------------------
> David J. Kernen
>
>
A la boulangereie (in the manner of the bakers wife) uses thinly sliced
potatoes, think potato chips rather than french fry, to wrap around a
roost of beef, lamb or pork previously browned on top of the stove.

There's a very good Italian pork roast done this way i posted this
recipe for, some time ago.

A very nice way to prepare a boned & butterflied leg of lamb called "a
la toscane." but works well with beef and pork.

Butter a roasting pan just large enough to hold the meat, previously
browned if desired, then layer
sides & bottom of the pan with sliced peeled potatoes, overlapping as
for pommes anna, place the previously seasoned and browned meat (quickly
seared on top of the stove just to colour) on top of the potatoes and
cover with another layer of potatoes. Sprinkle with grated parmesan
cheese and melted butter and bake in a hot oven for about 10 minutes to
set the potatoes then lower the heat to cook till lamb is done.

There are earthenware dishes this can be done in and served in the dish
it was cooked in rather than demolding onto a serving platter.

If desired a bit of grated cheese may be incorporated along with salt
and pepper into the layered potatoes. Lightly toss your sliced potatoes in
any herb and/or grated cheese mix before layering.

If demolded it can be quickly gratinated with a bit of cheese under the
broiler, but this is
unnecessary if served from the dish it was cooked in.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://theora.com/guitar/theGroove/timeWarp.mp3

On Wed, 08 Jul 2009 12:52:05 -0700, jl > wrote:

>A la boulangereie (in the manner of the bakers wife) uses thinly sliced
>potatoes, think potato chips rather than french fry, to wrap around a
>roost of beef, lamb or pork previously browned on top of the stove.
>
>There's a very good Italian pork roast done this way i posted this
>recipe for, some time ago.
>
>A very nice way to prepare a boned & butterflied leg of lamb called "a
>la toscane." but works well with beef and pork.
>
>Butter a roasting pan just large enough to hold the meat, previously
>browned if desired, then layer
>sides & bottom of the pan with sliced peeled potatoes, overlapping as
>for pommes anna, place the previously seasoned and browned meat (quickly
>seared on top of the stove just to colour) on top of the potatoes and
>cover with another layer of potatoes. Sprinkle with grated parmesan
>cheese and melted butter and bake in a hot oven for about 10 minutes to
>set the potatoes then lower the heat to cook till lamb is done.
>
>There are earthenware dishes this can be done in and served in the dish
>it was cooked in rather than demolding onto a serving platter.
>
>If desired a bit of grated cheese may be incorporated along with salt
>and pepper into the layered potatoes. Lightly toss your sliced potatoes in
>any herb and/or grated cheese mix before layering.
>
>If demolded it can be quickly gratinated with a bit of cheese under the
>broiler, but this is
>unnecessary if served from the dish it was cooked in.
>--
>Mr. Joseph Littleshoes Esq.

Thanks, Joseph! I roast lamb more often than I roast beef or pork, so
I may just try that next time.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 08 Jul 2009 12:52:05 -0700, jl > wrote:
>
>
>>A la boulangereie (in the manner of the bakers wife) uses thinly sliced
>>potatoes, think potato chips rather than french fry, to wrap around a
>>roost of beef, lamb or pork previously browned on top of the stove.
>>
> Thanks, Joseph! I roast lamb more often than I roast beef or pork, so
> I may just try that next time.
>

If you have a mandolin or are adept with a very sharp knife it can be
done easily and quickly, other wise the thin slicing of enough potatoes
for even a small roast can be tediously boring
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Thu, 09 Jul 2009 11:52:16 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>If you have a mandolin or are adept with a very sharp knife it can be
>done easily and quickly, other wise the thin slicing of enough potatoes
>for even a small roast can be tediously boring

I have a little slicer thingy that I used to use when making potatoes
Anna.

--
I love cooking with wine.
Sometimes I even put it in the food.

Mr. Joseph Littleshoes Esq. wrote:??>??>??> sf wrote:??>> On Wed, 08 Jul 2009 12:52:05 -0700, jl > wrote:??>>??>>??>>> A la boulangereie (in the manner of the bakers wife) uses thinly sliced??>>> potatoes, think potato chips rather than french fry, to wrap around ??>>> a roost of beef, lamb or pork previously browned on top of the stove.??>>>??>> Thanks, Joseph! I roast lamb more often than I roast beef or pork, so??>> I may just try that next time.??>>??>??> If you have a mandolin or are adept with a very sharp knife it can be ??> done easily and quickly, other wise the thin slicing of enough ??> potatoes for even a small roast can be tediously boring????A mandolin is a good idea. Several years ago I made a potatoes galette ??and I was bored by the time I reached the 2nd potato.??????Becca??

sf wrote:
> On Thu, 09 Jul 2009 11:52:16 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>If you have a mandolin or are adept with a very sharp knife it can be
>>done easily and quickly, other wise the thin slicing of enough potatoes
>>for even a small roast can be tediously boring
>
>
> I have a little slicer thingy that I used to use when making potatoes
> Anna.
>

Have i mentioned potatoes Voison? its a variation on pommmes Anna.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:
> On Wed, 08 Jul 2009 11:11:21 -0400, Kate Connally >
> wrote:
>
>> Greek Homestyle Chicken
>
> I had to look that one up! It looks easy and delicious.
>
> Greek Homestyle Chicken
>
> My wife taught me how to make this. She learned it in Greece, where
> it's a common meal. It's incredibly delicious, and while it's
> cooking, the smell will have everyone in the house salivating. She
> cooks it in an open pan, but I find the chicken stays moister if you
> cover it (with aluminum foil or some-thing) for the first half-hour or
> so. Either way, it tastes great!
>
> Ingredients:
> Four pieces of boneless, skinless chicken breasts
> juice of two lemons
> four or five potatoes, peeled and sliced french-fry style
> 1/2 cup olive oil
> 1/2 to 1 cup of water
> one head of garlic, the cloves peeled but whole
> oregano, salt, and pepper to taste
>
> Procedu
>
> Place chicken in a shallow baking tray.
>
> Arrange potatoes around chicken pieces. Scatter whole peeled cloves
> of garlic around chicken and potatoes.
>
> Mix together lemon juice and olive oil, and pour evenly over chicken
> and potatoes. Add water until potatoes are just about covered.
>
> Add salt, pepper to taste. Cover chicken and potatoes with generous
> amounts of oregano.
>
> Bake at 350 degrees, until tops of chicken are reddish brown.
>
> Turn chicken, stir potatoes, and sprinkle on more oregano. If
> potatoes aren't at least half-covered with liquid, add water.
>
> Return to oven for about 15-20 minutes. Chicken is done when both
> sides a lightly browned and potatoes are soft when touched with a
> fork.
>
> Serve with crusty bread, or with pita bread.

Here's mine which is almost the same.
Mine calls breasts or thighs. I always use thighs
and I leave the skin on. I love skin. The other thing
is that mine specifies 2/3 cup of lemon juice. I once
tried to make this from memory and just guessed at the
relative amounts of lemon juice and olive oil. That was
a mistake because it was way too sour tasting. I think
when the balance of the 2 is right then it is intensely
lemony tasting but not sour, so now I always make sure I
follow the recipe exactly in this regard. And I'm not
sure about the shallow baking tray in that recipe - I bake
mine in a 9x13 pyrex baking dish. I don't think a shallow
tray would work right - there is too much liquid.

GREEK HOMESTYLE CHICKEN

4 pieces of boneless, skinless chicken breast or 6 thighs
4-5 (or more) potatoes, peeled and cut in large chunks
juice of 2-3 lemons (about 2/3 cup)
3/4 cup olive oil
1 cup of water
1 head of garlic, cloves peeled but whole and slightly crushed
oregano, salt, and pepper to taste

Place chicken in an oblong casserole. Arrange potatoes around chicken
pieces. Scatter whole peeled cloves of garlic around chicken and
potatoes. Mix together lemon juice, olive oil, and water and pour
evenly over chicken and potatoes. Add water until potatoes are just
about covered. Add salt and pepper to taste. Cover chicken and
potatoes with generous amounts of oregano. Bake at 350F, about 1 hour,
until tops of chicken are reddish brown. Turn chicken and potatoes to
expose unbrowned portions. If potatoes aren’t at least half covered
with liquid, add water. Return to oven for about 30 minutes. Total
cooking time is about 1 1/2 hours. Chicken is done when both sides are
lightly browned and potatoes are soft when touched with a fork. Serve
with a crusty bread. Notes: I cut the potatoes into quarters, sixths,
or eighths, depending on the size of the potato, in order to get more or
less evenly sized chunks. I find that very large russets cut into
eighths work very well. Also I leave the skin on because I like skins
and I’m too lazy to peel them. And I leave the skin on the thighs too,
because I love chicken skin. Be sure to use all the oil called for
because I think that’s what keeps it from tasting too sour from all the
lemon juice. (Revised June 4, 2001.)


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Becca wrote:
> Mr. Joseph Littleshoes Esq. wrote:??>??>??> sf wrote:??>> On Wed, 08 Jul
> 2009 12:52:05 -0700, jl > wrote:??>>??>>??>>> A la
> boulangereie (in the manner of the bakers wife) uses thinly sliced??>>>
> potatoes, think potato chips rather than french fry, to wrap around
> ??>>> a roost of beef, lamb or pork previously browned on top of the
> stove.??>>>??>> Thanks, Joseph! I roast lamb more often than I roast
> beef or pork, so??>> I may just try that next time.??>>??>??> If you
> have a mandolin or are adept with a very sharp knife it can be ??> done
> easily and quickly, other wise the thin slicing of enough ??> potatoes
> for even a small roast can be tediously boring????A mandolin is a good
> idea. Several years ago I made a potatoes galette ??and I was bored by
> the time I reached the 2nd potato.??????Becca??

I got a nice, professional steel mandolin, cheap ($100), after my first
attempt at pommes Anna.

A foodie fadist who lost interest very quickly in cooking after he
realized just how much work goes into it sold it to me, claimed he paid
$300 for it.

I like it better than the slicing blade on my food processor, gives me
more control over the process, or at least it seems to me to.

Plus it makes match stick and 'ruffled' veggie slices, great for a good
ripe tomato also, i could never get my FP to "do" tomato slices.

My new fad for potatoes is a recipe i found in a Saveur magazine in the
Dr.'s office.


Truffade
(skillet cooked potatoes and cheese)

"This rich Auvergnat specialty, a cross between mashed potatoes and
scalloped potatoes is the perfect side dish for a steak.

Using a mandolin, cut 2 pounds new red or other waxy potatoes into 1/16"
thick slices.

Place potatoes in a bowl of cold water' set aside.

Heat 1/4 cup canola oil in a 12" cast iron or nonstick skillet over
medium heat.

Add 3 strips smoked bacon cut into 1/2" slices and cook, stirring until
its fat has rendered, about 6 minutes.

Drain potatoes in a colander; add to the skillet [note; i removed all
but a thin coating of bacon fat] Season with kosher salt and freshly
ground black pepper to taste.

Cover the skillet and cook, stirring occasionally and crushing potatoes
into small chunks with a wooden spoon, until potatoes are tender, 20 -
25 minutes.

Add 8 oz. grated cantal or gruyere cheese, 8 oz. farmers' cheese (such
as Friendship brand) and 1 minced clove of garlic to skillet; stir to
combine.

Reduce heat to medium low; cover.

Cook, scraping bottom of skillet with a wooden spoon, until cheese is
melted and potatoes are mashed, about 5 minutes.

Stir vigorously and season with salt to taste. Sprinkle with 2 tbs..
finely chopped chives and pepper to taste."

Serves 6.

Note:
Farmers cheese, Friendship brand.

http://www.friendshipdairies.com/pro...mer_cheese.php

Cantal is a French 'cheddar' having no farmers cheese or cantal on hand
i used a domestic aged, white cheddar and an imported Swiss (?) gruyere
that is available locally.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3