Ranee Mueller wrote:

> In article >, Karen AKA
> Kajikit > wrote:
>
> > Now that sounds good! If only we had some sesame oil... also the one
> > time I made a chicken stirfry with fresh ginger DH thought I was
> > trying to poison him! (and I thought it was just right...) He begged
> > me never to do it again, so I've had to give up my gingery stirfries
> > (whimpers) Maybe if I just used a tiny little bit...
>
> DH is strangely averse to ginger as well. I use my garlic press to
> really mince it, and he likes the flavor just fine in food. It was the
> finding shreds of it with his teeth and tongue that he didn't like.
> Regards, Ranee

Ditto with Ol'Whiskerface. One of my pickle books has a recipe for
pickled ginger and that seems to satisfy my ginger itch. Very nice
condiment. Have also used the candied ginger sliced up in my dish.
Edrena

In article >, zxcvbob
> wrote:

> Have you tried slicing it, so it's easy to pick out?

Yes, but in the sauce, it ends up looking like a vegetable. That was
a bad night for Rich.

Regards,
Ranee

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See my Blog at: http://arabianknits.blogspot.com/

In article >,
"The Ranger" > wrote:

> Karen AKA Kajikit > wrote in message
> ...
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...

Skin and debone the thighs.

Tenderize/pound them with a mallot(sp), like you would certain types of
cutlets.

Dredge them in flour, then beaten egg, and fry in olive oil.

Deglaze the pan with marsala, broth, or whatever you choose. Add some herbs
and reduce, and serve sauce over cutlets.

Sometimes I just put lots of lemon juice on the cutlets before removing them
from the pan and cover it for a bit, then serve with more lemon slices.

rmg wrote:
> In article >,
> "The Ranger" > wrote:
>
> > Karen AKA Kajikit > wrote in message
> > ...
> > > I bought a packet of 6 skinless boneless chicken thighs on monday
> > > night meaning to split it up and freeze it... only I didn't get
around
> > > to it and now it's wednesday. Anyone got any brilliant ideas for
how
> > > to use them? It's not a cut I'm familiar with, but they were on
> > > sale...
>
> Skin and debone the thighs.

Skin and debone the "skinless boneless chicken thighs"?



Brian

Default User wrote on 03 May 2005 in rec.food.cooking

>
> rmg wrote:
> > In article >,
> > "The Ranger" > wrote:
> >
> > > Karen AKA Kajikit > wrote in message
> > > ...
> > > > I bought a packet of 6 skinless boneless chicken thighs on
> > > > monday night meaning to split it up and freeze it... only I
> > > > didn't get
> around
> > > > to it and now it's wednesday. Anyone got any brilliant ideas
> > > > for
> how
> > > > to use them? It's not a cut I'm familiar with, but they were
> > > > on sale...
> >
> > Skin and debone the thighs.
>
> Skin and debone the "skinless boneless chicken thighs"?
>
>
>
> Brian
>
>

@@@@@ Now You're Cooking! Export Format

Nancy's Chicken Tortilla Soup

soups

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot
and
celery in the oil. Add the minced garlic and cook about one more
minute.
Add the green chiles and the chopped tomatoes, then add the chicken
stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup.
Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream
till
ready to serve. Sour cream doesn't freeze well.

** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban