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[commander bunnypants]

Drunk Chicken

Buy a six pack of beer and a good size roaster. Open one beer and drink 1/3 of a can. Stuff your favorite seasonings in the can till full. I prefer rosemary, fresh garlic, salt
and pepper. Shove the can up the chicken butt without spilling. Balnce the chicken on the can in the oven. This can be difficult. I use metal Kabob spears. Cook at about 350 degrees till done. Drink the rest of the beer while waiting. Very carefully slide the chicken off the can without spilling. Throw that can away-you cant drink it. Very juicy and tender. ENJOY!!!!


DDQM

[underpants]

1. Well you start with a dutch oven.......

:bounce:

[commander bunnypants]

3. No Dutch Oven Jokes!!!!

DDQM

[Lars39]

12. *Shyly raises hand* I dutch oven cook when we camp.

Pizza, lasagna, cakes, etc. 's good. :P

[demnan]

2. Some people call that Beer-Butt Chicken

Here's a recipe of mine:

Garden Turkey Chilli
1 lb package ground turkey
1 onion, chopped
1 bell pepper, chopped and de-seeded
1 jalepeno pepper, chopped and de-seeded
1/4 cup McCormick Hot Mexican Chilli powder
2 tablespoons ground cumin
3 cloves garlic
1 can chrushed tomatoes
4 fresh or 1 can tomatoes
1 can kidney beans
crushed red pepper to taste or tabasco
salt

Brown the meat, then the onion and peppers. Add the garlic and spices. Add the tomatoes and cook for a little while then add the beans. Taste and add salt and red pepper to taste.

[GoneOffShore]

4. Tarte tatin

Tarte Tatin -
Pastry - Food processor method
9 oz, (250 grams) flour
2 - 3 tablespoons sugar
4 1/2 oz butter - Chilled (Frozen works best) and cut into small cubes
pinch salt
2-3 tablespoons ice water
1 large egg - room tempurature
Put dry ingredients and butter into processor bowl, pulse until it looks like fine gravel. Add the egg and the water. Process until pastry balls up on the side of the bowl. Wrap pastry in food wrap and chill for at least an hour or overnight.
Apples-
Peel and core & half 12 to 14 sweet apples - ones that won’t go to mush when cooking.
Sprinkle with lemon juice.
Melt a stick of sweet butter + a tablespoon (unsalted) along with an equal amount of sugar & a pinch of salt over medium heat in a 9 - 10 inch black iron skillet or other heavy bottomed pan. Straight sided pans work best. Don’t let it sizzle. Preheat the oven to 350.
After the butter and sugar have combined and melted pack the apples into the pan. You’ll need help on this. One person to hold the apple halves sort of upright and the other person to pack them in. Pack them around the outside edge first then the remaining apples in the center. They will shrink as they cook. (if you have any leftover apple halves, eat them). Cook on top of the stove for at least 20 minutes. The butter and sugar will bubble and start to turn brown. This is a good thing. If you’re feeling creative you can sprinkle the apples with brandy or whisky. Put the pan into the oven and cook for 2 hours.
Now, there are two ways to go. If you’re patient take the apple pan out of the oven, take a knife and gently separate any apples from the side of the pan, let it cool, cover it and put it into the fridge overnight. This lets the apples firm up, and absorb the butter / sugar mixture. Then you can do the following part the next day.
If you’re not patient take the apple pan out of the oven and reduce the heat to 300.
Roll out the pastry on a floured surface to a circle larger than the pan. Drape it over the apples and then use the rolling pin to roll it over the edge of the pan. The pastry will drape itself over the apples. Put it back in the oven for 20 - 25 minutes until the pastry is golden brown.
Take the pan out of the oven and put an oven proof plate larger than the the pan on top. Holding the pan and plate together, quickly and carefully turn them over. Put back in the oven for 10-15 minutes.
Remove from the oven to a rack and let it sit for 5 minutes. Take off the pan. Serve warm. If you want to gild the lily you can always use whipped cream or vanilla ice cream.

[thom1102]

5. Spinach and pine nuts

Brown some pine nuts in olive oil in a large saute pan
Remove pine nuts, and brown one small diced onion (you may want to add garlic as well)
When onion is browned, add 16oz of fresh leaf spinach, and saute until spinach is limp.
Add a couple of teaspoons of lemon juice (to taste) and return pine nuts to mixture, remove from heat and serve. Voila`, enjoy!

[Ediacara]

6. My Special Chili

I'm not really big on quantities, so they may vary as I'm working from memory here.

1 lb steak
1 lb pork steak
1 lb chicken breat
1 can pinto beans
1 can red beans
1 can black beans
1 white onion
3 cloves garlic
15 tomatillos
3 tomatoes
2 jalapenos
1 can chipotle peppers
cumin
chili powder
crushed red pepper

1) Chop the meats into 1 inch cubes, fry until browned. Set aside (for about 2 minutes).

2) Dice onion, garlic, tomatillos, tomatoes, and jalapenos. Add to large pot on medium heat. Add meats.

3) Drain liquid off of the beans and add to large pot.

4) Open can of chipotle peppers and put them (with liquid) into a food processor. Blend until a thick paste. Add the chipotle paste to large pot.

5) Add spices (I generally add "a lot" of spices to my chili) to taste.

6) Simmer for about an hour, stirring often to keep chili from burning on the bottom of the pot.

The combination of chipotle, tomatillos, jalapenos, and onions gives this a unique taste that's really hot, but not obnoxiously hot. Having whole meats also reduces the greasiness factor (although I am sure it's just as unhealthy :-) ).

[Ediacara]

9. Chicken a la Surprise

GNOCCHIS
2 potatoes mashed
1 egg
1 1/2 cups flour (may need more)
rosemary, chopped

CHICKEN AND SAUCE
4 chicken thighs cut into large pieces
2 tbl. olive oil
3 honey tangerines (or similar VERY sweet oranges)
1/2 white onion
1/2 cup brown sugar

1) Make the gnocchis first

2) on a very large cutting board (or your counter-top) make a mound of flour, with a crater in the center. Add potatoes and eggs to crater gradually kneeding the dough. Add chopped rosemary. If the dough is sticky add flour until it's between cookie dough and bread dough in thickness.

3) Pull off sections of dough and roll them out into snakes. Cut the snakes into one inch segments and roll the segments with your thumb lengthwise. They should look similar to red blood cells.

4) Put the gnocchis on a cookie sheet or a cutting board and then stick them in the freezer.

5) In a large frying pan heat oil. Add chicken and fry on medium heat.

5b) Start a large kettle of water boiling.

6) Chop onion and add it to the chicken.

7) Juice the tangerines, and add the juice to the chicken. Slowly add the brown sugar. Simmer.

8) Take gnocchis out of the freezer. They should be partially frozen, which is perfect. Add them one at a time (they splash, so don't dump them in all at once) to the boiling water. When the gnocchis are finished cooking, they'll float. This should take just a few minutes.

9) Drain water from gnocchis, and serve with chicken and sauce.

[Sentath]

15. Alternate Gnocci and Experimental Banana Bread

Have you ever tried making the Gnocci with baked butternut or acorn squash? Yum, the gnocci turn out tender, slightly sweet and pale orange (beta caroteine).

Experimental Banana Bread

1/4 C butter (room temp)
1/4 C sugar
1/4 C Well Drained apple sauce*
2 med eggs
1/4 C sour 2% milk or buttermilk
1 1/2 tsp vanilla
1 1/2 C Lightly mashed banana (divided)
1 C all purpose flour
1 C whole grain pasta flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp sea salt
1/2 C pecans
additional pecans and marachino or candied cherries for garnish

In large bowl cream butter and sugar with mixer till white and fluffy (I'm serious).
Add apple sauce, eggs, milk, and vanilla, blend several more seconds.
Scrape beaters and switch to a Wooden spoon to stir in the first cup of banana.
In a smaller bowl combine the flours, baking soda, baking powder, and salt.
Add the dry to the wet and stir until just moistened.
Add the last 1/2 cup of banana and the pecans, stir gently to distribute.

Pour into 2 loaf pans (garnish) and bake in 350F oven for 40-50 minutes or untill cake tester comes out clean.


* I reccomend starting with a full cup at least and letting it set over night in the fridge in a cheese cloth lined collander or strainer over a bowl. The result should be the thickness of shortning, as thats what it is replacing.

This tastes like grandma's and will get you rave reviews till you tell them its good for them ( ;

[Sentath]

16. Later I'm going to post muffins

Honey Glory Muffins to be precise

(yes this is a kick)

[Generic Other]

7. Guacamole Party Dip

Okay, this is simple for lazy gourmands like me.

1 pint plastic container of Reser's (or whatever) fresh salsa.
Two avocados
A bunch of cilantro
As many cloves of garlic as you like

Frappe' in a blender. Chill and serve with taco chips.

You will end up with 2 pints of dip. I could eat a whole pint myself!

[geebensis]

8. crawfish (or shrimp) etouffe

1/2 cup equal parts white onion, celery, green pepper -- chopped fine.

Seasoning mix: white pepper, black pepper, red pepper, salt, garlic powder, thyme. Mix all together in a bowl -- you will use it twice.

Make a roux -- get 1/4 cup veg. oil smoking hot (use a cast iron skillet and a good exhaust fan) and whisk in flour until it's a pretty thick consistency. It's done when it is chocolate colored.

Remove from heat, stir in chopped onion, pepper, and celery. Put some of the seasoning mix in there. Should smell really good at this point.

Stir roux mixture into 4 cups of boiling fish stock. Allow to simmer. Stir with wooden spoon -- if too thick slowly stir in more water or fish stock.

Melt 1 stick of unsalted butter in skillet. Sautee 1 lb peeled crawfish tails or shrimp in the butter and add more of the seasoning mix. Shake the pan back and forth if butter starts to separate.

Sautee for about 5 minutes, then throw in about 1/2 cup of chopped green onions. Sautee a little more.

Stir crawfish, butter, green inion, etc. into simmering roux/fish stock mixture.

Serve over rice (you can cook the rice in fish stock too) with good french bread and butter. You'll swear you're in New Orleans.

mm

[newyawker99]

10. Hi geebensis!!

Welcome to DU!! :toast:

[SiobhanClancy]

11. Chicken Tequila Fettuccine and a cake recipe:)

Chicken Tequila Fettucine

1 pound dry Spinach Fettucine (or 2
pounds fresh)
1/2 cup chopped fresh Cilantro (2
Tbsp reserved for garnish/finish)
2 Tbsp minced fresh Garlic
2 Tbsp minced Jalapeno Pepper (seeds
and veins may be eliminated if milder
flavor is desired)
3 Tbsp unsalted Butter (reserve 1
Tbsp per saute)
1/2 cup Chicken Stock (preferably
homemade)ha-ha
2 Tbsp gold Tequila
2 Tbsp freshly squeezed Lime Juice
3 Tbsp Soy Sauce
1 1/4 pounds Chicken Breast, diced
3/4 inch..or you can use SHRIMP
1/4 medium Red Onion, thinly sliced
1/2 medium Yellow Bell Pepper, thinly
sliced
1/2 medium Green Bell Pepper, thinly
sliced
1 1/2 cups Heavy Cream

Prepare rapidly boiling, saled water
to cook pasta; cook until al dente, 8
to 10 minutes for dry pasta,
approximately 3 for fresh. Pasta may
be cooked slightly ahead of time,
rinsed and oiled and then "flashed"
(reheated) in boiling water or cooked
to coincide with the finishing of the
sauce/topping.

Cook 1/3 cup cilantro, garlic and
jalapeno in 2 Tbsp butter over medium
heat for 4 to 5 minutes. Add stock,
tequila and lime juice. Bring the
mixture to a boil and cook until
reduced to a pastelike consistency;
set aside.

Pour soy sauce over diced chicken;
set aside for 5 minutes. Meanwhile
cook onion and peppers, stirring
occasionally, with remaining butter
over medium heat. When the vegetables
have wilted (become limp), add
chicken and soy sauce; toss and add
reserve tequila/lime paste and cream.

Bring the sauce to a boil; boil
gently until chicken is cooked
through and sauce is done, toss with
well-drained spinach fettucine and
reserved cilantro.


Bananas Foster Crunch Cake

1/2 cup butter or margarine, softened
1-1/2 cups sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cups cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup pecans, chopped
1/4 cup brown sugar, packed firmly
1/4 cup butter or margarine, melted

Preheat oven to 350F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla. Combine 1-1/2 cups flour and next 4 ingredients. Add to butter mixture, mixing until well blended. Pour into a greased and floured 10 inch tube pan; set aside.

Combine 1/2 cup flour, pecans, brown sugar, and butter; sprinkle over batter. Bake at 350F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 15 minutes; remove from pan, and let cool completely on wire rack.

[bocadem]

13. vodka + gin + triple sec + rum + sour mix + splash of coke

MmmmmmmmmmmMMMMMMMMmmmmmmmmmmmmmmmmmm!

[FloridaJudy]

14. Unitarian Spinach Dip

Ridiculously easy, but everyone seems to think I spent hours
making this.

1 16oz tub of reduced-fat sour cream
1 10oz package of frozen chopped spinach (not creamed),
thawed and drained.
1 envelope of dried vegetable soup mix
7-8oz of shredded extra-sharp cheddar cheese

Mix all the ingredients together in a one-quart casserole
dish, reserving a handful of the shredded cheese. Sprinkle
reserved cheese on top.

Bake in 325 degree oven for about 30 minutes, or until cheese
is melted and just beginning to brown. Reheat in microwave for
2-5 minutes just before serving. Goes great with crackers,
sliced rye or French bread, or vegetable crudites.

I make this every other month for coffee hour at my local
Fellowship, and everyone raves about it.O8)

[opiate69]

17. Italian Veal Rolls

Ingredients:
8 Veal escalops
8 small slices prosciutto
8 leaves fresh sage
salt and freshly cracked black pepper
3 tbsp butter
1/2 cup beef or chicken stock

1. Gently pound the veal slices until thin. Lay a piece of prosciutto over each, then top with a sage leaf and season with salt and pepper. Roll the escallops around the filling and secure with toothpicks.

2. Heat half the butter in frying pan. When bubbling, add the veal rolls and brown on all sides. Remove to a warm plate

3. Add remaining butter and stock to deglaze the pan. (Balsamic vinegar can also be added here). Bring sauce to a boil, then pour over the rolls. Serve with your favorite pasta or polenta.