food recipes

i will make a recipe once a week for a good meal, this was asked of me from many, so i will do it.


Chicken Marsala

one boneless skinless breast of chicken.
two cups of flower
one cup of paprika
in one cup 50% salt 25% pepper 25% grounded garlic
half cup of itialian seasoning.
four ounces of chillie powder.


combine the seasonings together then bread the chicken, in olive oil frying pan cook till nice color light brown.

put it in the oven for twenty min at 350 temp. this cooks the chicken but will keep it juicy, remember the seasoning goes with taste. the more paprika the redder the chicken.

Marsala sauce

Marsala cooking wine
liquid whipping cream
white pepper
bay leaves
and rue for thickining

pour marsala wine in cooking pot outside or with high stove top. amounts vary with people, three cups for every two people. when the wine bubbles light the wine on fire. wait for flame to go out(caution the flame can go almost three feet high maybe more, depending on amount.) then when flame is gone pour whipping cream into pot about double the wine. let the mix boil together, then add three to four pinches of pepper and one bay leaf. the add the rue to thickin. rue is butter and flower cooked together. melt the butter into a plan then add flower enough to look like dough in a sense. add the rue to the sause but add slowly the sause should be thick but not to thick.

sautee veggies squash zucinne and green beans in butter for veggies, and have roasted potatos for a full meal.


roasted potatos

cut baby red potatos in half then boil till soft. pour a little olive oil to give taste, then add salt pepper garlic and rosemary for seasoning. then cook in oven at 350 for fourty min. then they will be cooked.

ok fellow jedi i hope you enjoy if any questions feel free to ask.
MTFBWY

Thank you Dan, I look forward to making this myself and seeing how it turns out. Also, I would encourage anyone to join in and share a yummy recipe. We may all not be sous chef's like Dan is but I bet we all have some pretty mean personal recipes
MTFBWY and Bon Appetit

to right you are, also remember the measurments are rough, because i go of of judgment of eye, you wont see cooks use measurments for a lot of things in a real kitchen, takes to long and we dont have that kind of time. so season on how you like it.

Here is one my fiance puts together whenever i am feeling down or blue. always cheers me. gotta love comfort food

Awesome MeatLoaf

INGREDIENTS
2 eggs
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
TOPPING:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
DIRECTIONS
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

lol i must say i have never made meet loaf before, its an American thing but now i have a good recipe i will cook it all the time,(my wife is American lol) thank you brother.

Here is one my mother swears by during lent. Usually I'm not a regular fish kinda guy(except sushi of course) but this one i love.

HONEY BARBEQUED SALMON WITH MACHE

ingredients
For sauce:
1 cup ketchup
1 cup honey
1/4 cup coarse-grained mustard
1/4 cup finely chopped fresh jalapeño chili (wear rubber gloves)
2 tablespoons rice vinegar (not seasoned)
1 teaspoon Tabasco, or to taste
3 tablespoons firmly packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons sweet paprika
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper

For dressing:
2 tablespoons malt vinegar
1 teaspoon honey
1/2 cup olive oil
2 tablespoons finely chopped fresh coriander sprigs
1 tablespoon finely chopped shallot


six 4-ounce pieces salmon fillet
2 cups mâche (lamb's-lettuce)*
* available at specialty foods shops and specialty produce markets
preparation
Make sauce:
In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)


Make dressing:

In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.

Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.

Divide mâche among 6 plates and top with salmon. Spoon dressing over salmon.

You know you'll love it!!

are you sure you are not a sous chef lol.

LOL, I said I love to eat it, not that I could make it. I bet you could though

Yeah, Im making your chicken marsala Dan. I haven't found a recipe Ive liked for it yet, so here's hoping.

well good luck to you nash i hope it turns out good for you then. if not let me know what was wrong.

Okay, here is my own personal chicken recipe, this one is inspired (because i can't call it trully mexican) mexican BBQ'd boneless skinless chicken. Great for burritos, taco's, or like my fiancee, straight up. And feel free to tweak it if you need to.

Ingredience

1 package of boneless skinless chicken, we prefere breasts or breast tenderloin, the bags we buy usually come with 8 peices
Marinade, your own or mine
Seasons (for the rub)
2 Tbls:
Garlic Powder or salt (remember if you’re using salt, do not use regular salt)
Onion Powder
Salt
Pepper
Cumin
3-6 (depending on your taste)
Chicken Seasoning
Chilli powder
(the rub needs so much because it will be sticking to the chicken, much more then usual seasons do)
Clean BBQ Grill (not clean will stick, I speak from experience, and if you are afraid it will anyway, go ahead and spray it down with cooking oil or wipe it using cooking oil and a paper towel)
Aluminum foil, of any sort, just to hold the heat in

Marinade
(my measurment aren't exact because i never use exact measurments)
-About 2 cps Oil, any kind will do, i use the cheap stuff, lol
-About 1/4 cp vineger, you might say eww but most have it, look on the label.
-About 1/4 cp soy sauce or other salty asian substitutes
-Seasons, you can add what ever you like, i add about:
1 Tbls of the following
Garlic Powder (or salt if you don't want to add salt)
Onion Powder
Salt
Pepper
Cumin (it's mostly for smell)
Chicken Seasoning (there are a variety at local stores) This is the main one, add as much as you like, i add anywhere from 1-3 Tbls
I add about 3-4 Tbls of chilli powder

Instructions
Marinade chicken overnight or for at least 1 hour, in any container you might have that can hold all the peices.
Remove chicken and rub with more seasons (some people only marinade some people only rub, i do both), now move out to your BBQ grill. Place each (or all that you can fit) onto grill and cook for about 5 minutes on each side with the lid down, flip and cook another 5 minutes, lid down. I usually eye ball it, once the chicken starts to look white half way up the side I flip. I usually flip twice just to be on the safe side, if you want it to have that pretty grilled zig zag then you will want to, just flip and turn it about 90 degrees. When done place in aluminum foil and fold it up tight, the chicken will continue to cook in the pouch, you can leave it in there for about ½ an hour with no problem. If you remove it and it is still not cooked all the way threw (hasn’t happened to me yet) you can either return it to your (more then likely still hot) grill, or you can return it to the pouch and finish it in the oven.
If you decide to use this recipe for shredded chicken, I suggest using the juices that develop in the bag, the chicken will be juicy, but the extra juice never hurts.

Bon Appetite

Since we all know that chocolate is a food group (along with Nutella)

Secret Recipe Chocolate Chip Cookies

Ingredients:

½ cup rolled oats, quick or regular
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 cup (2 sticks) butter, softened
¾ cup firmly packed brown sugar
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl (if you don’t like cinnamon, just leave it out).

2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

3. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips to the dough and mix well. Using two spoons form balls and place on baking sheets.

4. Bake until cookies are lightly browned, 18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container.

Personal notes:

Chocolate chips can be an assortment of chocolates (milk, white, bitter). Add 1 ½ cups chopped walnuts for nutty flavor if you like, or add some dates! Baking times vary from oven to oven, so check frequently.

Eat them hot!

Enjoy!

I like to give this recipe to brides (we all know that love goes through the stomach, at least according to a German proverb)

Please don't get all feminist on me, I have yet to see a man able to bake (who is not a chef), my hubby is French, cooks great but could not follow a baking recipe if his life depended on it (he likes to improve...)