S k a t e L o g     F o r u m
Inline Skating and Quad Roller Skating
Forum Hosts: Jessica Wright | Kathie Fry

FOLLOW US: Our Blog | Facebook | Twitter | Email    


Home - Forum Index - Africa Skating - Asia Skating - Europe Skating - Oceania Skating - Pan America Skating - Roller_Rinks - Friend the SkateLog Forum in Facebook - SkateLog Forum on Facebook

Forum Administrators: Jessica Wright and Kathie Fry | Email Us
Access code for buying and selling subforums: "skates"
How To Get a User Account and Posting Privileges in the SkateLog Forum
Use Google to Search the SkateLog Forum

Go Back   SkateLog Forum > Other Forums > Favorite Recipes
FAQ Calendar Search Today's Posts Mark Forums Read

Favorite Recipes Share your favorite recipes here.

Reply
 
Thread Tools Display Modes
Old November 15th, 2009, 02:40 AM   #61
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

CHICKEN
3 LBS BONE IN SKIN ON CHICKEN PIECES
SALT AND PEPPER
2 TSP VEGETABLE OIL
1 ONION, CHPD FINE
2 GARLIC CLOVES, MINCED
2 TSP MINCED FRESH THYME
2 TSP ALL PURPOSE FLOUR
1 LARGE GOLDEN DELICIOUS, , CORTLAND OR JONAGOLD APPLE, PEELED, CORED AND CUT INTO ¾ INCH CHUNKS
1 C APPLE CIDER
¼ C APPLE BRANDY
1 TSP CIDER VINEGAR
BROWN CHICKEN: Adjust oven rack to middle position and heat oven to towels and season with salt and pepepr. Heat oil in large ovenproof skillet over med high heat until just smoking. Cook chicken, skin side dow, until well browned, aobut 10 mintues. Flip and borwn on second side, about 5 minutes.
BUILD SAUCE: Pour off all but 2 tbsp fat from skillet. Cook onion in chicken fat until softened, about 4 mintues. Stir in garlic, thyme and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 tbsp brandy and bring to boil.
ROAST CHICKEN: Nestle chicken, skin side up, into sauce and roast until white meat registers 160 degrees), aobut 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Serve, passing sauce at table.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old December 18th, 2009, 11:32 AM   #62
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

EASY TURKEY POT PIE

1/4 cups chopped onion 1 tablespoon butter
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted 3 cups cubed cooked turkey
1/3 cup raisins 1 large apple, cubed
1/4 teaspoon ground nutmeg 1 teaspoon lemon juice
Pastry for single-crust pie (9-inch)
1 tbsp butter
3 cups of turkey
1 large apple cubed
1 tsp lemon juice


Saute onion in butter until tender. Add soup, turkey, apple, raisins, lemon juice & nutmeg; mix well. Spoon into an ungreased 11x7x2 baking dish. Roll pastry to fit top of dish; cut in vents. Place over filling; flute edges. Bake at 425 degrees for 30 minutes. Serves 6.
__________________
Futureskaters are our passion
Pastskater

Last edited by pastskater; December 18th, 2009 at 11:34 AM. Reason: additions
pastskater is offline   Reply With Quote
Old December 19th, 2009, 03:59 PM   #63
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

Pakistan Chicken & Else Where

Roti:
INGREDIENTS
3 cups of counter flour
1 tablespoon vegetable oil
1 teaspoon sea salts
1 cup boiled spring water
1/2 cup of butter or margarine
1/2 teaspoon Indian curry powder
1/2 clove of garlic
Butter For Deep Frying

PREPARATION
Place all the ingredients in a large bowl except the garlic.
Mix ingredients until soft then knead the mixture well adding
flour if sticky to create a rubbery dough.
Flatten the mixture using a roller often used when preparing pizza
until medium crust height.
Create as many roti dough as you can flatten each, then
Place a large frying pan and add the deep frying butter.
Place the Pan on very high heat and then add butter until
extreme heat occurs.
Drop a 1/2 clove of garlic in the pot when it fries out remove it.
Fry the Roti dough flipping it each 20 seconds to ensure
it is not blackened.
Once the roti is browned on both sides remove and let cool.
Serve with Curry Chicken:

The most popular Trinidad recipes is curried chicken and roti.
Ingredients
2 tbsps. vegetable oil
2 garlic cloves, finely chopped
1 tsp. curry powder
¾ cup chicken breast cubed,
¼ cup onion, chopped
½ cup potato diced
½ cup water
2 tbsps. fish sauce
¼ cup grated ginger
¼ cup coconut milk

Preparation
1. In a frying pan, heat the oil and fry the garlic until golden brown.
2. Add the curry powder, stir to mix thoroughly, and cook for 1 minute.
3. Add the chicken and stir well to coat the meat in the curry mixture.
4. Add the onion, potato and a quarter-cup stock, and stir-fry over
medium heat until the potato is just cooked.
5. Stir in the fish sauce, ginger and coconut milk, and simmer gently
until the sauce thickens.
6. Turn into a bowl and serve w/Roti
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old December 19th, 2009, 04:10 PM   #64
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

Chicken Scarpariello

1 1/4 lb skinless, boneless chicken breast halves
3 Tbsp all purpose flour
2 Tbsp Olive Oil
2 teaspoons butter
2 Tbsp shallots, minced
2 cloves garlic, minced
1 cup water
1/2 cup white wine
1 cube chicken bouillon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
In skillet, heat oil and butter. Add chicken, cook turning occasionally until lightly browned on all sides (3 to 4 minutes). Remove chicken from skillet and set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softend about a minute. Add water, wine broth mix, and seasonings. Mix well. Cook, stirring frequently, until liqluid is reduced by 1/2 (about 3 to 4 min). Return chicken to skillet and cook until until warmed through. Serve over angel hair pasta.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old January 14th, 2010, 12:19 PM   #65
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

SLOW-COOKED STICKY WINGS
SERVES 12


1 (3 INCH) PIECE FRESH GINGER, PEELED AND CHOPPED
4 GARLIC CLOVES, PEELED
3/4 C PACK'D DARK BROWN SUGAR
1/4 C SOY SAUCE
1/2 TSP CAYENNE PEPPER
4 LBS CHICKEN WINGS, HALVED AT JOINT AND WINGTIPS REMOVED
1/4 C WATER
1/4 C TOMATO PASTE

1. Make RUB: Pulse ginger, garlic, 1/4 c sugar, 1 tbsp soy sauce, and 1/4 tsp cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
2. COOK AND COOL. Cover and cook on low until fat renders and chikcen is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours)
3. SAUCE and BROIL. Adjust oven rack to lower middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk, water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl and with cooled wings and toss gently to coat. arrange wings, skin side up and prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. SERVE
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old January 24th, 2010, 01:12 PM   #66
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

SIMPLE BBQ CHICKEN

Makes: 5 servings

Ingredients
1 broiler-fryer chicken (about 3 lb.), cut up
1/2 cup Kraft or Bull's-Eye Original Barbecue Sauce
2 Tbsp. lemon juice
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder

Directions
HEAT grill to medium heat.
TRIM and discard excess fat from chicken. Mix barbecue sauce with remaining ingredients.
GRILL chicken 15 min.; turn. Grill 15 min. or until done (165ºF), turning and brushing occasionally with barbecue sauce mixture
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old April 9th, 2010, 02:11 PM   #67
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

Chicken samboco
1/2 cup unbleached all-purpose flour
Ground black pepper
8 thin boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note)
1 tablespoon minced fresh sage leaves, plus 8 large leaves (optional)
8 thin slices prosciutto, cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces, see note)
4 tablespoons olive oil
11/4 cups dry vermouth or white wine
2 teaspoons juice from 1 lemon
4 tablespoons unsalted butter, cut into 4 piecesand chilled
1 tablespoon minced fresh parsley leaves
Salt
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Combine the flour and 1 teaspoon pepper in a shallow dish.
2. Pat the cutlets dry with paper towels. Dredge the chicken in the flour, shaking off any excess. Lay the cutlets flat and sprinkle evenly with the minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until beginning to shimmer. Add the sage leaves (if using) and cook until the leaves begin to change color and are fragrant, about 15 to 20 seconds. Using a slotted spoon, remove the sage to a paper towel–lined plate; reserve. Add half of the cutlets to the pan, prosciutto side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on the other side until light golden brown, about 2 minutes more. Transfer to a wire rack set on a rimmed bak¬ing sheet and keep warm in the oven. Repeat with the remaining 2 tablespoons oil and the remaining cutlets, then transfer to the oven to keep warm while preparing the sauce.

4. Pour off the excess fat from the skillet. Stir in the vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in the lemon juice. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Remove the chicken from the oven and place it on a platter. Spoon the sauce over the cutlets before serving, and place one fried sage leaf (if using) on top of each cutlet.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old April 14th, 2010, 02:38 PM   #68
pastskater
Tommy's Pastskater
 
pastskater's Avatar
 
Join Date: Feb 2007
Location: California
Posts: 3,447
Default

FRIED CHICKEN
Serves 4

Keeping the oil at the correct temperature is
essential to producing crunchy fried chicken that
is neither too brown nor too greasy. Use a candy/
deep-fry thermometer to check the temperature
of the oil before you add the chicken. If you
cannot find a chicken that weighs 3½ pounds or
less, or if you don’t have a pan that is 11 inches in
diameter, you will have to fry the chicken in two
batches. Follow the recipe, frying the chicken four
pieces at a time and keeping the first batch warm
in a 200-degree oven while the second batch is
cooking. If you want to produce a slightly healthier
version of this recipe, you can remove the skin from
the chicken before soaking it in the buttermilk. The
chicken will be slightly less crunchy.
ingredients
2 cups plus 6 tablespoons buttermilk
2 tablespoons salt
1 whole chicken (about 3½ pounds),
cut into 8 pieces, giblets discarded,
wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon dried thyme
½ teaspoon pepper
¼ teaspoon garlic powder
4–5 cups vegetable shortening or peanut oil


1 Whisk together 2 cups buttermilk and salt in large
bowl until salt is dissolved. Add chicken pieces to
bowl and stir to coat; cover bowl with plastic and
refrigerate for 1 hour. (Don’t let chicken soak much
longer or it will become too salty.)
2 Whisk flour, baking powder, thyme, pepper, and
garlic powder together in large bowl. Add remaining
6 tablespoons buttermilk; with your fingers rub flour
and buttermilk together until buttermilk is evenly
incorporated into flour and mixture resembles coarse
wet sand.
3 Working in batches of two, drop chicken pieces into
flour mixture and turn to thoroughly coat, gently
pressing flour mixture onto chicken. Shake excess
flour from each piece of chicken and transfer to wire
rack set over rimmed baking sheet.
4 Heat oil (it should measure ¾ inch deep) in large
heavy-bottomed Dutch oven with 11-inch diameter
over medium-high heat until it reaches 375 degrees.
Place chicken pieces, skin-side down, in oil, cover,
and fry until deep golden brown, 8 to 10 minutes.
Remove lid after 4 minutes and lift chicken pieces
to check for even browning; rearrange if some
pieces are browning faster than others. (At this point,
oil should be about 300 degrees. Adjust burner,
if necessary, to regulate temperature of oil.) Turn
chicken pieces over and continue to fry, uncovered,
until chicken pieces are deep golden brown on
second side, 6 to 8 minutes longer. (At this point,
to keep chicken from browning too quickly, adjust
burner to maintain oil temperature of about 315
degrees.) Using tongs, transfer chicken to plate lined
with paper towels; let stand for 5 minutes to drain.
Serve.
Extra Spicy, Extra Crunchy
Fried Chicken
Follow recipe for Extra Crunchy Fried Chicken,
adding 4 tablespoons Tabasco sauce to
buttermilk-salt mixture in step 1. Replace dried thyme
and garlic powder with 2 tablespoons cayenne
pepper and 2 teaspoons chili powder
in step 2.
__________________
Futureskaters are our passion
Pastskater
pastskater is offline   Reply With Quote
Old April 19th, 2018, 11:43 PM   #69
nickajshelden
Blades
 
nickajshelden's Avatar
 
Join Date: May 2016
Location: Tacoma, WA
Posts: 54
Default P.O.P.S. Oven fried Chicken

I like my mnemonic recipes.

Paprika Oregano Pepper Salt.
Put those, to taste, in a paper bag with enough flour to bread the chicken you're putting in later. Approximately 1 cup of flour to every pound of chicken. Shake bag well.
chicken breast or drumsticks, or really anything works. Skin it if you want to.
If you want it tastier, but less healthy, dip the chicken pieces into melted butter.
bake in oven for 1 hour to 1 hour 15 minutes at 325~3:50f.
serve with peas or Brussel sprouts and baked potatoes (which can share the oven, just prick 'em and put em in first so they get some extra time).
__________________
-Pax
When the going gets tough, the tough get going; the smart left a long time ago.
nickajshelden is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT. The time now is 04:00 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.