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----- Original Message -----
From: Dianne
To: phaedrus
Sent: Wednesday, November 20, 2002 1:58 PM
Subject: looking for recipe
I;m looking for a recipe for italian dressing injected into turkey.
Any ideas where i can find this? Dianne
Hello Dianne,
The only recipes that I can find that call for injecting Italian dressing into a turkey are recipes for Cajun deep-fried turkey. See below.
Phaed
Cajun Deep Fried Turkey
Makes 8 servings
Turkey
Dry Rub:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T oregano
1 T thyme
Marinate:
White Wine
Italian Dressing
1/4 of dry rub ingredients
-
Thaw turkey completely. Wash and pat dry. Coat turkey inside
and out with dry rub. Inject turkey with marinate. Heat oil
to 350 degrees. Slowly lower turkey into hot oil. Fry for
about 3 1/2 minutes per pound. If turkey appears to be well
cooked, it is ready.
=======================
Dirty Rice
Makes 4 Servings
1 pound chicken livers, cooked
1/2 pound bulk sausage
2 medium onion, finely chopped
1 large green bell pepper, finely chopped
2 ribs celery, chopped fine
4 cloves garlic, minced
1 can beef broth
1 can chicken broth
1 teaspoon black pepper, freshly ground
3/4 teaspoon cayenne pepper
salt to taste
1/4 cup chopped parsley
4 cups cooked rice
-
In a heavy bottomed skillet brown bulk sausage, add onion,
bell pepper, celery and garlic. Cook until limp about 5
minutes. Add broth, salt, cayenne and black peppers and
reduce liquid by half, about 30 minutes. Chop chicken liver
into small pieces. Fold in parsley, livers and rice to
vegetable mixture. Cook to heat through.
Serve hot with Cajun Fried Turkey.
----- Original Message -----
From: Beth
To: phaedrus
Sent: Wednesday, November 20, 2002 5:08 AM
Subject: (no subject)
Looking for capital chicken recipie--uses chicken breast,
artichoke hearts, sherry cream of chicken soup and I think mushrooms
Hi Beth,
No Problem. See below.
Phaed
Capital Chicken Casserole
Ingredients :
1 chicken, cut in parts or 6 halves chicken breast
4 tbsp. butter
1 tbsp. cooking oil
1 pkg. fresh mushrooms, sliced
1 tbsp. flour
1 can cream of chicken soup
1 c. dry white wine
1 c. water
1/2 c. cream
1 tsp. salt
1/4 tsp. tarragon leaves
1/4 tsp. pepper
1 can artichoke hearts, drained
6 green onions, chopped
2 tbsp. parsley, chopped
Preparation :
In large fry pan place butter and oil and heat to medium
temperature, until butter melts. Add chicken and cook, turning,
about 10 minutes or until brown on all sides. Remove chicken and
place in baking pan or casserole. In same fry pan saute mushrooms
about 5 minutes or until tender. Stir in flour. Add soup, wine and
water; simmer, stirring, about 10 minutes or until sauce thickens.
Stir in cream, salt, tarragon and pepper; pour over chicken. Bake
uncovered in 350 degree oven for 60 minutes. Mix in artichoke
hearts. I usually use chicken breasts only, 6 to 8 chicken breast
halves, green onions and parsley. Bake about 5 more minutes or
until fork can be inserted in chicken with east. Makes 4 servings.
----------------------------------
Capital Chicken Casserole
Ingredients :
1 broiler-fryer chicken, cut in parts or 6 halves chicken breast
4 tbsp. butter
1 tbsp. cooking oil
1 pkg. (8 oz.) fresh mushrooms, sliced
1 tbsp. flour
1 can (11 oz.) cream chicken soup
1 c. dry white wine
1 c. water
1/2 c. cream
1 tsp. salt
1/4 tsp. tarragon leaves
1/4 tsp. pepper
1 can (15 oz.) artichoke hearts, drained
6 green onions, green & white parts included, chopped
2 tbsp. chopped parsley
Preparation :
Here is the winning dish in the 1980 chicken cook-off: In large
fry pan, place butter and oil and heat to medium temperature until
butter melts. Add chicken and cook, turning about 10 minutes or
until brown of all sides. Remove chicken and place in baking pan or
casserole. In same fry pan saute mushrooms about 5 minutes or until
tender. Stir in flour. Add soup, wine and water; simmer, stirring,
about 10 minutes or until sauce thickens. Stir in cream, salt,
tarragon and pepper; pour over chicken. Bake, uncovered, in 350
degree oven for 60 minutes. Mix in artichoke hearts, green onions
and parsley. Bake about 5 more minutes or until fork can be
inserted in chicken with ease. Makes 4 servings.
----- Original Message -----
From: VALLIE
To: phaedrus
Sent: Wednesday, November 20, 2002 7:36 AM
Subject: Chicken Las Vegas
Years ago I used this recipie--called for chicken wrapper
in bacon with sour cream and cr. Of mushroom sauce.
Thanks, Vallie
Hi Vallie,
I found two variations on chicken las vegas. See below.
Phaed
Chicken Las Vegas
Ingredients :
3 chicken breasts, boned and cut in half
1 slice center cut ham
6 slices bacon
1 can condensed cream of chicken soup
1 can water
1 c. rice
Preparation :
Cut ham in 6 pieces about 2 inches square. Fold chicken around
ham; wrap bacon around chicken. Put rice in bottom of casserole.
Pour soup and water over rice and place chicken on top. Bake in
medium oven about 1 1/2 hours, or until rice is tender and bacon is
brown and crisp.
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Chicken Las Vegas
Ingredients :
6 chicken breasts, deboned
1 can cream of mushroom soup
1/2 pt. sour cream
1 (6 oz.) jar dried, chipped beef
Preparation :
Mix together soup, sour cream and dried beef. Roll chicken in
the mixture and place in casserole dish. Pour remaining mixture
over chicken. Bake covered at 200 for 4 hours. Serve over rice or
noodles. Note: This can be cooked in a slow cooker or crock pot
for 4 to 6 hours.
----- Original Message -----
From: Donna
To: phaedrus
Sent: Wednesday, November 20, 2002 12:07 PM
Subject: mushroom strogonoff
I'd like a recipe for mushroom strogonoff that has no meat
or meat stock. I'd like one with sour cream and also heavy
cream, not yogurt. Thanks.
donna
Hello Donna,
Below are three. None of the mushroom stroganoff recipes that I looked at contained either heavy cream or yogurt, just the sour cream.
Many of the recipe that I saw contained tofu, but since you didn't mention that, I omitted those.
Phaed
Mushroom Stroganoff
Any sliced, fresh mushrooms will do.
1 pound fresh mushrooms, sliced
1 medium onion, diced
1/4 cup butter
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon Marsala wine
2 cloves fresh garlic, minced
1/4 teaspoon black pepper
1 8-ounce can tomato sauce
1 teaspoon horseradish
1/2 cup sour cream
1 package wide egg noodles, cooked
In large skillet, melt butter. Saute mushrooms, onion and garlic
5 minutes. Add remaining ingredients except sour cream. Bring to
a boil. Simmer for 15 minutes. Turn off and stir in sour cream.
Serve over wide egg noodles.
Note: For a low-fat version, substitute 1 tablespoon olive oil for
butter and use lowfat sour cream. For a more exotic dish substitute
your favorite wild mushrooms.
Serves 4.
----------------------------------
Mushroom Stroganoff
Serve this with good wide egg noodles or rice.
Serves: 6
Ingredients:
3-4 lb. large Portobello mushrooms, wiped with a damp cloth
1 Tbsp. dry sherry
3 Tbsp. good quality olive oil
Salt and freshly ground black pepper
1 Tbsp. vegetable oil and 1 Tbsp. unsalted butter
1/2 large yellow onion, peeled and thinly sliced
1 large clove garlic, peeled and chopped
1 lb. mushrooms, wiped and sliced (mixed button and crimini)
1 pint low-fat sour cream
Salt and freshly ground pepper to taste
2 Tbsp. chopped Italian parsley
Slice the Portobello into 1/4-inch slices, then cut each slice
into pieces about 2-1/2 inches long. Mix the sherry, 2 tablespoons
of oil, salt, and pepper in a glass bowl and marinate the mushroom
strips for about 30 minutes.
In a large skillet, heat one tablespoon of olive oil. Wipe off the
marinating mushroom pieces and sauté in the oil until just tender.
Remove to a side dish and reserve.
In the same skillet, heat the remaining oil and butter and sauté
the onions and garlic until translucent. Add the sliced buttons
mushrooms and continue cooking until they start to caramelize,
stirring frequently. Season with salt and pepper.
Remove the skillet from the heat and blend in the sour cream.
Reheat the mixture over low heat, being careful not to bring it to
a boil. Add the sautéed Portobellos and continue to heat over low.
Taste for seasonings and adjust. Sprinkle with chopped parsley and
serve immediately.
-------------------------------------
Mushroom Cashew Stroganoff
Ingredients :
3 c. sliced mushrooms
1/2 c. chopped onion
1 clove minced garlic
4 tbsp. butter
3 tbsp. whole wheat flour
Your choice of noodles, cooked
1 tbsp. tomato paste
1 c. sour cream
2 tbsp. cooking sherry, optional
1 c. unsalted cashews, toasted
1 tbsp. soy sauce
1-2 tsp. Worcestershire sauce
Preparation :
Lightly toast cashews in oven. Set aside. Heat 2 tablespoons
butter in skillet. Add mushrooms, onion and garlic. Cook until
onion is barely tender. Remove from heat and strain liquid to
separate container. Melt remaining butter in skillet. Add flour
and tomato paste and blend until thick. Remove from heat. Add
water to mushroom liquid to total 1 1/4 cups. Add soy sauce to
taste. Over low heat slowly add liquid to paste. Mix and keep
stirring until thick. Return mushrooms to sauce; add sour cream
and sherry (if used). Add cashews last. Stir, keep warm and
serve over noodles.
----- Original Message -----
From: Joseph
To: phaedrus
Sent: Wednesday, November 20, 2002 6:14 PM
Subject: Horseradish.
I am looking for a Recipe, for fresh ground , coarse cut,
good-n-hot Horseradish.
Thanks Phaedrus. I appreciate it very much.
Hi Joseph,
I've got several items here for you and other horseradish lovers.
First, check these two websites:
How best to grind horseradish:
Best Horseradish
A whole website about nothing but horseradish:
Horseradish Homesite
Then, below is a good recipe for plain hot horseradish. below that are a couple of recipes for British style horseradish sauce for beef.
Phaed
Plain Horseradish
Horseradish roots
White vinegar
Salt
Scrape the outside of the horseradish roots until clean and drop
into cold water to prevent discoloration. Drain and chop in a
food processor or in a blender with a little vinegar. Spoon into
clean jars, filling to about 2/3 full. Add 1 tsp of salt to each
jar, then fill with white vinegar. Refrigerate.
-----------------------------------------------------
Horseradish Sauce For Beef
Ingredients :
1 c. sour cream
3 tbsp. drained horseradish
2 tsp. finely chopped parsley (or dry equivalent)
1/2 tsp. dry mustard
1/2 to 1 tsp. Worcestershire sauce
Salt & pepper to taste
Preparation :
Combine all ingredients. Mix well until blended. Makes 1 1/4
cups sauce. This is a good beef fondue dipper. It is excellent on
grilled hamburgers with a slice of Bermuda onion. It is even good
on grilled hot dogs with chopped onion.
----------------------------------
Horseradish Sauce
Ingredients :
2 c. sour cream
1 tbsp. horseradish
2 tsp. lemon juice
1/4 tsp. lemon-pepper seasoning
Salt to taste
1 tbsp. chopped chives or 1 tsp. dill seed or fresh dill
Paprika
Preparation :
Mix together all ingredients and spoon into bowl. Sprinkle with
paprika. Makes 2 cups sauce.
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