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2002

TODAY's CASES:

Cajun Deep Fried Turkey

  ----- 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. 

Capital Chicken

  ----- 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. 

Chicken Las Vegas

  ----- 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.
  ----------------------------------
  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.  

Mushroom Stroganoff

  ----- 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.  

Horseradish

  ----- 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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