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Thread: Your Signature Dish

  1. #31
    Join Date
    Apr 2005
    Location
    Chicagoland, IL
    Posts
    2,608
    Quote Originally Posted by Oggyflute
    I am really going to try this. My sister & her husband will be over in a few weeks for dinner, so it will be a perfect time.
    Let me know how it turns out and how your guests like it. I love watching peoples' reactions.




    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    "Ladies, we need to stop comparing men to dogs. Dogs are loyal!" Wanda Sykes

  2. #32
    Join Date
    Jul 2004
    Location
    Aquidneck Island
    Posts
    8,333
    I'll send the chili recipie as soon as I get time - I think I'll make some chili first, though, and measure things so I actually have a recipe! LOL!
    Here's the chicken catchitori:
    Two fryer chickens, cut up
    (I like to use de-boned breasts, each cut in half, or use boneless chicken strips.)
    1/2 cup flour
    1/2 tsp. salt & 1/2 tsp pepper
    1 green pepper diced
    1 med-lg. onion
    2 cloves garlic, chopped
    1/2 tsp. oregano
    1 can stewed or plain tomatos
    sliced mushrooms (about 4 oz.)
    if desired, 1/2 cup cooking sherry or white wine (or just add a little water)

    Combine flour, salt, pepper in bag, coat chicken. heat oil, brown well. Add garlic, onion, gr. pepper and cook till veggies are soft, add back chicken, add tomatos, oregano, mushrooms & wine. Simmer for 30 - 45 minutes.
    Near the end of cooking, I sometimes make a roux with a little flour and broth and add to thicken slightly.
    Tip - the longer you cook it, the better it gets. This is one of those recipies that tastes great the next day, too.

    Make a big bowl of mashed potatoes to serve it with - delicious!

  3. #33
    Join Date
    Aug 2002
    Location
    Upstate NY
    Posts
    8,040
    That chicken catchitori sounds delicious. Maybe I'll make that this weekend! (if I can find people to share it with, or maybe cut it in half).
    Soar high & free my sweet fur angels. I love you Nanook & Raustyk... forever & ever.


  4. #34
    Join Date
    May 2003
    Location
    Killearn, Scotland
    Posts
    10,746
    Great apple cake recipe, Lut! We are enjoying it at work today.

    Those Chesapeake Bay crabs are being awfully elusive though!

  5. #35
    Join Date
    May 2003
    Location
    Killearn, Scotland
    Posts
    10,746
    This is a dish I am sometimes asked for, good for a buffet table and a great way of using up leftover turkey.

    Celebration Turkey Mayonnaise

    1 small onion, chopped
    Half a clove garlic
    1 tablespoon tomato puree
    1 level teaspoon curry powder
    2 tablespoons lemon juice
    2 tablespoons apricot jam
    ¼ - ½ pint good mayonnaise
    ¾ - 1lb cooked chopped turkey
    8oz green and black grapes, halved and stoned
    1 ½ oz browned, flaked almonds

    Put the onion and garlic in a blender and switch on for a minute.

    Put the tomato puree, curry powder, 1 tablespoon lemon juice and apricot jam in a small saucepan and bring to the boil slowly, stirring all the time. Add to the blender, switch on and reduce to a puree. Blend with the mayonnaise in a bowl and stir in the turkey. Chill overnight in the refrigerator.

    Toss the grapes in the remaining lemon juice and stir into the turkey mayonnaise, taste and check seasoning.

    Pile into a serving dish and sprinkle with browned, flaked almonds and a sprig of parsley.

  6. #36
    Join Date
    May 2003
    Location
    Killearn, Scotland
    Posts
    10,746
    This recipe makes a fantastic dessert to take to a party. It fills two flan dishes around 8-9 inches in diameter.

    Lemon Fudge Tart

    Icing sugar
    6oz plain flour
    9½ oz butter
    Grated rind and juice of 5 lemons
    10 eggs
    10oz caster sugar

    Blend flour, 1 tablespoon icing sugar and 3 ½ oz butter in a food processor until the mixture resembles breadcrumbs. Divide between two flan dishes and press into the base using your fingertips.

    Bake at 170C (350F) gas no 3 for 35-40 minutes or until golden.

    Melt remaining butter. Place in a food processor with the grated rind and juice of the lemons (about 7 fl oz), the eggs and caster sugar. Blend until smooth; poor over the warm shortbread (if it is cool, pastry crumbs will rise to the surface).

    Bake at 130C (250F) mark ½ for 1 ¼ - 1 ½ hours or until just set. (The slower the cooking time, the smoother the texture). Cool and refrigerate.

    To serve, remove from the fridge for about an hour. Dust with icing sugar.

  7. #37
    Join Date
    Jun 2001
    Location
    Arlington, TX
    Posts
    4,618
    So much for the diet.

    I must bookmark this thread.


  8. #38
    Join Date
    Jan 2005
    Location
    Sydney, Australia
    Posts
    3,448
    The Turkey mayonnaise looks great Karen. Now if only I could get Carole to eat turkey.

    Dogs are not our whole life, but they make our life whole

  9. #39
    Join Date
    May 2003
    Location
    Killearn, Scotland
    Posts
    10,746
    I usually make it with chicken. Is that acceptable to Carole?

  10. #40
    Join Date
    Jan 2005
    Location
    Sydney, Australia
    Posts
    3,448
    Quote Originally Posted by Killearn Kitties
    I usually make it with chicken. Is that acceptable to Carole?
    Most of the time not. The only exception is when I make a chicken and vegetable broth, and she's hungary enough. Guess the aroma just takes over.
    Of course with this bird flu thing I have no hope.

    Dogs are not our whole life, but they make our life whole

  11. #41
    Join Date
    May 2003
    Location
    Killearn, Scotland
    Posts
    10,746
    Perhaps Carole would like my recipe for Pesto Risotto, I don't think there has been a rice scare in a while.

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