Monday, March 28, 2016
Spaghetti
Ingrediments:
Spaghetti noodles
hamburger
meat flavored pasta sauce (or Ragu)
garlic
tomato paste
can stewed tomatoes
Packet Lawrey's spaghetti sauce mixed with 3 packets water
mushrooms to match
smoked sausage or portugese sausage
2 bay leafs (optional)
Directions:
boil up noodles
cook up hamburger (add bay leaf - optional)
mix in crushed garlic
mix in mushrooms to taste
mix in 1/2 small can tomato paste
mix in 1 can stewed tomatoes
pour in complete mixed ingrediments over the noodles
(onions are optional)
Thursday, March 10, 2016
Sicilian Chicken
Ingrediments
•1 Free range whole chicken (cut into 8 pieces)
•400g - 14oz Approx 8 x baby potatoes (chats)
•8 - 10 baby shallots
•6 garlic cloves
•1 lemon (half)
•1 cup green pitted olives
•1 tbsp dry oregano
•1 cup dry white wine
•1 cup chicken stock (you can use the chicken carcass for stock, click here to see how to make it)
•Salt and pepper
•Olive oil for cooking
Directions:
1.If using a whole chicken, first break it down into eight smaller pieces.
2.Add three tbsp of olive oil to an oven proof dish on high heat.
3.Add the chicken pieces skin side down into the hot oil and cook until brown.
4.Add salt and pepper. Flip over and cook the other side. Rest aside once brown all over.
5.Peel the shallots.
6.Peel the baby potatoes and slice into three widthwise.
7.Add the shallots and potatoes to the same dish until slightly brown
(you may need a little more oil).
8.Add the crushed garlic, continue cooking a little.
9.Return the chicken keeping the skin side up on the same top level.
10.Add the pitted olives.
11.Add the white wine.
12.Add the oregano.
13.Add the chicken stock.
14.Bake in oven with lid on for 30 minutes at 350°F
15.Remove lid and bake for another 30 minutes at 400°F
•1 Free range whole chicken (cut into 8 pieces)
•400g - 14oz Approx 8 x baby potatoes (chats)
•8 - 10 baby shallots
•6 garlic cloves
•1 lemon (half)
•1 cup green pitted olives
•1 tbsp dry oregano
•1 cup dry white wine
•1 cup chicken stock (you can use the chicken carcass for stock, click here to see how to make it)
•Salt and pepper
•Olive oil for cooking
Directions:
1.If using a whole chicken, first break it down into eight smaller pieces.
2.Add three tbsp of olive oil to an oven proof dish on high heat.
3.Add the chicken pieces skin side down into the hot oil and cook until brown.
4.Add salt and pepper. Flip over and cook the other side. Rest aside once brown all over.
5.Peel the shallots.
6.Peel the baby potatoes and slice into three widthwise.
7.Add the shallots and potatoes to the same dish until slightly brown
(you may need a little more oil).
8.Add the crushed garlic, continue cooking a little.
9.Return the chicken keeping the skin side up on the same top level.
10.Add the pitted olives.
11.Add the white wine.
12.Add the oregano.
13.Add the chicken stock.
14.Bake in oven with lid on for 30 minutes at 350°F
15.Remove lid and bake for another 30 minutes at 400°F
Saturday, March 5, 2016
Chicken Breasts with Mushroom
Ingrediments
Chicken Breasts
Mushrooms - cut or sliced
garlic
diced onions
butter
dry white wine
chicken broth
thyme
Directions:
Take the chicken breasts and beat the bajabbers out of them till they're only about 1/2" thick
Put in frying pan and cook for about 3 min. using low-mid heat in canola oil on each side and
Salt lightly and maybe a little pepper to taste
Then after removing the chicken:
fry up and stir together some diced onions, sliced mushrooms, in minced garlic, butter, wine sauce and all purpose flour
stir together and add about 3/4-1 cup chicken broth
Now add the butter and some thyme to the sauce mix
Serve over mashed potatoes or rice
In the alternative - use cream of mushroom soup instead of the home made wine sauce mix
Chicken Breasts
Mushrooms - cut or sliced
garlic
diced onions
butter
dry white wine
chicken broth
thyme
Directions:
Take the chicken breasts and beat the bajabbers out of them till they're only about 1/2" thick
Put in frying pan and cook for about 3 min. using low-mid heat in canola oil on each side and
Salt lightly and maybe a little pepper to taste
Then after removing the chicken:
fry up and stir together some diced onions, sliced mushrooms, in minced garlic, butter, wine sauce and all purpose flour
stir together and add about 3/4-1 cup chicken broth
Now add the butter and some thyme to the sauce mix
Serve over mashed potatoes or rice
In the alternative - use cream of mushroom soup instead of the home made wine sauce mix
Thursday, March 3, 2016
Vienna sausage Pasta
Ingrediments:
spaghetti noodles
vienna sausage or hot dogs
Rooster sauce
Directions:
stick the noodles through the vienna sausage or hot dogs like the image below
Simply boil them in water till the noodles are cooked
strain the water out and put in a fry pan
start cooking them in the fry pan to brown the sausage or hot dogs while adding rooster sauce if you want to localize it. Otherwise, add cheese.
It will look like this, before you add the rooster sauce.
If you want to color it up a bit, you can add different colors of bell pepper. Or if you want, you can add a little hamburger to the mix after you boil the noodles. Add a small amount of hamburger after the cooking, frying and adding the rooster sauce. (keep the hamburger uncontaminated with other flavors)
spaghetti noodles
vienna sausage or hot dogs
Rooster sauce
Directions:
stick the noodles through the vienna sausage or hot dogs like the image below
Simply boil them in water till the noodles are cooked
strain the water out and put in a fry pan
start cooking them in the fry pan to brown the sausage or hot dogs while adding rooster sauce if you want to localize it. Otherwise, add cheese.
It will look like this, before you add the rooster sauce.
If you want to color it up a bit, you can add different colors of bell pepper. Or if you want, you can add a little hamburger to the mix after you boil the noodles. Add a small amount of hamburger after the cooking, frying and adding the rooster sauce. (keep the hamburger uncontaminated with other flavors)
Subscribe to:
Posts (Atom)