CHICKEN TIMBALES

Mix three-fourths of a cupful of flour with a half
teaspoonful of salt. Add gradually while stirring constantly, one-half
cupful of milk and one well beaten egg and one tablespoonful of olive
oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until
delicately brown. Take from the iron and invert on brown paper to drain.
To make the filling for a dozen timbales, remove bones and skin from a
pint bowlful of the white or white and dark meat mixed of cold boiled or
roasted chicken, and cut in half inch pieces. Put over the first in a
saucepan two tablespoonfuls of butter and two of flour and when melted
and blended add milk and chicken broth, a cupful and a half or more as
desired to make a rich cream sauce. Season with salt and pepper, add the
chicken and, if preferred, one-half cupful of mushrooms cut in pieces
the same size as the chicken. Then brown in butter before adding to the
sauce. Fill the timbales.

Diabetic Recipes

Crock Pot Asparagus and Cheese

1-1/2 lb. fresh asparagus, trimmed
2 cups crushed saltine crackers
1 can (10-3/4 oz.) condensed cream of asparagus soup, undiluted
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
2/3 cup slivered almonds
4 oz. American cheese, cut into cubes
1 egg

Combine all ingredients in large bowl; stir well. Pour into crock pot. Cover and cook on HIGH heat setting for 3 to 3-1/2 hours or until asparagus is tender. Garnish as desired.

Serves: 4 to 6.

Please tell your friends about Slow Cooker Recipes.

Slow Cooker Recipes

For Slow Cooker Recipes by e-mail or in your RSS Feed Reader.

Click this link to Subscribe to Slow Cooker Recipes

Thank you,

CORN FRITTERS Prepare four ears of fresh corn by removing the outerhusks and silks; boil and then drain well. Cut the grains from the cobsand place in a bowl, season with salt and pepper, add one-fourth poundof sifted flour, two eggs and a half pint of cold milk. Stir vigorously,but do not beat, with a wooden [...]

CURRIED CHOPS

2 lbs. Chops—5d.

1/2 oz. Curry Powder—1d.

1 oz. Butter—1d.

Lemon Juice

1/4 lb. Rice

1/2 pint Gravy or Water—1d.

1/2 oz. Flour

1 Apple

1 Onion

Salt—1d.

Total Cost—9d.

Time—Three Hours.

Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them quickly; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to the table with the curry.

Chicken Breast Recipes

.
Does your brain ever shout *POP!*?

Like when you have a bitchen recipe idea that just filters up from the grey matter into the lovely stew of today?

Oh yes, you know what I mean. Those kismet culinary kinda moments are the bestest!

*POP!*

This soup is not only a luscious meeting of early springtime form and function, but is super ultra pretty and tasty and slinky sexy (a favorite word of that honey-of-a-girl Pace…check out her fabstatic noveau blog will ya?) in a smooth n’ silky kinda way. Mix that with some warm, chivey, baby biscuits and, well...*POP!*

It's just that luscious my peaches, exactly like you.

Which is why you simply must try it, and taste the joy.

8 cobs of corn
3 tablespoons butter
1 leek, white part only, minced
3 cups vegetable stock
1 cup cold water
salt and white pepper


With a sharp knife, remove the corn from the cobs. Set aside.

In a large soup pot over low heat, melt the butter, then add the leeks and sweat (cook without adding color/browning) until translucent. Add the corn and cook, stirring sometimes (why always occasionally. Why not sometimes?) until cooked through. Add the water and the stock and raise heat to medium. Cook for 10 minutes. Remove half the soup and puree in a blender. (Please be extra careful here, hot liquids expand in a blender, so never fill it more than half way) then strain through a fine mesh strainer into a bowl. Repeat with the rest of the soup.


Before serving, taste and adjust seasonings, garnish with the biscuits and some additional chives.

Serves six

Now, this part of the recipe is taken verbatim from the fine folks over yonder at Cooks Illustrated. Nothing has been changed (much). I just cut them into small circles and used three per bowl of soup. Sass-tastic!

2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons minced fresh chives
1 1/2 cups heavy cream

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.


Whisk together flour, sugar, baking powder, salt, and chives in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to counter-top, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

Shape the dough into a round, 3/4-inch thick. Cut into small rounds with a biscuit cutter, making sure not to twist the cutter as you cut the biscuit out. Place rounds in groupings of three on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.


© 2008 Fresh Approach Cooking
______________________________________

Scoop: The Los Angeles Times is going to be naming Two Stoners Dudes Catering (recently seen on the Food Network) the "Best Catering Company in L.A." in an upcoming edition. The Dudes do not have a website, or business cards. They DO have a cookbook coming out soon though. You heard it here first.

BACON SALT!!!!

The Chinook salmon in the Sacramento River have disappeared. The almost complete collapse of the richest and most dependable source of Chinook salmon south of Alaska left fisheries experts struggling for reliable explanations — and coming up dry. The $150 million fishery, which usually opens for the four-month season on May 1, is almost certain to remain closed this year from Oregon to the Mexican border. As a result, Chinook, the most prized species of Pacific wild salmon, will be hard to come by until the Alaskan season opens in July. Even then, wild Chinook are likely to be very expensive nationwide. - LA Times

Crème Fraîche is often described merely as French sour cream. But that is far too simple of a comparison.




Crème fraîche has a more complex flavor than standard sour cream. It is at the same time tangy as well as velvety smooth and rich.
It can be used to make lovely, moist cakes, as a delicious topping for strawberries or as a nice contrast to the sweetness of brownies, and is spectacular when swirled into creamy soups.

I often find recipes in my French cookbooks that call for crème fraîche and before we moved to France it was impossible to find. So I made my own. I understand that it is now available at some grocery stores in America, but it can be ridiculously expensive. I suggest you try making it yourself. The process is relatively simple, and once you get a taste for crème fraîche, you'll be hooked!

To make 1 cup of crème fraîche, pour 1 cup heavy (whipping) cream into a clean jar, add 2 tablespoons buttermilk or yogurt, cover the jar tightly, and shake it for about a minute. Then just leave the jar at room temperature for 12 to 24 hours, or until the crème fraîche thickens slightly. How quickly it thickens will depend on the temperature of the room - the warmer the room, the faster it will thicken.
When it is nice and thick, chill the crème fraîche in the refrigerator for a day before you use it.
It can be kept in the refrigerator, covered, for about 2 weeks and will get a bit tangier day by day. See full article.

Related Entries:

Make your own Media Center PC - 23 February 2006

自制过山车 - 13 十一月 2006

Homemade Yoghurt Can Delay Onset of Diabetes - 04 July 2007

Etsy, for all things homemade - 10 November 2007

Contents of this feed are a property of Creative Weblogging Limited and are protected by copyright laws. Violations will be prosecuted. Please email us if you'd like to use this feed for non-commercial activities at feeds - at - creative-weblogging.com.

BREAKFAST DISH OF BEEF Slices of Cold Roast Beef (underdone)—4d. 1/2 gill Melted Butter Sauce—1/2d. 1/2 gill Gravy or Water Salt and Pepper 1 tablespoonful Walnut Ketchup or Vinegar—1/2d. 1 tablespoonful Red Currant Jelly—1d. Total Cost—6d. Time—Half an Hour Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and [...]

SOUP MAIGRE

1/2 lb. Rice—1d.

2 oz. Butter—2d.

1 gill Milk—1/2d.

Salt

2 Eggs

1 Carrot

1 Onion—2 1/2d.

Total Cost—6d.

Time—Half an Hour

Wash the rice well in two waters, put into a saucepan with 2 1/2 pints of cold water and the onion and carrot whole. As the rice begins to swell add some more boiling water, until it is about the right consistency. Take out the onion and carrot and stir in the butter, a small piece at a time. Beat the yolks of the eggs in a basin, stir them quickly in, and bring again to boiling point, but do not let it boil; season with salt, and serve at once, with tiny rusks of bread. Make these by cutting up a dry crust into small pieces, dipping them in water, and baking until crisp in a moderate oven.



Cornish Game Hens