Marion Morrison
Diamond Member
- Feb 10, 2017
- 59,298
- 16,837
- 2,190
- Banned
- #41
I do chicken and drop dumplings with real greens.
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Mah pressure cooker! It's like the Crock Pot that gets 'er done in 1 hr.
The crock pot is for people who don't really know how to cook!
I do chicken and drop dumplings with real greens.
Ones you have to roll and cut. They come in a paper grocery bag. Seasoned with fried Salt Pork.I do chicken and drop dumplings with real greens.
What are real greens?
Mah pressure cooker! It's like the Crock Pot that gets 'er done in 1 hr.
The crock pot is for people who don't really know how to cook!
The pressure cooker is the bomb! (pun intended)
Seriously though, the time before last that I made Spanish Bean Soup, I had to cook it for 2 1/2 days.
Last time was 3 hours max and done.
Ones you have to roll and cut. Seasoned with fried Salt Pork.I do chicken and drop dumplings with real greens.
What are real greens?
Ones you have to roll and cut. Seasoned with fried Salt Pork.I do chicken and drop dumplings with real greens.
What are real greens?
Like lettuce? What is it. What type of veg?
I just prefer chicken in sauces rather than fried. I make chicken thighs with a sweet and spicy sauce that are awesome and baked in the oven so a lot healthier too, and I love sticky chicken wings. I prefer that type of chicken to fried chicken.
I make it several ways and with greens....But my audience has a hard time with it....I do chicken and drop dumplings with real greens.
I just prefer chicken in sauces rather than fried. I make chicken thighs with a sweet and spicy sauce that are awesome and baked in the oven so a lot healthier too, and I love sticky chicken wings. I prefer that type of chicken to fried chicken.
Definitely.
Try this one...Mario Batali's amped up version of Chicken Saltimbocca...awesome. It is still very good without the cauliflower fondue if you don't want to mess with that. But even better with it, but the cauliflower needs to be market fresh. Grocery store cauliflower is very-very hit/miss.
I've not had salmon patties in ages..My Ma used to make them a lot...At the risk of sounding immodest (and to paraphrase Ava Gardner):
I'm a swingin' cook.
I have quite a few specialities ranging from simple everyday to fancy fare:
Everyday:
- Rotisserie chicken
- Salmon patties
- Cal-Mex chicken filling (can be used for lots of dishes)
- Meat sauce (again, can be used for spaghetti, lasagna...)
- Chile
- Chile rub flank steak (grilled)
- Sloppy Joes (mr. boe's fav)
- And a variety of homemade soups
Fancy:
- Sauteed filet mignon (from the compete meat cookbook)
- Fish a la banana (actually filet of sole west indies from the jr. league cookbook)
- Braised Short Ribs
- Oso Bucco
- Chicken Tettrazini
I also am a pretty adept baker - savory and desserts.
When I have some time, I'll post a few recipes if requested.
I just prefer chicken in sauces rather than fried. I make chicken thighs with a sweet and spicy sauce that are awesome and baked in the oven so a lot healthier too, and I love sticky chicken wings. I prefer that type of chicken to fried chicken.
Definitely.
Try this one...Mario Batali's amped up version of Chicken Saltimbocca...awesome. It is still very good without the cauliflower fondue if you don't want to mess with that. But even better with it, but the cauliflower needs to be market fresh. Grocery store cauliflower is very-very hit/miss.
No....greens that grow in winter...Ones you have to roll and cut. Seasoned with fried Salt Pork.I do chicken and drop dumplings with real greens.
What are real greens?
Like lettuce? What is it. What type of veg?
I saw cauliflower rice in the frozen section at the grocery store. I wonder what that is like? Rice made from cauliflower? Can you use it like rice or would it taste weird?