I welcome your favorite recipies to be shared here in this forum

**lubby** · 06-26-2008, 08:49 PM

chicken Fricasee: I use chicken cultets
6-7 chicken cultets not too thck
1 onion chopped
1 stick butter
2 tbsp dry thyme
2 tbsp olive oil
flour for dredging chicken
1 tbsp parika
1 tsp salt
1 tsp black pepper
1/1/2 cup hot water
21 tbsp gravy master
heat oil and butter in a skillet, mix 1/2 cup flour, parika, salt and pepper in a bowl.
dredge chicken cutlets in that mixture and saute on both sides till no longer pink on the outside. take chciken out and saute onions for abour 3-4 min. sdd chicken back into pan, add hot water, gravy master and thyme. cook coverd 10 minutes or until chicken is fork & knife tender. If you want to thicken the sauce use corn starch & water.
i usually serve this over butterd noodles. if you like boneless skinless thighs you can try them instead of the chikcen cutlets.

**Curly** · 06-26-2008, 08:51 PM

*drooling* I gotta get outta here. Everything smells so damn good. (yes, I can smell it)

**lubby** · 06-26-2008, 08:54 PM

i am a very good cook

**lubby** · 06-26-2008, 09:03 PM

broccli rabe with pasta:

2 bunches fresh broccoli rabe trimmed washed and chopped
1 1/2 lbs pennes pasta cooked aldante
1 cup chicken broth
3-4 cloves garlic chopped
2 tsp red pepper flakes
grated cheese
2 tbsp olive oil

after broccoli rabe is washed and trimmed i put it in the salad spinner to get out the excess water, but if you don't have that then pat dry with paper towels. saute garlic and olve oil for 2min, add red pepper flakes and broccoli rabe. cook for 5 min. Add chicen broth and cook till broccoli rabe is almost wilted. I like mine with a slight crunch. add to cooked pasta and sprinkle on some grated cheese. and toss. if the dish seems dry you can add a little olive oil and toss again.

**Zen** · 07-14-2008, 04:50 PM

Hmm. All my recipies are in my head. I never measure anything, I just do it. That applies to cooking, not baking. My baking is horrible, but dinner, ahh. Problem is everything I like is fattening, but that's life. I can make pastas, sauces, roasts, fried foods(frying pan not deep fryer cause I don't have one), macoroni and cheese, barbeques, seasoned extra-light olive oil for bread dipping, I could stuff all of us. Spare ribs are one of my barbeque specialties. All of this paired not with a fine wine, but I myself prefer an ice cold Pepsi One. As good as some wines are, I can't eat and drink at the same time. But that's just me. I know there's plenty of you that enjoy wine with dinner. Oh, I add wine sometimes to a tomato sauce. Gives it a little extra something. If anyone has a specific request for a recipie, please reply and if I know how to make it I will be happy to tell you. By the way, I suggest any cook book by Lidia Bastianich, of Lidia's Italy cooking show on PBS. I think her website, with many free recipies, is www.lidiasitaly.com ;D ;D