[ABCDGIRL]

I think ill make this..looks yum

FIREHOUSE STUFFED CHICKEN

4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper

Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.

To serve, pour gravy over chicken breasts and serve with rice.

except what can i use in place of white wine?


or this:

GREEK CHICKEN

1/4 lb. feta cheese, crumbled (about 1 c.)
1 tbsp. lemon juice
1 tsp. dried oregano leaves
6 lg. skinless, boneless chicken breast halves (about 2 lb.)
3/4 tsp. salt
1/4 tsp. pepper
All-purpose flour
2 tbsp. olive or salad oil
1 tsp. chicken-flavor instant bouillon
1 med. tomato, diced
1/2 sm. bunch spinach, sliced (about 2 c. loosely packed)

ABOUT 40 MINUTES BEFORE SERVING:
In small bowl, with fork, mix feta cheese, lemon juice, and oregano until smooth. On work surface, with meat mallet or dull edge of French knife, pound each chicken breast half to 1/2 inch thickness.

With knife or small metal spatula, spread cheese mixture over each breast half to within 1/2 inch of edge. Fold chicken breasts crosswise in half to enclose filling; secure with toothpick. On sheet of waxed paper, mix salt, pepper, and 1 tablespoon flour; use to coat chicken.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown on both sides, turning once.

Meanwhile, in cup, mix chicken-flavor instant bouillon, 1 tablespoon flour, and 1 cup water until smooth. To chicken in skillet, add flour mixture, tomato, and spinach; over high heat, heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until chicken is fork-tender and loses its pink color throughout. Remove and discard toothpicks to serve chicken. Makes 6 servings.

[hijabihoodlum]

except what can i use in place of white wine?

in place of wine in dishes you can use just plain water, chicken broth (for savory dishes), or even juice (for sweet dishes). the point is just to get the liquid in there.

[RestlessSoul]

do any of you guys buy Midamar zabiha turkey slices? seeing as i've never eating any type of cold cut before, what exactly is the best way to eat it in a sandwich (sauce, toppings, etc.)? and do you have to cook it first? I ask b/c there is slight broth in the package and it is not dry like I thought cold cuts should be? help a brother out

while i'm at it: easy to make vegetable sandwich for students

coat some cut up green peppers, red onions, eggplant and zucchini slices, and mushrooms with some olive oil, throw them on a grill pan and let it do it's magic. it tastes amazing if you eat it as a sandwich.

[Skinwalker]

Originally Posted by MoonStar

I've made a few eggplant dishes and I've never done that, I don't think it's necessary. I've made eggplant parmesan with the regular large eggplants and it didn't taste bitter. (but it also gets coated and battered and covered with sauce, so I didn't notice any bitterness).



I use olive oil to cook the chicken in instead of butter, butter burns more easily plus there's too much butter in the recipe, I use only half of what it says, I add a few tablspoons of butter later when I add the spices.

Thanks for that Moonstar. I'd heard you had to salt it somewhere. I don't batter it, but I've attempted frying it in olive oil and it is always soggy as it absorbs so much oil. Then I worry about eating all of that. Do you think it is better to bake it? It just seems to taste better when I visit the Turkish restaurant than my poor attempts. They seem to have a way to bring out the whole flavor without turning it to mush.

[MoonStar]

Try the roasted eggplant and veggies I posted, I like it best baked.

[Variable]

My Mole Miracle - by Variable

Me and some friends made mole last week! (for those of you who know not... mol-ay: mexican sauce of spices and chocolate)

The recipe was intense, it called for loads of ingredients that were strange to us, and some kind of oven that we probably couldn't get north of San Diego. It was also going to take 3hrs to make.

We had barely enough of the ingredients, about 40 minutes to make it, and none of these advanced mole making ovens.

But, we perservered, and threw one thing after another into the blender - jalapenos, cloves, cinammon, two pieces of toast, chocolate... We liquified it all and threw it into a standard pot.

It actually turned out like the store bought stuff.

The moral of this story - with enough perserverance and will-power you don't even need to follow a recipe, the food just magically transforms in your pot into what you want.

[MoonStar]

I never heard of it before, just looked up the recipe, sure has a lot of things in it! Sounds good though.

what did you eat it with?

[Variable]

Originally Posted by MoonStar

I never heard of it before, just looked up the recipe, sure has a lot of things in it! Sounds good though.

what did you eat it with?

Normally you have it on chicken in tortillas (and then they are called 'enmoladas' instead of enchiladas which are in chile sauce). And then you sprinkle on some local cheese and onions.

But... we were surrounded by vegetarians, so we used a bean base on chipotle tostadas. That was pretty good, albeit untraditional.

I'm still very proud of our mole achievment. It's one of those recipes that make even the sturdiest chef shudder, and think about buying prepared stuff.

[Sea_of_Roses]

Greetings


Does anyone know how to make Lentils.....I know many Indian people eat Lentils with Roti but Im not sure how they make the dish...Im not even completely clear on the name...can anyone please help me, there's a rep point in it for you

[Timbit]

Originally Posted by Sea_of_Roses

Greetings


Does anyone know how to make Lentils.....I know many Indian people eat Lentils with Roti but Im not sure how they make the dish...Im not even completely clear on the name...can anyone please help me, there's a rep point in it for you

Daal?

It's the easiest thing ever.
Tell me what kind of daal you wanna cook.

[hijabihoodlum]

Originally Posted by Variable

My Mole Miracle - by Variable

Me and some friends made mole last week! (for those of you who know not... mol-ay: mexican sauce of spices and chocolate)

The recipe was intense, it called for loads of ingredients that were strange to us, and some kind of oven that we probably couldn't get north of San Diego. It was also going to take 3hrs to make.

We had barely enough of the ingredients, about 40 minutes to make it, and none of these advanced mole making ovens.

But, we perservered, and threw one thing after another into the blender - jalapenos, cloves, cinammon, two pieces of toast, chocolate... We liquified it all and threw it into a standard pot.

It actually turned out like the store bought stuff.

The moral of this story - with enough perserverance and will-power you don't even need to follow a recipe, the food just magically transforms in your pot into what you want.

that sounds so exciting! i've heard about mole ever since my first year of spanish in 8th grade, so eventually i'll have to get around to it; it sounds amazing.

[Variable]

Originally Posted by Timbit

Daal?

It's the easiest thing ever.
Tell me what kind of daal you wanna cook.

I am hitting you up for Daal recipes. But I thought you needed a pressure cooker or slow cooker or something like that. All I've got is a pot.

[Variable]

Originally Posted by hijabihoodlum

that sounds so exciting! i've heard about mole ever since my first year of spanish in 8th grade, so eventually i'll have to get around to it; it sounds amazing.

Real deal mole isn't just dinner... it's like a spiritual experience. Try it out!

[Timbit]

Originally Posted by Variable

I am hitting you up for Daal recipes. But I thought you needed a pressure cooker or slow cooker or something like that. All I've got is a pot.

Okay, do that and I'll hit my mom up for daal recipes. She doesn't actually have any though. :P

Yeah, you can cook daal in a pot. That's how we do it. Doesn't take that long either.

[raatkirani2005]

Originally Posted by Variable

I am hitting you up for Daal recipes. But I thought you needed a pressure cooker or slow cooker or something like that. All I've got is a pot.

That's all you need--a pot. Rinse and soak daal in water for a few hours (or overnight for tougher daals, like kabuli chanay, maash/urid).
The following is a basic recipe for daals like masoor, moong, chana, sabat masoor, etc. Maash daal won't cook well with this method.
In the pot, add soaked daal, and add water until daal is well covered and there is an inch of water over them. Start boiling on high heat, then reduce to medium low. You can add a little salt, chili pepper and a pinch of turmeric ot water. The daal will cook itself in a couple of hours. You'll see that it's becomes soupy with time and by all means add extra water if needed to maintain consistency. If you keep the heat to medium low, it won't stick to the bottom and burn. Some people say not to overstir that daal while cooking it, otherwise it won't soften. Just stir every so often to see that it's okay. Once it's soft and soupy, you can do a tarka for flavor (some people call it a baghaar, but I'm Punjabi, so tarka it is). In a separate frypan, heat oil with some finely chopped onions, cumin seeds, and chopped garlic. Fry until onion has browned and carefully pour the contents of frypan (including the oil) into the daal pot. Stir through and you're done. Garnish with 1/2 tsp garam masala and cilantro.