How exciting I'll share mine if you guys share yours!!!!!


I got this killer recipe for custard or "flan"

We just got done with 'Carribean Week' at the resort I work at...I made this out in the lobby for guests waiting in line...

Caribbean Citrus Chicken

6 skinless, boneless chicken breast halves
Salt and freshly ground black pepper
1 teaspoon minced garlic
2 tablespoons butter or margarine
2 teaspoons finely shredded lime peel
1/4 cup fresh lime juice
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 medium oranges
Hot cooked long-grained rice (optional)
Additional lime wedges for accompaniment

1. Rinse chicken; pat dry with paper towels. Season with salt and pepper.
2. In a large skillet cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is tender and juices no longer pink, turning chicken once and stirring garlic occasionally.
3. Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside.
4. Peel oranges, removing pith. Reserving juice, cut oranges in half lengthwise, then cut crosswise into thin slices. Add any reserved orange juice and the lime juice mixture to skillet.
5. Place orange slices on top of chicken. Cover and cook for 1 to 2 minutes our until heated through.
6. To serve, spoon any reserved drippings over chicken. Serve with cooked rice and additional lime wedges for accompaniment, if desired.

Nikster said:

MMMMM! I love this recipe...ive done this before

My Problem, is I am a cook, among other things I love to do. I love cooking, and I would love to "share recipes" unfortunally, I don't really have any. Rather I know cooking tricks. Maybe I could "write" down my recipe ideas down, but then I would have to name them and what not.

Help! Is it possible to make a tagliatelli dish with beef mince? I could do with some help and advise on this one.
[Edited 4/6/06 3:26am]

MickG said:

I'd like to hear some of your tips, if you'd care to share. I love cooking too, although it is only a hobby with me.

I'll start off with a tip of my own :

Cooking venison steak :

Always wash and dry the steaks before cooking.

Create a 'rub' consisting of olive oil, salt and pepper, and herbs of your choice and rub in to the steaks before cooking. I usually put crushed juniper berries, thyme and oregano into mine.

Heat a pan to 'very fucking hot' before cooking.

Cook the steaks 2 at a time, turning every minute, 6 minutes total for rare, 8 minutes total for well done.

Do not be tempted to cook the steaks for any longer - you'll ruin them

When cooked wrap them in tin (aluminium) foil and let them rest for 10 minutes.

The steaks will continue to cook the rest of the way in the foil.

If you're cooking more than 2 steaks remember that the first one's you cooked may go cold before you're finished, so after they've had their 10 minute rest stick them in a warm oven (no more than 130c) still wrapped in the foil.

While the steaks are resting add a cup of good red wine (none of your cheap shit) to the juices in the pan, add a couple of spoonfuls of cranberry sauce. Boil the shit out of it until it is reduced to about 1/3 of it's original volume.

Serve the steaks and pour your delicious red wine and cranberry sauce over them.

My personal preference is to serve the venison with asparagus spears and baby new potatoes.

JDINTERACTIVE said:

Just make a standard bolognaise and use tagliatelli instead of spaghetti.

Ab's Tossed Salad:

1) IstenSzek

http://www.camellia.org/k...abbage.jpg

mmmm lush

this stuff is AWESOME:

Anx...will you post the recipe for cucumber soup?

applekisses said:

do i have a recipe for cucumber soup?

Anx said:

Um...I thought you did...


http://www.prince.org/msg/100/184020

applekisses said:

oh lord.

no, i was talking about cucumber WATER. and i still haven't found a good recipe for it! i tried once, and it came out like a kind of cucumber-ade. nasty.

Anx said:

Nooooo!
This is what you said...

"Let me tell you, you don't have to be a woman to enjoy the company of a nice big, fat cucumber. why, once i took one in my hands and pushed it right into my food processor and made a yummy cold summer cucumber soup. great with light rye bread!"


Were you only joshing?

applekisses said:

only joshing.

Anx said:

I'll see what I can google up

Cold Cucumber Soup


2 large cucumbers, peeled, seeded, and grated with a box grater or food processor

1 finely minced garlic clove
a half-palmful of minced, fresh dill
2 big wooden spoonfuls each (roughly 2/3 cup each): Russian-style (thick) sour cream and Greek whole-milk yogurt (like Fage brand, available at Trader Joe's)
1/2 box organic free-range chicken broth
salt and white pepper (if you have it, black if you don't) to taste
Combine all ingredients, stir to blend, and chill. Serve topped with any of the following (or combination thereof): chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives or green onions. Serves four.

applekisses said:

Can you make it w/a veggie broth instead I wonder?

CarrieMpls said:

I'm sure of it!

MickG said:

That's kinda what I do too, other than specific stuff I have to know for my job. When I cook at home it's always "a little of this, a little of that. If I'm out of that, use more of this instead and it will be fine"

applekisses said:

Yes, m'am! I've done a version of this with veggie broth for vegetarian loved ones and they really like it. If they don't mind the addition of yougurt, you should add enough of it to give the soup a creamy consistency; it really is a nice compliment to the taste of the cucumbers...

Imago said:

hahahahahahahahahahahahahhaha