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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Away
    MikM Away
    Mik
    wrote on last edited by
    #413

    Turned out great

    4918E64D-5C9F-48BC-8CA0-3E375E5A73C0.jpeg

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • MikM Mik

      Chicken Marsala cooking now, with steamed broccoli spears.

      This Chef John guy on Allrecipes has good stuff.

      https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

      LuFins DadL Offline
      LuFins DadL Offline
      LuFins Dad
      wrote on last edited by
      #414

      @Mik said in The Cookbook:

      Chicken Marsala cooking now, with steamed broccoli spears.

      This Chef John guy on Allrecipes has good stuff.

      https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

      Seems a little simple…

      The Brad

      MikM 1 Reply Last reply
      • LuFins DadL LuFins Dad

        @Mik said in The Cookbook:

        Chicken Marsala cooking now, with steamed broccoli spears.

        This Chef John guy on Allrecipes has good stuff.

        https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

        Seems a little simple…

        MikM Away
        MikM Away
        Mik
        wrote on last edited by Mik
        #415

        @LuFins-Dad said in The Cookbook:

        @Mik said in The Cookbook:

        Chicken Marsala cooking now, with steamed broccoli spears.

        This Chef John guy on Allrecipes has good stuff.

        https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

        Seems a little simple…

        Best I’ve made, and I’ve been making it for 35 years.

        Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.

        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

        Aqua LetiferA 1 Reply Last reply
        • MikM Mik

          @LuFins-Dad said in The Cookbook:

          @Mik said in The Cookbook:

          Chicken Marsala cooking now, with steamed broccoli spears.

          This Chef John guy on Allrecipes has good stuff.

          https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/

          Seems a little simple…

          Best I’ve made, and I’ve been making it for 35 years.

          Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.

          Aqua LetiferA Offline
          Aqua LetiferA Offline
          Aqua Letifer
          wrote on last edited by
          #416

          @Mik said in The Cookbook:

          Good ingredients and great technique makes a great recipe. A million ingredients just makes a mess.

          Ayep. Get the right stuff, and know what you're doing. Fancy doesn't have to factor in.

          That looks freaking amazing.

          Please love yourself.

          1 Reply Last reply
          • MikM Away
            MikM Away
            Mik
            wrote on last edited by
            #417

            I think it will be better tomorrow, served over polenta.

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • George KG Offline
              George KG Offline
              George K
              wrote on last edited by
              #418

              Grilled Cheese...

              I've been making it in the air fryer lately, and I'm liking the results.

              White bread, slathered with butter (or mayonnaise)
              American cheese - usually 1 slice, but 2 might be better because cheese.
              Shredded mozzarella
              Roma tomato slices
              Basil

              Any suggestions?

              "Now look here, you Baltic gas passer... " - Mik, 6/14/08

              The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

              1 Reply Last reply
              • MikM Away
                MikM Away
                Mik
                wrote on last edited by
                #419

                🥓

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                George KG 1 Reply Last reply
                • MikM Mik

                  🥓

                  George KG Offline
                  George KG Offline
                  George K
                  wrote on last edited by
                  #420

                  @Mik said in The Cookbook:

                  🥓

                  Considered that, but it's a lot of time to make.

                  OTOH, if I just nuke it, it might be acceptable on a sammich.

                  "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                  1 Reply Last reply
                  • MikM Away
                    MikM Away
                    Mik
                    wrote on last edited by
                    #421

                    Just buy the precooked strips.

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    1 Reply Last reply
                    • MikM Away
                      MikM Away
                      Mik
                      wrote on last edited by Mik
                      #422

                      Healthy dinner tonight. Steak and Blue Cheese salad. Grass fed flat iron steak.

                      9BA6CC36-97B3-49A4-A8F2-AE1BECA1C730.jpeg

                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                      1 Reply Last reply
                      • MikM Away
                        MikM Away
                        Mik
                        wrote on last edited by
                        #423

                        Making Melt In Your Mouth Chicken tonight with a tossed salad. In the oven now. Will report back. It certainly is stupid easy.

                        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                        1 Reply Last reply
                        • George KG George K

                          Melt In Your Mouth Chicken

                          https://www.food.com/recipe/melt-in-your-mouth-chicken-breasts-37336

                          4 boneless skinless chicken breasts
                          1 cup mayonnaise
                          ½ cup parmesan cheese
                          1 tsp seasoning salt
                          ½ tsp black pepper
                          1 tsp garlic powder

                          Preheat oven to 375 degrees.

                          In a bowl, mix the mayonnaise, cheese, and seasonings.

                          Spread over each chicken breast.

                          Place in a baking dish and bake in a preheated 375 degree oven for 45 minutes or until cooked through.

                          Catseye3C Offline
                          Catseye3C Offline
                          Catseye3
                          wrote on last edited by Catseye3
                          #424

                          @George-K said in The Cookbook:

                          Melt In Your Mouth Chicken

                          Hey! I sent you this recipe a few months ago! Read ya mail!!!

                          Not for nuttin, next time skip all that seasoning stuff and sprinkle dried oregano on top. Faster and IMO will taste better.

                          Success is measured by your discipline and inner peace. – Mike Ditka

                          1 Reply Last reply
                          • MikM Away
                            MikM Away
                            Mik
                            wrote on last edited by
                            #425

                            It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.

                            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                            1 Reply Last reply
                            • MikM Away
                              MikM Away
                              Mik
                              wrote on last edited by
                              #426

                              Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.

                              I did replace half the mayo with EV olive oil.

                              https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892

                              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                              1 Reply Last reply
                              • MikM Away
                                MikM Away
                                Mik
                                wrote on last edited by
                                #427

                                Corned beef and cabbage. Why wait for St Patrick’s Day?

                                Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

                                https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                JollyJ 1 Reply Last reply
                                • MikM Away
                                  MikM Away
                                  Mik
                                  wrote on last edited by
                                  #428

                                  After only an hour my house smells like Izzy Kadet’s deli. Yum.

                                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                  1 Reply Last reply
                                  • MikM Away
                                    MikM Away
                                    Mik
                                    wrote on last edited by
                                    #429

                                    16C4C98E-6295-47E7-A7DB-BAB1EFFA8A24.jpeg

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • RainmanR Offline
                                      RainmanR Offline
                                      Rainman
                                      wrote on last edited by
                                      #430

                                      Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
                                      Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
                                      I sure miss being able to eat corned beef. The salt content is too high, damn.

                                      JollyJ 1 Reply Last reply
                                      • MikM Mik

                                        Corned beef and cabbage. Why wait for St Patrick’s Day?

                                        Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

                                        https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

                                        JollyJ Offline
                                        JollyJ Offline
                                        Jolly
                                        wrote on last edited by
                                        #431

                                        @Mik said in The Cookbook:

                                        Corned beef and cabbage. Why wait for St Patrick’s Day?

                                        Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

                                        https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

                                        Corned beef is good with fried eggs for breakfast, too.

                                        “Cry havoc and let slip the DOGE of war!”

                                        Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

                                        1 Reply Last reply
                                        • RainmanR Rainman

                                          Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
                                          Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
                                          I sure miss being able to eat corned beef. The salt content is too high, damn.

                                          JollyJ Offline
                                          JollyJ Offline
                                          Jolly
                                          wrote on last edited by
                                          #432

                                          @Rainman said in The Cookbook:

                                          Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
                                          Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
                                          I sure miss being able to eat corned beef. The salt content is too high, damn.

                                          The best salt-free cajun seasoning, used in several of the hospitals in South...

                                          alt text

                                          “Cry havoc and let slip the DOGE of war!”

                                          Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

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