The Cookbook
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wrote on 12 Feb 2023, 23:52 last edited by
Turned out great
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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/
wrote on 13 Feb 2023, 00:10 last edited by@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…
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@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…
wrote on 13 Feb 2023, 00:21 last edited by 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.
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@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.
wrote on 13 Feb 2023, 02:34 last edited by@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.
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wrote on 13 Feb 2023, 02:55 last edited by
I think it will be better tomorrow, served over polenta.
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wrote on 13 Feb 2023, 13:16 last edited by
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
BasilAny suggestions?
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wrote on 13 Feb 2023, 13:26 last edited by
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wrote on 13 Feb 2023, 13:30 last edited by
@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.
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wrote on 13 Feb 2023, 13:53 last edited by
Just buy the precooked strips.
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wrote on 17 Feb 2023, 23:06 last edited by Mik
Healthy dinner tonight. Steak and Blue Cheese salad. Grass fed flat iron steak.
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wrote on 26 Feb 2023, 23:27 last edited by
Making Melt In Your Mouth Chicken tonight with a tossed salad. In the oven now. Will report back. It certainly is stupid easy.
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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 powderPreheat 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.
wrote on 26 Feb 2023, 23:29 last edited by Catseye3@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.
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wrote on 27 Feb 2023, 00:26 last edited by
It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.
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wrote on 2 Mar 2023, 16:33 last edited by
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
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wrote on 12 Mar 2023, 18:42 last edited by
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
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wrote on 12 Mar 2023, 19:28 last edited by
After only an hour my house smells like Izzy Kadet’s deli. Yum.
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wrote on 12 Mar 2023, 23:36 last edited by
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wrote on 13 Mar 2023, 09:01 last edited by
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. -
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/
wrote on 13 Mar 2023, 14:20 last edited by@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.
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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.wrote on 13 Mar 2023, 14:26 last edited by@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...
