Recipes

[rrpell]

I grew up in the mid-west and city chicken was a regular dish on our family's table.  

It was not chicken.  Instead, it was alternating cubes of pork sirloin and veal, made to look like a drumstick (on a skewer),  coated in bread crumbs, fried, and then finished in the oven.  I no longer eat veal so this recipe is only with pork. 

City Chicken

Ingredients
1 pound cubed pork sirloin (1 1/2 inch cubes)
1/4 cup flour, seasoned with salt and pepper
one egg beaten with 1 TBS water
1/2 cup Italian seasoned dry bread crumbs
1 TBS olive oil or vegetable oil
1/2 cup chicken stock

4 wooden skewers

1 can or jar of gravy ( pork or mushroom or one of each mixed together ), heated

Preheat oven to 325 degrees F. Spray a (9"x9") glass baking dish with cooking spray. Set aside. 

Set up a breading station. Seasoned flour, egg mixture, and then the bread crumbs.

Thread 4 cubes of pork onto each skewer. Dredge in flour, shaking off excess, then dip each skewer into the egg mixture,  followed by the breadcrumbs. Heat a nonstick pan over med high heat with 1 TBS oil of your choice. Brown the breaded pork on all sides. 

Transfer browned skewers to the prepared baking dish. Leave a little space between each one.  Pour chicken stock into the bottom of the pan and cover tightly with foil. Bake in 325 degree oven for 1 1/2 to 2 hours, or until pork is fork tender.  Last fifteen minutes of cooking take off foil.   Serve with heated gravy.

next ingredient:  ginger

[VaBelle35]

I love to cook with bourbon, probably a little too much.

I got this recipe from Garden & Gun Magazine.  It's from Chef Hugh Acheson.

BOURBON AND SPICY GINGER SODA

INGREDIENTS

Large ice cubes

3 oz. Maker's Mark (or your favorite bourbon)

1 tbsp. ginger syrup (recipe below)

2 slices fresh ripe peach (Try pear if peaches are out of season.)

2 oz. soda water

GINGER SYRUP

½ cup sugar (fine turbinado)

½ cup water

¼ lb. fresh ginger root (peeled and finely grated)

PREPARATION

Fill a 10 oz. highball glass with ice. Add bourbon and ginger syrup, and stir. Add peach slices (or pear), and pour soda water to the top of the glass. Stir gently.

For the Ginger Syrup: In a small saucepot bring the sugar, water, and ginger to a boil. Turn off the heat, and allow to steep and cool for one hour. Strain off the ginger pieces, and reserve the syrup.

Cocktail recipe from chef Hugh Acheson

Next Ingredient:  Bourbon

[Zhills]

                     

Bourbon Balls

Recipe slightly adapted from Southern Living Best Loved Cookies

1 (12-oz.) package vanilla wafers, finely crushed
1 cup chopped pecans or walnuts
3/4 cup powdered sugar
2 tablespoons cocoa
2 1/2 tablespoons light corn syrup
1/2 cup bourbon
1/2 teaspoon vanilla
Powdered sugar

1. Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.
   
   
2. Combine corn syrup and bourbon, stirring well.
   
   
3. Pour bourbon mixture over wafer mixture; stir until blended. 
   
4. Shape into 1-inch balls; roll in additional powdered sugar.
   
   Store in an airtight container up to 2 weeks.

 Next ingredient:  Boiled eggs

[Bluffbaker]

Chicken Salad

8 Servings

4 chicken breast halves

1 onion, quartered

1 stalk celery, halved

1 (8 oz.) can water chestnuts, drained and chopped

1/4 cup sweet pickle relish, drained

1 (2 oz.) jar diced pimentos, drained

1/4 cup chopped  pecans

1/2 cup chopped celery

3 hard-boiled eggs, peeled and chopped

mayonnaise (enough to moisten)

salt to taste

pepper to taste

Cover chicken with water; add salt, onion and stalk of celery.  Bring to a boil; reduce heat.  Cover and cook until chicken is tender, about 1 hour. Discard onion and celery.  Skin and debone chicken; chop into small chunks.  Add remaining ingredients; mix well.  Keep refrigerated.

Next Ingredient: Maraschino cherries

[VaBelle35]

I've seen these on Pinterest for a while and they intrigue me.  I think this is a fun New Year's Eve treat.

DRUNKEN CHERRIES  

  INGREDIENTS:

• 10 ounce jar maraschino cherries (24 cherries)
• 5 ounces alcohol of choice: amaretto, vodka (any flavor; vanilla or cake would be amazing), fireball, etc.
• 5 ounces white chocolate (I recommend using almond bark or Candiquik)
• 2 Tablespoons sprinkles

DIRECTIONS:

1. Drain liquid from the jar of cherries. (Tip: reserve the liquid to use for shirley temple drinks or cocktails.)
2. Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they’ll be.
3. Drain the alcohol from the jar. (Tip: reserve it for cocktails!) Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate. (Water and chocolate don’t mix.)
4. Work in batches: melt 2 ounces of chocolate in a small bowl. (I like using paper bowls for easy cleanup.) Melt according to package directions. Dip each cherry in the white chocolate, then dip in sprinkles and place on a wax paper lined cookie sheet. Chill to set. Working in batches of chocolate allows you not to waste any, plus allows for the chocolate to seize from the liquid without ruining the whole batch. Use a new bowl for each batch of chocolate you melt.
5. Store in the refrigerator for up to 2 days.

Next Ingredient:  Onions

[rrpell]

@VaBelle35

Pretty little treats...and I would be soakin' those cherries in bourbon!    

next ingredient: onions

[VaBelle35]

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@rrpell wrote:

@VaBelle35

Pretty little treats...and I would be soakin' those cherries in bourbon!    

next ingredient: onions

 @rrpell  I think you're right.  Bourbon all the way.

Next Ingredient:  Onions

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[walker]

Crunchy Turkey Casserole

2 cans Cream of Mushroom soup, undiluted

1/2 cup milk or chicken broth

4 cups cubed cooked turkey

2 celery ribs, thinly sliced

1 small ONION, chopped

1 can (8 oz) sliced water chestnuts, drained and halved

1 tablespoon soy sauce 

1 can (3 oz) chow mein noodles

1/2 cup slivered almonds

In a large bowl, combine soup and milk.  Stir in the turkey, celery, ONION, water chestnuts and soy sauce.  Transfer to a greased  shallow 2 quart baking dish.  Sprinkle with noodles and almonds.

Bake, uncovered, at 350 for 30 minutes or until heated through.

Serve over rice.  Makes 6-8 servings.

NEXT INGREDIENT ..... GROUND ITALIAN SAUSAGE

[Zhills]

Italian Casserole 

Ingredients

• 1 (8-ounce) package spaghetti, uncooked
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 clove garlic, minced
• 1/2 teaspoon dried whole marjoram
• 1/4 to 1/2 teaspoon dried whole tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound Italian sausage
• 1 large onion, chopped
• 1 egg, slightly beaten
• 1 (16-ounce) carton ricotta cheese
• 1 tomato, chopped
• 1/3 cup chopped fresh parsley

Step 1

Cook spaghetti according to package directions; drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.

Step 2

Combine spinach and next 6 ingredients; spoon over spaghetti.

Step 3

Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture.

Step 4

Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours.

Step 5

To bake, remove casserole from refrigerator, and let stand at room temperature 30 minutes. Bake, covered, at 375° for 35 to 40 minutes or until thoroughly heated.

Sprinkle top with tomato and parsley.

Just found this recipe and purchased items to make it!

Next ingredient:  Bechamel sauce

[GenXmuse]

This is a great alternative for people who aren’t crazy about ricotta cheese (like me)

Lasagna with Bechamel Sauce

Ingredients

5 3/4 cup Homemade or not Spaghetti Sauce
3 cups Milk
2 tablespoons Butter
1 tablespoon Extra Virgin Olive Oil
1/4 cup All-Purpose Flour
1/4 teaspoon Nutmeg, Fresh Ground
Ground Black Pepper, To Taste
1 pinch Salt
9 sheets No Boil Lasagna Noodles
4 cups Mozzarella Cheese, Freshly Grated
1 cup Parmesan Cheese, Freshly Grated

Cooking Directions

Preheat oven to 375 degrees.
To make Béchamel Sauce: Heat milk until hot but not boiling in a small saucepan. Melt butter and olive oil over medium-high heat. Sprinkle flour over the top and whisk until butter is well absorbed by the flour. Cook flour mixture for 1-2 minutes until just barely starting to color. Slowly pour in hot milk while whisking. Cook until sauce thickens to the constancy of cheese sauce. Stir in nutmeg, black pepper to taste, and salt.

In a deep 9"x13" pan add 2 cups spaghetti sauce to bottom of pan and spread until even.

Cover sauce with 3 noodles leaving a space for expansion between noodles and edges. Spread 1/3 of the béchamel sauce evenly over noodles. Cover béchamel sauce with 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Cover cheese with 1 1/4 cup spaghetti sauce. Repeat layers of lasagna noodles, béchamel sauce, mozzarella cheese, parmesan cheese and sauce until you have 3 layers.

Cover the last layer of tomato sauce with remaining mozzarella and parmesan cheese.

Tent lasagna with foil so it doesn't touch the cheese.

Bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until lightly browned.

Pretty easy and serves 10!

Next Ingredient: MAPLE SYRUP