Tonamel on 23/10/2002 at 05:13

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Chicken Amaretto
(The real recipe, not the one in that other thread...)

5 Chicken Breasts, boneless and skinless
2 T. flour
1 tsp. salt
1/2 tsp. pepper
other seasonings to taste
2 T. olive oil
1 cube chicken boullion
1/2 c. Amaretto liqueur
1/4-1/2 c. whole walnuts
8 oz whole cranberry sauce (if desired. I don't.)

Combine flour, salt, peper, and seasonings. Coat chicken with mixture. Heat olive oil in large skillet. Brown chicken, then remove from skillet. Dissolve boullioncube in 1/2 c. of hot water. Add 1/4 c. chicken stock and Amaretto in skillet; boil approx 1 minute. Return chicken to skillet. Add walnuts, reduce heat, cover, and cook for 20 min. Turn meat over once, and add remaining chicken stock. Uncover. Add half of cranberry sauce; mix with stock until heated. Serve with remaining cranberry sauce on the side.


The Greatest Peanut Butter Fudge on the Planet
(Just look a the ingredients!)

1 c. oleo (which, I believe, is two sticks of Margarine.)
1 c. Nestle Quik
1 c. Peanut Butter
4 c. Confectionary Sugar

Melt the oleo in a heavy 2-3 quart saucepan. Remove from heat. Add other ingredients, and mix completely. spread into a greased shallow containter, approx 6" by 10". Refrigerate at least 20 min. Cut into squares and serve! \o/

TBE on 23/10/2002 at 05:29

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I don't have quantities, just make it how you think is best.

Amazing Potato Salad
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Some potatos - about 15 average size
Italian Dressing - just enough to cover the potatos
Dill pickles - like about 5-10? You decide
Half an onion (not sweet or too oniony)
Mayonaise - Hellman's, Best Foods or Kraft real mayonaise only. About 1-2+ cups?
Pickle juice - 4 or 5 swishes outta your pickle jar
4 or so hard boiled eggs. chopped into fingernail size bits.

Boil potatos
Cut into 1 inch cubes or something similar
Pour Wishbone or other Zesty Italian Dressing over potatos. Not too much, just enough to put flecks of the stuff in the dressing on all the potatos.
Cut some dill pickles into small chunks. Cut half of an onion into same size chunks.
Throw pickles and onions on potatos.
Put Hellman's, Best Foods, or Kraft real mayonaise over potatoes. Mix until a nice creamy white color evenly.
Pour about 4 or 5 swishes of the juice from your pickle jar onto this mixture, and mix a little more. DON'T MIX THIS STUFF TOO MUCH DURING THE ENTIRE PROCESS, OR YOUR POTATOS WILL BE LIKE MASHED POTATOS.
Chill in refrigerator for a couple hours. Enjoy.
[edit] I forgot to mention boiled eggs, one of the most important ingredients?!? FFS TBE ;)[/edit]

Tony on 23/10/2002 at 10:01

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For some reason, reading recipes from you people seems weird. It's good, but weird.

Zaphod on 23/10/2002 at 19:53

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Mango and Goat Cheese

Ingredients:
- 4 large, slightly-less-than-ripe mangoes
- A buttload of goat cheese.
- Rum (Captain Morgan's is best, but not essential)

Cut mangoes into slices, or cubey-chunks if you're having trouble with the troublesome Mango Pit. Saute mango for about 10 minutes in rum over low flame.

Keep goat cheese chilled until just before serving. Mango in one bowl, goat in another, serve with crackers. Guaranteed pleaser finger-food for any party that doesn't involve Cheetos and Hamm's.

Boiled Custard
A holiday favorite

Ingredients:
- 12 large eggs
- 1 gallon whole milk
- 1/2 cup sugar
- Teeny pinch of flour
- Vanilla extract to taste
- Rum/Brandy/Someholidayesqueliquor if desired
- 1 bigass pot

Break 12 eggs into a bowl and scramble well. Pour eggs into bigass pot. Add the whole gallon of milk and the sugar. Turn the flame on under the pot at the lowest possible setting without it going out. Add vanilla as needed. Usually about 1/2 tsp is enough, although go with what tastes right. Start stirring.

As you stir, start adding a pinch of flour. The maximum you want to add is about 1/2 tsp, and probably not even that much. Don't add it all at once, though, or it'll clump on the bottom.

Stir for about, oh, 40 minutes. Your arm should be getting tired and you should be just about bored to tears. When the liquid starts to thicken slightly, remove from heat. Note: the liquid will start to trail in a visible "wake" behind your Big Spoon. This is totally a judgement call. Take it off too soon, you've got warm milk. Too late, you have wallpaper paste. But, you can always cut it with some more milk later, so don't sweat it too much. Chill for 12 hours and serve, adding cinnamon and/or nutmeg if desigred. Garnish with cinnamon stick.

More to come later.

Tony on 23/10/2002 at 20:44

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To be perfectly honest, Mister Duck, I, uh, suck at cooking. I have borked on boxed macaroni with cheese four times now. I did make gingerbread cookies once, and they were okay. But my wonderful gramma (that's not to be confused with either grandmother or grandma, you know) has hand-written me a cookbook with lots of good advice, as I will be going out into the cruel cold world in the next few years. My gramma is a superb cook. Here is a recipe for some good pasta stuff that we affectionately call "glop." Don't let the name fool you, it's basically an sort of variant of spaghetti.

This takes approximately one hour to make if you go slowly. Boil water in a large pot (like a Dutch "oven"). Put in rotini noodles (elbows will work). The ratio of water to noodles should be about three to one, as the concoction swells to twice its original size. Put half of a pound to a pound of ground beef (called "hamburger" by most people and "meat" by barbarians) into a separate pan. Cook over medium heat until the meat is browned, then add one chopped onion (onion powder also works; I prefer onion powder myself). Cook the mixture until it is tender. Now the recipe here suggests pouring off the fat, but I wouldn't do that if I were you (unless you have problems with cholesterol or are trying to lose weight. Fat is flavor) Add salt, pepper, garlic, Italian seasoning (what's that, Turtle? No, Sailoreagle is not Italian seasoning), parsley, oregano. Now here you have some serious options. Dump either a large jar of speghetti sauce, or about two quarts of canned tomatos, or a can of tomato paste and three cans of water, or even a few cans of tomato sauce into the meat. I recommend the spaghetti sauce, but if you use it then there will not be much difference between this and spaghetti. Whatever you use, mix in the cooked noodles and let it simmer for five to ten minutes. You should probably stir it a bit. When you deem it ready, serve it and eat it, and enjoy it too (unless you borked it, in which case you must feed it to the dog. If the dog doesn't eat it, then you should renounce cooking forever and join a monastery). Now doesn't this beat paying thirty bucks to eat at a fancy faux-Italian restaurant?