On 10-06-22 12:35, Charles Blackburn <=-
spoke to Dale Shipp about Curry <=-

oooh,. that does sound yummy.. although i 'd have to use
vegetable oil as my body is not a friend of anything
"nutty" outside of my missus :D

You just ran into one of the unwritten rules about recipes. They are
meant to be guides. Many people will take a recipe, especially those
posted here, and make instant changes to suit their preferences before
even trying it.

but that DOES sound nice... I've saved that and will try that at some point.

I'm glad that I hit the target on first try.

For instance, some people would substitute boneless thighs instead of
breasts. Others would omit the white wine.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Swiss Chicken Bake
Categories: Easy, Tested
Yield: 2 Servings

2 lg Boneless/skinless chicken
Breasts
8 oz Sliced mushrooms (fresh)
-sauteed in butter
2 tb Butter
2 c Shredded swiss cheese
1 cn Cream of mushroom soup
1/4 c Sour cream
1/4 c White wine
1/4 c Grated parmesean cheese

Place chicken in ungreased 2 quart baking dish, add mushrooms.
Sprinkle with swiss cheese. In a small bowl combine soup, sour cream
and wine. Pour over chicken.

Bake in preheated 350 degree oven for 45 minutes. Sprinkle with
Parmesan cheese return to oven for an additional 5 to 10 minutes OR
until chicken is cooked through and casserole is bubbly.

Place chicken on serving plate. Stir sauce to blend and serve on the
side with ladle.

Tested 4-12-06
Used white wine. Interesting sauce - a bit thin. I would probably
add a few teaspoons of instant potato buds to the sauce right before
serving to thicken sauce up.

Will try again - perhaps using cream cheese instead of sour cream.

Casserole presentation is totally white - needs color for
presentation of veggies.

Variation of recipe from About.com.

MMMMM


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Dale Shipp wrote to Charles Blackburn <=-

but that DOES sound nice... I've saved that and will try that at some point.

I'm glad that I hit the target on first try.

For instance, some people would substitute boneless thighs instead of breasts. Others would omit the white wine.

I've noticed that many of the "professional" recipe sources Bon Ap, NYT, Saveur, etc.) are using more and more "dark" meat in place of breast.

I subscribe to both NYT Cooking and Saveur for the fresh ideas and the reworkings of old favourites.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Chicken Thighs w/Peaches, Basil & Ginger
Categories: Poultry, Fruits, Herbs, Wine
Yield: 3 Servings

1/2 lb Hard peaches
1 lb Boned, skinned chicken
- thighs; in 1" strips
2 tb Extra-virgin olive oil
2 tb Dry (fino) sherry
2 tb Chopped fresh basil
2 cl Garlic; minced
1 (1") piece fresh ginger
- root; grated
1/2 ts (ea) kosher salt & black
- pepper
Crusty bread or rice; for
- serving

Set oven @ 400+|F/205+|C.

Halve peaches, remove pits and slice fruit 1/2" thick.

In a 9" by 13" pan, toss all ingredients except 1
tablespoon basil. Roast until meat is cooked through and
peaches are softened, about 20 minutes. Garnish with
remaining basil. Sauce will be thin, so serve with
crusty bread for sopping or over rice.

by Melissa Clark

Yield: 3 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Seeing is deceiving. It's eating that's believing.
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Re: Recipes
By: Dale Shipp to Charles Blackburn on Fri Oct 07 2022 01:20:04

On 10-06-22 12:35, Charles Blackburn <=-
spoke to Dale Shipp about Curry <=-

oooh,. that does sound yummy.. although i 'd have to use
vegetable oil as my body is not a friend of anything
"nutty" outside of my missus :D

You just ran into one of the unwritten rules about recipes. They are
meant to be guides. Many people will take a recipe, especially those posted here, and make instant changes to suit their preferences before even trying it.

oh i know, just in this particular case it would NOT be a pleasant experience lol

but that DOES sound nice... I've saved that and will try that at some point.

I'm glad that I hit the target on first try.

For instance, some people would substitute boneless thighs instead of breasts. Others would omit the white wine.

but there's nothing wrong with a couple of firm breasts and a bottle of white wine LOL and yes i'm talking about chicken :D

regards
===

Charles Blackburn
The F.B.O BBS 21:1/221 618:250/36
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