10/16/2009 10:10:33 AM
I added some tunes

6/21/2006 1:04:32 PM
Recipe of the week

6/21/2006 1:04:32 PM

Recipe of the week
All the recipes I'll share with you here are ones that we have tried and everybody liked, so here goes, kickin' it off with chicken tenders.

Ingredients
4 ounces angel hair pasta
1/3 pound each green beans, snow peas and asparagus (or any combination equaling 1 pound)
2 cups shredded cooked chicken
1 cup halved California ripe olives
1/3 cup olive oil
1/2 cup pine nuts
1 tablespoon minced garlic
1-1/2 teaspoons bottled red pepper flakes
6 tablespoons white wine vinegar
1/4 teaspoon salt

Cook Time 10 minutes
Prep Time 30 minutes

Break up pasta coils a bit then cook in boiling water as package directs, about 7 minutes. Cut beans and snow peas into julienne strips and asparagus diagonally into 1-inch lengths. Drop beans and asparagus into boiling water, cook 1 minute then drain and run under cold water. (Snow peas are not cooked). Combine pasta, chicken, vegetables and olives in salad bowl.

For dressing, heat olive oil in small skillet, add pine nuts and toast 2 minutes or until light golden. Remove from heat then add garlic, pepper flakes, vinegar and salt (quickly placing lid over to prevent splattering). Pour dressing over salad and toss to coat.

6/21/2006 2:37:51 PM

I Like the recipe. Give me a link to your songs. :)

8/13/2008 3:53:07 PM

Diane-I love your recipe. Ya know we Italians love to make music, love and food! Your recipe inspired me to use a recipe/metaphor to describe my music. It's right above my songs. Have a peek.

Here's an easy dish I created: Raviloi topped with Afredo sauce, chopped spinach, mozzerella, mushrooms and scallops.

8/13/2008 6:01:21 PM

Hey, you found my old topic. Glad you like it. Back then I thought about posting them (recipes) regularly. Maybe I will. Great sounding dish! And I will take a look at your page.

8/13/2008 6:30:28 PM ---- Updated 8/13/2008 6:31:59 PM

Hello Dianne ... thought I'd come visit a saner thread ... :)

Your recipe looks great ... now I'm hungry .... (Wonder what I can catch for the meat ... don't see no chickens handy) ...

We have another recipe poster here as well ... a true Italian ... He's off on a cruise right now, but we expect him back in the near future ... I think there are still some recipes posted in his blog section...

Vincenzo Pandolfi

8/14/2008 2:33:52 AM

I don't like chicken tenders.

8/14/2008 3:02:04 AM ---- Updated 8/14/2008 3:03:11 AM

Some interestingly named dishes from an old cook book. Anyone want to try these?


1) Humble Pie - a 19th Century English dish

The parts of the deer that rich folk don't want - Kidneys, intestines, heart, etc.
English Autumn Fruits - usually apples, pears, raisins

Sugar, salt, cloves, nutmeg
Plenty of suet.

Boil the meat until tender, then mix in other ingredients.
Add suet and cook on a low flame for about an hour.


2) Chips on the shoulder

1 14-ounce can chopped tomatoes
2 pounds boned shoulder of pork
Salt and freshly ground black pepper
1lb potatoes, peeled and quartered
2 medium onions, peeled and quartered
1/2lb turnips and or swede, peeled and quartered
1 pound Granny Smith apples, quartered and cored
6 garlic cloves
4 fresh thyme springs

Drizzle the olive oil in large baking pan. Add the chopped tomatoes and their juice. Place the pork on top. Season with salt and freshly ground black pepper.
Cover tightly and bake in the oven for 1 hour. Meanwhile, in a large bowl, toss together the vegetables, apples, salt, and freshly ground pepper.
After 1 hour of cooking, scatter the vegetables, apples, and garlic around and over the pork. Add thyme on top. Cover and seal the pot. If you do not seal the pot, be sure to check the pork and add 1/4 cup water or more to prevent the vegetables from burning. Bake 1 more hour in the oven. Serve with chips


3) Eating Crow - an late 19th century American Dish

Preparation
De-bone crows in a similar fashion to a quail or pigeon.

Soak the crow (only the breast is worth preparing) in water with a tablespoon of salt for 30 minutes to draw out some of the blood.
Marinate the breast for about half an hour in teriyaki sauce.

Grill breast for no more than 10 minutes on each side.
note: overcooking tends to dry the meat out.


4) Sour Grapes - a global dish particularly popular among the elderly

1 lb. seedless green grapes, removed from stems
1/2 cup sour cream

1/4 cup brown sugar

Mix the grapes and sour cream and chill in refrigerator for at least one hour. Serve in dessert dishes and sprinkle with the brown sugar.

8/30/2008 5:32:15 PM

Haha! Not bad. Have you taste-tested these?

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