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Old 09-16-2008, 05:41 PM   #11
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1. Open can.

2, Pour into bowl

3. Place in microwave

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Old 09-16-2008, 07:59 PM   #12
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I made this tonight and it was super good. I substituted canned shrooms for fresh and red wine for white since I had those in the pantry already and used a little red onion instead of the green onions. It made a lot so it definitely does serve 4-6 as I have leftovers.

Chicken with wine and mushrooms

  • 4 to 6 chicken breast halves, boneless
  • 6 tablespoons flour, divided
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 4 green onions, sliced

Wash chicken and lightly pat to remove excess moisture. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer. In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.
Serves 4 to 6.
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Old 09-16-2008, 11:26 PM   #13
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Originally Posted by Knitting_Guy View Post
1. Open can.

2, Pour into bowl

3. Place in microwave

--The member formerly known as Demonica

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Old 09-17-2008, 05:58 PM   #14
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Here's one of my recipes I posted on an English forum I belong to. It's a traditional Dublin favourite which my father would have been familiar with, growing up there.

Years ago, Dublin was one of the poorest cities in Europe. Large families lived in old tenements, and what was needed were meals which were inexpensive, filling and nourishing. Dublin Coddle was a great, traditional favourite, eaten on a Friday or Saturday night. It is a sort of stew, using sausages instead of meat. It's uncritical in cooking, so it doesn't matter if Himself is a bit late home from the pub.

Utensils you will need:
A casserole pot with a lid (a deep one is best), a frying pan, a pair of tongs, a saucepan and a measuring jug.

8 plump, good-quality pork sausages
4 rashers of dry-cure bacon
30 grams beef dripping
2 large, strong onions, chopped
2 cloves of garlic, peeled and crushed
4 medium old potatoes, peeled, cut in 3 mm slices
180 ml stock, made from chicken stock cube
Pepper, dried sage if liked

Preheat the oven to 180C or equivalent. Place sausages in saucepan, cover with cold water and bring to boil. Reduce heat, simmer uncovered for 7 minutes, then allow to cool. If any pockets of excess fat are visible inside the skins at this stage, pierce them and carefully drain it off, or it will spurt out when you brown them. Cut bacon into 2 cm strips.
Heat dripping in frying pan, cook bacon for one minute. Add chopped onions and cook until golden. Add garlic and cook for one minute. Remove bacons, onions and garlic. Cook sausages in frying pan until well-browned and set aside.
Arrange the potato slices in the base of the casserole dish. Add the onions, garlic and bacon. Sprinkle with pepper and dried sage if using. Make up the chicken stock and pour into the dish. Arrange the sausages on top, cover the dish and cook at 180C for about one hour.

For authenticity, serve with Guinness and white or brown soda bread.
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Old 09-22-2008, 02:34 PM   #15
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I forgot about this, I get a quarterly (I think it's quarterly) 60 page magazine from Kraft Foods called Food & Family. It's FREE! It has a bunch of recipes made from just a few ingredients. Some of the recipes aren't super healthy but they offer ways of lowering the fat content ect. at the bottom of the recipe if you want/need to do that. Some of them are really good. You can sign up at
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Old 09-23-2008, 07:52 AM   #16
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Have you heard of the book "Cheap. Fast. Good." by Beverly Mills and Alicia Ross?

I *LOVE* this book-it has some really great recipes that have since become staples in my line-up of recipes; here are a few~

Pasta Fagioli Soup
Refried Bean Soup (all the soups I've tried are even better the second day!)
BBQ Chicken and Black Bean Burritos
Hawaiian Meatballs
Sausage and Pepper Pasta

There are a ton of recipes in this book-it was worth every penny! If you want me to share any of these, let me know! There are lots of really good tips throughout the book as well. The way they write out the steps is very helpful and makes for quick prep~I usually actually finish the recipes in 30 minutes or so-very cool, as I love to cook, but I love to be done with it quickly too, for regular every-day meals when everyone is *waiting* (so impatiently, lol) for supper.

They've written another book as well, called Desperation Dinners (lol) that also seems really popular~I may have to try that one too
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