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Last post 17 months ago by Whistlebritches. 10 replies replies.
CBid Cooking Baking & Recipe Thread
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8trackdisco Offline
#1 Posted: Wed, Jan 4 2023, 12:30 PM EST
Joined: 11-06-2004
Posts: 60,103
Got out of my one meal a week cooking rotation. Had the kitchen is being remodeled excuse but the remodel was done months ago, so back to square 2 or 3.

Le HockeyDad has his higher end culinary arsenal. Bucky seems to have know fear and creates interesting and reliable stuff on a budget, dkeage has his breakfast beverage specials, and MACS is the ultimate Meat Smoker. Errrrr- that is an unfortunate turn of phrase.

What I'm currently looking for is a six ingredients or less pasta kind of thing which incorporates white wine, mushrooms, garlic noodles which pair best and a couple other taste enhancers. Prep to serve time of 30 minutes preferable.

Any ideas?
DrMaddVibe Offline
#2 Posted: Wed, Jan 4 2023, 1:08 PM EST
Joined: 10-21-2000
Posts: 55,554
I make this about once a month. I usually double the recipe and take leftovers to work for lunch.

https://www.tasteofhome.com/article/olive-garden-chicken-pasta/

Doesn't exactly match the ingredients but it's stupid silly and easy to make. Everyone that has had it loves it.

PS: I've used the Winn-Dixie brand of Olive Garden salad dressing and not only is it cheaper, it tastes identical. I used their cream cheese too.

Don't forget the garlic bread!!!
HockeyDad Offline
#3 Posted: Wed, Jan 4 2023, 1:38 PM EST
Joined: 09-20-2000
Posts: 46,192
At first I was thinking escargot but that doesn’t hit the noodle element so….

Beef Stroganoff

It will take more than 30 minutes though.

Another good one: Chicken Marsala.
MACS Offline
#4 Posted: Wed, Jan 4 2023, 6:21 PM EST
Joined: 02-26-2004
Posts: 79,881
I don't currently own a smoker...

*hangs head in shame*

I'll get one, soon. Just had other things that took priority.

I have perfected prime rib, though. Make sure the meat is room temperature. This is very important.

1 stick of butter, room temp soft. Add a tbsp of cracked pepper and a tbsp herb de provence. Mix well. Slather that on the prime rib... all over. Now sprinkle that liberally with kosher salt. Oven should be preheated to 500 degrees.

Now for a little math. Exact weight of prime rib (say, for example... 5.65 lbs.) X 5 minutes = 28.25 minutes... round up, then add 1 minute for heat loss, so 30 minutes. When the oven is 500 degrees, quickly put the prime rib in and shut the door... cook at 500 for 30 minutes and then turn off the oven.

DO NOT OPEN THE DOOR. Don't crack it, don't even look at it. Just let the meat sit there for 2 hours. It will be cooked perfectly after it sits there for those 2 hours and the bonus part is... no rest. It's ready to cut and serve.
Sunoverbeach Offline
#5 Posted: Wed, Jan 4 2023, 7:31 PM EST
Joined: 08-11-2017
Posts: 14,713
Shroomies? Fungus only belongs between my toes, not on my plate
Jakethesnake86 Offline
#6 Posted: Wed, Jan 4 2023, 9:30 PM EST
Joined: 12-29-2020
Posts: 4,248
Chicken Marsala. Pretty much checks the box except you’d want Marsala wine. I make it 3-4 times a year. Love it. I do the variance with a little milk added in the wine sauce
Jakethesnake86 Offline
#7 Posted: Wed, Jan 4 2023, 9:38 PM EST
Joined: 12-29-2020
Posts: 4,248
Basically.

Cut chicken thin enough to flash fry. I like mine sorta bite sized so I don’t have to cut them up
Bread the chicken with whatever you like I use house autry medium hot seafood breader
Flash fry till it’s pretty.

Chop up mushrooms to the size you like get them cooked up
Add wine to shrooms. Butter Milk/cream. Cook

Add chicken back. Cook till everything comes together all in same pan now. Should end up with a bold creamy sauce

I serve over noodles. I just dug around to see what I need because I love that dish. It’s a fav. Try it. Google up some of the specifics. Just use one of the recipes that calls for milk or cream. I’ve done the other version and didn’t care for it nearly as much
Jakethesnake86 Offline
#8 Posted: Wed, Jan 4 2023, 9:41 PM EST
Joined: 12-29-2020
Posts: 4,248
Oh don’t overcook the chicken. Just get it almost done. When you add everythin back together let it finish in the pan then. Cause chicken breast can be funny sometimes. No one likes jiggly chicken
BuckyB93 Offline
#9 Posted: Wed, Jan 4 2023, 10:01 PM EST
Joined: 07-16-2004
Posts: 14,241
Love chicken marsala. I need to make a batch of it one of these days.

I don't like mushrooms to eat but will use them for cooking. I like the earthy/dirt flavor dimension. Cream of mushroom soup is a staple in my my pantry. Any recipe that I cook that contains hunks of shooms, I'll just pick them off of my serving .

Many folks like mushrooms... me not so much (other than using them for their earthy flavor in cooking).

Chicken piccata is another of my favorite chicken dishes . Lemon, butter, garlic and extra capers please .
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809

NINE!
Whistlebritches Offline
#10 Posted: Wed, Jan 4 2023, 11:01 PM EST
Joined: 04-23-2006
Posts: 22,128
Chop onions,garlic and mushrooms,strip out either breast or deboned thighs then saute in white wine on your Blackstone while boiling your noodles al dente............add heavy cream and fresh parmesan to veggies,stir to mix then enjoy
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