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by zazzy_one on April 2nd, 2008

zazzy_one

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Help answer this question below.

Would anyone like to contribute to an A.B. COOKBOOK? (I'm a foody/ hobby gourmet and would love any recipes either original or often-loved by you and your friends, families.)

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Answers. 7 helpful answers below.

  • by Jecks on April 2nd, 2008

    Jecks

    This is something i came up with myself, so i dont have any exact measurements.

    --Mexican Chicken Rice Bake--

    Ingredients...
    Chicken fillet
    Taco Sauce
    Rice
    Stock (Vege or chicken)
    Fresh Herbs
    Salt.
    Oil
    Grated Cheese

    Preparation...

    Heat some oil in a pan, then add the diced chicken fillet and some salt, then cook until golden brown.

    Add the taco sauce (hot is the best), and let that simmer for about 5 mins.

    Meanwhile on a second burner, cook some rice in boiling stock (vegetable or chicken works best) and constantly stir so it does stick to the bottom.

    After the rice is cooked, finely chop your fresh herbs and stir through the rice.

    In a oven tray lay the chicken mixture in the bottom half and then top with grated cheese.
    Then on top of that scoop over your rice mixture and again cover that with grated cheese.

    Put in the oven for about 10-15mins (just to allow the cheese to cook and melt).

    =o)

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  • by zazzy_one on April 2nd, 2008

    zazzy_one

    ZIPLOCK ICE CREAM (Individual portion)

    Ice Cubes
    ½ Cup Kosher Salt
    1 Cup Cream (or lowfat milk!?)
    2 Tb Sugar
    1 Ts Vanilla Extract
    1 zip-type sandwich bag
    1 Gallon size (freezer-stype) zip-type bag

    Fill the large bag half full with ice. Add Kosher Salt. In the small bag, mix cream, sugar, and vanilla. Seal tightly. Place the small bag inside the large bag. Seal the large bag tightly. SHAKE! Keep going for about five minutes or until it turns to stiff ice cream. Unseal outer bag.

    This is important>>>>>>>>>> Wipe the salt off the outside of the small bag.

    Slit the sides of the inner bag and scoop into a bowl.

    The One Family likes to serve this Science Experiment/ Dessert after dinner parties so that our guests get a little exercise after a rich meal.—Smile.

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  • by Galeanda on April 2nd, 2008

    Galeanda

    If I'm not mistaken I think that Nelson was starting to collect some recipes for an AB cookbook. He had quite a few.

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  • by Brian I on April 2nd, 2008

    Brian I

    Take two slices of bread and spread them both with butter.
    Spread strawberry jam on both slices.
    Stick them together - jam side to jam side.
    You have just produced a jam butty.

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  • by zazzy_one on April 2nd, 2008

    zazzy_one

    TROLL PIE (Original Zazzy_One Recipe)

    1. Stab medium sized troll through neck. (It is hard to find a medium one. They are usually trifling size.)

    2. Bleed through the neck wound until drained. Set aside for gravy.

    3. Clunk on the head with meat mallet to humanitarianly eliminate any residual life.

    4. Char on an outdoor grill. (WARNING: DO NOT DO THIS TASK INSIDE! The noxious odors can poison the minds of normal and fair-minded folks.)

    5. Baste in the natural juices. See step 2, above. Marinade for 15 minutes. A SECOND more and this baby is as poisonous as a poorly cooked blowfish!

    6. Flour and fry.

    7. Envelope in speedy pie crust and bake again, thereby adding a second heating process. Including the marinade, this if THRICE COOKED, which....might cook out the evil.


    Tastes like chickenshit.

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  • by zazzy_one on April 2nd, 2008

    zazzy_one

    Zazzy’s Strawberry Salmon Rotini for Three ENTRÉE
    (Original Recipe)

    STRAWBERRY SAUCE
    1 cup fresh strawberries, thinly sliced
    1 tablespoon California golden raisins, chopped
    1/2 cup fresh Bartlett pears, cubed
    1 tablespoon balsamic vinegar
    1 clove garlic, diced
    1 tablespoons shallots
    1 tablespoons chives
    2 teaspoons sugar

    FETTUCINI
    2 portions (4 0z.) uncooked whole wheat fettucini
    2 oz. Kerrygold reduced fat aged cheddar
    Salt

    SALMON
    8 ounces salmon filets
    2 teaspoons olive oil
    Salt
    Pepper

    1. Prepare strawberry sauce. Mix: strawberries, California golden raisins, Bartlett pears, shallots, chives garlic. Sprinkle sugar over and re-mix, evenly distributing. Let rest 10 minutes, un-refrigerated. Stir in vinegar. Refrigerate for 45 minutes.

    2. Boil water and prepare pasta according to its directions.

    3. In a non-stick skillet, grill salmon filets in oil, covered, approximately 6 minutes on each side. Season each side to taste with salt and pepper. Chunk with a fork into bite-sizes pieces.

    4. Finish by tossing pasta, Kerrygold cheese, and salmon together. Salt again to taste. Top with the chilled strawberry sauce.

    Timing: Dish is coordinated best if as soon as you drop the pasta in the pot, the next thing you do is put the salmon in the pan to sauté on the first side.

    Storage: salmon pasta combination should be stored separately from the strawberry sauce, and mixed together as needed, with the pasta being re-heated before service, but the sauce on cold.

    My absolute favorite flavor combination is meat and fruit! I woke up one morning with a craving and dug around. I’d never had salmon served with strawberries before, but that is what I found, and went from there. Everything was from existing provisions: it all fell together. Good brunch fare. ---Nicki Blake

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  • by ENigma on January 28th, 2012

    ENigma

    Bourbon Chicken

    4 pounds chicken fryer, cut into pieces
    1/4 cup butter, melted
    1/4 cup bourbon whiskey
    1 onion, diced
    2 tablespoons minced parsley
    1 teaspoon thyme
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    1/2 cup bourbon whiskey
    1/4 cup heavy cream

    Melt the butter in a heavy frying pan and brown the chicken pieces well on both sides. When browned, add 1/4 cup bourbon whiskey and ignite. When the flame has burned down and the diced onions, parsley, thyme, salt, pepper and 1/2 cup bourbon whiskey. Mix in well, cover the pan and cook over low heat 40 minutes or until the chicken is tender. Just before serving add the heavy cream to the sauce and stir well into the juices in the pan.

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