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#756941 - 03/02/02 03:37 PM Pique, do you have enough recipes yet?
jodi Offline
6000 Post Club Member

Registered: 05/26/01
Posts: 6959
Loc: The Evergreen State (WA)
I have a fantastic recipe for something called Oriental barbecued chicken wings. They have a distinctive asian flavor (nothing like american BBQ) they are cooked on a cookie sheet in the oven, they are easy (you throw all the ingredients into a bowl, and marinate the wings for a couple of hours) and even though they are technically an appetizer, I cook up some sticky rice, and a green vegetable, and we have them for dinner. They are also great as a leftover.
Also, I have a nice EASY recipe called "English Picnic Basket Chicken" - you coat chicken pieces with a combination of Dijon mustard and Sour Cream (I substitute plain yogurt for the sour cream) and then dip them in Progresso Italian Bread crumbs and bake them in the oven (350 for about 1/2 hour or so) they are fantastic hot, or cold the next day in a picnic lunch.
Let me know if you want the chicken wing recipe, I'll type it up for you. Jodi

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Piano & Music Accessories
#756942 - 03/02/02 08:15 PM Re: Pique, do you have enough recipes yet?
piqué Offline
5000 Post Club Member

Registered: 06/15/01
Posts: 5484
those sound fantastic jodi.

i don't know how much time i'm going to have to do any real cooking. i think i may make penny's bean soup the day ahead and an antelope stir-fry for supper. but if i get really backed up with work (i'm on deadline the next few days), it may be that we're headed to a nice restaurant instead.

\:\(
_________________________
piqué

now in paperback:


Grand Obsession: A Piano Odyssey

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#756943 - 03/08/02 01:04 AM Re: Pique, do you have enough recipes yet?
Palindrome Offline
3000 Post Club Member

Registered: 12/22/01
Posts: 3916
Loc: Chicago, IL USA
I can't get enough of this:


Prepare pastry for a 2 crust 10" pie. Mix well together:

1 cup sugar
4 tsp cornstarch
1/8 tsp salt

Add, mixing:

2/3 cup light cream or milk
4 tsp lemon juice
4 tsp undiluted frozen orange juice concentrate

Layer in unbaked pie shell:

40 oz. (approx.) pear halves (one 16 oz. plus one 28 oz. can, or two 28 oz cans if you think your pear packer might be giving you short weight. Drain off juice before layering or you will have pear soup pie {thank you for doing this experiment, Lorna}.)

Cut up the pear halves that don't fit, and fit them in sideways. Pour the sugar mixture over the pears. Dot with butter. Sprinkle with

ground cinnamon
ground nutmeg

Cover with top crust. Bake at 375 for 45 minutes, or until filling is seen to bubble.

"Go hang a salami. I'm a lasagna hog!"
"Doc, note. I dissent. A fast never prevents a fatness. I diet on cod."
_________________________
There is no end of learning. -Robert Schumann Rules for Young Musicians

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#756944 - 03/08/02 01:30 PM Re: Pique, do you have enough recipes yet?
Penny Offline
2000 Post Club Member

Registered: 05/26/01
Posts: 2943
Loc: San Juan Capistrano, CA
Pique,

What DID you serve your tech???? He was there for 12 hours right? Did you make several meals? Go out for one?

penny

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