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TOPIC: Recipe Sharing
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I'd love it if you made it here sometime Creamy. Let's see, something with ground turkey... How about a meatball stroganoff? I'll create it lower fat for you. I'm going to be making it up based on several other ways I make stroganoff as I type, so hopefully I won't goof too much. MEATBALLS 1 lb ground turkey or chicken 1 egg (you can just use the white but it won't bind as well) 1 tbs herbs de'provence 1 tsp garlic powder 1 tsp salt 1/2 tsp white pepper Mix all ingredients together and then form into 1& 1/2 inch balls. Bake on parchment papper covered tray in 350 oven for 10 minutes.

SAUCE 1/2 medium onion diced 2 cloves garlic minced 1/2 lb button mushrooms 3 tbsp olive oil 1/4 c dry white wine 1 c low sodium chicken or turkey gravy or stock with 1tsp cornstarch stirred into stock prior to cooking 1 tbs each fresh minced thyme, marjorum, parsley and sage (1/2 that if using dried) 1 C low fat sour cream salt and pepper to taste Saute onions, garlic and mushrooms in olive oil. Do not drain. Mushrooms will absorb oil and any liqued left is likely a nice juice. Deglaze pan with wine. Add all other ingredients except sour cream. Simmer to merge ingredients and until thickened if using stock. Add meatballs and stir gently. Simmer 10 minutes. Gently stir in sour cream and simmer five minutes more to merge flavors.

Serve over or to side of brown rice or whole wheat, no yolk medium noodles. Serves 4 main course. Or serves 12 as appetizer served on multi-grain toast points or on toothpicks.

Saint Augustine FL
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LW, I have never met She and family but She has helped me with tons of info last time Gary was in the hospital and she still gets stupid questions from me from time to time !!LOL She has been a big help in calming some fears I have had and I would love to help out if I am able.

Just as I am hoping next time I get to go to my folks I am able to take 2 or 3 extra days and come meet you and yours!!!

I am looking for something else to make with ground chicken/turkey that is not too spicy... I have made meatloaf and burgers, and spag sauce...any ideas??( Nothing with chick peas just don't like them for some reason )....thanks in advance!

Myerstown PA
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Creamy, you are such a sweetie. That's pretty impressive that you would travel two hours to help She. Muah.

Now I need to start the thread I told She I would about special events.

Saint Augustine FL
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She... your only 2 hrs away from me if you need a server/prep help let me know!!!I would gladly come help out!!

Myerstown PA
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She, you are an amazing woman. The cake too...wow. I am duly impressed, seriously.

San Antonio TX
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A week? Sweet!

See I would have just doubled, tripled, what have you, on everything in that recipe . That could be why half of my recipes come out like crap. It is making sense now No one ever told me that.

Augusta NJ
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Sorry, that recipe is for six. I have a computer program I can assist you with. It's called "The Book of Yields". Once I've imputed recipes, I can change number of servings and it will adjust everything and then give me a full order/shopping list based on one selection or a whole menu. Of course you'd have to exchange personal email addresses with me to make that feasible. It's handy in that not all ingredients are increased proportionately. For instance if you took the recipe I just gave you and made it for 90, you wouldn't increase the butter, flour and sauce ingredients by the same amount as the chicken breast. Since you have that kitchen and serving equipment available, that certainly makes it easier. But I'll still encourage yo uto do anything possible farther in advance than 2 days. I can give you guidance on shelf life there too. If you can hire a server that also has any sort of prep/line experience that could be tear sheeted the final heat and set up that would be great. Fondant seals the cake in. If you have refrigeration space to spare, do the cake as much as a week in advance, it will stay fresh.

Saint Augustine FL
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How many servings is that recipe for?

I did not mean "how hard can it be" meaning it is easy peasy. We have close to 30 people here during the holidays. I just figure I will times it by three. I have access to a full kitchen 2 days before the wedding. Walk in fridge.Chafing dishes and platters .. Making her cake is going to be hard. I am hoping to have it done 2 days before. It will be a fondant cake. Decorating I will do the night before. We will hire a few servers and a bartender for the day. Maybe there is a slicer handy, if not I will have to rent one. with the tables. The table cloths,napkins and chair covers were purchased. The wedding is at 1pm. As long as I have everything done and can be at the salon by 1130 I will be a happy Mom :) The salon is right across the street from the reception hall Be prepared for seeing me in t he bitchfest alot in the next few months. The wedding is in Oct.

Augusta NJ
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Oops She, meaqnt to give you that recipe you asked people for: Chicken Francaise 2 eggs, beaten lemon, juiced 1 cup all-purpose flour 1 pinch garlic powder 1 pinch paprika salt and pepper 6 skinless, boneless chicken breast halves 4 tablespoons butter 1 cup chicken broth 1/2 cup dry white wine 1/4 cup chopped parsley 1 lemon, juiced lemon slices and parsley sprigs to garnish

Directions: 1. In a shallow dish or bowl, mix together the eggs and lemon juice. In another shallow dish or bowl mix together the and seasonings. Pound chicken breast to 1/2 inch thickness between two sheets of plastic wrap. 2. Heat butter in a large skillet over medium heat. Dip chicken breasts in egg mixture, then flour mixture. Add chicken breasts and cook until golden on each side. Remove and set aside. 3. Deglaze skillet with white wine, add lemon juice and chicken broth and reduce by 1/3. Add chicken back in. Reduce heat to medium low, add parsley and let simmer for about 8 minutes. garnish with fresh lemon slices and parsley sprigs.

Saint Augustine FL
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"I am thinking of cooking for my daughters wedding instead of hiring a caterer. How hard can that be? "

Well, the answer to that question is it can be VERY hard. I am a professional chef/caterer and I would not cater my own daughter's wedding. We've had quite a few children's weddings already and even when I was the groom's mom I was seriously busy. Our one married daughter? Wow! The closest I've come to it is when TopChefnRedHot were married and their reception was in our home. But it was a joint effort with numerous people helping and the restaurant they both work for pitching in too. So the most labor intensive thing, which was a lot, was their cake I made.

That said, it's certainly your business and choice to make. How hard will it be depends on so many variables. Number of people, foods served, equipment you have at your disposal or can rent, your kitchen and refrigeration capacity, availabilty of bulk ingrediants and so on. Chicken francaise is a good choice. For the roast beef, do ahead and make the gravy right away. But don't slice the beef till day of as late as possible.. Do not attempt to reheat the full roast. Slice cold and add to already piping hot gravy. When is the wedding?

Saint Augustine FL
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TOPIC: Recipe Sharing