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TOPIC: Recipe_Sharing
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I do not think 40 clove chicken would go over well at a wedding. lol My husband just read the recipe and is all for it .

Augusta NJ
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You've never had 40 clove garlic chicken?

40 Clove Garlic Chicken in Crockpot (from A Year of Crockpotting)

3-4 pounds chicken 1 large onion, sliced 1 tablespoon olive oil 2 teaspoons kosher salt 2 teaspoons paprika 1 teaspoon pepper 20-40 garlic cloves, peeled, but intact -

Note: 40 cloves = (3 full heads)

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crockpot, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6.

Visalia CA
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I have a brand new rotisserie that is still in the box. During the summer I am going to try it out for roast beef. Just set it and forget it ( so they say) I do not think I can make that type of chicken in a crock pot.I do need help with recipes !

Augusta NJ
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Crock Pots and Rotisseries (on low) will be your best friends catering for a lot of people.

Visalia CA
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I am thinking of cooking for my daughters wedding instead of hiring a caterer. How hard can that be?

Does anyone have a recipe for chicken francaise ? I also want to have roast beef in gravy . How do I do this without making it well done and dry?

Augusta NJ
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LW..... thanks for the salad recipe it was great!! It will go in my box for sure!!

Myerstown PA
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Sorry for the late reply, Bacchus... I have a card through a former employer, actually. they told me I could keep the card, as they had an extra one, which was very cool of them! I am thinking of marinading small pieces of the tender, searing them, then wrapping them in Phyllo, and baking, served with different dipping sauces. Sort of like mini Wellingtons, with a twist. I love making Tapas-style meals, especially in the Summer months. I will keep you posted on the Baby Wellington Experiment! (sounds like a sci-fi book! lol!)

Allison Park PA
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LW.. thanks so much !! I love aspg. too( just got some fresh local today!!) so its a win win for me !! Will make it today and let you know!! Thanks again!!

Myerstown PA
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Beeble, that sounds really tasty. So how do you use Restaurant Depot? Are you in the Trade, a charity or have a friend with a card? Even though I have great vendors, I use RD a ton. I'd love to hear the outcome of the phyllo dough experiment. Never thought to try that with that cut. Although I make a hell of a traditional Wellington. Please make sure to share!

Saint Augustine FL
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Creamy, try this that I'm making up as we "speak" from one of my recipes I do in much greater bulk and I'm trimming it down from the mayo standpoint.. I'm doing it as two entree size servings.

1 lb cooked, shelled, trimmed, whatever firm seafood. Such as shrimp, crab, scallop, squid, non flaky fish. 5 spears cooked to tender asparagus, chopped in 1/2 inch pieces.

DRESSING 1/4 cup extra virgin olive oil plus additional 2 or so tbs 1/4 cup sour cream (low or non fat is fine) 1 tbs worchestershire sauce juice of one lemon 2 tbs finely chopped fresh dill or 2 tsp dried baby dill 1 tbs fine chopped fresh parsley 1 tbp finely chopped rosemary 1/2 tsp paprika ground salt and pepper to taste

Cook chosen seafood and asparagus to doneness. (Just ask if you need further time details). Chill. While cooking seafood and asparagus, whisk together all other ingredients and chill to set up and merge flavors. Add just enough dressing to thoroughly moisten and cause seafood and asparugus to adher.

Toss salad greens of your choice with remaining dressing, thinned as needed with additional olive oil. Plate and add seafood on top. Garnish with lemon wedges and dill sprigs.

Saint Augustine FL
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TOPIC: Recipe Sharing
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