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What's For Supper? Chapter 2

Off Topic Anything not relating to politics. A good place to cool off from all the debating.

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Old 07-03-2008, 07:29 PM   #771 (permalink)
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Then I would use the smaller can, Joe. After all, it is only my younger sister and I that live together. My older sister does not like rice, period.

So I would need to cut the recipe down to 1# of the chicken breasts, one pepper each, the rice (2 cups cooked rice), probably 1/3 cup shredded coconut, probably 1/3 oz. of rum/rum extract, the pineapple, and I guess like 1 oz. (1/8 cup) of soy sauce.

The way I have made chicken and rice in the past, using 1 can each of Cream of Mushroom and Cream of Chicken soups, and 1 can of milk, I figured that the shortened version of your recipe might be enough for less than four people.

Do you agree? Thanks again for the recipe. I am anxious to try it. It looks wonderful. And I know the sweet and most precious Ali can do magic with any recipe, even pork chops (of which I have some boneless ones in the freezer).
That should work fine for two people, H80. I'm like Ali;I mostly cook for medium to large groups. When I don't, I'm just creating new dishes. I then have to expand my recipes. The recipes I post here are generally for medium-sized group gatherings.
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Old 07-04-2008, 01:04 PM   #772 (permalink)
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For today's festivities, we're having:

Raspberry Glazed Quail
BBQ Country Style Ribs
Hot Dogs (for those that want them)
Roasted Corn
Seasoned Grilled Greenbeans
Potatoe Salad
Deviled Eggs
Italian Salad (like the Olive Garden Salad)
Honey Wheat Rolls w/Parmesan butter
Strawberry-Blueberry Short Cake
Home-made Peach Icecream
Assorted Beverages (Glass bottled sodas, tea, lemonade)
Chips and Dip
Old 07-06-2008, 06:55 PM   #773 (permalink)
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Tonight was:

Lemon Linguine
Lemon Pepper Chicken
Steamed Squash
and Iced Tea
"I did not choose to be gay, I was chosen"....

Hey idiot, "Next time you have a thought...just let it go." -Ron White
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Old 07-07-2008, 01:39 AM   #774 (permalink)
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Tonight was:

Lemon Linguine
Lemon Pepper Chicken
Steamed Squash
and Iced Tea
Sounds good; Cubbie. I have to start my late summer diet today because I've put on a few extra pounds lately. So I'll be starving on my fruit and vegetable diet (with a little meat dish every other day) while all of you are getting to enjoy yourselves. I'll have to feed myself the paper I'll print out from all the good dishes I've seen posted lately.
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Old 07-07-2008, 02:11 PM   #775 (permalink)
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Sounds good; Cubbie. I have to start my late summer diet today because I've put on a few extra pounds lately. So I'll be starving on my fruit and vegetable diet (with a little meat dish every other day) while all of you are getting to enjoy yourselves. I'll have to feed myself the paper I'll print out from all the good dishes I've seen posted lately.

Just for you Nutty, I'll make sure someone eats enough for you tonight:

Mexican Style Meatloaf w/salsa mashed potatoes
Country Style Greenbeans
Pickled Veggies and Mozzerella Cheese on Bib Lettuce
Biscuits w/honeyed butter
Chocolate Fudge Cake
Lemonade
Old 07-08-2008, 12:34 AM   #776 (permalink)
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Just for you Nutty, I'll make sure someone eats enough for you tonight:

Mexican Style Meatloaf w/salsa mashed potatoes
Country Style Greenbeans
Pickled Veggies and Mozzerella Cheese on Bib Lettuce
Biscuits w/honeyed butter
Chocolate Fudge Cake
Lemonade
Thank you, Sugar! Tomorrow I'll post for you a recipe my friend's wife gave me today called AZTEC CHICKEN. It will definitely be the next barbecue dish I'll make because it sounds so good.
Old 07-08-2008, 10:41 AM   #777 (permalink)
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Thank you, Sugar! Tomorrow I'll post for you a recipe my friend's wife gave me today called AZTEC CHICKEN. It will definitely be the next barbecue dish I'll make because it sounds so good.
Okay, friends; here we go:

AZTEC CHICKEN
(for 6 people)
3 whole fryers cut into half sections and parboiled for 10 minutes
1 bottle of Rose's Lime Juice
3 habanero peppers
1 package achiote (ground annato)
1 tsp. mole'
2 cups rice
1 bunch of cilantro leaves; finely chopped
1 onion; finely diced
1 tsp. chicken base (or 2 bouillion cubes)
1 capful of yellow (egg shade) food coloring
1 cup frozen vegetables (cut green beans, peas &carrots)
1 red pepper; finely diced
1 small can sliced black olives
Paprika to season
Adobo (Garlic &Pepper mix) to season

1. Prepare the AZTEC marinade:
1. In food processor,blend together the habanero peppers, 1/2 the cilantro, the mole' and the achiote; adding the lime juice slowly.
2. Marinade the parboiled chicken halves for at least 2 hours.
3. Save the leftover marinade for basting the chicken on the grill.
4. Put chicken halves on cookie sheet and season lightly with paprika and adobo.
5. Refrigerate for another hour to allow the seasoning to set into the chicken. Prepare your grill.
6. Prepare the AZTEC RICE:
1. Bring 1 quart of water with the chicken base (bouillion) to a boil.
2. Lower heat and add the chopped onion, remaining cilantro, red pepper<and the food coloring.
3. Stir in rice slowly and cover pot tightly.
4. Add frozen vegetables and olives just before (5 minutes) all liquid is absorbed.
5. Remove from fire, and allow rice to steam for 5 minutes.
6. Fluff with fork.
7. Place chicken halves on grill and cook until done. brush generously with the marinade every 5 minutes.

Warning: At time of posting; certain Mexican food products are under suspicion for possible salmonella contamination: cilantro, certain onions, jalaleno & habanero peppers, and tomatoes. You might want to wait awhile before preparing this dish!!
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Old 07-12-2008, 11:43 AM   #778 (permalink)
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Thanks for another tasty sounding recipe there Nutty! I've got it saved to my recipe file.

Tonight though, we're in the mood to have breakfast for supper. And I'm adding a Southern Pacific Island twist to it in the process. Hubby's done called 4 times to make sure I wasn't changing supper plans. LOL!

So here's the menu for tonight:

White Chocolate Macadamian Pancakes w/Tropical Fruit Topping
Soft scrambled eggs w/cheese, roasted red peppers, and onions
Honey Maple Sausage Links
Iced Spiced Tea

The tropical topping is really basic...It's a warm topping consisting of peaches, mandrian oranges, pineapple, and then sprinkled with fresh coconut. I'm also putting a fine drizzle glaze over it all, which is made of powdered sugar, sweet coconut cream, and milk.
Old 07-12-2008, 12:07 PM   #779 (permalink)
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Thanks for another tasty sounding recipe there Nutty! I've got it saved to my recipe file.

Tonight though, we're in the mood to have breakfast for supper. And I'm adding a Southern Pacific Island twist to it in the process. Hubby's done called 4 times to make sure I wasn't changing supper plans. LOL!

So here's the menu for tonight:

White Chocolate Macadamian Pancakes w/Tropical Fruit Topping
Soft scrambled eggs w/cheese, roasted red peppers, and onions
Honey Maple Sausage Links
Iced Spiced Tea

The tropical topping is really basic...It's a warm topping consisting of peaches, mandrian oranges, pineapple, and then sprinkled with fresh coconut. I'm also putting a fine drizzle glaze over it all, which is made of powdered sugar, sweet coconut cream, and milk.
Aloha, Ali. Where are you going to find the coconut pancake syrup?

Easy. Click on the link below.

I didn't know your hubby was Hawaiian.

Whatever you are having for dinner sure as heck beats whatever I am having at the ballpark tonight: a homemade ham & cheese sandwich, with mustard on both sides of the bread, with salsa chips, yogurt, fruit gels, and I don't know what else.

Coconut Syrup - Hawaiian Coconut Syrup.
Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105
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Old 07-12-2008, 12:22 PM   #780 (permalink)
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Aloha, Ali. Where are you going to find the coconut pancake syrup?

Easy. Click on the link below.

I didn't know your hubby was Hawaiian.

Whatever you are having for dinner sure as heck beats whatever I am having at the ballpark tonight: a homemade ham & cheese sandwich, with mustard on both sides of the bread, with salsa chips, yogurt, fruit gels, and I don't know what else.

Coconut Syrup - Hawaiian Coconut Syrup.
ROTFLMAOL!!! You know hubby isn't 'Hawaiian'.

Thanks for the link to the syrup. I might order it and use that on something else sometime. Tonight though...The fruit and glaze is the syrup, so to speak.

Of course...Hubby is doing his best to talk me into making crepes too...So he can take the topping and the crepes to work with him tomorrow for a snack.
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