Thrown together in a flash, requiring little or no cooking ....

Madeira, what could possibly be worse, oh yeah I know Port. I understand they both come in five gallon vinyl pails.

if you don't have any fruity wine or brandy, you can use orange/apple or cranberry juice - something that works with the fruit you're using in the stuffing

No way - you have to get a good one...
HERE

I was like totally with you on this one til I hit "serve a salad to it'

Ah! Thanks, ehBeth!

Dys, I knew that you would consider the horseradish as vegetable for the day
already.

---

Yes, a bit of juice would do it too, MsOlga, like ehbeth said.
I like cooking with fruits....and I don't mean the two-legged kind

your point is?

Yeah, I know you're Mr. potato head

I'm back and riffing through threads in a devil may care way while avoiding unpacking..
This rice noodling (noodleing?) dish seems perfecto to me, msolga.

alright already, you are a poopityhead, probationary status.

For how long? (just in case)

Hi osso. Did you have a good time in L.A.?

MsOlga, should you buy a Madeira wine anyways I have another recipe for
it, and it's soo good (takes a bit longer though).

CHICKEN WITH MANDARIN ORANGES AND
ALMONDS
3-4 lbs. chicken breast
2 oz. raisins
1 jigger madeira
2 tsp. paprika
1 tsp. white pepper
5 tbsp. oil
1 (11 oz.) can mandarin oranges, drained
1 clove garlic, minced
1/2 c. hot beef bouillon
1 tbsp. soy sauce
1/2 c. heavy cream, beaten
1 tbsp. butter
2 tbsp. sliced almonds
Cover raisins with madeira; soak. Mix together paprika and pepper and rub chicken with it. Heat oil in skillet. Add chicken, saute until done. Drain oranges, reserve juice. Measure 1/2 cup juice, pour over chicken. Add garlic, pour in bouillon; cover and simmer 20 minutes.
Drain raisins, add, cook 5 minutes. Remove chicken to warm platter. Blend cornstarch with small amount of cold water, add to sauce, stir until thickened. Season with soy. Add oranges and cream, heat but don't boil. Heat butter in small skillet. Add almonds; cook until golden. Pour sauce over chicken, top with almonds. Yield: 6 servings. Worth the trouble.

Yes, CJ, although that all had a different, um, tone, as in underlying tension with over riding high points. I'll probably post about it all for a while, major trip in my life (where's my violin? no, wait, the tambourine).

Some fair part of my trip observations but not the majority.. were about food. That and human behavior.



Hi, Dys! gird your loins, the california girl is back.

I think I may have to buy some Madeira wine, Jane! Thanks for yet another recipe. You're terrific!

Yes & so simple, so basic, osso!

A bit like an Asian-ish version of Aglio E Olio (Spaghetti tossed with just pan-heated olive oil, garlic & some seasoning) ... though I can't resist throwing some chili flakes in, too!)

Or just-cooked pasta, tossed through with butter & cracked pepper. Can't get much more basic than that!

Not quite as odd as boneless ribs... I never will understand that one!

Wow...

Hey! Good to see you again, Wy!

Yes osso, we make that quite often, it's a favorite of my daughter - so good.

Another fast one we had tonight:
4 veal steaks
2 pears (soft kind) sliced
chicken broth
sage leaves
Roquefort cheese
butter

Season veal with salt and pepper and fry them in the pan with some butter.
Put them in an oven proof dish. In the same pan saute the pears, add some
chicken broth and the sage leaves. When soft pour over the veal, add crumbled Roquefort cheese and bake for 15 - 20 min at 350 F in the oven.