Text 3479, 96 rader
Skriven 2008-03-06 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: totum disputandum 942
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm envisioning an aerosol cheese
 ML> that hardens on contact with air, sort of like those cans
 ML> of foam insulation - wouldn't that be interesting - cheez
 ML> doodles in a can!

I'm sure it will be in stores within a decade. [sigh]

 JW> Title: Marula [...] Belongs to the same family Anacardiaceae as
 JW> the mango, cashew nut, pistachio and Rhus.

 ML> I'm itching to tell you what Rhus is.

I am immune to the toxic Rhuses and enjoy sumac lemonade but my step
son is not and can not even eat either cashews or pistachios.

 JW> tart with a strong turpentine flavour.
 JW> The fruits are used in the liqueur Amarula.

 ML> So why does the liqueur not have a strong turpentine flavor?
        
Perhaps they are in fact now using raisins as a cost cutting
measure!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Chesapeake
Categories: Chicken, Crab, Pasta, Cheese
  Servings: 4

      1 pk PERDUE FIT & EASY Boneless,
           Skinless Chicken Breasts
      2 TB olive oil
      2 TB cornstarch
     12 oz chicken broth
      2 TB butter
      6 oz white wine
      1 ts seafood seasoning
    1/2 lb Portobello mushrooms,
           sliced
    1/2 lb fresh crabmeat (lump)
    1/2 lb Fettuccine pasta
           Fresh basil for garnish
           Parmesan cheese to taste

Heat oil, over medium-high heat, in 10-inch skillet and saute
chicken breasts for 3-4 minutes on each side. Remove the chicken
breasts and set aside. Dissolve cornstarch in broth.  Reduce heat to
medium, add butter, white wine, chicken broth mixture and seafood
seasoning.  Stir continuously until thickened, 2-3 minutes.  Add
chicken, mushrooms and crab meat and simmer for 5 minutes.

Meanwhile, cook and drain the fettuccine. Place the chicken breasts
over the cooked fettuccine and sauce with the crabmeat mixture.
Garnish with fresh basil and Parmesan cheese.

From: Http://Www.Perdue.Com

Posted by Greg: A great recipe but a few modifications help
tremendously. You must saute the chicken breasts much longer than
3-4 minutes on each side to start out. The chicken breasts are very
thick. You will need a bit more olive oil than stated (go with 3
Tablespoons) and I would use at least a 12-inch sauce-pan not a
10-inch. Lastly, the simmer part at the end says 5 minutes.....no,
you must do this longer because the chicken needs much more time to
fully cook because of thickness. I would say I had them simmer (mild
boil bubbles) for at least 10 if not 12 to 14 minutes. I could not
get the chicken breast to register 170 degrees either but it finally 
cooked very thoroughly for me using my modified instructions without
overcooking the chicken.

I would wait closer to the end to put the crab in because it will
cook into smaller pieces although that wasn't a problem because it
was delicious. (I used 1/2 pound pre-cooked, pasteurized lump). An
extremely delicious meal and I served it with toasted bread
sprinkled with garlic salt but next time I'm going to try french
bread.

Posted by Alicia H: The recipe was very easy to follow. The outcome
was delicious. I actually added a few pinches of fresh dill along
with garlic powder and a few dashes of Worcestershire sauce.

 
MMMMM-------------------------------------------------



Cheers

YK Jim


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