Text 35052, 83 rader
Skriven 2013-03-20 16:41:56 av Dave Drum (1:18/200.0)
  Kommentar till text 35031 av RUTH HANSCHKA (1:123/140)
Ärende: Georgian chicken was biso
=================================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  SR> making a Georgian stuffed chicken. Then it's bird stuffing.

 ->  -> Iosif Dzhugashvili's Georgia or James Oglethorpe's Georgia?

 ->  SR> Dzugashvili's, provided he's from central-ish Asia and not Atlanta.

 -> Iosif Vissarionovich Dzhugashvili - Russian leader who succeeded Lenin
 -> as head of the Communist Party and created a totalitarian state by
 -> purging all opposition (1879-1953)

 -> IOW - Joe Stalin

 SR> In that case, make mine Oglethorpe. Joe what'shisnamewhat'shisname I can
 SR> do without. The Georgians used to make really good wine before the
 SR> Communists got in there. Joe has a lot to answer for.

But, Oglethorpe was not from the "central-ish Asia". He was from Atlanta. Can't
have it both ways - unless you are trying to be a tea-bagger.

Every Russian wine or "champagne" I have ever tasted has been so sweet as to
send a diabetic into sugar shock. FEH! Admittedly I have never tasted any
pre-dirty commie rats wine. From any part of Russia or Georgia.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bengal Spiced Chicken
 Categories: Poultry, Herbs
      Yield: 2 Servings
 
           Cooking spray
    1/2 ts Minced garlic
    1/2 ts Minced ginger
      1 lb Chicken breast; boned,
           - skinned, in bite-sized
           - chunks
      2 ts Corn starch;
           +=DISSOLVED IN=+
      2 tb Water

MMMMM---------------------------SAUCE--------------------------------
      1 c  Water
      1    Celestial Seasonings Bengal
           - Spice tea bag
      2 tb Soy sauce
      1 tb Sugar
 
  Prepare the sauce: Put tea bag in water & microwave for 2
  minutes. Remove tea bag & discard. Add the rest of the
  sauce ingredients to the tea and mix well.
  
  Coat large skillet with cooking spray. Cook garlic &
  ginger for about 30 seconds. Add chicken and stir fry
  until opaque. Add sauce, bring to a boil, lower heat, and
  simmer for another 10 minutes. Add corn starch dissolved
  in water, and cook over high heat, until sauce has
  thickened.
  
  Serve over rice.
  
  Notes:  Bengal Spice herb tea contains cinnamon, roasted
  carob, ginger root, roasted chicory root, dates, cardamom,
  black pepper, nutmeg, cloves, and quinoa. As a tea, it
  sounds perfectly awful, but it adds a delicious flavor
  to the chicken!
  
  The Chef's Comments: "Here's a chicken recipe I made
  Monday night, using the technique I got from the Celestial
  Seasoning cookbook I posted about back there. it was very
  good!" - Lisa
  
  From: Lisa Clarke; The Polka Dot Cottage
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If everything is coming your way, then you're in the wrong lane!
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