favorite dishes thread.

[SmervE AttacK]

This thread is to post some of your favorite dishes. Please no useless posts, just recipes adn what you personally think of them. I will start.

Today for lunch I decided to make some chicken fettuccini alfredo. Got the recipe from All recipes ? complete resource for recipes and cooking tips.

Overall the dish was very good, nice and creamy, not to thick and not to runny. The store I stopped at didn't have any fresh garlic, so I had to use some jar garlic. It was a bit stronger than I would have liked, not overwhelming, but you can taste the garlic a bit to much. I believe if I would have used fresh garlic it would have turned out better. Overall I give it an 8.5/10.

Also, I use the skillet up untill its time to add the milk and the half/half then I find it easier to use a large sauce pan. My skillet is large, but it starts to become a very large dish at this point and it will run over the skillet. I just used the same pot I used to boil the fettuccini in, after I dumped the noodles into the strainer of course.


Here is a link to the recipe

Chicken fettuccini alfredo recipe

And here is the recipe

Originally Posted by allrecipe

Serves 8 people
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
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What to Drink?
Chardonnay



DIRECTIONS
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

[Chair-Force]

try using heavy cream instead of half/half.

[Raven]

i like the baconator from wendy's

I've personally never made it with stir fry sauce but...

Mandarin Orange & Cashew Chicken Stir Fry

1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. oil
2 whole chicken breasts, skinned, boned and cut into strips
1/3 c. cashews
1 clove garlic, minced
1 med. onion, sliced
1/2 lb. fresh snow peas (or 1 box frozen snow peas)

Reserve 2 tablespoons syrup from oranges. Mix with stir fry sauce. Heat 2 tablespoons oil in large skillet over high heat. Add chicken, cashews and garlic. Stir fry 3 minutes. Remove. Heat remaining oil in same pan. Add onion and snow peas. Stir fry 3 minutes. Add chicken, cashews, garlic and stir fry sauce. Stir to coat all ingredients with sauce. Remove from heat. Add oranges. Makes 4 servings. Serve over rice or noodles.

[Wellington Wellingsworth III]

Grilled Sea Bass

* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon paprika
* lemon pepper to taste
* sea salt to taste
* 2 pounds sea bass
* 3 tablespoons butter
* 2 large cloves garlic, chopped
* 1 tablespoon chopped Italian flat leaf parsley
* 1 1/2 tablespoons extra virgin olive oil

[edgecrusher1120]

pound out chicken breast, dredge in flour, mix spinach feta cheese and olive oil, place small amount in center of chicken breast roll up and secure with tooth pic. braze until chicken is cooked through, garnish with greek salad dressing (about 2tbsp per).


nom nom nom

Beer Can Chicken

Ingredients:
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
2 teaspoons vegetable oil
Preparation:
You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Yield: 2 to 4 servings

**Except I normally use a Rub that make myself

[TopperHarley]

youwhrine sneukuonis

pronounced like urine snowcone.




ingredients

piss on a snowcone.

[Chair-Force]

i love everything on the Midevil Times' menu.

the chicken.

Originally Posted by CHAOS

youwhrine sneukuonis

pronounced like urine snowcone.




ingredients

piss on a snowcone.

you mean the lemon one that doesn't taste like lemon. . .ya i no like that one