Recipes
- Thread starter fireman
- Start date
Everything is wrong with it. For a start, it tastes synthetic and horrible. For another, you need a thickish sauce for your chicken, and Heinz is too runny.
Shopping list:
1 chicken breast per person (plus 1 or 2 over)
1 or 2 cans of Campbells condensed Asparagus or Mushroom soup
Small pot of double cream
Large baking potatoes, 1 per person plus a couple over
Vegetable - frozen or canned petit pois, carrots, whatever you like.
Something for pudding
Cream or custard (ready made custard is fine) to go with it
Cheese and biscuits
All set?
Shopping list:
1 chicken breast per person (plus 1 or 2 over)
1 or 2 cans of Campbells condensed Asparagus or Mushroom soup
Small pot of double cream
Large baking potatoes, 1 per person plus a couple over
Vegetable - frozen or canned petit pois, carrots, whatever you like.
Something for pudding
Cream or custard (ready made custard is fine) to go with it
Cheese and biscuits
All set?
Cut the chicken breasts into smallish pieces, about 1 inch square. Put them into a casserole dish, cover with the soup. Cover the dish, put it into the oven, Gas mark 6, or 375 on an electric oven. Leave for about 25-30 minutes to cook. Then stir in some double cream, and return to the oven for 5 minutes.
Meanwhile, wash the potatoes, prick them all over with a fork, rub them with salt, and put into the microwave to bake. Set the microwave for 5 minutes, then check whether the potatoes are soft (use a teatowel to protect your hand, as they will be HOT). If they are not soft enough, set the microwave for another 2 minutes, and carry on like that until they are done.
Frozen veg just goes into boiling water with a pinch of salt, about 3 - 5 minutes for peas, about 5 minutes for carrots. If canned, open can, dump contents in pan, and heat for a few minutes.
It's not cordon bleu, but I don't quite think you're up to that yet!
Meanwhile, wash the potatoes, prick them all over with a fork, rub them with salt, and put into the microwave to bake. Set the microwave for 5 minutes, then check whether the potatoes are soft (use a teatowel to protect your hand, as they will be HOT). If they are not soft enough, set the microwave for another 2 minutes, and carry on like that until they are done.
Frozen veg just goes into boiling water with a pinch of salt, about 3 - 5 minutes for peas, about 5 minutes for carrots. If canned, open can, dump contents in pan, and heat for a few minutes.
It's not cordon bleu, but I don't quite think you're up to that yet!
Chocolate and biscuits - it's a bit rich, but if you crush digestive biscuits (a full packet), mix them with melted butter (not too much, about 2 ounces) and press them into the base of a cake tin, put it in the fridge and leave it to set, you have a great base for a cheesecake.
Then take 3 packets of Philadelphia cream cheese and 5 oz of double cream. Beat them well together and spread over the chilled base. Top it all off with a can of Black Cherry pie filling (not the black cherries, too runny, so it has to be pie filling) and you have a great pud.
Then take 3 packets of Philadelphia cream cheese and 5 oz of double cream. Beat them well together and spread over the chilled base. Top it all off with a can of Black Cherry pie filling (not the black cherries, too runny, so it has to be pie filling) and you have a great pud.
Dean said:
Where have you had this? Is it something you bought? If so where from? Is it something someone else made? Have you asked them how they made it?
OK Dean you ready!!!!!!!
CHILLI CHICKEN> SERVES 4
INGREDIENTS.
12oz chicken breast cubed about 1 inch.
1/2 teaspoon salt
1 egg white,lightly beaten
2 tblsp cornflower
4 tblsp vegetable oil
2 crushed garlic cloves
1/2 inch grated fresh root ginger
1 green and 1 red pepper seeded and diced
2 fresh red chillies chopped
2 tblsp light soy sauce
1 tblsp dry sherry or chinese rice wine
1 tblsp white wine vinegar
1. Cube chicken and place in a mixing bowl.
2. Mix together the salt,egg white,cornflour and 1 tblsp of the oil till creamy and pour over the chicken. T urn to coat thoroughly.
3.Heat the remaining oil in a wok or large frying pan.
4. Add the garlic and ginger and stir fry for 30 seconds.
5. Add the chicken pieces and stir fry for 3 to 4 minutes until golden brown, keep them separated.
6. Stir in the peppers,chillies, soy sauce, sherry and wine vinegarand cook for a furthur 2 to 3 minutes untill chicken is cooked through. Transfer to a serving dish and serve immediately.
I sometimes boil some basmati rice and after draining stir in the egg yolk so that i have egg fried rice and stir it into the rest of the mix .
I LAY MY REPUTATION ON THE FACT THAT YOU HAVE NEVER TASTED CHICKEN AS GOOD AS THIS . GOOD LUCK.
tO MAKE IT MIDER REDUCE THE CHILLIES
CHILLI CHICKEN> SERVES 4
INGREDIENTS.
12oz chicken breast cubed about 1 inch.
1/2 teaspoon salt
1 egg white,lightly beaten
2 tblsp cornflower
4 tblsp vegetable oil
2 crushed garlic cloves
1/2 inch grated fresh root ginger
1 green and 1 red pepper seeded and diced
2 fresh red chillies chopped
2 tblsp light soy sauce
1 tblsp dry sherry or chinese rice wine
1 tblsp white wine vinegar
1. Cube chicken and place in a mixing bowl.
2. Mix together the salt,egg white,cornflour and 1 tblsp of the oil till creamy and pour over the chicken. T urn to coat thoroughly.
3.Heat the remaining oil in a wok or large frying pan.
4. Add the garlic and ginger and stir fry for 30 seconds.
5. Add the chicken pieces and stir fry for 3 to 4 minutes until golden brown, keep them separated.
6. Stir in the peppers,chillies, soy sauce, sherry and wine vinegarand cook for a furthur 2 to 3 minutes untill chicken is cooked through. Transfer to a serving dish and serve immediately.
I sometimes boil some basmati rice and after draining stir in the egg yolk so that i have egg fried rice and stir it into the rest of the mix .
I LAY MY REPUTATION ON THE FACT THAT YOU HAVE NEVER TASTED CHICKEN AS GOOD AS THIS . GOOD LUCK.
tO MAKE IT MIDER REDUCE THE CHILLIES
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