Recipe for the Day

[Drilldo]

Chicken breast dinner:

6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can sliced water chestnuts
1/2 cup chopped green pepper and/or 1/2 cup celery (I use both)
1 tsp Thyme. I use fresh since I have an herb garden. Dry works too.
1/4 cup butter
Salt and pepper to taste
3/4 cup Sauterne or other dry white wine.

Brown chicken breasts in butter or olive oil. Move breasts to baking dish, add soup to butter in in pan over low heat, add wine slowly to blend. Add Thyme water chestnuts and peppers/celery. cook over med heat until bubbly stirring to prevent burning. Pour over chicken breasts. Cover dish with foil. Bake at 350 fo 30 minutes, remove foil and bake for another 30 minutes.

[theGinsue]

Ginsue, ...btw, you forgot the staple: "Enjoy with an ice-cold beverage and veggies!"

Fixed! Thanks for the heads-up!

[theGinsue]

This is a marinade for chicken that I received from my best friend Kris about 10 years ago. While Kris says he got the recipe from a magazine, I've always just called it "Kris' Chicken".

My family still asks me to make this recipe regularly - I don't get that with ANYTHING else I make.

Kris’ Chicken Marinade

4 Chicken Breasts (breast halves)
6 tbsp extra virgin olive oil
4 tbsp lemon juice
½ cup packed brown sugar (light or dark)
3 tsp grainy mustard (brown/spicy/dejon – your choice)
3 garlic cloves – crushed


Mix olive oil, lemon juice, brown sugar, mustard, and garlic with a wisk until well mixed.

Pour over chicken breasts (you’ll get better marinade coverage and more even cooking if you pound out the breasts slightly).

Allow chicken to sit in marinade for at least 2 hours – even better overnight.

Grill chicken.

Serve -it's great with brown rice.

"Enjoy with an ice-cold beverage and veggies!"

[clublights]

I call it My "Raider Hater Chili" Since I mostly make this for football parties ( tho I'm a Bears Fan)

It scales up rather nicely and I normally make a 3X batch ( biggest my crock pot will hold ) for our parties and it is normally gone by half time

1 Large Onion Chopped
4 garlic cloves minced
1.5 lbs of lean ground sirloin
Montreal Steak Seasoning
1/2 bottle of beer( 6 ounces) of your choice ( I've used PBR and Blue moon )
1 can ( 14oz) of beef broth
1 can ( 6 oz ) tomato Paste
1.5 tablespoons of dark chili powder
1 tablespoon of ground cumin
2 oz of Franks Red Hot
1 28 oz can of diced stewed tomato's

heat a large pot on medium with a small amount of oil saute onions and garlic for 3-5 mins
add beef and brown season with Montreal steak seasoning ( about 1-2 tablespoons per pound of beef )
add beer and reduce by about half

At this point I transfer it to a crock pot but you can keep it in the same pot if wanted

stir in Broth, Tomato Paste, chili powder. cumin, and franks red hot.
reduce heat to medium low and simmer for about 10 mins or an hour+/- on medium in the crock pot ( I even will do low over night for an early football game)
the longer it sits the more flavorful it gets.
serve with shredded cheese of choice and corn chips

umm umm good.

[Troublco]

I really like this one. I like steak anyway, but this is really good.

Sesame Sirloin Steak

Ingredients:
1 pound top sirloin steak
1/2 cup beef broth
1/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
2 teaspoons butter
2 teaspoons peanut or olive oil
1 teaspoon Asian (toasted) sesame oil
2 green onions - thinly sliced, or cut lengthwise into slivers

Directions:
Cut steak into equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside.

Melt butter in oil in a wide nonstick frying pan over medium-high heat. When butter sizzles, add steak.

Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

I don't know about BigBear's veggies, but this goes great with a baked potato and a nice Risotto, all washed down with a Blue Moon Belgian White, Shocktop, or one of my personal favorites: Hoegaarden Belgian White Ale.

[KevDen2005]

I love this thread....and so does my stomach

[jason303]

Simple breakfast recipe:

***Breakfast Tostada***
Preheat oven to 400
Spread a thin layer of refried beans (canned) over a corn tortilla.
Top with shredded cheese (cheddar or mexican blend works good).
Bake on a sheet sprayed with cooking spray.
Top with a fried egg of your preference of doneness. Salt and pepper
to taste (optional). Top with salsa and serve.

The tostada should be done or close to it when your egg is ready. Maybe start the tostada before starting the egg if you fry the egg fast. It comes together pretty fast which is good. Don't spread the beans on too thick or the tortilla gets soggy. 1/8 inch works well. Make at least two for breakfast.

[BigBear]

Good lord... some good stuff in here. I'm going to have to get my wife to start posting some stuff. We have a few Irish and French recipes that are mmmhmmmm...

Don't forget the tag line though: "Enjoy with an ice-cold beverage and veggies!"

[theGinsue]

Okay, so we have this event next week at work that comes up from time to time and they always have a theme for the event as well as for the food.

The theme for the event is Young Frankenstein (I've got to come up with some sort of costume for that).

The theme for the food is Deutsch (German).

Does anyone have any German food recipes they could post? I appreciate any and all sincere inputs.

[Marlin]

Brats and beer...