michael-in-phoenix
Well-known member
And some green onions sliced into tiny, tiny ringlets over the top?
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New job and I need your help!!
- Thread starter moyn
- Start date
Chicken ala king casserol
For a crowd of over 100 people, I probably would make a chicken casserol in large baking pans which are about 2" deep.
Poach chickens. Separate meat from bones and skin; shred meat. Make a thin gravy using the poaching liquid and enough chicken soup base to make the liquid tasty. Mix gravy, chicken and frozen peas and carrots.
If serving the large crowd in a short time, put into baking pans. Use biscvit mix to make biscuits. Cover the chicken mixture with cut out biscuits. Bake at 400°F until biscuits are browned.
If serving throughout the evening, put chicken mixture in bottom of oven-proof individual serving bowl. Top each dish with a biscuit and bake.
For a crowd of over 100 people, I probably would make a chicken casserol in large baking pans which are about 2" deep.
Poach chickens. Separate meat from bones and skin; shred meat. Make a thin gravy using the poaching liquid and enough chicken soup base to make the liquid tasty. Mix gravy, chicken and frozen peas and carrots.
If serving the large crowd in a short time, put into baking pans. Use biscvit mix to make biscuits. Cover the chicken mixture with cut out biscuits. Bake at 400°F until biscuits are browned.
If serving throughout the evening, put chicken mixture in bottom of oven-proof individual serving bowl. Top each dish with a biscuit and bake.
Tiny tiny inglets of green onion over the top would not be "over the top,"
but I'm hesitating about the chipotles--maybe in a small dose, instead of Tabasco? It's the abodo sauce they can them in that I'd be concerned about. But I hope you try them, one way or another.
BTW, when I've done this with jalapenos, I've subbed queso fresco for the feta, and I've also used those colorful mini bell peppers from Costco, halved.
but I'm hesitating about the chipotles--maybe in a small dose, instead of Tabasco? It's the abodo sauce they can them in that I'd be concerned about. But I hope you try them, one way or another.
BTW, when I've done this with jalapenos, I've subbed queso fresco for the feta, and I've also used those colorful mini bell peppers from Costco, halved.
Congatulations! And you get to make up the menu too. Fun...
How about some casserole meals. Didn't read all of the above, so 'sorry if this is a repeat.
Do you have many different ethnic dishes there like we do here in the states? Maybe lasagna, chicken enchilada casserole, Khichri (an Indian rice/lentil dish)?
How about some casserole meals. Didn't read all of the above, so 'sorry if this is a repeat.
Do you have many different ethnic dishes there like we do here in the states? Maybe lasagna, chicken enchilada casserole, Khichri (an Indian rice/lentil dish)?
WOW! What great ideas!
Everything sounds really good and do-able
They love their curries over here, and I can do a lot of "ethnic" stuff if I can get the ingredients from the suppliers - I'm thinking chipotles, tomatillos, tortillas and such are out, as none of the suppliers will carry them here, sadly!
Thanks a lot!!
I will keep you all posted of the weekly menus as I get time..
Should be interesting, watch this space!
Everything sounds really good and do-able
They love their curries over here, and I can do a lot of "ethnic" stuff if I can get the ingredients from the suppliers - I'm thinking chipotles, tomatillos, tortillas and such are out, as none of the suppliers will carry them here, sadly!
Thanks a lot!!
I will keep you all posted of the weekly menus as I get time..
Should be interesting, watch this space!
Another brisket recipe. It is the most request recipe I make!!
This is simply a variation on others. I'm simply going to give the marinade/cooking sauce portion of the recipe.
Combine 1 can Campbells double strength beef broth, 1 bottle Heinz chili sauce, and one bottle of beer (not light). Pour over salted and peppered brisket (which should be laying on a bed of sliced onions).
Cook as usual. We take out ours before it is thoroughly cooked, refrigerate overnight and remove the fat and then slice. Then slip it back into the oven, pour some more Heinz chili sauce over it, and cook until it is fork tender.
Enjoy,
Debra (deb in MI)
This is simply a variation on others. I'm simply going to give the marinade/cooking sauce portion of the recipe.
Combine 1 can Campbells double strength beef broth, 1 bottle Heinz chili sauce, and one bottle of beer (not light). Pour over salted and peppered brisket (which should be laying on a bed of sliced onions).
Cook as usual. We take out ours before it is thoroughly cooked, refrigerate overnight and remove the fat and then slice. Then slip it back into the oven, pour some more Heinz chili sauce over it, and cook until it is fork tender.
Enjoy,
Debra (deb in MI)
Beef shanks in onion
Beef Shanks Braised in Onion
(from the Bargemen of the Rhone) Lydie Marshall
A Passion for My Provence
1 t. olive oil
4 slice beef shank, 1½ inches thick, bone in, fat trimmed (about 4 lb.)
2 lb. onions, sliced
2 ½ t. salt
Freshly ground black pepper
3 sprigs thyme
Preheat oven to 300º
Oil bottom of dutch oven large enough to comfortably fit the meat in 1 layer. Put half the onion slices into the bottom of pan, sprinkle with 1 t. salt. Nestle meat on top. Sprinkle with ½ t. salt and pepper, strew thyme branches over and cover with remaining onion slices; sprinkle with remaining salt. Cover tightly.
Braise in oven for 3 hours.
With this, Lydie serve sautéed young turnips and steamed potatoes. I prefer horseradish mashed potatoes.
Beef Shanks Braised in Onion
(from the Bargemen of the Rhone) Lydie Marshall
A Passion for My Provence
1 t. olive oil
4 slice beef shank, 1½ inches thick, bone in, fat trimmed (about 4 lb.)
2 lb. onions, sliced
2 ½ t. salt
Freshly ground black pepper
3 sprigs thyme
Preheat oven to 300º
Oil bottom of dutch oven large enough to comfortably fit the meat in 1 layer. Put half the onion slices into the bottom of pan, sprinkle with 1 t. salt. Nestle meat on top. Sprinkle with ½ t. salt and pepper, strew thyme branches over and cover with remaining onion slices; sprinkle with remaining salt. Cover tightly.
Braise in oven for 3 hours.
With this, Lydie serve sautéed young turnips and steamed potatoes. I prefer horseradish mashed potatoes.
Here it is...REC: Briami - from Evelyn/Athens
This sounds wonderful! I'm glad you asked about it! I'll have to try it this summer when the zucchini start coming in.
I just went back to Gail's archives to dig this up. I will provide the link to the search, in case you want to look something up.
Date: Sun, 22 Jul 2001 19:11:22 GMT
From: Evelyn/Athens (@213.5.2.13 ())
REC: BRIAMI (oven-roasted zucchini and potatoes)
This sounds wonderful! I'm glad you asked about it! I'll have to try it this summer when the zucchini start coming in.
I just went back to Gail's archives to dig this up. I will provide the link to the search, in case you want to look something up.
Date: Sun, 22 Jul 2001 19:11:22 GMT
From: Evelyn/Athens (@213.5.2.13 ())
REC: BRIAMI (oven-roasted zucchini and potatoes)