Recipe Swap
- Thread starter Paul
- Start date
mariadnoca
Moderator
Standing O!!!!!
michael-in-phoenix
Well-known member
Thank you Paul. I have this pit in my stomach right now. I know some day...
...this place will have to go, or, God forbid, we will all have to get used to a new format.
In either case, it will be hard to let go of 15 + years on this format.
Thank you again for extending it as long as possible.
Michael
...this place will have to go, or, God forbid, we will all have to get used to a new format.
In either case, it will be hard to let go of 15 + years on this format.
Thank you again for extending it as long as possible.
Michael
richard-in-cincy
Well-known member
Paul, do we need to discuss a "Plan B" while the site is backup?
I understand the old technology is creating many issues, including the one that took us offline.
Is it time to start discussing a new format to put that type of issue behind us and make the site easier (and cheaper) to maintain?
Thanks for all your wonderful efforts to keep us together.
I understand the old technology is creating many issues, including the one that took us offline.
Is it time to start discussing a new format to put that type of issue behind us and make the site easier (and cheaper) to maintain?
Thanks for all your wonderful efforts to keep us together.
michael-in-phoenix
Well-known member
Thank you for articulating that, Richard. I was thinking it may be time to...
...work on something "the same, but different", to quote an old movie line.
Michael
...work on something "the same, but different", to quote an old movie line.
Michael
I was so lost w/o you guys!! I use our site for inspiration for dinner, the only thing that came to
mind w/o the site was Steves cake w/ a baby in it!! : )
I feel better now; Sandra's Chicken Pinot Noir in the oven.
Thanks PAUL!!!
http://eat.at/swap/forum1/88357_Chicken_Pinot_Noir
mind w/o the site was Steves cake w/ a baby in it!! : )
I feel better now; Sandra's Chicken Pinot Noir in the oven.
Thanks PAUL!!!
http://eat.at/swap/forum1/88357_Chicken_Pinot_Noir
Reformatted Sandra's Rec: Chicken Pinot Noir
Here's a recipe that originated in Cooking Light in 1994 - I have made several changes and it's no longer "light" unless you leave out the butter, but I think it tastes a lot better...
Chicken Pinot Noir Serves 8
8 skinless boneless chicken breast***
vegetable cooking spray
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground mace
1/4 teaspoon ground cumin
1/4 teaspoon sage
1/4 teaspoon pepper
5 cloves garlic -- peeled
2 medium onions -- peeled & quartered
1 cup pinot noir***
14.5 ounces italian style stewed tomatoes, undrained***
1/2 stick butter
Preheat oven to 350 degrees. Place chicken in a 13x9x2" baking pan coated with cooking spray (olive oil). Combine salt and next 5 ingredients and stir well. Rub chicken with the spice mixture. Arrange garlic cloves and onions around the chicken. Combine the pinot noir and remaining ingredients and pour over the chicken and vegetables in the pan. Bake for 50 minutes or until chicken is done. Remove chicken and vegetables and keep warm - transfer sauce to a pan and reduce by 1/4 - add butter and whisk until incorporated. Serve with wild rice. *** I used a mix of thighs and breasts *** I used a Brouilly instead of Pinot Noir *** I did not have stewed tomatoes, so I used a can of regular tomatoes and seasoned with s&p, oregano, basil, maggi, etc... to taste.
Here's a recipe that originated in Cooking Light in 1994 - I have made several changes and it's no longer "light" unless you leave out the butter, but I think it tastes a lot better...
Chicken Pinot Noir Serves 8
8 skinless boneless chicken breast***
vegetable cooking spray
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground mace
1/4 teaspoon ground cumin
1/4 teaspoon sage
1/4 teaspoon pepper
5 cloves garlic -- peeled
2 medium onions -- peeled & quartered
1 cup pinot noir***
14.5 ounces italian style stewed tomatoes, undrained***
1/2 stick butter
Preheat oven to 350 degrees. Place chicken in a 13x9x2" baking pan coated with cooking spray (olive oil). Combine salt and next 5 ingredients and stir well. Rub chicken with the spice mixture. Arrange garlic cloves and onions around the chicken. Combine the pinot noir and remaining ingredients and pour over the chicken and vegetables in the pan. Bake for 50 minutes or until chicken is done. Remove chicken and vegetables and keep warm - transfer sauce to a pan and reduce by 1/4 - add butter and whisk until incorporated. Serve with wild rice. *** I used a mix of thighs and breasts *** I used a Brouilly instead of Pinot Noir *** I did not have stewed tomatoes, so I used a can of regular tomatoes and seasoned with s&p, oregano, basil, maggi, etc... to taste.
I will keep the site going
one way or another and I know it is important to a lot of people so rest assured that I would not suddenly close it down without plenty of advanced notice.
The message from today was a default admin notice because we had to take the site offline quickly because of a security exploit.
one way or another and I know it is important to a lot of people so rest assured that I would not suddenly close it down without plenty of advanced notice.
The message from today was a default admin notice because we had to take the site offline quickly because of a security exploit.
michael-in-phoenix
Well-known member
Paul, you are a gentleman. And a scholar. And a...
...Man of Mystery.
Do you hang out with Gomez, Sandra in London's Super Dog? Just wondering... figured you two must be crime-fighting cohorts.
Michael
...Man of Mystery.
Do you hang out with Gomez, Sandra in London's Super Dog? Just wondering... figured you two must be crime-fighting cohorts.
Michael
patbastrop
Well-known member
my heart sank too, when I got your emails.... Thanks Paul!!
I lurk a lot -- a lot. I'm just too overwhelmed by the inventory process to get our property settlement finished to post! I try not to think about food, but I still am COMPELLED to know what you guys are doing, oops, I mean cooking! This property thing is cruel and unusual punishment. Why, when we pay to be insured for a certain level, do we have to dredge through all our lost possessions (in our minds and on paper) to justify having had them! AARRGH they should do this when you buy the insurance in the first place. ENough!
But, we are moving forward! Building a new place in Summerville, SC, near Charleston. Soooo in June, hopefully, God willing, I'll change to Pat/Summerville! How does that sound?
Love you guys
I lurk a lot -- a lot. I'm just too overwhelmed by the inventory process to get our property settlement finished to post! I try not to think about food, but I still am COMPELLED to know what you guys are doing, oops, I mean cooking! This property thing is cruel and unusual punishment. Why, when we pay to be insured for a certain level, do we have to dredge through all our lost possessions (in our minds and on paper) to justify having had them! AARRGH they should do this when you buy the insurance in the first place. ENough!
But, we are moving forward! Building a new place in Summerville, SC, near Charleston. Soooo in June, hopefully, God willing, I'll change to Pat/Summerville! How does that sound?
Love you guys
michael-in-phoenix
Well-known member
Pat, it's so good to hear from you! (((((((HUGS))))))).