zanzjan: (Default)
Recipe 5 of 20: Croquetas de Huevos
(see Resolution explanation here)

details of food adventure behind the cut )

The Verdict: B-.
Will I make it again? Hard to say. Would modify, if so.

Previous entries:
1. Paprika Pork
2a. Spicy Orange Noodles
2b. Persian Pomegranate-Walnut Chicken
3. Cioccolato Caldo
4. Chicken Curry
zanzjan: (Default)
Recipe 4 of 20: Chicken Curry
(see Resolution explanation here)

details of food adventure behind the cut )

The Verdict: D.
Will I make it again? No. It was fairly dry, and the apples were just awful in it. I ate around them, so it doesn't get an F, but by the time I modified the recipe enough to be tasty and not so dry, it'd just be some other recipe entirely.

Lesson learned: curry + apples = ick.

Previous entries:
1. Paprika Pork
2a. Spicy Orange Noodles
2b. Persian Pomegranate-Walnut Chicken
3. Cioccolato Caldo

ETA: forgot to include the ingredients shot
zanzjan: (Default)
Recipe 3 of 20: Cioccolato Caldo
(see Resolution explanation here)

details of food adventure behind the cut )

The Verdict: C+.
Will I make it again? Not without significant variation, so I'd be more likely to try out other recipes in the book first, especially the one on the facing page I'd picked out to start with.

Previous entries:
1. Paprika Pork
2a. Spicy Orange Noodles
2b. Persian Pomegranate-Walnut Chicken
zanzjan: (Default)
Recipe 2b of 20: Persian Pomegranate-Walnut Chicken
(see Resolution explanation here)

details of food adventure behind the cut )

The Verdict: A+. Nom!
Will I make it again? Oh, definitely.

Previous entries:
1. Paprika Pork
2a. Spicy Orange Noodles
zanzjan: (Default)
Recipe 2a of 20: Spicy Orange Noodles
(see Resolution explanation here)

details of food adventure behind the cut )

The Verdict: B+. Quite good.
Will I make it again? Not sure. Making the oil was a pain, and although I've got extra now, it won't last in the fridge between now and when I start thinking about maybe cooking this again in two or three years. I could see making this for a party, though -- definitely more of a side dish than a stand-alone.

Previous entries:
1. Paprika Pork
zanzjan: (meez)
...I will share. Virtually, of course!

Suzanne's Crockpot Beef on Rice

2 tbsp olive oil
1 sm onion, chopped
8 oz package white mushrooms (cut into halves or quarters, depending on size)
2 cups baby carrots
2 lbs cubed stew beef
2 cups water (divided)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
4-6 cloves garlic, chopped
1 tsp salt
3/4 tsp ground black pepper
1 pkg (.75oz?) dry brown gravy mix
rice (basmati goes best)

  • In a crockpot, add 1 cup of water and turn on high. Add the soy sauce, Worcestershire, salt, and pepper and stir.
  • In a saucepan, heat the oil. Saute the garlic, onions, and mushrooms until the onions are translucent. Dump it all into crockpot.
  • In the same pan (now empty) add the beef. When browned on the sides, add to crockpot.
  • Add the carrots.
  • Take remaining 1 cup of water and stir in gravy mix. Make sure you get the lumps out. Pour into crockpot. Put lid on crockpot and wander away for a few (3-4) hours. Whenever you're bored, come back and stir. Towards the end, you may want to leave the lid off for a while to let it thicken up a bit.
  • Sometime in there, cook your rice by whatever method you most enjoy.
  • As soon as the carrots are soft, it's done. Get yourself a big fat bowl and serve yourself.
  • Enjoy!

    My apologies to anyone who uses the metric system for measuring food. I am too lazy (and too busy sorting piles of manuscripts) to go look up the equivalents right now (-:

    If you do end up making this (or any of the recipes I occasionally post), let me know how it turned out for you.
  • zanzjan: (meez)
    I found the original recipe for tis on the internet somewhere like five years ago now, and never got around to trying it until tonight. Not at all hard to make (though I did mod the recipe a fair bit). It was very yummy! So here it is:

  • 4 boneless skinless chicken breasts, slightly flattened
  • flour
  • 3 tbsp butter
  • 1/2 cup water
  • juice from 1 lemon
  • 1 1/2 tsp chicken bouillon mix
  • parsley, fresh chopped
  • lemon slices for garnish

    Coat the chicken lightly in the flour, shaking off excess. In a small bowl, mix together water, lemon juice, and bouillon. Melt butter in a non-stick pan or a large skillet on med-high heat. Add chicken, brown. Add water/lemon juice mixture. Bring to a boil, then cover. Simmer, stirring occasionally, until chicken is cooked through. Sprinkle with parsley and add lemon slices to garnish when serving.

    It went very nicely with fresh green beans.
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