![[dr. bob]](/dr-bob-sm.gif)
Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 5 of 5. This is the beginning of the thread.
Posted by saw on October 14, 2004, at 2:30:30
Lets swap some.
Saucy chicken (I don't use measures though, measure with my tongue)
Chicken pieces
Chutney
Tomato sauce
(about a cup each of the above - depends on how many chicken pieces)
Dash Soy sauce
2 to 3 tablespoons apricot jam
teaspoon fresh crushed garlic
parsley
generous sprinkle of oragenum (or your favourite herb)
Ground black pepperMix the above, if too thick add a little water.
After chicken has been browned (or steamed), place in a casserole dish, pour sauce over chicken and bake at an average heat for about an hour or until chicken is cooked. The sauce should not cook away and should be a little sticky.
I serve this with pasta rice liberally decorated with feta cheese and chopped green pepper and a green salad.
Very morish chicken.
Sabrina
(PC - what about that couscous recipe?)
Posted by alesta on October 14, 2004, at 3:54:13
In reply to Your favourite recipe, posted by saw on October 14, 2004, at 2:30:30
Posted by AdaGrace on October 14, 2004, at 14:11:06
In reply to Your favourite recipe, posted by saw on October 14, 2004, at 2:30:30
The following recipe is the only thing I make that everyone I know likes, even my old *coot* dad.
Amounts are hard for me to record, so you will have to make as much as you feel you want.
About 8 to 10 large potatoes
1 large white onion
milk
2 lg tbls butter
flour to thicken
garlic salt or powder (use less reg salt if using garlic salt - I've tried fresh garlic, but it seems to make it too strong.)
salt & pepper to tasteOptional: Mushrooms, Cooked Bacon, Cheese
Peel and chop potatoes & onion into cubes and boil. While potatoes and onions are cooking, make the white sauce.
White Sauce
Melt butter in medium sauce pan on low to med heat. Add seasonings, and stir until butter is completely melted. Imitation or fat free butter really doesn't work here. It needs to be the real thing or at least some really good oleo.
Add flour like you would be making a gravy - only enough to thicken up the butter to make a rough (not sure how to spell that, it's a southern name I think for thickening sauce)
Don't let the butter burn or get too hot, this will make the sauce too brown and makes the soup look sorta yucky. (speaking from experience here)
As soon as the butter and flour mixture is together, slowly with a wire wisk, start adding milk. Do not be affraid to add too little milk at the beginning and let it thicken up and then if needed add more.Doing these two steps at the same time, usually gets them done at about the same time and speed up the cooking process.......
When the potatoes and onions are cooked, drain and add the cream sauce. At this point, the canned or fresh mushrooms, cooked bacon or cheese can be added if desired. If at this point, the soup seem really too thick, you can always add more milk.
This served with grilled cheese sandwiches make a great meal for a cold fall night.
Bon Apetite?
Posted by jay on October 14, 2004, at 16:26:22
In reply to Your favourite recipe, posted by saw on October 14, 2004, at 2:30:30
Posted by saw on October 15, 2004, at 3:34:58
In reply to Big Mac, large fries, Vanilla shake... :-) (nm) » saw, posted by jay on October 14, 2004, at 16:26:22
This is the end of the thread.
Psycho-Babble Social | Extras | FAQ
Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.org
Script revised: February 4, 2008
URL: http://www.dr-bob.org/cgi-bin/pb/mget.pl
Copyright 2006-17 Robert Hsiung.
Owned and operated by Dr. Bob LLC and not the University of Chicago.