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Recipes
Chicken & Dumpling Casserole
By Thom7747
Preheat oven to 400. Melt butter in the microwave and pour into bottom of a 9x13 pan
- 3-4 cups of cooked chicken (I use a rotisserie chicken)
- 2 cups chicken broth
- 1/4 cup unsalted butter
- 1 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 can Campbell's cream of chicken soup
Chicken Soup
By Thom7747
When you are sniffly, sneezy and otherwise sickly, the last thing you want is to spend two days making chicken soup
- 1/2 ounce package dried Crimini or Portobello mushrooms
- 1/2 cup all-purpose flour
- 1 1/4 pounds boneless, skinless chicken thighs
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 large cloves garlic, minced
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon chopped fresh rosemary
- 1 quart low-sodium chicken broth
- 1 cup water
- 3/4 cup frozen peas
- 2 carrots, cut into thin rounds
- 1 cup small pasta (such as elbows or shells
- 2 celery ribs, chopped
- 1/2 cup chopped fresh parsley
- juice of ½ lemon
- salt and freshly ground black pepper, to taste
Thom's Beef Brisket Barbecue
By Thom7747
The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite
- 5 pounds beef brisket, well trimmed
- 1 1/2 teaspoons salt
- 1/2 cup catsup
- 1/4 cup vinegar
- 1/2 cup onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons liquid smoke flavoring
- 1 bay leaf, crumbled
- 1/4 teaspoon pepper
Sliced Steak Club Sub with Horseradish & Herb Sauce
By Thom7747
Preheat the oven to 375 degrees
- 8 slices bacon
- 1 cup sour cream
- 1/4 cup chopped mixed fresh herbs, such as parsley, chives and dill
- 2 - 3 tablespoons freshly grated or prepared horseradish (preferably Gold's)
- 1 clove garlic, grated
- 1/2 lemon, juiced
- Salt and coarsely ground black pepper
- 1 1/2 pounds flank or flatiron steaks, at room temperature
- 1 tablespoon Worcestershire sauce
- EVOO, for drizzling
- Watercress or upland cress
- Sliced tomato
- Thinly sliced red onion
- 4 pieces baguette (8-10 inches each), split
Basque Barbecue Leg of Lamb
By Thom7747
The day before serving, mix all marinade ingredients
- 1 (6 to 7 pound) leg of lamb or 1 whole lamb
- Marinade
- 3 tablespoons salt
- 1 teaspoon pepper
- 5 cloves garlic, pressed
- 1/2 cup vegetable oil
- 2 large lemons, juiced
Sweet potato, chicken, and quinoa soup
By Thom7747
So you may be wondering about some substitutions
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup quinoa (I used a black bean quinoa package)
- 2 large sweet potatoes (1 pound or ~3-1/2 cups)
- 1 can (15.25 ounces) black beans
- 1 can (14.5 ounces) petite diced tomatoes
- 1 teaspoon minced garlic
- 1 packet (1.25 ounces) chili seasoning mix
- 5 cups chicken broth*
- Optional: fresh parsley
Pot au Feu
By Thom7747
A traditional family recipe, usually served in autumn or winter
- 4 lb beef
- 4 lb pork
- 4 lb chicken
- Vegetable garnish: 10 carrots, 2 onions, 6 turnips, 6 leeks
- Vegetable stock: 3 carrots, 3 onions, 2 celery stalks, herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
- 3 cans of beef stock and water
Vietnamese Pork-and-Noodle Soup
By Thom7747
In many Asian cultures, long noodles symbolize long life
- 1/4 pound linguine
- 1 1/2 tablespoons cooking oil
- 3/4 pound pork tenderloin, cut into 1½ by ½ by ½ inch strips
- 6 scallions, including green tops, chopped
- 1 tablespoon fresh ginger, chopped
- 2 tomatoes, chopped
- 3 tablespoons fish sauce, Nuoc Mam
- 1 teaspoon salt
- 2 cups water
- 1 quart canned low-sodium chicken broth, or homemade stock
- 1/4 pound bean sprouts
- 2 tablespoons lime juice, plus lime wedges for serving
- 1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
- 1 cup mint, basil, or cilantro leaves, or a combination
Barbecued Chicken
By Thom7747
Easy, easy, easy to prepare
- Sauce Ingredients:
- 1 chicken, cut-up and skinned
- butter, for frying
- 1 red or white onion, small, chopped very fine
- 2 tablespoons butter
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1 cup catsup
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 cup water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Tabasco pepper sauce
- 1/2 teaspoon curry powder
- 1/2 teaspoon black pepper
Orange-and Saffron-Scented Fish Soup
By Thom7747
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, fennel, sweet pepper, celery, wine, orange peel, orange...
- 3 cups reduced-sodium vegetable broth
- 1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 cup finely chopped fennel (1 medium)
- 3/4 cup finely chopped red sweet pepper (1 medium)
- 1/2 cup finely chopped celery (1 stalk)
- 1/2 cup dry white wine
- 1 teaspoon finely shredded orange peel
- 1/2 cup orange juice
- 1/4 cup finely chopped shallots (2 medium)
- 1 fresh serrano or other chile pepper, seeded and finely chopped*
- 1 bay leaf
- 1/2 teaspoon salt
- 1 pound fresh or frozen skinless cod, orange roughy, and/or haddock fillets
- 8 ounces fresh or frozen skinless salmon fillets
- 1/8 teaspoon saffron threads, crumbled or dash ground saffron
- 1/2 cup snipped fresh parsley