Official Recipe Thread

[RNE228]

Camp Chicken
1 - whole chicken
1 - large sweet onion
1 - head garlic
2-3 large potatoes
3-4 carrots
1-2 large handful mushroom, cut in halves - optional
sage
thyme
rosemary
1 - bottle Porter or Stout

Clean chicken. Set aside gizzard/liver/neck.

Slice onion, carrot, and potato in thick slices. Clean/shell the garlic, and chop in large pieces.

If sage leaves are available, place a few under the skin of chicken(we keep herb garden). Place sage leaves, thyme sprigs, and rosemary sprigs in cavity of chicken(Easiest to tie a bundle of the herbs).

Place chicken in Camp Dutch Oven. Place onion, potato, carrot, garlic, mushroom around chicken. Season to taste with cracked pepper, salt, rosemary/thyme/sage as desired. Pour beer/porter/stout over chicken.

Put lid on Dutch oven. For a 12" dutch Oven, use 8-10 briquette on bottom, 14-16 on top(for 12" Dutch oven, that should be equivalent of 350 degree oven). Cook time 60-90 minutes. Rotate Dutch oven on coals every 15 minutes. Rotate lid opposite direction(eliminates hots spots from coals)

Could also cook this in crock in kitchen oven, 350 degrees for 60-90 minutes(till chicken cooked thru/done).

Can also use campfire coals if adventurous; just harder to control temperature.

Note - after finished, we use the carcass, and gizzard/neck etc to make homemade chicken stock...

[stilly]

It cooled when the chicken went in, and turned the heat up til the spices started churning like you're talking about, stopping before it starts to simmer, and kept doing that for 40 minutes.... OOOOPS!

Yeah you are dancing on the edge by doing that, once it starts to churn (without breaking the surface) then remove it from the heat and let the water cook it. I already been there done that the first time. I think once you bring the water temp back up and then let it sit the chicken will no longer be cold and will start to cook right. As long as you butterfly or fillet your breasts they will cook right through, but if you have real thick pieces, then pull the biggest one out after 20 minutes and have a look, cut it in half and see if it is cooked; once you get a feel you will be able to drop it in, and know that you can turn the heat up, then turn it off and let it sit for 20+ minutes and it will only keep it warm and moist. Good stuff...

Camp Chicken
1 - whole chicken
1 - large sweet onion
1 - head garlic
2-3 large potatoes
3-4 carrots
1-2 large handful mushroom, cut in halves - optional
sage
thyme
rosemary
1 - bottle Porter or Stout

Clean chicken. Set aside gizzard/liver/neck.

Slice onion, carrot, and potato in thick slices. Clean/shell the garlic, and chop in large pieces.

If sage leaves are available, place a few under the skin of chicken(we keep herb garden). Place sage leaves, thyme sprigs, and rosemary sprigs in cavity of chicken(Easiest to tie a bundle of the herbs).

Place chicken in Camp Dutch Oven. Place onion, potato, carrot, garlic, mushroom around chicken. Season to taste with cracked pepper, salt, rosemary/thyme/sage as desired. Pour beer/porter/stout over chicken.

Put lid on Dutch oven. For a 12" dutch Oven, use 8-10 briquette on bottom, 14-16 on top(for 12" Dutch oven, that should be equivalent of 350 degree oven). Cook time 60-90 minutes. Rotate Dutch oven on coals every 15 minutes. Rotate lid opposite direction(eliminates hots spots from coals)

Could also cook this in crock in kitchen oven, 350 degrees for 60-90 minutes(till chicken cooked thru/done).

Can also use campfire coals if adventurous; just harder to control temperature.

Note - after finished, we use the carcass, and gizzard/neck etc to make homemade chicken stock...

mmmmm food porn picz are HOT. Get me all buttery and peppery and stuff...

[stilly]

Hey my sister game my g/f some recipe and some bag of "STARTER" bread dough the other day.

HAS anyone else been exposed to this? I swear it is the NEXT evolution of the chain letter. It involves mashing it up for several days, then mixing the ingredients THEN dividing the dough up into 4 bags, THEN giving three of those bags away or keeping them all to mash up each day, and with the fourth bag, you actually dump it into a pan and make a loaf of Amish Bread or whatever it is called. I am rather irritated that you are required to mix it all up then seperate the ingredients though and give someone else the dough along with a copy of the printed recipe. WTH? However I will say this, the bread, when finally cooked in a non metallic pan, turns out a LOT like a good moist cinnamon strudel coffee cake. Good stuff. Nobody has come across that yet? We have some in our kitchen. both a starter bag and the printed recipe... Time to stop mashing and stark baking. OR you could keep all the bags yourself but you would find yourself baking 4 loaves after the time is up, and THEN you would have 16 bags to seperate into and give away...

[movie zombie]

had not heard of it...sounds yummy!

[Off the Roster]

it is called friendship bread and making the dough is a 10 day process

[stilly]

it is called friendship bread and making the dough is a 10 day process

Yeah, THAT sounds ridiculously stupidly FACEBOOKY enough to be it. I DO recall hearing the 10 days mentioned somewhere.

It really does sound like someone on facebook had too much time on their hands and decided to pull a chain letter OFF the screen and make it a sad reality for all of their "friends" and I swear that if this thing DID start with facebook then I just might have to go shoot someone... But first bake that first loaf and eat it so that I can have a plausible defense (sugar high) in court (because DAMN that is some pretty good tasting bread) because there will be NOTHING OF THE SORT like THAT let into MY house if it did originate from facebook... But if it did, and since I do like it, I do not know how much longer I will go on without punching myself in the face for liking it. OMG! I just accused it from being from facebook and I said that I "LIKED" it! NOOOOO!




No Carrier


Okay. Everyone take a deep breath. When I googled friendship bread I saw what appears to be just regular recipes from REAL recipe sites...
http://allrecipes.com/recipe/amish-f...bread-starter/ Oh look, it has real BENEFITS too... Oh wow, that was close...

And yes, I heard of AMISH bread, STARTER and 10 days so clearly I must have hit the point here. Okay, sorry for that outburst. It looks like we can all go back to being normal now...

[Off the Roster]

^ i think you have had too much sugar. after that post idk if i can ever consider you normal : ).

[movie zombie]

you assumed he was normal in the first place, chick!
define normal, please!

eta: stilly, thanks for the link to the recipe. have you tried saving the starter? seems many have done that because they ran out of people to give it to! i quit making kombucha at home because of that as well.....and the fact that the "mother" that grew on the top was just a bit too human skin like for me to tolerate over time.

[ptoguy2002]

Looking around for something to use up what was in the pantry, found this: http://www.food.com/recipe/savory-se...ne-sauce-55680
Sauce was a little thin, so added flour last minute to thicken it, turned out pretty good. It has potential for doctoring to suit. For me, triple the garlic o and Worcester.
Needs a bread to go with it though, IMHO.

Good stuff.

Ingredients:

Servings:

4

Units: US | Metric

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Directions:

1
Heat oil in heavy skillet over high heat.
2
When oil begins to smoke add scallops.
3
Sear each side for one minute or until each side is golden brown.
4
Add 1/2 cup of wine and lower heat to medium.
5
Simmer for 2 minutes.
6
Remove scallops from pan.
7
Add remaining wine and lemon juice,and garlic.
8
Bring to a boil and reduce by half.
9
Add butter, parsley and season with pepper.
10
Place scallops on a plate and smother with sauce.
11
Serve.

Read more: <a href="http://www.food.com/recipe/savory-sea-scallops-in-white-wine-sauce-55680?oc=linkback">http://www.food.com/recipe/savory-sea-scallops-in-white-wine-sauce-55680?oc=linkback</a>

[stilly]

you assumed he was normal in the first place, chick!
define normal, please!

eta: stilly, thanks for the link to the recipe. have you tried saving the starter? seems many have done that because they ran out of people to give it to! i quit making kombucha at home because of that as well.....and the fact that the "mother" that grew on the top was just a bit too human skin like for me to tolerate over time.

Yeah if my friends started giving me chain-letter bread that REQUIRED me to bake then I would be dumping them too... "I will bake when I feel like it and not on a schedule that YOU dictate to me thank you, UNLIKE..."

I have not bothered to freeze it yet. It was supposed to be baked a day ago I guess so due to lack of funds the g/f just threw it out.
I mean, I barked and she pulled the bag out of the garbage and now is mixing it with some newly found milk and sugar... SCORE!

Damn, and I had spent time and energy mashing it up for a minute or two also...

[Blackhorse2010]

Sounds interesting and easy..... but I really dont like the taste of vinegar. If cooking rare/medium rare, does the vinegar from the dressing burn off?

Yes, all you taste is the soy sauce and light spices from the dressing.

[stilly]

I just revisited the Poached Chicken recipe. I think I have made it enough now to know what works and not. what works is to NOT turn any heat back on and to NOT use cold chicken. THAT will give you extremely juicy and moist chicken breast filets (if you cut them up) ELSE you need to use chicken thighs/ leg pieces that are boneless//skinless...


Also, if you have a bit of a rub on the meat, it WILL carry through and you WILL taste it. My chicken is now ULTRA tasty... In fact, TOO tasty... I think I needed to water it down some more, but oh well.

[Off the Roster]

you assumed he was normal in the first place, chick!
define normal, please!

LoL, when it comes to living things i do not think there is a "normal." i personally am so far from that term that if i consider something/someone to be "not normal" then chances are that 98% of the population will consider it to be just BSC.

[stilly]

A few thousand rules about the particular AMISH/FRIENDSHIP bread recipe that we received...

We just completed this, it was not bad, but our timeline was also a day or two later because we kinda lost track. Only my persistence even got it made tonight.

Instead of vanilla pudding we used butterscotch. It seemed to turn out okay. Maybe cut back the cooking by about 10 minutes though. (glass pan)

[movie zombie]

it looks yummy!