Tuesday, September 26, 2006

Doing some housekeeping...

I'm cleaning up some dusty drafts from my blogger dashboard. These are posts that I never got around to posting for whatever reason. Often it was because I didn't think they looked appetizing enough. Well, that, and the fact that some of the pictures are out of focus.

Here ya go!


Carmelized Garlic Chicken

I made this quite a while ago (more than a month, I think), but was reluctant to post it because it just looks so unappealing to me! It is called Carmelized Garlic Chicken. The name conjures something much more pretty than I made. See if you agree:



It just looks sad, lol! It tasted very garlicky and slightly sweet. Definately nothing special!

Quail


Thats right. I said Quail. It looks horrible! I couldn't get a decent picture and it didn't taste great either.






ugh!
Beef Stroganoff

1/2 lbs beef, cut thin
flour
salt and pepper
1/2 onion, diced
3 cloves garlic, minced
1/2 lb mushrooms
1 cup beef broth
2 tablespoons dry sherry
sour cream
noodles

These next two recipes tasted good, but I didn't get good pictures. The rice pudding needed some perfecting. Of course creme brulee is simply heavenly!

Creme Brulee




Rice Pudding


4 comments:

Val said...

OMG recipes for that rice pudding are needed for the preggo! lol! That looks So good... I don't know what it is about rasins, but I need them right now.

Beef Stroganogh... it is the ONLY recpie I use a canned soup for. Here is mine and you can try it and see if you like it better than that one. My family REALLY enjoys this a few times a year.

Meat: I saute' the meat with a bit of worsishire sauce and pepper until tender done... then remove from pot.

Noodles: I make an entire med package of wide egg noodles in salty water.

Sauce:
1 can cream of mushroom soup
1/2 c sour cream
1/2 pack fresh mushrooms
1 onion (diced)
3 cloves of garlic (through garlic press or cut tiny)
salt, pepper, and garlic powder to taste

Saute onion, mushrooms and garlic together until well done. Pour the soup and the sour cream into the pot and if it is scorching to the bottom (or just REALLY thick) add a bit of water. Mix well and let sit for a bit on low heat to meld flavors. Add meat and mix again, now adding in seasonings and tasting until you get it how you want it. Pour over noodles and toss and serve.

My family really enjoys this recipes... but it took a LOT of tweeking to get it just right... so you may have to do the same for your tastes. But it is worth a try.

The quail wasn't good huh? Cyan always wants quail or those little hens when we go to the store... I think she thinks they are cute. I have never bought them.

Val

Val said...

The reason I said that "remove from the pot" thing about the meat is that is what I cook the sauce in... sorry I missed that bit.

Laurie said...

We bought the quail from the lady who sold us the chickens. The quail frozen, ready to cook. We just bought it so we could say we ate quail, lol!

Thanks for the Stroganof Recipe. I'll have to try it!

The rice pudding is from the standard Better Homes and Garden Cookbook. I'll get it for you later, ok? Its basically rice, milk, eggs, sugar, vanilla.

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