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Minestrone

I totally agree on the chicken stock, omit it. My Minestrone may be a tad nontraditional but I use cabbage, celery, carrots and onions to make broth. I use the parts that aren't "soup worthy" the stalks, end pieces, hearts, etc.. and brown and simmer them. Once I have the vegi broth I make the soup with:
Cabbage
Zucini
Celery
Carrots
Onions
Garlic
cannellini beans (canned, cause its easier to time with the rest of the veggies)
green beans
fresh tomatoes (skinned, diced - i find canned tomatoes awful too much artificial acids for preserving)
pasta

A little browning of the aromatics and de-glazing with some white wine never hurts either.

Jan 12, 2009
Backslider in Recipes

Shiraz Roast and Ultimate Beef Gravy

Feb 19, 2008
Backslider in Recipes

How do you use roasted red peppers?

Here is a recipe for my special burger sauce.

Enjoy, and please leave feedback on the recipe.
http://www.chow.com/recipes/11508
http://www.chow.com/recipes/11504

Feb 18, 2008
Backslider in Home Cooking

ramen econo sandwicho

Wow, some intresting creations come about when your in tough times. I know our family still loves cheesy mac hamburger helper substituted with smoked sausage instead of beef. Even though we don't normally eat anything helper these days, we still have a box around every once and a while because we actually like it.

Feb 17, 2008
Backslider in Recipes

Boiling chicken for chicken paprikash

Oops didnt mean to bring up such an old thread. My mistake.
Wow, it's very interesting to see all of the different ways to make the same dish. It reminds me of a chili cook off.

My recipe is as follows:
1 chicken, cut in to quarters
2-3 onions thin sliced
2 table spoons of sweet Hungarian paprika
3 cloves of garlic smashed
4 tbsp of butter
2 cups of chicken stock
4 tbsp of sour cream

In a large baking dish make a bed of onions. Place the chicken quarters on top of the onions. Mix butter and garlic, and rub the mixture under the chicken skin. Add paprika to chicken stock, and pour in baking dish.

Place in oven @ 350' F for 30-45 minutes.

Remove from oven, remove chicken skin/bones and cut in to large dice. Reduce chicken stock with onions, some times I add roux to thicken because our family likes it as a gravy. Stir in sour cream when finished.

a dash of cumin is some times added in our house to give it a bit of a smoky sweet flavor. It complements the paprika well if you are using a quality sweet paprika. (which can actually be found for cheap)

I can write up the recipe in detail and post it on the recipe page if anyone is interested.

Feb 15, 2008
Backslider in Home Cooking

Hey Chowhounds, Let's Build a Better Burger!

Here is my favorite burger. I made this recipe one sleepless night while trying to doze off. I woke up the very next morning and wrote everything down so I wouldn't forget. Everyone at my house loves it. I don't think you will find something like it anywhere else.

Enjoy, and please leave feedback on the recipe.
http://www.chow.com/recipes/11508
http://www.chow.com/recipes/11504

Feb 15, 2008
Backslider in Home Cooking

New user, looking for feedback.

Hey all, I just stumbled on to this website recently. I decided to sign up and start posting some recipes. I'm not a 'pro' I consider my self a home chief. In other words, I love cooking for my family and doing it well. If you were to visit our house on Saturdays and Sundays you would think we were running a restaurant in our kitchen. After years of all this home cooking we have started to fine tune some of our recipes. We hardly every eat out anymore, we are having too much fun and good food being home chiefs.

I started by posting something simple to get used to the format around here. I hope you all enjoy this unique burger recipe. I would love to have some feedback on my first post, let me know what you like or what to improve.

Thanks!

Broiler Burgers (Great for winter)
http://www.chow.com/recipes/11508
http://www.chow.com/recipes/11504

Feb 15, 2008
Backslider in Home Cooking

Red Cooked Pork (Hong Shao Rou)

This sounds very good. The only problem is my family hates anise with a passion. Does the anise flavor come through strong?

If so, is their something less traditional I could use in place of it?

I might have to make it all for my self, if they don't like it, thats more for me right!

Feb 09, 2008
Backslider in Recipes