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RE: Cookalong #24 ----------PASTA!!!!!!! (Follow-Up #17)

posted by: sherrmann on 03.24.2010 at 03:09 pm in Cooking Forum

I've been eating this all my life. We always mispronounce it the way my dad did from the old country.

OOLIA ALIA (Alio y aioli)

Spaghetti - 1lb
Extra virgin olive oil - 1/4 to 1/2 cup
Butter - 3 to 4 Tbs
Garlic - 8 to 10 large cloves, finely minced
Red pepper flakes to taste
Freshly chopped Italian parsley - handful)
Parmesan cheese - 1/2 C grated
Shrimp - I always shell the shrimp before I saute it

Boil the pasta in salted water

In a large saute pan, heat about half the oil, add pepper flakes and shrimp. When shrimp are almost cooked through, add garlic and toss quickly. Don't let the garlic brown or burn. Pull the pasta out of the boiling water with a pasta spoon directly into the shrimp pan. When you have all the pasta in the pan, put the butter, remaining oil, parsley and parmesan on the pasta/shrimp and toss until blended. Add pasta water to the pan as needed until you have a creamy sauce.

Serve at the table with extra red pepper flakes, garlic salt and grated parmesan.



clipped on: 01.20.2015 at 09:34 pm    last updated on: 01.20.2015 at 09:34 pm

RE: Roasting Turkey the Day Before??? Pros and Cons (Follow-Up #8)

posted by: beachlily on 11.10.2014 at 10:23 pm in Cooking Forum

Jasdip, this recipe was posted here probably 5-6 yr ago. I don't have the name of the person who introduced it to us.


Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
2 carrots, chopped coarse
1 head garlic, halved
2 ribs celery , chopped coarse
2 onions, chopped coarse
Vegetable oil spray
10cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 425°. Place drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.

2. Transfer contents of roasting pan to large Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.

3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.

(Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.


clipped on: 11.12.2014 at 08:35 pm    last updated on: 11.12.2014 at 08:36 pm

RE: Just washed my Silhouette blinds: how I saved $700. (Follow-Up #25)

posted by: minette99 on 08.25.2008 at 09:39 pm in Home Decorating & Design Forum

I bought the same one pictured above and it is Model # 1425 - Bissell Little Green - Proheat Turbobrush. I bought it at Target for about $80.00.


Need to buy this cleaning device.
clipped on: 10.25.2014 at 07:32 pm    last updated on: 10.25.2014 at 07:33 pm

RE: The Forum Friends Support Sherry (Follow-Up #15)

posted by: jessyf on 08.20.2014 at 03:44 pm in Cooking Forum

Checking in. It was so wonderful to see my forum peeps/sisters. I'm so sorry others couldn't make it. Like mtnester said, we just picked up where we left off. Yes, I'll try to make it back here.

Thank you Annie for starting the thread and posting all the pictures of food and gifts. You brought so much - home grown eggs AND chickens (turned into chicken salad the next day!). And thanks to Nancy for the pasta dish, major yum!

I think Ellen has more pictures on her phone, maybe they got to Annie.

Sherry, I'm glad we could help you. I wish I was closer so I could come back more often, there is still so much more to do. Email me anytime!

One item I wanted to mention that Ellen brought (I think?) - since I'm carb free, I'm getting this for zucchini 'pasta' - a 'Veggetti' - makes ribbons! Of course because of the shape, size and first letter I called it something else.....I bet the boys are going 'ouch'.

For those who are interested in the eggplant dish: it was demolished within ten minutes. Everyone said this was a recipe they would pass on, as it reads. It really doesn't sound appetizing. The fact that I had five women going OMG! says volumes. Don't pass up on this one.

Fariba's Eggplant dish (my friend)

1 jar Trader Joes julienned sun dried tomatoes, drained
1 large bunch mint, chopped. Use a lot. Really.
6 - 8 oz crumbled feta cheese
I can 'fried eggplant' (see link)

Layer the items in a dish, eggplant on the bottom, mint on top. Devour.

I'm sure I'll add more as I think of things, my mind is still mush.


clipped on: 09.19.2014 at 11:46 am    last updated on: 09.19.2014 at 11:47 am

DIY budget elegant bathroom, almost done: pics...

posted by: staceyneil on 02.02.2011 at 10:11 am in Bathrooms Forum

Hi everyone,

Thanks for all your support and advice along the way with our latest project... we're ALMOST done but sort of stalled. We just need to add the door threshold and some pretty natural wood shelves above the toilet, but DH has moved on to other woodworking projects, so those little projects have been shoved down the list of priorities. Since it may be months before I get those shelves (and art/decor) up, I thought I'd at least post some pics of the room as it is now. Forgive the crappy lighting: it's snowing hard so there's no natural light :(

Project scope:
1956 bathroom with 1980's/90's tile, vanity, toilet. Tub was original but sadly unsalvageable: the enale was totally wrecked and stained and impossible to clean.
Suspected some subfloor issues due to leaks.
Budget: $2,500. (final total was a bit under $3,000... so we didn't do too badly :))

The layout was awkward, the door swing used so much of the floor space and only allowed a very small vanity. Since this is the hall/guest bath as well as the primary bath for my teenage daughter, we really needed to maximize storage and vanity space. I drew a new plan which involved moving the doorway to the perpendicular wall. As much as my DH balked at adding additional work, he admitted it was TOTALLY the right thing to do once we finished. The room feels SO much bigger now.

OLD BATHROOM and layout:

Some photos from during the renovation... which was planned to take 4 weekends and ended up taking about 6 or 7.....
DD sledge-hammering the old tile down

lots of rot in the subfloor

Self-leveling-compound poured over the radiant floor heat cables in the floor

The shower area waterproofed with Hydroban (LOVE LOVE LOVE that stuff!)

~ ~
~ ~
~ ~
~ ~

NEW BATHROOM and layout plan:

Since our budget was soooo tight, and we wanted to use quality materials and get a unique, custom bathroom, we had to get creative!!!

I had a small amount (it was mostly random pieces and offcuts) of very $$$ calacatta marble mosaic tiles left over from a previous project that I knew I wanted to use. The other materials were chosen around that starting point. I designed niches to use that tile in, as accent, based on the quantity I had. I used inexpensive white marble baseboard pieces from Home Depot for the shelves.

For the rest of the tile, I needed to use super-cheap stuff (the entire room is tiled to chair-rail height), but I didn't want it to look cheap or ubiquitous. I would have used subways, but DD emphatically vetoed them. It's her bathroom, and we let her have a LOT of design input. Since we have other areas in the house that use square tile in a running-bond pattern, I decided to use 4x4s, which are the cheapest anyway, but in a running bond rather than stacked pattern. After bringing home samples of the big-box cheapies, I decided to "splurge" (20 cents more per tile, I think, it was about $2.35 per sf after sales and discounts)) on Lowes next-step-up American Olean Ice White, which has a slight rippled surface that catches the light and adds a layer of interest that the flat, cheaper Gloss White doesn't have.

For the floor, we used American Olean 12 x 18 Pietra Bianco, a limestone-look ceramic tile that I'm surprisingly happy with :) Underneath the tile is radiant-heat cable, so the floor is wonderfully cozy and warm.

Floor grout is Latapoxy epoxy.
Wall/shower grout is Tec Accucolor XT, a super-modified grout that supposed to be a lot more stain-resistant (PITA to work with, though!)

DD wanted girly, vintage-looking stuff, a big departure from DH and my modern aesthetic. We narrowed down the style range, then I started watching eBay for deals. We scored about $750 worth of valves and faucets and stuff for about $275.
Vanity faucet: Moen Monticello
Shower faucet valve, trim, tub spout: Moen Monticello with Thermostatic valve
Shower head: Grohe Relexa Ultra on slide bar (LOVE!)
(after working with a bunch of faucets recently, I can say that the Moen monticello stuff is pretty cruddy compared to the Grohe RElexa, Kohler Purist, and HansGrohe stuff I've used recently.)
Towel bars and tissue holder are Ginger Hotelier.
Curved shower rod is the Crescent Rod. I tried some expandable ones they had locally, but this one (ordered on line for the same price) is SO much sturdier and nicer-looking. It also makes the shower space much larger.

Toto Carolina that we got at a yard sale for $150 including the Washlet seat (which we removed). We were driving down the street and DD -who professes to HATE anything renovation-related- said, "Hey, look, Mom... isn;t that one of those skirted toilets you like?" SCORE.

American Standard Princeton ~$300 at Lowes. yeah, we chipped it right away by dropping a tool on it while installing the faucets; luckily there's a repair kit that actually does a pretty amazing job :) We used the American Standard "Deep Soak" drain, which adds a couple inches water depth for baths. I wanted DD to use her OWN bathtub rather than my new one in the master bath :)

an old dresser. We bought it on Craigslist for $40, and DH reworked the drawers to fit the plumbing. He also added modern drawer slides so that they work easily. We bought fabulous vintage glass knobs on eBay (if you're looking for vintage knobs, check out this seller: billybobbosen.)

I painted it BM Dove Wing.
We totally went over budget on the vanity top. I'd intended to bet a remnant of granite... but of course couldn't find one DD and I liked. Then we found this little slab of Vermont White quartzite in the "exotics" bone pile at a local yard. It was over budget but we loved it. Then, of course, we decided that rather than a plain square front, it had to be cut to fit the curvy front of the dresser... which added about $100. So the vanity top was our biggest expense at $480.

Medicine cabinet:
A salvaged cabinet we got at the local Habitat for Humanity REStore about 2 years ago. We framed it into the wall (where the old door used to be), painted it, and I tiled the little shelf area with my calacatta mosaic accent tiles and marble baseboard pieces from Home Depot.

Pottery Barn wall fixture from eBay
Ikea ceiling fixture (like $8 each and rated for bathrooms!)
Fan/showerlight combo is a recessed, can-style fixture by Broan/NuTone. It's AWESOME. Quiet, unobtrusive.

That's all I can think of right now. I think once we have the natural wood shelves up over the toilet, with DD's shell collection and a plant on them, it will give a little but of softness/naturalness which the room needs. It's a little TOO "elegant" right now :)


clipped on: 07.10.2012 at 12:38 pm    last updated on: 07.10.2012 at 12:38 pm

RE: Painting Stained Chair Rails & Cabinets (Follow-Up #2)

posted by: paintguy on 02.03.2011 at 06:54 pm in Paint Forum

Actually Kilz is not the best primer for this. Kilz is a stain blocker. What you want is a primer designed to stick to slick surfaces like BIN. BIN also holds back stains. The Behr paint and primer in one should only be used when a primer is not really necessary, like for wall painting.


clipped on: 06.30.2012 at 12:56 pm    last updated on: 06.30.2012 at 12:57 pm

re: looking for: creamy cilantro dressing (Follow-Up #6)

posted by: zythman on 08.07.2011 at 04:22 pm in Recipe Exchange Forum

Wow, this is an old request-2007. I love almost everything on El Pollo Loco's menu. I believe it has got to be some of the tastiest, healthiest fast-food available. Their Creamy Cilantro Dressing is their most popular; it's one of the tastiest, creamiest salad dressing recipes ever created. I recently found and tested this version of El Pollo Loco Creamy Cilantro Dressing, and found it to be truer to the original dressing than the previous recipe posted. I discovered it at the meemoskitchen link included below. Enjoy!

El Pollo Loco Creamy Cilantro Dressing

1 Cup mayonnaise
1/3 Cup whole milk
4 Teaspoons finely minced cilantro
2 Teaspoons lime juice
1 Teaspoon white wine vinegar
1 Teaspoon granulated sugar
1 Teaspoon finely minced garlic
1 Teaspoon finely minced onion
1/2 Teaspoon salt
1/8 Teaspoon ground cayenne pepper
1/8 Teaspoon ground black pepper
1/8 Teaspoon ground cumin
Mix ingredients together until smooth. Cover and chill.
Makes 1 1/4 cups.

Here is a link that might be useful: Meemos Kitchen


clipped on: 12.27.2011 at 09:18 pm    last updated on: 12.27.2011 at 09:19 pm

FAQ/Answers Bathroom Plumbing for dummies

posted by: sheilaaus122 on 06.23.2008 at 11:06 am in Bathrooms Forum

I hope this is not hijacking the previous thread of Showers- FAQ but I thought since Bill V had offered to answer a bunch, those were more likely to be tiling related. I thought maybe we should start a new one of plumbing related FAQ's and if we get lucky- answers will be posted here too.
I will start-
for a shower/tub configuration, what is needed besides the tub spout, the shower head, and the on/off thingy?
For a shower configuration(like the master bathroom with a separate tub) what is needed beside the shower head and on /off thingy?
And for both of the above, what optional fixtures do you like? (handheld, stuff like that).


clipped on: 09.05.2011 at 02:05 pm    last updated on: 09.05.2011 at 02:05 pm

RE: What's For Dinner - #321 (Follow-Up #86)

posted by: ann_t on 07.20.2011 at 11:23 pm in Cooking Forum

Here it is:

Bacon, Cheddar and Chive Muffins

Hot Potato Adventures in Baking

BBC Good Food Sept. '08 Issue
Reader Recipe/Claire Whapshot

4 strips bacon, cut into small pieces
2 ounces cheddar
6 ounces flour
1 teaspoon baking powder
1/2 teaspoon salt
Fresh ground black pepper
1 teaspoon english mustard
2 eggs
3 ounces butter, melted
7 ounces milk
1 tablespoon parsley (I used chives)

Oven 350F. Spray muffin tin with nonstick spray. Cook bacon until crispy and drain on paper towels. Cut 2/3 cheese into small pieces, grate remaining 1/3. Sift flour, baking powder , pepper and 1/2 ts salt together. Mix eggs, milk, mustard and butter together in measuring cup, add to the dry ingredients and mix very lightly. Batter will be runny and lumpy. Add in the cheese, bacon and parsley/chives and mix gently. Divide batter between 6-7 muffins cups, they will be very full. Bake for 25 minutes until puffed and golden.

Here is a link that might be useful: Bacon Cheddar and Chive Muffins


clipped on: 07.20.2011 at 11:49 pm    last updated on: 07.20.2011 at 11:49 pm

RE: New Recipe Review-July 2011 (Follow-Up #6)

posted by: jasdip on 07.14.2011 at 05:27 pm in Cooking Forum

I bought some Pork Tenderloin specifically to make Lakeguy's dijon cream sauce recipe. It was delicious!!! In my keeper binder immediately! Thanks David!

Pork Tenderloin with Dijon Cream

1 lb pork tenderloin, cut into 2" slices
flour seasoned with salt and pepper
2 tbsp butter, divided
2 tsp canola or olive oil
2 green onions, thinly sliced--white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp Dijon mustard

Preheat oven to low, about 170 degrees, to keep meat warm.

Lightly pound medallions to 1" thick. Melt 1 tbsp butter and 2 tsp oil over medium-high heat.

Dredge pork in seasoned flour. Add slices all at once to pan and brown 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone.

Add the remaining 1 tbsp butter to pan. Add white parts of onion; saute 1 minute. Add vermouth, simmer until syrupy and reduced to about 3 tbsp. Add cream, simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk.

Stir in Dijon and add salt and pepper to taste. Top with green onions.


clipped on: 07.16.2011 at 12:26 pm    last updated on: 07.16.2011 at 12:27 pm

RE: Salads... (Follow-Up #7)

posted by: ruthanna on 01.16.2011 at 09:09 am in Cooking Forum

I make more vegetable salads without greens than with them, especially in the winter. Last week, eggplant was on sale so we had eggplant, roasted portobello and white bean salad (plus scallions, parsley, etc.) mixed with sesame ginger dressing. I make them more as a centerpiece for lunches than as a side dish. We always had a couple on hand back when I used to pack lunches for all of us.

The Frog/Commissary Cookbook really took me in a different directions than greens with vinaigrette for salads.

About three years ago, I resurrected Green Goddess dressing, which faded from the scene with the rise in popularity of Ranch dressing. After trying about a dozen recipes, this one became our favorite.


1/3 c. buttermilk
1/4 c. sliced green onions
1/4 c. chopped parsley
1/4 c. chopped watercress
2 t. lemon juice
1/2 t. dried tarragon
1/2 t. anchovy paste
1/2 c. regular or reduced fat mayonnaise
salt and pepper

In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup.


clipped on: 06.13.2011 at 10:52 pm    last updated on: 06.13.2011 at 10:52 pm

RE: HELP! Should my tile look like this?!? (Follow-Up #22)

posted by: mongoct on 07.17.2010 at 06:27 pm in Bathrooms Forum

Oh, young gardner. I think we're going to give you a few gray hairs.

Hardiebacker itself is a fine backer board in wet areas. Contrary to what a lot of people think, it's not waterproof. It's resistant to water damage, but not waterproof. Just like a sponge. A sponge can get wet, then dry out, and there's no damage to the sponge. But water can pass through a sponge, and it can pass through hardiebacker as well.

For waterproofing, there should have been 6-mil polyethylene sheeting behind the hardie, between it and the studs. Or after the hardie was hung and the seams mesh taped and thinsetted, the entire surface should have been coated with a liquid topical waterproofing membrane like HydroBan or RedGard.

FWIW, tile and grout will shed water, but grout is not waterproof. Even when sealed. Even some tiles are not waterproof.

The fact that you appear to have no waterproofing aside...a few comments regarding the installation of the hardiebacker itself:

1) All edges of the sheets of hardiebacker should have solid blocking (wood) behind them. In your installation, the vertical edges of the sheets fall on studs. But the horizontal edges should have blocking behind them.

2) Fastening: The hardie should be fastened every 8". Though it's not a killer, your fastening schedule is a bit erratic.

3) Your tiler might have done this, but the seams between one sheet of hardie and another should be thinsetted and taped with alkalai-resistant mesh tape. Similar to taping drywall, but with mesh tape instead of paper and thinset instead of drywall mud. This might have been done when the tiles were set.

You could let this job proceed "as is" and not have a problem for 20 years. Or you could get unseen leaks and water damage within a 20 days. It's an unknown.

"I've always done it this way and have never had a problem" is not a valid reply from the installer.

If your tiler is collecting money for doing this work, at a minimum he should be building to code.

Best, Mongo


clipped on: 07.24.2010 at 05:28 pm    last updated on: 07.24.2010 at 05:28 pm

Beverly's parmesan sage crusted pork

posted by: rob333 on 06.04.2010 at 11:53 am in Cooking Forum

I have to tell you, these are so good! I haven't been able to use an oven for a month (no A/C from the flood), but I got so desperate to have "real" food, I decided to try them on the grill. Awesome, truly decadent. The grill cooked the outside to a crunchy crust. And still succulent on the inside. Even I couldn't screw it up. Great recipe Beverly!



Posted by marigene (My Page) on Fri, Sep 26, 08 at 13:06

Here is my favorite way to prepare pork chops. They always have come out very tender and juicy. The recipe was originally posted by Beverly.

Baked Pork Chops with Parmesan-Sage Crust Recipe
Makes 4 servings.

1 1/2cups fresh breadcrumbs made from crustless french bread
1 cup freshly grated parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)2tablespoons (1/4 stick) butter
2 tablespoons olive oil
lemon wedges (optional)
orange wedges (optional)

Preheat oven to 425F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.


clipped on: 06.05.2010 at 01:48 pm    last updated on: 06.05.2010 at 01:48 pm

RE: Avocado recipes (Follow-Up #15)

posted by: cindyb_va on 01.21.2010 at 08:50 am in Cooking Forum

This is a terrific dressing from Ellie Krieger

Green Goddess Dressing/Dip

1 ripe avocado, halved, pitted and peeled
2 scallions, coarsely chopped
1/4 C fresh tarragon
1/4 C fresh parsley
3 T white vinegar
3/4 C buttermilk

Just pop it all into a blender and whirl until smooth. The cookbook I have pairs this recipe with sliced heirloom tomatoes, but I have found it is pretty good on just about any type of salad greens. It is also very tasty as a dip with veggies.

Calories are 70 per 1/4C of dressing.


clipped on: 01.22.2010 at 09:23 pm    last updated on: 01.22.2010 at 09:23 pm

RECIPE: favorite lemon dishes

posted by: san_ on 02.27.2005 at 02:18 pm in Recipe Exchange Forum

in reading the "what's for dinner" thread today, several of us mentioned how much we liked food with lemon as an ingredient. i consider it to be one of the basic 4 (lemon, basil, garlic, and butter) items that any cooked food can be improved upon by the addition of one or all of them. so i'd love to know what recipes you like that feature lemon! here are a couple of our stand-bys:

Julias Zingy Lemon Sauce (GREAT for any cooked green veggie!)

of a lemon rind, grated
2 T lemon juice (about 1 small lemon)
2 T chicken broth
1 T butter (plus 4 more to finish)

Boil all the above in a small saucepan until its "syrupy". Add a little salt and pepper and then whisk in the other 4 T of butter. Serve over broccoli or asparagus or green beans

Mom's Lemon Dream Bars
for the crust:
cut together 1/3 C room temperature butter into 1 C of sifted flour and 2 T sugar. press this into an ungreased square pan (8 x 8 or 9 x 9) and bake at 350 degrees for 15 minutes until set (watch closely, to make sure it doesn't burn!)
combine together:
2 beaten eggs
1/2 C brown sugar
3/4 C coconut
1/2 C pecans, roughly chopped
1/4 tsp salt
1/8 tsp baking powder
1/2 tsp vanilla
spread the above mixture over the crust and bake at 350 degrees for 20 minutes (again watching, to make sure it doesn't burn). Frost immediately with:
2 T lemon juice
2 tsp grated lemon rind
1 C sifted confectioners sugar
let cool and cut into small pieces. can be frozen, tightly wrapped.

Crock Pot Lemon Chicken

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)

mix together in a crock pot:
6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup

add the chicken and cook on high for 3 to 4 hours

2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. Makes 4 servings.

Bon Apptit
January 2003


clipped on: 11.12.2009 at 07:41 pm    last updated on: 11.12.2009 at 07:41 pm

RE: 2 bone in, skin on, chicken breasts (Follow-Up #3)

posted by: annie1992 on 10.27.2009 at 11:58 am in Cooking Forum

Angela, I'd make Sol's caramel chicken:

Chicken in Caramel Sauce
1/2 cup dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon soy sauce
1 teaspoon slivered ginger
1/2 teaspoon black pepper
2 small dried, red chilies, broken in half
1 tablespoon peanut oil
1 shallot, sliced
1-3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces
1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces
Cooked rice
Fresh cilantro sprig for garnishing
Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside.
Heat the oil in a large skillet over high heat. Add the shallot and saut for a few minutes. Add the chicken and saut until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro.

If you don't have fish sauce, then maybe chicken piccata? this one is from Woodie:


4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 tablespoons butter
Juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thats uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

This is done in about half an hour, and is pretty much a meal:

Chicken Scarpariello (Country Style)
From: Carol (dishesdone)
sliced hot cherry peppers from a jar
1/4 cup olive oil
1 red bell pepper, julienned
2 cloves garlic, crushed
2 1/2 lb chicken, cut in small serving pieces
1 lb Italian sausage links (sweet or hot or both), cut in 1-inch pieces
1 onion, sliced
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons all-purpose flour
1- 2 teaspoons of fresh lemon juice
2 potatoes (small dice)
3/4 lb fresh mushrooms, sliced
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, peppers, onion, potatoes and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage.

Joe's Chicken Fajitas?

Chicken and Peppers Fajitas
Gardenguru via CF
Serves 4-6
4 halves skinless boneless chicken breast
5 Tbs olive oil
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 tablespoon minced garlic
1 tsp ground chipotle pepper
2 Tbs minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
10 6-inch flour tortillas
1 large red onion, sliced thinly
3 large green chilies, cut into 3/4-inch-wide strips
Lightly pound chicken between sheets of wax paper to thickness of 1/2 inch.
Mix 2 tablespoons oil, lime juice, orange juice, garlic, chipotle pepper, cilantro, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Heat oven to 350 F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saut for 3 minutes. Add peppers and saut until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet. Heat 1 tablespoon oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and saut until cooked through, about 3 minutes per side. Season chicken with salt and pepper and cut into 3/4-inch-wide strips. Combine with vegetables.

I like the dark meat portions better than breast portions, so I always season 'em up if I have chicken breasts.



clipped on: 11.02.2009 at 11:10 pm    last updated on: 11.02.2009 at 11:10 pm

RE: Nothing is better than Fresh Garlic.......... (Follow-Up #9)

posted by: gardenguru1950 on 08.02.2009 at 10:39 pm in Cooking Forum

Capelli d'Angelo in Brodetto di Pollo alle Erbe*
Sauted chicken in herbed broth with angel hair pasta

Serves 8


2 small whole, chicken breasts, boned and skinned, cut into thin strips
6 Tbs flour
1/2 Tbs red pepper flakes
1 tsp fresh ground pepper
salt to taste [optional]
4 Tbs yellow onion, sliced thin
6-8 cloves garlic, sliced
4 Tbs butter
6 Tbs olive oil
cup tomatoes, seeded, peeled, diced
1 tsp dried oregano (or a couple of sprigs of fresh)
4 Tbs fresh basil, chopped
2 Tbs fresh parsley, chopped
12 ounces chicken broth
12 ounces angel hair pasta


Flatten chicken breasts and cut into thin 1/2" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake.

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.

When all ingredients are prepared, put water on to boil for the pasta.

Heat 1/2 of the butter and olive oil in a large skillet on medium high heat. Add 1/2 of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned.

Add onion to skillet, reduce heat, and saut until soft. Scrape chicken bits from bottom of skillet. Add garlic and saut briefly (not brown).

Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.

Add chicken stock and simmer until reduced by 1/3.

Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting.

Add pasta to boiling water.

Put drained pasta onto plates in small nests and spoon chicken and sauce onto pasta.

Garnish: light sprinkle of chopped fennel leaf, parsley, basil



clipped on: 11.02.2009 at 09:51 pm    last updated on: 11.02.2009 at 09:51 pm

RE: Whats For Dinner - #298 (Follow-Up #21)

posted by: ann_t on 10.02.2009 at 02:04 am in Cooking Forum

We had something for dinner that I haven't made in a while. Chicken Breasts stuffed with a mushroom duxelle. Some might remember this recipe from our first Virtual Dinner about 7 or 8 years ago.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroom Duxelles
Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.


1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms.

Preheat the oven to 375F
Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about
4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.

To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid.

7.Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.

Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts.


clipped on: 11.02.2009 at 09:37 pm    last updated on: 11.02.2009 at 09:37 pm

RE: LOOKING for: Need a gourmet slow cooker recipe (Follow-Up #8)

posted by: tobygirl on 01.16.2009 at 01:51 pm in Recipe Exchange Forum

Here you go Suzie(s):


6 strips bacon cut in 1/2-inch pieces
3 pounds beef rump or chuck cut in 1 1/2-inch cubes
1 large carrot, peeled and sliced
1 medium onion, diced
1 1/2 t. salt
1/8 t. pepper
3 T. flour
1 10 1/2-ounce can condensed beef broth
1 T. tomato paste
2 cloves garlic, minced
1/2 t. dried thyme
1 bay leaf
6 boiling onions, peeled
1/2 pound mushrooms, sliced
1/2 cup red or Burgundy wine

Cook bacon in large skillet until crisp. Remove to drain. Add beef cubes and brown well. Place beef cubes in Crock-Pot. Brown carrot and onion in bacon drippings. Season with salt and pepper; stir in flour. Add broth, mix well and add to Crock-Pot. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and whole onions. Cover and cook on Low 8 to 10 hours. Saute mushrooms in 2 T. butter, and add with wine to Crock-Pot about 1 hour before serving.

To thicken Gravy: Turn Crock-Pot to High. Cream 1/4 cup flour and 2 T. butter. Roll in pea size balls and drop into Crock-Pot. Bring to boil and let thicken.


clipped on: 09.14.2009 at 02:24 pm    last updated on: 09.14.2009 at 02:24 pm

RE: Less aggressive groundcover? (Follow-Up #1)

posted by: gardengal48 on 08.12.2008 at 08:54 pm in Groundcovers Forum

It's a pretty long list :-) Vinca minor would certainly work, although some would argue it's plenty aggressive as well. IME, it is FAR less agressive than ivy and MUCH easier to remove if it does wander. Other choices could be ajuga (needs some sun to bloom nicely), hardy gingers (Asarum species), lamium (dead nettle), Galium odoratum, Cornus canadensis (bunchberry), wintergreen (Gaultheria procumbens), Euphorbia robbiae, various shade loving hardy geraniums or dwarf Sarcococca. Liriope or dwarf mondo grass is also often used in these conditions but spread tends to be very slow compared to other choices.

With that much ground to cover, you may want to expand your choices to include plants other than common groundcovers. Hostas, ferns, astilbe, epimediums and brunnera are all possibilities but any shade loving perennial or low shrub could work. A few hellebores would be a great addition as well, but make sure they get at least partial sun.


clipped on: 06.13.2009 at 02:48 pm    last updated on: 06.13.2009 at 02:49 pm

Cleaning Wooden Kitchen Cabinets

posted by: vjrnts on 07.08.2005 at 08:18 am in Cleaning Tips Forum

I've done a search on this forum and didn't find much that addressed my question; I hope I'm not asking something that's going to make regulars roll their eyes and groan!

I am about to move into a house that's been fairly well-kept... except for the kitchen cabinets. I'm not worried about cleaning the insides. That's mostly dust and stray cheerios. I am having, however, a terrible time getting that gross stuff around the door pulls off. You know, that black, kind of hard greasy stuff that results from years of fingers grazing the wood as they reach for the cabinet door? That, and the remains of the non-vented exhaust on the cabinets above the stove hood.

I've tried Orange-Glo Wood Cleaner and Polish. It does take off some of the crud, but only with a lot of rubbing, and I can't help but think there's a better cleaner out there, but instead of trying a bunch, maybe some of you could point me towards your favorite cleaners? (The Orange-Glo does smell terrific!)

By the way, in my travels through this forum I did find a recipe for a cleaning solution that includes vinegar and baking soda (and other things, ammonia and water I think). I'm no chemist, but don't the acetic acid in the vinegar and the baking soda chemically cancel each other out?


clipped on: 06.06.2009 at 06:01 pm    last updated on: 06.06.2009 at 06:02 pm

RE: potato salad recipe? (Follow-Up #10)

posted by: wizardnm on 05.17.2009 at 06:19 pm in Cooking Forum

Bobbie, here's a couple of good recipes for you to read.. I love potato salad and have made it many different ways. The following recipes are what I came up with when we had the deli. Each different in their own way, just like people are different in what they think makes the perfect potato salad. One thing we learned....small red potatoes, cooked with the skins on then just cut up were the favorite. But you can use what you have. The basic recipe might be the place to start and you can add mustard to it.
We also learned that the pickle relish HAD to be Vlasic's!

Backwoods Deli Style Potato Salad

3# red potatoes, cooked, cooled and chopped
2 stalks of celery, chopped
6 green onions, chopped
C chopped red pepper
C thin sliced radishes


1 C Miracle Whip
2 Tbsp vinegar
2 Tbsp sugar
1 tsp celery seed
1-2 Tbsp prepared mustard

Combine dressing ingredients and toss with potatoes and vegetables.


Backwoods Basic Potato Salad

3# cooked and cooled red potatoes, chopped
4 hard boiled eggs, chopped
2 lg stalks of celery, chopped
6 green onions, chopped
C sweet pickle relish


1 C Hellman's (Best Foods) mayo
1 tsp celery seed
1 Tbsp vinegar
1 Tbsp sugar
tsp garlic powder
1 tsp salt
tsp pepper
1 tsp dry mustard (can use prepared mustard)

Combine dressing ingredients and toss with potato mixture.


Ranch Potato Salad

3# cooked red potatoes, cooled and chopped
5-6 green onions, chopped
6-8 slices bacon, cooked and crumbled
C shredded cheddar cheese
1 envelope dry ranch dressing mix
1 C Hellman's Mayo (sometimes I use part sour cream if I have it on hand)

Toss together the potatoes, onions, bacon and cheddar.
Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine.


clipped on: 06.04.2009 at 09:30 pm    last updated on: 06.04.2009 at 09:31 pm

RE: making big stone steps (Follow-Up #5)

posted by: jugglerguy on 03.16.2008 at 07:30 pm in Gardening with Stone Forum

I don't have anything to add, except a picture of the steps I built. That's wooly thyme on the steps and elfin thyme on the rest of the path. If you follow the link, there are pictures of the steps being built. I'm no professional either.

Here is a link that might be useful: More pictures


Woolly Thyme and Elfin Thyme planted between stones. Love it!!
clipped on: 05.30.2009 at 10:41 am    last updated on: 05.30.2009 at 10:41 am

Best turkey techniques

posted by: cseim on 10.29.2008 at 12:40 am in Cooking Forum

I know this is a bit early, but I'm cooking my first ever Thanksgiving turkey this year and am trying to plan ahead. I was hoping some of ya'll would share your favorite tips/recipes with me.

I've heard that brining is the way to go, but I'm worried that it will cause the texture to feel too artificial. I really hate pre-marinated chicken from the grocery store because the too-juicy and soft texture seems fake to me. Has anyone had this problem? Is a dry brine better or worse? Does anyone roast their turkey breast down? Does the skin still brown nicely? Do I use a rack or just set the turkey directly in the roasting pan?

Sorry for all of the questions. I would just really love to impess everyone with a nice bird!


clipped on: 11.15.2008 at 07:59 pm    last updated on: 11.21.2008 at 10:35 pm

RE: Potato Skins with Peanut Sauce (Follow-Up #9)

posted by: craftyrn on 07.28.2008 at 11:18 am in Cooking Forum

Here's a sauce sans posted awhile ago--

Diane's Home Cookin Chapter: Sauces, savory & BBq

san's peanut dipping sauce
3 cloves garlic, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
. In a small saucepan cook garlic and red pepper flakes in oil over
moderate heat, stirring, until garlic is golden. Whisk in remaining
ingredients and bring to a boil, whisking. Simmer sauce, whisking,
until thickened, about 1 minute. Sauce may be made 3 days ahead and
chilled, covered.

Serve sauce warm or at room temperature.

Makes about 1 cup. Gourmet June 1995


clipped on: 07.28.2008 at 11:41 am    last updated on: 07.28.2008 at 11:41 am

RE: What's For Dinner - #276 (Follow-Up #83)

posted by: dixiedog_2007 on 07.25.2008 at 10:00 pm in Cooking Forum

Forgot to add - lpink here is the recipe for Fire & Ice Salad. I will be making another batch tomorrow for us and my Mom and will take a picture.


This dish is definitely the best during the summer months when the tomatoes and other veggies are fresh but you can do it during winter months also. You actually can add whatever vegetables you want but the tomatoes (peeled) are the key to it.

cup white vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/8 teaspoon red pepper (ground)
cup cold water
1 teaspoon celery salt
4 teaspoon sugar
1/8 teaspoon black pepper

6 tomatoes peeled and quartered
1 green pepper sliced in strips
1 cucumber sliced
1 red onion, sliced

Bring first 8 ingredients to a boil and boil for 1 minute. Allow to cool slightly; then pour over veggies and chill.

The skin needs to be removed from the tomatoes. Boil tomatoes for a couple of minutes, then remove and place in a bowl of ice water. The skin will peel right off.


clipped on: 07.26.2008 at 12:32 am    last updated on: 07.26.2008 at 12:33 am

RE: LOOKING for: peanut butter desserts (Follow-Up #9)

posted by: joybugaloo on 01.05.2008 at 02:05 am in Dessert Exchange Forum

This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive.

Chocolate Peanut Butter Mousse Torte

3 cups sugar
2 2/3 cup all purpose flour
1 cup plus 1 tbs. unsweetened cocoa powder
2 tsp. baking soda
tsp. baking powder
tsp. salt
1 tbs. espresso powder dissolved in 1 cups of warm water
cup vegetable oil
1 cups buttermilk
3 large eggs (room temperature)
2 tsp. vanilla extract

Peanut Butter Mousse

10 oz. milk chocolate (you can also use semi-sweet)
cup creamy peanut butter
cup milk
1 cup heavy cream

Chocolate Glaze

8 oz. bittersweet chocolate, chopped fine
1 cup heavy cream
1 tbs. corn syrup

Preheat oven to 375. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely.

Peanut Butter Mousse

Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined.

Chocolate Glaze

Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm.

With a serrated knife, slice cake into three even layers. Smoothly spread of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze



clipped on: 07.15.2008 at 10:51 am    last updated on: 07.15.2008 at 10:52 am

RE: What's for dinner? #265 (Follow-Up #10)

posted by: solsthumper on 02.12.2008 at 12:48 pm in Cooking Forum

Thank you!
Terri, I hate it when pissy image hosts won't allow viewing or linking of pictures.

Luigi, there's no way I could ever compete with your Cinnamom Rolls, so I won't try. But you've got to give me an A for effort.

Kathleen, unfortunately I don't collect dishes. Most of the sets I have are all white, and the colorful, fancier ones were gifts. But, I do love collecting pottery, and I bet you can't guess which color I tend to collect. [g]

Sharon, beautiful pictures of paradise, as usual. Your Chicken Soup is what Thumper was craving this morning before he went off to school. He loves it. Around here, we really love our chicken.

AB, I've had a headache for the last two days. I think I'll go grab my blankie and mirror you.

Terri, here you go, enjoy.

Chicken Francese

pound boneless, skinless chicken breasts
2 heaping tablespoons grated Pecorino cheese
4 tablespoons very finely chopped parsley
1 large egg, beaten
flour for dredging *
cup olive oil
cup dry white wine
1 cup chicken stock
6 thin, round slices of lemon
2 tablespoons butter

Slice the chicken breast into 6 pieces of roughly equal size. Place the pieces between sheets of wax paper, and pound with a mallet until thin. Season with S & P.
Place the cheese and 2 tablespoons of the parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until incorporated. Place the flour on a wide plate. Dip the cutlets in the egg mixture. Remove them, but let the excess egg drip off.

Place each cutlet in the flour, and coat lightly. Remove the cutlets from the flour, and hold them in a single layer, on a platter or on a counter.

Add the olive oil to a large saut pan. Place over medium-high heat. When the oil is hot, add the cutlets. Saut, turning once, until the cutlets are golden on the outside, and just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.

Drain off some the oil out of the pan. Return the pan to high heat. Add the white wine to each pan, and reduce it to 1 tablespoon. Add the stock and the lemon slices to the pan. Boil for 5 minutes, then remove the lemon slices. Keep reducing the sauce until there's about cup left in the pan.

Turn the heat to Low. Swirl a tablespoon of butter into the pan until the sauce is thickened. Taste for seasoning. Add reserved cutlets to the pan, turning them until they're coated with the sauce. Serve immediately. Pour the remaining sauce over them, and sprinkle with the remaining 2 tablespoons of parsley.

*I usually dip the cutlets twice, but use fresh bread crumbs (lightly seasoned with S & P) the second time.



clipped on: 05.21.2008 at 09:12 pm    last updated on: 05.21.2008 at 09:13 pm

RE: What's For Dinner? #273 (Follow-Up #7)

posted by: marigene on 04.29.2008 at 07:13 am in Cooking Forum

Here is the recipe.


Pasta dish Fantastic!!!!!!!

1 10 oz pkg of frozen spinach thawed & drained
4 tablespoons Olive Oil
4 large cloves Garlic minced
1/2 cup White Wine
1 cup chicken stock
1 cup Heavy Cream
1/4 teaspoon fresh ground Pepper
4 ounces Proscuitto thin sice into small ribbons
1/2 cup crumbled Gorgonzola
1 pound Penne Pasta
1/4 cup grated Parmesean

Heat 3 tablespoons Olive Oil in pan add garlic saute 1 minute add Spinach cook 1 minute add Wine and reduce by half about 2 minutes add stock,cream and pepper Bring liquid to Boil reduce heat and simmer for 12 minutes. Take remaining 1 tablespoon of Olive Oil and fry Proscuitto until crisp drain on paper towel. On a low heat add Gorgonzola to the Spinach mixture and now add the Procuitto mix well...Pour mixture over cooked Pasta mix well and sprinkle Parmesean on top. Serve Immediately.

*NOTE* This is from the chef NICK STELLINO from the tv show CUCINA AMORE. I made this for a family dinner and everyone raved about it ..Im alreay asked to bring it to a party in December!! Try it its sooooo goooood!!!!!!


clipped on: 05.09.2008 at 05:25 pm    last updated on: 05.21.2008 at 08:58 pm

Shower Niche Shelves

posted by: jimdora on 01.31.2008 at 11:01 pm in Bathrooms Forum

We are building a shower niche and would like to have one large niche with a couple of shelves in the niche. What material can I use for the shelf and where can I get it? I don't think my tile selection has anything that I could use.

Also how do I put this kind of shelf in?

Thanks for all the help so far with our project!


clipped on: 05.13.2008 at 08:47 pm    last updated on: 05.13.2008 at 08:47 pm

My finished 'glamour vintage' bathroom

posted by: mrslimestone on 02.09.2008 at 06:22 pm in Bathrooms Forum

My master bathroom is finally finished. I nearing the end of a long gut renovation and I wanted to share the sole completed room in the entire house! Size is approx 10x5ft in a 100 year old home.

Sorry about the lighting in these photos. I need to add bulbs in the sconces.

Floor tiles: Marble basketweave with ming dot accents
Wall tiles: The no name subway tile that was in stock at tile shop finished with victorian cap
Vanity, Medcine Cabinets, Lights, Shelves, Faucet, Towel Bar: Restoration Hardware
Toilet: Toto Promenade
Wall Color: Quiet Moments by Benjamin Moore
Shower: Sign of the Crab exposed with handheld

Im planning on adding some fluffy towels, a potted orchid, some photographs on the far wall and teak bench to finish it off. Any other suggestions appreciated.

Just wanted to thank everyone on this board for being such a great resource. I come here with questions and always leave with an answer from a simple search or posted question.

More photos:


clipped on: 04.30.2008 at 09:56 pm    last updated on: 04.30.2008 at 09:56 pm

Modern Bathroom Finished!

posted by: atsmith on 03.29.2008 at 01:41 am in Bathrooms Forum

I was on this forum a bit last spring/summer when designing our bathroom (as I had done with our kitchen 1.5 years before) - it is finally finished and I thought I would share some pics and say thanks for all your advice!

Sorry I don't have great pics -I can't get the lighting right. But we used the Rex Abisko wood look tile and it turned out really great, though it is an espresso brown, not the medium brown you see in some of the pics - I remember some were asking about it a while back. Literally everyone who sees it thinks it is wood, including cleaning people who started using wood products on it until I told them it was very resilient porcelain and that they should clean it well and not be afraid!

Also sorry about the sideways pics - they look right on photobucket, so I don't know why they go back sideways when I paste in the HTML code. . .if it hurts your neck, then tell me how to fix it!

Thanks again,






clipped on: 04.30.2008 at 09:51 pm    last updated on: 04.30.2008 at 09:51 pm

tub to be used w/ a shower - need help

posted by: missliss55 on 02.06.2008 at 07:42 pm in Bathrooms Forum I am totally overwhelmed. I am going to replace my current tub (that is used w/ a shower) with a new tub (to also be used w/ a shower) and have no idea where to start looking. Hoping to replace old tub with a nicer newer soaking tub. I am looking for one that is 5 ft. long and hopefully around 36 in. wide. I know it needs to have a flange, but beyond that not sure what to look for. Any help would be appreciated. Thanks!


clipped on: 04.30.2008 at 09:49 pm    last updated on: 04.30.2008 at 09:50 pm

first bathroom remodel questions

posted by: muscat on 04.04.2008 at 09:56 pm in Bathrooms Forum

I'm just finishing up a kitchen remodel, and I think in the next 6 months, it'll be time to do the bathroom. I feel a bit overwhelmed by starting from scratch again with all the research and planning, but have to start somewhere!

This is a pretty small house, with two bathrooms. The other small bath has only a shower stall, and the main bath (to be remodeled) has a tub/shower combo. It is not tiled, but rather has some sort of one-piece acrylic or plastic liner, and the tub (I think) is cast iron. I think the layout of the room is going to have to stay the same, but I'd like to find some sort of shower/tub combo that is a little more roomy for two people showering at once, as about 50% of our use is shared. The tub space is about 59" by 29".

I dont know whether to go with another tub and tile, or a tub and solid walls (to avoid grout) or one of those one-piece things. My minimal research leads me to think that the one piece units are low end, and not very sturdy, but I like the idea of no seams, no caulk, no grout. Opinions?

Also, with limited space, are there units that could fit in this 59"x29" alcove, but that curve out on one side for more room? Or maybe a shower stall without a tub would give more standing room, but then the house would have no bath tub......but are there even shower units without baths made that shape?

I know I sound clueless, but I appreciate any ideas or links or whatever you may have.


clipped on: 04.30.2008 at 05:19 pm    last updated on: 04.30.2008 at 05:20 pm

QUIET vent brand recommendation for powder room?

posted by: oofasis on 03.31.2008 at 07:14 pm in Bathrooms Forum

We'd like to replace our old and very loud vent with something much quieter. I'd want something with an overhead light, as well, but no heater since we're in SoCal. Can anyone steer me to some good products for our powder room?


clipped on: 04.30.2008 at 05:15 pm    last updated on: 04.30.2008 at 05:15 pm

Grout v caulk - the basics!

posted by: tartanhabit on 04.08.2008 at 11:56 pm in Bathrooms Forum

I'm so wound up about this issue because I want to get it right (or rather my contractor to get it right) and it astonishes me to see so many people seem to wrangle over this with their contractors. So, I'd like to get my basics all lined up so that I too can have this conversation if necessary. I know there's lots of previous discussions on this, but like I said ... back to basics:

1. where counter meets backsplash - grout?
2. where tile floor meets wall - ??
3. where tiled shower stall floor meets tiled wall - ??
4. corners of shower walls - grout?

And while we are on tile basics, when do you use sanded v. unsanded grout?

Thanks in advance. I wish I could hire some of the tile experts here and then I wouldn't have that sense of dreaded anticipation that this is all something I should have to worry about ....!


clipped on: 04.30.2008 at 05:07 pm    last updated on: 04.30.2008 at 05:07 pm

what size tub will fit in my space

posted by: gibby3000 on 04.11.2008 at 11:54 pm in Bathrooms Forum

I have a three wall alcove for a tub/shower. The current space is 64" from one end to the other. Tubs seem to either be 60 or 66 inches. Does this mean a 66" tub would fit in my space and 2 inches are some how recessed behind the tile walls?

I'm trying to find a nice tub for this space that would accommodate two - love that Kohler Tea for Two but it may be too wide if not too long. Still trying to figure out how to make it fit. The shorter one is also narrower but we really like our longer tub so don't want to downsize to a five foot tub.


clipped on: 04.30.2008 at 04:54 pm    last updated on: 04.30.2008 at 04:54 pm

Travertine and mold

posted by: whoooooooooosh on 04.09.2008 at 09:08 pm in Bathrooms Forum

I have travertine golden sienna in my bathroom. Shower still gets mold build-up within 2 weeks. Window and space at top of door.

It has been sealed etc. What is the best product to use without harming the travertine long term. What about resealing after using the mold killer over and over?

Thank you!


clipped on: 04.30.2008 at 04:47 pm    last updated on: 04.30.2008 at 04:47 pm

RE: Toilet alternatives? (Follow-Up #5)

posted by: ladycfp on 04.17.2008 at 04:54 pm in Bathrooms Forum

THE place for Toto online is

Here is a link that might be useful: Toto online


clipped on: 04.30.2008 at 04:34 pm    last updated on: 04.30.2008 at 04:34 pm

Please Show Me Your Favorite Shampoo and Soap Niche

posted by: trudymom on 03.30.2008 at 10:32 am in Bathrooms Forum

I'd love to see pictures of your favorite shampoo and soap niches and any suggestions you might have.

Thank you!


clipped on: 04.30.2008 at 04:24 pm    last updated on: 04.30.2008 at 04:24 pm

Durarock vs. Kerdi?

posted by: lkcb on 04.22.2008 at 03:05 pm in Bathrooms Forum

My master bath is currently gutted. We removed the tub and are creating a large shower in that space. I've been lurking here for a while and have gotten some great info, but my contractor is planning to use durarock for the shower, and i'm wondering should I pick the battle and try to get him to use kerdi instead, or is durarock adequate?



clipped on: 04.30.2008 at 04:10 pm    last updated on: 04.30.2008 at 04:10 pm