This is a second version using Pulled Noodles and Chinese Sesame Dressing. Otherwise, it is the same as Sesame Noodles with Shredded Chicken v1. 8 oz. shredded cooked chicken breast ½ red bell pepper, cut into small pieces ½ cucumber, cut into small pieces 1 carrot, peeled and shredded in the large holes of a Read More …
This is my third version of the Georgian chicken dish which became very popular throughout the Soviet Union. This version I think turned out best of all. It used a marinade adapted from The Russian Tea Room Cookbook and followed some of its instructions on how to debone the game hen. Removing all the back Read More …
This is a second version of a Georgian chicken dish which became very popular throughout the Soviet Union. This version is adapted from Supra: A Feast of Georgian Cooking. It is different from Garlicky Cornish Game Hens (Tabaka) because the game hens were marinaded in garlic and Georgian spices and there were no fresh herbs Read More …
This is a good weekday dish since it can be made in about the length of time it takes for a pot of rice to cook. This is adapted from Nini Nguyen’s cookbook Dac Biet and will serve 4 with rice and Grandma’s Pickled Cabbage. ¼ cup sugar 1 Tbs. vegetable oil 1.5 lbs. boneless Read More …
Carol asked for a chicken pot pie and I made it by melding the chicken, vegetables, and sauce from Chicken and Dumplings with a half recipe of Flaky Pie Crust. I made 4 individual pot pies which I baked at 400 degrees for about 20 minutes. For the crust Half recipe of Flaky Pie Crust Read More …
This is adapted from a recipe in The Complete Cooking for Two Cookbook by America’s Test Kitchen. It made 2 generous servings and took a couple of hours because I cooked the chicken breasts in a sous-vide cooker, which leads to very tender and moist chicken. I think a good approach if a quicker dinner Read More …
Five years ago, Amanda made an excellent version of Fire Chicken with Cheese (Cheese Buldak). Earlier this month, we were in a Korean neighborhood in Shinjuku ward in Tokyo and I tried to order Fire Chicken for dinner, but the others thought it would be too spicy. Returning to the US, I saw a recipe Read More …
At this weekend’s Henry’s Farm campout, Matt made chicken pot pie in Dutch ovens to general acclaim. In my mind it was actually chicken with biscuits vs. a pot pie, but the name doesn’t matter. Here is how he made a 12-inch Dutch oven full of pot pie. This will serve 6-10 people depending on Read More …
Anthony Bourdain’s cookbook Appetites mostly consists of his version of standard foods with advice on how to prepare them in home kitchens. This is an adaptation of his version of chicken salad. I started with a Costco rotisserie chicken, which we had most of in the refrigerator, instead of raw chicken breasts, and I added Read More …
Coronation Chicken is a mild cold curried chicken dish invented in honor of the coronation of Elizabeth II in 1953. This version is sized for 4-6 people and is adapted from Jane Garmey’s book Great British Cooking: A Well-Kept Secret. We enjoyed it on a bed of lettuce with toast points. It takes about 15 Read More …