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You love what?? Come on Chriss I know you can go into better detail than that, from what you wrote I am thinking of an indian chief over chickens!!

What r u talkin about anyway? I love chicken, give me a new way to cook it!!

on a spit roast, its better if you dont pluck it first tho adds to the flaver

Greens.....(scenes of Vitamin C) Part III

Take a nice handful of asperagus.....preferably firm.

Wash it down in cold water ( this will show you if it is firm or not...)

try to snap if off at it's lowest base. ( Not recommended for thouse who cook and cook the same time!)

Lay the aperagus on a plate, with a tablespoon of butter and cover wih wrap. Place in microwave oven for 4 mins. Remove, sprinkle with almond slices or slivers. Put in oven for 5 mins and delectable......

A great way to get kids to eat their vegies is to smother them in a cheese sauce.

I like a combination of brocollie and cauliflower, steam them or lightly boil them so they are still crisp, place them in a casserole dish.

When you finish making the Beshamel sauce add a couple handfuls of grated cheese, whatever kind you like... I like chedder. Stir it in until its completely melted then pour it over the vegies, top with bread crumbs and put it in the oven at 350 until lightly browned and bubbly, about 1/2 an hour. The nice thing about this is you can make it ahead up to before the bread crumbs and put it in the fridge, good for a couple of days like that, then just pull it out put on the bread crumbs and bake.

Are you guys in here cooking Indians??????.....

...Speaking of chicken - The best recipe I ever tried was almost an accident:

At a mountain man Rendezvous in Colorado many, many years ago, the hosts came around to each camp one afternoon with a live chicken. They informed us that there would be judging later on with prizes for best tasting, most original and simplest preparation.

It turned out to be not only the best chicken I've ever tasted in my life, but also winner in all three categories.

(I guess it just goes to show how much can be accomplished with virtually nothing to work with but a little 'injun'uity!)

Anyone for Fish Soup?

When I cook, I don't measure, I just add until I think I should stop.
Here is my recipe:

Bring to Boil 4 fish fillets in 5 cups of water with beef or chicken bullion. Simmer for 15 minutes.

In separate pan, saute in 3 tablespoons of butter:
1 large onion, thin slivers of carrots, 2 cloves of chopped garlic, and sliced mushrooms.

Add 1 can diced tomatoes, 1 can water chestnuts, 1 can sliced potatoes, sea scallops, peeled shrimp with tails removed, and begin to add the pieces of fish, breaking them into small pieces with a wooden spoon.

Begin adding the fish broth, a little at a time and stir.

Add spices: ground red pepper, basil, parsley, celery salt, lemon pepper and dill weed.

Add 1 can tomatoe soup.

Continue adding broth until all is added. Simmer 5 minutes.

Place slice of French bread in bottom of bowl and add soup with ladel. Soup is very HOT! Cool slightly and Enjoy! This is also very good with cornbread!

ok, hon, here we go! Lets make some Seafood Pasta ala Mediteraneo!

(just a warning, i am not too good in english terminoligy for a lot of stuff, so i will try to describe them instead )

You will need:

1/2 kg random seafood of fresh shrimp ***
2 cloves of garlic (whole)
1/2 kg red ripe tomatoes
1 onion
5-6 big spoons of pure olive oil
a little fresh parsley - very thinly cut/sliced (liiiiiitle wee bit pieces)
oregano / salt / sweet red pepper (boia? )
150ml (1/2 glass) white cooking wine
oohh, and a nice box of italian Tagliatelle

First
throw the olive oil in a pan and over a hot fire.
As soon as it is hot enough for frying, add the shrimps and the garlic together.
Let them fry for 3-4 minutes, just so they catch that nice *starting to cook* colour.
Remove the shrimps - throw away the garlic - and put them in a plate over some kitchen paper - to drain any excess oil.
In your pan, there should be some gravy from the oil and shrimps (already looking and smelling good, huh ).

Pass the tomatoes and the onion through the cheese grater and add both in the hot pan with the gravy. Also add salt / pepper / oregano and stirr.
Let it boil on the hot fire a couple of times (3-4 minutes).
Add the wine.
Let it boil again and then turn the fire to simmer and let it cook (while stiring from time to time) untill the sauce comes together (10 minutes , it depends).
It will probably need a thickening agent, such a LITTLE bit of cornflour, but only add that in the last 3-4 minutes. In the last 3-4 minutes also add the shrimps back into their gravy along with the parsley.

VOILA! An excellent dish to go along with your pasta! Oh, in the meantime you should use a different pot where you need to boil some salted water and add in the Pasta for 10-15 minutes, but i am sure that you got that
***You can use that various seafood they sell frozen if you want, just the same, but if you are going to use fresh shrimp (the way i like it, that is), it has to be the large Tiger shrimps, fresh, and you have to wash them and peal their *armor* BUT leave their head on and intact, as it will add much of the flavour to the whole deal.

Thank you Manny!! I will definately try this one!! My kids love shrimp!! We are from TX, near the coast, so seafood is a favorite for everyone!!

Only one thing... that part about leaving the heads on... ewww!! That just sounds gross!! Besides, being in Indiana-the land of nothing but corn and soybean fields, I doubt I would be able to get those here anyway!! I am sure my family will love you for this recipe!!

And what a good idea to grate the onions and tomatoes!! My kids hate onions, so this will be a wonderful way to sneak them in!!

Thanks so much!! Better late than never!!

Thank you Manny!! I will definately try this one!! My kids love shrimp!! We are from TX, near the coast, so seafood is a favorite for everyone!!

Only one thing... that part about leaving the heads on... ewww!! That just sounds gross!! Besides, being in Indiana-the land of nothing but corn and soybean fields, I doubt I would be able to get those here anyway!! I am sure my family will love you for this recipe!!

And what a good idea to grate the onions and tomatoes!! My kids hate onions, so this will be a wonderful way to sneak them in!!

Thanks so much!! Better late than never!!

another thing that i just remembered

When making a sauce using grated tomatoes, as soon as you add then to the pan, add also a very tiny amount of sugar. YES, sugar. But very little: as much as you can grab using your thumb and index finger.

This is because the tomatoes have naturally a negative Ph (acidic) and by adding a little sugar you nullify this, preventing them from altering the taste of your sauce / gravy

Seafood Paellafish, shrimp, rice. olive oil and butter, chick stock, onions, peas and carrots. Clean and keep separate the seafood; sautee the veggies separately in olive oil, add washed rice and sautee as well slightly, add seafood and chicken stock and a lil butter and a bayleaf and let it cook over slow fire covered up; you need enough chicken stock to cover it well; oh and I forgot the saffron for coloring.

i was born on a very small island, so half my cooking involves seafood.

When you fry for a couple of minutes the Tiger Shrimps in olive oil, you will notice that they will leave much of their juices in the pan, all mixed in with the olive oil. Most of this juice will come from the head of the shrimp and it will make your whole dish much much more tasty.

Also, you will NOT eat the head, lol . When it is served, the head will naturally be detached from the rest of the shrimp and discarded