interesting cooking thoughts

[Sonja]

curious what everybodies favorite meal dishes are?
and do you have any recipes for those dishes that you make at home?
here is a meal idea for you all to check out called

chicken divane

take a pound of chicken
2 cans of cream of chicken soup
1 container of sour cream
1 tablespoon of curry power
1 package of brocoli spears
sprinkle of paprika on the top of it all

place your chicken in large baking dish
then in a container mix your can of soup and sour cream together with curry powder together
throw in your brocoli spears on the side
pour over your soup mixture on the dish
back at 450 degree over for about 1hr and 1/2

and enjoy the flavors of your chicken divane

[Sonja]

ok here is another meal that came to mind

get a big round peice of salibury steak
a bag of boiled potatoes
1 can of cream of mushroom and a beef boulin cube
dice up some carrots, onions, peppers,garlic

place salibury steak in bottom of the bowl
line your cubes of potatoe cut around the middle then add
your slice up vegetables

bake in the oven 375 degrees for about an 1hr and 1/2
then get your plates out and yum yum

RaWr us036 :P!! lets get it on bbq bake off time :-|

[USO36]

Corn Soup with Smoked Salmon
Serves 4


1/2 pound fingerling or small Yukon Gold potatoes
6 ears corn, shucked
2 tablespoons grapeseed oil or canola oil
2 shallots, finely chopped
1 garlic clove, finely chopped
4 cups chicken stock
1 cup sour cream
Kosher salt and freshly ground black pepper
6 ounces regular smoked salmon (in one chunk), cut into 1/2-inch cubes
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh cilantro


1. Preheat the oven to 400ºF.

2. Pierce the potatoes in a few places with a fork. Put the corn and the potatoes on a baking sheet and roast, turning occasionally, for 25 to 30 minutes, until the potatoes are fork-tender. Let cool.

3. Cut the kernels off the corn cobs and set aside. Break each corn cob into 2 or 3 pieces and set aside.

4. Heat the oil in a large pot over medium-high heat. Add the shallots and garlic and sauté for about 3 minutes, until the shallots start to soften. Add the corn cobs and stock, bring to a simmer, and simmer for 30 minutes.

5. Meanwhile, peel the potatoes and cut into chunks; set aside.

6. Strain the stock into a large bowl and add the corn kernels and potatoes. Transfer to a blender, in batches if necessary, and puree. Add the sour cream and blend well.

7. Pour the soup into a large saucepan and reheat gently over medium heat; do not let boil. Remove from the heat and season with salt and pepper.

8. Ladle the soup into bowls. Garnish with the smoked salmon, sprinkle with the tarragon and cilantro, and serve immediately.


Make sure you use fresh veggies and and as fresh as you can get it salmon the taste will be so much different and better if you do.

[dhatcher1]

PORK FAT RULES...

Replace that silly smoked salmon with diced ham and youve got a winner, USO... :)