Any Home Bakers Here?

[clembone]

At no point do you mention killing the chicken first.

The best version of that lemon chicken is with the hand raised three month old foundation.

At no point do you mention killing the chicken first.

http://www.firstyoustealachicken.com/glossary/

"every one of my family recipes starts with ... First you steal a chicken ..."

 

[BullChick]

The best version of that lemon chicken is with the hand raised three month old foundation.



http://www.firstyoustealachicken.com/glossary/

"every one of my family recipes starts with ... First you steal a chicken ..."

I like you!

 

[clembone]

Broccoli Pasta

Boil water and prepare one pound of your favorite tube pasta [penne, rigatoni, etc] according to package instructions, but drain the pasta about a minute or so early. The pasta will finish cooking with the sauce.

While the water is boiling for the pasta, cook four slices of bacon until crisp in a heavy saucepan with a tight lid. Lift out the bacon, chop and reserve. Discard the bacon fat as desired or save for another use.

Saute two or three cups of rough chopped broccoli florets in a heavy dutch oven pan with two tablespoons each of olive oil and butter. When nearly tender add two or three cloves of minced garlic and a splash of vermouth. Clamp the lid on it and set aside.

Whisk together two eggs and two cups milk, and pour over the broccoli in the dutch oven, stir in the pasta. Start stirring in up to two cups of grated asiago, parmesean, or pecorino type cheese, or any mixture of them. Add one tablespoon of your favorite Italian herb mix as you stir over medium heat. The plan is to heat the eggs without scrambling them while the cheese melts in with the dish, making a cheesy egg sauce to coat the pasta and broccoli. This may take several minutes. Do not turn heat up above medium and take the pan off the heat to stir if the bottom is heating too fast.

Add a half cup of chopped fresh parsley just at the end.

Adjust seasoning with salt, freshly ground black pepper, cayenne if you like, or more Italian herbs.

Add the reserved bacon to finish.

[Remember to add up to a cup more milk or cheese to get the degree of creamy sauce that you and your family will like. Proportions given are for what my family likes, with just enough extra grated cheese to pass around at the table. You might even want to add another egg, if you want lots and lots of cheese sauce.]



This is excellent served with grilled meats and vegetables, along with red wine and crusty bread, or garlic toast.







The bachelor version of broccoli pasta :
Boil a box of elbow macaroni. Three minutes before it is done, add a package of frozen chopped broccoli. Boil both together to finish cooking and then drain. Add back to pot and stir in two eggs, big splash of milk, and a handful of Kraft grated parmesean cheese from those green tube boxes. Add a pat of butter if you want. Keep stirring over medium heat until thickened, adding more milk and cheese to get the amount you like. Stir in bacon bits or chopped ham squares, or any leftover chopped meat, such as a grilled hamburger patty or breakfast sausage, at the end. Eat out of the pan with the wooden spoon you stirred it with.

You can even use box of mac and cheese if you have no parmesean.

 

[ronott1]

Broccoli Pasta

Boil water and prepare one pound of your favorite tube pasta [penne, rigatoni, etc] according to package instructions, but drain the pasta about a minute or so early. The pasta will finish cooking with the sauce.

While the water is boiling for the pasta, cook four slices of bacon until crisp in a heavy saucepan with a tight lid. Lift out the bacon, chop and reserve. Discard the bacon fat as desired or save for another use.

Saute two or three cups of rough chopped broccoli florets in a heavy dutch oven pan with two tablespoons each of olive oil and butter. When nearly tender add two or three cloves of minced garlic and a splash of vermouth. Clamp the lid on it and set aside.

Whisk together two eggs and two cups milk, and pour over the broccoli in the dutch oven, stir in the pasta. Start stirring in up to two cups of grated asiago, parmesean, or pecorino type cheese, or any mixture of them. Add one tablespoons of your favorite Italian herb mix as you stir over medium heat. The plan is to heat the eggs without scrambling them while the cheese melts in with the dish, making a cheesy egg sauce to coat the pasta and broccoli. This may take several minutes. Do no turn heat up above medium and take the pan off the heat to stir if the bottom is heating too fast.

Add a half cup of chopped fresh parsley just at the end.

Adjust seasoning with salt, freshly ground black pepper, cayenne if you like, or more Italian herbs.

Add the reserved bacon to finish.

[Remember to add up to a cup more milk or cheese to get the degree of creamy sauce that you and your family will like. Proportions given are for what my family likes, with just enough extra grated cheese to pass around at the table. You might even want to add another egg, if you want lots and lots of cheese sauce.]



This is excellent served with grilled meats and vegetables, along with red wine and crusty bread, or garlic toast.







The bachelor version of broccoli pasta :
Boil a box of elbow macaroni. Three minutes before it is done, add a package of frozen chopped broccoli. Boil both together to finish cooking and then drain. Add back to pot and stir in two eggs, big splash of milk, and a handful of Kraft grated parmesean cheese from those green tube boxes. Add a pat of butter if you want. Keep stirring over medium heat until thickened, adding more milk and cheese to get the amount you like. Stir in bacon bits or chopped ham squares, or any leftover chopped meat, such as a grilled hamburger patty or breakfast sausage, at the end. Eat out of the pan with the wooden spoon you stirred it with.

You can even use box of mac and cheese if you have no parmesean.

Thanks!

 

[jnicholes]

Hi everyone!

I had Japanese food tonight. I'll see if I can get the recipe from my father later.

Jared

 

[pennyJo1960]

dinner here fried rice and kabobs of sirloin with milk

 

[DigMyChicks]

dinner here fried rice and kabobs of sirloin with milk View attachment 1845354 View attachment 1845355

Looks good! We had steak, hashbrown patties and fresh green beans. We recently bought half a cow...best meat ever!

 

[pennyJo1960]

Use to Butcher our own funny I raised you grain them out grass only they stink when you cook them here all you can find is grass fed like they are proud of it

 

[rjohns39]

Penny, you just brought back a fond memory. I truly miss the days when the guy at the butcher shop was also the farmer and you could go visit the animals before they found their way into the meat counter. When I lived in Germany, if I walked to work early in the morning, I'd often get to follow/hang out with the local butcher as today's meat walked down the street into the shop. He had a cart pulled by the cow, with a few hogs tied off of the back and the card had chickens and rabbits in cages.

 

[ronott1]

Penny, you just brought back a fond memory. I truly miss the days when the guy at the butcher shop was also the farmer and you could go visit the animals before they found their way into the meat counter. When I lived in Germany, if I walked to work early in the morning, I'd often get to follow/hang out with the local butcher as today's meat walked down the street into the shop. He had a cart pulled by the cow, with a few hogs tied off of the back and the card had chickens and rabbits in cages.

There is a place near me that does that still.

https://www.yelp.com/biz/natures-bounty-vacaville-2