Trying to use the cookbooks - Page 7

monster · 08-24-2011, 08:28 PM

why no veggies?

bbro · 08-24-2011, 08:33 PM

I don't like mushrooms and green peppers I only like in small quantities. Palate of a child mostly

bbro · 08-25-2011, 08:17 PM

Remake of the Zucchini boats. MUCH better

BigV · 08-25-2011, 08:50 PM

Those look DELICIOUS!

classicman · 08-25-2011, 09:38 PM

Excellent presentation!

TheMercenary · 08-26-2011, 07:08 AM

How I make Pizza.

https://picasaweb.google.com/1087782...AnAwesomePizza

bbro · 08-28-2011, 06:59 PM

Thanks guys!

BigV - that pizza.....It is epic!

bbro · 08-28-2011, 07:09 PM

I made yet another recipe ; Crumbed Turkey Breast Cutlets. Instead of using 4 ginormous pieces, I made it into 8 normal size pieces. Because of that I had just enough to coat all of them. I also had to add some more butter and oil to finish everything off. First the recipe, then the pictures:

4 turkey breast cutlets - 5oz each
3 tbsp flour
1 egg, lightly beaten
1 1/2 c fresh bread crumbs
5 tbsp finely grated parmesan
2 tbsp butter
3 tbsp sunflower oil
fresh parsley to garnish
lemon wedges to serve

Directions
1. Lay turkey steaks between two sheets of plastic wrap. Hit each one until flattened. Snip the edges of the steaks with scissors a few times to prevent curling
2. Place seasoned flour on one plate, the egg in a shallow bowl and the bread crumbs and parm mixed together on another plate
3. Dip each side of the steaks into the into the flour and shake off any extra. Next, dip them into the egg and gently press each side into the bread crumb mixture until evenly coated
4. Heat the butter and oil in a large frying pan and fry the steaks over a moderate heat for 2-3 minutes on each side until golden. Garnish with parsley and lemon wedges

Ingredients:

Cooked:

Dinner!

Lola Bunny · 08-30-2011, 09:40 AM

Bbro, that crumbed turkey breast looks great! I'm gonna try it one day. I have one question though. Why fry in both butter and oil? The recipe says place seasoned flour on one plate. What do you season it with? I see no seasonings in the ingredients list. Or do we just season the flour however we want? Okay, so I have more than a few questions.

bbro · 08-30-2011, 12:12 PM

Quote:

Originally Posted by Lola Bunny

Bbro, that crumbed turkey breast looks great! I'm gonna try it one day. I have one question though. Why fry in both butter and oil? The recipe says place seasoned flour on one plate. What do you season it with? I see no seasonings in the ingredients list. Or do we just season the flour however we want? Okay, so I have more than a few questions.

I guess the butter and oil together are so the butter don't burn. I think it made it too greasy though and if I make it again, I am going to try it with just olive oil.

It was whatever you wanted. I put in some pepper and thyme. I couldn't taste it over the parmesean cheese taste, though. I think they went a little over on that, too. In fact, I think that is the only thing I could taste! LOL. I am "remaking" it tonight into turkey parm with pasta and mozzarella on top.

monster · 08-31-2011, 09:46 PM

Seasoned usually means salt and pepper. But is open for fancy interpretations

Urbane Guerrilla · 09-07-2011, 11:53 PM

Bbro, with your zucchini boats, try teaming them with my Imam Bayildi recipe from the Recipe Thread. Page 7. Also ratatouille.

BigV · 09-09-2011, 11:39 AM

Quote:

Originally Posted by Urbane Guerrilla

Bbro, with your zucchini boats, try teaming them with my Imam Bayildi recipe from the Recipe Thread. Page 7. Also ratatouille.

NB

bbro · 02-20-2012, 08:09 PM

Don't worry, I haven't forgotten you! I just made this recipe tonight AND remembered to take pictures

I made a Vegetable Lo Mein....then added shrimp to it. I forgot the zucchini, but purposely left out the miso and water chestnuts. I don't like either

:. I also used chicken broth instead of vegetable since that is what I had on hand.

Recipe:

Ingredients pic:

Finished dish:

I was really happy with this dish. It tasted so good. I am going to need to find some other veggies to go in it, but it is definitely a keeper.

bbro · 02-23-2012, 07:57 PM

Maybe not from a cookbook, but a new recipe that I made tonight. I got it from here: http://www.eatbetteramerica.com/reci...-stir-fry.aspx

Actually the second recipe from them that I made. I liked both of them and it was a nice change, but nothing life changing that I would put in my own cookbook like the lasagna soup or even the soba lo mein above. Pics to follow shortly as soon as I get them in order

08-24-2011, 08:28 PM	#91
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	why no veggies? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

08-25-2011, 08:50 PM	#94
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Those look DELICIOUS! __________________ Be Just and Fear Not.

08-25-2011, 09:38 PM	#95
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	Excellent presentation! __________________ "like strapping a pillow on a bull in a china shop" Bullitt

08-26-2011, 07:08 AM	#96
TheMercenary “Hypocrisy: prejudice with a halo” Join Date: Mar 2007 Location: Savannah, Georgia Posts: 21,393	How I make Pizza. https://picasaweb.google.com/1087782...AnAwesomePizza __________________ Anyone but the this most fuked up President in History in 2012!

08-31-2011, 09:46 PM	#101
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	Seasoned usually means salt and pepper. But is open for fancy interpretations __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

08-24-2011, 08:33 PM	#92
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I don't like mushrooms and green peppers I only like in small quantities. Palate of a child mostly

08-25-2011, 08:17 PM	#93
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Remake of the Zucchini boats. MUCH better

08-28-2011, 06:59 PM	#97
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Thanks guys! BigV - that pizza.....It is epic!

08-28-2011, 07:09 PM	#98
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I made yet another recipe ; Crumbed Turkey Breast Cutlets. Instead of using 4 ginormous pieces, I made it into 8 normal size pieces. Because of that I had just enough to coat all of them. I also had to add some more butter and oil to finish everything off. First the recipe, then the pictures: 4 turkey breast cutlets - 5oz each 3 tbsp flour 1 egg, lightly beaten 1 1/2 c fresh bread crumbs 5 tbsp finely grated parmesan 2 tbsp butter 3 tbsp sunflower oil fresh parsley to garnish lemon wedges to serve Directions 1. Lay turkey steaks between two sheets of plastic wrap. Hit each one until flattened. Snip the edges of the steaks with scissors a few times to prevent curling 2. Place seasoned flour on one plate, the egg in a shallow bowl and the bread crumbs and parm mixed together on another plate 3. Dip each side of the steaks into the into the flour and shake off any extra. Next, dip them into the egg and gently press each side into the bread crumb mixture until evenly coated 4. Heat the butter and oil in a large frying pan and fry the steaks over a moderate heat for 2-3 minutes on each side until golden. Garnish with parsley and lemon wedges Ingredients: Cooked: Dinner!

08-30-2011, 09:40 AM	#99
Lola Bunny Junior Master Dwellar Join Date: May 2011 Posts: 2,728	Bbro, that crumbed turkey breast looks great! I'm gonna try it one day. I have one question though. Why fry in both butter and oil? The recipe says place seasoned flour on one plate. What do you season it with? I see no seasonings in the ingredients list. Or do we just season the flour however we want? Okay, so I have more than a few questions.

09-07-2011, 11:53 PM	#102
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Bbro, with your zucchini boats, try teaming them with my Imam Bayildi recipe from the Recipe Thread. Page 7. Also ratatouille. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 09-08-2011 at 12:12 AM.

02-20-2012, 08:09 PM	#104
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Don't worry, I haven't forgotten you! I just made this recipe tonight AND remembered to take pictures I made a Vegetable Lo Mein....then added shrimp to it. I forgot the zucchini, but purposely left out the miso and water chestnuts. I don't like either :. I also used chicken broth instead of vegetable since that is what I had on hand. Recipe: Ingredients pic: Finished dish: I was really happy with this dish. It tasted so good. I am going to need to find some other veggies to go in it, but it is definitely a keeper.

02-23-2012, 07:57 PM	#105
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Maybe not from a cookbook, but a new recipe that I made tonight. I got it from here: http://www.eatbetteramerica.com/reci...-stir-fry.aspx Actually the second recipe from them that I made. I liked both of them and it was a nice change, but nothing life changing that I would put in my own cookbook like the lasagna soup or even the soba lo mein above. Pics to follow shortly as soon as I get them in order

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