Text 5517, 110 rader
Skriven 2011-01-04 06:13:00 av Dave Drum (49191.cooking)
   Kommentar till text 5469 av Dale Shipp (1:261/1466.0)
Ärende: Warehouse store
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I sort of wish we had a Whole Food around here. And a Costco or BJ's.
 DD> But, no such luck.

 DS> How about Sam's?  Have you got one of those?  All three have
 DS> similarities -- and differences.  We've got both a Costco and a BJs
 DS> within easy drive.

I already posted a rant about Wally World and Sam's to Connecticut Ruth. So, I
won't assault anyone's eyeballs further. I have found that it is possible, with
very little effort to match or better the pricing that is offered by those
places -- especially since we have a Gordon Food Service outlet store here.
 
 DS> In a year or so, we'll have a Wegman's also.  That will be in
 DS> competition with our usual Giant and Safeway supermarkets.

That's a good thing. It will force Giant and Safeway to raise their game to
compete - so, everybody wins. I have really liked the Wegman's in which I have
shopped whilst attending various picnics. Even the "little" Wegman's in Newark,
that Burt sort of apologised for is better than anything I have available to me
here in the Great American Outback ... although Schnuk's come close on some
things. But, close only counts in horseshoes and hand-grenades.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Outback's Alice Springs Chicken
 Categories: Poultry, Cheese, Marinades, Pork, Mushrooms
      Yield: 4 servings

      4    Chicken breast halves;
           - skinned, boned
      1 tb Vegetable oil
      2 c  Sliced mushrooms
      2 tb Butter
           Salt & pepper & paprika
      8 sl Bacon; cooked 	 
      1 c  Shredded Monterey Jack
      1 c  Shredded Cheddar
      2 ts Fine chopped fresh parsley

MMMMM-------------------------MARINADE------------------------------
    1/2 c  Grey Poupon Dijon mustard
    1/2 c  Honey
  1 1/2 ts Vegetable oil
    1/2 ts Lemon juice 	 

  Use an electric mixer to combine the Dijon mustard, honey, 1
  1/2 teaspoons oil, and lemon juice in a small bowl. Whip the
  mixture for about 30 seconds.

  Pour about two-thirds of the marinade over the chicken
  breasts and marinate them, covered, in the refrigerator for
  about 2 hours. Chill the remaining marinade until later.

  After the chicken has marinated, preheat the oven to
  375øF/190øC and heat up an ovenproof frying pan large enough
  to hold all four breasts and 1 tablespoon of oil over medium
  heat. (if you do not have an ovenproof skillet, transfer the
  chicken to a baking dish for baking.) Sear the chicken in
  the pan for 3 to 4 minutes per side or until golden brown.
  Remove the pan from the heat, but keep the chicken in the
  pan.

  As the chicken is cooking, in a small frying pan saute the
  sliced mushrooms in butter.

  Brush each seared chicken breast with a little of the
  reserved honey mustard marinade (not the portion that the
  chicken soaked in), being sure to save a little extra you
  can serve on the side later with the dish.

  Season the chicken with salt, pepper, and dash of paprika.
  
  Stack two pieces of cooked bacon, crosswise, on each chicken
  breasts.

  Spoon the sauteed mushrooms onto the bacon, being sure to
  coat each breast evenly.

  Spread 1/4 cup of Monterey Jack cheese onto each breast
  followed by 1/4 cup of Cheddar.

  Bake the pan of prepared chicken breasts 7 to 10 minutes or
  until the cheese is thoroughly melted and starting to
  bubble.

  Sprinkle each chicken breast with 1/2 teaspoon parsley
  before serving. Put extra honey mustard marinade into a
  small bowl to serve on the side. 

  Recipe by: Kelly Sheaffer

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... And it's too late to lose the weight you used to need to throw around.
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