Subj : Re: measurements
To : Dave Drum
From : Sean Dennis
Date : Mon Aug 01 2022 18:15:06
-=> Dave Drum wrote to Sean Dennis <=-
DD> My best experience with crab was at the Seattle Picnic hosted by Hap
DD> Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
DD> set up a pot of boiling water there on Puget Sound and ate the critters
DD> fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!
Nice! I don't think I've ever had real crab, just the fake stuff. One of
these days. I do love lobster, shrimp...seafood in general.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Country Captain Chicken Breasts
Categories: Chicken, Crockpot, Seafood
Yield: 6 Servings
2 md Granny Smith apples
1 sm Onion; finely chopped
1 sm Green bell pepper; finely
-chopped
3 Cloves garlic; minced
2 tb Dried currants
1 tb Curry powder
1 ts Ground ginger
1/4 ts Ground red pepper
1 cn Diced tomatoes; (about 14
-1/4 oz)
6 sm Boned and skinned chicken
-breast halves; (about 1 3/4
-lbs. total)
1/2 c Chicken broth
1 c Long-grain white rice
1 lb Large raw shrimp; shelled
-and deveined
1/3 c Slivered almonds
Salt
Chopped parsley
Quarter, core and dice unpeeled apples. In a 4-quart or larger
electric slow cooker, combine apples, onion, bell pepper, garlic,
currants, curry powder, ginger, and red pepper; stir in tomatoes.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly
on top of tomato mixture. Pour in broth. Cover and cook at low
setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm plate, cover lightly, and keep warm
in a 200 deg oven. Stir rice into cooking liquid. Increase cooker
heat setting to high; cover and cook, stirring once or twice, until
rice is almost tender to bite (30 to 35 minutes). Stir in shrimp,
cover and cook until shrimp are opaque in center; cut to test (about
10 more minutes). Meanwhile, toast almonds in a small nonstick frying
pan over medium heat until golden brown (5 to 8 minutes), stirring
occasionally. Set aside. To serve, season rice mixture to taste with
salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle
with parsley and almonds. Makes 6 servings.
Recipe by: Sunset Crockery Cookbook
Posted to MC-Recipe Digest V1 #951 by MAMacR <
[email protected]> on Dec
9, 1997
MMMMM
-- Sean
... Why is "abbreviated" such a long word?
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