Thank you very much for the cooking time for hamburgers on the Foreman. Now
if I were to cook them in the oven, how long do they take, and do you need
to turn them?
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Brian Oglesbee
Sent: Monday, February 22, 2010 10:33 AM
To: [email protected]
Subject: Re: [CnD] Cooking hamburgers on the George Foreman
I usually cook mine about 5 minutes or so....or until the sizzling
begins to lessen
On 2/22/10, Judy Hansen <[email protected]> wrote:
I'd like to cook about a quarter pound sized burger on my Foreman, but
it's
been a while since I've done this, so can't remember clearly the cooking
time necessary for medium doneness.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jan Bailey
Sent: Monday, February 22, 2010 6:49 AM
To: [email protected]
Subject: [CnD] Chicken Soup with Parsley Dumplings - Serves 6
066Chicken Soup with Parsley Dumplings
- Serves 6
Recipe By: Martha Stewart
Published in: Everyday Food
Ingredients
FOR THE BROTH
4 boneless -- skinless chicken breast halves (about 1 1/4 pounds total),
each cut into 3 pieces
6 boneless -- skinless chicken thighs (about 1 1/4 pounds total)
4 med carrots (about 3/4 pound) -- cut on the diagonal into 1/4-inch
rounds
1 med onion -- thinly sliced into half-moons
2 celery stalks -- cut into 1/4-inch pieces
1 garlic clove -- thinly sliced
1 bay leaf
1 1/2 cup homemade or low-sodium store-bought chicken stock
Coarse salt
1 teaspoon coarsely chopped fresh thyme
FOR THE DOUGH
1/4 cup plus 2 tablespoons yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
2 tablespoon finely chopped shallot
1 tablespoon freshly grated lemon zest
3/4 cup finely chopped fresh flat-leaf parsley
2 tablespoon finely grated Parmesan cheese
1 1/2 tablespoon cold unsalted butter -- cut into small pieces
1/2 cup low-fat (1 percent) milk
Instructions
Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf,
stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce
heat to medium-low; gently simmer 20 minutes. Add thyme.
Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon
salt,
shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend
in with fingertips until the mixture resembles coarse meal. Add milk, and
stir with a fork just until a dough forms.
Roll dough into 1-inch balls; add all at once to simmering broth. Cover;
simmer, undisturbed, until the dumplings are cooked through, about 20
minutes. Divide soup among six bowls.
First published
Recipe Notes
In a hearty soup, parsley dumplings speckle the broth with bits of green.
Exported from A Cook's Books -- Recipe management for Macintosh
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 9.0.733 / Virus Database: 271.1.1/2700 - Release Date: 02/21/10
14:34:00
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 9.0.733 / Virus Database: 271.1.1/2700 - Release Date: 02/22/10
02:34:00
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
