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Posted: Mon Jul 09, 2007 10:04 am
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Posted: Fri Aug 17, 2007 2:35 am
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Posted: Tue Oct 30, 2007 8:21 pm
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Posted: Fri Nov 09, 2007 1:25 pm
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Posted: Fri Nov 16, 2007 7:24 am
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A really Randomy kind of Fruit Cobbler--& way easy to make! xd
First, make sure you have a nice, deep baking dish, not a shallow pan. Turn on your oven about 425 degrees, & while it's warming up you can melt a tablespoon or two of butter or margerine in the pan.
Meanwhile, mix stuff! biggrin
In a bowl, mix: About 1 to 1 and 1/2 cups self-rising flour. About 1 cup sugar. Optional but really good: throw in some cinnamon--not a lot, maybe a 1/2 teaspoon? I just dash it in myself. Thoroughly mix all the dry ingredients.
Then: Add milk. Add it bit by bit, until the consistency of your batter is smooth and kind of thin--it should pour off the spoon in an even stream, not in blobs or in watery splashes. Get your dish with the melted butter or margerine. DON'T pour out the butter, just leave it there. Pour the batter right in on top of the butter, and DON'T mix it. I don't know why, it's how my Mom taught me to do it. smile
Now: Open a large can of fruit--one of those cans with about 29 oz. Great fruit for this--pears, peaches, probably apples (gonna try that one soon). Drain off the juice, and if necessary, chop the fruit roughly into bite-size bits if it's halves or something. Pour or spoon the fruit into the baking dish right on top of the batter. Try to spread it around evenly, not in a pile in the middle. Pour just a little of the juice in to help flavor the batter. (Drink the leftover juice. biggrin ) If you didn't add cinnamon to the batter, you might like a little sprinkled over the top.
Bake the cobbler uncovered for maybe 40 minutes--the batter will rise as it bakes, up and over the fruit. When it is a nice golden brown and springs back to the touch, it is probably done. If any is underdone, no prob'--the batter is tasty too! You don't want the edges to get too crunchy, though. After you try once or twice you'll probably get your local baking time down pat (that changes with altitude, you know). Attack with gusto--also with ice cream! heart
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Posted: Fri Nov 16, 2007 12:53 pm
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Posted: Sat Nov 17, 2007 11:14 am
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Posted: Sat Nov 17, 2007 11:50 am
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Posted: Sat Nov 17, 2007 12:40 pm
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Posted: Sun Jan 20, 2008 1:55 pm
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Posted: Sat May 24, 2008 7:02 pm
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Posted: Wed May 28, 2008 2:11 pm
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My favourite chicken recipe ever! It isn't really the most figure friendly recipe, but it is a delicious treat and great comfort food. If you love chicken, sour cream, and noodles, then you'd looooove this recipe! Try it out, you know you want to. sweatdrop
Cripple Creek Chicken
1 1/2 pounds chicken breast 1/2 cup butter or margarine 1/2 cup minced onions 2 cloves of garlic, minced 2 teaspoons paprika 2 cup sour cream 1/2 cup Parmesan cheese 1/4 cup mayonnaise 4 cups (16 ounces) egg noodles
Season chicken with salt and pepper. Melt butter in small skillet; saute onions and garlic. Stir in paprika. Roll each piece of chicken in onion mixture; arrange in 11 x 15-inch shallow baking dish. Spoon remaining onion mixture over chicken. Cover loosely with aluminum foil. Bake at 375 degrees for 25 minutes (or until cooked). Combine sour cream, half the cheese, and mayonnaise. Stir 1/3 cup of the sour cream mixture into the noodles. Drain liquid from chicken; add to noodle mixture, tossing well. Arrange noodles on bottom of baking dish; top with chicken. Spoon remaining sour cream mixture over chicken mixture. Top with remaining cheese. Bake at 325 degrees for 20 minutes or until the top starts to golden.
Helpful Hints + I use 1/4 cup of butter, instead of the 1/2 cup. You can hardly tell a difference. + Since I used less butter, baking the dish after you top with the chicken can make it a little dry, so I added some chicken broth to the pan. If i had to guess, I'd say maybe 1/2 cup of chicken broth, but I"m not for sure since I didn't measure it. Basically, I added it so the noodles didn't stick to the bottom. + Also, I make a ton more of the sour cream stuff, because I love it and in my opinion can never have too much. xd
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