I believe you are confusing rickets with scurvy. Rickets is caused by a defiency of vitamin D.
Yep. Calcium too.
Lack of vitamin-C is Scurvy.
OP: “Bake at 400 F for 30-45 minutes, depending on how large your breasts are”.
Graham Kerr, The Galloping Gourmet, used to crack up your grandmothers in the 70’s: “Ladies, go ahead and dip your breasts in flour” :D.
Curry chicken salad. Put some garlic cloves and sliced shallots in the bottom of the baking dish and bake your chicken (I always use split on-the-bone chicken breasts because I like white meat and I hate the texture of boneless skinless chicken breasts. Plus I have bones to make stock with).
After you’ve taken it out of the oven and it’s cooling, mix mayonnaise and curry powder to taste. Add a pinch of salt. Take the chicken off the bone and shred it. Toss it with the mayo-curry mix. Let it sit overnight.
I always make this for parties and I make wraps out of it- I get the smallest tortillas I can fine and chop up some romaine lettuce to mix with it and wrap it like a burrito. The romaine adds crunch and a little bitterness to balance the richness of the chicken and mayo. It disappears really fast and everyone wants the recipe. I always do a batch with boiled eggs mixed with the mayo-curry stuff for the vegetarians in the woodpile.
My variation: Dinner Party potatoes
Boil the potatoes until soft
Combine pkt Onion soup mix and 600ml of cream in a big pot and heat until the cream starts to sizzle. Add potatoes and stir until they are covered in creamy goodness.
That one is in my family’s list of pot luck foods too, but we use Heinz Chili Sauce instead of Heinz 57.
In college some friends came up with a dirt simple recipe that you don’t even need a stove or cooking utensils for, a tupperware bowl, can opener and microwave will get the job done and it’s outstanding. It was ideal for poor-ass dorm living since you don’t even need any refrigerated or perishable ingredients.
Easy Cheesy Tuna Casserole aka The Drunk Concoction.
1 box Kraft Mac and Cheese
1 can Tuna
1 can Condensed Cream of Mushroom Soup
Boil up the Macaroni as you normally would, stove top or microwave works. Strain it off when it’s cooked and stir in the cheese powder, the soup and tuna. Mix well until the cheese powder incorporates evenly. Enjoy.
Highly recommended after 12 or 13 beers.
Since my favorite dip is French Onion dip, made with that soup mix and sour cream, I am sure that I will like this. I have used French Onion dip as a topping for baked potatoes, in fact, and quite liked it. Lipton’s Onion Soup Mix is now called Lipton’s Recipe Secrets, or something similar, nowadays.
I have to admit that I like the old Ro-Tel cheese dip. Look on a can of Ro-Tel tomatoes for the recipe, it will call for a can of the tomato/chili mixture, and a certain size brick of Velveeta cheese. Get the Velveeta, and use it. Don’t try to substitute a real cheese…it actually tastes best when made with Velveeta. This is one of those dishes that your tummy loves and your heart hates.
Okay, one more, this time in the category insultingly easy.
Take a potato. Don’t peel it, but wash it so the peel is clean. If the potato is big, cut in half lenghtwise. Put the potatos cut face down in the microwave. Nuke about five minutes.
Ready!
The best way to eat potato’s in my opinion.
All the advantages of a potato wrapped in tinfoil and left overnight in the embers, but none of the disadvantages (burnt potatoes that taste of ashes).
If you want to make the whole thing even more yummy, cut the potatoes open on the top cross wise and apply a dab of salted butter in the cuts. Even more fancy: add garlic, cheese, herbs, or cottage cheese to the butter.
An even easier version, that we used to have growing up: saute the beef in a little butter just to warm it up. Add one can condensed cream of mushroom soup. I think we also added one can of milk (NEVER water!!) but we may have used a half a can. Serve over toast.
These kielbasa pigs in a blanket go fast at ever party I bring them to. I always get asked what I’m doing different than other pigs in a blanket. It’s all in the mustard. I have tried other mustards, I have even tried putting garlic in other mustards, it doesn’t work. To change from “these are nice pigs in a blanket, you’re using kielbasa instead of hot dogs” to “These are great give me more, and can I have the recipe” you have to use Glorious Garlic Mustard
7 oz kielbasa
1 can crescent rolls
8 oz shredded cheese (cheddar or colby)
Glorious Garlic Mustard
Cut the kielbasa into small pieces, so 4 - 5 pieces will fit on an unrolled crescent roll.
Unroll the crescent rolls and cover with GGM to about 1/8 inch from the edge
Put kielbasa on crescent rolls
Sprinkle cheese on crescent rolls
Roll up crescent rolls pushing together the edges so the cheese does not melt out
put a few wisps of cheese on the top of each roll
bake till golden brown (13 - 16 minutes) at 375
Really, I’m so embarrassed by my own long-windedness. Let’s try this again:
- cooked pasta (approx. 1/4 -1/2 cup per serving) any size or style
- sliced bacon (1-3 slices per serving)
- chopped onion (approx. 2 Tbs - 1/4 cup per serving)
Fry in nonstick skillet, adding small pat of butter if bacon is very lean, until onion is browned, bacon is done and pasta is crisped at edges.
1 - 2 bone-in, skin-on chicken breasts, rinsed
salt, enough to generously season skin
butter (approx 1 Tbs per breast)
place breasts in toaster oven tray, season with salt (& pepper if desired) and add approx 1/4 cup water
slice butter thinly and dot to lightly cover tops of breast(s)
bake at 400 F for 30-45 min, reducing heat if skin is burning
after meat is removed, add enough water to soak out all of fond, whisk lightly, then use resulting broth to cook rice, quinoa, etc. or just drink it as soup.
There. Is that better?
Sheeeeesh, me.
on another note …
make those flaky crescent rolls out of a tube for breakfast? add a few chocolate chips to the center of the roll while rolling up.
easy pain de chocolat
le yum
Or a piece of cheese, of course! Sprinkle a bit of leftover grated cheese on top, and you’ve got an European delicacy: croissants au fromage,
Want a savory snack? Roll some cream cheese, sundried tomatoes, and chopped onions up in your crescent rolls.
In my crock pot:
-1.5 lbs boneless, skinless chicken thighs, whole
-1 small package of dried chorizo, cut up
-1 med onion (Non-sweet), diced
-1 bell pepper, diced
-1 can sliced mushrooms
-1 can corn
-1 3.5 oz can sliced black olives with jalapenos
-1 can chicken stock
-enough water to cover
-hot sauce to season
six hours later: awesome!
OMG, this is one of my favorite recipes ever. The only reason I don’t make it more often is that I can’t stop myself from mopping up the oil with an entire loaf of bread. I’ll be in physical pain and sluggish from carb coma for days afterward, but it’s worth it.
My recent favorite thing is dried tomato butter. I make it with my own dried tomatoes*, but I’m sure it would be awesome with store-bought ones. Just throw a stick of butter in the food processor with a handful of dried tomatoes, a clove of garlic, and some salt (if you’re using unsalted butter) and pepper. Whir it up. Put out some good crusty bread and drop the butter on the table hockey puck-style to avoid getting your hand ripped off as people dive for it. In the unlikely event that there’s any left, you can roll it into a log and freeze it.
I’ve also added some aleppo pepper to it. Orgasmic.
- This is also crazy easy, though not quick: slice tomatoes about 1/2" thick (or cut cherry or grape tomatoes in half), lay them out on a parchment-covered sheet pan, and put in the oven on its lowest setting (mine is 170 degrees) until they’re dry. It will probably take about 12 hours, maybe more, maybe less. Let them cool and store them in plastic bags in the fridge or freezer.
Try cauliflower done like this. Slice the cauliflower into thin wedges, and flip 'em halfway through. I think the recipe I use covers them with foil for part of the cooking to help steam them soft, but you could use lightly blanched cauliflower instead. Oh, and it helps to pre-heat the broiling pan along with the oven. Browns the cauliflower, gives it some nice roasty carmelized flavors.
Can be scaled down to work in a toaster oven tray, too.
This is now the only way cauliflower is eaten in our house!
Sold!
I used to brown up some chopped onion and keep it in a little baggie in the freezer - just break off a bit when you want it but don’t want to go through the trouble of making it. (Like a hot dog lunch. I’m nuking a quick snack, I’m not gonna dirty a pan, ferchrissakes. But if it’s right there in the freezer …)
I may have to start doing that again, just to do **Zsofia’s **suggestion.
lissener, I made your haloushke last night for dinner, and it was fantastic (and cheap and easy). My kids had some friends over for dinner whose tastes run more toward tater tots and hamburgers, but they gobbled it up and had seconds. I was so proud. It was the first time I’ve seen these kids eat a vegetable, and it was cabbage, not usually a kid favorite. I’ll be putting this in the regular rotation, thanks!