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I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. You mean, we'll be cooking? The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried).
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Join our recipe exchange family today Enter your email address below and click the 'YahooGroups' button to sign up for for our Easy Cooking Recipes . It is sent each day except Thursday The purpose of this recipe message newsletter is to share recipes, tips and suggestions on food related topics. CLICK HERE to respond to newsletter replies, requests and tips. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean.
Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Punchfork - The best new recipes from top food sites. Chicken Parmigiana. This is one of the go-to dishes I make for my family of six.
Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. It’s the right thing to do. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard.
Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. And butter. Mmmm. Seafood Pasta. Since I left the ranch five days ago—first New York, now Baaaahhhhhston—I’ve been eating seafood as if my life depended on it.
I’m on a jag. Please send help before I start eating shrimp for breakfast. This is a tweak version of an older recipe here, one that can be adapted in many different ways depending on the seafood you have, the pasta you want to use, and the kind of sauce you’re in the mood for. I made it for dinner when my mom and Betsy were visiting a couple of months ago (a get-together that’ll be featured on tomorrow’s Food Network episode) and I made it again last week, when I decided to take some new pictures of its splendorous glory. Or its glorious splendor. Begin by quickly browning scallops in a skillet with a little olive oil and a little butter.
You don’t need to cook the heck out of them; just get as much color on the outside as you can in as little time as possible—just about 45 seconds to 1 minute per side. Remove the scallops to a plate, and gaze upon their beauty.