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How about some Chicken Marbella? Pasta Raphael? Pasta with Puttanesca Sauce?

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5503 posts
Joined: Dec 9, 2005


Posted to Thread #11520 at 12:09 pm on Jul 29, 2008

It's always a winner and can be served warm or room temperature, so you could actually cook ahead and rewarm. Served with a rice salad or pilaf and some fresh green beans with bleu cheese and bacon.
Or some Pasta Raphael which is delish.

* Exported from MasterCook *


Recipe By : Silver Palate
Serving Size : 10 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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4 chickens -- 2/12 # each,
1 head garlic -- peeled and puréed
1/4 cup dried oregano
coarse salt and freshly ground pepper
1/8 cup red wine vinegar
1/2 cup olive oil
1 cup prunes
1/2 cup green olives -- pitted
1/2 cup capers -- with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or cilantro -- finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350º Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken.
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* Exported from MasterCook *

Green Beans With Roquefort and Walnuts

Recipe By :New Basics
Serving Size : 6 Preparation Time :0:00
Categories : Silver Palate Vegetables

Amount Measure Ingredient -- Preparation Method
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1 1/2 pound fresh green beans
6 strips thick-sliced bacon
6 ounces Roquefort cheese
2 cups walnut halves -- toasted
freshly ground black pepper -- to taste

Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.

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* Exported from MasterCook *

Silver Palate's Pasta Raphael

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Silver Palate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces tomatoes
12 ounces marinated artichokes
1/2 cup olive oil
2 cups onions, coarsely chopped
4 cloves garlic
1/4 cup dried basil
1/2 tablespoon dried oregano -- finely chopped
1/2 cup Italian parsley
3 tablespoons crushed black peppers
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup romano cheese

Drain artichokes. Heat olive oil in large pan and saute onions, garlic, basil, oregano, parsley, and dried red pepper flakes over medium heat for 5 minutes. Crush black pepper and add them to onion mixture. Add tomatoes to the sauce, season with about 1 teaspoon salt, and simmer uncovered over medium heat for 1 hour. Add reserved artichoke marinade and simmer stirring often, for another 30 minutes. Stir in artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in romano cheese. Serve on cooked pasta of choice. Makes enough for 4 pounds of pasta, so plan on freezing some before you add the cheese.

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* Exported from MasterCook *

Puttanesca Sauce (low fat)

Recipe By :Great Good Food/ Julie Rosso
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Sauces Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces anchovy filets -- undrained
12 garlic cloves -- crushed
70 ounces plum tomatoes
4 tablespoons sun-dried tomatoes -- chopped
5 ounces capers -- drained
1 cup pitted coarsely chopped black olives
1 cup dry red wine
crushed pepper flakes
2 pinches sugar
4 tablespoons balsamic vinegar
fresh ground pepper

Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.

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Sometimes you just need to look reality in the eye, and deny it. –Garrison Keillor

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