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Variation on this.

This time, I got the flavors much stronger, though I haven't quite got the balance right.

~6lbs boneless skinless chicken breasts
5 bosc d'anjou pears, skinned, cored, chopped into large pieces ( Read more... )

Oh, huh, I never posted this. This is the final(?) evolution of a dish I started making on the stove top, inspired by a dish I was served at a restaurant (the restaurant of the Isabella Stewart Gardner Museum, actually). It now bears almost no resemblance to that original inspiration ( Read more... )

I'm adapting this for my crock pot ( Read more... )

I got this from malovich, and have tweeked its porportions and scale to fit my crock pot and resources ( Read more... )

Real beef burgundy, beef bourguignon, to my knowledge, does not have vegetables it in, so this misbegotten abomination is most definitely not actually beef burgundy ( Read more... )

Based on this recipe, but I couldn't find canned figs. (Go fig. If anybody knows where to find them local to me, please let me know ( Read more... )

Almost exactly a year ago, my grocery had a sale of "Chuck Beef", so a bought 5lbs. I googled for Chuck Beef recipes and found this one, and promptly didn't do anything with the meat besides freeze it at tn3270's ( Read more... )

This was inspired by alienor's chicken parmesan recipe, and her suggestion of using cauliflower. I'm calling it a "stew" for want of a better term, but I think my old-school Italian-American clients would call it a "gravy". It came out soupier than I wanted, and it kind of cries out to be served on pasta ( Read more... )

I got this recipe from shalmestere. The original is here. I doubled the recipe (I had 5.5lbs chicken), and accidentally used half as much butter as specifed. Instead of using broiler-fryer pieces, well, chicken tenders were on sale, see. There were multiple sizes of "jar" of artichoke hearts available; since I like artichoke hearts a lot, I decided that ( Read more... )