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The Watercooler
Anybody want 2 new recipes???
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<blockquote data-quote="Marguerite" data-source="post: 48480" data-attributes="member: 1991"><p>For the non-Yank among you - the Pillsbury stuff; is that bread dough? Or brioche dough? If so, the recipe could be easily adapted for one who has bread machine (me! among others). I use my pasta machine (one of those hand-cranked roller things) on a thick setting, to roll our bread dough for thin crust pizzas, etc. I also have those pastry cutter things that cut out a circle and you then put the circle of dough on the other side, put filling in it and when you close it up it forms a semi-circle shape with crimped edge. Doesn't work as well with bread dough, but it DOES work.</p><p></p><p>I could use my pastry cutter thing with ready-rolled puff pastry, and your chicken filling. It would be fabulous!</p><p></p><p>The potatoes sound great. I've done something similar in years past, using leftover gravy. I also saw Jamie Oliver do something similar, only he used a mix of tasty grated cheese and creme fraiche (or sour cream). The basil, tomatoes and bacon would be wonderful. I just love fresh basil! And I'm glad you chop yours, too - I get the whoopsies with TV chefs who tear off huge chunks of basil leaves to put into a salad, or use as an attractive garnish - the flavour is too strong to do that. You'd get hot spots of extreme overdose of flavour, and no proper taste. Chopping the basil may not look as rustically pretty, but it sure tastes best! I consider it the mark of a good cook to not compromise the taste of a dish for its appearance.</p><p></p><p>Thanks for the recipes. Another way to use leftover chicken. I'm spoilt for choice now!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 48480, member: 1991"] For the non-Yank among you - the Pillsbury stuff; is that bread dough? Or brioche dough? If so, the recipe could be easily adapted for one who has bread machine (me! among others). I use my pasta machine (one of those hand-cranked roller things) on a thick setting, to roll our bread dough for thin crust pizzas, etc. I also have those pastry cutter things that cut out a circle and you then put the circle of dough on the other side, put filling in it and when you close it up it forms a semi-circle shape with crimped edge. Doesn't work as well with bread dough, but it DOES work. I could use my pastry cutter thing with ready-rolled puff pastry, and your chicken filling. It would be fabulous! The potatoes sound great. I've done something similar in years past, using leftover gravy. I also saw Jamie Oliver do something similar, only he used a mix of tasty grated cheese and creme fraiche (or sour cream). The basil, tomatoes and bacon would be wonderful. I just love fresh basil! And I'm glad you chop yours, too - I get the whoopsies with TV chefs who tear off huge chunks of basil leaves to put into a salad, or use as an attractive garnish - the flavour is too strong to do that. You'd get hot spots of extreme overdose of flavour, and no proper taste. Chopping the basil may not look as rustically pretty, but it sure tastes best! I consider it the mark of a good cook to not compromise the taste of a dish for its appearance. Thanks for the recipes. Another way to use leftover chicken. I'm spoilt for choice now! Marg [/QUOTE]
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Anybody want 2 new recipes???
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