MaxCaviar
Unknown Cooking Expertise
joined June, 2004
What's for dinner?
My Most Recent Ratings
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Beef Chili with BeansIsn't this the simple chili recipe from Cooks Illustrated/America's Test Kitchen? Sounded too familiar when I read it. In any event, as I just made it the other day, I can confirm that it is easy and very good.
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Cooks Illustrated Meat Balls and SpaghettiI am usually happy with most all Cook Illustrated recipes. This one didn't work so hot though. The meatballs just would not retain their shape, ending up looking more like meatcubes from resting on a flat surface. No problems with the flavor, but I have had better.
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Ted's Scallops with Pasta and Wilted Arugula- It's not essential that spaghetti is used. But elongated pasta is definitely a better choice. They can probably go as thick as papardelle and still have the right mouth feel - An anchovy or two added in along with the butter would probably be a nice touch. If you do this, don't add any additional salt during cooking however - - just check the seasoning at the very end to tweak it to your liking if needed.
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Ted's Chicken Noodle Soup-The only part of the chicken in this recipe that is not cut up is the breasts. The remaining part should be cut up into approx. 2 inch pieces. This allows for a heartier broth and a MUCH quicker cook time. It also means a lot of serious cutting/chopping, so start with a sharp knife! -Precook the noodles/pasta in salted water and rinse with cold water at the end to stop cooking. You want them to be very al dente because they will be reheated in the hot soup later and will soften up further.
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Asparagus Stuffed Chicken
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Horseradish Cream SauceBecause I always want to control the consistency of the sauce depending on the usage, I put the cream in last and just stop when I like the consistency.
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Tomato Basil Cream Soup
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Ted's Basic Thai Stock
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on Thursday, October 29, 2009
on Tuesday, November 22, 2005
on Wednesday, June 30, 2004
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hey, no problems here. if it's good - post it. bon appetit!
3 years, 6 months, 3 weeks, 2 days, 11 hours, 18 minutes ago
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Hello Max, You are correct This recipe is adapted from the Cook's Illustrated Simple Chili recipe. I use many recipes from many sources but I always adapt a recipe to some degree as well as give source credit for any recipe that is not one of mine or my families. When I originally posted this recipe the source information was also posted in the "source" field. However, the source field in BigOven stopped functioning well over two year ago. Whenever a new recipe, or a revision to a recipe, are posted in BigOven, the program either removes or does not retain the source data. I opened a problem ticket for this issue back September of 2007 and again in January of 2008. BigOven added this issue to a list of features to be worked on for a free maintenance release for sometime in February of 2008. Unfortunately, the source field was not repaired and still does not function. Sorry for any confussion.
Steve Grishka
3 years, 6 months, 3 weeks, 3 days, 4 hours, 55 minutes ago
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