Paula Dean made this on her show yesterday and told all brides to remember
the recipe because it was one they would use often. It looked disgusting to
me and I don't think I ever ate it.

I looked up her recipe and some others. Most had plain cooked chicken
breast, spinach (canned or frozen but some had fresh), cream of mushroom
soup, mayo, and various kinds of cheese. Hers had a lot of shredded cheddar
and was topped with a mixture of parmesan and bread crumbs. Not all recipes
had the bread crumbs though so without them I think it would be a pretty low
carb dish. High fat, but low carb.

I was interested only because Angela loves chicken and I am looking for more
ways to get vegetables into her diet. We could not use any of the recipes I
found though because she can't have the cream of mushroom soup and I can't
have the mayo.

Has anyone tried this stuff? Is it as disgusting as it looks?

In article >,
"Julie Bove" > wrote:

> Paula Dean made this on her show yesterday and told all brides to remember
> the recipe because it was one they would use often. It looked disgusting to
> me and I don't think I ever ate it.
>
> I looked up her recipe and some others. Most had plain cooked chicken
> breast, spinach (canned or frozen but some had fresh), cream of mushroom
> soup, mayo, and various kinds of cheese. Hers had a lot of shredded cheddar
> and was topped with a mixture of parmesan and bread crumbs. Not all recipes
> had the bread crumbs though so without them I think it would be a pretty low
> carb dish. High fat, but low carb.
>
> I was interested only because Angela loves chicken and I am looking for more
> ways to get vegetables into her diet. We could not use any of the recipes I
> found though because she can't have the cream of mushroom soup and I can't
> have the mayo.
>
> Has anyone tried this stuff? Is it as disgusting as it looks?

I can't imagine a chicken florentine recipe with mushroom soup, mayo, or
cheese. Florentine just means that it's served with spinach. So you
would just prepare chicken breast however you want (broiled, lightly
breaded, whatever), and serve it on sauteed spinach. I suppose you could
make creamed spinach, but sauteed in olive oil with garlic is what I
would do.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"Alice Faber" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> Paula Dean made this on her show yesterday and told all brides to
>> remember
>> the recipe because it was one they would use often. It looked disgusting
>> to
>> me and I don't think I ever ate it.
>>
>> I looked up her recipe and some others. Most had plain cooked chicken
>> breast, spinach (canned or frozen but some had fresh), cream of mushroom
>> soup, mayo, and various kinds of cheese. Hers had a lot of shredded
>> cheddar
>> and was topped with a mixture of parmesan and bread crumbs. Not all
>> recipes
>> had the bread crumbs though so without them I think it would be a pretty
>> low
>> carb dish. High fat, but low carb.
>>
>> I was interested only because Angela loves chicken and I am looking for
>> more
>> ways to get vegetables into her diet. We could not use any of the
>> recipes I
>> found though because she can't have the cream of mushroom soup and I
>> can't
>> have the mayo.
>>
>> Has anyone tried this stuff? Is it as disgusting as it looks?
>
> I can't imagine a chicken florentine recipe with mushroom soup, mayo, or
> cheese. Florentine just means that it's served with spinach. So you
> would just prepare chicken breast however you want (broiled, lightly
> breaded, whatever), and serve it on sauteed spinach. I suppose you could
> make creamed spinach, but sauteed in olive oil with garlic is what I
> would do.

This was done up as a casserole. Pretty much all of the recipes I saw
called for this. I did see one that had some sort of pasta in it. I
thought I might make that, making a cream sauce and adding mushrooms to it.
I think I would want to use fresh spinach, but the recipes I saw for that
called for having it cooked first. Perhaps because it gives off liquid.

In article >,
"Julie Bove" > wrote:

> "Alice Faber" > wrote in message
> ...
> > In article >,
> > "Julie Bove" > wrote:
> >
> >> Paula Dean made this on her show yesterday and told all brides to
> >> remember
> >> the recipe because it was one they would use often. It looked disgusting
> >> to
> >> me and I don't think I ever ate it.
> >>
> >> I looked up her recipe and some others. Most had plain cooked chicken
> >> breast, spinach (canned or frozen but some had fresh), cream of mushroom
> >> soup, mayo, and various kinds of cheese. Hers had a lot of shredded
> >> cheddar
> >> and was topped with a mixture of parmesan and bread crumbs. Not all
> >> recipes
> >> had the bread crumbs though so without them I think it would be a pretty
> >> low
> >> carb dish. High fat, but low carb.
> >>
> >> I was interested only because Angela loves chicken and I am looking for
> >> more
> >> ways to get vegetables into her diet. We could not use any of the
> >> recipes I
> >> found though because she can't have the cream of mushroom soup and I
> >> can't
> >> have the mayo.
> >>
> >> Has anyone tried this stuff? Is it as disgusting as it looks?
> >
> > I can't imagine a chicken florentine recipe with mushroom soup, mayo, or
> > cheese. Florentine just means that it's served with spinach. So you
> > would just prepare chicken breast however you want (broiled, lightly
> > breaded, whatever), and serve it on sauteed spinach. I suppose you could
> > make creamed spinach, but sauteed in olive oil with garlic is what I
> > would do.
>
> This was done up as a casserole. Pretty much all of the recipes I saw
> called for this. I did see one that had some sort of pasta in it. I
> thought I might make that, making a cream sauce and adding mushrooms to it.
> I think I would want to use fresh spinach, but the recipes I saw for that
> called for having it cooked first. Perhaps because it gives off liquid.

I always start with fresh spinach. You *do* have to cook it first, to
get rid of the liquid (and decrease the volume). When I make creamed
spinach, I saute it until it reduces in volume, then add cream and cook
it down. Essentially you're cooking it down to the volume you'd have if
you used frozen spinach.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"Alice Faber" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> "Alice Faber" > wrote in message
>> ...
>> > In article >,
>> > "Julie Bove" > wrote:
>> >
>> >> Paula Dean made this on her show yesterday and told all brides to
>> >> remember
>> >> the recipe because it was one they would use often. It looked
>> >> disgusting
>> >> to
>> >> me and I don't think I ever ate it.
>> >>
>> >> I looked up her recipe and some others. Most had plain cooked chicken
>> >> breast, spinach (canned or frozen but some had fresh), cream of
>> >> mushroom
>> >> soup, mayo, and various kinds of cheese. Hers had a lot of shredded
>> >> cheddar
>> >> and was topped with a mixture of parmesan and bread crumbs. Not all
>> >> recipes
>> >> had the bread crumbs though so without them I think it would be a
>> >> pretty
>> >> low
>> >> carb dish. High fat, but low carb.
>> >>
>> >> I was interested only because Angela loves chicken and I am looking
>> >> for
>> >> more
>> >> ways to get vegetables into her diet. We could not use any of the
>> >> recipes I
>> >> found though because she can't have the cream of mushroom soup and I
>> >> can't
>> >> have the mayo.
>> >>
>> >> Has anyone tried this stuff? Is it as disgusting as it looks?
>> >
>> > I can't imagine a chicken florentine recipe with mushroom soup, mayo,
>> > or
>> > cheese. Florentine just means that it's served with spinach. So you
>> > would just prepare chicken breast however you want (broiled, lightly
>> > breaded, whatever), and serve it on sauteed spinach. I suppose you
>> > could
>> > make creamed spinach, but sauteed in olive oil with garlic is what I
>> > would do.
>>
>> This was done up as a casserole. Pretty much all of the recipes I saw
>> called for this. I did see one that had some sort of pasta in it. I
>> thought I might make that, making a cream sauce and adding mushrooms to
>> it.
>> I think I would want to use fresh spinach, but the recipes I saw for that
>> called for having it cooked first. Perhaps because it gives off liquid.
>
> I always start with fresh spinach. You *do* have to cook it first, to
> get rid of the liquid (and decrease the volume). When I make creamed
> spinach, I saute it until it reduces in volume, then add cream and cook
> it down. Essentially you're cooking it down to the volume you'd have if
> you used frozen spinach.

I've never made creamed spinach. I usually don't like things with a creamy
texture and I don't like spinach in and of itself unless it is raw. I can
eat it finely chopped and mixed in other things though.

I did make creamed onions once. I used big onions cut in slices. Can't
remember anything beyond that. I did like them okay. Not enough to want to
make them again. Nobody else liked them. But then I really like onions!

In article >,
"Julie Bove" > wrote:

> > I can't imagine a chicken florentine recipe with mushroom soup, mayo, or
> > cheese. Florentine just means that it's served with spinach. So you
> > would just prepare chicken breast however you want (broiled, lightly
> > breaded, whatever), and serve it on sauteed spinach. I suppose you could
> > make creamed spinach, but sauteed in olive oil with garlic is what I
> > would do.
>
> This was done up as a casserole. Pretty much all of the recipes I saw
> called for this. I did see one that had some sort of pasta in it. I
> thought I might make that, making a cream sauce and adding mushrooms to it.
> I think I would want to use fresh spinach, but the recipes I saw for that
> called for having it cooked first. Perhaps because it gives off liquid.

Whenever I see "cream of mushroom soup" I translate that to "cream sauce
with mushrooms." I made a yummy sour cream and mushroom sauce for
stuffed peppers last weekend using only fat/oil, mushrooms, sour cream,
and seasoning. One can use yoghurt instead if one wants.

I like to lightly saute fresh spinach. Well, actually, it's stir fry,
but that's roughly equivalent. It makes a nice green pillow for
something on top (like chicken and mushrooms sauce) or as a veggie on
its own. I don't eschew frozen spinach, though. It's a real food and
saves me a step when I'm in a hurry.

PP

"Peppermint Patootie" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> > I can't imagine a chicken florentine recipe with mushroom soup, mayo,
>> > or
>> > cheese. Florentine just means that it's served with spinach. So you
>> > would just prepare chicken breast however you want (broiled, lightly
>> > breaded, whatever), and serve it on sauteed spinach. I suppose you
>> > could
>> > make creamed spinach, but sauteed in olive oil with garlic is what I
>> > would do.
>>
>> This was done up as a casserole. Pretty much all of the recipes I saw
>> called for this. I did see one that had some sort of pasta in it. I
>> thought I might make that, making a cream sauce and adding mushrooms to
>> it.
>> I think I would want to use fresh spinach, but the recipes I saw for that
>> called for having it cooked first. Perhaps because it gives off liquid.
>
> Whenever I see "cream of mushroom soup" I translate that to "cream sauce
> with mushrooms." I made a yummy sour cream and mushroom sauce for
> stuffed peppers last weekend using only fat/oil, mushrooms, sour cream,
> and seasoning. One can use yoghurt instead if one wants.
>
> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
> but that's roughly equivalent. It makes a nice green pillow for
> something on top (like chicken and mushrooms sauce) or as a veggie on
> its own. I don't eschew frozen spinach, though. It's a real food and
> saves me a step when I'm in a hurry.

I can't stand the taste of yogurt or sour cream. I can make a sauce out of
mushrooms, but I use rice milk in it.

On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:

> In article >,
> "Julie Bove" > wrote:
>
>> > I can't imagine a chicken florentine recipe with mushroom soup, mayo,
>> > or cheese. Florentine just means that it's served with spinach. So
>> > you would just prepare chicken breast however you want (broiled,
>> > lightly breaded, whatever), and serve it on sauteed spinach. I
>> > suppose you could make creamed spinach, but sauteed in olive oil with
>> > garlic is what I would do.
>>
>> This was done up as a casserole. Pretty much all of the recipes I saw
>> called for this. I did see one that had some sort of pasta in it. I
>> thought I might make that, making a cream sauce and adding mushrooms to
>> it. I think I would want to use fresh spinach, but the recipes I saw
>> for that called for having it cooked first. Perhaps because it gives
>> off liquid.
>
> Whenever I see "cream of mushroom soup" I translate that to "cream sauce
> with mushrooms." I made a yummy sour cream and mushroom sauce for
> stuffed peppers last weekend using only fat/oil, mushrooms, sour cream,
> and seasoning. One can use yoghurt instead if one wants.
>
> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
> but that's roughly equivalent. It makes a nice green pillow for
> something on top (like chicken and mushrooms sauce) or as a veggie on
> its own. I don't eschew frozen spinach, though. It's a real food and
> saves me a step when I'm in a hurry.
>
> PP

I made sunday's dinner on saturday and put it in the fridge, covered with
plastic film. The recipe was for 6-8 people, so I had to improvise to get
it down to a dinner for two.
Basically, parboiled fresh spinach - reserved some raw leaves for my
lunch salad - sauce made from condensed mushroom soup (chanderelles, the
very best mushroom there is, IMO), sour cream, mayonnaise, grated cheese,
a little lemon juice and spices. There was a special on cut-up chicken in
the store, so I nuked that and mixed with spinach and sauce. Had no
breadcrumbs, so I crushed a couple of hard biscuits, mixed with parmesan,
for the topping. Before topping it did not look particularly appetizing,
but I think after baking with the topping it might be a success. Followup
coming this afternoon :-)

"Bjørn Steensrud" > wrote in message
news
> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> > I can't imagine a chicken florentine recipe with mushroom soup, mayo,
>>> > or cheese. Florentine just means that it's served with spinach. So
>>> > you would just prepare chicken breast however you want (broiled,
>>> > lightly breaded, whatever), and serve it on sauteed spinach. I
>>> > suppose you could make creamed spinach, but sauteed in olive oil with
>>> > garlic is what I would do.
>>>
>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>> called for this. I did see one that had some sort of pasta in it. I
>>> thought I might make that, making a cream sauce and adding mushrooms to
>>> it. I think I would want to use fresh spinach, but the recipes I saw
>>> for that called for having it cooked first. Perhaps because it gives
>>> off liquid.
>>
>> Whenever I see "cream of mushroom soup" I translate that to "cream sauce
>> with mushrooms." I made a yummy sour cream and mushroom sauce for
>> stuffed peppers last weekend using only fat/oil, mushrooms, sour cream,
>> and seasoning. One can use yoghurt instead if one wants.
>>
>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>> but that's roughly equivalent. It makes a nice green pillow for
>> something on top (like chicken and mushrooms sauce) or as a veggie on
>> its own. I don't eschew frozen spinach, though. It's a real food and
>> saves me a step when I'm in a hurry.
>>
>> PP
>
> I made sunday's dinner on saturday and put it in the fridge, covered with
> plastic film. The recipe was for 6-8 people, so I had to improvise to get
> it down to a dinner for two.
> Basically, parboiled fresh spinach - reserved some raw leaves for my
> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
> very best mushroom there is, IMO), sour cream, mayonnaise, grated cheese,
> a little lemon juice and spices. There was a special on cut-up chicken in
> the store, so I nuked that and mixed with spinach and sauce. Had no
> breadcrumbs, so I crushed a couple of hard biscuits, mixed with parmesan,
> for the topping. Before topping it did not look particularly appetizing,
> but I think after baking with the topping it might be a success. Followup
> coming this afternoon :-)

Okay...

On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:

> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> > I can't imagine a chicken florentine recipe with mushroom soup,
>>> > mayo, or cheese. Florentine just means that it's served with
>>> > spinach. So you would just prepare chicken breast however you want
>>> > (broiled, lightly breaded, whatever), and serve it on sauteed
>>> > spinach. I suppose you could make creamed spinach, but sauteed in
>>> > olive oil with garlic is what I would do.
>>>
>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>> called for this. I did see one that had some sort of pasta in it. I
>>> thought I might make that, making a cream sauce and adding mushrooms
>>> to it. I think I would want to use fresh spinach, but the recipes I
>>> saw for that called for having it cooked first. Perhaps because it
>>> gives off liquid.
>>
>> Whenever I see "cream of mushroom soup" I translate that to "cream
>> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
>> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
>> cream, and seasoning. One can use yoghurt instead if one wants.
>>
>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>> but that's roughly equivalent. It makes a nice green pillow for
>> something on top (like chicken and mushrooms sauce) or as a veggie on
>> its own. I don't eschew frozen spinach, though. It's a real food and
>> saves me a step when I'm in a hurry.
>>
>> PP
>
> I made sunday's dinner on saturday and put it in the fridge, covered
> with plastic film. The recipe was for 6-8 people, so I had to improvise
> to get it down to a dinner for two.
> Basically, parboiled fresh spinach - reserved some raw leaves for my
> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
> very best mushroom there is, IMO), sour cream, mayonnaise, grated
> cheese, a little lemon juice and spices. There was a special on cut-up
> chicken in the store, so I nuked that and mixed with spinach and sauce.
> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
> parmesan, for the topping. Before topping it did not look particularly
> appetizing, but I think after baking with the topping it might be a
> success. Followup coming this afternoon :-)

Followup:
Well, chanterelle doesn't seem to go well with chicken, so next time I
will just use a condensed cream of chicken soup - and skip the white
wine[0]

Other than that, it was quite tasty, and I'll certainly make it again.


[0]("Wine" actually, it was half a cup from a bottle found in the darkest
corner of the basement, dandelion wine from 1977 (!). Very dry, not
especially good to drink, but I have used it for cooking earlier. Back in
1980 it was a very good wine.)

"Bjørn Steensrud" > wrote in message
news | On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:
|
| > On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
| >
| >> In article >,
| >> "Julie Bove" > wrote:
| >>
| >>> > I can't imagine a chicken florentine recipe with mushroom soup,
| >>> > mayo, or cheese. Florentine just means that it's served with
| >>> > spinach. So you would just prepare chicken breast however you want
| >>> > (broiled, lightly breaded, whatever), and serve it on sauteed
| >>> > spinach. I suppose you could make creamed spinach, but sauteed in
| >>> > olive oil with garlic is what I would do.
| >>>
| >>> This was done up as a casserole. Pretty much all of the recipes I saw
| >>> called for this. I did see one that had some sort of pasta in it. I
| >>> thought I might make that, making a cream sauce and adding mushrooms
| >>> to it. I think I would want to use fresh spinach, but the recipes I
| >>> saw for that called for having it cooked first. Perhaps because it
| >>> gives off liquid.
| >>
| >> Whenever I see "cream of mushroom soup" I translate that to "cream
| >> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
| >> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
| >> cream, and seasoning. One can use yoghurt instead if one wants.
| >>
| >> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
| >> but that's roughly equivalent. It makes a nice green pillow for
| >> something on top (like chicken and mushrooms sauce) or as a veggie on
| >> its own. I don't eschew frozen spinach, though. It's a real food and
| >> saves me a step when I'm in a hurry.
| >>
| >> PP
| >
| > I made sunday's dinner on saturday and put it in the fridge, covered
| > with plastic film. The recipe was for 6-8 people, so I had to improvise
| > to get it down to a dinner for two.
| > Basically, parboiled fresh spinach - reserved some raw leaves for my
| > lunch salad - sauce made from condensed mushroom soup (chanderelles, the
| > very best mushroom there is, IMO), sour cream, mayonnaise, grated
| > cheese, a little lemon juice and spices. There was a special on cut-up
| > chicken in the store, so I nuked that and mixed with spinach and sauce.
| > Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
| > parmesan, for the topping. Before topping it did not look particularly
| > appetizing, but I think after baking with the topping it might be a
| > success. Followup coming this afternoon :-)
|
| Followup:
| Well, chanterelle doesn't seem to go well with chicken, so next time I
| will just use a condensed cream of chicken soup - and skip the white
| wine[0]
|
| Other than that, it was quite tasty, and I'll certainly make it again.
|
|
| [0]("Wine" actually, it was half a cup from a bottle found in the darkest
| corner of the basement, dandelion wine from 1977 (!). Very dry, not
| especially good to drink, but I have used it for cooking earlier. Back in
| 1980 it was a very good wine.)

I would suspect that the Vintage 1977 dandelion wine did not go well
with either the chanterelles or the chicken, or anything else in the recipe,
which sounds very good in itself. Why don't you try it again sometime
without the old not especially good wine? Bet you will be gratified.

pavane

"BjørnSteensrud" wrote in message
news
On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:

> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> > I can't imagine a chicken florentine recipe with mushroom soup,
>>> > mayo, or cheese. Florentine just means that it's served with
>>> > spinach. So you would just prepare chicken breast however you want
>>> > (broiled, lightly breaded, whatever), and serve it on sauteed
>>> > spinach. I suppose you could make creamed spinach, but sauteed in
>>> > olive oil with garlic is what I would do.
>>>
>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>> called for this. I did see one that had some sort of pasta in it. I
>>> thought I might make that, making a cream sauce and adding mushrooms
>>> to it. I think I would want to use fresh spinach, but the recipes I
>>> saw for that called for having it cooked first. Perhaps because it
>>> gives off liquid.
>>
>> Whenever I see "cream of mushroom soup" I translate that to "cream
>> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
>> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
>> cream, and seasoning. One can use yoghurt instead if one wants.
>>
>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>> but that's roughly equivalent. It makes a nice green pillow for
>> something on top (like chicken and mushrooms sauce) or as a veggie on
>> its own. I don't eschew frozen spinach, though. It's a real food and
>> saves me a step when I'm in a hurry.
>>
>> PP
>
> I made sunday's dinner on saturday and put it in the fridge, covered
> with plastic film. The recipe was for 6-8 people, so I had to improvise
> to get it down to a dinner for two.
> Basically, parboiled fresh spinach - reserved some raw leaves for my
> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
> very best mushroom there is, IMO), sour cream, mayonnaise, grated
> cheese, a little lemon juice and spices. There was a special on cut-up
> chicken in the store, so I nuked that and mixed with spinach and sauce.
> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
> parmesan, for the topping. Before topping it did not look particularly
> appetizing, but I think after baking with the topping it might be a
> success. Followup coming this afternoon :-)

Followup:
Well, chanterelle doesn't seem to go well with chicken, so next time I
will just use a condensed cream of chicken soup - and skip the white
wine[0]

Other than that, it was quite tasty, and I'll certainly make it again.


[0]("Wine" actually, it was half a cup from a bottle found in the darkest
corner of the basement, dandelion wine from 1977 (!). Very dry, not
especially good to drink, but I have used it for cooking earlier. Back in
1980 it was a very good wine.)


**************

Another possibility might be to use cream of celery soup.

Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. €“ Milarepa

On Sun, 24 Oct 2010 14:40:50 -0400, pavane wrote:

> "Bjørn Steensrud" > wrote in
> message news > | Followup:
> | Well, chanterelle doesn't seem to go well with chicken, so next time I
> | will just use a condensed cream of chicken soup - and skip the white |
> wine[0]
> |
> | Other than that, it was quite tasty, and I'll certainly make it again.
> |
> |
> | [0]("Wine" actually, it was half a cup from a bottle found in the
> darkest | corner of the basement, dandelion wine from 1977 (!). Very
> dry, not | especially good to drink, but I have used it for cooking
> earlier. Back in | 1980 it was a very good wine.)
>
> I would suspect that the Vintage 1977 dandelion wine did not go well
> with either the chanterelles or the chicken, or anything else in the
> recipe, which sounds very good in itself. Why don't you try it again
> sometime without the old not especially good wine? Bet you will be
> gratified.
>
> pavane

Oh certainly, as I noted above I will skip it next time.
(It did go rather well with a fish dish, though.)

On Sun, 24 Oct 2010 14:57:36 -0400, Evelyn wrote:

> "BjørnSteensrud" wrote in message
> news

[story of chicken florentine casserole with chanterelle soup]
> **************
>
> Another possibility might be to use cream of celery soup.
>
> Best Regards,
> Evelyn

Thanks, Evelyn - there are so many possibilities, I'll look for it.
While chicken is a good base for a healthy meal, it can get boring if
there is not enough variety.

Real gourmet chicken, not "factory-raised", is almost prohibitively
expensive, but now and then it's nice to have an old-fashioned whole
roast chicken in the oven :-) And hat desn't need a whole lot of sauce
and spice to taste good.

"Bjørn Steensrud" > wrote in message
news
> On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:
>
>> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>>
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> > I can't imagine a chicken florentine recipe with mushroom soup,
>>>> > mayo, or cheese. Florentine just means that it's served with
>>>> > spinach. So you would just prepare chicken breast however you want
>>>> > (broiled, lightly breaded, whatever), and serve it on sauteed
>>>> > spinach. I suppose you could make creamed spinach, but sauteed in
>>>> > olive oil with garlic is what I would do.
>>>>
>>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>>> called for this. I did see one that had some sort of pasta in it. I
>>>> thought I might make that, making a cream sauce and adding mushrooms
>>>> to it. I think I would want to use fresh spinach, but the recipes I
>>>> saw for that called for having it cooked first. Perhaps because it
>>>> gives off liquid.
>>>
>>> Whenever I see "cream of mushroom soup" I translate that to "cream
>>> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
>>> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
>>> cream, and seasoning. One can use yoghurt instead if one wants.
>>>
>>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>>> but that's roughly equivalent. It makes a nice green pillow for
>>> something on top (like chicken and mushrooms sauce) or as a veggie on
>>> its own. I don't eschew frozen spinach, though. It's a real food and
>>> saves me a step when I'm in a hurry.
>>>
>>> PP
>>
>> I made sunday's dinner on saturday and put it in the fridge, covered
>> with plastic film. The recipe was for 6-8 people, so I had to improvise
>> to get it down to a dinner for two.
>> Basically, parboiled fresh spinach - reserved some raw leaves for my
>> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
>> very best mushroom there is, IMO), sour cream, mayonnaise, grated
>> cheese, a little lemon juice and spices. There was a special on cut-up
>> chicken in the store, so I nuked that and mixed with spinach and sauce.
>> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
>> parmesan, for the topping. Before topping it did not look particularly
>> appetizing, but I think after baking with the topping it might be a
>> success. Followup coming this afternoon :-)
>
> Followup:
> Well, chanterelle doesn't seem to go well with chicken, so next time I
> will just use a condensed cream of chicken soup - and skip the white
> wine[0]
>
> Other than that, it was quite tasty, and I'll certainly make it again.
>
>
> [0]("Wine" actually, it was half a cup from a bottle found in the darkest
> corner of the basement, dandelion wine from 1977 (!). Very dry, not
> especially good to drink, but I have used it for cooking earlier. Back in
> 1980 it was a very good wine.)

Okay. Thanks!

"Bjørn Steensrud" > wrote in message
news | On Sun, 24 Oct 2010 14:40:50 -0400, pavane wrote:
|
| > "Bjørn Steensrud" > wrote in
| > message news | > | Followup:
| > | Well, chanterelle doesn't seem to go well with chicken, so next time I
| > | will just use a condensed cream of chicken soup - and skip the white |
| > wine[0]
| > |
| > | Other than that, it was quite tasty, and I'll certainly make it again.
| > |
| > |
| > | [0]("Wine" actually, it was half a cup from a bottle found in the
| > darkest | corner of the basement, dandelion wine from 1977 (!). Very
| > dry, not | especially good to drink, but I have used it for cooking
| > earlier. Back in | 1980 it was a very good wine.)
| >
| > I would suspect that the Vintage 1977 dandelion wine did not go well
| > with either the chanterelles or the chicken, or anything else in the
| > recipe, which sounds very good in itself. Why don't you try it again
| > sometime without the old not especially good wine? Bet you will be
| > gratified.
| >
| > pavane
|
| Oh certainly, as I noted above I will skip it next time.
| (It did go rather well with a fish dish, though.)

Interesting, I am surprised that an old wine, which I'd assume would
be primarily musky, could work with anything. Would you share a bit
more about that fish and its dandelion wine sauce? I'm interested in
ways that otherwise dismissed cooking ingredients might work in
unexpected ways. Thanks.

pavane

On Sun, 24 Oct 2010 22:44:46 -0400, pavane wrote:

> "Bjørn Steensrud" > wrote in
> message news > 24 Oct 2010 14:40:50 -0400, pavane wrote: |
> | > "Bjørn Steensrud" > wrote in |
> > message news
> Sun, | > | Followup:
> | > | Well, chanterelle doesn't seem to go well with chicken, so next
> time I | > | will just use a condensed cream of chicken soup - and skip
> the white | | > wine[0]
> | > |
> | > | Other than that, it was quite tasty, and I'll certainly make it
> again. | > |
> | > |
> | > | [0]("Wine" actually, it was half a cup from a bottle found in the
> | > darkest | corner of the basement, dandelion wine from 1977 (!). Very
> | > dry, not | especially good to drink, but I have used it for cooking
> | > earlier. Back in | 1980 it was a very good wine.) | >
> | > I would suspect that the Vintage 1977 dandelion wine did not go well
> | > with either the chanterelles or the chicken, or anything else in the
> | > recipe, which sounds very good in itself. Why don't you try it
> again | > sometime without the old not especially good wine? Bet you
> will be | > gratified.
> | >
> | > pavane
> |
> | Oh certainly, as I noted above I will skip it next time. | (It did go
> rather well with a fish dish, though.)
>
> Interesting, I am surprised that an old wine, which I'd assume would be
> primarily musky, could work wibith anything. Would you share a bit more
> about that fish and its dandelion wine sauce? I'm interested in ways
> that otherwise dismissed cooking ingredients might work in unexpected
> ways. Thanks.
>
> pavane

The attributions here are confusing pan, so no snippage:

The fish was almost certainly Atlantic cod. The sauce was a butter-based
one, a real calorie bomb. Butter and heavy cream, reduced to one-half
volume, add fresh crisp parsley - and just a little wine. No, that sauce
is only used with white ocean fish, doesn't go with trout or salmon.
The local name is "Sandefjordsmør" if you want to look it up, Sandefjord
is a city a couple of hours drive from here.

"BjørnSteensrud" wrote in message
news
On Sun, 24 Oct 2010 14:57:36 -0400, Evelyn wrote:

> "BjørnSteensrud" wrote in message
> news

[story of chicken florentine casserole with chanterelle soup]
> **************
>
> Another possibility might be to use cream of celery soup.
>
> Best Regards,
> Evelyn

Thanks, Evelyn - there are so many possibilities, I'll look for it.
While chicken is a good base for a healthy meal, it can get boring if
there is not enough variety.

Real gourmet chicken, not "factory-raised", is almost prohibitively
expensive, but now and then it's nice to have an old-fashioned whole
roast chicken in the oven :-) And hat desn't need a whole lot of sauce
and spice to taste good.

****************


You are so right!

I am lucky in that there are several stores near here that sell all natural
local beef, lamb, pork and chicken. I am a person who likes to make food
from scratch. I know it is fresh, I know what I put in it, and it hasn't
been laying around in a store freezer or a store shelf forever!

Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. €“ Milarepa

dh makes this with frozen spinach but you could use fresh if you cooked
first. basically he cooks the spinach, adds tomatoes again fresh or canned,
cooks to combine, then puts a layer in a cassarole dish puts in chicken,
covers with more tomato sauce, then usually some kind of cheese and crumbs
and cooks covered for most of the time then uncovered to brown off chicken,
i am thinking around 350 f or so... no recipe because he makes it up as he
goes...

in the dutch oven he cooks the spinach, onions garlic mushrooms and
tomatoes, then adds chicken if bone cook until done, if chuncks you can cook
them first and add or just add chuncks raw and cook,

Lee
"Julie Bove" > wrote in message
...
> Paula Dean made this on her show yesterday and told all brides to remember
> the recipe because it was one they would use often. It looked disgusting
> to me and I don't think I ever ate it.
>
> I looked up her recipe and some others. Most had plain cooked chicken
> breast, spinach (canned or frozen but some had fresh), cream of mushroom
> soup, mayo, and various kinds of cheese. Hers had a lot of shredded
> cheddar and was topped with a mixture of parmesan and bread crumbs. Not
> all recipes had the bread crumbs though so without them I think it would
> be a pretty low carb dish. High fat, but low carb.
>
> I was interested only because Angela loves chicken and I am looking for
> more ways to get vegetables into her diet. We could not use any of the
> recipes I found though because she can't have the cream of mushroom soup
> and I can't have the mayo.
>
> Has anyone tried this stuff? Is it as disgusting as it looks?
>

Julie Bove > wrote:
: Paula Dean made this on her show yesterday and told all brides to remember
: the recipe because it was one they would use often. It looked disgusting to
: me and I don't think I ever ate it.

: I looked up her recipe and some others. Most had plain cooked chicken
: breast, spinach (canned or frozen but some had fresh), cream of mushroom
: soup, mayo, and various kinds of cheese. Hers had a lot of shredded cheddar
: and was topped with a mixture of parmesan and bread crumbs. Not all recipes
: had the bread crumbs though so without them I think it would be a pretty low
: carb dish. High fat, but low carb.

: I was interested only because Angela loves chicken and I am looking for more
: ways to get vegetables into her diet. We could not use any of the recipes I
: found though because she can't have the cream of mushroom soup and I can't
: have the mayo.

: Has anyone tried this stuff? Is it as disgusting as it looks?
If she can't have the cream of mushroom soup, make a simple bechamel or
cream sauce using rice milk or whatever milk you use in recipes. In place
of any flour in the roux ussed to thicken the milk use some other
thickener, even corn or potato starch. If you like the mushrooms, just
add them to the sauce. You cn also make, a veloute sauce, using chicken
stock in place of the milk. My mother used t use this when making dishes
like chicken a la kingremember that one) or even those cream sauce curies
that used to be sandard like Country Captain."

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
> : Paula Dean made this on her show yesterday and told all brides to
> remember
> : the recipe because it was one they would use often. It looked
> disgusting to
> : me and I don't think I ever ate it.
>
> : I looked up her recipe and some others. Most had plain cooked chicken
> : breast, spinach (canned or frozen but some had fresh), cream of mushroom
> : soup, mayo, and various kinds of cheese. Hers had a lot of shredded
> cheddar
> : and was topped with a mixture of parmesan and bread crumbs. Not all
> recipes
> : had the bread crumbs though so without them I think it would be a pretty
> low
> : carb dish. High fat, but low carb.
>
> : I was interested only because Angela loves chicken and I am looking for
> more
> : ways to get vegetables into her diet. We could not use any of the
> recipes I
> : found though because she can't have the cream of mushroom soup and I
> can't
> : have the mayo.
>
> : Has anyone tried this stuff? Is it as disgusting as it looks?
> If she can't have the cream of mushroom soup, make a simple bechamel or
> cream sauce using rice milk or whatever milk you use in recipes. In place
> of any flour in the roux ussed to thicken the milk use some other
> thickener, even corn or potato starch. If you like the mushrooms, just
> add them to the sauce. You cn also make, a veloute sauce, using chicken
> stock in place of the milk. My mother used t use this when making dishes
> like chicken a la kingremember that one) or even those cream sauce curies
> that used to be sandard like Country Captain."

Okay, thanks!