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[SixApes]

Creme Olive Chicken
A recipie by SixApes

1 cup Eggnoodle
1 Large or Medium Chicken brest
12 Medium Green olives
1 Medium Red Onion

1 tablespoon Italian Seasoning
5 dashes of Seasoning Salt
3 tablespoons milk
3 tablespoon butter.

Poach chicken brest for 15 minutes at high heat.

Put Egg noddles on to cook for 10 minutes. After the 10 minutes, remove them from
the heat and leave in water to steep for later use.

Slice the red onion in half. Store other half in refrigerator. Slice onion into
thin strips. Half mince the strips into lengths approx. 1/2 inch in length.

Chop green olives

Remove chicken from water and chop into bits.

Combine chicken, onion and green olives into a tossing bowl. Add Italian Seasoning,
and seasoning salt to the bowl and add your 3 tablespoons splash of milk over contents.
Toss lightly with hands ensuing all onions, chicken and olives have about an even amount
of seasoning on them.

Heat skillet on high and add butter to surface. Let butter melt and cover the entire
surface. Strain noodles and add them to the skillet. Immediately add contents of bowl
to skillet with noddles and butter. Saute for 10 minutes letting flavors absorb evenly
throughout the dish.

Serve.

Enjoy!

[Puffin]

Hmm... I had almost forgotten how hungry I actually am... <_<

Looks delicious!!

[SixApes]

come on over for a plate. I'll bring my homemade wine out too...... party at my place! LOL

[Strobe]

i hope this invitation is not only valid to puffin, for my stomach is longing for
this delicious meal, too!

nice idea to present food as art. actually you're right, but pictures would always
be necessary to visually introduce ppl to theses culinary happenings.

[SixApes]

Of course your invited strobe.... everyone come on over, this is not a Puffin exclusive.......

A lan party with good food could happen, couldnt it?

[troop18546]

Chicken... mmmmm... aaaaaaaa...

[Stroggy]

I have a better recipe

Oeufs: méthode Stroganof

Items needed: For each omelet: 3 eggs (just 2 eggs for a smaller omelet), 1 tablespoon milk, 1/4 cup shredded cheese, butter.

Mix eggs & milk with a fork until blended. In a non-stick omelet pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly. Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set (about 1 minute), quickly sprinkle cheese over half of omelet. Fold plain side of omelet over cheese and cook for an additional 20 seconds. Serve at once. Salt & pepper to taste.

[Dreadlord]

AH GOD! Eggs and milk, disturbing, yet delicious! :blink:

[Tom Henrik]

You want food art?

I'll give you food art!



:yummy:

Or how about this one?
You would love it would you know how it tastes. :w00t: