Recipe Exchange!

I dunno about the rest of you, but I love cooking. From Kraft mac n' cheese on up, if I can make it in my kitchen, rest assured I'll try. And I'm always on the lookout for new recipes, so if you've got one you'd like to share, by all means please do!

This one's taken from a trashy romance novel (a weird place for a recipe, but it's delicious, and the story wasn't bad for the genre!). Hence the weird directions.

Vinny’s Up-In-Flames Gran Gala Flambe Chicken

1 pound boneless, skinless chicken breasts
1 teaspoon each salt and pepper
2 tbsp extra virgin olive oil
1 small onion, quartered
2 portobello mushroom caps, sliced
2 tbsp butter
4 tbsp flour
2 tbsp whipping cream
1 cup dry white wine
1/3 cup GranGala imported orange liqueur — the more flammable, the better

Heat the oven to 350 degrees. Feel the warth as you season the chicken with salt and pepper and then brown it in a large skillet with the olive oil. Watch those flames. No sense getting all fired up too early in the process. Add the onions and mushrooms, stirring until the onions become translucent.

Add the wine, then transfure the mixture to a shallow casserole dish and bake, uncovered, for thirty minutes.

Take a break — whew! That’s a lot of cooking. If the boss is out, make yourself a hell of a mimosa with the GranGala and some champagne. Stand by your stove and feel the heat emanating. That’s good, isn’t it?

When the casserole is done, remove the chicken and vegetables, placing them on a warm platter. Time to light the burners again! Oh, I know. It’s such an exciting moment. Try not to get too mesmerized by the flames. Mix the butter and flour into a paste, add it to the pan juices, then add the cream and simmer for five minutes. Put sauce in a nice dish for serving, so that everyone, especially the boss, will be impressed and keep their attention on the plate, not the flame.

Now for the real fun. With flames. In a small saucepan, warm the GranGala over low heat. Ooh! Lighting another burner! Grab the serving platter and the liqueur, and get ready to set the place on fire. If you want a hell of a presentation, do it at the table. No one will ever forget this meal — guaranteed. Pour the liqueur over the chicken and vegetables and then –

Ignite.

Warning: Keep a fire extinguisher handy. And never, ever light the liqueur too close to someone you, or the boss, want to impress.

This sounds like a delicious recipe. I might try out this recipe sometime. I apologize I still don't have a recipe I could offer now. But as soon as I got one from my mom I'll post it here soon.

I love cooking and baking too. But what hinders me from doing those is my friend sloth hahahaha! If I would prepare something for me to eat I'll make sure that it's something that I could make within 5 minutes because I just do not have the patience to spend hours in the kitchen to prepare a meal. But I have a lot of "quick" meal recipes to share so if you'd like to see and try any of it just let me know and I'll post it up here.

Hi there,I also love cooking.I took a culinary course last year an currently working in a 5 star hotel.By the way Sara,Thanks for the recipe about Vinny’s Up-In-Flames Gran Gala Flambe Chicken,i should try this one . :laugh:

That recipe sounds delicious...will try it sometime. Going to check out my recipe collection and share with everyone