Brockville Recipes

I am working out a fairly large 'must have' spice list. We have more than a hundred containers of spice here, but I only have about 60 spaces to keep them in the kitchen. The rest will have to be stored away from the action. I am curious to know what other people normally use. I looked on line at various 'must have' lists and they were all over the place. At least two lists of less than fifteen 'essential' spices had things like 'Apple pie spice' -- too dumb to even put on this long list. Here is a list of one hundred and eleven spices, some of which we have here.  The other lists consulted did not contain some of them. Some were available at places like Bulk Barn or otherwise mentioned, but not on the lists. The list is in the order of number of lists containing the spice. I consulted twenty-one lists. The purpose of the list is to help me determine which of the spices get to occupy the 60 or so spots I have where they can be near at hand. The fact that

Ingredients Chicken 3 Chicken Breasts cut into strips Spices 2 tbsp Paprika 1 tbsp White Pepper 1 tbsp Garlic Powder 1 tbsp Celery Salt 1/2 tbsp Ground Ginger 1/2 tbsp Mustard 1/2 tbsp Black Pepper 1/2 tbsp Oregano 1 tsp Thyme 1 tsp Basil 1 tsp Kosher Salt Batter 1/2 cup flour 1/2 tsp Baking powder 2 eggs 2 tbsp mayonnaise 0-3 tbsp milk as desired for consistency Breading 2 cups panko bread crumbs Cooking Oil Smear about 1/4 cup cooking oil to completely cover large aluminum foil lined baking sheet.  Preparation Preheat oven to 400 Cut breasts in quarters or thirds lengthwise depending on size of breasts and then cut strips into two shorter pieces.  Mix spices in a small bowl. Add to spices and thoroughly mix 1/2 cup flour and 1/2 tsp baking powder. Beat 2 eggs  in a medium bowl Add 2 tbsp mayonnaise and mix Add Spice/Flour mixture Stir to create batter, adding milk as necessary Pour Panko Crumbs into another medium bowl. Batter chicken st

Ingredients Sauce 1 tsp Garlic powder 1/2 tsp Onion powder 1 tsp Ginger powder 2 1/2 tsp Curry powder 1/2 tsp White Pepper 1/2 tsp Sugar 2 tbsp Soya Sauce 2 tbsp Sherry or chicken stock Main Ingredients 1 Medium Onion, sliced 1 Red Pepper 1-2 Chicken Breasts, sliced 4 Oz rice vermicelli 2 tbsp cooking oil 2 Eggs (beaten) Preparation Prepare Sauce: Add ingredients to small bowl and mix and set aside Prepare vermicelli: per package instructions (ours usually says place one minute in boiling water and drain). Note: timing is important here. You need to have the sauce and cooked vermicelli ready, but not cook the vermicelli too early. Get boiling water ready and do the noodles midway through preparing the rest. Set aside.  If using uncooked chicken, put chicken in a pan large enough to hold everything and heat 1 tbsp of oil. Cook chicken until just cooked.  Remove chicken from pan and set aside.  Use beaten egg in pan to make an omelette, rem

[Note work in progress -- just getting ingredients down] [Note work in progress -- just getting ingredients down] Ingredients 1 whole roasting chicken (1.5 Kg used) 1/2 lemon 2 tablespoons safflower oil 1 cup chicken stock Spices 1 tsp kosher salt* 1 tsp freshly ground black pepper 1 tbsp herb de provence 1/2 tbsp paprika 1 tsp onion powder 1/2 tsp garlic powder Directions Blend spices in a bowl Pat chicken dry (wet skin won't brown) Rub chicken all over with spices inside and out. Optional:Make single small slits in skin and rub spice under skin. If time allows, put chicken in fridge for a few hours to allow spices to penetrate. Place lemon inside chicken cavity. Brown chicken breast side down first, then the other side. Approximately 4 minutes per side.  Place potatoes under chicken.  Add chicken broth to pot. Cook in pressure cooker for 35 minutes. Optionally lift chicken out and place under broiler for about 5 m

NOTE: Work in process -- just putting this here so I have a reference to the spices. This is a generic recipe. Ingredients 1 lb. cubed chicken breast 1 lb. broccoli florets 3 tbsp butter 3 tbsp flour 1 1/3 cup chicken broth 1 1/3 cups milk 1 tablespoon cornstarch 1 cup grated cheddar 1/2 cup grated Parmesan 1/2 cup sour cream Spices 1/2 tsp pepper 1/4 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried parsley 1/2 tsp cumin 1 tsp dry mustard 1 tsp chicken dust 1 tsp Worcestershire sauce Directions Notes

Dough 1 1/3 cup 00 Pizza flour or bread flour 1/2 cup water 1 1/2 tsp yeast 1 1/2 tbsp sugar 1 1/2 tsp Kosher Salt 3/4 tsp Gluten flour 2 tsp Skim milk powder Pizza Spice Strongly recommended. 2 tsp Oregano 2 tsp Basil 2 tsp Garlic Powder 2 tsp Sugar 1 tsp Thyme 1 tsp Ground Black Pepper Optional but recommended. 1 tsp Onion Powder 1 tsp Paprika t tsp Parsley 1/4 tsp Cayenne 1/4 tsp Crushed fennel Pizza Sauce Add 2-3 tsp of Pizza Spice per cup sauce. We use a mixture of 1 part tomato paste to two parts tomato sauce, but tomato sauce alone is fine.  We also sometimes add a dash of Sriracha and a squeeze of lemon to perk it up Topping Use about 1 1/2 cups of a mix of 5 to 1 Mozzarella to Cheddar.  Add toppings to taste, but stick to just about three. Overloading it messes up the cooking.  Directions Setup Preheat oven to 500 degrees. You should be doing this with a pizza stone  in the oven to make sure the bottom crisps properly. Failing that,