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Thread: Food for Thought - Philadelphia Eagles.

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    Food for Thought - Indianapolis Colts

    For those of you new to this thread/idea - each week I try to come up with a dish that goes perfect with the team we're playing against. Orginally this was developed to offer some alternatives to Pizza and Burgers that become tiresome as the season wears on.

    I recently started a new job - so the Pre-Season game kind of snuck up on me. Here's to a great new season!!

    This Pre-Season I'm going to focus on the lesser known players....The Steelers have always been able to find and develop players who were either undrafted or drafted very late....here's hoping some of these guys impress over the next few weeks.

    This one goes out to lineback Adrian The Robot Robinson who went to school near Philadelphia at Temple University - making this a bit of a homecoming for him.

    Eagle Salad

    Ingredients

    3 pounds skinned and boned chicken breasts
    1 (49 1/2-ounce) can chicken broth
    1 cup finely chopped celery
    1/2 cup finely chopped water chestnuts, rinsed and drained
    1/2 cup finely chopped red bell pepper (the recipe suggests Red Pepper - but I think I'll use Green Peppers for the "Eagles")
    1/2 cup finely chopped yellow bell pepper
    1/2 cup finely chopped red onion
    3 cups mayonnaise
    1 teaspoon ground red pepper
    1/2 teaspoon salt
    1/2 teaspoon white pepper

    Preparation


    1. Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.
    2. Combine shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.
    3. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.
    4. Shrimp Salad: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 teaspoon. Proceed with recipe as directed


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    Last edited by Lonbull; 08-19-2012 at 03:56 PM.

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