JAE
- 4,739
Sorry, this turned out to be so long. 
I thought I'd share that I made the Satay Chicken Pasta Salad for dinner tonight from the F/W 08 SBRC. It was so easy and so good. It took between 30 and 40 minutes. Here's the run down:
First I heated the water, and while I was waiting for it to boil I placed a pound of frozen chicken in my DCB into the microwave. I had to use the thawing process on my microwave twice before it was ready to cook. Then I cooked it for 6 minutes, and when I checked it there was still some pink. I cooked it for two more minutes. My microwave cooks hot and fast, so 8 minutes is probably the minimum for two large chicken breasts totaling 1 pound.
While chicken was cooking, I made Asian salad dressing from the recipe on the Measure Mix N Pour. I don't like buying prepared dressing.
The pasta took about 14 minutes to boil (I like it really soft). I bought the colorful kind so it looked pretty.
I measured one cup of the homemade Asian dressing into the small batter bowl and mixed it with the peanut butter and Asian seasoning, measuring both of those in the Easy Adj. Measuring Spoon (seasoning first). (My Asian Seasoning Mix was clumped together in the bottle. I had never had that happen with any other seasoning mix from PC. Hmm..) At some point I drained the pasta, rinsed it and dumped it into the 6 qt stainless bowl.
I julienned the carrots, but didn't read that they needed to be cut into 1 inch pieces until after I put them in a bowl, so I skipped cutting them. But I did cut the red bell pepper strips into 1" pieces. I wiped the cutting board off with a paper towel and chopped the peanuts. I forgot about the basil, and I didn't have an entire cup because I used most of it for last night's dinner. I used about 1 teaspoon of dry basil instead.
I mixed it all together in the 6 qt stainless bowl, put the lid on, and put it into the frig. It was perfect for a make ahead dinner. My husband and eldest son liked it. Younger son doesn't like anything that is different. Pretty good show recipe because you can show the cookware for the pasta, the DCB for the chicken, the food chopper for the peanuts, the cutting board and knife for the veggies, the stainless bowl, colander, whisk, batter bowl or small stainless bowl, the Measure Mix N Pour to make your own dressing, julienne peeler, and if you have the dots round bowl for serving, you are all set!
This was all done in less than 40 minutes. If the chicken had been fresh or already thawed, it would have taken closer to 30 minutes, and that's with making your own dressing.
I thought I'd share that I made the Satay Chicken Pasta Salad for dinner tonight from the F/W 08 SBRC. It was so easy and so good. It took between 30 and 40 minutes. Here's the run down:
First I heated the water, and while I was waiting for it to boil I placed a pound of frozen chicken in my DCB into the microwave. I had to use the thawing process on my microwave twice before it was ready to cook. Then I cooked it for 6 minutes, and when I checked it there was still some pink. I cooked it for two more minutes. My microwave cooks hot and fast, so 8 minutes is probably the minimum for two large chicken breasts totaling 1 pound.
While chicken was cooking, I made Asian salad dressing from the recipe on the Measure Mix N Pour. I don't like buying prepared dressing.
The pasta took about 14 minutes to boil (I like it really soft). I bought the colorful kind so it looked pretty.
I measured one cup of the homemade Asian dressing into the small batter bowl and mixed it with the peanut butter and Asian seasoning, measuring both of those in the Easy Adj. Measuring Spoon (seasoning first). (My Asian Seasoning Mix was clumped together in the bottle. I had never had that happen with any other seasoning mix from PC. Hmm..) At some point I drained the pasta, rinsed it and dumped it into the 6 qt stainless bowl.
I julienned the carrots, but didn't read that they needed to be cut into 1 inch pieces until after I put them in a bowl, so I skipped cutting them. But I did cut the red bell pepper strips into 1" pieces. I wiped the cutting board off with a paper towel and chopped the peanuts. I forgot about the basil, and I didn't have an entire cup because I used most of it for last night's dinner. I used about 1 teaspoon of dry basil instead.
I mixed it all together in the 6 qt stainless bowl, put the lid on, and put it into the frig. It was perfect for a make ahead dinner. My husband and eldest son liked it. Younger son doesn't like anything that is different. Pretty good show recipe because you can show the cookware for the pasta, the DCB for the chicken, the food chopper for the peanuts, the cutting board and knife for the veggies, the stainless bowl, colander, whisk, batter bowl or small stainless bowl, the Measure Mix N Pour to make your own dressing, julienne peeler, and if you have the dots round bowl for serving, you are all set!
This was all done in less than 40 minutes. If the chicken had been fresh or already thawed, it would have taken closer to 30 minutes, and that's with making your own dressing.
I went out to dinner with DH and had garlic rolls and I have a feeling I'm going to be tasting garlic all night long. The worst part is ...I think I'm going to be waking up in the morning tasting garlic too. :yuck:
