 Meals That Make Them Think You're A Chef, easy meals that taste great |
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Danann  |
Posted: 15-Dec-2003, 09:47 AM
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Celtic Guardian
Group: Celtic Nation
Posts: 526
Joined: 02-Dec-2003
Zodiac: Holly
Realm: Alabama
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I figured that people have "fancy meals" that aren't that hard, since I have one that always gets rave reviews, I figured I'd start!
SPAGHETTI CARBONARA
Source: The Russell Family Cookbook
1 box spaghetti
1 pint heavy whipping cream
8 strips bacon (or more if you like bacon)
red pepper flakes
1cup Parmesan cheese
4 eggs
salt and pepper
1 stick butter (8tbsp)
Slice the bacon into bite sized pieces and fry it in a skillet. Put noodles on to boil. Drain most of the grease off once it is done. Pour the heavy whipping cream into the pan and let it simmer on low heat, if any heat at all. In a separate bowl, beat eggs and parmesan into a thick mixture. If it still looks runny, add more Parmesan? you can never get too much Parmesan. Sprinkle red pepper flakes onto the whipping cream bacon combo, and add a pinch of salt and pepper to the Parmesan combo. Once noodles are done boiling (aprox. 10 minutes) melt stick of butter over them, then add on the Parmesan mixture, stirring it to coat the noodles, then pour on the cream sauce, stir until coated. Serve while hot, good with sweet bread. King?s Hawaiian Rolls/bread is the best. (If you are a mushroom fan, you can add mushrooms to the sauce).
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| Shadows |
Posted: 15-Dec-2003, 10:09 AM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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Believe me this is for 2 people, it is very rich!!! This is one of my own creations. Make sure to eat it with someone you love or at least are very close too! 
Recipe Name: SPECIAL CORNISH HEN
Category: POULTRY
Serves: 2
SOURCE SHADOWS
10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted
This is a very rich dish. Garlic lovers sing it's praise.
Pre heat oven to 350o F
Mix the vegetables,wine, herbs, and oil together in a bowl.
Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.
Stuff the hen with this mixture and sew closed.
Salt and pepper the stufffed hen well.
Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.
Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots
*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.
To cook on grill, use indirect heat and turn often.
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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.
The clan MacEwen
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| Shadows |
Posted: 15-Dec-2003, 01:58 PM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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This goes well with the above recipe, again very rich!!
Recipe Name: SWEET-AND-SOUR BEANS ROQUEFORT
Category: SIDE
Serves: 2
SOURCE SOUTHERN LIVING - DINNER AND SUPPER COOKBOOK
16 Ounce green beans, cut, canned
2 Slice bacon, chopped
1 Small onion, chopped
2 Tsp. sugar
2 Tblsp vinegar
salt and pepper, to taste
2 Tblsp Stilton or Roquefort blue cheese, crumbled
Drain beans, reserving 2 tablespoons of the liquid per 16 oz can.
Cook bacon and onion until lightly browned; add reserved bean liquid, beans, sugar, vinegar, salt and pepper; heat thoroughly. Spoon into serving dish; sprinkle with cheese.
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| Shadows |
Posted: 18-Dec-2003, 02:50 PM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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This is one of my families favorite meals during the Winter holidays. I have added a vegetarian option ( I have one son who is a vegetarian ).
Recipe Name: STUFFED FRENCH LOAF
Category: APPETIZER
Serves: 16
SOURCE THE SPIRIT OF CHRISTMAS - BOOK TWO
1 Loaf French Bread
8 Ounce Spicy bulk sausage
1/3 Cup Chopped Onions
1 Clove Garlic, Finely Minced
1 Egg
1 Tblsp Dijon mustard - divided
2 Tblsp Chopped Parsley Leaves
3/4 Cup extra sharp Cheddar cheese - grated
1/2 Cup Parmesan Cheese - grated
1/4 Cup Olive Oil
1 Tsp. Black Pepper - freshly ground
Vegetarian Options in place of sausage :
2 garden burgers, crumbled
4 Ounce can , mushroom pieces
1 Tblsp Pecan, chopped
Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread. Place crumbs in container of blender or food processer and process 15 to 20 seconds or until fine.
Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.
Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.
Spread cheese mixture evenly over the inside of each bread half. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through. Cut into 1-inch thick slices.
For the vegetarian option:
Cook the Garden Burger, pecans,and mushrooms with the onion and garlic. Follow the rest of the recipe from that point.
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| DraconisMajore |
Posted: 04-Jan-2004, 08:11 AM
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Servant
Group: Celtic Nation
Posts: 41
Joined: 17-Jun-2003
Zodiac: Hazel
Realm: Mass
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There are those of us who can make a meal from Antipasto...........I'm one of them 
Draconis
* Exported from MasterCook *
Antipasto Platter with Prosciutto di Parma and Fruit
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers & Snacks Parma Ham Producers
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 small clove garlic -- crushed
1/8 teaspoon ground black pepper
8 thin slices Italian bread
8 thin slices Prosciutto di Parma (about 4 ounces)
3 cups assorted fruits, such as peaches, nectarines, plums and melons -- cut in wedges
1 cup olives (preferably imported)
Roasted red and yellow bell peppers
Sliced Mozzarella cheese
Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes. On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. Serve with olives, roasted peppers and Mozzarella. Garnish with basil leaves, if desired.
Yield: 4 to 6 servings
Source:
"Parma Ham Producers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 863 Calories; 43g Fat (46.2% calories from fat); 87g Protein; 26g Carbohydrate; 2g Dietary Fiber; 212mg Cholesterol; 8934mg Sodium. Exchanges: 1 Grain(Starch); 12 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 4633 903396 926531 904752 922
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If there were no more virgins, what would dragons have for lunch then ?
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| Shadows |
Posted: 10-Jan-2004, 09:37 AM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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Recipe Name: BEEF IN BURGUNDY
Category: BEEF
Serves: 8
SOURCE FRUGAL GOURMET
6 Slice bacon
3 Pound good stewing beef
Olive oil or peanut oil
4 Cup burgundy or dry red wine
2 Cup brown soup stock
2 Tblsp tomato paste
3 Clove garlic, crushed - I use more
1/2 Tsp. thyme
1 bay leaf
Salt to taste
1 Pound mushrooms, browned in butter
3 Medium yellow onions, chopped, browned in butter
Roux:
1/2 Cup flour
1/2 Cup butter
Cut the bacon into little strips, and blanch with boiling water. Fry gently, being careful not to burn them or darken the fat.
Remove the bacon from the pan and brown the meat in the fat, you may need to add a little oil. ( Note: do not flour the meat ). Brown the meat until a nice rich brown on all sides. Place the meat in a large 4 quart caserole or heavy pot.
Add the wine and spup stock. Add the tomato paste, garlic, thyme, a bay leaf and a little salt.
Deglaze the frying pan by putting back on the heat . When the pan is slightly hot, add a stiff shot of red wine, and move it around with a woden spoon. Add this liquid to the casserole or pot.
Bake in a 350f oven for 2 to 3 hours. ( I cook this on top the stove in a heavy pot).
When the beef is tender add the mushrooms and yellow onions. Cook for 30 minutes more and then thicken with the Roux. Serve over egg noodles or rice.
Roux:
mix flour with the butter and brown until a nice deep brown.
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| Shadows |
Posted: 20-Jul-2004, 08:17 AM
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Reader of souls, vision seeker, TROLL
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods
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This is my version of a famous restaurant's chicken dish:
Recipe Name: ALMOST ALICE CHICKEN
Category: CHICKEN
Serves: 4
4 Chicken Breast 1/2" thick , skinless and boneless, fresh or frozen
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp ( I use slab bacon )
1 tsp Season All Salt , any brand will do
1 C. Sliced Mushrooms , fresh, sauted in butter
3 C. Shredded Colby/Monterey Jack Cheese ; I have used a mixture of Blue and Chedder for this also.
Parsley for Garnish
Honey Mustard :
1/2 C. Grey Poupon Mustard, yellow mustard may be used for milder version.
1/4 C. Honey
1/4 C. Light Corn Syrup or to taste
1/4 C. Mayonnaise
Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Prepare Honey Mustard and gather all other items together to assemble .
Take chicken from marinate and grill over medium heat . Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove . Place in shallow oven proof or microwave proof baking dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.
Honey Mustard:
Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
NOTE: The honey mustard used in this recipe when blended with onion and red potatoes makes a KICK BUTT potato salad!!!!
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| freekenny |
Posted: 19-Aug-2004, 09:51 PM
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Celtic Guardian
Group: Celtic Nation
Posts: 724
Joined: 07-Jul-2004
Zodiac: Willow
Realm: Beaches of North Carolina & Mountains of Kentucky
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O'siyo,
Here's one of my fav's  Take last night's left over cold mashed potato's, pat them into pancakes drop them into hot oil and fry until crispy..crumble up hamburger/sausage and fry...take some red beans, black olives, onion and chiles put in a pan and heat...place fried potato pancakes on a plate, top with meat, layer with the red beans and other ingredients...grate some fresh cheese of your liking place on top, add a fresh slice of tomato, sour cream and hot sauce  Yummy! Hmmm, I just saw where this forum was titled, 'Meals that Make Them Think You're A Chef'....  I thought it said 'Make them think you're a lazy chef'  Anyways, this little dish is really tasty and takes little effort 
~~Sty-U 
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I always knew one day I would travel this road;I just did not know that today would be the day....
'Each man is good in his sight. It is not necessary for eagles to be crows' --Sitting Bull
'Why do you take by force what you could obtain by love?'
--Powhatan
'HeartAches mend, HeartBreaks are everlasting'-- my own quote, seeker
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| freekenny |
Posted: 20-Aug-2004, 11:48 AM
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Celtic Guardian
Group: Celtic Nation
Posts: 724
Joined: 07-Jul-2004
Zodiac: Willow
Realm: Beaches of North Carolina & Mountains of Kentucky
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| QUOTE (Shadows @ 15-Dec-2003, 11:09 AM) | Believe me this is for 2 people, it is very rich!!! This is one of my own creations. Make sure to eat it with someone you love or at least are very close too!
Recipe Name: SPECIAL CORNISH HEN
Category: POULTRY
Serves: 2
SOURCE SHADOWS
10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted
This is a very rich dish. Garlic lovers sing it's praise.
Pre heat oven to 350o F
Mix the vegetables,wine, herbs, and oil together in a bowl.
Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.
Stuff the hen with this mixture and sew closed.
Salt and pepper the stufffed hen well.
Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.
Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots
*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.
To cook on grill, use indirect heat and turn often. |
O'siyo Shadow, NOW this sounds positively sinful I just know I am going to have to make this dish for Sunday dinner~ Yummy and Ni Ya We for sharing!~ I just love any dish with lots of garlic and onion!~ Sty-U
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