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> Meals That Make Them Think You're A Chef, easy meals that taste great
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Danann 
Posted: 15-Dec-2003, 10:47 AM
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ZodiacHolly

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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, 11:09 AM
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ZodiacHolly

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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! wink.gif

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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Shadows 
Posted: 15-Dec-2003, 02:58 PM
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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: 15-Dec-2003, 03:10 PM
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Despite some of the ingredients this dish is not spicy hot. I add about an 1/8 tsp of cayenne to this when I make it to kick it up a bit!
Very easy dish and will become a favorite.

Recipe Name: BABY CARROTS WITH HORSERADISH
Category: SIDE DISH
Serves: 6

10 Ounce package fresh or frozen baby carrots
2 Cup water
2 Tblsp grated onion
2 Tblsp prepared horseradish
1 Cup mayonnaise
1/2 Tsp. salt
1/4 Tsp. freshly ground pepper
1/4 Cup cracker crumbs
2 Tblsp butter, cut into small pieces
paprika

Cook carrots in water until tender. Drain carrots, reserving 1/4 cup liquid. Combine reserved liquid with next 5 ingredients. Preheat oven to 375 degrees. Place carrots in lightly greased 8 inch square baking dish. Pour sauce over top. Sprinkle with cracker crumbs; dot with butter. Sprinkle with paprika. Bake 14 to 20 minutes or until heated through.
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Shadows 
Posted: 18-Dec-2003, 03:50 PM
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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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Shadows 
Posted: 24-Dec-2003, 09:32 AM
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This one is a holiday favorite in our house:

Recipe Name: BOURBON DOGS
Category: APPETIZER
Serves: 10

SOURCE SHADOWS

3/4 Cup Ketchup
3/4 Cup Barbecue Sauce
3/4 Cup Bourbon (beer can be used instead)*
1/2 Cup Brown sugar,packed
1/2 Tsp. Dried oregano leaves, crushed
1 1/2 Tblsp Onion diced
2 Garlic clove, minced
1/2 Tsp. Rosemary, dried and crushed
1 Dash Tabasco sauce
2 Pound Hot Dogs (cut in 1" pieces)
or
2 Pound Little Smokey Sausages **

Combine all ingredients in a sauce pan or crockpot. Bring to a boil. Reduce heat and simmer until heated through. Serve with toothpicks as an appetizer. Or serve over rice as a meal accompanied by sauteed mushrooms and a salad.





*If using beer the name changes to "Beerbon Dogs"

** I prefer using Little Smokies
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DraconisMajore 
Posted: 04-Jan-2004, 09:11 AM
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There are those of us who can make a meal from Antipasto...........I'm one of them smile.gif

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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Shadows 
Posted: 10-Jan-2004, 10:37 AM
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ZodiacHolly

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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: 17-Jul-2004, 10:11 PM
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Recipe Name: WELSH RARBIT
Category: 18TH CENTURY
Serves: 8

SOURCE BULL COOK & AUTHENTIC HISTORICAL RECIPES

3 Tblsp butter
1 Cup beer or ale, rum works also
1 Pound Strong Cheddar chesse, shreaded fine
1/2 Tsp. paprika
1/2 Tsp. dry mustard (prepared mustard works well also)
salt and pepper to taste
toasted bread

In a double boiler melt the butter. Add the beer or ale and mix well with the butter. When the beer is warm, stir in the cheese. Stir constantly with a fork until the cheese is melted. Add the paprika and mustard, mix in well. Salt and pepper to taste.
Remove from heat and serve on squares of buttered toast.
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Shadows 
Posted: 20-Jul-2004, 09:17 AM
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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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barddas 
Posted: 20-Jul-2004, 09:53 AM
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QUOTE (Shadows @ 20-Jul-2004, 10:17 AM)
This is my version of a famous restaurant's chicken dish:

Recipe Name: ALMOST ALICE CHICKEN

Sounds really good Shadows!!! But can you really get ANYTHING you want????? excepting Alice.... wink.gif laugh.gif tongue.gif


Yummy!


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Shadows 
Posted: 20-Jul-2004, 09:56 AM
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Funny! but wrong eating establishment LOL!!!
The one I am refering to is from down under.....!

Chicken from the one you mention would have to be under a new topic....Enlightened Cooking LOL!!

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gtrplr 
Posted: 20-Jul-2004, 03:18 PM
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And for dessert:

Almost too easy ice cream

2 liter orange soda
1 can Eagle Brand milk

pour into 4 quart ice cream freezer ($17.82 at WallyWorld), no mixing required.
Freeze as per freezer directions using ice and salt. Approximate time: 35 minutes.
Enjoy the brain freeze! smile.gif


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freekenny 
Posted: 19-Aug-2004, 10:51 PM
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O'siyo,
Here's one of my fav's wink.gif 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 chef.gif Yummy! Hmmm, I just saw where this forum was titled, 'Meals that Make Them Think You're A Chef'.... rolleyes.gif I thought it said 'Make them think you're a lazy chef' lol.gif Anyways, this little dish is really tasty and takes little effort biggrin.gif
~~Sty-U red_bandana.gif


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freekenny 
Posted: 20-Aug-2004, 12:48 PM
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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! wink.gif

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 wink.gif I just know I am going to have to make this dish for Sunday dinner~ chef.gif Yummy and Ni Ya We for sharing!~ I just love any dish with lots of garlic and onion!~
Sty-U red_bandana.gif
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