CookinBlondie
Senior Cook
I agree! PLEASE SHARE!!!!!!!!!!!!!!! Pretty pretty please with sugar and a cherry, and CREAMCHEESE STUFFED MUSHROOMS on top?! 
A "sort of" recipe challenge
- Thread starter kitchenelf
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masteraznchefjr
Sous Chef
here's one of my best thats simple.
Take some linguine noodles cook in water
Take some Jumbo Shrimp like those huge ones and devain etc.
Wait for the noodles to cook. When done take the noodles and put in a pan that is heated with extra virgin olive oil. Cook for awhile like 20 seconds or so and pour some milk and butter in and add some flour then add some dry basil and dry parsley and stir around until the milk is thick then add the shrimp in and don't over cook the shrimp then add pepper and salt and more basil and parsley then a touch of oregeno, and your done.
i give the instructions you just figure out the rest.
Take some linguine noodles cook in water
Take some Jumbo Shrimp like those huge ones and devain etc.
Wait for the noodles to cook. When done take the noodles and put in a pan that is heated with extra virgin olive oil. Cook for awhile like 20 seconds or so and pour some milk and butter in and add some flour then add some dry basil and dry parsley and stir around until the milk is thick then add the shrimp in and don't over cook the shrimp then add pepper and salt and more basil and parsley then a touch of oregeno, and your done.
i give the instructions you just figure out the rest.
Mom's Macaroni Salad
That's what I wanna try... here is one that my mom makes a lot.
Crispy Herbed Chicken:
3/4 cup crushed herb stuffing
1/4 cup grated parmesan cheese
1 tbsp dried parsley
1/8 tsp garlic powder
1/8 tsp pepper
1 tbsp water
1 egg white
1 (2-3lb) frying chicken, skinned, quartered or cut into pieces
Heat oven to 375°. Spray broiler pan with no-stick cooking spray. In plastic bags, combine stuffing, cheese, parsley, garlic powder, and pepper. In shallow dish, beat water and egg white. Dip chicken pieces in egg white mixture. Shake dipped chicken, 1-2 pieces at a time, in stuffing mixture to coat. Arrange on sprayed broiler pan. Place broiler pan in oven. Bake for 45-60 min or until chicken is fork-tender and juices run clean.. makes 4-5 servings.
That's what I wanna try... here is one that my mom makes a lot.
Crispy Herbed Chicken:
3/4 cup crushed herb stuffing
1/4 cup grated parmesan cheese
1 tbsp dried parsley
1/8 tsp garlic powder
1/8 tsp pepper
1 tbsp water
1 egg white
1 (2-3lb) frying chicken, skinned, quartered or cut into pieces
Heat oven to 375°. Spray broiler pan with no-stick cooking spray. In plastic bags, combine stuffing, cheese, parsley, garlic powder, and pepper. In shallow dish, beat water and egg white. Dip chicken pieces in egg white mixture. Shake dipped chicken, 1-2 pieces at a time, in stuffing mixture to coat. Arrange on sprayed broiler pan. Place broiler pan in oven. Bake for 45-60 min or until chicken is fork-tender and juices run clean.. makes 4-5 servings.
Barbara L
Traveling Welcome Wagon
Juliev,
Your Crispy Herbed Chicken sounds great! I will have to try that soon. That would probably be good for pork chops too.
As far as avocados go, I love them too! I could eat them with every meal and as inbetween snacks!
Barbara
Your Crispy Herbed Chicken sounds great! I will have to try that soon. That would probably be good for pork chops too.
As far as avocados go, I love them too! I could eat them with every meal and as inbetween snacks!
Barbara
PolishedTopaz
Sous Chef
Kay......CREAM CHEESE STUFFED MUSHROOMS
2 pkgs, button mushrooms
2 8oz pkgs cream cheese
1 1/2 6oz pkgs goat cheese {plain or herbed}
3-4 shallots minced fine
3 cloves garlic minced fine
S+P to taste
Bread crumbs for topping
1... Trim mushrooms by removing stem and slicing the round part off stem end. Resulting in a wider stuffing surface.
2... Blend the next 5 ingredients together till well combined.
3... Pack each mushroom well with a teaspoon smoothing when full. {rounded not flat}
4... Top each mushroom with bread crumbs. {best to do this on an oven safe plate}
5... Bake @ 350 for 30 mins. till well heated thru.
6... EAT AND ENJOY!
Ps..... make extras if you bring them to a party they WILL NOT LAST LONG. The stuffing would be great for bagels too. Yummmmmmmy Goooooooood!
Barbara L
Traveling Welcome Wagon
Thanks PolishedTopaz! The mushrooms sound great!!
Barbara
Barbara
choclatechef
Washing Up
My orange cake
One box yellow cake mix
one can mandarin oranges, drain and reserve liquid + a couple of orange sections
one stick softened butter
Make cake according to pkg directions, except, substitue softened butter for oil, and add drained mandarin oranges. You will have to watch your water amts and not add as much as called for.
Mix well with a mixer, so the orange sections are beaten into the mix.
Bake as directed. This cake is great in a bundt or angel food cake pan.
Meanwhile, in a separate large measuring cup or small bowl, mix reserved orange liquid, the reserved couple of orange sections, a pinch of salt, a dash of pure vanilla, and confectioner's sugar to make a glaze.
When cake is still warm, turn onto woven mesh cooling rack in a baking pan. With a large fork or other implement, make small holes over the cake surface. Pour glaze over cake slowly, for maximum penetration.
I have varied this recipe by adding rum to the glaze, using fresh oranges, etc. A powdered sugar sprinkle topping is a good alternative also.
The cake should be moist and delicious.
One box yellow cake mix
one can mandarin oranges, drain and reserve liquid + a couple of orange sections
one stick softened butter
Make cake according to pkg directions, except, substitue softened butter for oil, and add drained mandarin oranges. You will have to watch your water amts and not add as much as called for.
Mix well with a mixer, so the orange sections are beaten into the mix.
Bake as directed. This cake is great in a bundt or angel food cake pan.
Meanwhile, in a separate large measuring cup or small bowl, mix reserved orange liquid, the reserved couple of orange sections, a pinch of salt, a dash of pure vanilla, and confectioner's sugar to make a glaze.
When cake is still warm, turn onto woven mesh cooling rack in a baking pan. With a large fork or other implement, make small holes over the cake surface. Pour glaze over cake slowly, for maximum penetration.
I have varied this recipe by adding rum to the glaze, using fresh oranges, etc. A powdered sugar sprinkle topping is a good alternative also.
The cake should be moist and delicious.
choclatechef
Washing Up
my beef stew for a crowd.
Brown 3 or more diced strips of bacon in a large cast iron dutch oven, and remove bacon [reserve for later use]. Leave bacon grease in the pan.
Brown 1 lb large beef bones [seasoned with salt and pepper], remove and reserve for later use.
Brown 3 lbs beef stew meat [seasoned with salt and pepper] and reserve for later use.
Lightly brown [adding a touch of olive oil if needed] 4 cloves minced chopped garlic [add more if you like], 2 medium chopped onions, and 1 cup chopped celery.
Combine the bacon bits, beef bones, and stew meat to veggies in the pot.
Season with 1 or 2 tablespoons of tomato paste, 2 bay leaves, 1 can chicken broth, 1 can of beef broth, and 1/2 cup red wine. Add a dash of worcheshire sauce if desired.
Cover and simmer slowly until meat is almost fork tender adding water if necessary.
Remove beef bones and discard [or give them to your dog for a great treat].
Add potatoes, carrots, mushrooms, or whatever veggies you like. Cover and simmer gently til vegetables are tender.
Taste for seasonings and correct if needed.
Mix 1 part flour and 2 parts water seasoned with salt and pepper in a glass jar with lid. Shake real well so there are no lumps in the jar. Add more water or flour if needed to create a medium white sauce like mixture -- not too thick or too runny.
Turn the heat under the stew up to boiling. Add flour/water mixture slowly to stew stirring constantly [to insure you get no lumps] until the stew gravy is thick enough for you.
Turn down the heat to a low simmer for 10 minutes.
Brown 3 or more diced strips of bacon in a large cast iron dutch oven, and remove bacon [reserve for later use]. Leave bacon grease in the pan.
Brown 1 lb large beef bones [seasoned with salt and pepper], remove and reserve for later use.
Brown 3 lbs beef stew meat [seasoned with salt and pepper] and reserve for later use.
Lightly brown [adding a touch of olive oil if needed] 4 cloves minced chopped garlic [add more if you like], 2 medium chopped onions, and 1 cup chopped celery.
Combine the bacon bits, beef bones, and stew meat to veggies in the pot.
Season with 1 or 2 tablespoons of tomato paste, 2 bay leaves, 1 can chicken broth, 1 can of beef broth, and 1/2 cup red wine. Add a dash of worcheshire sauce if desired.
Cover and simmer slowly until meat is almost fork tender adding water if necessary.
Remove beef bones and discard [or give them to your dog for a great treat].
Add potatoes, carrots, mushrooms, or whatever veggies you like. Cover and simmer gently til vegetables are tender.
Taste for seasonings and correct if needed.
Mix 1 part flour and 2 parts water seasoned with salt and pepper in a glass jar with lid. Shake real well so there are no lumps in the jar. Add more water or flour if needed to create a medium white sauce like mixture -- not too thick or too runny.
Turn the heat under the stew up to boiling. Add flour/water mixture slowly to stew stirring constantly [to insure you get no lumps] until the stew gravy is thick enough for you.
Turn down the heat to a low simmer for 10 minutes.
Chief Longwind Of The North
Certified/Certifiable
My eldest daughter, and my youngest daughter as well, both have experimented with cream cheese fillings for stuffed mushroom caps. Both did it seperately and included finely diced saute'd onion, chopped-real bacon bits, a touch of sugar, and a hint of garlic. The one daughter made the stuffed protabella mushroom caps, grilled over smokey charcoal, while the other filled beef roulaides with her mixture. Both dishes were soooo good.
I can also see this filling being used in home-made raviolies, or in crispy won tons. The mixture is very versatile and can be easily altered for whatever you want to use it for.
Seeeeeeya; Goodweed of the North
I can also see this filling being used in home-made raviolies, or in crispy won tons. The mixture is very versatile and can be easily altered for whatever you want to use it for.
Seeeeeeya; Goodweed of the North
choclatechef
Washing Up
Juliev said:
Thanks. It was always a big hit at any gathering, especially when I made both the glazed version bundt style, and the powdered version in an angel food cake pan.
I garnish them with sliced decorative oranges, whole big strawberries, mint, or any other berries in season.
With both the orange cake, and the Toll House pies I like to serve fresh whipped cream and/or homemade ice cream served on the side is great.
I like to make my food on site, so the aroma makes folks crazy; and serve them warm. People come running fast!
Cupcake
Assistant Cook
Irish Creme
This is my second post here, and I am so glad I started in this thread. This is exactly the type of thing I was looking for when I set out to find a good board. All of these recipes sound delicious, I hope to try them all, including the crown roast!
Here is my contribution:
IRISH CREME
3 Eggs
3/4 cup Irish Whisky
1 tablespoon sugar
1 teaspoon Vanilla
1 teaspoon Coconut Flavoring
1 teaspoon Chocolate Syrup
One 14 oz. Can Sweetened Condensed Milk
1/2 cup Heavy Cream
Combine all, blend well and chill. This recipe came from a fantastic Italian restaurant, believe it or not. The best thing is that they would serve it from used wine bottles. Every meal ended with a complimentary cordial. If you were a regular, it was personally poured for you by the chef.
I have made it without the raw eggs. It is still just as tasty, but not as thick.
This is my second post here, and I am so glad I started in this thread. This is exactly the type of thing I was looking for when I set out to find a good board. All of these recipes sound delicious, I hope to try them all, including the crown roast!
Here is my contribution:
IRISH CREME
3 Eggs
3/4 cup Irish Whisky
1 tablespoon sugar
1 teaspoon Vanilla
1 teaspoon Coconut Flavoring
1 teaspoon Chocolate Syrup
One 14 oz. Can Sweetened Condensed Milk
1/2 cup Heavy Cream
Combine all, blend well and chill. This recipe came from a fantastic Italian restaurant, believe it or not. The best thing is that they would serve it from used wine bottles. Every meal ended with a complimentary cordial. If you were a regular, it was personally poured for you by the chef.
I have made it without the raw eggs. It is still just as tasty, but not as thick.
Chief Longwind Of The North
Certified/Certifiable
Barbara L said:Juliev,
Your Crispy Herbed Chicken sounds great! I will have to try that soon. That would probably be good for pork chops too.
As far as avocados go, I love them too! I could eat them with every meal and as inbetween snacks!
It's very good with pork chops, lamb chops as well.
Seeeeeya; Goodweed of the North
mudbug
Chef Extraordinaire
Here is a good one for shrimp that everyone I serve it to loves.
marinade:
1 stick melted butter
1 cup olive oil
1 bottle red wine vinegar salad dressing
1 or 2 bay leaves
minced garlic (you decide how much)
Marinate a bunch of nice fresh shrimp (you decide how many) for at least 30 minutes, then throw in the oven (350 or 400 temp, I forget which) until the shrimp turn pink
Serve with good crusty bread to sop up the juice!
marinade:
1 stick melted butter
1 cup olive oil
1 bottle red wine vinegar salad dressing
1 or 2 bay leaves
minced garlic (you decide how much)
Marinate a bunch of nice fresh shrimp (you decide how many) for at least 30 minutes, then throw in the oven (350 or 400 temp, I forget which) until the shrimp turn pink
Serve with good crusty bread to sop up the juice!
Easy Shrimp Scampi
I made this one time and have been asked again and again to make it, altho' I haven't. This is so easy. I adapted it from a recipe from a restaurant in Bar Harbor, ME (my favorite place on earth). To make this Fra Diavolo, add some chile flakes or some chopped up ripe chile.
YUMMY.
* Exported from MasterCook *
Easy Shrimp Scampi
Recipe By : adapted from Mama DiMatteo's, Bar Harbor, ME
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb unsalted butter
3 tb olive oil
1 ts coarse mustard
3 cloves garlic -- chopped
1 lb jumbo shrimp -- peeled & deveined
Butterfly shrimp. Make sure they are dry.
Melt butter in a small pan. Add olive oil, mustard and garlic. Whisk well.
Drizzle a touch of the oil mixture in the bottom of a casserole dish. Put the shrimp in. Coat the top with the rest of the olive oil mixture.
Bake at 425 degrees F for 12 minutes.
Serve over rice or pasta. serve with a veggie side.
- - - - - - - - - - - - - - - - - -
NOTES : Delicious. Easy.
I made this one time and have been asked again and again to make it, altho' I haven't. This is so easy. I adapted it from a recipe from a restaurant in Bar Harbor, ME (my favorite place on earth). To make this Fra Diavolo, add some chile flakes or some chopped up ripe chile.
YUMMY.
* Exported from MasterCook *
Easy Shrimp Scampi
Recipe By : adapted from Mama DiMatteo's, Bar Harbor, ME
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb unsalted butter
3 tb olive oil
1 ts coarse mustard
3 cloves garlic -- chopped
1 lb jumbo shrimp -- peeled & deveined
Butterfly shrimp. Make sure they are dry.
Melt butter in a small pan. Add olive oil, mustard and garlic. Whisk well.
Drizzle a touch of the oil mixture in the bottom of a casserole dish. Put the shrimp in. Coat the top with the rest of the olive oil mixture.
Bake at 425 degrees F for 12 minutes.
Serve over rice or pasta. serve with a veggie side.
- - - - - - - - - - - - - - - - - -
NOTES : Delicious. Easy.
jkath
Hospitality Queen
Barbara, I finally made the stuffed green chiles - :!: Wow :!:
I had to wait till I had perfect avocados for it.
Luckily, my parents came to visit and brought me 36 Lamb Haas Avos. from their next-door neighbor
Thank you so much for this fab recipe!!!
I had to wait till I had perfect avocados for it.
Luckily, my parents came to visit and brought me 36 Lamb Haas Avos. from their next-door neighbor
Thank you so much for this fab recipe!!!
Barbara L
Traveling Welcome Wagon
jkath,
I'm glad you liked it! I have really been in the mood for them lately. Payday is Thursday--maybe soon. Do you think your parents could visit me with some avocados?! lol
Barbara
I'm glad you liked it! I have really been in the mood for them lately. Payday is Thursday--maybe soon. Do you think your parents could visit me with some avocados?! lol
Barbara
PolishedTopaz
Sous Chef
PolishedTopaz said:
CREAM CHEESE STUFFED MUSHROOMS
2 pkgs, button mushrooms
2 8oz pkgs cream cheese
1 1/2 6oz pkgs goat cheese {plain or herbed}
3-4 shallots minced fine
3 cloves garlic minced fine
S+P to taste
Bread crumbs for topping
1... Trim mushrooms by removing stem and slicing the round part off stem end. Resulting in a wider stuffing surface.
2... Blend the next 5 ingredients together till well combined.
3... Pack each mushroom well with a teaspoon smoothing when full. {rounded not flat}
4... Top each mushroom with bread crumbs. {best to do this on an oven safe plate}
5... Bake @ 350 for 30 mins. till well heated thru.
6... EAT AND ENJOY!
Ps..... make extras if you bring them to a party they WILL NOT LAST LONG. The stuffing would be great for bagels too. Yummmmmmmy Goooooooood!
BIG BUMP for Elf
GB
Chief Eating Officer
Kitchenelf you are so smart for starting this topic. This really is a great one!
I will be trying many of these recipes. Here is my contribution. I usually double the recipe, but now that I have a larger pot I will quadruple it because everyone always wants more and it freezes very well.
Bolognese Sauce
2 tablespoons evoo
1 small onion minced
1 carrot minced
1 celery stalk
¼ cup minced bacon
½ lb sausage
½ lb beef
¾ cup dry white wine
6 large tomatoes (peeled)
1 cup stock
1 cup cream
Sauté onion, celery, and bacon with evoo till tender over med heat.
Add beef and sausage. Cook till no longer red. Add wine and raise heat a little bit. Cook off most of the liquid.
Add tomatoes (I kind of hand crush then as I put them in) and stock. Turn heat to low. After about an hour season with salt and pepper. Cook another hour till much of the liquid is gone.
Add cream and cook another 15 - 30 minutes.
I will be trying many of these recipes. Here is my contribution. I usually double the recipe, but now that I have a larger pot I will quadruple it because everyone always wants more and it freezes very well.
Bolognese Sauce
2 tablespoons evoo
1 small onion minced
1 carrot minced
1 celery stalk
¼ cup minced bacon
½ lb sausage
½ lb beef
¾ cup dry white wine
6 large tomatoes (peeled)
1 cup stock
1 cup cream
Sauté onion, celery, and bacon with evoo till tender over med heat.
Add beef and sausage. Cook till no longer red. Add wine and raise heat a little bit. Cook off most of the liquid.
Add tomatoes (I kind of hand crush then as I put them in) and stock. Turn heat to low. After about an hour season with salt and pepper. Cook another hour till much of the liquid is gone.
Add cream and cook another 15 - 30 minutes.
