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Old 09-07-2004, 08:04 AM   #31
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your cake sounds great choclatechef, and easy!

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Old 09-07-2004, 01:08 PM   #32
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Originally Posted by Juliev
your cake sounds great choclatechef, and easy!
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!

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Old 09-07-2004, 09:33 PM   #33
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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:


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.
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Old 09-07-2004, 10:06 PM   #34
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Originally Posted by Barbara L

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
It's very good with pork chops, lamb chops as well.

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Old 09-10-2004, 10:47 AM   #35
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Here is a good one for shrimp that everyone I serve it to loves.

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!
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Old 09-10-2004, 04:59 PM   #36
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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.

* 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.
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Old 09-28-2004, 07:28 PM   #37
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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!!! :D
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Old 09-28-2004, 08:11 PM   #38
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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
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Old 11-16-2004, 03:57 PM   #39
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Originally Posted by PolishedTopaz
:D Kay......


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.


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!

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Old 11-16-2004, 04:22 PM   #40
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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.

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