"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-07-2014, 05:26 AM   #41
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Kayelle View Post
Here's another one, posted just a couple of months ago by Steve Kroll, that deserves high praise. I've made it twice since it was posted and it's a real keeper of a recipe. Thanks again Steve!

Homemade Gyros with Tzatziki Sauce
Thank you so much, Kayelle! I'm glad you enjoy it.
__________________

Steve Kroll is offline   Reply With Quote
Old 10-07-2014, 06:37 AM   #42
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
some really good looking recipes to think about for future experiments.

great idea for a thread, k-l.

the first one that pops into my mind was mama's buttermilk fried chicken, but she never posted it here. just links to the recipe on her own website.

i'll have to modify it a little and write it up here as my own.
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-07-2014, 11:00 AM   #43
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
Quote:
Originally Posted by Kayelle View Post
I almost forgot about this one, although I use it often. When I first came here, this old thread had a ton of teaching... I would add that the eggs must be room temp. and not right out of the fridge.

Spaghetti alla carbonara
I posted that one too Kayelle. Its a really GOOD thread. Its how I learned to make carbonara.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 05-30-2015, 10:58 PM   #44
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,845
This thread needs some help.......come on members!!

This new original recipe from Rocklobster deserves to be here, for sure.

Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-31-2015, 03:19 AM   #45
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
So I am sitting here working on my grocery list. I start at the beginning of this thread looking at all the different recipes. My though process goes something like this: "Oh yeah, I got to add that to my list, oh I can't forget that, I need to buy that, I am all out of that, Oh I definitely want to make that etc." Get the idea? You folks are so cruel. Just too many good recipes in one month to make.

First off, I don't have the budget to do "all that" in one month and who is going to eat all those recipes? Plus I do not have the room to store all these ingredients at the same time.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-31-2015, 08:23 AM   #46
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 742
Goat Cheese chicken - this is a combination of several recipes and some visits to a local restaurant.


Pound out 2 chicken breast until 3/8 to 1/2 inch thick (make them the same thickness) , season and dredge in flour and sauté in Veggie oil (I have grilled them but you have to add some flour to the sauce below if you do) until about 150 Degrees F (not totally done). place pads of Goat cheese on the chicken (as much as you like). We like a lot of cheese. Place on a sheet pan in a 200 degree oven.


Add a bit more oil if needed to the pan, and sauté a combination of shallots and mushrooms until soft, add garlic for 30 seconds. deglaze with 1/2 cup of white wine and 1/2 cup of fresh lemon juice. Add 1/4 cup rough chopped sun dried tomatoes (the ones in oil not dry). Let it reduce to about 1/2 or until it starts to thicken. add 1 T capers and bruise them slightly. Remove from heat and whisk 4 T cold butter in one T at a time. Remove chicken from oven and add sauce. I serve with rice or you can use some type pasta or veggies.
GA Home Cook is offline   Reply With Quote
Old 05-31-2015, 03:19 PM   #47
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
In keeping with the original intent of DC recipes that we have used and love, I have to add Kathleen's Faux French Onion Soup!

http://www.discusscooking.com/forums/f56/faux-french-onion-soup-92004.html

I tried this and loved it so much that it's become a regular item on my menu.

I love that it's quick and easy to prepare and is really scrumptious.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 08-23-2015, 06:56 PM   #48
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,845
Here's one for the books from Andy, I just made today..Ranch Potato Salad

Outstanding!!

Come on folks...lets get this thread going again!

Remember, Your own recipe's don't count. This is the place to toot the horns of all the great cooks we have here, and be sure to post the link to the recipe. Multiple links are more than welcome.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-23-2015, 07:35 PM   #49
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,480
So many DC recipes have become part of my rotation that it is hard to remember them all.

Here are a couple that come to mind!

Zuppa Toscana

"Boiled Dinner," TATTRAT Style
Aunt Bea is offline   Reply With Quote
Old 08-24-2015, 01:37 PM   #50
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Second the nomination for Rocklobster's pork tenderloin

Once I started reading this thread I wuz gonna nominate Rocklobster's pork tenderloin recipe (Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce), but Kayelle beat me to it. It's on my regular rotation. Definitely Hall of Fame material!

Already had it on the menu for tonight's dinner, as the weather is a bit unsettled and I can't count on the grill.
tenspeed is offline   Reply With Quote
Old 03-05-2016, 09:19 PM   #51
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,845
Here's another submission I made tonight. Excellent recipe!Hungarian Goulash Soup
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-10-2019, 05:46 PM   #52
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,379
Lots of people enjoy Cheryl's Corn & Black Bean Salad, so I thought I'd add the link here: Black Bean and Corn Salad
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 09-11-2019, 08:04 AM   #53
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,480
Quote:
Originally Posted by Aunt Bea View Post
So many DC recipes have become part of my rotation that it is hard to remember them all.

Here are a couple that come to mind!

Zuppa Toscana

"Boiled Dinner," TATTRAT Style
I'll stick with the two above and add.

Andy's ACS*

Slumgullion or American Chop Suey Recipe

* These days I reduce the amount of tomato and swap the macaroni for riced cauliflower to keep the carbs down so it's more like Spanish rice or the filling for stuffed peppers but it makes me feel like I'm still in the game.

Steve Kroll's link to this Shakshuka recipe.

https://toriavey.com/toris-kitchen/shakshuka/
Aunt Bea is offline   Reply With Quote
Old 09-11-2019, 08:27 PM   #54
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,698
Thanks for bringing this thread back. There's a couple recipes here I should make..

One of my favorites is Kayelle's Crack burger cabbage casserole
Dinner Friday, 2-5-2016

And another is TaxLady's 's Danish Red Cabbage - Rødkål
Danish Red Cabbage - Rødkål (Roedkaal)
Whiskadoodle is offline   Reply With Quote
Old 09-11-2019, 11:29 PM   #55
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,964
I love Andy's Rice Pilaf side dish....have to think about others, there are so many....!

Rice Pilaf
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-12-2019, 08:17 AM   #56
Assistant Cook
 
Join Date: Jun 2019
Location: New England
Posts: 23
That Boiled Dinner looks especially tempting!! It is a cold rainy day here in northern New England. I might have to run out to the grocery .
eparys is offline   Reply With Quote
Old 09-14-2019, 10:24 AM   #57
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,723
For the best banana bread ever - Audio's Banana Bread
I love succulent and well seasoned pork and so I 2nd this recipe -
http://www.discusscooking.com/forums...lad-93572.html

There are so many from every category, soups to stew to roasts, to deserts, pes, pastries, a bit of everything. How do you pick?

Seeeeeeya; Chef Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×