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Old 10-07-2014, 05:26 AM   #41
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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.
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Old 10-07-2014, 06:37 AM   #42
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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.
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Old 10-07-2014, 11:00 AM   #43
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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.
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Old 05-30-2015, 10:58 PM   #44
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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
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Old 05-31-2015, 03:19 AM   #45
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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.
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Old 05-31-2015, 08:23 AM   #46
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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.
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Old 05-31-2015, 03:19 PM   #47
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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.
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Old 08-23-2015, 06:56 PM   #48
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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.
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Old 08-23-2015, 07:35 PM   #49
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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
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Old 08-24-2015, 01:37 PM   #50
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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.
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