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Old 07-20-2010, 12:32 PM   #31
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Quote:
Originally Posted by JGDean View Post
Layered potato casserolle with black and green olives, jalapenos, cheese, S & P, garlic and EVOO. Also, oreo mudslide dessert that is absurdly easy to make.
This sounds very yummy!! Can you post the recipe?
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Old 07-20-2010, 01:29 PM   #32
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I finally thought of my bestest ever signature dish. It's a little off-season so it wasn't coming to me but the holidays will be here before we know it. It's my Thanksgiving Stuffing that NOone makes like I do even though the ingredients are very close to traditional ...not that yours is not just as good but it's just not like mine . I have to make enough to feed an army so everyone can take home an extra large ziploc bag of it. It's got a few secrets that bring out flavor and texture...BIGtime.
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Old 07-20-2010, 01:49 PM   #33
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I don't really have a signature dish, although I asked my fiancee if I had one and she said I make a mean pot of meatballs and red sauce.
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Old 07-20-2010, 02:50 PM   #34
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Royal Danish Pot Roast

This is a very special pot roast that can be served to your most particular guests. It appeals equally to the finicky gourmet and to the meat and potatoes crowd. The aroma while cooking is amazing. If you don't agree that this is the best pot roast recipe ever then I'll be very surprised.

It makes a really flavorful gravy. Serve with mashed potatoes and chilled whole cranberry sauce.

2 Tablespoons butter or margarine
2 Tablespoons vegetable oil
4 pound boneless beef Rump Roast, Chuck Roast, or other nice boneless beef roast.
(note: You might want to double the following ingredients because the gravy is so wonderful)
1 chopped onion
3 Tablespoons flour
1 Tablespoon Molasses
2 Tablespoons white vinegar
2 Cups beef broth (canned or fresh - also can use beef bouillon)
1 Large Bay Leaf
6 Anchovy filets canned (these add great flavor and aren’t recognizable in the sauce when finished - do not omit them - you might hate anchovies by themselves but you will love them in this recipe - they are the flavor booster and secret ingredient)
1 Teaspoon whole black peppercorns crushed and tied in cheesecloth

Preheat the oven to 350°. Melt the butter in a heavy casserole with a tight fitting lid. Add the meat and brown on all sides over moderately high heat. This will take about 10 or 15 minutes and the meat should be very well browned. Remove the meat and set aside. Add the onions to the pan and brown them but don’t burn. Off heat, add the flour, syrup, vinegar, broth, bay leaf, anchovies, and peppercorns. Stir until blended then return the meat to the pot. Bring to a boil on top of the stove. Then cover and place in the lower 1/3rd of the preheated oven. Roast for about 3 hours until very tender. Regulate heat so that liquid barely simmers.
When tender transfer the meat to a heated platter and cover with foil to keep warm. Skim any fat from the surface of the sauce. You should have a very flavorful gravy. If too thin and lacking flavor boil it down to concentrate.
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Old 07-20-2010, 02:54 PM   #35
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My signature dish.. My roasted pork, potatoes carrots onions on coals.
That and my Chili.
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Old 07-20-2010, 05:12 PM   #36
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Originally Posted by mollyanne View Post
I finally thought of my bestest ever signature dish. It's a little off-season so it wasn't coming to me but the holidays will be here before we know it. It's my Thanksgiving Stuffing that NOone makes like I do even though the ingredients are very close to traditional ...not that yours is not just as good but it's just not like mine . I have to make enough to feed an army so everyone can take home an extra large ziploc bag of it. It's got a few secrets that bring out flavor and texture...BIGtime.
Please, please share. Anybody who's been on DC for a while knows that I can make almost anything I want to, and from nearly anywhere in the world, as long as I've tasted it before. But stuffing (dressing) that is as good as my Mom, or Grandparents made, for some reason, eludes me. Mine comes out Ok. But the savory bread dressing of my childhood was my absolutely favorite part of the Thanksgiving meal, followed of course by the sweet potatoes, and rutabaga. my turkey, on the other hand, I've got down to a science.

Seeeeeeya; Goodweed of the North
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Old 07-20-2010, 07:28 PM   #37
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Goodweed...I don't measure anymore for my stuffing recipe and I make a huge amount but I'll post the recipe as soon as I find my original when I used to cook for fewer.
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Old 07-20-2010, 08:11 PM   #38
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Quote:
Originally Posted by mollyanne View Post
I finally thought of my bestest ever signature dish. It's a little off-season so it wasn't coming to me but the holidays will be here before we know it. It's my Thanksgiving Stuffing that NOone makes like I do even though the ingredients are very close to traditional ...not that yours is not just as good but it's just not like mine . I have to make enough to feed an army so everyone can take home an extra large ziploc bag of it. It's got a few secrets that bring out flavor and texture...BIGtime.
WOO HOO mollyanne........we might just have to have a stuffing throwdown!!
MY STUFFING IS THE BEST!! Well, maybe just this side of the Rocky Mountians. My husband wanted to know just the other day why we can only have my stuffing over the holidays. Do share, Darlin' !!
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Old 07-20-2010, 08:31 PM   #39
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I make a mean bread dressing. I learned some things here on DC that I feel change an ordinary dressing to one that is pretty darn good. It's traditional but I do NOT use dry bread crutons. I make my bread I use 2 loaves of white and one of wheat sometimes 2 lots of butter and chicken stock, chopped onion, sauteed mushrooms, a little garlic, celery,fresh parsley, poultry seasoning. My gang love it.I feel that the homemade bread makes the difference. I do not toast it therefore I don't need a lot of stock, but it turns out great.
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Old 07-21-2010, 06:07 PM   #40
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TRADITIONAL THANKSGIVING STUFFING:

Okay...can't find the exact amounts...probably never wrote them down?
Warning: Only eat this once a year...it's THAT fattening !

Here are the ingredients with approximate amounts for an army (to give you an idea, my mixing bowl is 18" in diameter . I feed about a dozen people with plenty to take home with them:

INGREDIENTS:

2 days before Thanksgiving:
*********************

18-24 homemade Southern Buttermilk Biscuits (or Sam's bulk quantity comes really close which is what I use)
2-3 8X8 pans of homemade Cornbread (or 2-3 Jiffy box mix which is what I use)

(basically half biscuits and half cornbread)

Break into crumbled large chunks, lay out on paper towels for 2 days to dry out. Cover with paper towels.


Thanksgiving morning:
*****************

8 Hard-Boiled Eggs chopped (or hard-cooked...i saw that thread...lol)
1 Full Large Fryingpan of Sauteed Onions and Celery (maybe about 4 cups each?) in LOTS of Butter until clear (i use Earth Balance to make this all healthy LOL). Season with about a TBSP of Poultry Seasoning and Pepper to taste.

Dissolve 9 Wyler's Chicken Bouillon Cubes in about 6 Cups of water
(3 cubes per 2 cups water because this also is your salt so I make it more concentrated than jar directions...plus it adds tons of flavor)

(or you can do half bouillon and half chicken stock)

And then I sometimes add more of this liquid until the consistency is NOT "mooshy" but is a nice and moist consistency.

Fluff it all up together with your clean hands in a large mixing bowl and add more Poultry Seasoning to taste (sprinkle generously). Don't add salt because the chicken bouillon cubes are very salty. Don't moosh it! You don't want a hard clump of moosh!

Salt the cavity of the BIGGEST bird you can find and stuff it lightly...don't moosh I said . Put the leftover amount in casserole dishes.

Just a heads up...I really am flexible with the amount of chickenbouillon/chickenstock. I really eyeball it...must be moist...did I mention not too mooshy? tsktsk

Now...my gravy and mashed potatoes is another fav of the fam
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