Favorite DC recipes of all time

[Spice1133]

I have not been here long but so far this recipe of Rainee's is my favorite.

CHOCOLATE-FILLED BREAKFAST CRESCENTS


Yield: 16 servings
2 cans (8 oz each) refrigerated quick crescent dinner rolls
1 cup Powdered sugar
3 tbsp Butter or margarine, softened
1 tbsp Milk
1 tsp Vanilla extract
1/4 cup HERSHEY'S Cocoa
3 tbsp Finely chopped pecans
CHOCOLATE GLAZE (recipe follows)
CHOCOLATE GLAZE
2 tbsp Butter or margarine
2 tbsp HERSHEY'S Cocoa
2 tbsp Water
1 cup Powdered sugar
1/2 tsp Vanilla extract
Procedures
1 Heat oven to 375°F. Separate crescent dough into 16 triangles.
2 Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
3 Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
4 Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.
5 CHOCOLATE GLAZE
6 Melt butter in small saucepan over low heat; add cocoa andwater, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze



Rainee at Discuss Cooking

[Otter]

Every recipe from here has been good, but the one I use most often is Goodweed's Pancakes.

[pdswife]

Just bumping this up to the top again. There are some great recipes!!

[vyapti]

thanks for the bump. I never would have seen this thread otherwise. I'm going to have to make the Chicken Lombardi.

[spdrdr]

Ditto vyapti! I looooove french toast & the roller coaster breakfast from Kitchenelf via crewsk sounds great. gotta try it tomorrow. . . .

[abjcooking]

PA Baker's Mexican Chicken and Rice Soup
REC--Mexican Chicken and Rice Soup

[abjcooking]

Norgeskog's Maple Mustard Salmon
Maple Mustard Salmon

[licia]

Thanks for bumping this up. I've printed so many from here, but had missed some of the ones mentioned. Thanks a bunch!

[texasgirl]

I have made this one several times and I just can't get enough of it!!

Pork Chops in Onion Sauce by Kadesma

3-Tab. butter
5-med. onions, sliced thin
1/2-c.whipping cream
1-tea. sugar
1/2-c.a/p flour
4-pork chops 3/4in. thick
3-Tab. evoo (Extra Virgin Olive Oil)
salt and fresh ground black pepper to taste

Melt butter in large skillet. When melted add onions. Cover and cook on med. heat till pale yellow. Stir in the cream and sugar. Cook about 2 min. longer. Dust the chops with the flour. Heat the evoo in a skillet large enough to hold the 4 chops. Add chops and cook til golden on each side. Then add chops to onion cream mixture, cover skillet, reduce heat and simmer 20 min or so til chops are tender. Season with salt and pepper, place on warm platter and spoon the onion cream sauce over the chops.

[Corinne]

A lot of you have already heard me sing the praises of BarbarainNC's version of Bang Bang Shrimp. It is easily my all time favorite from DC -
I make it an average of 3 times a month. DH has taken to calling it "candy from the sea"!


Make the sauce : mix some Mayonnaise, Thai Sweet chili Sauce and Tuong ot Sriracha to taste. Peel 1 pound of shrimp, coat with dry cornstarch. Fry in a deepfat fryer until crispy. Drain on paper towels. Put the shrimp in a bowl and add the sauce, stir and enjoy!!!!! I made this tonight and they tasted like the real thing!!!! I ate the whole pound by myself!!!!! You can buy the sauces at Walmart in the Asian Section.