"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Reply
 
Thread Tools Display Modes
 
Old 12-02-2012, 09:17 PM   #11
Cook
 
Chef Kat's Avatar
 
Join Date: Nov 2012
Location: Mansfield, Texas
Posts: 79
Oh and by the way I did make it and it looks and smells perfect! It will be for dinner one night this week so I will let you know how it went.
__________________

__________________
Chef Kat is offline   Reply With Quote
Old 12-03-2012, 12:16 AM   #12
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Chef Kat View Post
It wild be perfectly fine to call me Kat! The name is usually taken so I don't even try to register with it anymore. My name is Kathleen. But it seems so formal and my friends and family call me Kat.

well good, then that's settled, kat. so your dc friends and family will most likely call you that, and a little bit of everything else, as we usually tend to shorten everybody's name when posting.--to most folks here, i have become vit or v....
__________________

__________________
vitauta is offline   Reply With Quote
Old 12-03-2012, 03:36 AM   #13
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by vitauta View Post
should be perfectly fine, just a different emphasis of flavors. i'm getting my dc 'chefs' all mixed up lately. would it be ok if i call you kat? :)
Yes, there are a lot of Chefs about
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 12-03-2012, 12:36 PM   #14
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 455
Wonderful

I made this casserole again last night and it was WONDERFUL
__________________
Chef Maloney is offline   Reply With Quote
Old 12-03-2012, 12:54 PM   #15
Cook
 
Chef Kat's Avatar
 
Join Date: Nov 2012
Location: Mansfield, Texas
Posts: 79
Quote:
Originally Posted by Kylie1969 View Post
Yes, there are a lot of Chefs about
I did notice that. :)

My DH says "Yes, Chef" in answer when I sound a little bossy, so it's our joke at home. And after graduation, my coworkers had a party and bought me a cake that had "Yes, Chef" written on it -- I wonder if I tend to get bossy with them too????? Other than that, nobody calls me Chef. My chef jackets hang in the closet and my name tag was attached to a teddy bear that sits on the dresser. So I think Kat is a perfectly fine name!
__________________
Chef Kat is offline   Reply With Quote
Old 12-03-2012, 05:10 PM   #16
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Quote:
Originally Posted by Chef Kat View Post
I did notice that. :)

My DH says "Yes, Chef" in answer when I sound a little bossy, so it's our joke at home. And after graduation, my coworkers had a party and bought me a cake that had "Yes, Chef" written on it -- I wonder if I tend to get bossy with them too????? Other than that, nobody calls me Chef. My chef jackets hang in the closet and my name tag was attached to a teddy bear that sits on the dresser. So I think Kat is a perfectly fine name!
"Yes, Chef!" sounds so much better than "Yes Nurse Ratched!"
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-04-2012, 12:08 PM   #17
Sous Chef
 
Chef Maloney's Avatar
 
Join Date: Oct 2012
Location: S.California
Posts: 455
Large recipe

I made this again last Sunday. Very delicious.
I had forgotten how large the recipe is. I always cut this recipe in half.
I might mention that HALF of this recipe will fill a large turkey roasting pan right to the top.
Even when preparing half of this recipe, still use the entire head of Napa cabbage. It cooks down completely and is wonderful.
I cooked mine longer, approx. 3 hours at 400
__________________

__________________
Chef Maloney is offline   Reply With Quote
Reply

Tags
beef, cabbage, italian, potato, recipe

Italian Beef & Cabbage & Potato This is pretty wonderful and the recipe can be halved if desired :yum: [FONT=Book Antiqua][SIZE=4][COLOR=sienna]ITALIAN BEEF, CABBAGE & POTATO CASSEROLE[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=darkslategray][SIZE=3]4 Lbs. Beef Chuck Roast,[/SIZE] (or shoulder) (or pork or lamb) cut the meat across the grain about 1/2" thick slices.[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]12 Fresh Sage Leaves,[/SIZE] chopped fine[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]8 cloves Garlic,[/SIZE] chopped fine[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]1/8 cup Fresh Rosemary Leaves,[/SIZE] (approx.3 or 4 stems of leaves) chopped fine[/COLOR][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]1/2 cup Extra Virgin Olive Oil[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Salt & Pepper[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]2 Lbs. Red Potatoes,[/SIZE] sliced 1/2" thick[/COLOR][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Butter[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]1 Head Napa Cabbage,[/SIZE] about 1 1/2 -- 2 Lbs., sliced thin[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]2 cups White Wine,[/SIZE] (whatever you're drinking is great)[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#2f4f4f][SIZE=3]1 Lb. Fontina Cheese,[/SIZE] shredded[/COLOR][/FONT] [FONT=Book Antiqua][SIZE=4][COLOR=red]OVEN 400 degrees[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=darkslategray]Make a PASTE with the Sage, Rosemary, Garlic, 1/4 cup Olive Oil in the food processor.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Put the Potato slices in a large bowl, sprinkle w/Salt, a little Olive Oil, and 1 Tablespoon of the Paste. Toss Well.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Put the Meat slices in a bowl and toss them w/2 Tablespoons Olive Oil & 2 Tablespoons of the Paste.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Brush Roasting Pan w/Remaining Olive Oil.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Spread 1/2 of the Potato Slices in a layer on the bottom of the pan.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Spread 1/2 of the Cabbage evenly over the Potatoes.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Spread ALL of the Beef on top of the Cabbage.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]PRESS DOWN[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Spread the remaining Potatoes over the Beef and Spread the remaining Cabbage over the Top.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Season Lightly w/Salt & Pepper.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Stir the Wine into the Remaining Paste and Pour Over the Top.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Dot w/Butter.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#2f4f4f]Cover w/Aluminum Foil (creating a tent and arching it over the food) Press the sides of the foil against the pan to seal it.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=red]BAKE AT 400 DEGREES FOR 2 1/2 HOURS UNTIL TENDER[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=red]REMOVE FOIL, SPRINKLE W/FONTINA AND BAKE 20 MINUTES UNTIL CHEESE IS MELTED & LIGHTLY BROWNED.[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=darkslategray]eat. smile. :yum:[/COLOR][/SIZE][/FONT] 3 stars 1 reviews
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



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.