Tried and True Recipes

[lml41981]

I thought it would be a good idea to have a list of recipes that are tried and true so those of us who need a little help in the meal planning area have a bit of help. :)

I got this one from the Good Burger thread on the other site. It was originally posted by Colz85 and is great!

Barefoot Contessa Hamburgers

2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns


Yes. Butter. But these are GOOOOD! :)

[1MegMeg]

Great thread!

I know it's a little hot for chili right now (at least here in Florida it is), but this is one of my most favorite recipes ever. :D

Crock Pot Chili

Recipe By :Cooking Light Bulletin Board
Serving Size : 6
Categories : Main Dishes, Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean beef
1 cup onion -- chopped
1 Jalapeno -- chopped
1 tablespoon chile powder
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon salt
1 garlic clove -- minced
1 can kidney beans (15 ounces) -- undrained
2 cans Salt Free Stewed Tomatoes (14.5 ounces) -- undrained
2 ounces sharp cheddar cheese -- shredded
1/4 cup red wine

Cook the ground beef in a large nonstick skillet over medium-high heat until brown. Add chopped onions and the next 8 ingredients. Cook 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, stir in beans and tomatos. Cover with lid and cook in low heat for 4 hours. Serve and top with cheese.

** Adjust spices to taste (I usually use more chili powder because we like our chili hot).

NOTE: Can be made on the stovetop. Put meat mixture, beans & tomatos in a stock pot and bring to a boil. Reduce heat and simmer for 1.5 hours.

[lml41981]

Here's my corn on the cob recipe that I make whenever we grill anything:

Ingredients:
Corn on the cob - still in the husks
A pot or sink full of cold water
Freshly ground pepper
Freshly ground salt
EVOO

Directions:
Peel back the husks, but do not remove them. Take off the silks and discard. Put the corn cobs in the cold water and let them soak for 15 minutes. Take them out and blot them off. Coat the corn in EVOO and grind salt and pepper onto the corn. Fold the husks back and tie with a piece of husk or something that won't burn.

Place on grill and turn every 3 minutes. Move to an indirect heat source and continue to turn every 3 minutes until the corn has cooked for 15 minutes.

Serve with a pat of butter or Country Crock, if desired.

[lml41981]

I am copying and pasting my mom's Mexican Casserole recipe from the other site.

Here is my mother's Mexican Casserole. I'll be making this on Thursday night. This recipe is sooo not written like a recipe you'd find in a cookbook, so I apologize.

3 boxes Jiffy cornmuffin mix
1 lb ground beef
1/4 cup chopped onion (optional)
1 can nacho cheese soup (fiesta nacho cheese is what campbell's calls it, I think)
1 can zesty tomato soup (if you can't find it, plain ol' tomato is fine)
8 ounce jar picante sauce
1 small can chopped olives
Shredded cheddar cheese

Mix the Jiffy cornbread according to the box. Set aside
Brown the ground beef and drain it. If you opt to use the onions, put them in as you're browning the beef. Dump in all the ingredients except the cornbread mix and stir it all up. Pour half the cornbread mix in the bottom of a 9x13 casserole dish. Pour the meat mixture on top of the cornbread mix. Pour the other half of the cornbread mix on top of the meat mixture. Bake at the temperature specified on the box of cornbread until a knife inserted into the casserole comes out with no raw cornbread on it. Sprinkle cheese on top of the casserole and cook it just long enough for it to melt, but not burn. Typically, it takes 30-35 minutes for the casserole to cook.

[lml41981]

Copying and pasting my recipe for Beer and Cheese Soup.

1/2 c. butter
3 c. chicken broth
1 tbsp. Worcestershire sauce
1/2 c. chives
1 c. flour
16 oz. Cheez Whiz
6 oz. beer or non-alcoholic beer
1 1/2 c. cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on low in slow cooker 4 hours or all day. Top with popcorn.

I omit the chives (DH hates them) and don't use popcorn. Also, I used Bud Light. The recipe says 16 ounces of Cheez Whiz, but it comes in a 15 ounce jar...that works and tastes just fine.

If you check on it and it looks really buttery, don't worry, it will sort itself out. Stir it before you serve.

You can serve it in a sourdough bread bowl from Atlanta Bread Company, Corner Bakery or probably Panera.

[taragiraffe]

Old World Manicotti
12 large mancotti shells
4 c shredded mozarella, divided
6 tbsp fresh basil/2 tbsp dried basil
spaghetti sauce
1/2 c grated parmesean or ramano

Preheat oven to 350. Grease 13x9 pan. Cook pasta, drain. Rinse with cool water and let dry on paper towels. For filling, stir 2 cups mozarella with ricotta and basil. Using a teaspoon, stuff pasta shells with cheese mixture. Top with spaghetti sauce and sprinkle with remaining mozarella. Bake 15 minutes. Sprinkle with parmesean or ramano and bake 10 minutes more.

[kmmommy]

Picnic Chicken Pasta Salad

2-3 cups shredded, cooked chicken breast
16 oz medium-size pasta shells
1 bunch broccoli, cut up into bite-sized pieces
1/2 cup chopped red onion
1 1/2 cups light mayonnaise OR plain yogurt
1/4 cup reduced fat sour cream
1/4 cup dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper

Cook pasta according to package directions; add broccoli for last 7 minutes. Drain pasta and broccolil rinse under cold water. Drain. Combine pasta, broccoli, chicken and onions in a bowl. In another bowl mix mayo (or yogurt), sour cream, mustard, vinegar, sugar, tarragon, salt and pepper. Mix well and fold into chicken mixture. Cover and refrigerate. Serve cool. Serves 10-12.

[kmmommy]

Cheesy Mexican Roll-ups

9 lasagna noodles (cook and drain)
1-8 oz. soft cream cheese
2 c. shredded cheddar cheese
2 c. shredded mozzarella cheese
1-16 oz. taco sauce
1-4 oz. green chilies
1/2 c. chopped onions
1 tsp. cumin
1/2 tsp. oregano

Mix cream cheese, 1 1/2 cups of each cheddar and mozzarella cheeses, 1/3 c taco sauce, green chilies, onion, and spices. Mix well. Spread large spponful on lasagna noodle and roll up. Pour 1/2 c. taco sauce in bottom on 8x8 baking dish. Put rolls in pan. Top with rest of sauce and sprinkle with cheese. Bake at 350 for 30 minutes. Garnish with tomatoes and green onions.

[LynzeyAHL]

POKE CAKE - a summer favorite

1 white cake mix baked according to the package directions and cooled
1 box jello original or artificially sweetened
1 tub of cool whip
Fresh fruit garnish

After cake is fully cooled poke holes in cake with wooden spoon handle and chill cake in fridge over night. Next AM heat 1&1/4 c water and disolve jello

pour jello into poked holes and over cake distributing evenly over entire cake

Chill several hours so jello sets

Frost with coolwhip and decorate with fruit (I use the fruit that is the Jello flavor)

PS neighbor just made this and added coconut flakes and raz jello and it tastes just like a ZINGER! Yum hehe

[Jane&Andy]

Shrimp Dip

½ to 1 lb whole cocktail shrimp
1/8 cup finely chopped onion
2 (8 oz) packages cream cheese
¼ tsp cayenne pepper
¼ tsp parsley or basil
¼ tsp Old Bay Seasoning
12 oz bottle Texas Pete Cocktail Sauce

Chop shrimp and onion. Mix with seasonings and cream cheese. Spread mixture in pie plate. Pour on cocktail sauce and chill for 1 hour.

Buy fresh or frozen shrimp that is cooked and peeled. If frozen, thaw and pat very dry.

Mom’s Potato Salad

4-5 potatoes, peeled
4-5 eggs
celery
green onion
sweet pickles
mayonnaise

Boil potatoes until soft. Combine with remaining ingredients.

Mom’s Macaroni Salad

2 cups elbow macaroni
sweet pickles
1/3 bell pepper
1 green onion bundle
1 block cheddar cheese, grated
½ - ¾ cup mayonnaise
1/3 cup sour cream
Catalina dressing

Boil macaroni. Chop pickles, pepper and onion and add to cooked macaroni. Add remaining ingredients.

[Jane&Andy]

Cheesy Scalloped Potatoes

3 lbs red potatoes, peeled
3 tbsp butter
1/3 cup chopped green onions
1/3 cup red bell pepper
1 clove garlic, minced
2 cups whipping cream
¾ cup milk
¾ tsp salt
¼ tsp ground red pepper
1 cup (4 oz) shredded swiss cheese
¼ cup grated parmesan

Cut potatoes into 1/8 inch thick slices, set aside. Melt butter in large frying pan, add green onions, bell pepper and garlic. Cook and stir for 2 minutes. Add whipping cream, milk, salt and pepper. Stir will. Add potato slices, bring to boil over medium heat, stirring gently for 15 minutes or until potato slices are tender. Spoon into lightly greased 11x13 baking dish. Sprinkle with cheeses. Bake at 350 oF or until bubbly and golden brown.

Chocolate Iced Buttersweets

Cookie:
1 cup powdered sugar
1 cup butter, softened
½ tsp salt
2 tsp vanilla
2 cups flour

Filling:
4 tbsp flour
2 cups powdered sugar
2 tsp vanilla
6 oz cream cheese

Topping:
½ cup chocolate chips
2 tbsp water
2 tbsp butter
½ cup powdered sugar

Preheat oven to 350oF. In large bowl, blend 1 cup powdered sugar, butter, salt and vanilla until light and fluffy. Blend in flour. Shape into balls, imprint with thumb, and bake for 12-16min.

Mix together filling ingredients. Add to cooled cookies.

Melt chocolate, water and butter. Remove from heat and add powdered sugar. Drizzle over cookies.

Orange Iced Cranberry Cookies

¾ cup sugar
½ cup brown sugar
½ cup butter
½ cup sour cream
1 tsp vanilla
2 eggs
2 ¼ cups flour
½ tsp baking soda
½ tsp baking powder
1 cup chopped cranberries

2 cups powdered sugar
2 tbsp melted butter
1 tsp grated orange peel
2-3 tbsp orange juice

Preheat oven to 350 oF. In large bowl, combine sugar, brown sugar, butter, sour cream, vanilla, and eggs. Blend well. Add flour baking soda and baking powder. Stir in cranberries. Bake for 11-13 minutes.

In small bowl, blend icing ingredients. Spread over cooled cookies.

[Jane&Andy]

Pumpkin Cupcakes with Maple Cream Frosting

Cupcakes
1 cup plus 2 tbsp all purpose flour
¾ tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp salt
dash ground cloves
1 cup packed brown sugar
¾ cup canned pure pumpkin
2 eggs
½ cup canola oil

Frosting
3 oz. Cream cheese, softened
¼ cup unsalted butter, softened
1 ¼ cups powdered sugar
1-2 tbsp maple syrup

Preheat oven to 350oF. Line 1 (12 cup) muffin pan with baking cups. In a large bowl, whisk together flour, cinnamon, baking soda, ginger, salt, and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs, and oil until smooth. Fill baking cups two-thirds full. Bake 20-25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wore rack before frosting.

In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tbsp of the maple syrup, beat at medium-low speed until smooth and creamy, occasionally scraping down the sides of the bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.

Cherry Delight

1 package dream whip
1 (8 oz) package cream cheese
1 cup powdered sugar
1 graham cracker crust
1 can cherry pie filling

Prepare package of dream whip. In separate bowl combine cream cheese and powdered sugar. Fold in dream whip. Pour into crust and top with pie filling.

Water Chestnut Meatballs

1 lb ground chuck
1 lb ground pork
1 cup milk
3 cups bread cubes
1 tsp onion powder
2 tsp garlic powder
2 tsp worchestershire sauce
2 (5 oz) cans water chestnuts, chopped

Sauce:
½ cup white vinegar
1 cup brown sugar
16 oz tomato sauce
1 ¼ cup barbeque sauce

Soak bread cubes in milk and squeeze out excess milk. Mix into meat mixture. Add remaining ingredients to meat and mix. Make small meatballs and oven brown at 350 oF for 20-25 minutes. Add sauce and bake at 325 oF for 1 ½ hours.

[katmg]

Just Subscribing for now...I'll be back with some recipes later!

[EmilyZA]

I have an online cookbook of my Tried and True Recipes! It's not done yet, I've been trying to add one a day.

Emily's Recipezaar Cookbook (http://www.recipezaar.com/mycookbook/book/48457/)

[kmmommy]

Emily ~ Thanks so much for sharing that! I'm going to mark it as a fave!

[JillyBean]

I love this recipe for chicken fried steak:

Southern Living magazine's Chicken-Fried Steak

Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil

Directions:
• Sprinkle salt and pepper evenly over steaks. Set aside.
• Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

[chefker]

Lyndsey, thanks for starting this thread. :)


This one is a Rachael Ray recipe, and is DH's favorite way to make pork tenderloin. The salsa is optional, but I've made it and it's delicious. Also, it's tasty served up in small flour tortillas (fajita-style)

Asian 5 spice barbequed pork tenderloin with mango salsa

2 to 2 1/2 pounds pork tenderloins, trimmed of fat
Steak seasoning blend or salt and freshly ground black pepper
1/4 cup dark brown sugar
1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section)
1 tablespoon vegetable oil
1/3 cup Hoisin prepared Chinese barbecue sauce
1 navel orange, zested and juiced
1 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds, for garnish
2 tablespoons chopped cilantro or chives, for garnish

Salsa:
2 ripe mangos, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves basil, shredded
Coarse salt

Preheat oven to 450 degrees F.

Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.

For salsa:

Combine mango, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.

[chefker]

Outback Steak seasoning:

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon coriander
1⁄4 teaspoon turmeric


• Mix together seasoning ingredients, rub on steaks before grilling; let set for 10 minutes.



And this one is from Cooks' Illustrated - the best mac & cheese recipe I've made. I like to use pepper jack cheese where it calls for Monterey Jack. It's best to use whole-block cheese and shred it yourself--pre-shredded cheese just doesn't have enough moisture for this recipe.

CLASSIC MACARONI AND CHEESE

Serves 6 to 8 as a main course or 10 to 12 as a side dish

It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.


Bread Crumb Topping

6 slices (about 6 ounces) good-quality white
sandwich bread, torn into rough pieces

3 tablespoons cold unsalted butter, cut into
6 pieces

Pasta and Cheese

1 pound elbow macaroni

1 tablespoon plus 1 teaspoon salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

11/2 teaspoons powdered mustard

1/4 teaspoon cayenne (optional)

5 cups milk (see above note)

8 ounces Monterey Jack cheese, shredded (2 cups)

8 ounces sharp cheddar cheese, shredded (2 cups)



1. For the Bread Crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the Pasta and Cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broilersafe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

[paiger]

Are the pumpkin cupcakes pretty no fail? I'm not an experienced baker (at all), and I am going to be throwing a baby shower in the fall. These would be so perfect, but if I don't have much baking experience, should I practice?

Also, a dumb cooking question: What is the fastest way to soften cream cheese? I never think to leave it out sitting for enough time.

[chefker]

I finally transcribed this one, as I had scribbled it on a piece of newspaper--this was a 'throw stuff in pot as you go along' recipe, and it came out really good, I think.

Seafood Gumbo




Roux:
5 oz oil
5 oz plus 1 tbsp all purpose flour

1 large onion, chopped
1 green bell pepper, shopped
4 large celery stalks, chopped small
2 cloves garlic, pressed
1 bay leaf
1 16 oz can diced tomatoes with juice
½ can tomato paste
1 tbsp Hungarian (sweet) paprika
½ tbsp Cajun seasoning blend (I used the Spice Hunter brand)
½ tbsp cayenne pepper
1 tsp ground white pepper
1 tsp ground black pepper
½ tsp salt
8 oz crawfish tail meat, thawed & drained
6 oz uncooked shrimp
1 quart water
vegetarian or seafood base/boullion, about 3 tsp
1 tbsp Gumbo file powder
1 bag sliced frozen okra
Salt and pepper to taste
Old Bay to taste

To begin: Make roux:. Heat oil over medium high heat in Dutch oven. Whisk in the flour, cook until bubbly. Cook for about 5 minutes or until it turns a light nutty brown color. Lower heat to LOWEST possible setting; cook the roux for about 45 minutes or until it turns a rich copper color. Whisk occasionally while it is cooking.

While roux is cooking, bring 1 quart of water to just under boiling. Add the uncooked shrimp, cook until they turn pink. Remove all shrimp and any shells from water; you will reserve this water to make stock. Pull tails off of shrimp, cut each shrimp into bite size pieces. Add to your crawfish.

Seasoning: Mix together the paprika, Cajun seasoning, cayenne pepper, white and black pepper. Take 1 tbsp of this mixture and mix ½ tsp of salt with it; season the crawfish and shrimp with this, tossing to coat. Set aside.

For stock: Take reserved cooking liquid, add enough boullion to make a slightly weak tasting stock. (The heavy roux flavor will dominate the soup anyway, so you don’t need a strong stock for this).

When your roux is ready, add the onion, green pepper, celery, garlic, and bay leaf. Whisk to combine, and cook over low-medium heat for about 5 minutes. Whisk in stock, canned tomatoes, and tomato paste. Add the 1 tbsp of Gumbo file powder.
Cook for about ½ hour over low heat until it thickens. Fold in the crawfish and shrimp; close to serving time, add the okra. Season to taste with additional salt and pepper or Old Bay Seasoning.

Serves about 6 (approximately)

[Jane&Andy]

ardathpaige - I've only made those cupcakes once but they turned out really good. I like to bake but I'm no expert, it was an easy recipe. I think I just usually take the cream cheese out when I start baking - by the time I get to the icing its soft enough. The low fat (but not fat free) cream cheese is softer and I'll sometimes use it for baking - I haven't noticed a significant taste difference.

[ee_chick]

I make this at least twice a month.

HONEY AND SOY GLAZED SALMON
epicurious

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

[ee_chick]

I lovelovelove this

Sesame-Hoisin Grilled Pork Tenderloin

Recipe By :
Serving Size : 4-6
Categories : pork tried and true

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons soy sauce -- (light is fine)
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons smooth peanut butter
1 tablespoon fresh ginger -- peeled and chopped
1 tablespoon sesame oil
1 tablespoon chile-garlic sauce
2 teaspoons fresh lime juice
3 cloves garlic -- finely chopped
2 1/2 pounds pork tenderloin -- (2 pork tenderloins), trimmed

To make the sesame-hoisin sauce, in a small bowl stir together the soy sauce, hoisin sauce, vinegar, peanut butter, ginger, sesame oil, chile-garlic sauce, lime juice, and garlic. Place the tenderloins in a shallow, non reactive dish and spoon the sauce over it. Cover and refrigerate at least an hour and up to three hours, turning at least once.

Preheat the grill to medium high heat. Grill the meat directly over the heat elements, turning every 4-5 minutes, until done to your liking, about 20 minute total for medium. Test with an instant-read thermometer for doneness. It should read 150 degrees.

Remove the meat from the grill, cover with foil, and let rest five minutes. Carve into thin slices, across the grain, and at an angle to the cutting board.

Source:
"Williams Sonoma, Essentials of Grilling"

[ee_chick]

Yum! I'm making these again for 4th of July. :)
I vary my rub, but don't put allspice in. It's too strong.


Alton Brown's No-Backyard Baby Back Ribs

1 full rack/slab baby back ribs
Kosher salt
Shake No. 9 (see note)
1/2 cup orange juice (not fresh squeezed)
1/2 cup prepared margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee (freeze-dried, not actual grounds)
1/8 teaspoon ground cayenne

Application: braising, then broiling

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season liberally on both sides with the salt and Shake No. 9.

Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs. Place the packet in the roasting pan and refrigerate for 6 to 12 hours, turning the sealed packet over once.

Preheat oven to 350 degrees.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and the margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside. Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce the temperature to 250 degrees and cook until tender, approximately 2 hours.

Remove the pan from the oven, unroll one end of the packet, carefully drain all the juice into a saucier or small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne. Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. Remove the pan from the heat.

Move oven rack to the next-to-the-top position and turn on the broiler (use the high setting if you have a choice). Remove the slab from the foil packet and cut it into four equal sections (I use kitchen shears for this). Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up and glaze, and broil a minute longer.

Makes 1 to 3 servings, depending on who's doing the eating

NOTE: A part can be any amount - a tablespoon, for example - depending on how much is needed. For one rack of ribs, 1/2 to 3/4 cup of rub will be sufficient. The ratio of ingredients for Rub No. 9 is: 5 parts brown sugar, 3 parts chile powder, 1 part garlic powder, 1/2 part ground thyme, 1/4 part cayenne, and 1/4 part allspice.

[Jen1098]

subscribing b/c I really need some new ideas!

Here's one from Allrecipies-dh loves loves it and it's so easy to make. I make the glaze during ds nap so it's less I have to do later

The orginal recipie is for 10 servings but I switched it to 4 servings.

Candied Chicken

INGREDIENTS:
4 skinless, boneless chicken breast halves
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings

--------------------------------------------------------------------------------

DIRECTIONS:
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.

[thompso2]

I don't cook much (I don't really enjoy it, and DH does, so he's pretty much the chef around here), but I make a few things well -- spaghetti sauce, quiche and lasagne are among my repertoire. My signature dish, though, is apple crisp. My DH doesn't eat anyone else's anymore, because he says he just likes mine better. ;) So, I thought it might be fun to see what other people's specialities are, and maybe get some new recipes to try.

Here's an approximation of my recipe:

Apple Crisp
4-6 large apples, coarsely chopped (I prefer Granny Smiths)
2 tsp. cinnamon and sugar (mixed together in whatever proportion you like)
Butter or cooking spray
2/3 c. reg. oats
1/3 c. flour
1/4 cup brown sugar (though white sugar will do)
5-6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt

Toss apples lightly with sugar and cinnamon and spoon mixture into a 8 or 9 inch square baking dish (or two oval gratin dishes) coated lightly with butter/cooking spray.

Combine oats, brown sugar, flour, butter, cinnamon and salt, using a pastry blender or two knives, until the mixture is in pea-sized crumbles. Sprinkle evenly over apple mixture and press gently. Bake at 375 for 30-40 minutes or until golden brown. Serve warm.

What's your signature dish? Please feel free to share your recipe.

[Katy]

I'll think on this, all the while I see (and try) what others have to say :D

[LittleStar]

I make this baked Brie with a yummy topping of the following:

onions, brown sugar, pecans, and dried cranberries all sauteed together so it's nice and carmelized.

Eat with crackers - yum-my!!

[Camdynlyn]

With my friends (most that don't cook) I would say my signature dish is called Taco Bake.

Taco Bake
1 lb. beef (browned)
1 packet of taco seasoning
16 oz. Sour cream
1 thing of salsa (any hotness)
Shredded Cheese (I like sharp Cheddar)

Brown hamburger and add taco seasoning according to directions on pack. Place in bottom of baking dish (rectangle dish). Layer Sour Cream and salsa on top. Cover well with shredded cheese and bake at 350 until cheese is melted (about 10 mins).

Serve with tortilla chips. YUMMY!

[Etoile]

Lately it has been coleslaw. I have a recipe from Truly Low Carb Cooking Vol 1 that is to die for. I added my own signature touch of a little dried dill. People at potlucks go nuts.

My other easy thing I always make is my "curry in a hurry"

1 lb lamb or chicken, cut into cubes
2 tb coconut oil or butter
1 onion, chopped
2 tsp minced garlic
1 can diced tomatoes
2-3 tsp curry powder
1 cup heavy cream
salt to taste

Brown lamb or chicken in butter or oil. add onions and curry powder and sautee until transparent. add tomatoes undrained, cover and simmer on low until meat is tender (longer for the lamb; about 45 min) Add water if needed. When liquid almost absorbed, add cream and simmer until thickened. Serve over rice.

[evagatesgreen2]

DH and I are always asked to make boneless buffalo wings(Chili's recipe) :o

DH enjoys a breaded chicken I make as well as a potato salad recipe that my mom treats as if it were a sacred treasure. :D And I make a mean cheesecake. ;)

[taragiraffe]

My hubby and his family are Italian and they always ask me for my Pasta Figiole since his mom doesn't do much cooking anymore. I warn you, though, I don't measure anything...it's all about what tastes right. :)

Cook 1 box of ditalini pasta and 1 or 2 cans of garbanzo beans (optional) in just enough water to cover it. Roughly chop about 6 cloves of garlic up and place in a small pan. Pour EVOO over the garlic to cover it. Cook on medium heat, watching closely, until garlic is light golden brown.

Pull the garlic pieces from the oil and discard them. Open one can of tomato paste and put it in with the oil. Melt the two together over medium heat. Once the paste is incorporated, pour the mixture into the undrained pasta.

Season with salt, pepper, italian seasoning, and fresh parmesean cheese to taste. (I use a lot of cheese, at least half a cup.)

Let simmer for 15 minutes. Sprinkle with more cheese when served. This is one of those dishes that is better the next day because the flavors have more time to mix together.

[manda_kate]

...subscribing while I think if I have even cooked anything great enough to be my signature...

[elladee]

I do all the cooking in our house and DH does have a few meals he requests over and over again, but I don't know that I'd consider them a signiture.

I do have this Sweet Onion Dip that I am often asked to make for family parties. It's always a huge hit when I do. I guess I could call this my signiture dish...

Sweet Onion Cheese Dip

3 large sweet onions coarsely chopped
2 garlic cloves minced
2 T butter
2 cups shredded Swiss cheese
1 cup mayo
1/2 t hot sauce
1/2 cup shredded parmesan cheese
Saute onions and garlic until tender. Remove from heat.
Add cheese, mayo and hot sauce. Transfer to baking dish.
Bake at 350 degrees for 20 minutes until lightly browned.
Serve with crackers. Makes 5 cups.

[looch]

it's got to be my stuffed flank steak. not a recipe below, but you get the idea

1 flank steak, trimmed and pounded
salt and pepper to taste
1/4 cup bacon, chopped
mozzarella cheese, cut in thin strips
parsley, finely chopped
day old bread, soaked in milk and squeezed dry


lay flank steak on cutting board, cut cross hatches in steak on both sides so it rolls easily. pound with meat mallet, season with salt and pepper.

lay next ingredients on the meat so it is evenly distributed, and then roll up and tie with kitchen string. place in a baking dish. slather a tablespoon of olive oil all over the meat, and then sprinkle with sea salt and cracked pepper. I usually add some red potatoes to the pan, and bake the whole thing in the oven, uncovered at 425 degrees for about 30 minutes.

and if the tomatoes are in season, i serve this with a tomato tart:

1 premade deep dish pie shell, parbaked and cooled
2 tomatoes
1 small log goat cheese
1/4 cup grated parmesan cheese
2-4 tablespoons half and half or milk
2 tablespoons basil, chiffonade
salt and pepper

slice the tomatoes, lay on a cookie sheet covered in paper towels. salt them and let the water drain off.
combine the goat cheese, parmesan and half and half until creamy. add the basil and salt and pepper. spread in the cooled pie shell. layer tomato slices on top of the cheese. bake in the oven, 325 degrees until the tomatoes are tender.

[Guinness]

Subscribing . . .

My favorite is grilled bread. It is really easy, but you can do lots with it.

Buy frozen white bread loaves out of the freezer section.
Thaw until you can handle to flatten (a little cool)
Usually cut loaves in half.
Flatten to fit on your BBQ (top shelf, low heat)
grill until crispy, don't burn.

Top with anything, but I use:
Paint on olive oil
Salt
Chopped up fresh Rosemary and Garlic
Sprinkle on

Cut and serve.

I use with meals, appetizers, or to make sandwiches. You can also do it as dessert with cinnamon and sugar.

Always a hit and SOOOO easy.

[beachlvr]

I make a spinach artichole dip that everyone expects when they come to a praty.

I add a package of frozen chopped spinach (thatwed and drained), a can of artichoke hearts (draind), and a big scoop of mayonnaise, a big scoop of sour cream, and a lot of parmesan cheese. I might add a little garlic depending on my mood. I cook it in my mini crockpot and serve it with bread or tortilla chips.

[cgmom313]

Love everyones receipe so far. You can usually find me in the family thread, but I love to cook, so I need to hang out here more. I think I have a few sig dishes, but the one everyone asks for is my Hasbrown Casserole dish. It can be served at a brunch or at dinner with your favorite meat dish.

Hasbrown Casserole
1 bag of frozen hashbrowns (Thawed)
Can of Cream of Mushroom Soup
Small Onion Chopped
1/2 stick of butter (Melted)
About a cup of Sour Cream. (You can add to your taste, we like a little xtra because it makes it creamier)
2 cups of Shredded Chedder Cheese
Add a little salt and pepper

Mix all ingrediants together. Put in a casserole dish add a little chedder cheese to the top, bake at 350 for about 55 minutes. Yummy Good!!!

[DianaFaye]

Most of the stuff I make is traced back to my Dutch background. Being Dutch, we eat a lot of indonesian foods.

I'd say my trademark is a dish called Bahmi Goreng. Very tasty dish. Another one of my faves that is Italian is Shrimp Fra Diavolo.

ETA: Shrimp Fra Diavolo Recipe.

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

[boilermaker]

Great thread. I'll have to try out some of these recipes...

I have 2 "dishes" that I am known for. There is a great bread recipe that has been passed down in my family. It is like a crusty white bread but the inside is heavenly soft. I make it from scratch, so it takes a few hours. Totally worth it though.

I also have an awesome salsa recipe that I bring to all cookouts, partys, etc. I typically give a batch of it, along with chips and a serving platter for housewarming gifts, etc. Unfortunately, the original "owner" of that recipe swore me to secrecy too.

[Sposa06]

For dinner, I am known for penne all'arrabbiata. I don't have a recipe, I just sort of make it up as I go along ... I never measure anything. It's a little different each time, but that's the way it should be. If you'd like an approximation of how to make it, I can come up with one.

For dessert/snacks, I am known for chocolate chip mint cookies. Incredibly easy. Just use mint extract in place of the vanilla extract your favorite chocolate chip cookie recipe calls for! (I use the one on the back of the Tollhouse chocolate chip package.)

I will be making that hashbrown casserole for breakfast this weekend!

[Reenie]

I make tons of yummy things (I know, I'm so modest ;) ), but things I take to potlucks, etc., are always "easier," but people always ask for my:

Snickers Salad
7-layer Mexican Dip
Cranberry Upside-down Coffee Cake

They're all super easy and super yummy. :)

[Aug2002Bride]

Meatballs or Spinach Dip

Meatballs I just buy frozen and throw in a container of ketchup and grape jelly

Spinach Dip i use the recipe from Knorrs Veg. Soup Mix box.

[looch]

reenie, i admit it, i am curious. can you post instructions for the snickers salad?

[Reenie]

reenie, i admit it, i am curious. can you post instructions for the snickers salad?

Most definitely! :) (Just so no one is confused: this "salad" is not really a salad- it's more of a dessert; the ingredients kind of give it away, but just so that you know...)

Snickers Salad- Super Easy, Super Yummy
6 Granny Smith apples, washed, cored, and chopped into pieces (leave peels on)
30 (yes, that's thirty) fun-size Snickers, frozen and then smashed to bits (I throw mine in the food processor, but you can pound them out with a meat mallet, too)
8 ounces sour cream
8 ounces thawed Cool Whip

Stir together and refrigerate until serving. :)

Enjoy!

[mierin]

Good question. I think that would be my chicken pot pie, for which I must give credit to Cooks Illustrated. I certainly didn't make it up! I also make a mean german potato salad (Bobby Flay) and fried chicken (Paula Dean). None of them are my own, though! But I don't mind letting people think they are. ;)

[Candy]

Interesting recipe Reenie. I'll have to try that.

[Aug2002Bride]

Yeah the snickers salad sounds interesting. I might give it a shot. I will have to try it for something such as an event or something because my DH wont eat sweets most of the time. So I can see me eating the entire bowl of it or it going to waste (if I have any willpower not to eat it all ;) )

[manda_kate]

I also make Snickers salad. It's very good!

[Katy]

Okay ladies, I think we need a bit of a rule here...if you post about something that's your "signature dish" then by all means, you MUST share the recipe (unless your sworn to secrecy - not that I buy that excuse ;))

Deal?

As for me, beyond the basic spinach dip recipe (found on the Knor box) I can't think of anything off the top of my head. I think this is because I don't get to "entertain" all that much since moving out here (I'm just now starting to get in the swing of things). But I'll keep working on it :cool:

[mierin]

Okay ladies, I think we need a bit of a rule here...if you post about something that's your "signature dish" then by all means, you MUST share the recipe (unless your sworn to secrecy - not that I buy that excuse ;))
Oh, okay. :D

Chicken Pot Pie
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

Serves 6 to 8
Pie Dough

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled

Chicken Pot Pie

1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
table salt
ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves

1. Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

3. Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

7. Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.

8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.

9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

German Potato Salad
(This says to do it on the grill, but I've only ever done it on the stove top)

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Fried Chicken

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.


House Seasoning:
(by the way, this makes a whole batch. DO NOT put ALL of this on the chicken!!)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Whew! Enjoy.

[Sposa06]

Bowing to Katy's edict ;) :

Penne all'arrabbiata (angry penne ... it's spicy!)

1 16-oz. package penne pasta
About 1 pound of ripe tomatoes, peeled, seeded and chopped up
1 clove freshly minced garlic
1/4 cup extra virgin olive oil
1 teaspoon crushed red pepper
Salt
Pecorino cheese

Cook the penne until it is al dente - not until it is soft! Cook the garlic and crushed red pepper in the oil on high heat until the garlic is lightly browned. Lower the temperature to medium, then add the tomatoes and a little salt. Cook until it gets thick - around 15-20 minutes. Mix the sauce in with the drained pasta, and top each serving with some percorino cheese (asiago is good, too ... if you like your cheese with less flavor or "bite," you could use parmesan).

That's it! It's one of my favorites. It changes a bit each time I make it - sometimes I use more garlic, sometimes I add a little diced onion, sometimes a little pancetta - but it is ALWAYS good! Buon appetito!

[nic]

I guess you could call this my signature dish:

Pasta w/ tomatoes and artichokes

1 pound of your favorite pasta cooked according to directions
1 14 oz can diced tomatoes
1 can artichokes (non the marinated ones) chopped
2 shallots (minced)
4 cloves of garlic (minced)
1/4 parmasean cheese
1 cup chicken stock
1/2 white wine
1 T olive oil
1T butter

Heat pan over low/medium heat. Add olive oil and butter, heat 1-2 minutes. Add shallots and cook for 3 minutes. Add the garlic and cook another minute or until soft.
Add the tomatoes and artichokes and cook until the liquid in almost gone (about 5-7 minutes)
Add the chicken stock and wine and reduce liquid by 1/2
Add pasta back to the tomato/artichoke mixture, remove from heat and finish with parmasean cheese

[emmjay]

I have two - actually the sesame chicken recipe is a combination of my dad's cashew chicken recipe, a Weight Watcher's recipe, and my own tweaks here and there. It's mine now! ;)

Sesame Chicken:
2 Tbsp raw sesame seeds
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp honey
2 tsp cornstarch
1/8 c dry sherry
1 Tbsp ginger root minced
1 clove garlic, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk hoisin sauce, soy sauce, honey, cornstarch, sherry, ginger, garlic and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. 4 servings

----------------

The other one is my DH's favorite dinner, and it's also my "go-to" recipe for company.

Salmon with Cucumber-Mango Salsa
Salsa ingredients (4 servings):
1 mango, peeled and diced
1 large cucumber, diced
1 red bell pepper, diced
1 cup scallions, chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp fresh cilantro
2 tsp olive oil
1/8 tsp ground cumin
1/4 tsp cayenne pepper (or more for a little kick)
salt and pepper to taste

Mix all of above ingredients in a bowl and adjust s & p to taste. Make the salsa at least 45 minutes before you make the salmon, but no more than 90 minutes because the mango will disintegrate.

The salmon can be broiled or grilled with some olive oil, salt and pepper and some lemon or lime juice - the "star" of the meal is the salsa.

Serve the salmon with the salsa on top. I usually make jasmine rice on the side.

[Brady]

Evasgategreen - Can you post the buffalo wing recipe? I'm super curious!

Great thread.

[evagatesgreen2]

I sure can! :) I meant to come back and post it sooner. Will be back in a flash. :)

[evagatesgreen2]

Ingredients:
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets(We use tenders for the most part)
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

Cooking Instructions:

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We usually make this dip to go along with it.
Bleu Cheese Dressing

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.

[Hello Kitty]

Boilermaker, would you mind posting:
There is a great bread recipe that has been passed down in my family. It is like a crusty white bread but the inside is heavenly soft
this recipe? I am very into making my own bread, and would love to find a white bread that I like.

As far as signature dishes, I make a very authentic grilled pizza. My secret is using Jiffy brand pizza crust mix with an extra 1/4-1/2 cup of flour.

[rene']

I think my signature dishes are both cakes. One is the pumpkin gooey butter cake that Paula Dean makes. I am asked to make that every Thanksgiving.

The other cake that I get requests for a lot, I just call my "Strawberry Cake." It's basically a strawberry cake mix, frozen strawberries, cool whip and vanilla pudding. You make the cake according to package directions, put the frozen strawberries in a blender, poke holes (pretty good size holes, I use the end of a wooden spoon) in the cake after it's cooled, pour in the strawberries. Mix together milk and vanilla pudding, fold in Cool Whip and then spread over the cake. The longer you refrigerate it, the better it is. I will put in exact measurements when I get home and look at the recipe.

It's so yummy!

[evagatesgreen2]

This is my mom's recipe. I think it is older than I am lol!

Quilter's Potato Salad

Makes 12 servings

Salad dressing:

Two eggs beaten slightly
1/3 cup vinegar
1/3 cup sugar
1 teaspoon of mustard
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup mayo

Optional ingredients are 1/2 to 1 teaspoon chopped chives and 1/2 teaspoon of celery seed


Salad:

2 1/2 pounds of red potatoes
1 cup diced celery
1 cup chopped onion
salt and pepper to taste

Optional ingredients:

paprika
parsley sprigs



To prepare dressing:

Combine first six ingredients in small pan and cook over low heat until mixture thickens, stirring constantly. Cool. Blend into mayo, stirring until smooth. Add chopped chives and celery seed if desired.

To prepare salad:

Cook unpeeled potatoes in salted water. Cover and cook for thirty to forty minutes or until tender. Drain and then set in cold water to cool and then refrigerate until cool. Peel potatoes and cut into one inch chunks. Add celery, onion and salad dressing, salt and pepper to taste, blending thoroughly.



DH tweaks it a bit and tried leaving the skins on the last time but he has also added minced garlic to it.

[lady1297]

Oh, I love this thread...I'm subscribing now! I may have to try the Quilters Potato Salad this weekend for DS's 1st birthday party!

My signature recipe is probably Beef Stroganoff. The recipe is so easy.

1 lb ground meat or strips of top round
1 can cream of mushroom soup
1 can mushrooms
1 chopped onion
ketchup
A1 sauce
1 small container of sour cream
Noodles (any kind cooked according to package)


Brown the meat, saute the onions and mushrooms. Add the soup. Add enough ketchup to make the sauce a salmon color. Add a splash of A1 sauce. Cook for about 30 minutes to an hour on low, low heat. Add sour cream. Mix with noodles. Serve with a nice salad and enjoy!

(Add more soup if you want to make more sauce.)

[EmilyZA]

I love this thread!

I have a few, but I'm probably most famous for my Dirt Cake.

Dirt Cake
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1/2 c. confectioner's sugar
2 (3.5 oz.) pkgs. instant vanilla pudding mix
3 1/2 c. milk
1 (12 oz.) container Cool Whip, thawed
32 oz. Oreos

- Chop Oreos very fine in food processor, so much that the white cream will disappear.
- Mix butter, cream cheese, and sugar in bowl.
- In another large bowl, mix milk, pudding, and whipped topping together.
- Combine pudding mixture and cream mixture together.
- Layer in flower pot, starting with cookies, then cream mixture. Repeat layers.
- Chill until ready to serve (I would suggest overnight if possible, to firm it up because you're going to add flowers.)
- Add artificial flowers and trowel to serve.

This is always a hit, because people really think it's a plant! They're horrified when my husband starts to dig in... it's his favorite dessert, so he always wants me to make it.

I would recommend a plastic flower pot, and I line the bottom with tin foil because there are holes in it (obviously for the real plants to drain.)

[Reenie]

EmilyZA

I make a modified version of your dirt cake--- sand cake! It's with vanilla pudding and vanilla wafers. I put them in little dessert cups, though, and stick in those little drink umbrellas and gummy seashells.

[DianaFaye]

Okay ladies, I think we need a bit of a rule here...if you post about something that's your "signature dish" then by all means, you MUST share the recipe (unless your sworn to secrecy - not that I buy that excuse ;))

Deal?

I edited my earlier post to add a recipe. ;)

[MrsBeckyLP]

This is my favorite thing to make and is also FHs favorite thing to eat (but don't tell him I got the recipe from a Valentines dinner an old boyfriend made me! ;) )

This is also an approximation because I just throw stuff in and never measure!

Chicken Alfredo Tortillas

4 boneless skinless chicken breasts
1/2 of a yellow onion, finely chopped
2 cloves garlic, minced, pressed, whatever you call it!
1 1/2 cup sliced fresh mushrooms
1/3 cup water
1 1/3 stick butter
1 small carton whipping cream (i'm not sure on the ounces, but it's about the size of a milk carton you would get in elementary school!)
1 triangle parmesan cheese, grated (once again, not sure on the ounces, might be 16, might be 8)
2 cups provolone cheese
2 cups swiss cheese
4 flour tortillas
salt
pepper

Preheat oven to about 350.

Chicken:
Grill or bake chicken, cut into bite size pieces (you can also cut the raw chicken and cook in skillet, but I hate dealing with raw chicken).
In skillet, add 1/3 stick butter and salt and pepper to taste.
Keep warm.

Veggies:
Combine mushrooms, garlic, onion and water in another skillet. Sautee until water is almost gone.

Sauce:
This is the best part. YOU HAVE TO MAKE THE SAUCE...NOT JUST ADD ANY STORE-BOUGHT ALFREDO SAUCE!
Melt stick of butter.
Once it's melted, add whipping cream until near boiling. Reduce heat.
Slowly stir in grated parmesan cheese (I use a fork). Make sure to do this slowly...you don't want the cheese to form a chunk.

Place 4 tortillas in greased baking dish, with the sides of each facing up.
Put even amounts of chicken in each.
Add even amounts of veggie mix to each.
Pour some sauce in each one.
Add provolone and swiss cheese to each.
Close each tortilla and pour rest of sauce over the top to keep them closed.

Bake for about 15-20 minutes and ENJOY!

If anybody tries this, you have to let me know. I've never shared this "recipe" and it's one of my favorites, so I'm curious to know what others think! :D

[MES in Chicago]

Reenie, could you please post the recipe for the cranberry upside down coffee cake? I love cranberries!

I don't seem to have a signature dish as I love to keep trying new recipes, but my husband and I both really like this easy dish...Cranberry Pork Chops

4 boneless pork chops
1 can of jelled cranberry sauce
1/2 c. of cranberry juice, apple juice, orange juice or water in a pinch
1t. dried mustard
1/4 t. ground cloves

Put pork chops in a slow cooker. Combine all other ingredients on top. Cook on low for 8-10 hours. Usually serve this with green beans and walnut rice (rice with butter, crushed walnuts and a squeeze of lemon juice)

[Aug2002Bride]

Do you just use White Rice and add the walnuts and lemon juice? It sounds good, Id like to try it out!

[Reenie]

MES in Chicago Sure thing! This recipe (and I should credit it to Marjorita Whyte of www.allrecipes.com) has become a Christmas brunch staple for us:

Cranberry Upside-Down Coffee Cake

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups whole cranberries
1/2 cup chopped pecans

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1) Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

2) In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

3) In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

4) Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm. (I have also had it cool and it's equally fabulous!).

[Katy]

these are all sounding so good. Thanks to everyone for going back and posting the recipes. I'm going to need to give some of them a try (and then start my own "signature" meal) :D

[MES in Chicago]

Aug2002 - Yes, just white rice. I am sure it would be good with brown rice as well.

Reenie- Thanks for the cake recipe. Sounds great!

[Sophia]

I really shouldn't look at threads like this when I'm hungry. ;)

This is my Tomato Florentine Soup . I created it after Jason's Deli stopped serving it. The measurements are approximate. I generally eyeball it & adjust to taste.

2 bottles tomato soup (not canned)
1 1/2 TBSP dried oregano
1 TBSP minced garlic
pepper to taste (I generally like it peppery)
8 ripe Roma tomatoes, chopped
1/2 bunch spinach, deveined and chopped or torn
2 chicken boullion cubes

bring to boil

add 6 oz. small or medium shell pasta

simmer

[solongtogo]

yum, I'm going to have to try some of these out!

[Janey]

My signature dish, which just about got me a marriage proposal once upon a time, is BEEF STROGANOFF:

Stew meat, or steak sliced on the diagonal
Campbell's Beef Broth
Onion (Walla Walla Sweet if you can find them; yellow if you can’t)
Mushrooms (pre-sliced is easier)
Butter/Marg. (I use Promise or something similar)
Beef Boullion
Garlic Powder
Garlic Cloves
Black Pepper
Vegetable Oil
Dill Weed
Worschetshire sauce (I use Lea & Perrins)
Ketchup (I use Heinz)
Flour
Sour Cream (I use Tillamook)
Extra Wide Egg Noodles (I use yolkless)


I know there aren't any quantities there... this recipe isn't like that. :p If I use One package of meat, I use One package of pre-sliced mushrooms and one medium-large onion. Usually I double the shrooms cause I usually end up snacking on them while I cook. :) If I double the recipe, I'll use 3 packages of shrooms, and maybe 4. The rest of the recipe just sort of gets 'adjusted' based on how much meat I have. When I make this, though, I usually make a ton of it. The dish takes about 3-4 hours to make so I only do it about once a season (plus, if I make it too often, I find that it's less "special" to the people I make it for, which reduces its impact). The sauce freezes well, so whatever I don't put on the noodles gets put into Rubbermaid containers and goes into the freezer.

Put the meat in a big pot (it's important to use a Big Pot) and pour a little bit of Vegetable oil on there. Turn the meat with your fingers and get it all thinly coated. Season with black pepper and garlic powder, and brown it. When the meat is browned, pour on the Campbell’s Beef Broth. How I tell if I have enough broth is that I pour it on till I just see little tops of meat pieces sticking out of the liquid.

Add: A couple of Beef Boullion cubes, some Worschetschire sauce, a couple of garlic cloves, a pinch of dill weed (not too much or your stroganoff will taste like pickles), a tiny squirt of Ketchup (not too much or your stroganoff will taste like French fries). Put a lid on the pot, and simmer.

While the above is simmering, chop up your onion into fairly large chunks (sliced mushroom sized, I guess). Put this into a large skillet with some butter/margarine, and sauté. When the onion pieces are good and soft, add the mushrooms. Sauté until mushrooms are tender. Stir flour into onion/shroom mixture until it is a very thick paste.

Try a piece of the simmering meat. If it is very very tender, then you're ready for the next step. If it's not, then leave it to simmer for another 30 minutes, and try again. You want the meat tender. Don't try to rush it. At this point, the odors emanating from the kitchen will call your cohabitants from all corners of the house, asking with a slight whimper in their voice: "When is it going to be ready?" "About an hour," you say.

Once the meat is tender, add the onion/shroom paste a large spoonful at a time, stirring until flour is dissolved after every spoonful. Your sauce should be pretty thick at this point, but we're not done. This is where you fold in the sour cream. If I have made "A ton" of it, I'll use an entire container of sour cream. Less if I've made less.

Let that simmer a while with the lid off, stirring occasionally, and make your Extra Wide Egg Noodles. After the noodles are cooked, pour the stroganoff sauce onto the egg noodles, and stir.

Enjoy.

Leftovers heat up marvelously in the microwave.

[MES in Chicago]

kjh - I just love your recipe description! I will have to try it this fall.

Melissa

[evagatesgreen2]

I think I have found a new signature dish! Chocolate waffles. :)

DH had a desire for them on Saturday so I found a recipe online and they came out well. We didn't have the ice cream or chocolate syrup it called for but we used fresh whipped cream instead. It is probably meant more as a dessert type dish.



INGREDIENTS:

1 cup sifted cake flour
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 egg, beaten
1/2 cup milk
1/2 teaspoon vanilla
1 square (1 ounce) unsweetened chocolate, melted
3 tablespoons butter, melted
Vanilla or Chocolate Ice Cream
Chocolate Fudge Sauce or Caramel Sauce
PREPARATION:

Sift together the flour, salt, sugar, and baking powder. Combine egg, milk, vanilla, chocolate, and butter; blend well. Add egg mixture to sifted ingredients; mix well. Bake in hot waffle iron. Cut into halves and serve with ice cream and chocolate fudge sauce or caramel sauce.


The whipped cream recipe we used

INGREDIENTS:

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:

Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

[kalogrias]

I think I have two signature dishes -- the first is my vodka sauce (I just had some for lunch with pasta) and the second is my schnitzel with mashed potatoes.

DH loves the latter -- it's his fave dish that I make. The former came about because it's just about the only pasta sauce I'll eat (I'm very picky), so I decided I needed to learn to make it at home. Friends have asked me to bottle it for them -- in fact, one of my friends told me that, when she gave birth, the only present she wanted from me was a jar of my vodka sauce :D Of course, she got it -- and more. :)

Vodka Sauce:
1/4 cup butter
1/2 yellow or white onion
2 cloves of garlic
1/2 large red pepper or one whole small/medium pepper (key ingredient)
1/2 - 2/3 cups vodka
28 0z. can of tomato sauce (Hunts, etc)
1/2 pint of whipping cream
pinch of sugar
salt to taste
Important -- one splatter screen!

Melt the butter in a pan, taking care not to brown it too much
Cut the onions into thin rings, sautee in the butter. Add the 2 cloves of garlic and the cubed red peppers to the butter while the onion is sauteeing. Sautee until onions are almost see-through and peppers are soft (ish).
Add vodka. Stir. Simmer for 10 minutes to make sure all the alcohol is cooked out.
Add tomato sauce. Add the pinch of sugar. Stir completely. Put the splatter screen over the pan and let it reduce for 10-15 mins. Stir occasionally.
When it looks fairly well reduced (ie. the total volume has gone down about 1/3), add the whipping cream. Stir completely. Replace splatter screen. Stir occasionally for about 15 mins until the mixture is reduced to a thick sauce.

Serve with penne or fusilli. Serves about 5.

The first time I made it, I didn't use the splatter screen, and I was cleaning tomato off the ceiling.

[bellezzadolce]

Me friends always request that I make brownies

-brownie mix with hershey's syrup pouch
-milk chocolate frosting
-pecans
-2 large symphony candy bars

Prepare brownie mix according to directions
place thin layer of mix in pan
breakup and place symphony bars in pan
pour rest of mix
bake
cool brownies and frost brownies
top with toasted pecans

[Amuse Bouche]

When I was in high school, I made really good oatmeal cookies. I haven't lived near my family in 10 years, and I haven't made oatmeal cookies in 10 years, but they're constantly asking for oatmeal cookies.

My other signature dishes? I vary it a lot, since I like to cook and try new recipes, but there are a few things I make over and over. Pavlova, beef stew, roast chicken, chocolate brownie cookies. Here's a fruit cake I've been making again and again this summer:

I added about 1 T cardamom to the batter, used nectarines tossed with lemon juice, sugar, and more cardamom (would probably skip this second application of cardamom) replaced milk with buttermilk and 1/2 tsp. baking powder with baking soda. I've also added ground almonds to the batter, made it with whole plum halves and sprinkled raw sugar on the top. I would bake it 40-50 minutes -- I baked it 50 and it was a bit dry. It was delicious. Can also be made with frozen berries, plums, peaches, pears ...

6 tablespoons butter, room temp
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
scant 1 cup sugar; of this, put aside 2 tblsp
1 large egg
1/2 cup milk
1 tsp vanilla extract
(optional: a few drops of lemon oil)
Fruit: berries (blueberries or raspberries; if using r-berries, frozen ones work better), apricots, plums...

Preheat oven to 350. Butter a 9" cake pan and coat with breadcrumbs or flour. Stir together the flour, baking powder, and salt.

With a spatula, cream together the butter and all but 2 tblsp of the sugar. Add the egg, milk, and vanilla.

Stir in the flour mixture and mix with a spatula until smooth. Transfer batter to the pan. Cover the surface of the batter with the fruit, pressing the fruit slightly into the batter. Sprinkle with remaining sugar.

(If using plums, mix the extra sugar with about 1/2 tsp cinnamon and toss the plums in the mixture, reserving a little to sprinkle on top. Also, a bit of lemon oil tossed with the plums gives the cake a nice zesty flavor.)

Bake for 10 minutes at 350, then reduce to 325 and bake for another 50-60 minutes, until golden brown and firm to the touch.

Cool in the pan for 15 min., then unmold and cool completely on a rack.

[evagatesgreen2]

This is actually my DH's signature dish.



For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves





Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.

[KarenS]

The problem with signature dishes is that I suspect most people make them so often that they don't use a recipe. At least I'mthat way. :) So these are my best guesses. These are the things I'm always asked to bring to a family get together or potluck dinner

Mom's Potato Salad
4 or 5 large potatoes, boiled, skinned, and cut into chunks
2 ribs of celery, chopped fine
1 small onion, chopped fine
2-3 boiled eggs, chopped fine
1/2 cup mayonnaise (I use light sometimes, never fat-free)
1/4 cup French's yellow mustard
Lawrey's Seasoning Salt to taste
Paprika
Mix all the ingredients except the paprika. The salad should be moist but not wet. Smooth top and sprinkle with paprika for color. Best if left to sit overnight so the flavors blend.

Deviled Eggs
1 dozen eggs, hard boiled, and cut in half
1/4 cup mayo
1 T dijon mustard
1 T pickle relish (dill, not sweet)
paprika
Take the yolks from the eggs and mash together with the mayo, mustard, and relish. Whip until creamy. Spoon or pipe back into the egg white halves. Arrange on a dish and sprinkle with paprika.

Kahlua Pecan Pie
Take any regular pecan pie recipe and add 1/4 cup of Kahlua before baking.

Potato Cheese Soup
4 large baking potatoes, peeled and cubed
enough chicken or vegetable stock to cover them
1 small onion, diced
1 rib of celery, diced
1 carrot, diced
1 or 2 cloves of garlic (depending on how much you like garlic), chopped fine
2 T olive oil
2 cups shredded sharp cheddar cheese
1 pint half and half.

Put the potatoes on to boil in the chicken or veggie stock, then lower to a simmer and cook covered. In the meanwhile, in a skillet over medium heat, put the oil, onion, celery, carrot, and garlic. Sweat the ingredients until onion is translucent and carrot is soft. Put the whole thing in with the potatoes.

When the potatoes are cooked thru, remove from heat and mash. I use a potato masher - I like some lumps in my soup. If you want completely smooth, pureed soup, use a food processor or a blender, working in batches. Once the soup is mashed or blended, add the cheese and the cream. Return to heat, stirring, until warm all the way thru and cheese is completely melted.

Serve with crusty bread and a spinach salad on the side.

Karen

[evagatesgreen2]

Karen, all your recipes sound delicious. I am tempted to make your potato cheese soup sometime this week. :)

[chefker]

This recipe began as an 'experiment', and is now among our favorite dishes.

Seafood Gumbo

Roux:
5 oz oil
5 oz plus 1 tbsp all purpose flour

1 large onion, chopped
1 green bell pepper, shopped
4 large celery stalks, chopped small
2 cloves garlic, pressed
1 bay leaf
1 16 oz can diced tomatoes with juice
½ can tomato paste
1 tbsp Hungarian paprika
½ tbsp Cajun seasoning blend (I used the Spice Hunter brand)
½ tbsp cayenne pepper
1 tsp ground white pepper
1 tsp ground black pepper
½ tsp salt
8 oz crawfish tail meat, thawed & drained
6 oz uncooked shrimp
1 quart water
vegetarian or seafood base/boullion, about 3 tsp
1 tbsp Gumbo file powder
1 bag sliced frozen okra
Salt and pepper to taste
Old Bay to taste

To begin: Make roux:. Heat oil over medium high heat in Dutch oven. Whisk in the flour, cook until bubbly. Cook for about 5 minutes or until it turns a light nutty brown color. Lower heat to LOWEST possible setting; cook the roux for about 45 minutes or until it turns a rich copper color. Whisk occasionally while it is cooking.

While roux is cooking, bring 1 quart of water to just under boiling. Add the uncooked shrimp, cook until they turn pink. Remove all shrimp and any shells from water; you will reserve this water to make stock. Pull tails off of shrimp, cut each shrimp into bite size pieces. Add to your crawfish.

Seasoning: Mix together the paprika, Cajun seasoning, cayenne pepper, white and black pepper. Take 1 tbsp of this mixture and mix ½ tsp of salt with it; season the crawfish and shrimp with this, tossing to coat. Set aside.

For stock: Take reserved cooking liquid, add enough boullion to make a slightly weak tasting stock. (The heavy roux flavor will dominate the soup anyway, so you don’t need a strong stock for this).

When your roux is ready, add the onion, green pepper, celery, garlic, and bay leaf. Whisk to combine, and cook over low-medium heat for about 5 minutes. Whisk in stock, canned tomatoes, and tomato paste. Add the 1 tbsp of Gumbo file powder.
Cook for about ½ hour over low heat until it thickens. Fold in the crawfish and shrimp; close to serving time, add the okra. Season to taste with additional salt and pepper or Old Bay Seasoning.

Serves about 6 (approximately)


My fave snack (though fattening!):

Guinness & cheddar fondue

(Makes one pint)
Ingredients
2 lb grated Cheddar cheese;
½ pint Guinness (good measure);
6-8 tsp Worcester sauce;
salt & pepper;
cayenne pepper;
1 tbsp cornstarch, if needed to thicken (I mix it with a small amount of water first, then dump it in)


Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.

Note: I use my small Crock pot for this recipe, and it works just fine--keep it on low, and you may have to stir it once in a while with a whisk if it separates)

And for dessert...one more recipe. :) These are completely evil.

Chocolate/Mascarpone Brownies

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped (I use Ghirdadelli or Scharffenberger)
1 cup sugar
1/2 cup best quality cocoa powder (I use Ghiradelli)
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows

Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.

Ganache:
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.

[LilMarty]

My MIL requests this side dish everytime there is a family gathering. It doesn't sound very good but is so tastey and everyone always wants the reciepe.

Copper Pennies

3 cans carrots – drained
¾ cup sugar
¼ cup vegetable oil
¼ cup apple cider vinegar
1 can tomato soup
1 tablespoon Worcestershire sauce
1 teaspoon mustard
½ cup onion, chopped
½ cup green pepper, chopped

-Stir together all ingredients. Add carrots and refrigerate overnight.

[kindermom]

My signature dish is Greek Salad. I make it based on the salads I ate throughout Greece. I do not have any specifics when it comes to a recipe - I usually eyeball it.

Ingrediants
Firm ripe tomatoes (Cut into chunks)
Cucumbers (cut in 1" thick slices then cut into chucks around the seeds - discard the seeds)
Red Onion (cut into slivers about 1" in length)
Goat milk feta (broken into small pieces)
Fresh basic (minced)
Fresh oregano (minced)
Olive oil
Salt
Fresh ground pepper
Fresh olives (I am not sure what kind because I leave them out )

Directions
For every average sized cucumber, cut up 2 to 3 tomatoes. You will want about a 1 to 1 ratio of cucumber chunks to tomato chunks.
Add red onion to taste.
Add salt and pepper to taste.
Drizzle the vegetables with olive oil.
Add the feta.
Add the fresh basil and oregano.
Toss.
Set aside in the refrigerator for 2 to 3 hours.

Hints
Use the best feta you can get your hands on.
I find that the dish is best after being in the fridge for about 2 - 3 hours and the juices have settled.
I find that 1/2 cucumber, 1 tomato, about 1/4 red onion, and about 4 ounces of feta is enough to feed to 2 people as a main dish for dinner.

[andrew&shannah]

I serve this one at parties or as a first course. At the last party, I ended up having to write the recipe out for 6 people!
Antipasto Salsa

Ingredients:
1 cup diced tomato
1 cup diced zucchini
1/2 cup chopped drained canned artichoke hearts
1/2 cup chopped fresh basil
1/3 cup diced bottled roasted red bell peppers
1/4 cup minced onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Instructions:
Combine all ingredients in a medium bowl; cover and chill.

Yield: 3 cups (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 39(46% from fat); FAT 2g(sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 80mg; FIBER 0.8g; IRON 0.6mg; CARBOHYDRATE 5.2g
************************************************** *
This one is so simple but has a great taste!
Balsamic and Roasted Garlic Marinated Steak

Ingredients:
½ cup balsamic vinegar
¼ cup chili sauce
2 Tbsp packed brown sugar
2 Tbsp olive oil
2 tsp chopped roasted garlic
½ tsp Italian seasoning
¼ tsp salt
¼ tsp coarse ground pepper
1 ½ lb beef boneless top round steak

Instructions:
In shallow glass dish, mix all ingredients except beef. Add beef; turn to coat. Cover dish. Refrigerate at least 8 hours or overnight, turning beef occasionally.

Heat grill for direct heat. Remove beef from marinade; reserve marinade.

Cover and grill beef over medium heat for 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.
************************************************
Another popular party dish
Chicken Croustade

INGREDIENTS:
1 loaf soft white bread, sliced into 30 pieces
1 tablespoon olive oil, plus extra for muffin tins
3/4 cup heavy cream
1/2 pound raw chicken breast meat, cut into small dice
1/4 pound prosciutto ham, cut into small dice
Freshly ground black pepper to taste
1 egg yolk
1/4 cup grated Parmesan, plus more as needed for topping
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

INSTRUCTIONS:
Preheat the oven to 325 degrees F.

With a rolling pin, roll out each bread slice until thin. Cut out bread with plain round cutter 1 1/2 inches in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake until golden. Store the croustade shells covered in a dry area.

Reduce the cream by half and reserve until needed. Saute the chicken in 1 tablespoon oil until half cooked. Add the prosciutto and continue to cook until is thoroughly heated and chicken is thoroughly cooked. Add the cream and black pepper, to taste; bring to a simmer. Add a little hot cream to the egg yolk to temper and add to pot, being careful not to boil. Add the cheese, basil, and parsley. Adjust seasoning. Fill the croustade shells; sprinkle with a little additional grated Parmesan and brown lightly under a broiler or salamander. Serve warm.

[paiger]

Pumpkin Cupcakes with Maple Cream Frosting

Cupcakes
1 cup plus 2 tbsp all purpose flour
¾ tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp salt
dash ground cloves
1 cup packed brown sugar
¾ cup canned pure pumpkin
2 eggs
½ cup canola oil

Frosting
3 oz. Cream cheese, softened
¼ cup unsalted butter, softened
1 ¼ cups powdered sugar
1-2 tbsp maple syrup

Preheat oven to 350oF. Line 1 (12 cup) muffin pan with baking cups. In a large bowl, whisk together flour, cinnamon, baking soda, ginger, salt, and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs, and oil until smooth. Fill baking cups two-thirds full. Bake 20-25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wore rack before frosting.

In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tbsp of the maple syrup, beat at medium-low speed until smooth and creamy, occasionally scraping down the sides of the bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.



Bumping this recipe of Jane&Andy's. I finally made them, and they were so, so, so good and easy! I got rave reviews at our dinner party. I was too busy to make the icing, so I just used the Whipped Cream Cheese icing from the grocery, and it was yummy. For the baby shower I'm co-hostessing in October, I am going to make the icing as well.

[Jane&Andy]

bump

[JRPAGV]

Bump

[andrew&shannah]

Made these the past two nights and they were a hit!

For the Chicken in Pastry, I had to thaw my pastry sheets a little longer than 30 minutes.
Herbed Chicken in Pastry
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes
Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR Margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Alouette® Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

Four Cheese Stuffed Shells with Smoky Marinara
1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Yield: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

NUTRITION PER SERVING
CALORIES 470(30% from fat); FAT 15.7g (sat 8.8g,mono 4.7g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 47mg; CALCIUM 508mg; SODIUM 916mg; FIBER 5.3g; IRON 3.8mg; CARBOHYDRATE 52.7g

Smoky Marinara
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Yield: 6 cups (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 55(20% from fat); FAT 1.2g (sat 0.2g,mono 0.8g,poly 0.1g); PROTEIN 2.3g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 350mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 9g

I halved the stuffed shells recipe and ended up with a 9x13 dish PLUS a 8x8 dish to freeze. It makes it A LOT but they are really yummy.

[nic]

Anyone else?

[vwinkel]

Here are a few of my favorites I have stored on this computer. . .

STUFFED MUSHROOM CHICKEN
4 chicken breasts
1/2 cup chicken broth
1 cup of mushrooms
1 cup of breadcrumbs
2 tbsp margarine or low fat butter

Cream mixture:
3/4 cup skim milk
2 tbsp fat free sour cream
2 tbsp fat free creamer

Saute the mushrooms with the margarine for 5 minutes and set aside. Break 2 slices of wheat bread into small pieces and toast in the oven for 10 min on 250 degrees for breadcrumbs. Mix 3/4 of the breadcrumbs together in the mushrooms mix (save the rest to top it off). Stuff the mushroom mix inside the chicken breasts and place inside a greased casserole dish (I sprayed it with fat free pam). Place the chicken breasts seam side down. Pour chicken broth and cream mixture over the chicken breasts and then top with the remaining breadcrumbs. Bake at 350 degrees for 30 min.


RUSSIAN CHICKEN
1/2 jar of apricot preserves
1 small bottle russian salad dressing
1 packet onion soup
2-4 chicken breasts

Mix onion soup with dressing and apricot preserves, place in
nongreased baking dish, cook in oven for 45 minutes-1 hour
at 375. Serve over rice!


HERBED TURKEY BREAST - works great on chicken too
1 bone-in turkey breast (8-1/2 pounds)
3 tablespoons lemon juice, divided
2 tablespoons olive or canola oil, divided
2 garlic cloves, minced
1 1/4 teaspoons salt1 teaspoon grated lemon peel
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil; set aside. Place turkey on a rack in a shallow roasting pan.

Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.


BACON TOPPED GREEN BEAN CASSEROLE
15-16 strips bacon (uncooked)
3 (15 oz) cans whole green beans
1 cup brown sugar
1 cup butter, melted
½ teaspoon garlic salt
1-2 dashes soy sauce

Place green beans in a baking dish and lay bacon strips across the top. Mix brown sugar, butter, garlic salt and soy sauce to make a marinade. Pour marinade mix over beans and refrigerate overnight. Bake at 350° for 30 minutes, uncovered. Drain any excess butter.


ROASTED LEMON HERB CHICKEN - can use with chicken parts
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder 1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.


SPICY TORTILLA ROLL-UPS
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers,
drained 2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas

1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.


AWESOME CRANBERRY AND SAUSAGE STUFFING - if you try one recipe, try this one!
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

[katmg]

Taco Soup

2 lb. ground meat
1 (14.5 oz) can pinto beans (with juice)
1 (14.5 oz) can black beans (with juice)
3 (14.5 oz) cans stewed tomatoes (with juice)
1 (14.5 oz) can corn (with juice)
1 (10 oz) can Ro-Tel (with juice)
1 pkg. Ranch dressing (dry)
1 pkg. taco seasoning (dry)
1 medium onion chopped
1 clove garlic, minced
1 c. water

Brown ground meat with garlic and onions. Drain off liquid. Add all other
ingredients and simmer over low heat. Serve with tortilla chips grated
cheese and sour cream. Serves 12.

[TracieB]

These are requested at every work pitch-in. I want to try something new!!

Taco Dip
2 packages cream cheese (I go with the 1/3 less fat)
16. oz. jar of mayonnaise
16 oz. jar of taco sauce
2 cups cheddar cheese
2 cups mozzarella cheese
tomatoes, chopped
onion, chopped
green, red, orange pepper, chopped

Mix the cream cheese and mayo together. Spread on bottom of glass dish. Top the cream cheese mixture with taco sauce. Put both cheeses on top of the taco sauce and sprinkle on chopped veggies. Serve with tortilla chips (Frito Scoops work the best)

Pumpkin Roll (it doesn't matter what time of the year, it is *always* good!)

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumpkin (I use Libby's)
1 cup walnuts, chopped (optional - I don't use them)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan (I just use a baking sheet and it works fine); line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

[strwbrygirl]

CHIPOTLE ENCHILADAS

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated