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Old 03-07-2007, 12:05   #176
Washington,D.C.
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French Hamburger

French Hamburger

2 pounds ground beef (any percent fat)
1/3 cup fresh bread crumbs (optional)
1/8 cup milk
1/4 cup flour
3 tablespoons butter (doesn't have to be unsalted)
3 tablespoons sour cream
3 tablespoons canned consomme (found in soup section of supermarket)
1/2 teaspoon salt
1/4 teaspoon pepper

Soak crumbs in milk. Squeeze to remove excess milk. In bowl, combine moistened crumbs, ground beef, salt and pepper. Mix well. Form into 7 flat patties, about 1/2 inch thick. Dredge with flour.

In large skillet, heat butter. Add patties and cook for 5 minutes on each side. Remove meat to heated serving dish and keep warm.

Pour fat off skillet. Add sour cream and consomme and cook for 2 minutes. Correct seasoning. Bring to boil, stirring constantly and scraping bottom of skillet until brown crust is dissolved. (This is called deglazing.) Pour over meat. Serve hot. Serves 4 to 6.
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Old 03-29-2007, 16:25   #177
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Re: Rats

Quote:
Originally posted by Arizona
No not those kind of rats.


Take a bunch of jalapenos, cut the tops off, and split them down the middle. Scoop the seeds out. Spoon some cream cheese into the jalapeno half, top with a small piece of chicken breast, wrap with half a strip of bacon. Throw them on the grill until the bacon is good and cooked, no need to flip em. If you don't have a grill throw them on a cookie sheet and put them in the oven at about that temperature. It's been awhile since I cooked em in the oven, but I think it was around 400. Gauranteed you will not be able to eat just one.
I'm grilling some right now.
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Old 03-29-2007, 22:03   #178
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Ok, here's one I made a couple of nights ago to celebrate the snow melting off the grill. We also have a nearly new Cuisinart Griddler 4 that I wanted to use:

Grilled Chicken Paninis with Sun Dried Tomates and Pesto

6 chicken breast cutlets pounded thin
1 4oz sun dried tomato strips packed in oil
1 2oz jar basil pesto
1 large red onion
1/2 lb Larraine cheese sliced thin (mild swiss flavor)
6 panini rolls
olive oil spray
2 oz package fresh basil
1 bottle Italian salad dressing
salt
pepper
olive oil

Put the chicken in a zip loc bag with the Italian dressing to marinate from 2 hours to overnight. Slice the onion thin and saute until almost caramelized in olive oil. Remove basil leaves from the stems and coarsely chop. To prepare: Turn Griddler on High with the panini grates on. Slice the round tops off the panini rolls. Slice the rolls in half. Spread each bottom with a thin smear of the pesto then place a chicken piece on each. Put a thin layer of onions on that. Put several tomato strips on next. Now sprinkle with chopped basil and give a shake of salt and grind of pepper. Put two slices of the cheese on top folded in half. Put top half of rolls back on. Turn the sandwiches over and spray the bottoms with olive oil then turn over and do the tops. The Griddler will hold three of the panini rolls we get from Wegman's side by side. Close the lid and press down to compress the sandwiches. You want the tops to be browning about the time the inside is hot and the cheese starts melting. Take them off when the tops are nicely browned.

Serve with steak fries and a pickle slice.

All involved thought they were awesome.

Edit to add: Just to be clear, the chicken is grilled. I have a Weber Genesis gas grill. Preheat to 500 degrees then put chicken on. Cook on high turning once until they are done. The Griddler will not cook the chicken in the panini although you could cook the chicken first with it.

Last edited by MtBaldy; 03-29-2007 at 22:22..
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Old 04-02-2007, 03:29   #179
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College style chili mac:

2 packages "easy mac" or other 'mac' products
1 can chili with or without beef


prepare separatly, mix, and season to taste.





it takes all of 8 minutes to make and will feed 3-4 college students. goes well with a nice red wine or cheap beer.
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Old 04-30-2007, 07:20   #180
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I made some roasted pork chops this weekend. These were the bone-in kind. I prefer the boneless kind (cut about 3/4" thick), but the bone-in were on sale...

1 medium onion
garlic
small to medium potatoes
carrots
2 cans cream-of-mushroom soup
6 pork chops - 8 if thin

Rub chops with coarse salt and pepper.

Brown (sear) the chops in a medium-hot skillet.

Cut the onion into 1/2 inch rings and lay in the bottom of a small roasting pan.

Put the chops on top of the onions.

peel the potatoes and put around the chops

add carrots around chops too

pour the cream-of-mushroom soup over the chops, potatoes, and carrots.

mince 3 cloves of garlic and spread on top of the soup (over the chops).

put in pre-heated 325 oven for 1.5 hours.

Gravy is 'in the pan' when you're done.

This recipe is much easier than it looks. The only work is mince the garlic, peal the spuds, sear the chops.
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Old 05-07-2007, 10:14   #181
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Creole Potato Salad (Served during the SouthCentral Get-together) by Harry Nicholas of Harry's Detour

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

SG
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Old 05-08-2007, 13:56   #182
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Quote:
Originally posted by SouthernGal
Creole Potato Salad (Served during the SouthCentral Get-together) by Harry Nicholas of Harry's Detour

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatoes can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

SG
Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel
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Old 05-08-2007, 15:26   #183
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Quote:
Originally posted by okie
Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel
Thank ya!
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Old 05-08-2007, 15:26   #184
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Quote:
Originally posted by okie
Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel
Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

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Old 05-09-2007, 02:03   #185
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Quote:
Originally posted by SouthernGal
Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

Hell yes
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Old 05-10-2007, 01:19   #186
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Quote:
Originally posted by SouthernGal
Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

Amen Sistah!! NO BODY....but NO BODY missed a meal at your house!!!
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Old 05-10-2007, 13:46   #187
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Quote:
Originally posted by ATL Peach Girl
Amen Sistah!! NO BODY....but NO BODY missed a meal at your house!!!
She throws one heck of a party, doesn't she? What a terrific hostess!
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Old 05-13-2007, 09:31   #188
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Quote:
Originally posted by Glockgirl26
She throws one heck of a party, doesn't she? What a terrific hostess!
The truth has been spoken here honey
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Old 05-16-2007, 12:48   #189
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Quote:
Originally posted by Glockgirl26
She throws one heck of a party, doesn't she? What a terrific hostess!
Heh heh...I'm old hat at this stuff

Next big party will probably be July 4th weekend. There's always a bunch of 8oz curls and milling around the neighborhood.
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Old 05-31-2007, 17:33   #190
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Do you like Salmon? I sure do and I have a recipe an old friend gave me on how to make candied salmon. This works wonders when our cooking in on a date or you want to suprise your other half for some reason or another. You know new car new tools , or o justify why you just bought a new gun lol..




1 lb of fresh salmon
1 small bottle of reggie honey or lemon honey
1 box of brown sugar
1 lime
1 sheet pan


Ok take the salmon and poke holes in it with a fork.. Take sheet pan and place the salmon on it skin down.. Now take the bottle of honey and 1/3 to a half box of brown sugar and blend together thoroughly. Now cut lemon in half and squeeze all over the salmon , then smear the mixture all over the salmon fully coating it. Now set the oven in bake at 350 degrees and insert the sheet pan at the second level in the oven. Cook for 20 min or until it is done, when done turn to broil to brown the top glaze for about 2-3 min and then take out. Will feed 2 maybe three, but the salmon with be very soft and almost perfect. Now you can serve with steamed asparagus or broccoli , a spring salad with raspberry or cherry walnut vinegarette dressing and there you have it

Bammm!!! haha
good luck and good eating..


DM
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Old 06-04-2007, 11:28   #191
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Quote:
Originally posted by DesertMan
Do you like Salmon? I sure do and I have a recipe an old friend gave me on how to make candied salmon. This works wonders when our cooking in on a date or you want to suprise your other half for some reason or another. You know new car new tools , or o justify why you just bought a new gun lol..




1 lb of fresh salmon
1 small bottle of reggie honey or lemon honey
1 box of brown sugar
1 lime
1 sheet pan


Ok take the salmon and poke holes in it with a fork.. Take sheet pan and place the salmon on it skin down.. Now take the bottle of honey and 1/3 to a half box of brown sugar and blend together thoroughly. Now cut lemon in half and squeeze all over the salmon , then smear the mixture all over the salmon fully coating it. Now set the oven in bake at 350 degrees and insert the sheet pan at the second level in the oven. Cook for 20 min or until it is done, when done turn to broil to brown the top glaze for about 2-3 min and then take out. Will feed 2 maybe three, but the salmon with be very soft and almost perfect. Now you can serve with steamed asparagus or broccoli , a spring salad with raspberry or cherry walnut vinegarette dressing and there you have it

Bammm!!! haha
good luck and good eating..


DM
oh that sounds
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Old 06-04-2007, 16:59   #192
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This looked really good on tv yesterday

http://www.foodnetwork.com/food/reci..._33818,00.html

OX & Alex Forum

Quote:
Grilled Meats and Vegetables over Saffron Orzo

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored

Saffron Orzo, recipe follows


In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.


Saffron Orzo:
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 6 servings
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Old 06-06-2007, 12:28   #193
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Mel that looks/sounds yummy but I'd have to take out a small loan to buy the saffron
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Old 06-07-2007, 02:54   #194
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Quote:
Originally posted by Arizonny
Mel that looks/sounds yummy but I'd have to take out a small loan to buy the saffron
There is some saffron-like 'stuff' that comes in those bulk-esque, clear, stiff, plastic bags - it's probably a 3rd world equivalent, but I use it all the time in place of the truly pricey stuff. Any of the groceries that have a section for herbs and spices that come in those bag may have it. The Superwalmart in Flag even has it
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Old 06-12-2007, 14:41   #195
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Quote:
Originally posted by OSSI
This one is for Karen

Beef Sroganoff

Original is made with tenderloin (Eye fillet) but can also be made with rump or any tender cut. I always use Angus Eye fillet.

Cut meat into coarse strips like short French frys.

Cut about 6 medium Champignons into coarse slices.
Cut one medium sized onion into half's and then coarse into half rings.
Chop a small bundle of parsley.

Put a tablespoon of Extra Virgin Olive oil or Ghee (clarified butter) in a non stick fry pan. (always heat pan first well and then add oil or Ghee)Make sure oil or Ghee is hot enough in order to fry the meat and not cook it.
Ad meat and fry shortly just until meat changes colour. Salt and pepper. Set aside.

Ad butter in the pan, add onions, the mushrooms half a tee spoon of mild paprika, salt and pepper, cook for about 2 minutes, ad about 2 table spoons of cream, toss in some chopped parsley. Put back in the meat, give it another minute just to reheat the meat.
Put on a plate, garnish with some more parsley.
Bon appetit

Goes well with rice or potatoes
Thanks so much, Ossie!

I'm sorry it took me so LONG to see this!

I can't WAIT to make it!



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Old 06-12-2007, 15:13   #196
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Quote:
Originally posted by Patricia
Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.
I know this was an old post, Patricia, but except for the sour cream, that is the same recipe that we make in my family and HAVE been making as long as I can remember. I bet the sour cream would
be a wonderful addition to the recipe!

My family LOVES this dish!! My daughters ONLY like the dishes I make now; they say my sisters don't do it right!

Next time, I'll add the sour cream!

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Old 06-15-2007, 10:25   #197
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quote:
--------------------------------------------------------------------------------
Originally posted by MB-G26
Can those be made w/something other than sour cream?

<------ hates, despises, detests, cannot abide, and shudders at the mere thought of sour cream.
--------------------------------------------------------------------------------



I think you meant to post this in the Recipe thread, Mel.

BTW, I have made the same recipe without the sour cream for years, and it is good without it. But the next time I make it, I'm going to add it.

If you don't care for sour cream, follow the same recipe but leave out the sour cream!

(Posted in the Florida Oafer's Sticky Thread! copied and placed here!)
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Old 06-19-2007, 00:30   #198
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Quote:
(Posted in the Florida Oafer's Sticky Thread! copied and placed here!)
Oh good grief how wierd is THAT? I had no idea I put it in the wrong thread. I think I should just quite while I'm freaking ahead, at least, as ahead as it gets anyway.
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Old 07-09-2007, 01:53   #199
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Antipasto Salad looked GOOD on tv today

http://www.foodnetwork.com/food/reci..._33957,00.html

OX & Alex Forum

No, that's not spam you see in pinky pork-looking chunks. It's hard salami, cut into strips. Does require a blender thingie, tho, for the dressing.

Quote:
Antipasto Salad
Recipe courtesy Giada De Laurentiis
Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 4 to 6 servings

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
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Old 07-12-2007, 17:05   #200
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Quote:
Originally posted by Bogey
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

B, every year my mother makes one of my Grandpa's favorite dishes for Thanksgiving and Christmas. He made it each time we gathered at his house and now she makes it. Some people eat it and some just smile when they see it (I am of the later group) but we all remember Grandpa.
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