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Post by Diremaker on Sept 18, 2008 12:50:28 GMT -5
Here you will find recipes I have located based on folk's suggestions.
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Post by Diremaker on Sept 18, 2008 12:53:57 GMT -5
Good idea! How about Blue Cheese. I LOVE Blue cheese. I would also like to see some good, healthy ideas for cooking for just one or two. Most recipes feed an army. GRANTED *Poof* Bleu Cheese PotatoesIngredients * 1 1/2 pounds small red potatoes, steamed, cut into quarters * 2 tablespoons butter or margarine * 3 oz bleu cheese, crumbled * 1/3 cup whipping cream * 1 garlic clove, pressed * salt and pepper to taste * 1/4 cup grated parmesan cheese Directions 1. Saute' the potatoes in the butter in a 10 inch skillet over medium-high heat until the potatoes start to brown. 2. Add the bleu cheese, whipping cream and garlic and mix gently. 3. Cook over medium-low heat for 5-8 minutes or until a thick creamy sauce forms, stirring constantly. Season with salt and pepper. Spoon into an oven proof serving dish. 4. Sprinkle with the Parmesan cheese. 5. Pre-heat the broiler. 6. Broil for 2 minutes or until the cheese is brown.
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Post by Diremaker on Sept 18, 2008 12:58:34 GMT -5
Veal. This is one thing we haven't tried at home yet. Granted *poof* How about a classic veal dish that's fairly easy? Veal Marsala Ingredients * 2 tablespoons olive oil * 1 pound veal medallions * 1 cup all-purpose flour * salt and pepper to taste * 1 large shallot, minced * 1 pound fresh mushrooms, sliced * 1 cup dry Marsala * 1 clove garlic, minced * 2 cups low-sodium chicken broth * 1 cup low-sodium beef broth * 2 tablespoons unsalted butter Directions 1. Preheat the oven to 250 degrees F (120 degrees C). 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve. 3. Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
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Post by Diremaker on Sept 18, 2008 13:04:24 GMT -5
How about cabbage? I seem to remember a thread where people were posting about their love of cabbage. ;D Granted *poof* I've never tried this one before but it looks really damn good. This may make my table before the end of the weekend. If anyone beats me to it, let us know how it was. Cabbage Roll CasseroleIngredients * 2 pounds hamburger * 1 cup chopped onion * 1 can (29 oz) tomato sauce * 3 1/2 pounds chopped cabbage * 1 cup uncooked white rice * 1 tsp salt * 2 cans (14 oz each) beef broth Directions 1. Preheat oven to 350F. 2. In a large skillet, brown hamburger in oil over medium high heat until redness is gone; drain off fat. 3. In a large mixing bowl, combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13-inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir; replace cover and bake for another 30 minutes.
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Post by Laura Rice on Sept 18, 2008 13:06:03 GMT -5
Thanks... That sounds tasty.
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Post by kalgirl on Sept 18, 2008 13:09:43 GMT -5
Damn Dire, you're good! They all sound tasty too!
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Post by Diremaker on Sept 18, 2008 13:14:08 GMT -5
It's my favorite veal dish. And if you're close enough to pick it up, I would suggest Catoosa County White from the Georgia Winery (Right off the exit at Battlefield Parkway) It makes a great substitute!
You can also find them online at www.georgiawines.com/index.phpSorry... that's the wine I use for my baby back ribs... give me a few to go dig up my sheet and find out which one I used. I almost always use Georgia Winery wines, I just want to make sure I tell you the right one.
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Post by Laura Rice on Sept 18, 2008 13:15:55 GMT -5
It's my favorite veal dish. And if you're close enough to pick it up, I would suggest Catoosa County White from the Georgia Winery (Right off the exit at Battlefield Parkway) It makes a great substitute! You can also find them online at www.georgiawines.com/index.phpHuhOH!!! That's right on my way home...
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Post by Diremaker on Sept 18, 2008 13:24:35 GMT -5
Read my modification Laura... Although I will say that Catoosa County White is a fine sippin' beverage as well. It's worth the stop
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Post by Diremaker on Sept 18, 2008 13:31:11 GMT -5
Okay... glad I looked that up... The wine is simply called Scarlett. It's a semi-sweet. It is also a Catoosa County Winery product.
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Post by tnshecat on Sept 18, 2008 16:30:29 GMT -5
Good idea! How about Blue Cheese. I LOVE Blue cheese. I would also like to see some good, healthy ideas for cooking for just one or two. Most recipes feed an army. GRANTED *Poof* Bleu Cheese PotatoesIngredients * 1 1/2 pounds small red potatoes, steamed, cut into quarters * 2 tablespoons butter or margarine * 3 oz bleu cheese, crumbled * 1/3 cup whipping cream * 1 garlic clove, pressed * salt and pepper to taste * 1/4 cup grated parmesan cheese Directions 1. Saute' the potatoes in the butter in a 10 inch skillet over medium-high heat until the potatoes start to brown. 2. Add the bleu cheese, whipping cream and garlic and mix gently. 3. Cook over medium-low heat for 5-8 minutes or until a thick creamy sauce forms, stirring constantly. Season with salt and pepper. Spoon into an oven proof serving dish. 4. Sprinkle with the Parmesan cheese. 5. Pre-heat the broiler. 6. Broil for 2 minutes or until the cheese is brown. This sounds wonderful (is there a slobbering smiley out there?) I think I'm going to experiment tonight with orzo, blue cheese and spinach. I'm sure there will be some (lots) garlic and onion in there also. ;D Maybe even some shrimp...
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Post by slobberchops on Sept 18, 2008 20:54:37 GMT -5
How about cabbage? I seem to remember a thread where people were posting about their love of cabbage. ;D Granted *poof* I've never tried this one before but it looks really damn good. This may make my table before the end of the weekend. If anyone beats me to it, let us know how it was. Cabbage Roll CasseroleIngredients * 2 pounds hamburger * 1 cup chopped onion * 1 can (29 oz) tomato sauce * 3 1/2 pounds chopped cabbage * 1 cup uncooked white rice * 1 tsp salt * 2 cans (14 oz each) beef broth Directions 1. Preheat oven to 350F. 2. In a large skillet, brown hamburger in oil over medium high heat until redness is gone; drain off fat. 3. In a large mixing bowl, combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13-inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir; replace cover and bake for another 30 minutes. My step-mother used to make her cabbage rolls like that and my husband likes them with the tomato base. I prefer it just like my GG used to make. Ground pork and sauerkraut She never baked hers. Both ways are good.. no doubt about it.
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Post by Fredo on Sept 18, 2008 21:45:32 GMT -5
Just wait 'til my MIL gets here. She makes cabbage rolls that would make you step over your dying grandmother for a single bite. Ya gotta have good sauerkraut, or it just won't work.
Note: What we, as Southerners, have been led to believe is sauerkraut is really pickled cabbage and is barely suitable for human consumption.
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Post by Smilin' Jack on Sept 18, 2008 23:36:09 GMT -5
Sound just like the kind that my mother makes. mmmmm
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Post by slobberchops on Sept 19, 2008 9:03:24 GMT -5
Just wait 'til my MIL gets here. She makes cabbage rolls that would make you step over your dying grandmother for a single bite. Ya gotta have good sauerkraut, or it just won't work. Note: What we, as Southerners, have been led to believe is sauerkraut is really pickled cabbage and is barely suitable for human consumption. Heard that Fredo !! Wow -- it's so odd to hear another person eats the stuff. Most people turn away holding the nose, eh? ha ha! SauerKraut is wonderful cooked over a pork roast also. Toss it all in a crock pot.. cookin' all day -- takes the sour right out of the kraut and gives the meat a wonderful flavor. My children love it.. and so do some of my neighbors. As, Wednesday is own personal meals on wheels - day. ;D Oh, Mercy.. I'm slobbering.
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Post by Laura Rice on Oct 8, 2008 8:45:36 GMT -5
Okay... what's a tasty recipe for leftover ribeyes?
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Post by Laura Rice on Oct 9, 2008 8:53:36 GMT -5
Okay... what's a tasty recipe for leftover ribeyes? OH DIRE!!!!!!!!!!! ;D
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Post by manlyman on Oct 9, 2008 12:53:08 GMT -5
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Post by Laura Rice on Oct 9, 2008 13:50:55 GMT -5
Thanks Manly! ;D I have to fix it tonight because I don't want it to go to waste.
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Post by Diremaker on Oct 9, 2008 13:58:07 GMT -5
Sorry... I have been negligent. Manly's is a good idea and here is another...
Leftover Stroganoff
Ingredients
* 1 large or 2 small onions, cubed * 1 shallot, chopped * 1 - 2 cloves garlic, pressed or crushed * 2 TBS olive oil * 1 large or 2 small cans sliced mushrooms, drained * 1/2 to 1 lb. leftover meat, cut into strips * 3 cups beef broth * About 1/2 tsp. dried rosemary * Pinch dried marjoram * 1/2 tsp. Mrs. Dash seasoning * Freshly ground black pepper to taste * Salt to taste * 3/4 cup sour cream * Scant 1/2 cup fine flour
Directions
1. In a large pan, sauté the onions, shallot and garlic in olive oil. 2. When soft and aromatic, add mushrooms and stir around a bit. 3. Add leftover meat and beef broth and bring to a boil. 4. Lower heat, add spices and simmer uncovered for 10 minutes. 5. Meanwhile, whisk sour cream and flour together in a small bowl. 6. Raise heat under the sauce again and add the sour cream mixture, stirring, until well combined. 7. Bring just to a boil, stirring, and lower heat again immediately. 8. Stir until thickened. 9. Taste, adjust seasoning and serve over rice or wide noodles. 10. Nobody will guess this is a leftover meal!
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Post by Laura Rice on Oct 9, 2008 14:01:24 GMT -5
Ohhh!! That sounds wonderful! ;D Thank you...
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Post by Laura Rice on Oct 13, 2008 13:41:03 GMT -5
I did the stroganoff with the leftover ribeyes. I enjoyed it!
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Post by Diremaker on Oct 13, 2008 14:27:31 GMT -5
Thank you. Glad I could help.
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