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Breea October 17th, 2005 03:05 PM

Cooking Corner
 
OK..I'm going to start this thread...I got lots of good food and recipes to share..so here goes. Anybody that wants to throw in any recipes..come on in and join the party....

Breea October 17th, 2005 03:16 PM

Chateaubriand........Makes 2 sevings...

2 (8 ounce) fillets beef tenderlion filet, 1 1/2 inch thick

2 Tbsp vegetable oil

freshly ground black pepper to taste

2 Tbsp butter

Directions:

1..... Rub the beef with the vegetable oil and season with freshly ground black

pepper. Let the beef rest at room temperature for 1 hour.....

2......Heat a large, heavy skillet over medium - high heat. Quickly sear the meat

about 5 seconds on each side. then remove from skillet. Melt and brown the

butter in the skillet. Return the meat to the skillet and fry 4 to 5 minutes on

each side. The outside of the meat should be browned and crisp. Remove

from the skillet and let stand for about 5 minutes for the juices to settle..

WarMachine October 17th, 2005 03:41 PM

My own Signature Dish - Omelets Monterrey

First, thinly slice three large slices of avocado, and gently sautee in brandy; remove before they disntegrate or melt!

Second, make five one-egg omelets; melt two generous slices of cheese in each of four of the omelets (this is personal choice on the cheeses); in the last omelet, place the sauteed avocado

Plate to a 14" platter with a single ladle of Hollandaise sauce on top; garnish with single tbspn/scoops of sour cream and guacamole on one side, and an orange-peel twist on the other

Serve with Champagne for brunch, or white wine for dinner.

BST October 17th, 2005 06:11 PM

Here's a personal favorite:

(low altitude recipe - adjust oven heat, as necessary, for higher altitudes)

Applesauce Meatloaf

4 lbs. lean ground beef
6 eggs
2 cups bread crumbs
2 cups applesauce
1-1/2 cups milk
small onion



Combine, by hand, the ground beef, onion, and eggs. Once completely blended, fold in the applesauce and bread crumbs and blend into mixture. Add milk and work it into the mixture.

Next step, form 2 loaves and set side by side on baking pan. Use a baking pan with a rack, if possible, to keep excess juices away from the meat. (Try to avoid making the center of the loaves too high as this can cause cooking time to increase.)

Cover (with foil) and bake at 375 degrees for 1-1/2 hours.

Remove from oven and spread topping over the loaves.


Topping

Ketchup
"Light" Brown Sugar
Dry Mustard
Vinegar



Combine ingredients to taste - it should be similar in taste to bbq sauce.

Leave uncovered and place back in oven for additional 30 minutes.

****

Remove from oven and serve with mashed potatoes and vegetable of choice.

****

Serves 10.
Makes excellent sandwiches, the next day. :)
Freezes well.

bsg1fan1975 October 18th, 2005 04:54 AM

here's a favorite dessert of mine! This can be made the night before.



Sinfully Chocolate

1 pkg. cooked chocolate pudding (i use instant)
1 pkg. toffee bits
1 devils food cake mix,
1 small tub cool whip, thawed

Make cake and pudding as directed and thaw cool whip. Allow cake to cool before assembling dessert. When cake is cooled completely cut or break into small chunks. Once above steps are completed follow assembly below.

Assemble as follows.

Layer 1- cake
Layer 2- pudding
Layer 3- cool whip
Layer4- toffee bits


Repeat layers till all ingredients are used. Keep in fridge till serving.

zankoku October 18th, 2005 10:59 AM

Stovetop stuffed chicken rolls
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

I think my son likes this because he can pound the chicken flat<g>

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika


PREHEAT oven to 400F. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly onto chicken breasts to within 1/2 inch of sides. Roll up from one of the short ends to enclose stuffing mixture.
PLACE, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 minutes or until chicken is cooked through.

Since he is a single father raising three kids ages 6-9 he needs something healthy, filling and quick and easy.

Jim

Breea October 23rd, 2005 03:33 PM

Everybody here loves this......


TAR HILL PIE

1 cup chocolate chips

1 stick butter, melted

1 cup chopped pecans

1 tsp. vanilla

1/2 cup plain flour

1/2 cup white sugar

1/2 cup brown sugar

2 eggs, beaten


Pour warm butter over chocolate chips and stir.

Blend all remaining ingredients and stir into chocolate chip mixture.

Pour into an unbaked pie shell.

Bake in a 350 degree oven for 30 to 40 minutes.


can be served with vanilla ice cream

Breea October 29th, 2005 01:59 PM

I do intend tyo keep post about food and cooking if a certain VF doesn't like it then keep your nose out of my kitchen...

bsg1fan1975 November 21st, 2005 10:40 AM

you tell 'em!

I also need a favor. If ya'll have a recipe for Boston Baked Beans from scratch that does not use Pork 'n Beans that you can make in a crockpot, I would like the recipe. Hubby requested them for his Navy retirement in Febuary.

zankoku November 21st, 2005 01:32 PM

Does this work?
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Navy Beans -- (dry)
8 Cups Cold Water
1 Onion -- chopped
1/2 Pound Salt Pork -- diced
1/3 Cup Molasses
1/4 Cup Brown Sugar -- Packed
1 Teaspoon Dry Mustard
1/4 Teaspoon Pepper
1/2 Teaspoon Salt

Rinse beans and soak overnight. Drain water and add 8 cups water to
beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2
hours or until beans are tender. Drain beans and reserve liquid. In
crockpot combine drained beans, onion, and salt pork. Add 1 cup drained
bean liquid, molasses, brown sugar, dry mustard, pepper, and salt. Cover
and cook on low for 10-12 hours or on high for 5-6 hours. Stir before
serving.


Jim

bsg1fan1975 November 22nd, 2005 04:47 AM

it should! Thanks Jim ya just saved me a mountain of searching to find a recipe.


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