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BIG LIST - ATOT Recipes
- Thread starter Tallgeese
- Start date
My moms stuffing recipe, horrible for you, but it really is good. And besides, its the one time of the year you can be bad guilt free. 😉
Ingredients
1 pound breakfast sausage
3/4 cup chopped onion
1 1/2 cups finely diced celery
3/4 cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Directions
1 Cook sausage. Drain.
2 Melt margarine. Add enough to sausage drippings to make 1 cup.
3 Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
4 Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.
My truffle recipe I make every Christmas:
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
Ingredients
1 pound breakfast sausage
3/4 cup chopped onion
1 1/2 cups finely diced celery
3/4 cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Directions
1 Cook sausage. Drain.
2 Melt margarine. Add enough to sausage drippings to make 1 cup.
3 Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
4 Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.
My truffle recipe I make every Christmas:
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
A very simple (but time consuming) recipe, but by far my favorite Thai dessert.
Kow Neuw Mamuang
Estimated $$$: $10.00
Servings: 2
1 Mango, Peeled & pitted
2 tablespoons sugar
1 cup sticky rice
1/2 tsp salt
1 cup coconut milk
Prepare the sticky rice by soaking it in enough water to cover the rice for at least an hour (overnight is preferable). Using a rice steamer steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time. Top with 1/2 teaspoon of seasame seeds.
Kow Neuw Mamuang
Estimated $$$: $10.00
Servings: 2
1 Mango, Peeled & pitted
2 tablespoons sugar
1 cup sticky rice
1/2 tsp salt
1 cup coconut milk
Prepare the sticky rice by soaking it in enough water to cover the rice for at least an hour (overnight is preferable). Using a rice steamer steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time. Top with 1/2 teaspoon of seasame seeds.
The best veggie lasagna you'll ever try:
Meatless 4-5 cheese 5 layer Lasagna
Estimated $$$: $30
Serves: 9.
Ingredients:
[*]2 tbsp. olive oil
[*]1 medium yellow onion, chopped finely (peices no larger than ¼")
[*]1¼ lbs. Roma Tomatos, chopped into ½" cubes.
[*]4 tbsp. butter
[*]1½ lbs. Mushrooms, sliced
[*]2 tbsp. lemon juice
[*]1 lb. fresh spinach leaves
[*]½ lb. Cream Cheese
[*]1 cup Heavy Whipping Cream
[*]¼ cup fresh basil, chopped finely, no stems.
[*]2 cups Ricotta Cheese
[*]2 cups fresh grated (not that sprinkle-on kind) Parmesean or Romano Cheese, or a mix of the two
[*]5 cups Motzerella cheese
[*]20 10" Lasagna noodles, cooked al'dente (tender, but firm boddied) and blotted dry (with a towel, just to get the execess water off of the noodle and out of the dish).
Directions:
Tip: You can use the same frying pan for the following if you set the contents from each step in a separate bowl when they are done. Also, you can use other sizes of baking dishes, just make sure to prepare adequate noodles and proportion your layer components accordingly.
In a medium frying pan, heat the 2 tbsp of olive oil over medium high heat. Add the onions and cook untill transparent. Add tomatoes and cook for 7 minutes, stirring frequently. Set aside.
In a medium frying pan, melt 2 tbsp of butter and saute the mushroom until they shrink and are thoroughly darkened. Add the lemon juice and set aside.
In a medium frying pan, melt 2 tbsp of butter and saute the spinach until soft and dark. Set aside.
In a medium sauce pan, combine the cream cheese and whipping cream. Melt the cream cheese over medium heat, stirring constantly to avoid scorching it. Once the sauce is smooth, add the basil. Stir and remove from heat.
Preheat your oven to 350° F (about 180°C for you international types 😉)
Butter a 10x10x3-4 pan. Time to build the lasagna:
Bottom, spread a thin layer of the cream cheese sauce over the entire bottom of the pan. Lay down a layer of noodles.
2nd, another layer of the cream cheese sauce, sprinkle some romano/parmesean cheese (don't cover it solidly, but put a good amount down), spread half of the mushrooms over the layer. Add another layer of noodles down.
3rd, spread ricotta cheese, tomatoes/onions, and cover with a thin layer of mozzerella. Noodles.
4th, cream cheese sauce & spinach. Noodles.
5th, spread remaining cream cheese sauce, mushrooms, and cover with mozzerella. Sprinkle remaining parmesean/romano cheese.
Place in oven, uncovered, for 20 minutes, or until cheese on top is fully melted and slightly golden. Let stand for 15 minutes. Cut into 9 5"x3" peices, following the pattern of the noodles. Enjoy! 🙂
Meatless 4-5 cheese 5 layer Lasagna
Estimated $$$: $30
Serves: 9.
Ingredients:
[*]2 tbsp. olive oil
[*]1 medium yellow onion, chopped finely (peices no larger than ¼")
[*]1¼ lbs. Roma Tomatos, chopped into ½" cubes.
[*]4 tbsp. butter
[*]1½ lbs. Mushrooms, sliced
[*]2 tbsp. lemon juice
[*]1 lb. fresh spinach leaves
[*]½ lb. Cream Cheese
[*]1 cup Heavy Whipping Cream
[*]¼ cup fresh basil, chopped finely, no stems.
[*]2 cups Ricotta Cheese
[*]2 cups fresh grated (not that sprinkle-on kind) Parmesean or Romano Cheese, or a mix of the two
[*]5 cups Motzerella cheese
[*]20 10" Lasagna noodles, cooked al'dente (tender, but firm boddied) and blotted dry (with a towel, just to get the execess water off of the noodle and out of the dish).
Directions:
Tip: You can use the same frying pan for the following if you set the contents from each step in a separate bowl when they are done. Also, you can use other sizes of baking dishes, just make sure to prepare adequate noodles and proportion your layer components accordingly.
In a medium frying pan, heat the 2 tbsp of olive oil over medium high heat. Add the onions and cook untill transparent. Add tomatoes and cook for 7 minutes, stirring frequently. Set aside.
In a medium frying pan, melt 2 tbsp of butter and saute the mushroom until they shrink and are thoroughly darkened. Add the lemon juice and set aside.
In a medium frying pan, melt 2 tbsp of butter and saute the spinach until soft and dark. Set aside.
In a medium sauce pan, combine the cream cheese and whipping cream. Melt the cream cheese over medium heat, stirring constantly to avoid scorching it. Once the sauce is smooth, add the basil. Stir and remove from heat.
Preheat your oven to 350° F (about 180°C for you international types 😉)
Butter a 10x10x3-4 pan. Time to build the lasagna:
Bottom, spread a thin layer of the cream cheese sauce over the entire bottom of the pan. Lay down a layer of noodles.
2nd, another layer of the cream cheese sauce, sprinkle some romano/parmesean cheese (don't cover it solidly, but put a good amount down), spread half of the mushrooms over the layer. Add another layer of noodles down.
3rd, spread ricotta cheese, tomatoes/onions, and cover with a thin layer of mozzerella. Noodles.
4th, cream cheese sauce & spinach. Noodles.
5th, spread remaining cream cheese sauce, mushrooms, and cover with mozzerella. Sprinkle remaining parmesean/romano cheese.
Place in oven, uncovered, for 20 minutes, or until cheese on top is fully melted and slightly golden. Let stand for 15 minutes. Cut into 9 5"x3" peices, following the pattern of the noodles. Enjoy! 🙂
Pesci Spada in Salsa Arancione
(Swordfish in Orange Sauce)
Ingredients:
2 - 8 oz. swordfish steaks
3 Cups Orange Juice
5 tbsp Dijon Mustard
1/3 cup fresh parsley coarsly chopped
3 tbsp Fresh Garlic, minced
Zest from 4 oranges
Salt & Pepper
Olive Oil
Total $$$ damage est: $25
Directions:
Pour 1 cup of the orange juice over the steaks and let stand for at least an hour in the fridge.
Pour the remaining orange juice, dijon mustard into a medium sauce pan. Boil over med-high heat until sauce has thickend and reduced by at least half. Season with salt and pepper.
Mix orange zest, garlic and parsley in a small bowl, and set aside.
Brush the fish with olive oil, and season with salt and pepper. Grill swordfish until done (about 4 minutes on each side.) Be carefull not to overcook the steaks, fish dries out very fast.
To Serve:
Simply cover fish with orange sauce, then sprinkle some of the parsely/zest/garlic mix over top.
Suggested sides:
mandarin salad (spring greens, mandarin oranges, walnuts, fetta cheese, carrot shreds, vinegrette dressing), grilled lemon asparagus, garlic potatoes, caramelized spaghetti squash.
(Swordfish in Orange Sauce)
Ingredients:
2 - 8 oz. swordfish steaks
3 Cups Orange Juice
5 tbsp Dijon Mustard
1/3 cup fresh parsley coarsly chopped
3 tbsp Fresh Garlic, minced
Zest from 4 oranges
Salt & Pepper
Olive Oil
Total $$$ damage est: $25
Directions:
Pour 1 cup of the orange juice over the steaks and let stand for at least an hour in the fridge.
Pour the remaining orange juice, dijon mustard into a medium sauce pan. Boil over med-high heat until sauce has thickend and reduced by at least half. Season with salt and pepper.
Mix orange zest, garlic and parsley in a small bowl, and set aside.
Brush the fish with olive oil, and season with salt and pepper. Grill swordfish until done (about 4 minutes on each side.) Be carefull not to overcook the steaks, fish dries out very fast.
To Serve:
Simply cover fish with orange sauce, then sprinkle some of the parsely/zest/garlic mix over top.
Suggested sides:
mandarin salad (spring greens, mandarin oranges, walnuts, fetta cheese, carrot shreds, vinegrette dressing), grilled lemon asparagus, garlic potatoes, caramelized spaghetti squash.
These recipes are generally mixtures of recipes from a few of my favorite cookbooks. On the menu this weekend: Chicken or Pork Satay with a chili-peanut sauce and a traditional Som Tum (papya salad), served with jasmine rice. Enjoy 😀
Chicken or Pork Satay:
Total $$ damage: ~$35
Serves: 4
Ingredients:
Misc:
Bamboo skewers, soaked in water for at least an hour.
Meat:
4 bonless/skinless chicken breasts (aprox 1.5 lbs), or 1.5 lbs pork tenderloin filets
2 tsp softened light brown sugar
Marinade:
1 tsp cumin seeds
1 tsp fennel seeds
1½ tsp coriander seeds
6 small yellow onions, chopped
1 garlic clove, crushed
1 lemon grass stalk, trimmed
6 large cahew nuts
½ tsp ground tumeric
¼ tsp fish sauce
Peanut Sauce:
4 small yellow onions, sliced
2 garlic cloves, crushed
¼ tsp fish sauce
6 cashew nuts
2 lemon grass stalks, trimmed, lower 2 inches sliced
3 tbsp sunflower oil
2 tsp chilli powder
14 oz can of coconut milk (lite coconut milk is less fattening, but less flavorful)
5 tbsp tamarind water (if you can't find this, you can use 2 tbsp tamarind concentrate mixed with 3 tbsp of water)
1 tbsp softened light brown sugar
1/2 cup crunchy peanut butter
Directions:
Cut chicken/pork long, thin strips, no thicker than 1/4" and place them into a bowl. Sprinkle with 2 tsp brown sugar and set aside.
Make your marinade: dry fry all seeds (cook in a small skillet or wok without oil for 5 minutes or so. Be careful not to burn them. This dries the seeds out and gets the flavor ready to be absorbed by the other ingredients of the marinade) and put them in a food processor untill they are a powder. Set aside. Chop the lower 2 inches of the lemon grass and put it in the food processor. Add the remainder of the ingredients for the marinade into the processor and process until contents become a fine paste. Scrape contents into the bowl with the meat and stir until all peices are completely covered with the paste. Cover with plastic wrap and let marinate for at least 4 hours (preferably overnight) in your fridge.
Prepare the Peanut Sauce: process the onions with the garlic and fish sauce. Add the nuts and the lower parts of the lemon grass stalks. Process until mixture becomes a fine paste. Heat the sunflower oil over medium-high heat in a wok and stir-fry the mixture for 3 minutes. Add the chilli powder and cook for a couple more minutes. Stir in the coconut milk (be careful, the oil will sputter) and bring to a boil. Reduce the heat to medium low and add the tamarind water, brown sugar and peanut butter, stirring constantly. Allow sauce to reduce and thicken until it is saucy.
Thread the chicken/pork onto the bamboo skewers. Cook over a barbeque or under a broiler for about 5-7 minutes (untill the meat is golden and tender) brushing with peanut oil or sunflower oil occasionally if needed. Serve with hot peanut sauce.
Som Tum
Total $$: $25
Serves: 4
Ingredients
Directions:
Half the papyas and scrape the seeds out. Peel the skin using a carrot peeler (swivel vegetable peeler). Shred the flesh with a coarse grater.
Put the garlic, shallots, sliced chillis and salt into a large mortar and grind to a paste with a pestle. Add the shredded papya, little by little and pound until it becomes slightly limp and soft. Add sliced green beans and tomato wedges and crush them lightly while stirring. Add lime juice and sugar, stir. Flavor the salad to taste with the fish sauce (be careful, this stuff is very strong, use ¼ teaspoon at a time). Serve over jasmine rice and sprinkled with crushed peanuts.
Chicken or Pork Satay:
Total $$ damage: ~$35
Serves: 4
Ingredients:
Misc:
Bamboo skewers, soaked in water for at least an hour.
Meat:
4 bonless/skinless chicken breasts (aprox 1.5 lbs), or 1.5 lbs pork tenderloin filets
2 tsp softened light brown sugar
Marinade:
1 tsp cumin seeds
1 tsp fennel seeds
1½ tsp coriander seeds
6 small yellow onions, chopped
1 garlic clove, crushed
1 lemon grass stalk, trimmed
6 large cahew nuts
½ tsp ground tumeric
¼ tsp fish sauce
Peanut Sauce:
4 small yellow onions, sliced
2 garlic cloves, crushed
¼ tsp fish sauce
6 cashew nuts
2 lemon grass stalks, trimmed, lower 2 inches sliced
3 tbsp sunflower oil
2 tsp chilli powder
14 oz can of coconut milk (lite coconut milk is less fattening, but less flavorful)
5 tbsp tamarind water (if you can't find this, you can use 2 tbsp tamarind concentrate mixed with 3 tbsp of water)
1 tbsp softened light brown sugar
1/2 cup crunchy peanut butter
Directions:
Cut chicken/pork long, thin strips, no thicker than 1/4" and place them into a bowl. Sprinkle with 2 tsp brown sugar and set aside.
Make your marinade: dry fry all seeds (cook in a small skillet or wok without oil for 5 minutes or so. Be careful not to burn them. This dries the seeds out and gets the flavor ready to be absorbed by the other ingredients of the marinade) and put them in a food processor untill they are a powder. Set aside. Chop the lower 2 inches of the lemon grass and put it in the food processor. Add the remainder of the ingredients for the marinade into the processor and process until contents become a fine paste. Scrape contents into the bowl with the meat and stir until all peices are completely covered with the paste. Cover with plastic wrap and let marinate for at least 4 hours (preferably overnight) in your fridge.
Prepare the Peanut Sauce: process the onions with the garlic and fish sauce. Add the nuts and the lower parts of the lemon grass stalks. Process until mixture becomes a fine paste. Heat the sunflower oil over medium-high heat in a wok and stir-fry the mixture for 3 minutes. Add the chilli powder and cook for a couple more minutes. Stir in the coconut milk (be careful, the oil will sputter) and bring to a boil. Reduce the heat to medium low and add the tamarind water, brown sugar and peanut butter, stirring constantly. Allow sauce to reduce and thicken until it is saucy.
Thread the chicken/pork onto the bamboo skewers. Cook over a barbeque or under a broiler for about 5-7 minutes (untill the meat is golden and tender) brushing with peanut oil or sunflower oil occasionally if needed. Serve with hot peanut sauce.
Som Tum
Total $$: $25
Serves: 4
Ingredients
- 1 green papya
4 cloves garlic, chopped coarsely
3-4 fresh Bird's Eye chillis, chopped (seranos can be used if you can't find Bird's Eyes)
1 tbsp chopped shallots
½ tsp salt
8 large green beans, sliced lengthwise into 6 peices each
8 cherry tomatoes
fish sauce
1 tbsp granulated white sugar
juice of 1 lime (approx. 1½ tbsp)
4 tbsp crushed roasted, unsalted peanuts.
3 cups jasmine rice, prepared.
Directions:
Half the papyas and scrape the seeds out. Peel the skin using a carrot peeler (swivel vegetable peeler). Shred the flesh with a coarse grater.
Put the garlic, shallots, sliced chillis and salt into a large mortar and grind to a paste with a pestle. Add the shredded papya, little by little and pound until it becomes slightly limp and soft. Add sliced green beans and tomato wedges and crush them lightly while stirring. Add lime juice and sugar, stir. Flavor the salad to taste with the fish sauce (be careful, this stuff is very strong, use ¼ teaspoon at a time). Serve over jasmine rice and sprinkled with crushed peanuts.
loup garou
Lifer
Just made this the other night:
Crabmeat Stuffed Flounder
2 whole large flounder, with heads & guts removed, scaled
1 package lump crabmeat, or pick 6-10 large boiled crabs
1/2 large container of breadcrumbs (forgot the exact measurement)
2 eggs
1/2 can cream of mushroom soup
4 stalks celery
1 medium white onion
2 heads garlic
1 small package mushrooms
1 lemon
1 stick butter
paprika
Tony Chachere's or other creole seasoning or cayenne pepper
Finely chop all the vegetables and mince garlic. Saute in 1 tbsp butter in a very large pan.
Add crabmeat to vegetables. Saute on low for about 5 min, adding a bit of Tony Chachere's. Careful not to break up lumps.
Mix breadcrumbs, more Tony Chachere's, eggs, mushroom soup, 2 tbsp melted butter, and 1/2 cup water.
Add breadcrumb mixture to crab/veggie mixture, saute on low for about 5-10 min, until reaches doughy consistency. Again, careful not to break up lumps of crabmeat too much. Allow to cool to room temperature (do not put in refridgerator).
Use a filet knife to 'T' flounder on the 'top' (dark side). Cut from where the head was to the tail down to the backbone. Then run blade of knife (not the tip) along that incision towards the fins on both sides, so that there are two 'flaps' of meat and below is mostly bones.
Stuff pocket between flaps of each flounder with about 1" of stuffing, then add a few pats of butter. Add another 1-2" of stuffing on top of this depending on size of fish and amount of stuffing left. Top with thinly sliced lemon and paprika. Place fish on greased baking sheet (grease it good, because the fins will melt in the oven and become a HUGE pain to clean off later) and bake at 350F for 35 minutes or until lemon slices have wilted, fish meat flakes off the bone, and a knife can be inserted in stuffing and come out clean.
Serves 4-6.
I'll post my recipe for mirliton casserole later. It's always a big hit during the holidays.
Crabmeat Stuffed Flounder
2 whole large flounder, with heads & guts removed, scaled
1 package lump crabmeat, or pick 6-10 large boiled crabs
1/2 large container of breadcrumbs (forgot the exact measurement)
2 eggs
1/2 can cream of mushroom soup
4 stalks celery
1 medium white onion
2 heads garlic
1 small package mushrooms
1 lemon
1 stick butter
paprika
Tony Chachere's or other creole seasoning or cayenne pepper
Finely chop all the vegetables and mince garlic. Saute in 1 tbsp butter in a very large pan.
Add crabmeat to vegetables. Saute on low for about 5 min, adding a bit of Tony Chachere's. Careful not to break up lumps.
Mix breadcrumbs, more Tony Chachere's, eggs, mushroom soup, 2 tbsp melted butter, and 1/2 cup water.
Add breadcrumb mixture to crab/veggie mixture, saute on low for about 5-10 min, until reaches doughy consistency. Again, careful not to break up lumps of crabmeat too much. Allow to cool to room temperature (do not put in refridgerator).
Use a filet knife to 'T' flounder on the 'top' (dark side). Cut from where the head was to the tail down to the backbone. Then run blade of knife (not the tip) along that incision towards the fins on both sides, so that there are two 'flaps' of meat and below is mostly bones.
Stuff pocket between flaps of each flounder with about 1" of stuffing, then add a few pats of butter. Add another 1-2" of stuffing on top of this depending on size of fish and amount of stuffing left. Top with thinly sliced lemon and paprika. Place fish on greased baking sheet (grease it good, because the fins will melt in the oven and become a HUGE pain to clean off later) and bake at 350F for 35 minutes or until lemon slices have wilted, fish meat flakes off the bone, and a knife can be inserted in stuffing and come out clean.
Serves 4-6.
I'll post my recipe for mirliton casserole later. It's always a big hit during the holidays.
SHoddyCOmp
Platinum Member
wtf
MercenaryForHire
Lifer
From one of a billion threads that show up when you pull a Search on "Dinner" in ATOT ...
Merc's Chili
- M4H
Merc's Chili
- M4H
Best Leg of Lamb Ever with Sauce.. Its Greek.
For Lamb:
1 Leg of Lamb
1/2 Cup Chicken base
1/4 Minced Garlic
1/2 Cup Lemon Juice
2 cups of water
Cook Lamb in large pan at 325 for 4-6 hours depending on size of Leg, baste periodical to make sure Lamb doesn't dry out on top.. Add water if liquid evaporated from bottom.
Sauce:
1/2 Gallon of water
1 cup Tomato Sauce
1 cup Tomato chunks
1/4 cup of chicken base
2 Tsp. of garlic
Stock from Leg of lamb..
Boil all ingredient for at least 20min then thicken with flour/butter rue..
For Lamb:
1 Leg of Lamb
1/2 Cup Chicken base
1/4 Minced Garlic
1/2 Cup Lemon Juice
2 cups of water
Cook Lamb in large pan at 325 for 4-6 hours depending on size of Leg, baste periodical to make sure Lamb doesn't dry out on top.. Add water if liquid evaporated from bottom.
Sauce:
1/2 Gallon of water
1 cup Tomato Sauce
1 cup Tomato chunks
1/4 cup of chicken base
2 Tsp. of garlic
Stock from Leg of lamb..
Boil all ingredient for at least 20min then thicken with flour/butter rue..
MomAndSkoorbaby
Diamond Member
Wow! We got some good food stuffs going on here! 😀
Grilled Green Chili Chicken
This is a simple one to make
1 green chile per chicken breast. They come into season in august/september.
Grill the pepper till it blisters. Once it blisters peel the skin off, remove seeds as needed(the seeds are the hot part)
Marinate and grill chicken breasts as desired.
When the chicken is almost done, lay the peeled pepper over the top of the chicken breast.
Cover with a slice of cheese of your choice. Swiss always works well.
This also works well with pork chops.
Green chilis are only in season for a short time. Buy them, grill them and then freeze them unpeeled.
This is a simple one to make
1 green chile per chicken breast. They come into season in august/september.
Grill the pepper till it blisters. Once it blisters peel the skin off, remove seeds as needed(the seeds are the hot part)
Marinate and grill chicken breasts as desired.
When the chicken is almost done, lay the peeled pepper over the top of the chicken breast.
Cover with a slice of cheese of your choice. Swiss always works well.
This also works well with pork chops.
Green chilis are only in season for a short time. Buy them, grill them and then freeze them unpeeled.
Vic's Sisters Hot Spinach Dip
Ingredients:
3 jalapeno peppers, seeded & chopped
1 small onion, finely chopped
2 tablespoons oil
1 (300g) package frozen spinach thawed
1 tablespoon red wine vinegar
1 (250g) package cream cheese, room temperature
2 cups grated monterey jack cheese
2 tomatoes, chopped
½ cup light cream
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Preparation
1. sauté peppers and onions in oil until tender. Place in large bowl.
2. squeeze excess moisture out of spinach. Add to onion mixture.
3. stir in vinegar, cream cheese, monterey jack cheese, tomatoes, cream
and salt and pepper.
4. place dip mixture into greased 5 cm baking dish.
5. bake uncovered at 400 degrees F for 25 minutes or until bubbly.
Makes 4 cups.
serve with taco chips.
Ingredients:
3 jalapeno peppers, seeded & chopped
1 small onion, finely chopped
2 tablespoons oil
1 (300g) package frozen spinach thawed
1 tablespoon red wine vinegar
1 (250g) package cream cheese, room temperature
2 cups grated monterey jack cheese
2 tomatoes, chopped
½ cup light cream
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Preparation
1. sauté peppers and onions in oil until tender. Place in large bowl.
2. squeeze excess moisture out of spinach. Add to onion mixture.
3. stir in vinegar, cream cheese, monterey jack cheese, tomatoes, cream
and salt and pepper.
4. place dip mixture into greased 5 cm baking dish.
5. bake uncovered at 400 degrees F for 25 minutes or until bubbly.
Makes 4 cups.
serve with taco chips.
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