Anyone have a good cocktail sauce recipe?
mxk3 z5b_MI
last year
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Anyone have a good Italian bread recipe?
Comments (37)Tammy, some very wet doughs, like that Italian, WILL spread when rising, I never get the shaping well enough to keep it from turning into a pancake. I've tried shaping the loaf on a towel with the edges pulled up to keep it from running, but I can't get it off the cloth without deflating the dough. I know there are canvas cloths for that purpose too. If I have to do something more than twice, I run out of patience with it and it's as likely to go into the garbage as it is into the oven. Since I have absolutely no patience when it comes to messing around with it any more, I have reverted to baking in a long pan shaped like a "u", with no ends (I hope that made sense). It makes a long crusty baguette type loaf and that's good enough for me. Hopefully you are more patient than I am, my last batch I gave up on, flattened out and made foccacia and it was darned good. (grin) Yeah, I know, if I messed with it long enough and tried enough times, it would work. I just don't care enough, so I toss it in that pan instead of going back and reading Ann T's excellent pictorial one more time. Annie...See MoreCocktail sauce recipe - looking for out of the ordinary
Comments (22)I know I've posted this one several times over the years, but I do love this salad and especially the sauce. I use pink grapefruit when I can get it. SHRIMP SALAD WITH GRAPEFRUIT Serves 4 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayenne pepper 1 t Paprika Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt. SharonCb...See MoreAnyone Have a Good Recipe for Cabbage and Ramen Noodle Salad?
Comments (6)Napa Salad 1 large head of Napa cabbage, washed and shredded 2 packages of Ramen Noodles, crushed and uncooked (discard flavor packet or use later) 1/2 cup slivered almonds 1/2 cup butter (1 stick) 1/2 teaspoon sesame oil or roasted peanut oil (optional) 1/2 cup vegetable oil 1/2 cup seasoned rice wine vinegar 1/2 cup sugar 2 tablespoons soy sauce Sauté in large pan Ramen Noodles, almonds and butter until lightly browned. Mix oil, vinegar, soy sauce and sugar to make dressing. Twenty minutes before serving, mix cabbage, dressing and noodle mixture together and toss. Note: We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night. Napa Salad is our most requested side dish when having a crowd over. It's also great for taking to a covered dish event. To travel, prepare cabbage, dressing, noodle mixture separately and combine when ready to serve. Linda...See MoreAnyone have a good chili recipe?
Comments (21)This is my favorite recipe but it calls for filet mignon so I save this one for when we may have guests (we sponsor local college students who often come for dinner, or if dh is having a couple friends over for a football game, etc). A friend of mine gave me the recipe - she found it online and made it for a chili cookoff and everyone raved about it. It apparently originated at Gallagher's Steak House in NYC. Please note that this is obviously for a large group. I either halve the recipe when I make it or I freeze half of it. I also don't think I use nearly that much butter, nor do I add any at the end like it calls for. Gallagher's Guinness & Filet Mignon Chili Gallagher's Guinness Stout & Filet Mignon Chili CDKitchen http://www.cdkitchen.com Serves/Makes: 15 | Ready In: 30-60 minutes Ingredients: 1 cup salted butter 1 pound filet mignon, cut in 1/4-inch dice 5 pounds ground sirloin 2 cups onion, cut in 1/4-inch dice 1 chile pepper, seeds and veins removed, cut in 1/8-inch dice 1/2 cup Guinness stout 1/4 cup flour 2 cups crushed tomatoes 1/4 cup tomato paste 4 cups beef stock 1 cup black beans, cooked or canned (rinsed and drained) 1 cup kidney beans, cooked or canned (rinsed and drained) 1/2 cup chili powder 1 teaspoon ground cumin 1 tablespoon kosher salt 2 teaspoons ground white pepper 2 tablespoons dark brown sugar 2 cups shredded cheddar cheese ***Garnish*** sour cream diced red onions diced bell pepper shredded cheddar cheese diced tomatoes chopped fresh cilantro Directions: Heat a large saucepan or Dutch oven over medium high heat. Add half the butter. When melted add the filet mignon and cook, stirring occasionally, until browned. Add the ground sirloin and cook until no longer pink. Remove the meat and set aside. Drain off all but 2-3 tablespoons of grease from the pan. Add the onion and chile pepper to the pan and cook for 3-4 minutes or until the onion is soft. Return the meat to the pan and add the Guinness. Bring to a boil for one minute. Add the flour, stirring constantly for one minute. Add the crushed tomatoes, tomato paste, and beef stock. Stir to mix well. Reduce the heat to a low simmer. Add the black and kidney beans, chili powder, cumin, salt, white pepper, and brown sugar. Let simmer for 30 minutes, uncovered. Stir the chili occasionally. Add the remaining butter and cheddar cheese. Stir well until the butter is incorporated and the cheese is melted. Serve hot. Place in individual bowls and garnish with sour cream, onions, bell pepper, cheese, tomatoes, and/or fresh cilantro....See Moremxk3 z5b_MI
last yearsleevendog (5a NY 6aNYC NL CA)
last year
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gardengal48 (PNW Z8/9)