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Top Three Favorite Recipes - Page 2

post #31 of 39

This sounds amazing! Do you ever add peanut butter to your cookies? I'm wondering if that changes the consistancy?

post #32 of 39

Zombie_Chef, You didn't mention cooking the shrimp for the shrimp mousse. Do you use them raw or was that an oversight?

 

pd

post #33 of 39

In order to answer your question I am going to take the liberty of responding for zombie_chef since he hasn't been here in 15 years, when making shrimp mousse you do not cook the shrimp before making the mousse. The cooking occurs later, think of it like making hamburger patties. You don't cook the ground beef first. In this case the mousse is spread on trout fillets which are then rolled up and poached. Hope that helps to clarify things

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #34 of 39

Cheflayne, Thank You! This makes perfect sense.

 

pd

post #35 of 39

My top 3, mainly because of how easy they are to make and nothing fancy...

 

1. Scrambled egg, with garlic, cherry tomatoes, spring onions, feta cheese. On some good bread. 

 

2. Spaghetti carbonara with spicy chicken.

 

3. Tortilla Pizzas, passata, spinach, mozza cheese, and an egg, bang in the middle for good measure.  

post #36 of 39

1. potato salad...dressed with mayo and sour cream heavy with fresh dill and a sprinkle or two Hidden Valley green onion dip mix (to taste...pretty salty and huge onion hit) has always been a favorite on the catering menu....

 

2. Gma Van's devils' food cake (three layers filled and iced with a soft ganache) I like it cold so always hide a slice lol.

 

3.Family nite King Ranch casserole....if you have never had this pm for the recipe....mine came from one of those church lady cookbooks and has that perfect balance of corn tortilla vs creamy mildly spicy chicken filling.

 

mimi

post #37 of 39

how about a recipe for italian sausage in dumplings?

post #38 of 39
Quote:
Originally Posted by Experimenter View Post
 

how about a recipe for italian sausage in dumplings?

 

Potato dumplings (gnocchi) ?

 

mimi

post #39 of 39
1. Roasted root vegetable hash: 1 cup each of any combination of diced root vegetables. I usually use carrots, Yukon gold potatoes, rutabaga, turnips, white sweet potato, butternut squash, onion, garlic. Toss with olive oil, salt, pepper, chopped parsley. Roast 400 degrees until just tender.

I eat it as a side dish or use it as filling for hand pies, just create a roux, add broth, then hash. Tonight I added beef to hash and made hand pies. I make extra and freeze. I also use it in soups, just add it at the very end since it's already cooked.

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2. Broccoli salad: this is a copycat from a salad sold at Raley's supermarket.
1 1/2 cups broccoli, raw, OR blanched, shocked, and diced
1 cup apple, diced
1/2 cup carrots, diced or shredded
1/2 cup celery, diced
1/2 cup red onion diced
2 oz raisins or currants
2 oz dried sour cherries or cranberries (I prefer Trader Joes sour cherries)
2 oz toasted sunflower seeds or toasted pumpkin seeds

Dressing:
3/4 cup mayonnaise
1/8 cup apple cider vinegar (you can add more vinegar, I just like my dressing more creamy that tart)
1 1/2 TBSP dijon mustard
1 TBSP sugar
2 tsp celery seed
1/4 tsp white pepper

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3. Grilled skirt or flank steak
1 1/2 lbs skirt or flank steak

Marinade (marinade at least 2 hours)
1/2 c olive oil
1/3 c soy sauce
1/4 c wine vinegar
3-4 TBSP Worcestershire
juice from 1 large lemon or small orange
1 full TBSP Dijon style mustard
1 TBSP maple syrup or honey
1 tsp gr. cumin
3-4 cloves garlic chopped
2-3 stems fresh rosemary
Fresh gr. black pepper
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