[Madam Corvax]

Ok, here is my very reliable dinner dish, very easy and very quick:

You need (ingredients for 2 people)

pasta (spaghetti), as much as you like
2 handfuls of mushrooms (about 200g)
1/2 large red pepper
4 slices of striped bacon or ham or sausage or any meat, peferably smoked

a chunk of blue cheese (about 75 to 100 g, I should think)
single cream, or plain yogurt, about 100 g
1 clove of crushed garlic or powdered garlic

Boil spaghetti al dente

While the water is boiling, dice bacon, put in onto a frying pan with lid. Then chop pepper, add to bacon, then chop mushrooms, add to bacon and pepper. COver the pan, let it simmer until all is nice and tender.

Grate the cheese, add as much cream or yogurt to make a thick "dip", add garlic.

Warm plates, put spaghetti, then shrooms with pepper and bacon, then a generous spoonful of the dip.

Any more good ideas?

[J m HofMarN]

Fiesta stuffed chicken breast:

2 large chicken breasts, butterflied
2 handfulls of blended shredded mexican cheeses.
1 handfull of corn
1 handfull of sliced spring onions
1 handfull of sliced red pepper
1 handfull of sliced red onion
chili powder to taste

ground tortilla chips of your favorite colors, I prefer white and red.

To butterfly chicken breat lay it down flat. set one hand on the top firmly. Each chicken breast should look like a capital letter D when you start out because there will be a straight side and a curved side. Set your knife on the straight side about halfway up the chicken (IE if the chicken rises an inch above your cutting board you'd have your knife about half an inch up) and begin cutting into the chicken. You dont want to cut it fully in half, just get it to the point that you can spread it open but it's still connected. When you're done you should have what looks like a butterfly: [)(] kind of like that.

Now lay it down like that and mix together all of your veggies. Put as much as you can fit onto one side of the chicken and then fold it over so it looks like a very lumpy letter D again. Now secure it with a skewer so it dosnt all fall out. You need to be very gentle with your chicken now to prevent the leakage of the stuffing. Now in a food processer grind up some tortilla chips and lay the mixture on a cutting board. Get the chicken wet using water, egg, or milk. Now coat it in the tortilla mixture and sprinkle with chili powder. Roast the chicken at 350 for 40 minutes to 1 hour.

( this dish has been served at our restaurant but since its my creation I can distribute it freely, here's another ultra impressive meal that you can find among other five star flavours. By the way, if you're planning a trip to virginia or are just planning to eat there I highly recomend the place I work at, you can find it at www.woodruffinns.com )

Pasta Milano

5 cups heavy cream
12 cloves garlic, roasted.
1/2 cup chopped and drained sun dried tomatoes.
one container of Kraft grated parmesan cheese
2 tablespoons fresh finely chopped basil
4 tablespoons fresh finely chopped parsley
1 teaspoon ground nutmeg
2 teaspoons dry oregano
1 bottle white table wine (not cooking wine! If you use cooking wine I will come to your house and have several burly men perform an invigorating massage on your person!!!)
2 teaspoons freshly ground black pepper

skin the garlic and put garlic cloves on some tin foil and drizzle with olive oil. Sprinkle with salt and roast until they begin to turn golden brown and smell sweet. While the garlic is roasting combine the wine and cream in a large pot and begin to simmer over medium to medium-high heat, stirring often. When the garlic is done (10-20 minutes) put it into a food processor and puree it. Add the garlic, pepper, oregano, and nutmeg to the wine-cream mixture.

Let it continue to simmer while you finely chop the sundried tomatoes in your food processor. Drain the sundried tomatoes in a fine strainer and rinse with cold water once to make sure they won't bleed their color into the pasta sauce. When they're rinsed and drained put them into the cream mixture. Finally, pound the parmesan container against a counter to avoid lumps and begin to slowly sprinkle it into the cream mixture while stirring constantly to incorporate.

Once the parmesan is fully incorporated let the mixture reduce to the consistency you prefer (it should be able to coat a ladle) and then stir in your chopped fresh herbs. Serve over Linguini or Farfale and top with grilled chicken if you wsih. But don't put this sauce on Spaghetti or I beat you with sticks. I hate spaghettil.

For an interesting change try using pink peppercorns rather than black pepper.

This post has been edited by J m HofMarN: 26 January 2005 - 08:25 PM

[Jordan]

Beer Steak.

1 steak
1 can of guiness or any dark ale

Sautee steak in beer for 1 hour or so.

Cook steak on barbeque.

Enjoy!

[J m HofMarN]

Don't you mean marinate rather than sautee?

[Slade]

Blech, beer and steak, my tongue's arch nemeses! I did chuckle though. And I'll be sure to contribute a recipie some time soon.

[Emu]

sorry to necromance, but this is a good thread!

that, and I just invented the best drink ever!!!

step 1. make some Thai tea. (chai would probably work really well, too.)
step 2. add coconut milk instead of regular or condensed milk.
step 3. add ginger syrup (the syrup that's left over after you boil ginger slices in sugar water to make crystallized ginger. plain sugar works, too.)
step 4. drink.
step 5. marvel at its amazingness.
step 6. ???
step 7. Profit!!!

This post has been edited by Emu: 19 June 2007 - 09:01 PM

[Deepsycher]

I never tried Thai or Chai tea. I wonder if it would taste good with a spoonful of organic chocolate ice cream?

This post has been edited by Deepsycher: 19 June 2007 - 09:17 PM

[Emu]

oh, definitely! I think I'm going to need to try that!

[barend]

mud-pie

2 parts dirt
1 part water

mix contents on ground, allow to 5 minutes to set, bake at 28-35 degrees celcius (sunlight) for 2-3 hours.

ready to serve.

(sprinkle dry dirt and small rocks as desired)

[Spoon Poetic]

When I was 10 or so, I used to wonder at one of my best friend's older sister that actually would make mud pies and cookies and things, and coat them in powdered sugar or frosting and things, and feed them to the boys that bugged her with constant asking-out and things...

Sorry for the randomness, Barend's post just made me have that random flashback.

One of my favourite recipes, one of my best friends and I made up on a whim when we were 14. They are so easy, and people will tell you you're the best baker in the world:

Follow the instructions on a box of regular brownies (not anything that has stuff you add like Hershey's syrup or anything). But then when you have all the ingredients dumped in and mixed a bit, add about a third to a half a regular-sized bag of semisweet chocolate chips. Mix them in - they actually help to get the brownie batter mixed well, too (I've seen many a batch of brownies be merely mediocre do to not being completely mixed). After pouring them into the pan, sprinkle another third to half the bag of chocolate chips on top. Bake them, and right when you get them out and they're still hot, drizzle chocolate syrup on top in a pretty zig-zag pattern from corner to corner, and then caramel syrup in a pretty zig-zag pattern in the opposite direction from the other corner to corner.

They're pretty, and sooooooooo good (as long as you like chocolate, anyway). Better when made from scratch, but they're so good that people swear you must have made them from scratch. I've had people ask to pay me to make them before. I've never shared the recipe before, but since I can't bake for you guys, I figured I'd give you all a chance to taste my internationally famous brownies anyway.