This is a "copycat" recipe for Pasta Milano that I've perfected over several attempts. We now honestly enjoy it more... [TheRedKitchen]

Alfredo sauce ingredients:

¼ cup butter
1 cup heavy cream
1 clove garlic, crushed
1½ cups grated fresh Parmesan cheese
¼ cup chopped fresh parsley

1. Melt butter in medium sauce pan over medium-low heat.
   
2. Add cream and simmer for five minutes.
   
3. Then add garlic and cheese and whisk quickly, heating through.
   
4. Stir in parsley and add to recipe below.

Pasta Milano ingredients:

1 tsp. olive oil
1 tsp. roasted garlic
1 cup sliced mushrooms
1 Tbsp. sun dried tomatoes
1 tsp. fresh parsley
2 oz. chicken stock
3-5 oz. cooked pulled chicken*
1 cup Alfredo sauce
4 oz. cooked bow tie pasta (about 2 cups cooked)
1 Tbsp. grated fresh Parmesan cheese

1. Heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.
   
2. Add Alfredo sauce, bow tie pasta and toss.
   
3. Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.

3:40:54 PM    

My Emeril imitation. I have to head out to the story on this rainy morning to pick up ingredients for my special turkey gravy. Every year my friends in Salem get together around Thanksgiving for a turkey dinner. Everyone pitches in and I provide the gravy. It is an amazing gravy-- I've been making it for 8 years and every year it gets rave reviews. I suggest you try it out; the turkey cooking recipe that goes with it produces a great bird too. The recipe is originally from Bon Appetit... [Bettnet.com - Musings From Domenico Bettinelli Jr.]

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth

For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Make turkey:
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.

Meanwhile, prepare gravy:
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

3:39:13 PM    

Dori Smith of Backup Brain:

Just because I'm thinking of it, here's the Famous Caramel French Toast recipe. Highly recommended for Christmas morning breakfasts.

1 stick unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 1 loaf French bread 5 large eggs

1 1/2 cups half-and-half 1 teaspoon vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13"x9"x2" baking dish. Cut six 1-inch thick slices from center portion of bread, reversing ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 24 hours.

Preheat oven to 350° and bring bread to room temperature. Bake uncovered in middle of oven until puffed and golden, 35 to 40 minutes. Serve immediately.

...making me hungry. must buy eggs. and bread. and Grand Marnier. and brown sugar. mmmmmmmm.  other people feel the same way. [a klog apart]

3:38:18 PM    

1 lb confectioners' powdered sugar
6 tbsp butter
1/2 cup cocoa powder
1/4 cup milk
1 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
1/4 tsp salt

Heat sugar, butter, cocoa, milk, vanilla, and salt in a saucepan over medium/low heat. Stir just until smooth. Stir in nuts if using, then quickly pour mixture into a buttered 9x5" loaf pan. Cool, remove and cut. Makes about 20 pieces. [TheRedKitchen]

3:37:45 PM    

2 lbs sausage cut into bite-size pieces
1 cup chili sauce
1/2 cup ketchup
14 ounce can of peach slices
1/2 cup sugar
2 teaspoons curry powder
1 small onion chopped

Brown sauages in fry pan and drain excess fat. Place in 1.5 quart cassarole. Mix the remaining ingrediants together and pour over sausages. Cook uncovered in 350 degree oven for 30 minutes. Stir and cook for a further 15 - 20 minutes.

3:36:53 PM    

Microwave Hollandaise Sauce.

This is a recipe for microwave hollandaise sauce that is delicious and easy! It is from the cookbook,  Colorado Cache Cookbook, by the Junior Leage of Denver. Yes, hollandaise sauce is fattening, but it's sooooo good and if you just make it occasionally, it is okay - I said so! And you can't beat it for putting over baked salmon!

1/4 cup butter

1/4 cup light cream (I use half and half)

3 egg yolks, lightly beaten

1 tablespoon fresh lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon salt

dash of cayenne peppr

Melt butter in a 4 cup glass container in microwave for 1 minute. Stir in remaining ingredients and cook 1 minute. Stir once while cooking. Stir briskly with wire wisk until light and fluffy. Don't overcook or sauce will curdle.

(MY NOTE: I put it in the microwave on about 1/2 power and take it out 3 or 4 times to stir with the wire wisk. I have never tried their directions for only 1 minute - I want to watch it closer than they say.)

3:36:01 PM    

Ingredients:
1 cup unsalted butter
1 ½ cups sugar
1 extra large egg
½ cup corn syrup
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon pepper
½ teaspoon ground anise

Directions:
1. Preheat oven to 350º F.
2. In a large bowl, cream together the butter and sugar.
3. Add the egg and corn syrup and combine thoroughly.
4. In a separate bowl combine flour, baking soda, salt and spices.
5. Pour the spiced flour mixture into the butter mixture and combine thoroughly with a wooden spoon until it pulls together to form dough. You may need to moisten with a bit of warm water if it is too dry.
6. Divide the dough into 4 separate balls of dough.
7. With both hands, roll each ball into a long snake and cut into ½ inch chunks with a sharp knife. Dredge each chunk/ball into granulated sugar.
8. Stand each chunk right side up or roll into a 1½ inch ball on a lined baking sheet and bake at 350º F for 5 minutes for chewy cookies or 10 minutes for crunchy cookies.
9. Pull cookies out of the oven and let them rest for 5 minutes. Then transfer cookies to a cooling rack.

3:34:50 PM    

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

3:34:12 PM    

Ingredients:
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal

Directions:
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.

Cut into 2-inch squares when cool. Best if served the same day.

MICROWAVE DIRECTIONS:
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.Microwave cooking times may vary.

3:33:44 PM    

This recipe is closely guarded in Cincinnati, "Chili Capitol of the US." Served originally by Greek immigrants in the 1920's. There are now franchises, particularly the Skyline Chili Parlors, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don't be put off by all of the spices, there is no wrong way to make this. Recipe for 4

1 pound chuck, ground fine 2 medium chopped onions 2 cloves garlic, minced 1 cup tomato sauce 2 tablespoons ketchup 1 cup water 1 tablespoon red wine vinegar 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon black pepper 1 teaspoon honey 1 teaspoon salt

1/2 ounce unsweetened chocolate, grated 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon marjoram 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon mace 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
   
2. Next comes the chili, cover the noodles.
   
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
   
4. Chopped onions. Spread them out to taste.
   
5. Spread cheddar cheese on quickly so it melts a bit. Don't skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.
   

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

3:32:32 PM    

8-10 ounces fresh sliced mushrooms
2 medium onions, diced
1 large (20-ounce) sirloin or top round steak, cut into inch-long strips
Flour for dredging
3/4 cup red wine (less if desired - refer to cooking directions)
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
good quality olive oil for frying
Egg noodles
parsley for garnish

In a saute pan, heat olive oil and saute the mushrooms first, then add in the onions. In a separate pan, brown strips of sirloin that have been dredged in flour then set aside. When the onions and mushrooms are somewhat tender, deglaze both of the pans with a little of the red wine and combine all ingredients into one pan. Add 2 cups beef stock, or 2 cups beef stock and wine combined, then 1/2 of the pint of sour cream and season to taste. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is fine... just stir the pot. Before serving, add the balance of the sour cream and stir to combine. Serve over noodles and garnish with parsley. [TheRedKitchen]

3:30:07 PM    

This makes the perfect accompaniment to any curry vegetarian or meat based, they are very easy to make and the fresh flavours are very different when you do cook it yourself. Give it go.

Ingredients:

1. * 3 x tbsp sunflower oil
2. * 1 x tsp mustartd seeds
3. * 1 x pinch ground cumin
4. * 1 x tsp turmeric
5. * 1 x tsp ground coriander
6. * 1 x tsp garam masala
7. * 1 x tsp chilli powder
8. * 1 x knob fresh ginger, peeled and grated
9. * 6 x potatoes, peeled, parboiled and cut into cubes
10. * 4 x knobs butter
11. * 4 x tomatoes, cores removed and flesh diced
12. * 1 x handful fresh coriander, roughly chopped

Directions:

3:29:37 PM    

• 2 tablespoons ghee or vegetable oil
• 1 onion, chopped
• 600g boneless chicken breasts, cut into small pieces
• 1 capsicum (green bell pepper), deseeded and cut into 1/2" rings
• 5 fresh green chilies, chopped
• 1 small piece fresh ginger, chopped
• 1 can tomatoes
• 2 teaspoons tumeric
• 3 teaspoons coriander
• 1 teaspoon ground cumin
• 1 teaspoon hot chili powder
• 1 teaspoon paprika
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

3:28:40 PM    

• 1 cauliflower
• 3-4 potatoes
• 1 onion
• 1 small piece fresh ginger, chopped
• 1 can peeled tomatoes
• 3-4 fresh green chilies, chopped
• 3-4 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 2 teaspoons tumeric
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

3:28:01 PM    

 Serves 10-12

Herb Paste:

1. Preheat oven to 450ºF. Place roast fat side up on a rack in a shallow roasting pan. Brush entire surface of roast with balsamic vinegar. Combine garlic, thyme, rosemary, herbs, salt, and olive oil to make a paste. Coat top, ends, and sides of roast with herb paste. Place beef in the oven and roast for 15 minutes. Reduce heat to 350ºF and continue roasting for 2 hours for a medium degree of doneness. Remove from oven and allow roast to stand 5-10 minutes; slice across the grain.
2. Serve with garlic potatoes and roasted carrots.

3:27:05 PM    

Time:      1 hour 15 minutes (15 min prep, 1 hr cooking)

Makes:    6 servings

• 3   small apples
• 2 1/2   cups flour
• 1 1/2   cups brown sugar
• 3/4   cup softened butter
• 1   cup chopped walnuts
• 1   teaspoon baking soda
• 1   teaspoon salt
• 1   teaspoon vanilla
• 1   egg
• 3/4   cup sour cream

1. Preheat oven to 375.
2. Peel apples and chop into chunks.
3. Mix flour, butter, and brown sugar.
4. Stir in nuts.
5. Separate mixture into two parts.
6. Spread half in bottom of 9 inch round pan.
7. In another bowl beat sour cream, vanilla, and egg just until smooth.
8. Add to other half of first mixture.
9. Gently stir in apples no more than 2 cups.
10. Bake 1 hour to 1 hour and 20 minutes or until inserted toothpick comes out dry. [Recipezaar]

3:26:24 PM    

• 3 cups flour, divided
• 1 packet yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/4 cups warm water
• 1 tablespoon vegetable oil
• 1 cup grated Parmesan cheese
• 1 clove garlic, crushed
• 2 tablespoons butter, melted
• 2 tablespoons sesame seeds

Directions:
Coat a baking sheet with vegetable cooking spray; set aside.

Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (105° to 115°F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes.

Stir in Parmesan cheese, garlic and as much of the remaining flour as needed to make a stiff dough.

Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into an 8-inch rope.

Brush each dough rope with butter and sprinkle with sesame seeds. Place ropes 2 inches apart on baking sheet. Cover and let rise in a warm place for about 50 minutes.

Preheat oven to 400°F.

Bake until lightly browned, 12 to 15 minutes. Serve warm.

3:25:25 PM