Round 1 recipes
- Thread starter bayoutider
- Start date
Chargrilled Oysters
Ahhh appetizers, life's little movie trailors to meals
Might as well stay comfortable for the first challenge and cook up what I know best.
Chargrilled Oysters
Ingredients:
1 dzn Raw Oysters (many have their own preference, i prefer Lousiana or Texas oysters because ya just gotta have a little dirt and grit in 'em...gives them flavor!)
Cheese mixture
1 cup parmasean cheese
1/2 cup Romano cheese
1/4 cup Parsley flakes
Butter Mixture
1 cup melted butter
1 Tbsp minced garlic
1 tsp black pepper
Procedure:
Ahhh appetizers, life's little movie trailors to meals
Might as well stay comfortable for the first challenge and cook up what I know best.
Chargrilled Oysters
Ingredients:
1 dzn Raw Oysters (many have their own preference, i prefer Lousiana or Texas oysters because ya just gotta have a little dirt and grit in 'em...gives them flavor!)
Cheese mixture
1 cup parmasean cheese
1/2 cup Romano cheese
1/4 cup Parsley flakes
Butter Mixture
1 cup melted butter
1 Tbsp minced garlic
1 tsp black pepper
Procedure:
- In a small bowl, mix cheeses together along with parsley. Butter mixture should also be mixed (Preferably in a squirt bottle if available)
- Preheat grill to medium-high to high heat.
- Shuck oysters while grill is preheating. (If sous chef is available, make him/her shuck oysters and you drink a beer )
- Place oysters on grill with oyster facing up (just like you get them served on half shell)
- Squirt half of butter mixture amongst oysters, keeping as much as possible in the shell of the oyster.
- Cook for 1-2 minutes to heat butter.
- With small spoon, place cheese mixture on oysters.
- Allow to cook until cheese begins to melt.
- When cheese is almost melted, squirt remaining butter on oysters.
- Entire process should take 5-8 minutes depending on size of oysters and amount of beer consumed while sous chef is shucking oysters
- Server with toasted French bread if available for dipping.
For my first submission, I'm going a little out of the ordinary. Normally one sees creme brulee as a dessert dish, but this application shows the savory aspects that it can have. Now, I realize that this isn't a "true" creme brulee, as there is no waterbath involved, but you strict creme brulee lovers cut me a bit of slack and try it out. I love the combination of Crab and Avacado, particularly in salads, so a marraige of the pair in this dish seemed appropriate. Some may criticize the choice of the mild mannered Havarti cheese, but I didn't want the delicate flavors of crab and avacado to be overwhelmed by a strong cheese. Enjoy!
A tip for preparation of a creme brulee: during the broiling phase at the end, the food needs to be as close as possible to the heating element in your oven, so use the top rack, invert a cake pan and put your ramekins on top of it. Don't walk away or they may burn!!!
If you aren't comfortable working with avacado, this is a good link for prepping one: How to Peel an Avocado
Crab and Avacado Creme Brulee
3/4 cup whipping cream
1/4 cup milk
2 egg yolks
1 1/2 tbsp. flour
1/2 cup diced Havarti cheese
Ground Cayenne to taste
Salt and freshly ground pepper to taste
1 ripe avocado chopped into 1/2 inch pieces
2/3 cup crab meat, well drained
1 tbsp. lemon juice
1 1/2 tbsp sugar
Procedure
In a saucepan over low heat, heat cream and milk until steam starts to form.
Whisk egg yolks for 2 minutes then beat in flour
Pour a little warm cream into egg yolk mixture, whisking constantly. Pour mixture into saucepan and cook over low heat, stirring until mixture thickens
Add cheese and stir until melted. Add Cayenne and salt and pepper generously
Evenly divide avocado and crab meat among eight small ramekins and sprinkle with lemon juice. Pour cheese mixture over top; sprinkle with sugar
To caramelize, broil for about four minutes. Serve hot or warm.
A tip for preparation of a creme brulee: during the broiling phase at the end, the food needs to be as close as possible to the heating element in your oven, so use the top rack, invert a cake pan and put your ramekins on top of it. Don't walk away or they may burn!!!
If you aren't comfortable working with avacado, this is a good link for prepping one: How to Peel an Avocado
Crab and Avacado Creme Brulee
3/4 cup whipping cream
1/4 cup milk
2 egg yolks
1 1/2 tbsp. flour
1/2 cup diced Havarti cheese
Ground Cayenne to taste
Salt and freshly ground pepper to taste
1 ripe avocado chopped into 1/2 inch pieces
2/3 cup crab meat, well drained
1 tbsp. lemon juice
1 1/2 tbsp sugar
Procedure
In a saucepan over low heat, heat cream and milk until steam starts to form.
Whisk egg yolks for 2 minutes then beat in flour
Pour a little warm cream into egg yolk mixture, whisking constantly. Pour mixture into saucepan and cook over low heat, stirring until mixture thickens
Add cheese and stir until melted. Add Cayenne and salt and pepper generously
Evenly divide avocado and crab meat among eight small ramekins and sprinkle with lemon juice. Pour cheese mixture over top; sprinkle with sugar
To caramelize, broil for about four minutes. Serve hot or warm.
Living on the coast, I am always looking for new ways to marinate and grill seafood. This appetizer has always been a big hit at parties and is not your ordinary bbq shrimp. The twist is apple butter and maple syrup. The two flavors coat the shrimp and turn it into a sweet, savory surprise.
Apple Butter Barbecued Shrimp
Few appetizers are more crowd-pleasing than plump shrimp wrapped in bacon. My twist is to give the shrimp a coating of maple syrup, apple butter and Dijon mustard before wrapping in the bacon and you’ll take the ubiquitous combination to new heights.
While the recipe calls for grilling the shrimp, you also can broil them in your range for a few minutes per side. Just cook until the bacon is crisp and the shrimp are pink.
3/4 cup maple syrup
1/2 cup apple butter
1/4 cup Dijon mustard
24 large shrimp, peeled and deveined
12 slices partially cooked bacon, cut in half
24 wooden skewers, soaked in water for 30 minutes
Preheat indoor or outdoor grill for 5 minutes on high. Combine maple syrup, apple butter and mustard in a zip-top plastic bag. Add shrimp and marinate for 30 minutes. Remove shrimp, draining off the marinade and reserving it. Wrap each shrimp in the bacon and skewer securely.
Grill 3 minutes, brush with some of the reserved marinade and turn. Brush the other side with some of the marinade and grill 2 to 3 minutes more, until shrimp are cooked.
Makes 24 shrimp appetizers
Apple Butter Barbecued Shrimp
Few appetizers are more crowd-pleasing than plump shrimp wrapped in bacon. My twist is to give the shrimp a coating of maple syrup, apple butter and Dijon mustard before wrapping in the bacon and you’ll take the ubiquitous combination to new heights.
While the recipe calls for grilling the shrimp, you also can broil them in your range for a few minutes per side. Just cook until the bacon is crisp and the shrimp are pink.
3/4 cup maple syrup
1/2 cup apple butter
1/4 cup Dijon mustard
24 large shrimp, peeled and deveined
12 slices partially cooked bacon, cut in half
24 wooden skewers, soaked in water for 30 minutes
Preheat indoor or outdoor grill for 5 minutes on high. Combine maple syrup, apple butter and mustard in a zip-top plastic bag. Add shrimp and marinate for 30 minutes. Remove shrimp, draining off the marinade and reserving it. Wrap each shrimp in the bacon and skewer securely.
Grill 3 minutes, brush with some of the reserved marinade and turn. Brush the other side with some of the marinade and grill 2 to 3 minutes more, until shrimp are cooked.
Makes 24 shrimp appetizers
Scallop Ceviche
If you've never cooked with the acid of lime juice instead of using a grill, oven ,stove, smoker, crock pot other conventional gas, methods then you really need to give this a try!
*One note before we get started. I prefer Bay Scallops over deep water scallops, however bay scallops are very seasonal and can be difficult to find sometimes. This recipe can also be ( and is tradionally) used with most other firm white meat fish. Other than bay scallops, you can use Snapper, Grouper, Mahi, or Spanish Mackerel. ( I have made Ceviche with all)I DO NOT recommend Kingfish for Ceviche. If using fish cut fish into 1 inch cubes or squares. What ever you use make it is fresh, and not frozen.
Ingredients:
1 1/2 lbs scallops (or fish)
1/2 Cup + 3 table spoons Fresh Lime Juice
Pinch of Salt
1 tablespoon of chopped Cilantro
3 Avacados peeled seeded, and cubed
3 Small Tomatoes skinned, seeded and sliced thin.
1/3 cup Olive Oil
1jalapeno seeds and ribs removed
1 fresh garlic clove, minced.
Combine scallops, 1/2 cup lime juice, salt, cilantro and garlic. Toss to mix well. Cover ( I like using plastic wrap that I can push down into the bowl to create a vacuum effect) and let sit on the counter for an hour, then refrigerate for 5-6 hours, or overnight.
When ready to serve, drain well and add avocados, tomatoes, oil and the three tablespoons of lime juice. Sprinkle with salt and serve in small bowls, or on toasted chunked Cuban bread with cold Tecate' Beer.
If you've never cooked with the acid of lime juice instead of using a grill, oven ,stove, smoker, crock pot other conventional gas, methods then you really need to give this a try!
*One note before we get started. I prefer Bay Scallops over deep water scallops, however bay scallops are very seasonal and can be difficult to find sometimes. This recipe can also be ( and is tradionally) used with most other firm white meat fish. Other than bay scallops, you can use Snapper, Grouper, Mahi, or Spanish Mackerel. ( I have made Ceviche with all)I DO NOT recommend Kingfish for Ceviche. If using fish cut fish into 1 inch cubes or squares. What ever you use make it is fresh, and not frozen.
Ingredients:
1 1/2 lbs scallops (or fish)
1/2 Cup + 3 table spoons Fresh Lime Juice
Pinch of Salt
1 tablespoon of chopped Cilantro
3 Avacados peeled seeded, and cubed
3 Small Tomatoes skinned, seeded and sliced thin.
1/3 cup Olive Oil
1jalapeno seeds and ribs removed
1 fresh garlic clove, minced.
Combine scallops, 1/2 cup lime juice, salt, cilantro and garlic. Toss to mix well. Cover ( I like using plastic wrap that I can push down into the bowl to create a vacuum effect) and let sit on the counter for an hour, then refrigerate for 5-6 hours, or overnight.
When ready to serve, drain well and add avocados, tomatoes, oil and the three tablespoons of lime juice. Sprinkle with salt and serve in small bowls, or on toasted chunked Cuban bread with cold Tecate' Beer.
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Alright, here's my favorite appetizer. It makes 24 skewers, but can easily be halved. I rarely write down recipes, so I made it last night to be sure I remembered it correctly.
Crazy Chicken Skewers with Peach BBQ Sauce
Ingredients for Skewers:
24 Bamboo Skewers
4 Chicken Breasts, cut into chunks
1 Cup Pineapple chunks
1 Cup ....ake Mushrooms, halved
24 Thick Bacon Slices, cut in half
1/2 Cup Coconut Rum
Lime Juice from 1 Lime
1 Stick Butter
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ground Ginger
1 Cup Grape Tomatoes
2 Cups Zucchini, cut into chunks
1-2 Red Bell Pepper, cut into chunks
Ingredients for Peach BBQ Sauce:
2 Fresh Peaches, peeled and chopped (about one cup - if canned then drain)
2 Fresh Tomatoes, seeded and chopped (about 1.5 - 2 cups)
1/4 cup Vidalia onion, chopped
1/4 cup White Wine or Rice Wine Vinegar
2 tbsp white corn syrup (can use maple syrup in a pinch)
1 tbsp white wine Worcestershire sauce
1 tbsp Lemon Juice
1/4 cup light brown sugar
1 tsp salt
1 tsp minced garlic
1 tsp cinnamon
1 tsp chili powder
1 tsp ground cayenne pepper
cornstarch
Prepare Peach BBQ Sauce first or ahead of time. There'll likely be extra (or you can just make extra) as it's an excellent finishing sauce for meat on the grill.
Place all ingredients except cornstarch in a blender or food processor and blend until smooth. Transfer to saucepan and cook over medium heat, stirring often, until the sauce comes to a boil. Add as much cornstarch (mix with a little water first) as needed to thicken sauce to desired consistency. Set aside to cool. Refrigerate if made ahead of time.
Mix Rum, Lime Juice, and Chicken in a bowl and let marinate for about 30 minutes.
Also, be sure to soak the skewers in water for at least 30 minutes to help prevent them from burning.
Prepare the skewers:
Wrap chicken pieces in bacon strips.
Assemble a dozen skewers like this:
pineapple - mushroom -bacon wrapped chicken - red Pepper - pineapple - mushroom -bacon wrapped chicken - red pepper - pineapple
Assemble the other dozen skewers like this:
grape tomato - zucchini - bacon wrapped chicken - red pepper - grape tomato - zucchini - bacon wrapped chicken - red pepper - grape tomato
Melt the butter in a small bowl, mixing in the cinnamon, nutmeg, and ground ginger.
Grill the skewers over medium-low heat, turning often, while brushing on the butter mixture.
Serve with Peach BBQ sauce for dipping.
Crazy Chicken Skewers with Peach BBQ Sauce
Ingredients for Skewers:
24 Bamboo Skewers
4 Chicken Breasts, cut into chunks
1 Cup Pineapple chunks
1 Cup ....ake Mushrooms, halved
24 Thick Bacon Slices, cut in half
1/2 Cup Coconut Rum
Lime Juice from 1 Lime
1 Stick Butter
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ground Ginger
1 Cup Grape Tomatoes
2 Cups Zucchini, cut into chunks
1-2 Red Bell Pepper, cut into chunks
Ingredients for Peach BBQ Sauce:
2 Fresh Peaches, peeled and chopped (about one cup - if canned then drain)
2 Fresh Tomatoes, seeded and chopped (about 1.5 - 2 cups)
1/4 cup Vidalia onion, chopped
1/4 cup White Wine or Rice Wine Vinegar
2 tbsp white corn syrup (can use maple syrup in a pinch)
1 tbsp white wine Worcestershire sauce
1 tbsp Lemon Juice
1/4 cup light brown sugar
1 tsp salt
1 tsp minced garlic
1 tsp cinnamon
1 tsp chili powder
1 tsp ground cayenne pepper
cornstarch
Prepare Peach BBQ Sauce first or ahead of time. There'll likely be extra (or you can just make extra) as it's an excellent finishing sauce for meat on the grill.
Place all ingredients except cornstarch in a blender or food processor and blend until smooth. Transfer to saucepan and cook over medium heat, stirring often, until the sauce comes to a boil. Add as much cornstarch (mix with a little water first) as needed to thicken sauce to desired consistency. Set aside to cool. Refrigerate if made ahead of time.
Mix Rum, Lime Juice, and Chicken in a bowl and let marinate for about 30 minutes.
Also, be sure to soak the skewers in water for at least 30 minutes to help prevent them from burning.
Prepare the skewers:
Wrap chicken pieces in bacon strips.
Assemble a dozen skewers like this:
pineapple - mushroom -bacon wrapped chicken - red Pepper - pineapple - mushroom -bacon wrapped chicken - red pepper - pineapple
Assemble the other dozen skewers like this:
grape tomato - zucchini - bacon wrapped chicken - red pepper - grape tomato - zucchini - bacon wrapped chicken - red pepper - grape tomato
Melt the butter in a small bowl, mixing in the cinnamon, nutmeg, and ground ginger.
Grill the skewers over medium-low heat, turning often, while brushing on the butter mixture.
Serve with Peach BBQ sauce for dipping.
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Jalapeno Bacon Poppers - FYI - I'm not the biggest cream cheese fan, but I'm telling you, these are great.
Ingredients:
5 Jalapeno Peppers
3 ounces cream cheese
1/2 cup shredded cheddar cheese
1/2 package of bacon (that is, half of a 16 oz. package)
Steps:
1. Cut stems off peppers.
2. Cut peppers from top to bottom.
3. Remove seeds from peppers.
4. Fill each pepper with cream cheese.
5. Top with shredded cheddar.
6. Wrap 1/2 slice of bacon around each piece of pepper.
7. Bake at 450 degree for about 10 minutes, or until bacon is done and crispy.
Ingredients:
5 Jalapeno Peppers
3 ounces cream cheese
1/2 cup shredded cheddar cheese
1/2 package of bacon (that is, half of a 16 oz. package)
Steps:
1. Cut stems off peppers.
2. Cut peppers from top to bottom.
3. Remove seeds from peppers.
4. Fill each pepper with cream cheese.
5. Top with shredded cheddar.
6. Wrap 1/2 slice of bacon around each piece of pepper.
7. Bake at 450 degree for about 10 minutes, or until bacon is done and crispy.
Sorry for the late entry...been on the road for work.
My entry comes from Mexico and is traditional dish called Tinga. Tinga is basically like a hot chicken salad spread, but can be made with pork or beef. While this is a very basic and traditional dish in Mexico, this recipe is bit more dramatic in terms of flavor. You can make this recipe using a whole bird or just breasts, I am just using breasts for this recipe to expedite the process for those of you who want to try it. Also traditional tinga is served on hardened corn tortillas but for this recipe I am using a baguette.
Spicy Chicken Tinga with Sour Cream Sauce and Homemade Gaucamole
Tinga
4 large chicken breasts
1 1/2 white onion
3 cloves of garlic
1 dried ancho chile
1 serrano chile (seeds removed and finely chopped)
6 whole tomatos (run under the broiler for 7 minutes rotating every 2.5 minutes)
1 tsp. cayeene pepper
1 tsp. ancho chile powder
1 tbs. brown sugar
1 tsp. cumin
1 tsp. paprika
1 tbs hot sauce (I prefer Cholula for this recipe)
1 lemon
1 baguette sliced into half inch thick sections
1 stick of butter
1 bay leaf
1 cube of chicken boullion
8 oz sour cream
1 tbs finely chopped cilantro
1 tbs fresh lime juice
zest of 1 lime
salt and pepper
5 large ripe avocados
1 1/2 limes
1 red onion (diced)
2 cloves of garlic (minced)
1 green chile (diced)
1 large tomato (diced)
2 tbs of chopped cilantro
1/4 cup of ranch dressing
salt and pepper to taste
hot sauce to taste
Hope you enjoy.
My entry comes from Mexico and is traditional dish called Tinga. Tinga is basically like a hot chicken salad spread, but can be made with pork or beef. While this is a very basic and traditional dish in Mexico, this recipe is bit more dramatic in terms of flavor. You can make this recipe using a whole bird or just breasts, I am just using breasts for this recipe to expedite the process for those of you who want to try it. Also traditional tinga is served on hardened corn tortillas but for this recipe I am using a baguette.
Spicy Chicken Tinga with Sour Cream Sauce and Homemade Gaucamole
Tinga
4 large chicken breasts
1 1/2 white onion
3 cloves of garlic
1 dried ancho chile
1 serrano chile (seeds removed and finely chopped)
6 whole tomatos (run under the broiler for 7 minutes rotating every 2.5 minutes)
1 tsp. cayeene pepper
1 tsp. ancho chile powder
1 tbs. brown sugar
1 tsp. cumin
1 tsp. paprika
1 tbs hot sauce (I prefer Cholula for this recipe)
1 lemon
1 baguette sliced into half inch thick sections
1 stick of butter
1 bay leaf
1 cube of chicken boullion
- Poach the chicken breasts in a pot of salted water along with half of a lemon (sliced), the half onion (sliced), 1 clove of garlic (sliced), and the bay leaf. This should take 12-15 minutes.
- Remove the chicken and set aside. Allow the liquid to simmer and reduce by half then strain the water and set aside. Discard the lemon, onions, garlic, and bay leaf.
- In a deep skillet or dutch oven sautee with a 1/4 stick of butterthe remaining onion and garlic (both of whihc should be sliced thin) until translucent. After they are translucent add the serrano pepper and cook for another 2 minutes.
- Pour the reserved chicken stock into the dutch oven and add the boullion cube. Also add the chopped dried ancho chile and the tomatos. Allow to cook until the tomatos begin to burst apart.
- Add the dry ingredients, hot sauce and the juice of the other half of the lemon and let cook for 15 minutes on medium heat. Add salt and pepper to taste.
- Pour the liquid into a food processor or blender and blend the mixture together. Then strain the mixture back into the pan.
- Shred the chicken and then add it to the sauce mixture cover the pot and allow to simmer on low heat for 15-20 minutes.
- Butter and salt and pepper both sides of the baguette slices and bake for 15 minutes oat 350 degrees flipping half way through.
8 oz sour cream
1 tbs finely chopped cilantro
1 tbs fresh lime juice
zest of 1 lime
salt and pepper
- Combine all ingredients until well mixed and set aside.
5 large ripe avocados
1 1/2 limes
1 red onion (diced)
2 cloves of garlic (minced)
1 green chile (diced)
1 large tomato (diced)
2 tbs of chopped cilantro
1/4 cup of ranch dressing
salt and pepper to taste
hot sauce to taste
- Peel and pitt avocados and mash together with a wooden spoon.
- Add the remaining ingredients except the ranch and combine until well mixed.
- Add the ranch and and stir until creamy.
Hope you enjoy.
Man , you guys are hitting pretty hard out of the gate . I'm taking a simpler approach with the hope of surviving and building as we move forward .
Onion & cheese spread
Stuff
3 8 oz. packs of cream cheese (let it soften)
1 med/lg onion chopped to a fine dice .
1 C parmesan .
1 C romano . (or just go with 2 C parmesan)
1/2 C mayo .
Do this
Heat oven @ 400
Grease or spray a medium sized baking dish .
Mix cream cheese , onion , parmesan(&/or romano) and mayo .
Pour in dish and even it out .
Bake for 1/2 an hour or until it's lightly browned .
Serve to spread on your choice of lightly toasted little cocktail toast or any variety of larger crackers .
Onion & cheese spread
Stuff
3 8 oz. packs of cream cheese (let it soften)
1 med/lg onion chopped to a fine dice .
1 C parmesan .
1 C romano . (or just go with 2 C parmesan)
1/2 C mayo .
Do this
Heat oven @ 400
Grease or spray a medium sized baking dish .
Mix cream cheese , onion , parmesan(&/or romano) and mayo .
Pour in dish and even it out .
Bake for 1/2 an hour or until it's lightly browned .
Serve to spread on your choice of lightly toasted little cocktail toast or any variety of larger crackers .
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I'm starting out the contest with an appetizer that is always requested for me to make by my family and friends.
I also want to say good luck to all and I look forward to a great competition.
ASIAN STUFFED MUSHROOMS
24 LARGE, FRESH MUSHROOMS, CLEANED AND STEMS TRIMMED
1/4 POUND GROUND TURKEY
1 CLOVE GARLIC, MINCED
1/4 CUP FINE DRY BREAD CRUMBS
1/4 CUP THINLY SLICED GREEN ONIONS
3 TABLESPOONS REDUCED SODIUM SOY SAUCE, DIVIDED
1 TEASPOON MINCED FRESH GINGER
1 EGG WHITE, LIGHTLY BEATEN
1/8 TEASPOON RED PEPPER FLAKES
Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium high heat until turkey is no longer pink, stirring to separate. Spoon off fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, mix well.
Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons of the stuffing into each mushroom cap. Place stuffed mushrooms on rack of foil lined broiler pan. Broil 4 to 5 inches from heat for 5 to 6 minutes or until hot.
I also want to say good luck to all and I look forward to a great competition.
ASIAN STUFFED MUSHROOMS
24 LARGE, FRESH MUSHROOMS, CLEANED AND STEMS TRIMMED
1/4 POUND GROUND TURKEY
1 CLOVE GARLIC, MINCED
1/4 CUP FINE DRY BREAD CRUMBS
1/4 CUP THINLY SLICED GREEN ONIONS
3 TABLESPOONS REDUCED SODIUM SOY SAUCE, DIVIDED
1 TEASPOON MINCED FRESH GINGER
1 EGG WHITE, LIGHTLY BEATEN
1/8 TEASPOON RED PEPPER FLAKES
Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium high heat until turkey is no longer pink, stirring to separate. Spoon off fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, mix well.
Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons of the stuffing into each mushroom cap. Place stuffed mushrooms on rack of foil lined broiler pan. Broil 4 to 5 inches from heat for 5 to 6 minutes or until hot.
Looks like half our contestants missed the boat.
1. Competition too stiff why bother
2. Didn't read instructions
3. Missed that part about recipes had to be in by noon Friday
4. Fell asleep at the keyboard
5. Lost track of time
6. Rushed to hospital with food poisoning after sampling their own dishes
7. Cut off three fingers trying to peel a banana
8. Lost recipe
9. Couldn't really cook anyway
10. Feared the judges would make them cry
I will leave the thread open but anyone who is late will receive penalties.
1. Competition too stiff why bother
2. Didn't read instructions
3. Missed that part about recipes had to be in by noon Friday
4. Fell asleep at the keyboard
5. Lost track of time
6. Rushed to hospital with food poisoning after sampling their own dishes
7. Cut off three fingers trying to peel a banana
8. Lost recipe
9. Couldn't really cook anyway
10. Feared the judges would make them cry
I will leave the thread open but anyone who is late will receive penalties.
I accept the penalty imposed. Won't be my first this week.
Goat Cheese with Sun-Dried Tomatoes and Rosemary
Ingredients:
6 dried tomato halves
3 cloves of garlic, pressed
2 Tbl olive oil
1 Tbl chopped fresh rosemary, plus 6 sprigs
1 French baguette, thinly sliced
Olive oil, additional
1 (11oz) pkg. goat cheese
Preparation:
Cover tomato with boiling water; let stand at least 5 min. Drain and chop. Combine tomato, garlic, oil and rosemary. Cover and chill no more than 4 hours. Brush baguette rounds with additional oil, place on ungreased backing sheet and bake at 350 for 8 min or until lightly toasted. Just before guest arrive, place goat cheese on a serving plate and top with tomato mixture. Garnish with rosemary sprigs and surround with toased baguettes.
I feel like I should get a pass for last week! We had a great friend pass away this past Tuesday from a long battle with breast cancer and were with her last weekend, got home Sunday night (Thank God we saw her) and are now back in Dallas for the funeral later today. No way to get a recipe in or even log on this week.
Just in case I am given a shot at this thing here is a great recipe.
SWISS CHICKEN BREAST AND STUFFING
4 - Chicken Breasts (Boneless, Skinless)
1 - Can Cream of Chicken Soup
1 - 1/2 Cup Milk
1 - 1/2 stick of butter or margarine melted
2 - Cups UNCOOOKED Chicken flavored Stove Top Stuffing Mix
4 - Slices of Swiss Cheese
Pre-Heat oven to 350. Spray baking dish with non-stick spray. Place chicken breasts on bottom and top each breast with swiss cheese. Mix milk and cream of chicken soup in a bowl and pour over chicken breasts and cheese. Place the two cups of UNCOOKED stuffing in a seperate bowl and mix well with melted butter or margarine. Top chicken and soup mixture with stuffing and bake for 45 minutes.
NOTE: Even if you don't like Swiss Cheese you should try this...for some reason the bite that swiss has goes completely away and it's fantastic! Simple, flavorful and fantastic! ENJOY!
SWISS CHICKEN BREAST AND STUFFING
4 - Chicken Breasts (Boneless, Skinless)
1 - Can Cream of Chicken Soup
1 - 1/2 Cup Milk
1 - 1/2 stick of butter or margarine melted
2 - Cups UNCOOOKED Chicken flavored Stove Top Stuffing Mix
4 - Slices of Swiss Cheese
Pre-Heat oven to 350. Spray baking dish with non-stick spray. Place chicken breasts on bottom and top each breast with swiss cheese. Mix milk and cream of chicken soup in a bowl and pour over chicken breasts and cheese. Place the two cups of UNCOOKED stuffing in a seperate bowl and mix well with melted butter or margarine. Top chicken and soup mixture with stuffing and bake for 45 minutes.
NOTE: Even if you don't like Swiss Cheese you should try this...for some reason the bite that swiss has goes completely away and it's fantastic! Simple, flavorful and fantastic! ENJOY!
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I am allergic to shellfish...gotta an idea for a crab substitute? I was thinking of something meaty like red snapper or grouper.
It would be worth a try to substitute some kind of firm white fish or maybe something like swordfish or marlin. If I were to use something like snapper I would poach the fish in some crab boil first to induce some kind of crab flavor, not a lot maybe half strength.
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