Post an awesome recipe!!

[Deja Q]

http://allrecipes.com/Recipe/Italian-Sausage-Peppers-and-Onions/Detail.aspx


INGREDIENTS

* 6 (4 ounce) links sweet Italian sausage
* 2 tablespoons butter
* 1 yellow onion, sliced
* 1/2 red onion, sliced
* 4 cloves garlic, minced
* 1 large red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/4 cup white wine


DIRECTIONS

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Note

Add a little more white wine while simmering if needed.

Wine Tip

Try with a California Zinfandel .

[seemunkee]

1. My expirement from yesterday

This came out fantastic.
Chocolate Chili Walnut tart

I had some pine nut dough in the freezer so I used that but you could use any pie crust recipe. The dough came from The French Laundry Cookbook.

4 ounces semisweet chocolate
3 eggs
1/2 cup light corn syrup or Lyle's golden syrup
1/2 cup dark corn syrup
3/4 cup sugar - 1/2 regular/ 1/2 dark brown
2 TB butter
1/2 t vanilla
2 C Walnuts
1/2 t Chipotle chili powder
1 t Ancho chili powder

Bake the piecrust for 15 minutes @ 350. Remove from oven while mixing other ingredients
Beat the eggs and add the corn syrup and sugar. Melt the butter and chocolate together and fold into the egg mixture. Add the chili powders and walnuts and mix.
Pour the batter into the pie shell and bake for 15 minutes @400 then turn down the oven and bake for 30 minutes or until set. Cool and serve.

I made an ice cream to go with this by mixing 1 cup cream, 1 cup coconut milk, 1/3 cup Agave syrup, 1 teaspoon vanilla. I have a little hand crank ice cream maker and it works fine for small amounts. Chill,let set.

This was just spicy enough that you wanted the ice cream to cool things down but not so spicy that it became the primary flavor. Everyone had seconds and I would make it exactly the same way again

[Duer 157099]

11. I just tried this -- sort of. Nice!

I didn't have pie crust, but I was making egg rolls and so had some of those wrappers, so I put the filling in a few of those, just to test it -- fried them up and let em cool -- yumm-O! Although, I worry that the eggs cannot cook through in that sort time, so next time I'd put them in the oven after frying the outside, and let them heat through, just in case.

So I've got a bunch of the filling now, in the fridge, waiting for me to do something with. If it didn't have raw eggs, I'd be tempted to just spoon it over ice cream :D

I've also got some Bao dough rising right now, for making char siu bao, steamed pork dumplings -- and was thinking of stuffing some of this chocolaty goodness into a bun and see how that works out.

Thanks for the Sunday inspiration!

[Ramsey]

2. Short Ribs Provencal

Every time I serve this dish, everyone asks for the recipe:

Ingerdients:
\2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs

1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel
2 1/2 cups canned beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 bay leaf
1/2 cup (about) water

24 baby carrots, peeled
1/2 cup Niçois olives,** pitted
3 tablespoons chopped fresh parsley


Preparation

Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.

Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.

Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)

Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley. Serve with Crème Fraîche Mashed Potatoes.

* A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
See All Reviews ›

[Beausoir]

5. I make that exact recipe. It is wonderful. Got it from Epicurious.com

[laylah]

3. My very own creation...

boneless chicken breasts
brocolli
fresh mushrooms
fresh tarragon
LOTS of butter

cube and saute chicken in butter for 3 - 4 minutes, add veggies, sauted another 5. Add fresh tarragon and saute for another minute.

place on egg noodles, cover with hollandaise (homemade or mix but homemade is best)...MMMMMMMMMmmmmmmmmmmmmm!

[ashling]

4. Peach

Pluck one luscious perfectly ripe peach straight from the tree

eat it

mmmmmmmmmm. It doesn't get any better than that.

[applegrove]

6. My very own lasagna. Make lasagna as usual except add a layer

of roasted fennel (only the white part), red peppers, onions, portabello mushrooms. To roast chop in big chucks and coat with olive oil. Broil for 15 minutes on each side.

Add the usual cottage cheese and spinach layer.

Tomato sauce and ground beef as usual.

Replace grated mozarella with 50% mozza, 25% white cheddar, 25% Harvarti

Sprinkle tarragon on each cheese layer.

Enjoy

[Ptah]

7. Salmon Loaf

45 minutes at 400 deg F.

[laconicsax]

8. Chicken Curry

Ingredients:
-2.5 lbs boneless, skinless chicken breast, chopped into small pieces and seasoned with salt and pepper
-1/4 cup olive oil
-10 green cardamom pods
-8 whole allspice
-1 small cinnamon stick
-1 bay leaf
-pinch of whole cloves
-1 white onion, chopped
-Garlic/ginger paste made with 5 crushed garlic cloves and a 2-3 inch piece of freshly grated ginger.
-1 tbsp curry powder (recipe follows)
-2 serrano peppers, finely chopped
-1 medium tomato, chopped
-1/2 cup tomato puree
-2 cups cold water

Curry Powder: makes about 1/2 cup
-2 tablespoons coriander seeds
-1 tablespoon cumin seeds
-1 teaspoon fennel seeds
-1/2 teaspoon whole cloves
-1/2 teaspoon mustard seeds
-1 tablespoon cardamom seeds
-1 tablespoon whole black peppercorns
-2 dried red chiles, broken in pieces, seeds discarded
-1 tablespoon turmeric

*Toast everything but the turmeric in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning.
*Toast for a couple of minutes until the spices smell fragrant.
*In a clean coffee grinder or course mortar and pestle, grind the toasted spices together to a fine powder.
*Add the turmeric and give it another quick buzz to combine.
*Use immediately or store in a sealed container for up a month.

Chicken Curry: Makes about 6-8 servings
*Heat the olive oil in a large pan or pot that can be covered (I use a 12" electric skillet) on medium-high heat.
*Add cardamom pods, allspice, cloves, bay leaf, and cinnamon stick, stir constantly until the cardamom turns white, the cinnamon stick unfurls, and the bay leaf turns brown. (If the oil is hot enough, this happens really fast. Watch out for exploding cardamom pods and allspice.)
*Add the onion and cook, stirring until lightly browned (Not singed edges, but browned. It'll smell delicious.)
*Add the garlic-ginger paste, curry powder, and serranos and mix everything together. (Everything should start looking a bit yellow)
*Add the tomato and tomato puree and mix together. (Things will start to look more evenly red.)
*Add the chicken and cook until all pieces are just barely cooked through/all pieces are lightly browned.
*Add the water and bring to a boil.
*Turn down heat and cover, let simmer for 15 minutes.
*Uncover and stir occasionally for about 30 minutes. The liquid will thicken into a sauce. You may need to add about 1/2 cup water after 15-20 minutes to keep the sauce from turning into a thick, burnt paste. (This is a great time to pick out everything that went in before the onion.)
*Serve with rice, bread, or whatever.

Leftovers reheat really well in a pan on medium heat with about 1/4-1/2 cup water. Microwaving the leftovers doesn't turn out well at all.

[Godhumor]

9. Oh that's easy

Mix 2 cups Raisin Bran with two cups milk.

Here's the twist that makes it great:

Add 1 cup of Cheerios over the mixture.

[Angleae]

10. Christmas Cake

CHRISTMAS CAKE RECIPE

You'll need the following:

1 cup of water
1 cup of sugar
4 large brown eggs
2 cups of dried fruit
1 teaspoon of salt
1 cup of brown sugar
Lemon juice
Nuts
1 bottle of whisky

Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it's the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whisky is still OK. Cry another tup. Tune up the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fired druit gets stuck in the beaterers, pry it goose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon the sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whisky again and go to bed.