chefdavecooks

Saturday, 28 September 2013

Loempias v1.06

                     
* Exported from MasterCook *
                              Loempias v1.06
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sheets/wraps
  200            grams  flour
  50             grams  cornstarch
  1                     egg -- beaten
  1              pinch  salt
  400               ml  water
                        Oil for frying
                        Omelet:
  3                     eggs -- (3 to 4)
  45                ml  milk
                        salt & pepper
                        Oil
                        Chicken:
  150            grams  chicken
  1                cup  Chicken stock
                        Filling:
  100            grams  ham -- sliced in strips
  1                     onion -- diced
  100            grams  leek -- in small rings
  100            grams  white cabbage -- finely sliced
  75             grams  carrots -- thinly julienned
  75             grams  bean sprouts
  2             cloves  garlic -- mashed
  2        tablespoons  ketjap (or soy sauce)
  2          teaspoons  sambal
     1/4      teaspoon  MSG
  3        tablespoons  oil for frying
1) mix flour & cornstarch
2) add egg, water & salt
3) mix until smooth
4) if required, add a little water
5) allow the batter to rest at least 10 minutes
6) heat a little oil in a pan & bake 2 tablespoons batter - a la crepes
7) bake over a low heat til the sheets pull from the pan & the top is dry
Omelet:

1) beat all ingredients except oil
2) fry a big omelet
3) once cool, slice into rectangles as big as the loempias will be
 Chicken:
1) poach chicken in stock & allow to cool
2) slice into thin strips

filling

1) stir fry the ham strips until Judy browning, the add onion & garlic; cook til translucent
2) add cabbage & carrots & stir fry til just softening
3) add ketjap, sambal & MSG, mix well
4) add leek & stir fry about 2 minutes - at the last moment, add bean sprouts
5) allow to cool
ASSEMBLAGE:
1) place a loempia sheet, cooked side up, on a flat surface
2) spoon filling onto sheet - not too much
3) lay a few strips of chicken over the filling & a strip of omelet and (if desired) a strip of sliced ham)
4) fold the sheets like a spring roll, securing the edge with a flour/water paste
5) deep fry the loempias, edge side first, in a wok or deep-fryer til golden & hot through & through
Description:
  "been playing with this for a while the original came from a dutch website i have made quite a few changes"
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 1809 Calories; 52g Fat (26.3% calories from fat); 90g Protein; 235g Carbohydrate; 12g Dietary Fiber; 1010mg Cholesterol; 4187mg Sodium.  Exchanges: 13 Grain(Starch); 8 1/2 Lean Meat; 5 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

The menu for this years christmas dinner

the plans are set this years Christmas dinner. It will be an Italian themed dinner
lasagna
spaghetti
chicken parmesan
and garlic bread

Tuesday, 24 September 2013

BOLOGNAISE SAUCE


this is the last step before making the lazanga 
I know lots of work but well worth it



                     
* Exported from MasterCook *
                             BOLOGNAISE SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Lean Ground Beef
  225            grams  Onions -- fine dice
  1                     Green Pepper -- fine dice
     1/4          head  Celery -- fine dice )
  3             cloves  Garlic -- pureed
  1                can  Tomatoes -- (750 ml) chopped with juice
  200            grams  Tomato Paste
  100               ml  Vegetable Oil
  350               ml  ESPAGNOLE - BASIC BROWN SAUCE
  1              grams  Bay Leaf
  1              grams  Chili Pepper -- (whole)
  2              grams  Salt
  2              grams  Black Pepper
  2              grams  Basil
  2              grams  Oregano
Heat half the oil in a sauce pan and sweat the onions and garlic Add the green peppers and celery and continue to cook for 3 minutes.
Heat the remaining oil in a saute pan. Brown the ground beef as quickly as possible over high heat. Season.
Drain off the excess fat from the browned meat and add the meat to the vegetables.
Add the tomatoes, tomato puree, espagnole, herbs and spices Bring to a boil and simmer for approximately 1 hour.
Remove the bay leaf and chili pepper. Adjust the seasoning, and adjust the consistency with the juice from the tomatoes.
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 2651 Calories; 199g Fat (66.5% calories from fat); 107g Protein; 118g Carbohydrate; 25g Dietary Fiber; 375mg Cholesterol; 2911mg Sodium.  Exchanges: 2 Grain(Starch); 13 Lean Meat; 16 1/2 Vegetable; 31 1/2 Fat.
NOTES : The sauce will reduce and thicken during cooking.
The sauce must be quite moist for lasagna otherwise the finished product will be dry as the lasagna absorbs a large amount of moisture during cooking.
If there is no tomato juice, the consistency can be adjusted with brown stock.
meat sauce for lasagna, spaghetti
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ESPAGNOLE - BASIC BROWN SAUCE


this is step 2 for my lasagna  it is a lot of work but worth it

  


                      
* Exported from MasterCook *
                      ESPAGNOLE - BASIC BROWN SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                ml  Beef Dripping
  70             grams  all-purpose flour
  25             grams  Tomato Paste
  1              Liter  BROWN BEEF STOCK
  150            grams  Carrots -- Fine dice
  150            grams  Onions -- fine dice
     1/4          head  Celery
                        spice bag
  16                cm  Cheesecloth
  1              grams  Thyme
  1                     Bay Leaf
     1/8         bunch  Parsley -- (stalks only)
  2              Whole  Black Pepper -- crushed
Melt 60 ml of the fat or oil in a thick-bottomed pot.
Add the flour and cook slowly to a golden brown, stirring frequently.
 Cool. Add the tomato paste and mix well.
Gradually mix in the hot stock and bring to a boil
lightly brown the mirepoix in the remaining 20 ml of fat or oil.
Drain off the fat and add the browned mirepoix to the sauce.
Add the spice bag and simmer for 4 - 6 hours. Remove any scum as it accumulates.
Remove the spice bag and strain. Cook quickly and refrigerate.
S(Internet Address):
  ""
Yield:
  "1 Liter"
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Per Serving (excluding unknown items): 523 Calories; 3g Fat (4.2% calories from fat); 16g Protein; 116g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 8 Vegetable; 0 Fat.
NOTES : Use caution when preparing the brown roux. Cooking too quickly will weaken the starch
in the flour and reduce the thickening properties.
Avoid over browning the roux as it will make the sauce bitter
If the sauce is too thick with evaporation, adjust the consistency with brown stock.
YIELD: 1 litre
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

BROWN BEEF STOCK


this is step one for the my lasagna

                     
* Exported from MasterCook *
                             BROWN BEEF STOCK
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 kg  raw beef bones -- (cut in 5  cm  pieces)
     1/4          head  Celery -- cut into 1 inch pieces
  125                g  Carrots -- cut into 1 inch pieces
  150            Grams  Onion -- finely diced
  15                 g  Tomato Paste
  10 1/2        liters  Water
                        Spice Bag -- including
  10             Grams  Thyme
  10             Grams  Bay Leaf
  10             Grams  Whole Black Peppercorn -- crushed
     1/8         bunch  Parsley -- stalks
  16                cm  Cheesecloth
Wash the bones. Place in a roasting pan and place the pan in an oven preheated to 200 C. and cook to a dark brown.
When cooked, separate the bones from the fat and transfer them to a stock pot. Cover with COLD water and bring to a boil.
Reduce heat to a simmer. Remove any scum from the surface as it forms.
Strain and reserve the fat.
Brown the mirepoix in some of the reserved fat, strain and add to the stock.
Add the tomato paste and the spice bag.
Continue to simmer for 6 to 8 hours, skimming frequently. Add water as necessary to maintain the level.
When finished, strain carefully, cool as quickly as possible and refrigerate till needed.
S(Internet Address):
  ""
Yield:
  "2 liters"
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Per Serving (excluding unknown items): 199 Calories; 2g Fat (6.5% calories from fat); 5g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 499mg Sodium.  Exchanges: 1 Grain(Starch); 5 Vegetable; 0 Fat.
NOTES : Avoid using burnt bones as the resulting stock will be very dark in colour and have a bitter flavour.
Old, smelly meat, bones or decaying vegetables will produce an unpleasant flavour and cause it to deteriorate rapidly.
Do not stir or undesirable scum will be returned into the liquid.
Scum should be removed as it collects, or it may blend into the stock and spoil the colour and flavour.
 Always simmer stocks. Rapid boiling causes cloudiness and evaporation.
Never add salt to a stock.
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

LASAGNA AL FORNO -------------------- my fav


then other three recipes to make will follow

                     
* Exported from MasterCook *
                             LASAGNA AL FORNO
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  200            grams  Lasagna Noodle -- (raw)
  300            grams  Ricotta Cheese
  300            grams  Mozzarella Cheese -- (sliced or grated)
                        BOLOGNAISE SAUCE
  1 1/2          Liter  Bolognaise Sauce -- (1 recipe)
  125            grams  Mushrooms -- sliced
  60                ml  Oil
  60             grams  Margarine
  2              large  Lasagna Containers -
  100            grams  Parmesan Cheese -- grated
  2              large  Eggs
     1/8         bunch  Parsley
Cook lasagna in plenty of boiling, salted and oiled water till al dente (firm to the bite), approximately 10-12 minutes. Refresh.
Cook the mushrooms in 30g of margarine and add to the meat bolognaise sauce.
Brush the lasagna containers with the remaining margarine. Cover the bottom with sauce.
Fill the container with layers of lasagna in a criss-cross pattern, interlayer with sauce and the cheeses as demonstrated by your professor.
The last layer of lasagna must be completely covered with sauce to prevent the pasta from hardening during baking, and topped with mozzarella and Parmesan cheeses
 Bake in an Oven preheated to 190 C (350F) for approximately 30 minutes.
 YIELD: 8 PORTIONS
S(Internet Address):
  ""
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Per Serving (excluding unknown items): 803 Calories; 57g Fat (63.9% calories from fat); 36g Protein; 37g Carbohydrate; 4g Dietary Fiber; 162mg Cholesterol; 875mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Monday, 23 September 2013

potato soup

                     
* Exported from MasterCook *
                               potato soup
Recipe By     :
Serving Size  : 8     Preparation Time :0:10
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bacon -- chopped
  2             stalks  celery -- diced
  1                     onion -- chopped
  3             cloves  garlic -- minced
  8                     potatoes -- peeled and cubed
  4               cups  chicken stock -- or enough to cover potatoes
  3        tablespoons  butter
     1/4           cup  all-purpose flour
  1                cup  heavy cream
  1           teaspoon  dried tarragon
  3          teaspoons  chopped fresh cilantro
                        salt and pepper to taste
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Start to Finish Time:
  "0:40"
T(cooking):
  "0:30"
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Per Serving (excluding unknown items): 598 Calories; 44g Fat (66.2% calories from fat); 22g Protein; 29g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 2051mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 7 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

pumpkin praline cheesecake

                     
* Exported from MasterCook *
                        pumpkin praline cheesecake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CHEESECAKE
     3/4           cup  Graham crumbs -- honey maid
     1/2           cup  pecans -- finely chopped
     3/4           cup  packed brown sugar -- div1ded
     3/4           cup  sugar -- divided
     1/4           cup  butter -- melted
  1 1/2           Cups  pumpkin -- canned
  3                     eggs
  1 1/2            tsp  ground cinnamon
     1/2           tsp  ground nutmeg
     1/2           tsp  ground ginger
  3                pkg  Cream Cheese -- (250 g each) softened
  1               Tbsp  cornstarch
                        Praline
     1/2           Cup  Sugar
  2               Tbsp  Water
     1/2           cup  pecans -- chopped
     1/2           cup  Cool Whip -- thawed
CHEESECAKE:
Mix graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press into the bottom of 9 inch spring form pan refridgerate 1 hour
HEAT oven to 350r. whisk pumpkin, remaining brown sugar, eggs and spices until well blended.
Beat cream cheese, remaining sugar and cornstarch in large bowl with a mixer until well blended. Add pumpkin mixture; mix until just blended pour over Crust.
BAKE 45 to 50 min. or until center is almost set, Run knife around rim of pan to loosen cake cook cake completely before removing rim refrigerate 4 hours
Meanwhile, prepare Praline
.
PRALINE:
BRING sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min, or until syrup Is thickened and golden brown. Remove From heat. Stir in nuts. Spread onto parchment covered baking sheet. Cool. Break unto bite size pieces.
TOP Cheesecake with cool whip and pralines just before serving,

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Per Serving (excluding unknown items): 5460 Calories; 377g Fat (60.5% calories from fat); 82g Protein; 472g Carbohydrate; 11g Dietary Fiber; 1524mg Cholesterol; 2808mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 10 1/2 Lean Meat; 69 Fat; 27 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wednesday, 18 September 2013

my dumplings

                     
* Exported from MasterCook *
                               my dumplings
Recipe By     :Hungarian Restaurant, Idar
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  flour
  3        tablespoons  baking powder
     1/2           cup  milk
                        salt -- to taste
mix everything together use a tablespoon to add to stew cover and cook until done about 10 min

Source:

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Per Serving (excluding unknown items): 779 Calories; 6g Fat (6.8% calories from fat); 23g Protein; 159g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 4452mg Sodium.  Exchanges: 9 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

Tuesday, 17 September 2013

our beef stew

                     
* Exported from MasterCook *
                              our beef stew
Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  stew meat
  1                cup  carrot -- chopped
  1                cup  celery -- chopped
  1             medium  onion -- diced
  1                cup  flour
  2        tablespoons  garlic powder
  1         tablespoon  oregano
  1         tablespoon  celery seed
  1              pinch  cayenne
     1/4           cup  canola oil
  8               cups  beef stock -- home made if possible
heat oil coat beef in flour and brown in oil half at a time when beef all browned add stock a little at a time allowing mix to thicken when all stock is added add veg and bring to a simmer simmer for about 4 hours stirring every 15 min
make dumpling if u want
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Per Serving (excluding unknown items): 902 Calories; 51g Fat (53.5% calories from fat); 51g Protein; 49g Carbohydrate; 5g Dietary Fiber; 151mg Cholesterol; 6163mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 6 Fat.
NOTES : remember this is to my taste yours will be different make it yur own
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Monday, 16 September 2013

teresa's veg mix

                     
* Exported from MasterCook *
                             teresa's veg mix
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  green beans -- cleaned and sliced
  1              large  red bell pepper -- cleaned and sliced
  1              large  red onion -- cleaned and sliced
  5             cloves  garlic roasted
  3        tablespoons  extra virgin olive oil
  1           teaspoon  sesame seeds
cook green bean until firm tender
cook pepper and onion until the same add green beans into pan ann olive oil and sesame seed warm
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Per Serving (excluding unknown items): 654 Calories; 43g Fat (55.1% calories from fat); 14g Protein; 65g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 43mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

Sunday, 15 September 2013

Hungarian Goulash

                     
* Exported from MasterCook *
                            Hungarian Goulash
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : BEEF
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  round steak (3/4-inch-thick) -- cut into inch pieces
  6             ounces  mushroom -- sliced
  1              small  onion -- chopped
  1              clove  garlic -- minced
  2        tablespoons  all-purpose flour
  1         tablespoon  caraway seeds
  1         tablespoon  paprika
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  dried thyme
  1                can  whole tomatoes (28-ounce) -- undrained and coarsely chopped
  1                     bay leaf
  1          container  sour cream (8-ounce)
                        Warm cooked buttered noodles or rice
Combine first 3 ingredients in a 5-quart slow cooker, stirring well.
Combine flour and next 4 ingredients in a small bowl, stirring well; add to meat mixture, tossing well to coat. Add tomatoes and bay leaf to meat mixture; stir well.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 5-1/2 hours. Remove and discard bay leaf. Stir in sour cream. Serve over noodles or rice.
Yield:
  "6 Servings"
T(Cook Time):
  "6:30"
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Per Serving (excluding unknown items): 32 Calories; trace Fat (12.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Serving Ideas : Here's a time-saving tip you'll use again and again: to quickly chop canned whole tomatoes, use kitchen shears to snip the tomatoes while they're still in the can.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Thursday, 12 September 2013

butter tarts-------frm my wifes mother R.I.P.

                     
* Exported from MasterCook *
              butter tarts-------frm my wifes mother  R.I.P.
Recipe By     :my wifes mom Gloria Kimber
Serving Size  : 0     Preparation Time :0:00
Categories    : Desert
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg -- beaten
     1/3           cup  butter
  1                cup  brown sugar
  2        tablespoons  milk
  1           teaspoon  vanilla
mix completly
preheat oven to 450
add a few raisins to shells add mix
bake at 450 for 8 min then reduce to 350 and cook 15 to 20
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 1192 Calories; 67g Fat (49.9% calories from fat); 8g Protein; 144g Carbohydrate; 0g Dietary Fiber; 382mg Cholesterol; 766mg Sodium.  Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 13 Fat; 9 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

goulash soup daves

                     
* Exported from MasterCook *
                           goulash soup  daves
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  stew meat -- chopped
  6             cloves  garlic -- roasted
  2             medium  onion -- diced
  3        tablespoons  paprika
  3        tablespoons  caraway seeds
  1                can  tomato paste
  1                can  tomato -- diced
  8               cups  beef stock
in stock pot add a little oil mash garlic the add caraway seeds add beef and brown add stock tomatoes rest of caraway seeds and paprika reduce heat to w
low and simmer for 4 hours

cool then refridgerate over night
the next day reheat add tomato paste
simmer and sever with nice crusty bread
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 2618 Calories; 149g Fat (53.1% calories from fat); 212g Protein; 84g Carbohydrate; 23g Dietary Fiber; 680mg Cholesterol; 20051mg Sodium.  Exchanges: 1 Grain(Starch); 27 1/2 Lean Meat; 12 1/2 Vegetable; 12 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

my manocotti

                     
* Exported from MasterCook *
                               my manocotti
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground beef
     1/2         pound  ground veal
     1/2         pound  ground pork
  16            ounces  mozzarella cheese -- shredded
  5             cloves  garlic -- roasted
  1           teaspoon  oregano
  1           teaspoon  thyme
  3        tablespoons  millk
  3             slices  bread -- broken up
  16                    manicotti -- cooked by packge direction
  2               jars  spaghetti sauce -- your choioce of sauce
in a laege skillet add a little oil and mash roasted garlic add meat and spices cook until meat is done
drain grease soak bread in milk
combine meat cheese and bread
cover bottom of tray with sauce fill shell with mix and layer in tray
cover with remaining sauce sprinkle with cheese bake at 350 for 30 min
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 4813 Calories; 266g Fat (50.1% calories from fat); 267g Protein; 329g Carbohydrate; 26g Dietary Fiber; 949mg Cholesterol; 5243mg Sodium.  Exchanges: 16 Grain(Starch); 31 Lean Meat; 15 1/2 Vegetable; 35 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Tuesday, 10 September 2013

my suicide sauce

                     
* Exported from MasterCook *
                             my suicide sauce
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30            pounds  tomatoes -- cored
  5                     jalapeno chile peppers -- chopped not seeded
  4                     anaheim chili pepper -- chopped not seeded
  3                     Scotch bonnet chiles -- chopped not needed
     1/2           cup  sugar
     1/2           cup  vinegar
place every thimg into a large pot cook for about 90 min run through a food mill to remove seeds and skin take remaing sauce and reduce to desired consistancy place an jars and prosess
S(mc formatted):
  "chef dave"
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Per Serving (excluding unknown items): 3133 Calories; 41g Fat (10.1% calories from fat); 111g Protein; 710g Carbohydrate; 142g Dietary Fiber; 0mg Cholesterol; 1137mg Sodium.  Exchanges: 116 1/2 Vegetable; 0 Fat; 7 Other Carbohydrates.
NOTES : use what ever hot peppers u can get i also use thai finger hots
Nutr. Assoc. : 0 0 0 0 0 0

Monday, 9 September 2013

GARLIC MUD CHICKEN

                     
* Exported from MasterCook *
                            GARLIC MUD CHICKEN
Recipe By     :Public domain recipes converted from Meal Master format
Serving Size  : 4     Preparation Time :0:00
Categories    : Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken
  3                     garlic -- *
  1         tablespoon  cajun seasoning
     3/4           cup  olive oil -- **
  1                cup  all-purpose flour -- **
  Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the  coating hardens and bakes on the chicken, the flavors and juices are all  sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender  with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency,  add more oil if needed. Place the oil and garlic mixture in a large bowl.  Add flour slowly, mixing until a very heavy, thick, smooth mud like  consistency is achieved. With string, tie the chicken wings and the legs  tight against sides of carcass. Using a spatula, completely coat chicken  with Garlic Mud, as evenly as possible, using it all. Fill in all crevices  between wings and legs. Place on a rack, breast side up, in a pan and put  in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until  coating is browned well. If using cutup chicken, coat each piece very well,  place on a rack and roast for a shorter time, until chicken coating is  brown. Serve chicken with the crisp pieces of Garlic coating .. I would  suggest using a vertical roaster. It is a wire stand that the chicken slips  down on and is vertical. Set your bottom rack as low as possible to  accommodate in oven. Even a lower heat setting with a longer roast time is  even better.
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 482 Calories; 41g Fat (75.6% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 8 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

Crunchy Parmesan Chicken Wings

                     
* Exported from MasterCook *
                      Crunchy Parmesan Chicken Wings
Recipe By     :
Serving Size  : 60    Preparation Time :0:00
Categories    : chicken                         wings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  chicken wings
     1/2           cup  flour
     1/2      teaspoon  paprika
     1/4      teaspoon  salt and pepper
  4                     eggs
  2               cups  parmesan cheese -- freshly grated
     1/2           cup  dry bread crumbs
  1           teaspoon  dried basil and oregano
Remove tips from chicken wings and reserve for stock if desired; separate wings at joints.  In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets.  Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 4g Fat (57.5% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Sourdough Sweet 'N Spicy Raisin Bread

                     
* Exported from MasterCook *
                  Sourdough Sweet 'N Spicy Raisin Bread
Recipe By     :Rita Davenport
Serving Size  : 0     Preparation Time :0:00
Categories    : Savory Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sourdough starter
     1/2           cup  lukewarm milk
     1/4           cup  brown sugar -- firmly packed
     1/4           cup  butter -- melted
  2          teaspoons  salt
  1                     egg -- slightly beaten
  3               cups  all-purpose flour
  2          teaspoons  cinnamon
     1/2      teaspoon  nutmeg
  1 1/2           cups  raisins
     1/2           cup  chopped nuts -- (optional)
  2        tablespoons  butter -- melted
  1                     Egg White -- beaten
  1         tablespoon  granulated sugar
Measure out sourdough starter. Add milk, brown sugar, butter, salt and egg. Mix well. Sift flour, cinnamon and nutmeg together. Combine with sourdough starter and blend well. Add raisins and nuts, if desired. Turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise about 2 hours. Cut off one-third of dough and divide remaining dough into three 12-inch rolls. Place on a greased cookie sheet and braid. Pinch ends together. Make smaller braid with extra dough and place on top of large braid. Brush with melted butter. Let rise about 1 hour. Brush with beaten egg white and sprinkle with sugar. Bake at 350°F (177°C) for 40 minutes or until golden brown.
Makes 1 braided loaf.
Description:
  "Make this braided loaf for a special brunch."
Source:
  "sour dough cookery"
S(mc formatted by):
  "chef dave"
Copyright:
  "April 1977 isbn 0-553-20602-8"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3434 Calories; 123g Fat (31.5% calories from fat); 72g Protein; 532g Carbohydrate; 29g Dietary Fiber; 415mg Cholesterol; 5207mg Sodium.  Exchanges: 20 Grain(Starch); 2 1/2 Lean Meat; 11 1/2 Fruit; 1/2 Non-Fat Milk; 22 Fat; 3 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Friday, 6 September 2013

Edos Tandoori Chicken

                     
* Exported from MasterCook *
                          Edos Tandoori Chicken
Recipe By     :Edo van der Kolk
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  chicken -- cubed
                        first Marinade:
  1           teaspoon  paprika
  1           teaspoon  ground ginger
  1           teaspoon  garlic -- mashed
  1               dash  lemon juice
                        second Marinade:
  1                cup  yogurt
  1           teaspoon  garlic
  1           teaspoon  ginger
  1           teaspoon  paprika
  1           teaspoon  pepper
  1           teaspoon  garam masala
  1           teaspoon  coriander
  1           teaspoon  cumin
  1               dash  lemon juice
  2          teaspoons  oil
  1                     onion -- roughly chopped
  1                     red bell pepper -- chopped
1) mix first marinade ingredients & add chicken; allow to sit in fridge minimal 1 hour
2) mix second marinade together & add this to the first mix; add onion & pepper, then return to fridge for minimum 1 hour
3) say "Klaatu Verata Necto" (joke)
4) when ready, skewer chicken & fry over hot grill or in a hot oven til chicken is cooked
 through
Description:
  "many thanks to robynnes friend --------------------------Edo van der Kolk"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 282 Calories; 19g Fat (59.9% calories from fat); 19g Protein; 10g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

                     
.


jambalaya

                     
* Exported from MasterCook *
                                jambalaya
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        seasoning mix
  2                     bay leaves
  1 1/2      teaspoons  salt
  1 1/2      teaspoons  cayenne pepper
  1 1/2      teaspoons  oregano -- dried
  1 1/4      teaspoons  white pepper
     3/4      teaspoon  thyme
  1           teaspoon  black pepper
                        rest
  2        tablespoons  lard -- or chicken fat or beef fat
     2/3           cup  tasso -- chopped or other smoked ham 3 ounces
     1/2           cup  andouille -- chopped i use kielbasa here
  1 1/2           cups  onion -- chopped
  1                cup  celery -- chopped
     3/4           cup  green pepper -- chopped
     2/3           cup  chicken -- cubed
  1 1/2      teaspoons  garlic -- minced
  4             medium  tomatillo -- diced and seeded
     3/4           cup  tomato sauce -- canned
  2               cups  seafood stock
     1/2           cup  green onion -- chopped
  2               cups  rice -- uncooked converted
  1 1/2          dozen  shrimp, large, R-T-C
  1 1/2          dozen  oyster -- in their liquer
combine seasonings into a small bowl
in a large sauxepan melt lard add tasso and kielbasa cook until crisp about 6 min stirring often add cnion green pepper and celery cook until tender but still firm about 5 min stirring frequently scrapping bottem wel. add chicken turn heat to high cook one minute stiring all the time turn heat to medium. add the seasoningsand minced garlic cooking about 3 minutes stirring often scapping bottem as needed add tomatoes and cook until chicken is tender about 10 min add tomatoe sauce and cook 7 minutes stirring faily often stir in stock and bring to a boil add green onion and cook 2 minutes stirring once or twice add rice shrimp and oysters stirring in well and remove from heat transfer to an 8 x 8 baking pan cover snuggly with foil  and bake until done rice will be firm about 30 minutes
Description:
  "this started as a recipe from chef paul i have been making this for a long time over 10 years i have changed it to MY taste and where i live"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 724 Calories; 24g Fat (30.3% calories from fat); 30g Protein; 94g Carbohydrate; 6g Dietary Fiber; 133mg Cholesterol; 2957mg Sodium.  Exchanges: 5 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3650 3817 0 0 0 0 0 0 0 342 0 0 0 0

Butter Chicken v2.1 tonights supper

                     
* Exported from MasterCook *
                          Butter Chicken   v2.1
Recipe By     :
Serving Size  : 8     Preparation Time :0:20
Categories    : Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     onions -- diced
  3             cloves  garlic -- minced
  3               tbsp  butter
  2               tbsp  fresh ginger -- grated
  2               tbsp  packed brown sugar
  2                tsp  chili powder
     3/4           tsp  ground coriander
     3/4           tsp  turmeric
     1/2           tsp  cinnamon
     1/2           tsp  ground cumin
     1/2           tsp  salt
     1/2           tsp  pepper
  1                can  diced tomatoes -- (28 oz/796 mi.)
  1                cup  chicken broth -- (sodium reduced)
     1/4           cup  almond butter -- or cashew butter
  3                 lb  chicken thighs -- (1.35 kg) quartered ,  boneless skinless
  1                cup  sour cream
  2               tbsp  chopped fresh cilantro
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric,  cinnamon, cumin, salt, pepper and  tomatoes. Whisk broth with almond butter; pour into slow cooker.
 Cover and cook on low for 5 hours up to 8 

With immersion blender, purée sauce until smooth. Add chicken; cook, covered, on high until juices run clear when  pierced,    30 to 40 minutes
Stir in sour cream. Serve sprinkled with cilantro
Description:
  "i have been playing with this for a couple of years not sure where original came from think maybe the st catharins standard new paper"
Cuisine:
  "indian"
Start to Finish Time:
  "6:20"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 473 Calories; 36g Fat (68.1% calories from fat); 27g Protein; 11g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 402mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
NOTES : This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group.
Serve over hot steamed basmati rice.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

reccipes

when I make a recipe I  first enter it into mastercook for me this is easiest lets say bread after we make it we will talk about our like and dislikes talk about changes re enter recipe with changes changing name to bread 1 this will go on until we finally like what we have but I keep each recipe from original to what it ends up as just changing number this way if we make one that is really bad we just go back to the prior recipe

one thing please make any thing I post to your taste

Wednesday, 4 September 2013

Mexican Rabbit

                     
* Exported from MasterCook *
                              Mexican Rabbit
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : game
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Rabbit -- disjointed
  2               cups  Corn
  1           teaspoon  Parsley
  1                Can  tomatoes -- 10 ounces
  1           teaspoon  Rosemary
  1                cup  black olives -- Minced
  1           teaspoon  Thyme
  2          teaspoons  Chili powder
  1                     Bay leaf
                        Salt and pepper to taste
  2                     Peppercorns
  2               cups  Yellow cornmeal
  1                     Garlic clove -- minced
  1                     Egg yolk
     1/2           cup  Minced shallots
Place the rabbit, parsley, rosemary, thyme, bayl eaf, and peppercorns in a large saucepan and add enough water to cover.  Bring to a boil and simmer for 30 minutes or until rabbit is tender.  Drain rabbit and reserve 1 cup liquid.  Remove rabbit from bones.  Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper.  Simmer for 20 minutes.
Combine the cornmeal and egg yolk.  Strain the reserved liquid, add to cornmeal mixture and mix well.  Stir into the rabbit mixture and spooni  nto a greased casserole.  Bake at 325 degrees for 40 minutes or until set.  6 servings.
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 319 Calories; 7g Fat (19.2% calories from fat); 14g Protein; 51g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 235mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : i have ni idea where this recipe came from i found it inside a book gotten from a flea market
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

My Peach Salsa

                     
* Exported from MasterCook *
                              My Peach Salsa
Recipe By     :chef dave
Serving Size  : 0     Preparation Time :0:00
Categories    : salsa
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             Pounds  Peaches -- pits removed coarsely chopped
  2             Pounds  Tomatoes -- coarsely chopped
  1                     Jalapeno Chile Pepper -- seeded and chopped
     1/2           Cup  Vinegar
     1/2         Pound  Spanish Onion -- coarsely chopped
  2        Tablespoons  Honey
  2        Tablespoons  Lemon Juice
place every thing in a food procsor pulse until a fine chooped consistancy is reached place in a large pot and simmer for about 20 min to help flavors meld
Description:
  "an experiment that has turned out quite well"
Source:
  "something i have been workong on"
S(mc formatted by):
  "chef dave"

S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1011 Calories; 4g Fat (3.3% calories from fat); 20g Protein; 256g Carbohydrate; 41g Dietary Fiber; 0mg Cholesterol; 85mg Sodium.  Exchanges: 11 Vegetable; 10 Fruit; 0 Fat; 3 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

my mac and cheese

                     
* Exported from MasterCook *
                            my mac and cheese
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  elbow macaroni
  2        tablespoons  flour
  2        tablespoons  butter
  24      fluid ounces  half and half -- simmering
  4             ounces  mushroom -- sliced
  3             ounces  bacon -- ground
  3             ounces  bread crumbs -- made fresh
  2             ounces  butter -- melted
  24            ounces  cheddar cheese -- as old as possible
  3             ounces  parmesan cheese
pre heat oven to 350
cook macaroni according to directions
place the 2 ounces of butter and flour in a pan and cook until a thick paste is formed add cream slowly letting sauce thicken slightly befor adding more
stir in half of the cheese in small batches cook until cheese is melted
add parmesan cheese
meanwhile cook bacon and mushrooms until bacon is as crisp as you would like it and until musrooms have lost all their liquid
in a large bowl pour macaroni sauce and bacon stir until completly mixed
pour into a greased casserole
now mix the bread crumbs and butter and sprikle on top with leftover cheese
cook until bubbly and brown
serve with cold milk
Description:
  "my own variation"
S(formatted by):
  "chef dave"

                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1072 Calories; 76g Fat (63.5% calories from fat); 49g Protein; 49g Carbohydrate; 2g Dietary Fiber; 218mg Cholesterol; 1486mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 11 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

dave's bean and bacon soup

                     
* Exported from MasterCook *
                        dave's bean and bacon soup
Recipe By     :chef dave
Serving Size  : 6     Preparation Time :0:00
Categories    : soup
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  navy beans
     3/4         pound  bacon -- double smoked if you can get it
  5 1/4   fluid ounces  tomato paste
  1              large  onion -- diced
  1             gallon  beef stock -- homemmade if you have it
     1/2           cup  potato flakes -- for thickening
                        salt and pepper -- to taste
soak neans over night
drain and then boil beans for an hour
while the beans are cooking dice the bacon into cubes about 1/2 inch, fry the bacon, when the bacon is almost cooked add the diced onion and cook until translucent
trnsfer the bacon and onion with the beans to a stock pot add stock and simmer for about three hours add stock as needed
add tomato paste then stir in potato flack until it reaches a consistancy you are happy with
serve with fresh bread
S(formatted by):
  "chef dave"

S(mc formatted):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 683 Calories; 30g Fat (40.8% calories from fat); 38g Protein; 59g Carbohydrate; 20g Dietary Fiber; 48mg Cholesterol; 6810mg Sodium.  Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Tuesday, 3 September 2013

Bami Goreng

                     
* Exported from MasterCook *
                               Bami Goreng
Recipe By     :robynne buzanko
Serving Size  : 2     Preparation Time :0:00
Categories    : Pork                            Poultry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      kilogram  Rice Noodles
  200            Grams  Pork -- or cubed chicken
  4             Cloves  Garlic -- crushed
  2        Tablespoons  Ketjep Manis
  1                     Onion -- chopped
  1                     Leek -- finely chopped
     1/2                Cabbage -- finely chopped
                        Bean Sprouts
                        Salt and Pepper -- to taste
Cook the rice noodles as per package directions. Drain and toss with 2 tablespoons oil. Allow to cool
Cook the garlic and onion together in a bit of oil until slightly golden. Add the pork pieces and the leek and cook until done.

Add the cabbage and cook slightly. As cabbage starts to soften, add the cooled bami noodles and mix.
Once throughouly mixed, add the bean sprouts (as much or little as you like) and the ketjap (also to preference, about 2 or 3 tablespoons until the noodles take on sort of caramel color).

Add salt and pepper to taste and heat through.


Cuisine:
  "Thai"
Source:
  "translated from a dutch cook book"


                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1167 Calories; 17g Fat (13.2% calories from fat); 21g Protein; 229g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 95mg Sodium.  Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
NOTES : ketjap can be found in asian specialty stores

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Pasta Carbonara

                     
* Exported from MasterCook *
                             Pasta Carbonara
Recipe By     :dave buzanko
Serving Size  : 4     Preparation Time :0:00
Categories    : Eggs                            Pasta
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Pound  Pancetta -- diced
  4                     Egg Yolks
  250      Milliliters  Heavy Cream
     1/2           Cup  Parmesan Cheese
  1              Pound  Pasta -- fresh
                        Pepper -- to taste
bring pasta water to boil
dice pancetta and crisp up in a large fry pan, start cooking pasta
when pancetta is crisp take out of pan do not drain grease
drain pasta add straight to fry pan toss, now add cream eggs and  parmesan cheese turn off heat let heat of pasta do work add pancetta and lots of pepper serve
Cuisine:
  "Italian"
S(mc formatted):
  "chef Dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 854 Calories; 38g Fat (40.4% calories from fat); 38g Protein; 87g Carbohydrate; 3g Dietary Fiber; 346mg Cholesterol; 1754mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
NOTES : this was taught to me by a chef from sicily he could barely speak english but just showed me a fav now
Nutr. Assoc. : 0 0 0 0 0 0

Teresa Tex Mex lazagna

                     
* Exported from MasterCook *
                          Teresa Tex Mex lazagna
Recipe By     :teresa buzanko
Serving Size  : 8     Preparation Time :0:00
Categories    : Pasta
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  ground beef
  1            package  tortilla -- shells 10 inch
  1                can  refried beans -- 10 ounce
  1                can  tomatoes -- diced small
  6             ounces  monterey jack cheese -- with jalapenos, shredded
  6             ounces  cheddar cheese -- shredded
  6             ounces  mozzarella cheese -- shredded
  1            package  taco seasoning mix
  8             ounces  sour cream -- for garnish
     1/2           cup  water
  2               cups  lettuce -- shredded
brown the beef in a heavy skillet , drain excess grease
open and drain tomatoes saving juice
mix saved tomato juice and water with taco seasoning mix, stir into ground beef
next stir in tomatoes
now layer soft taco shells
1 shell
2 meat mixture
3 cheese
4 shell
5 refried beans
6 cheese
7 shell
8 meat mixture
9 cheese
10 shell
11 meat
12 cheese
bake in a 350 oven for 35 to 40 min

serve with shredded lettuce and sour cream
Source:
  "from her own idea"
S(mc formatted):
  "chef dave"
Yield:
  "2 9 inch cake pans"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 815 Calories; 63g Fat (70.5% calories from fat); 43g Protein; 17g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol; 917mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 9 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

corn relish

just finished making 7 jars of corn relish recipe below here is a picture


daves spagetti sauce 1

                     
* Exported from MasterCook *
                          daves spagetti sauce 1
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Crockpot                        Sauce
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            Pounds  Tomatoes -- cored
  2             pounds  ground beef -- cooked
     1/2         pound  mushroom -- sliced cooked
  2               Cans  tomato paste -- small
                        spices -- see note
  6             Cloves  roasted garlic
  1              Large  Onion -- chopped , and cooked
mix all ingreadients in a crockpot and cook on low for 6 hrs
Description:
  "i make this when tomatoes are in season"
Cuisine:
  "Italian"
Yield:
  "2 meals"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2214 Calories; 132g Fat (50.7% calories from fat); 109g Protein; 179g Carbohydrate; 42g Dietary Fiber; 386mg Cholesterol; 1629mg Sodium.  Exchanges: 11 Lean Meat; 34 1/2 Vegetable; 18 Fat.
NOTES : the spices i use are
oregnao
thyme
basil
chile flakes
salt and pepper to taste
i always play with the spices to get it just the way "" I "" want it so remember adjust the seasoning to  " your taste" 
i have taken to grinding my own meat i always look for meat on last day of sale freeze it then when i want hamburgers of ground meat for spagetti sauce i thaw and then grind it up to use. this recipe makes three batches for two this gets simmered all day on minimum.
i do not seed or skin the tomatoes as before i add the meat i run it through a food mill which removes the skin and seeds then i add maybe three tomatoes that have been cored seeded and skinned and diced this adds the chunkiness i like.

Nutr. Assoc. : 0 0 0 0 0 0 0