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(Page 1 of 2: Viewing entries 1 to 10) Page Links: 1 2 
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♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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 | | Barked: Fri Sep 11, '09 4:45pm PST | |  | |  | | I would like a thread just for the foods you cook during Fall. That is My Lady's favorite time of the year, so I share her joy!
Any recipe will be ok here.
As long as it is a Fall favorite of yours! |  |  | |  |
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Beaucefus- (Adopted)
Life is good
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 | | Barked: Sat Sep 12, '09 6:05am PST | | | | | | CHICKEN AND SAUSAGE GUMBO RECIPE
3 lb Chicken breasts, split in - Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 lb Smoked sausage or kielbasa
1/2 c Vegetable oil
1/2 c All-purpose flour
1 c Chopped onion (1 lg)
1 c Chopped pepper (1 lg)
1 c Chopped celery (2 ribs)
7 c Water divided
1 ts Black pepper
1 ts Chopped garlic (1 clove)
1/2 ts Cayenne pepper
Season chicken breasts lightly with salt, black pepper and garlic powder. If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces. Make roux, using a cast iron or very heavy skillet that is very clean. Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon. Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again. As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker. Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly. In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. De bone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking | | | | |
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♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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| | Barked: Tue Sep 29, '09 4:13pm PST | | | | | | With cooler mornings, how about a nice cuppa hot cocoa.
Chef Rooster's Purrfecto Cocoa
4 cups of milk
6 oz of 70% cacao dark baking chocolate chopped
3 tbsp brown sugar
1 tsp instant expresso powder
1 tsp vanilla extract
dash salt
In large saucepan, heat the milk over med heat till bubbles form around sides of pan, DO NOT BOIL..
Remove from heat..whisk in chocolate, brown sugar, expresso, vanilla and salt until smooth. Return to heat, cook and stir until heated thru.
Pour into mugs and serve with my special peppermint whipped cream.
Chef Roosters Peppermint Twist Whipped Topping
In a small bowl you have chilled, along with beaters, beat 1/2 cup heavy whipping cream till it begins to thicken. Add 1 tblsp sugar and 1/8 tsp peppermint extract; beat until stiff peaks form. Garnish with crushed peppermint candies...
ENJOY! | | | | |
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Wilson J- Scooter
Big Dude ... Big- Heart
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| | Barked: Tue Oct 6, '09 1:38pm PST | | | | | | Ham & Potato Alfredo *
Spray a 9" baking dish with cooking spray
In a large bowl place:
1 1/2 lbs diced Yukon Gold potatoes in dish cover & microwave on High
10-12 mins or til potatoes are soft.
Then stir in 1~10 ou. container Alfredo sauce.
1 cup small ham cubes
1 cup shredded Italian Blend Cheese
1/2 cup white wine or chicken broth
1 tsp dried basil
Spread in prepared pan & sprinkle additonal 1/2 cup cheese over the top.
Cover & microwave for 10 more mins
Serves: 6 | | | | |
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TANIS
CATSTER ROCKS- !!!!
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| | Barked: Sat Oct 10, '09 1:08pm PST | | | | | | Hi Wilson my mom loves the Ham Alfredo recipe thanks furrend..it seems easy and is a purrrfect dish for my human sister who's 12 to make with minimal assistance....yumm !!!!
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♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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| | Barked: Sun Oct 11, '09 1:26pm PST | | | | | | You cant have Autumn nommies without punkin!
These are to purr for Chefs!
The Great Pumpkin Patch Biscuits
1 3/4 C flour
1/4 C packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 C cold butter plus 1 1/2 tsp divided.
3/4 C canned pumpkin (or fresh)
1/3 C buttermilk
In large bowl combine flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 c butter till mixture resembles coarse crumbs. Combine pumpkin and butter milk; stir into crumb mixture just till moistened.
Turn onto lightly foured surface; knead 8-10 times. Pat out to 1 inch thickness; cut with biscuit cutter. Place 1 inches apart on greased baking sheet. Bake at 425 for 18 to 22 minutes or until golden brown. Melt remaining butter and brush over biscuits and serve warm! | | | | |
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KIBBLES
750290
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| | Barked: Thu Oct 15, '09 1:10pm PST | | | | | | This is from my childhood, we mainly ate this in cooler weather.
SLIPPERY POT PIE OR PENNSYLVANIA DUTCH POT PIE
Ingredients:
4 cup flour
1/2 cup onions (1 small to Medium)
4 potatoes, cut up (My mon did slices, I do pieces)
1 teaspoon salt
2 eggs
You may use Cooked chicken, ham or beef (some use spareribs)
Mix flour, salt and eggs. Add enough water to make dough, which should be a bit softer than pie crust. Roll out very thin on a floured surface. Cut into pieces. Boil meat and remove meat from broth. Pull meat into pieces. Add chopped onions and potatoes to broth. Bring broth to a boil. Drop in pot pie pieces. Reduce heat to simmer. Cook 20 minutes. Add parsley and meat. | | | | |
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FRANCIS
752250
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| | Barked: Thu Oct 15, '09 2:52pm PST | | | | | | A favorite for Halloween
BLOOD-RED HOT CHOCOLATE
5 ounces of semisweet chocolate finely chopped
5 ounces of bittersweet chocolate finely chopped
4 cups milk
1/4 cup of sugar
2 teaspoons re gel-paste food coloring
bring milk and sugar to a simmer in a medium saucepan over a medium-high heat, stirring until sugar dissolves. Remember to scrape down the sides. Pour this mixture over chocolate and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately.
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FRANCIS
752250
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| | Barked: Thu Oct 15, '09 3:02pm PST | | | | | | Have a bone for Halloween. Grammy just finished making these for my Halloween Party.
BONE MERINGUES
Makes about 18
Ingredients:
6 large egg whites
1 1/2 cups sugar
Directions:
Preheat over to 200 degrees. Put egg whites and sugar in a heatproof bowl. Set bowl over a pan of simmering water: whisk constantly until sugar is dissolved and mixture feels warm to the touch. (5min.)
Return bowl to mixer, and whisk. Beat on high speed until very stiff peaks form. (8min.)
Transfer meringue to a pastry bag fitted with a 1/2inch plain round tip. (Wilton #1A) Pipe bone shapes, (5-6 inch long. Use 2 baking sheets lined with parchment paper. Bake until crisp throughout. Takes about 1hour. Let cool completely on a wire rack.
This receipt can be used to do different shapes as you please.
Just Kisses, Pumpkins, Candy Canes, Hearts, etc. Add appropriate food coloring or just leave white. | | | | |
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Beaucefus- (Adopted)
Life is good
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| | Barked: Fri Oct 23, '09 11:09am PST | | | | | | Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces | | | | |
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