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Bigd
Member
09-13-2001
| Tuesday, December 21, 2004 - 10:53 pm
Since we have been living away from our relatives I started trying different dishes for Christmas Dinner a few years ago, instead of our usual turkey dinner. It is just the three of us so it is easier to make something a little more fancy. I have done lamb, cornish hens, beef tenderloin. I am trying to think what to try this year. Any suggestions would be great! The thing I keep coming back to is a favorite dish from a local restaurant, although I would be making it up. I thought of butterflying a really good cut of steak, stuffing it with gorgonzola cheese and spinach and baking it. Then serving it with a gorgonzola cheese sauce recipe I have. But I need more ideas! Please help!
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 6:33 am
Yum, that sounds fantastic!!! I have a pretty good recipe for chicken with mushrooms and artichokes if you would like, but I think your steak idea sounds heavenly.
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Resortgirl
Member
09-23-2000
| Wednesday, December 22, 2004 - 6:41 am
BigD, you asking for help in cooking is like me asking for help with.... shoot, I can't think of anything that I don't need help with..... but you know what I'm saying! You are the best cook I've encountered! You could make canned mushrooms a delicacy!! Enjoy the Holidays! and lets start planning another get together
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Kaykay
Member
01-21-2004
| Wednesday, December 22, 2004 - 7:09 am
I decided this year to make a standing rib roast.(Prime rib). it's sooo easy to make and give you more time with your family i'm also making homemade twice baked potatos stuffed with cheese and shrimp.
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Herckleperckle
Member
11-20-2003
| Wednesday, December 22, 2004 - 7:21 am
I am going the easy route with my fussy eaters--filet mignon, sauteed mushrooms, salad and fresh vegetables (maybe green beans) and twice-baked potatoes (just spices). I might try making a Bernaise sauce if someone offers HELP! (Never done it before!) Dessert? Haven't decided yet! (I have made cookies, but my crew is not big on desserts, so am not sure what to do there. Still thinking. Maybe a pie as a jic.) Bigd, your recipe sounds fantastic! I would love it, as would my dd. The males in my family are another story!
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Bigd
Member
09-13-2001
| Wednesday, December 22, 2004 - 7:58 am
to RG! you have other talents! I'm wearing one! KayKay, please tell me about your standing rib roast - that was another thought I had. I would also like to know your recipe for potatoes with shrimp and cheese. Texannie, your recipe for chicken with mushrooms and artichokes sounds promising too. My husband loves artichokes and I never cook with them - it would be like another Christmas present. Herckleperckle - if you are doing mushrooms you should do the Pyrochef recipe for mushrooms, they are to die for! We must all be hungry this morning! Merry Christmas!
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 8:35 am
Here's the original recipe Macaroni Grill's Scaloppine di Pollo Ingredients Lemon Butter Sauce: 4 ounces lemon juice 2 ounces white wine 4 ounces heavy cream 1 pound (4 sticks) butter Chicken & Pasta: 6 to 8 (3-ounce) chicken breasts, pounded thin Oil and butter for sauteing chicken 1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging 6 ounces pancetta, cooked 12 ounces mushrooms, sliced 12 ounces artichoke hearts, sliced 1 tablespoon capers 1 pound cappellini pasta, cooked Chopped parsley, for garnish Instructions To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce. Now here's how I cooked it! LOL I made up the sauce, left out the cream. I used one can of marinated artichokes and one of plain (drained that one) I browned the pancetta in a little butter and olive oil, the lightly sauteed the artichokes and mushrooms. Then I put the veggie mixture in the sauce and let it simmer for about 10 minutes. In a casserole dish, I put the chicken breasts then on top of that I poured the sauce/veggie mixture. Covered it with foil and baked it at 350 for an hour. Then I cooked some pasta and served it on the side. I make this a day ahead.
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Resortgirl
Member
09-23-2000
| Wednesday, December 22, 2004 - 8:55 am
BigD, I was reading the Summer trip thread and it reminded me that you PROMISED to make me homemade hushpuppies! Guess I'll be seeing you soon!
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Kaykay
Member
01-21-2004
| Wednesday, December 22, 2004 - 9:01 am
I'm a little busy to post the receipes right now but i will be back - I PROMISE 
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Schoolmarm
Member
02-18-2001
| Wednesday, December 22, 2004 - 9:10 am
I am snowed in. I'm making a pork roast with veggies. Anyone got any ideas for dinner for one?
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 9:11 am
I just remembered a really great recipe for shrimp if you are interested.
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Kaykay
Member
01-21-2004
| Wednesday, December 22, 2004 - 9:20 am
Ok, Standing Rib Roast 4-12 lbs (1 to 4 ribs) Pre heat oven to 500 degrees In a shallow roasting pan place the roast meat side up. Salt and pepper the meat very well. Rub the meat with flour. DO NOT OPEN THE OVEN DURING COOKING OR RESTING!!!!!!!!!!! 2 ribs - cook 25 to 30 minutes 3 ribs cook 40 to 45 minutes 4 ribs cook 55 to 60 minutes. turn off oven and let it rest in the oven for 2 hrs. I REPEAT - DO NOT OPEN THE OVEN put a jar of au ju in a pot and heat. I serve it with twice baked potatoes and green beans or asparagas (sp.?)
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 9:35 am
That's sort of how I cook my beef tenders! Preheat to 500, put tender in oven for 6 minutes. Turn oven off, but do not open door! Leave in for minimum 30-40 minutes, but you can leave it in longer cause it won't over cook!
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Reader234
Member
08-13-2000
| Wednesday, December 22, 2004 - 9:36 am
I also make a Rib Roast! (The grocery stores are kind enough to put them on sale for $4.99 a pound!) I make a rub to put on mine for 30 minutes of Brown Sugar, grainy brown mustard, pepper, 1T of Dry mustard. (that would be a dollop here, and a handful there! and the book says let it sit in refrigerator for 2 hours YIKES I'm never that organized!) I use the Joy of Cooking MEthod of Beef Rib Eye Roast, I hit the oven at 500 degrees for only 15 min, than turn it down to 250 and I have an Alton Brown style meat thermometer you can put in the roast, and the thermometer is on the outside of the oven, and beeps when it hits the temp I want 125degrees, and then let it sit. (and that temp does rise) Now in my roasting pan is all this wonderful juices, so I open a can of Campbells twice strength Beef Broth (really rich and intense flavor) and some wine to get those bits off the bottom, sometimes I heat it to thicken it a touch, sometimes I add a T of flour to the skimmed off fat to thicken it a touch. I make a horseradish sauce from horseradish + heavy whipping cream (oh you whip that cream first!! LOL ) I make Aspargus, I put it flat on a sheet, add seseme seeds heat so aspargus is still crunchy then I grate a touch of parmesean cheese . I also do green beans, I take a T of butter and a handful of broken filberts (hazelnuts) brown them in the skillet, then toss in the green beans. Potatoes, good old smashed. Now I add roasted garlic, while I'm roasting the meat, I take a head of garlic, sprinkle some olive oil then wrap in alum. foil, put in oven to bake, then you squeeze out the nectar of the clove into the maashed potatoes... and I do homemade Yeast Rolls. There really good, but I think you have to try them, get addicted then you'll make them!!
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Schoolmarm
Member
02-18-2001
| Wednesday, December 22, 2004 - 10:06 am
I love "smashed" potatoes (real or boxed) with a carton of sour cream, a package of french onion soup mix and buttah! OR garlic. I should have browned my pork roast. I forgot how easy that is and how good it is. Thanks, Reader!
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Herckleperckle
Member
11-20-2003
| Wednesday, December 22, 2004 - 10:27 am
Ok, Bigd, give! Where can I find the Pyrochef recipe for mushrooms? I have been using the recipe in the Sugar Busters book--it is super good, believe it or not! Sugar Busters' Sauteed Mushrooms Mushrooms (white, Portobello, Shiitake, etc.) Olive oil Parsley flakes Salt to taste Balsamic vinegar Saute mushrooms in a large skillet with about 1/16" of olive oil, a heavy sprinkling of parsley flakes, a sprinkling of salt to taste, and one tablespoon of balsamic vinegar (with less than 1 g sugar per serving). Cook over low to medium fire. Cook til mushrooms are tender. Serves 2-4
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Lancecrossfire
Moderator
07-13-2000
| Wednesday, December 22, 2004 - 10:45 am
HP--here is the recipe for Pyrochef's mushrooms from his hand written notes to me. I added the information about the wine and the aluminum foil. This will go great on most any good cut of pork or beef. Heck, it will be great just by themselves! And I don't even like mushrooms--lol. I have helped him fix this twice--you end up with a very think paste like coating on your mushrooms. It will be a very dark red/brown color and should smell pretty wonderful. The taste is even better. Serve over pork tenderloin or a steak. Or lamb chops! 2-3 pounds fresh medium mushrooms ¼ lb butter 1 ½ to 2 cans beef broth 1 ½ to 2 cups red wine 1 Tbl white pepper 1 Tbl Worcestershire sauce Note about the red wine—a dry red wine is best—a Cab for instance. Make it a good wine—one you would enjoy drinking. The flavor of the wine will intensify, so if you have a bad tasting wine to start with, it will only get worse. Preparation: Clean/trim steam of the mushrooms. Add all ingredients to med/large heavy pot. Put lid on pot (be sure to have a good seal) (if you don’t have a pot with a good seal, use aluminum foil between the pot and the lid—it will help increase the seal) Heat on medium high, checking every ½ hour or so and stir each time. Approximate cooking time is 1 to 1 ½ hours. Reduce all liquids, being careful not to bur. Stir more often towards the end of the cooking process.
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 10:50 am
Those sound great, but you cook them for on high for 1 hour??? They don't shrivel up???
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Lancecrossfire
Moderator
07-13-2000
| Wednesday, December 22, 2004 - 11:12 am
medium high--they shrivel a little. Not much though, because they have absorbed a lot of liquid after giving off most of their water. Depending on the heat of your stove element, you may need to turn down to medium--just want to be sure it odesn't burn. While the reduction takes awhile and requires mostly babysitting type work, the results are well worth the effort. It's just having the 2 hours to sit and watch it--lol.
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 11:17 am
Yum!! I fix the dinner when we go to my inlaws after Christmas for my Christmas with them. I make a beef tender and usually just saute mushrooms, but I will do these instead!
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Lancecrossfire
Moderator
07-13-2000
| Wednesday, December 22, 2004 - 11:23 am
Consider doing a double batch. They will get grabbed up quickly--and the thick juice (not quite a paste) will be worth gold.
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Texannie
Member
07-16-2001
| Wednesday, December 22, 2004 - 11:27 am
I will!!
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Jagger
Member
08-07-2002
| Wednesday, December 22, 2004 - 11:32 am
Man all these recipies sound sooooooo goooodddddd. There will be nothing special on my table come Christmas day, I think I am going to sit back and do nothing all day.
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Lancecrossfire
Moderator
07-13-2000
| Wednesday, December 22, 2004 - 11:43 am
Jagger, I hope for the same! Unfortunately, I don't think it will work out that way. We are fixing breakfast for about a dozen people. I'd like something simple for dinner--potato chips and dip or chips and salsa would work for me. I think I will have to forget about that one. I'd eat a steak too--but the step daughters don't care for steak, so it will have to be something everyone likes. I'm still not sure what that is yet--lol.
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Jagger
Member
08-07-2002
| Wednesday, December 22, 2004 - 11:45 am
Lance maybe you could cook up the steak for yourself and do a lazagna or something for the rest. I'd prefer steak myself, you can never have too much steak.
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