TRT Recipe center

[Phishnoob]

Awesome..it is the slow season so the crew ate them all, but it went over well.

[Geoff]

I can't take any credit for this except for the idea to post it here. I found it on http://www.nancys-kitchen.com/march-23-2006.htm

(I didn't know there was such a thing as day-old KK donuts


Krispy Kreme Doughnut Bread Pudding
9 regular glazed Krispy Kreme doughnuts (day-old)
2 large eggs
2 large egg yolks
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups milk

Butter a 2-quart baking dish and set aside. Cut doughnuts into 1/2 inch
cubes and spread evenly into the baking dish. In a bowl, whisk together eggs
and egg yolks, sugar, vanilla, salt, cinnamon, nutmeg and milk. Pour over
the doughnuts. Let rest for 1 hour. Preheat oven to 350 degrees. Make a
water bath for the pudding by placing the baking dish with the doughnut
mixture in a larger shallow pan. Place the pan on an oven rack and fill pan
with warm water. Bake for 70 to 75 minutes or until the center of the
pudding is firm. Serve warm or cold.
Yields: 8 servings

[seshapir]

I've got a ton of recipes I just made this one last week....really rich but very good and pretty easy

Chicken with Mustard Marscarpone Marsala sauce
1.5 lbs of boneless skinless chicken breast cut into 3" pieces
salt and pepper
2tbs olive oil
2tbs butter
3/4 cup chopped onions
1lbs cremini mushrooms sliced thin (I think the 1lbs was too much next time I'm trying it with 1/2 lbs)
2tbs minced garlic
1 cup of dry marsala wine (do NOT use cooking wine!)
1 cup (8oz) marscapone cheese
2tbs dijon mustard
2tbs of fresh chopped italian parsley
12oz fettucine

Heat pan with olive oil
salt and pepper on chicken
cook chicken about 4 mins to each side and put chicken away to cool

Add 2tbs of butter to pan (med-med/hi heat)
add onion and cook till soft
add mushrooms and garlic cook until mushrooms are tender and liquid has evaporated (this takes 10-15 mins)
Stir in marscarpone cheese and mustard stir until cheese is melted
add the chicken back in
simmer till chicken is cook
Add parsley and salt and pepper to taste
toss with pasta and you're done!

[smallfish_bigworld]

Does anyone have a recipe for fried chicken breading?

I usually use flour mixed with seasoning salt, alittle bit of chili powder and dipping the chicken breast in a couple eggs that I've whipped up method. It's never as thick as I would like it to be though. I would like a recipe for breading that is more restaurant style or even like the chicken you get frozen and heat up. I've tried the shake and bake stuff and I'm not impressed...

Any suggestions?????

[Phishnoob]

Do the flour dip after you dry it off. After the egg dip use some Dixie Fry then do a second dry dip. That works great for chicken or fish.

Now if someone can tell me how to make the batter stick for a Chile Rellano that will be impressive. Fried chicken is a parlor trick.

[Geoff]

if you have a grill, go get some boneless skinless chicken breasts, and a small bottle of italian dressing, soak the breasts in the italian dressing for as long as you can before cooking (at least 30 minutes, but a day would be much better) throw them on the grill, and everytime you flip them, poor a big spoonful of the dressing across the top. do that till they are done, make some mac & cheese or something else for a side. you done, goooooood chicken.

[Geoff]

Boneless skinless chicken breasts in a cast iron skillet..turn them a few times and cook them in olive oil. Each time you turn them use Emeril's essence storebought or look up the recipe on www.foodtv.com and make a tub of it. While you cook it cut up some potatoes and a broccoli head and steam them. Nuke a dish of shedd spread with parsley, sage, rosemary and thyme which any OFR will understand. Pour the butter over the steamed veggies and you are done with maybe ten minutes prep and minor attention cooking.

Number two is to take some hot or mild italian sausage. Mush it up into chunks and use that same cast iron skillet to brown it. After that is browned cut up a white or yellow onion and use the side of your cleaver or big knife on a few cloves of garlic to crush it. A bell pepper of the color of your choice is good to throw in as well. Cook that until the onion gets clear then dump in any old jar of Ragu or Prego or whatever and simmer it for a few minutes or a few hours. Cook up any old pasta you have laying around and then you have a wonderful dinner. Rub some garlic into some bread, add butter, oregano and parmesan cheese and stick it in the toaster over or broiler if you want to get fancy with garlic bread.

Number three is to take the same old cast iron skillet (if you don't have one then I got one on the way..PM me). Get some minute steaks..or skirt steaks. Dump in a can of straight up cream of anything soup like mushroom or celery. Cheat and just nuke up frozen broccoli or plan ahead and put a couple of bakers in the oven an hour ahead. A baked potato is always easy and everything goes with one.

Bonus number four for extreme situations I will throw in I guess. Cook some top ramen..add canned or frozen veggies then crack in a couple of eggs. You will survive one more day.

[Geoff]

probably way too late on this one, but i just remember my old fail-safe dinner. pack of smoked sausage (or polish), onion, bell pepper, couple of potatoes, cut everything up, (diced, sliced, discs, what ever your fancy.) put them all in a large glass caserole dish. poor a beer over the whole thing. add a little water untill almost filled to the top of everything. bake it till the potatoes are soft. at around 350... add some hot sauce if you like. its really great. i cant get enough of it.

[Geoff]

Here are a few ideas of quick and simple for later... Most of these go very well by themselves or over rice or pasta
Unless otherwise stated, pepper in recipe is ground white pepper.

1 pound Shrimp or chicken cut into bite size pieces...
1 onion diced
1 teaspoon minced garlic
1/2 cup of diced proscuitto (small dice) or country ham
1/4 cup white wine
1-2 oz lemon or lime juice
1-2 tomatoes diced (you can also use grape, cheery or pear tomatoes cut in half)
1 tablespoon capers
1/4 cup kalamata olives cut up
2-3 tablespoons fresh herbs of your choice (oregano, basil, rosemary, thyme... etc)
1/2 stick unsalted butter

Heat a skillet to hot, add 2 tablespoons olive oil, onion, garlic and chicken (if using shrimp wait until onions are soft before adding it). Sautee until onion is soft and chicken is starting to brown slightly. Add proscuitto (or country ham) and sautee for 4-5 minutes more. Add white wine and citrus juice, let reduce by half. Add tomatoes, capers olives and fresh herbs, sautee for 2-3 mintues. Add unsalted butter and stir until butter is melted and incorporated into the juices in the pan. Season with salt and pepper to taste and enjoy.
____________________________________________

3-4 boneless skinless chicken breasts
1 red onion diced
2 cloves garlic crushed
1/4 cup kalamata olives
2-3 tablespoons capers
1-2 cans diced fire roasted tomatoes
1-3 teaspoons ground chipotle peppers (depends on your liking of hot foods)
dry oregano or fersh rosemary
2 tablespoons olive oil

sautee your chicken breasts in oplive oil until nicely browned, Remove the breasts from pan and add onions and sautee until onion starts to brown, then add garlice and cook for 5 minutes more. Add the rest of your ingredients, bring to a simmer, add chicken back to sauce and let simmer for 20 minutes. Salt and pepper to taste.
_____________________________________________

2-4 pieces of salmon (6-8 oz each)
1 small onion diced
1-2 teaspoon garlic minced
1-2 container of grape, cherry or plum tomatoes cut in half
1/4 cup green olives cut up (can also use kalamata olives)
1/4 cup white wine
1-2 oz lemon or lime juice
1-2 tablespoons olive oil
1-2 tablespoons fresh herbs (rosemary, oregano, basil...)
1/4 - 1/2 cup crumbled fetta cheese

Heat a skillet with oil until hot. Sautee salmon until brown on 1 side, turn over and brown other side. Remove salmon from pan and plae on plates (you may want to cook salmon in the oven for a few minutes if you prefer it well done). Add onion and garlic to pan and sautee for 3-5 minutes, until onion starts to turn clear. Add olives and tomatoes, sautee for 2-3 minutes. Add white wine and cook for 3-5 minutes to burn off alcohol. Add lemon juice and cook for 1-2 minutes. Add salt and pepper to taste and pour sauce over fish, sprinkle with fetta cheese and enjoy.
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2-4 pieces fresh fish 6-8 oz each(grouper or snapper works well)
4-8 oz fresh shrimp
1/4 cup diced shallot (finely diced onion will work)
1-2 teaspoons minced garlic
1-2 cups fresh tomatoes small diced
2-3 oz white wine
2-3 oz lime juice
2-3 tablespoons chopped cilantro
2-3 avocados, flesh removed from shell and diced
1-2 tablespoons olive oil
1/2 - 1 stick unsalted butter

Heat skillet with oil until hot, sautee fish until brown on one side, turn fish over and brown on other side. Remove fish from pan, place in a oven, 300 degrees, to finish cooking while you finish sauce. Add shrimp, shallots and garlic, sautee for 5 minutes. Add tomatoes, white wine, lime juice and cilantro. Let cook and reduce liquid by half. Add avocado and unsalted butter and stir until butter is melted and incorporated into liquid in pan. Add salt and pepper to taste. Remove fish from oven, place on a bed of rice and pour sauce over fish.
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[Geoff]

Frozen Chocolate Soufflé
15 Portions

1/3 C Water
1/3 C Godiva Liquor
1 C Sugar
2.5 oz Semi Sweet Chocolate
2.5 oz Unsweetened Chocolate
3 C Heavy Cream
8 Egg Yolks

Combine water and sugar, bring to a boil and cook until it reaches 250 degrees. Slowly melt chocolate over a steam bath until it is just melted. Whip egg yolks on high speed while slowly adding sugar. Continue to whip egg yolk mixture until it is almost completely cooled. Slowly add melted chocolate and Godiva Liquor and continue to whip until thoroughly combined. Whip the heavy cream to soft peaks (this can be done before and held in the refrigerator until your ready for it). Fold your chocolate mixture into your whipped cream. Fill molds and freeze.
To prepare your molds: Take 4 oz ramekins and add a 1” aluminum foil collar/strip to the top of the molds to increase their height. Once the Soufflés are frozen, remove them from the freezer and remove the aluminum foil collar. Dust with cocoa powder and serve. If your freezer is especially cold, you may need to remove the soufflés from the freezer a few minutes ahead of time to allow them to temper.

[Geoff]

I have a awsome shrimp dish....!!!

First you need about 20 uncooked Gulf Shrimp (Big ones) peeled no tail either....
Then you need 1 cup of all-purpose flour in a small bowl
2 beaten eggs in another small bowl
1 cup of bread crumbs and 1 cup of shreaded sweet coconut in a little larger bowl. Add a 1 tsp of salt and 1 tsp pepper into your bread crumbs
Mix your bread crumbs and shreaded coconut together.

Heat up a electric skillet or pan with cooking oil to 350 deg or until a drip of water dances on the oil.

Dry off all excess water on the shrimp.

Dip the shrimp into the flower first (coat well). Then dip the shrimp into the egg (coat well) . then dip the shrimp into the coconut/bread crumbs (coat well).

Then place shrimp into the oil and cook on each side for 3 min or until done. Then place shrimps on a plate with a paper towel.

Dipping Sauce.....

get a small jar of orange marmalade (jelly)
put 6 oz in to a bowl and add 2 to 3 teaspoons of water and mix thinning the marmalade. Mircowave the Marmalade until warm .....

Enjoy!

[cath]

Tabooli - my offering for Tom and Mel's TRT pig-pickin'

TABOOLI

3 - 4 tomatoes, chopped small
2 cucumbers “
1 medium onion “
2 bunches of parsley, finely chopped
1/2 bunch of green onions, chopped
1-2 tsp dry mint (horrors) or 1/4 to 1/2 C fresh mint, finely chopped (the only way, as far as I’m concerned)
1 can chick peas
1 can pitted black olives
1 small jar of green olives

1/2 c. lemon juice
1/2 olive oil
Salt and pepper to taste
1/f tsp cinnamon
1/2 to 3/4 C bulgur wheat

Mix olive oil, lemon juice and spices with cracked what while chopping other ingredients. Toss all ingredients and let sit 12 hours.


Serve with pita bread

[Doug1]

Does anyone have a decent recipe for doing a big fat london broil on the
bbq, I know hi heat and sear it both sides, then wrap in foil and lower heat and let it cruise, any ideas how ling per LB, garnish, etc

[tims]

Doug,
depends on how many LBS ya got. mine i usally do what you did and cook for maybe 1 1/2 to 2 hors or when the therm. reads good to go.
i love grilled aspargrass and shrimp and garlic with mushrooms ( i like the forest mushrooms fro sutate'.

[Petunia]

I just had this and it's soooooo good! I'd say that the small sized noodles make it a great summer time salad for cookouts and gatherings.
Garden Salad Recipe (servers 50)
(2) 7oz small mac noodles
1 cup diced celery (optional)
1 cup diced onion
2 cup shredded carrot
2 cup unpeeled diced cucumbers
1 cup green peppers diced
Dressing:
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp salt
11//2 cups mayo
11/2 cups sugar
1/2 cup white vinegar


I gotta read this thread more often. Right now, it's making me hungry!