Early Saturday QOTD

Ok I am the worst - I pretty much completely missed Friday! So let's try this one again for Saturday!


So todays QOTD – which again isnt quite a questions ..

Post your FAVORITE recipe!! If you don’t cook then post your favorite food and/or restaurant dish (and the rest of us can post a similar recipe).

Message edited 1/15/2010 11:35:16 PM.

Re: Early Saturday QOTD

bumping for Saturday

Re: Early Saturday QOTD

Screamin Brussell Sprouts! This is the best! My SIL's SIL (does that make sense lol ) made this about 5 years ago for Thanksgiving. Since then it's been made for every holiday on my side and DH's side. It's a bit time consuming at first but once you do it a couple times it's pretty simple. And SOOO yummy!

Ingredients
2 pounds Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special equipment: a large casserole dish
Directions
Preheat oven to 350 degrees F.

Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."

Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Roasted Garlic:

1 head garlic

1/2 teaspoon olive oil

Preheat oven to 350 degrees F.

Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.

Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.

Squeeze the garlic head upside down over a small bowl and the cloves will pop out.

Re: Early Saturday QOTD

My favorite recipe is the Savannah Special( I made it up & it' s named after my DD)

1 box Rotini pasta
1 Package chicken breast
1 Large head of broccoli(using only the crowns)
1 package of shitake mushrooms
1 package crimini mushrooms
parmesean cheese
garlic
white wine(for cooking)
butter
1 large ball fresh mozzerella
salt & pepper


I cook everything separately

1st i cut the broccoli and then I sautee the broccoli with olive oil and garlic.. Cook and set aside..

next I sautee the mushrooms
in some butter.. I wait until they are about 3/4 the way done then I add the wine.. cook unitl done and set aside

next I cut the chicken into bite size peices and sautee w/ some buttere and white wine.. add salt & pepper..

cook pasta according to package.. then in a large bowl add all of the cooked items together and add parmesean cheese.... I think about 1/2 cup to a cup.. I don't measure.. then you cut up the fresh mozz. and mix that in... Wala!! It's done!!!! It seems like alot but it only take me about an hour from start to finish and it's delish!!!! My hubby LOVES it!!!

ps.. I hope I didn't leave anything out

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Message edited 1/16/2010 12:12:12 AM.

Re: Early Saturday QOTD

ok, i behold for all to enjoy once we get our BFP's and can't control ourselves - my favorite mac and cheese recipe. i adapted it over the years from an old paula dean recipe.

Ingredients

* 16oz uncooked elbow macaroni or medium shells (use an extra 8oz if you dont like it SUPER cheesy)
* 1 stick butter, cut into pieces
* 1 lb. assorted cheese - i usually use a combo of sharp cheddar with a little bit of smoked cheddar, and then at least one or two other cheese for good measure - make sure the cheese is either shredded or cut into small chunks for easy melting
* 16oz. velveeta
* 1 additional cup of shredded cheese
* 1/2 cup sour cream
* 1 (10 3/4-ounce) can condensed Cheddar cheese soup
* 1/2 teaspoon salt
* 1/2 cup whole milk
* 1 teaspoon dry mustard
* 1/2 teaspoon black pepper

Directions

Boil the pasta in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
Meanwhile In a medium saucepan, mix butter, cheeses (all except the additional cup of shredded cheese), velveeta, and soup. Stir constantly until all the cheese melts into a sauce.
Transfer drained pasta into a deep baking pan. Add cheese/butter/soup mixture and add the sour cream, salt, milk, mustard and pepper and stir well.
Cover pasta with additional shredded cheese (you can also add breadcrumbs and butter if you like that kind of topping).
Bake in a 350 oven for 25-30 minutes or until the cheese on the top is melted and brown.

Savor and enjoy and then go to the gym everyday for the next 4 weeks to make up for it.

Re: Early Saturday QOTD

Wow these recipes look great- I would love to contribute but I'm sad to say that if anyone followed a recipe that I made up, we would all be kneeling over with belly pains for about a week!

Lets put it this way.. DH didn't marry me for my cooking abilities!!!

Re: Early Saturday QOTD

That mac and cheese recipe will be the death of me! It sounds heavenly!

Re: Early Saturday QOTD

Butternut Squash Soup

1 large butternut squash, cut in half (horizontally)
5 cups vegetable broth or chicken stock
1 tsp butter
1/2 cup onion, coarsely chopped
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
pinch of salt

Scoop seeds out of squash. Place squash halves on a baking sheet and bake at 375 for 40 minutes or until very soft. Remove and let cool.

Saute diced onions in butter for ten minutes or until the edges start to brown. Remove from heat. Add the onions, butter, and 1 cup of broth to a blender. Blend until smooth. Pour contents into a large stockpot.

Scoop 1/4 of the cooked squash out of its skin and into a blender. Add 1- 1 1/2 cups broth to blender. Make sure the top of the blender is secure, and puree until smooth. Repeat until all squash is pureed.

Add seasonings to the soup and stir well. Taste soup and add additional seasonings if necessary. Simmer over a medium heat for at least 30 minutes. Serve hot.

Re: Early Saturday QOTD

Re: Early Saturday QOTD