Your Recipes

[BennyBoomers]

So I found out tonight that I have an interview for a chef position at Todd English\'s restaurant, Tuscany.  I have to present 4 original dishes to a few of the restaurants chefs (no, I don\'t think Todd English will be there but who knows)  I consider myself pretty handy and creative in the kitchen, and have 3 years cooking experience.  

Although my creative side comes up with some pretty interesting dishes, it always helps my creative spark when I get suggestions from people, and I can build off those.  

I have one of the dishes picked out already. I\'m gonna make Spicy Shrimp Ceviche Cups for my 2nd course.  

Does anyone else here cook? (and you can keep the mac&cheese and microwave popcorn recipes to yourself ) If so, what are your favorite recipes?  I\'d love everyones input, even novice chefs. Thanks!!

[Overexjoesure]

Good luck.... But I got nothing but hetty tour recipes.

[Lexington]

I love to bake things. I can\'t really cook that well, but I would love to learn.
good luck that sounds like fun.

-sallyalli

[Klout]

what type of dishes you looking for?

[BennyBoomers]

Really anything you wanna put out there, probably a main course and a dessert.  

Just need some inspiration.

[FreeSpirit]

I just made "healthy" raw chocolate brownies this a.m., though they take about 10 hours to make - here\'s the recipe:

1.5 c. macadamia nuts, soaked for 4 hours
1 c. soft dates, soaked for 4 hours
1/4 c. water
3/4 c. chocolate powder
1 tsp. vanilla
1/3 c. agave nectar

mix in food processor, dehydrate for about 8-12 hrs.  For the chocolate topping, melt some raw chocolate over a bowl of hot water. Spoon the chocolate over the brownie and let it run a little down the sides. Chill for about half an hour and then serve.


I know it won\'t help you, but for anyone willing to try these, they\'re yummy!  Good luck!

[ChiefBennyhaha]

Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.

[Gfunk]

Filet mignon with a cabernet reduction, it\'s awesome and simple. I usually do garlic chedder mashed potatoes and french green beans. It\'s always been a winner with my friends. I\'ve been around a kitchen in my time.

:drool:

[FrankZappa]

fitzy and adrian are both really great chefs.  Next show you\'re at a show corner adrian and you should have more than enough to motivate you.

good luck man!

[Me!]

Not sure if this is what you want, but I love this recipe.  I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend.  I got part of the recipe online and part from my old man.  It\'s a nice thick chili, good for a winter\'s day.  Also good to freeze it, and reheat.  This makes a lot, you may want to half it.  It was originally called skillet chili, but I use a dutch oven, because of the amount.

Thick Chili
INGREDIENTS
•   3 pounds lean ground beef
•   2 onion, finely diced
•   2 green bell pepper chopped
•   3-4 garlic cloves
•   2 (15 ounce) can tomato sauce
•   2 six ounce cans tomato paste
•   2 (16 ounce) cans beans(red kidney), drained
•   4 tablespoon chili powder (adjust for taste)
•   2 teaspoon hot pepper sauce(adjust for taste)
•   1 teaspoon seasoning salt
•   2 teaspoon ground cayenne pepper(adjust for taste)
•   2 teaspoons Oregano
•    1 ¼ teaspoon Cumin

DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent.   Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.

My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner.  He  serves his over rice, I usually do mine with tortilla chips and cheese.

[Todd]

I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend.

This is why you always smell so aniiice.

but I use a dutch oven

When she\'s around...:duck:

[derickw]

Alfredo Lasagna
Stuffed Chicken

recipiesdownunder.com
http://www.thebreakfast.info/forum/showthread.php?t=5320&highlight=cooking

[tyzack]

I make a mean "pan fried" chicken, but I don\'t have the recipe on me.

[jocelyn]

Not sure if this is what you want, but I love this recipe.  I make a big pot of chili and it makes me a weeks worth of lunches, and a little bit for the weekend.  I got part of the recipe online and part from my old man.  It\'s a nice thick chili, good for a winter\'s day.  Also good to freeze it, and reheat.  This makes a lot, you may want to half it.  It was originally called skillet chili, but I use a dutch oven, because of the amount.

Thick Chili
INGREDIENTS
•   3 pounds lean ground beef
•   2 onion, finely diced
•   2 green bell pepper chopped
•   3-4 garlic cloves
•   2 (15 ounce) can tomato sauce
•   2 six ounce cans tomato paste
•   2 (16 ounce) cans beans(red kidney), drained
•   4 tablespoon chili powder (adjust for taste)
•   2 teaspoon hot pepper sauce(adjust for taste)
•   1 teaspoon seasoning salt
•   2 teaspoon ground cayenne pepper(adjust for taste)
•   2 teaspoons Oregano
•    1 Ό teaspoon Cumin

DIRECTIONS
1.Cook peppers and onions w/ a little olive oil, until onions are translucent.   Set aside.
2.Brown meat, once brown add seasoning cook for an additional 5-10 min.
3.Stir in tomato sauce, tomato paste, onions, and peppers.
4.Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
5. Add beans at the end.

My dad uses beef shin or chuck roast, and he doesn\'t use tomato paste making it a little thinner.  He  serves his over rice, I usually do mine with tortilla chips and cheese.

Two things that are also excellent in chili, and make it a bit more interesting:

Beer
Chocolate

[Me!]

^^actually that\'s one thing my dad adds in too.  Chocolate that is.  He adds in ~1/2teaspoon cocoa powder at the end.