Carnival of Recipes #8 - Come and get it!
Although we don’t have any entries for breakfast this week, Jordana from Curmudgeonry is sharing an applesauce recipe which uses sweet apples as well as Granny Smith apples.
We have easy Barbecue Beef Cups from Songstress at News from the Great Beyond. With only 4 ingredients this is a quick way to make a tasty appetizer.
sarahk from mountaineer musings has a fancy sounding Brie Pastry.
Although I don’t drink, Jack of Random Fate was kind enough to share his Blood Mary recipe.
Here are some fabulous sounding side dishes.
Stu at Contemplation sends us a Sweet Potato Casserole. He makes a caramel and then adds it to the sweet potatoes. Then you top it off with toffee. You don’t want to miss this.
Denise from grandma’s house sent Cheese Stuffing.
I got this recipe from my father-in-law, who got it from his Italian mother.
Makes enough to stuff a 12-16 lb. turkey. Can be cut in half and baked separate as a side dish for any meal.2 pkg. unseasoned croutons OR 2 small loaves bread, dried out and broken into small pieces
2 large pkg. grated cheddar cheese (about 6 cups)
6 eggs
2 cans chicken broth
milkCombine all ingredients except milk in large mixing bowl. Make sure it is very moist. If not, add milk until it is somewhat juicy feeling. Stuff in bird or bake in 13×9 baking dish (8×8 pan for 1/2 recipe), until golden brown and slightly crispy looking on the sides.
Can be prepared any time of year, not just the holidays, and your family will love it if they love cheese at all.
Our friendly Physics Geek, Matthew, sends us Chili Soup and Vegetarian Chili for those cool nights most of you are now experiencing.
Here’s a little popcorn snack for those in-between meal cravings from Hal at a geezer’s corner.
We received 8 completely different main dishes, 2 of them being complete meals, one with an 8 legged ocean creature and one named after a spiny mammal. What a variety!
Here is our winner for Most Interesting Recipe – Octopus Risotto from vikingzen over at Deus Ex Culina.
VW from One Happy Dog Speaks sends us her mom’s Chicken and Dumplins. Sounds like good comfort food.
Or you can go down a more ethnic route with Fajitas from booklore or some Polenta with Shrimp & Tomato Sauce from Allan at Inside Allan’s Mind.
We have another recipe from Songstress for Porcupine Meatballs. Don’t worry – no porcupines will be harmed.
Mary Beth from Random thoughts from Marybeth sent in a Pork & Apple Supper. It sounds rather elegant although fairly easy to prepare.
Laughing Wolf sends us an entire Pork Loin dinner. His pork recipe calls for 5 different types of mushroom by name, and extra mushrooms for taste. Sounds perfect for mushroom lovers everywhere.
Hardware:
Large, heavy-duty skillet
Cutting board
Chef’s knife
Boning knife
Peeler
Pepper grinder
Toothpicks or wooden skewers
Stove
GrillIngredients:
Olive oil
Fresh garlic
Dill
Balsamic vinegar
Kosher salt
Saigon cassia cinnamon
Ground nutmeg
Sweet smoked paprika
Granulated garlic
Fresh asparagus
Black truffle powder or truffle oil of your choice
Jarlsberg cheese (chunk, close to a pound)
Parrarna (sp?) cheese
3-4 Portabella mushrooms
.5 lb Oyster mushrooms
.25-.5 lb French horn mushrooms
5 or so Shitake mushrooms
Other mushrooms to taste
Peppercorns for grinding
2 large onions
Butter
Pork loin
MangosStart by chopping one clove of garlic and putting it in heavy skillet along with butter, olive oil, and around 1-2t of fresh ground pepper. Cut burner to low/med. low and let butter melt and ingredients sweat while you clean and chop the mushrooms. Cut up the heat and add the chopped mushrooms along with a small splash of balsamic vinegar and a pinch of dill. Sautee the mushrooms until tender and almost dry, so as to concentrate the flavor. Add salt at the very end to taste. Remove from pan and set aside, and take app. .5-1 cup of mixture and cool it in the refrigerator.
Cut the cheese up into small cubes, and then add it to the cooled mushroom mixture. Mix well.
Take the pork loin and trim as needed. Cut off a section of one end between .5-.75 inches and set aside. Using boning knife, make an incision in the center of the loin so that a pocket is formed down almost the entire length of the loin, leaving about an inch at the far end intact. Stuff the mushroom and cheese mixture into the loin until about .75 inches from the open end. Cut plug of meat slightly larger than hole using the set-aside piece, and secure it in place with toothpicks or skewer(s). Coat the pork loin in olive oil (and/or some truffle oil if you have it), and then coat with several pinches of the paprika, a generous amount of fresh ground pepper, some black truffle powder, and a small amount of cinnamon and ground nutmeg. Place loin in foil, pour any oil mixture left over loin, and cover loosely. Place on grill and cook until center is 160 degrees F. We used chips to add smoke as well.
While loin is roasting, rinse asparagus, trim as needed, and brush same with olive oil. Season with salt, fresh ground pepper, and granulated garlic. Set aside.
Peel the onions and slice as thin as possible. In heavy-duty skillet (washed, of course), heat butter and olive oil, add fresh ground pepper, and then add the onion. Cook until the onions reduce and turn a medium to dark brown colour.
When loin hits 160, pull from the grill and allow to rest for 10 minutes. While it is resting, grill the asparagus and reheat the mushroom mixture.
Presentation is to put a mound of the caramelized onion on the center of the plate, place a .5-inch slice of the stuffed loin on top, then lean a second slice against it. Place a mound of the mushroom mixture to one side, and stand three or so asparagus spears against it.
For dessert, slice the fresh mango and serve on small plates or in bowls.
Enjoy.
Boudicca at Boudicca’s Voice sent us a recipe using mushrooms as well, but hers is for chicken. She didn’t give it a name, so I’ve named it Marinated Chicken with Mushrooms and Cheese. Sound okay, Boudicca?
And now for my favorite meal of the day: Dessert. Yum!
To help make the perfect pie, Trudy of Food Basics, our lovely hostess from last week has sent her Ultimate Pie Crust recipe.
Brand new dad, Jay, from Accidental Verbosity sends us Almond Cookies using almonds 3 ways. Is that even possible?
Does this not sound yummy? Sour Cream Dried Cherry Pie. This is David from The Glittering Eye’s delectable contribution.
Amy of Prochein Amy sends us Cake Mix Cookies. Start with your favorite box mix and you’re well on your way.
Triticale – the wheat/rye guy sends us Blue Ribbon White Cake, which actually one the Blue Ribbon at 3 fairs.
Here is my recipe from Fresh as a Daisy, Peanut Butter & Marshmallow Creme Cookies.
Take the time to check these recipes out. They each have their own flair and panache.
Editor’s Note: Trackbacks have to be done manually, so they will have to wait until morning. Done!
October 8th, 2004 at 9:31 pm
[...] er, 2004
Carnival of the Recipes #8
is up over at Fresh as a Daisy. go check out the menu and then go grocery shopping!
by sarahk @ 4:31 pm food and drinkpermalink [...]
October 9th, 2004 at 1:16 am
Friday Recipe Exchange
The Carnival of the Recipes is over at Fresh as a Daisy this week, by the way. Lots of yummy looking stuff….
October 9th, 2004 at 1:24 am
Carnival Time!
Carnival of Recipes #8 is up at Fresh as a Daisy. (Good job, Angela!) This week I have two recipes, since my Barbecue Beef Cups one from last week got inadvertently skipped. Once our power situation is resolved and I
October 9th, 2004 at 1:39 am
Time to go grocery shopping…
...because the Carnival of the Recipes is up at Fresh as a Daisy. Who needs cookbooks?????...
October 9th, 2004 at 1:42 am
Mmm, the cheese stuffing sounds yummy!
October 9th, 2004 at 1:44 am
Carnival of the Recipes #8
The Carnival of the Recipes is up at Fresh as a Daisy. Bon appetit!
October 9th, 2004 at 1:48 am
Carnival of the Recipes #8
The Carnival of the Recipes is up at Fresh as a Daisy. Bon appetit!
October 9th, 2004 at 2:06 am
oh my goodness, i don’t even have to look at Glittering Eye’s recipe to know that it’s going to be fabulous. i can’t wait to try it.
great job with the carnival, bebe! all the recipes sound great.
October 9th, 2004 at 2:27 am
Carnival of Recipes #8
The Carnival of Recipes is up and ready for your perusal. They look very yummy!!...
October 9th, 2004 at 3:20 am
Carnival of the Recipes #8
The Carnival of the Recipes is up at Fresh as a DaisyBon appetit!
October 9th, 2004 at 3:20 am
Carnival of the Recipes #8
The Carnival of the Recipes is up at Fresh as a Daisy. Bon appetit!
October 9th, 2004 at 4:02 am
Two Kewl Things![]())
...
The latest Red Ensign Standard, and a yummy Recipe Carnival (cheese stuffing
October 9th, 2004 at 4:25 am
Calling All Cooks
Carnival of the Recipes is up at Fresh as a Daisy….
October 9th, 2004 at 4:32 am
Carnival Of The Recipes
This is going to be a bit different, since it is an entire meal and one just done Thursday night for my cousins. UPDATE: The Carnival is up at Fresh as a Daisy! Lots of tasty stuff there, so go…
October 9th, 2004 at 4:40 am
Carnival of Recipes #8
Check it out. To busy to read them now, but I am sure there are some good ones in there.
October 9th, 2004 at 5:09 am
Carnival of the Recipes #8
The Carnival of the Recipes is up this week at Fresh As A Daisy. Angela has quite a diverse collection of recipes. Go check it out.
October 9th, 2004 at 5:20 am
The Carnival of the Recipes is up!
Carnival of the Recipes #8 is now up. It’s being hosted by Angela of Fresh as a Daisy. A whole passle of very interesting recipes this time out. The Bloody Mary recipe may come in handy for tonight’s debate….
October 9th, 2004 at 6:15 am
The Carnival is here!
Carnival of the Recipes #8 is up and running over at Fresh As Daisy. Go check it out for some taste tempting treats….
October 9th, 2004 at 6:43 am
Blue Ribbon White Cake
The Carnival for which this was intended is up, with more scrumptious recipes than you could get thru in a week, and some that look like they could become standards. The first one I checked starts with the comment that the blogger’s first contribution…
October 9th, 2004 at 6:50 am
In keeping with my tradition of pumping my recipes, I have to mention that the fajitas come with pineapple salsa. You heard that right, PINEAPPLE SALSA. Mmm.
October 9th, 2004 at 7:45 am
Carnival of the Recipes
Do yourself a favor and check out the latest Carnival of the Recipes. It’s being hosted by Angela of Fresh As A Daisy. Come for the Pork and Apple Supper. Stay for th…
October 9th, 2004 at 8:46 am
Carnival of the Recipes #8
It’s here! It’s yummy! It’s Carnival of the Recipes over at Fresh as a Daisy. Don’t miss it, here’s your chance to find some new terrific recipes and add joy to your life. Not to mention that she has done…
October 9th, 2004 at 10:05 am
I’m such a dope! I did forget to name it. I just always called it Provolone Chicken, but yours is better. It’s more descriptive.
I don’t have trackback on blogger, but this will be linked from my post tonight. Thank you!
October 9th, 2004 at 11:25 am
Friday Linky Stuff
Carnival of Recipes #8 is up at Fresh As A Daisy. The Best of Me Symphony #45 will be at The Owner’s Manual. Entry deadline is 6pm Sunday. E-mail to gcruse-at-netscape.com with subject line “Best of Me Symphony”. Also, if
October 9th, 2004 at 9:53 pm
Carnival of the Recipes #8 is up!
I’m a day late – travelling always screws up my timing, but Angela has done a great job presenting The Carnival of the Recipes!. Please send your recipes for Carnival of the Recipes #9 to recipe.carnival(at)gmail(dot)com. Next week’s host will…
October 11th, 2004 at 1:54 pm
[...] Carnival of the Recipes Is Up
I appear to have forgotten to link the latest Carnival of the Recipes. Duh! I was certain I did. Thus when I went looking to my post [...]
October 11th, 2004 at 11:55 pm
Carnival of the Recipes Is Up
I appear to have forgotten to link the latest Carnival of the Recipes. Duh! I was certain I did. Thus when I went looking to my post
October 13th, 2004 at 11:23 pm
I’m sorry, I haven’t figured out this Trackback thing yet, but I have linked to this page on my site. Love the recipes!
October 13th, 2004 at 11:49 pm
Carnival of the Recipes
Do you know about the Carnival of the Recipes? Click the headline above to see this week’s Carnival.
I have just recently found the Carnival and am excited about the quality and range of recipes. Everything from drinks to dessert!
I wanted t…
October 14th, 2004 at 9:39 am
CARNIVAL BLOGIVERSARY
I have to check if this week’s edition of the Carnival of the Recipes has Hungarian dishes…
October 15th, 2004 at 12:53 pm
Weekly Roundup of Weekly Roundups
In the spirit of the Carnival of the Carnivals: The Bestofme SymphonyThe Bonfire of the VanitiesThe Carnival of the Bush BloggersThe Carnival of the CapitalistsThe Carnival of the LiberatedThe Carnival of the RecipesThe Carnival of the VanitiesThe Stor…