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Old 10-20-2006   #81
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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Originally Posted by Vinny View Post
fess up...you can't stay away from good Japanese home cooking...no matter how bizzaro it may be at times.
I DO love my okonomiyaki and who can say no to a curry or a thick bowl of ramen on a cold day? How ya doing Vinny!? Long time bro. BTW I'm thinkin' about teaching ESL in Yokohama so I can get to know the possible future mother-in-law.

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Old 10-23-2006   #82
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Does anyone have a good recipe for Pumpkin Cheesecake?? I am making sopapilla cheesecake bars and wanted to make something pumpkin also!
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Old 10-26-2006   #83
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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I've been cooking since I was 7 years old. I can cook creole food and know a few international recepies that have given me some acclaim. I've made barbeque marinades and sauces that make me envied by many. I make a gumbo that has placed tears of joy in the eyes of many...and shall take my recipies TO THE GRAVE WITH ME! HA HA HA HA HA HA HAAAAAAAA! Unless I have kids...in which case I'll pass them on.

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You need to send a PM to "Wharton" he's spearheadng a Gumbo contest in the Yellow lot that should prove to be better than last years 18 entries! Give it a try!!!!! then post your recipe.
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Old 11-07-2006   #84
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! YUMMMM
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Old 12-13-2006   #85
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Default Re: Houston Texans Cookbook! Post your best recipe here:

I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?
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Old 12-13-2006   #86
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?
Basically you can start with ketchup, worcestershire sauce, and mustard. Expiriment with other ingredients from there. I've tried dozens of variations using black pepper, garlic, onions, chili powder, sage, clove, ginger, ect.

Can you mail order sauce into Japan?

Check out www.bbqsauceofthemonth.com

I was a member, and a couple of stand outs are the Sticky Fingers original Memphis style (very similar to East Texas BBQ) and Jonny V's. Jonny V's is soy-sauce based but one of the best suaces I've ever used on chicken.

Houston's Goode Company BBQ has a site too.

www.goodecompany.com
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Old 12-13-2006   #87
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! YUMMMM
I have one. 0nly one that i need passed down from my great grandmother from Czechoslovakia...After my mom died it took my sister and me forever to translate it in english and modify it in measurements...My mom never used measurements...I can email it to you...Its pretty lengthly so if you want it just send me a pm with your addy..
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Old 12-14-2006   #88
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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Originally Posted by Beer and Metal View Post
Basically you can start with ketchup, worcestershire sauce, and mustard. Expiriment with other ingredients from there. I've tried dozens of variations using black pepper, garlic, onions, chili powder, sage, clove, ginger, ect.

Can you mail order sauce into Japan?

Check out www.bbqsauceofthemonth.com

I was a member, and a couple of stand outs are the Sticky Fingers original Memphis style (very similar to East Texas BBQ) and Jonny V's. Jonny V's is soy-sauce based but one of the best suaces I've ever used on chicken.

Houston's Goode Company BBQ has a site too.

www.goodecompany.com
Thank you for your info. I will look into it and I'm sure it won't be a problem bringing sauce into Japan. Just hope that I would be able to do it right. Because, I'm a really bad cook(I can make a toast that's about it).

Again, thank you for your help.
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Old 02-06-2007   #89
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Sheesh Finally a forum I cant get totally behind!!! Recipes and cookin!! Chef Rob is on the spot now!! I started several of these recipe threads at other forums and they are almost always one of the biggest hitters once people know its there. Saw a couple recipes in this thread i'm going to try allready!!

To add my 2 bits to the on-going 'Chili' discussion - The "No Beans" rule is only for Competition chili cook-offs here in the south. I have done a few competitions and my aunt was a champion chili cooker here in Texas. Per the "Chilimpead" and CASI rules

http://www.chili.org/rules.html

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

Of course Beans may be optionally added into tasting chili after submission to judging.

Now to add a little recipe from my collection into the column - This one comes from one of my favorite restaurants - The Olive Garden"

Tuscan Garlic Chicken

Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated

Procedures
Preparing the Chicken:

- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Preparing the Pasta:

- Cook pasta al dente (or according to package instructions).

- Drain and set aside until needed.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Preparing Tuscan Garlic Chicken Entree:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese.

Serve hot and enjoy.

Bon Appetito' - Chef Rob
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Old 02-06-2007   #90
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?
Not one for making my own sauce as of yet allthough I make a mean brisket.

Sauces truly depend on what your going for as for flavor. Sweet, spicy, tangy etc depending on the style of BBQ your eating some go better than others. The Basic sauce as mentioned above only has a few ingredients that you boil up and then simmer into a sauce. Mustard based sauces can be tangy for sure and is usually a standard for most southern BBQ. Whereas you go up north and it gets sweeter, spicier or more vinegar tasting based on where your at.

A simple answer I use to your question is a highly recomended restaurant sauce from here in Texas known as "Stubbs" BBQ sauce. Can be had in most local groceries or ordered direct from the restaurant. One of the best tangy and spicy spauces I know around and keeps pretty well for months.
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Old 02-06-2007   #91
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Since I havent posted much on the thread yet - I figured I have to add another recipe to get things rolling along again. This being Texas and all we have to get some CFS or Chicken Fried Steak recipes going around here.

Here's an easy one I like to make. Of course you can always go the Easy SWTbound way and just shake n bake some cubed steaks.

Chicken fried Steak

Ingredients
4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see below)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper [2 servings]
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Procedure

For the Steak
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Use a meat thermometer if need be to ensure they are well done. Drain cutlets and place on paper towels and pat down any additional oil residue.

For the Gravy

After the steaks are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, garlic salt, and black pepper mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

--------------------------------------------------------------------------
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.

Bon appetit' Chef Rob
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Old 02-06-2007   #92
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Default Re: Houston Texans Cookbook! Post your best recipe here:

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Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! YUMMMM
Here's 2 kolache recipes - the 1st is Rob's Quick and dirty kolaches I make when in a hurry. Makes life really easy and tastes good too. The second is for when you want to make everything home made. Try em out and let me know what you think.

Quick and Dirty Kolaches

Ingredients

1 Large Can of Grands Biscuits [Or whichever brand you have in plain flavor]
1 package of Cured ham - diced Or 1 package of Beef little smokies
4 ounces of Swiss cheese diced [or American cheese for Sausage]
2 ounces of butter melted [or lowfat margerine]

Procedure

Preheat oven per biscuit instructions. Pop open can of biscuits and roll out each one so they are approx 1/4" thick and then place on an ungreased cookie sheet. Place one tablespoon of diced cheese and then follow with one tablespoon of ham or 2 little smokies in the middle of one of the rolled out biscuits. Fold edges of biscuit over and make a crease like a pie shell making sure all edges are sealed and twisted. Arrange together in a line so the edges touch for each pastry. Bake in oven until golden brown. Remove from oven and baste lightly with butter and serve Hot.

[Note : Some recipes say that the kolaches will brown in 20 to 40 minutes. Stick to the biscuit directions, but check them close to finish time. Browning time can vary by the type of pan used. It is best to avoid dark pans. Check the bottoms of the kolaches to ensure they do not burn.]

Works great with fruit preserves, cream cheese or pie filling too!

Homemade Kolaches

Ingredients
1 Tablespoon sugar
2 Packages of yeast
1/2 Cup warm water (105 - 115 degrees)
2 Cups milk
1/2 Cup plus 2 tablespoons shortening
2 Teaspoons salt
2 Egg yolks
1/2 Cup sugar
6 1/4 Cups flour, sifted
1 1/2 Sticks of melted butter

Procedure

Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.

[The Betty Crocker Cookbook states that the water used to dissolve granular yeast should be 105 to 115 degrees...Use a thermometer or test drop on the inside of the wrist (the water should feel very warm
but not hot).]


Heat the milk in a small saucepan; add the shortening to dissolve. Allow to cool to lukewarm; then add salt, slightly-beaten egg yolks, and sugar.

[It is only necessary to heat the milk until the shortening melts. Any additional heating just requires more cooling time. Butter may be substituted for the shortening. Butter not only adds a more rich flavor but also melts at a lower temperature so it does not take as long to melt. Use a thermometer to gauge when the milk is cool enough to add to the yeast mixture without killing the culture. May chill in refrigerator if closely watched and frequently stirred.]

Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or with a mixer until glossy. Keep it a little sticky, if at all possible.

[Use bread flour if at all possible. Bread flour creates a much more airy result than all-purpose flour. About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting a slightly thicker coat on hands and surface. Continue to knead until
the dough acquires a sheen.]


Cover, place in a warm, draft-free place, and let rise until double in bulk, about 45 minutes to an hour.

[You can tell if the dough has doubled by pushing two floured fingers into the top of the dough about 1/2 inch deep. If the impressions remain, the dough has doubled.]

After the dough has risen, punch down the dough, and lightly knead. Divide into egg-sized portions with a spoon and form balls. Place in well oiled baking pans about an inch apart and butter well; half margarine may be substituted, but some butter is essential for the flavor.

[One may also "pinch off" the large egg-sized portions from the dough mass. It is best if the "raw" edges are kept to just one or two. Work the portion into a ball shape by pushing the raw ends down and under. Pinch any openings together and roll the ball between your hands to shape and smooth.]

Let rise (about 15 minutes), then make indentions in the dough balls for the fruit or meat fillings. Fill each indention with a large teaspoon full of meat or fruit filling. [Note: If using meat and cheese fillings you will want to roll dough out flat - place filling in the middle and pinch all 4 sides together and twist ends to ensure fillings stay inside while cooking]

[Note : Use your thumb and forefinger to spread the dough and make a deep, round hole for fruit fillings. The indention must be firm and deep or the filling will "pop out" while rising or when in the oven.]

Baste each kolache well with butter and dab over the fruit filling. Place pans of kolache in a warm, draft free place, and allow to double in bulk again, about 45 minutes to one hour before baking.

Place in a preheated oven to 375 degrees. Bake until golden brown.

[Some recipes say that the kolaches will brown in 20 to 40 minutes. Browning time can vary by the type of pan used. It is best to avoid dark pans. Check the bottoms of the kolaches to ensure they do not burn.]

Remove the kolaches from the oven and slather with melted butter. Cool slightly, remove from pans, and cool on wire racks. Recipe makes 3 to 4 dozen.

Fruit Fillings

A variety of fruit fillings can be used for one batch of kolaches. Common fruit used are apple, apricot, peach, and prune. The following recipe works well for most fruits...if using dried fruit.

Ingredients
1 1/2 Cup of dried fruit
1/2 to 3/4 Cup Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla

Place the dried fruit in a medium saucepan and cover with water until the fruit is covered by about an inch of water...about 2 inches if using dried apples. Bring to a boil, reduce to a simmer, and cook until tender (about 35 - 45 minutes or until the fruit falls away freely when skewered and raised on a dinner folk.

Remove the pits, if present. Mash the fruit until smooth. Add the cinnamon and vanilla. Add 1/2 cup of sugar and taste. More sugar may be added, if desired

[Note: Some cooks prefer to use almond extract instead of vanilla extract. It is all a matter of taste.]

Bon Appetit' - Chef Rob
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Last edited by U4ikrob; 02-07-2007 at 12:38 PM. Reason: added cooking notes
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Old 02-07-2007   #93
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Default Re: Houston Texans Cookbook! Post your best recipe here:

One of my favs and for those fans of the 'Freddo' sauce heres a good one for you to try from the OG This one is with mixed pasta, proscuitto ham, and peas but you can always leave those out for you purists.

Fettucine Alfredo w/proscuitto and peas

Ingredients
PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine

ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper

FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred

Procedures
PASTA:
Cook Spinach Fettuccine and fettuccine according to package directions using briny or salted boiling water.

ALFREDO SAUCE:
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture.

[Note: This will increase the temperature of the egg yolks which is called tempering.]

Season to taste with the salt and fresh cracked black pepper. Refrigerate until needed.

FINAL ASSEMBLY:
Place a large skillet on medium heat.
Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.
Add the pasta and the Alfredo Sauce and stir until the sauce thickens to the desired consistency. Toss in the peas and stir and season with salt and pepper. Serve immediately.

For standard Alfredo - omit the proscuitto and heat up the butter, herbs and garlic til hot, stir in sauce until it thickens and immediatly remove from heat. Take a serving of fresh hot pasta and ladel sauce over top and garnish with additional romano and parmesano cheeses.

Bon Appetito' - Chef Rob
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Last edited by U4ikrob; 02-07-2007 at 06:32 PM.
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Old 02-07-2007   #94
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Default Re: Houston Texans Cookbook! Post your best recipe here:

WOW, this sounds really good...I'll definately have to try this one....
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Old 02-07-2007   #95
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Damn and I'm sitting here on a no carb or low carb diet. You all make it so hard on an old man's tummy.
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Old 02-08-2007   #96
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Hmm well maybe this recipe will be a bit better for you. I'll try to grab a few other healthier choices to ease the pallet.

Beef Filets in Balsamic Sauce
cooking time: 45 min(s)

Ingredients
4 Tbsp Colavita Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Colavita Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

Procedures

SAUCE PREPARATION

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently.

Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF PREPARATION

Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature.

Final Prep

Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.

Bon Appetito' - Chef Rob
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Old 02-08-2007   #97
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Quote:
Originally Posted by U4ikrob View Post
Hmm well maybe this recipe will be a bit better for you. I'll try to grab a few other healthier choices to ease the pallet.

Beef Filets in Balsamic Sauce
cooking time: 45 min(s)

Ingredients
4 Tbsp Colavita Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Colavita Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

Procedures

SAUCE PREPARATION

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently.

Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF PREPARATION

Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature.

Final Prep

Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.

Bon Appetito' - Chef Rob

WOW, another keeper...I love cooking in wine...Thanks
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Old 02-08-2007   #98
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Quote:
Originally Posted by texansgal8 View Post
WOW, another keeper...I love cooking in wine...Thanks
NP - I love to cook and do alot at home for my family and always ended up cookign at parties and gatherings. My semi-favorite thing to hear is when we go to a restaurant and my wife, son or friend say something like wow I wish we were at home/your place - your xxxx tastes so much better than this.

A quick note on my Quick & Dirty Kolaches - I love these as they are so easy to make and great option for leftovers. I love trying new varieties and off course old standbys. Anything from left over sausage or bacon to last nights lasagna or pork chops. Got some extra chocolate pudding or leftover fajitas? How about Thursday nights chicken n mac n cheese dinner become hot fresh kolaches on sat morning. OR how about something sweet? Dice up an apple and a little sugar and cinnamon or caramel topping and twist up the treats then Pow! The quick n dirty Kolaches are a cure are for the common leftover!

And for lighter fare you can try using Filo dough instead of biscuits for an airy pastry treat

Bon Appetito' - Chef Rob
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Last edited by U4ikrob; 02-08-2007 at 02:55 PM.
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Old 02-20-2007   #99
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Default Re: Houston Texans Cookbook! Post your best recipe here:

Thanks for number 91 Chef Robbie, It's gonna be dinner tonight! Hope it's as good as it sounds.

Wish people would lets us know if they liked the recipes that they have tried.

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Old 02-22-2007   #100
U4ikrob
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Default Re: Houston Texans Cookbook! Post your best recipe here:

NP and hope you enjoy the chicken - one of my fav dishes - i also make it with alfredo sauce for a little cheesier flavor.

Here's a video on the recipe too if you want to follow the Olive garden chefs prepare it

http://www.olivegarden.com/recipes/demonstrations/

Agreed on the feedback - i think we need to have a post with comments on the recipes or something - would be nice to see what people enjoy for sure and let folks know what to try - unfortunately you cant rate individual posts - only columns.
Ive acvtually wanted to try a few of theese including the mac n cheese recipe, but i fell at home a few weeks ago and injured my thumb, middle finger and twisted the ankle so havent been real motivated to cooking the last few weeks

Looking forward to trying a few out soon! - on that note - think i'll add a new recipe too
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