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Recipes
Wild Mushroom-Cheddar Burger
By Antcri742
Recipe courtesy Bobby Flay
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
- 1 small shallot, finely diced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- 1 1/2 tablespoons canola oil
- 4 slices sharp cheddar cheese
- 4 hamburger buns, split; toasted, if desired (see below)
- Chipotle Ketchup (optional, recipe follows)
- 1 cup ketchup
- 2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sausage and Apple Stuffing
By Antcri742
Recipe courtesy Food Network Kitchens
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups water
- 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
- 1 pound pork sausage (not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts
- 3 medium apples, cored, sliced
- 2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Chocolate Risotto Pudding
By Antcri742
Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor
- 6 cups milk
- 1 cup sugar
- 2 vanilla beans, split lengthwise
- 4 tablespoons butter, divided
- 2 cups Arborio rice
- 1/4 pound chopped bittersweet chocolate
- 2 tablespoons chopped hazelnuts
- Small piece white chocolate, to shave for garnish
Pulled Pork Sandwiches
By Antcri742
Recipe courtesy of The Neelys for Food Network Magazine
- 6tablespoons paprika
- 3tablespoons granulated sugar
- Scant tablespoon onion powder
- Kosher salt and coarsely ground pepper
- 110-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
- 12soft hamburger buns, split
- Coleslaw, for serving
- 2cups ketchup
- 1/4cup packed light brown sugar
- 1/4cup granulated sugar
- Freshly ground pepper
- 1 1/2teaspoons onion powder
- 1 1/2teaspoons dry mustard
- 2tablespoons fresh lemon juice
- 2tablespoons Worcestershire sauce
- 1/2cup apple cider vinegar
- 2 tablespoons light corn syrup
Shrimp Po' Bubba's
By Antcri742
Recipe courtesy Uncle Bubba
- 6 cups self-rising flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied
- Salt and freshly ground black pepper
- 3 eggs
- 1/4 cup water
- 1/2 cup Louisiana hot sauce (recommended: Texas Pete)
- 2 cups Uncle Bubba's Fry Mix, recipe follows
- Peanut oil, for deep frying
- Tartar sauce, for dressing
- Lettuce and tomato slices, for topping
- Mix ingredients together and store in an airtight container for up to 4 months.
Asparagus with Creamy Mustard Sauce
By Antcri742
Recipe courtesy Paula Deen
- 2 tablespoons butter
- 1/4 cup slivered almonds
- 1/2 cup heavy whipping cream
- 2 tablespoons spicy brown mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- Pepper
- 2 pounds asparagus, trimmed
Gina's Sweet Potato Salad
By Antcri742
Recipe courtesy The Neelys
- 2 pounds sweet potatoes, peeled and cut into cubes
- 1/2 Vidalia onion, finely chopped
- 1 red pepper, seeded and finely chopped
- 4 green onions, thinly sliced
- 1/3 cup mayonnaise
- 2 tablespoons orange juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
Lima Bean Soup with Parmesan Bacon Crisp
By Antcri742
Recipe courtesy Paul McCullough
- 2/3 cup diced onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 3 cups lima beans, thawed
- 1 apple peeled, cored, pitted and sliced
- 4 cups chicken broth
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1/4 cup fully cooked crumbled bacon
- Sour cream, for plating, optional
Sweet Corn, Lima Bean and Lobster Shepherd's Pie
By Antcri742
Recipe courtesy Emeril Lagasse
- 2 (1 1/2-pound) live lobsters
- 1 tablespoon softened butter, plus 2 tablespoons
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/4 teaspoon Essence or Creole Seasoning, recipe follows
- 3/4 teaspoon salt, plus 1/8 teaspoon
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 4 ounces button mushrooms, quartered
- 1/2 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups fresh corn kernels
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 2 1/2 cups lobster, shrimp, or chicken stock
- 1 1/2 cups frozen lima beans
- 4 cups basic mashed potatoes, recipe follows
- 1 cup grated sharp or medium Cheddar
- 1 tablespoon finely chopped chives
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 pounds potatoes, peeled, quartered, cut into 1-inch wedges
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Manhattan Clam Chowder
By Antcri742
Recipe courtesy Emeril Lagasse, 2001
- 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- 4 slices bacon, cut into 1/2-inch lengths
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 cup chicken stock
- 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
- 1/4 cup chopped parsley leaves
- Freshly ground black pepper
- Salt