OH MAN, that Kutya sounds REALLY nice, but I bet it IS sweet. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

Here's what I made for dinner tonight:

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms (king oyster, criminea, baby portabella, etc.)
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
Small bunch flat parsley, stems finely chopped and leaves rough chopped (optional)
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.

Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.

Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.

Add venison and cook for a few minutes. Add parsley stalks, onion/garlic mixture and finish browning the venison (don't over cook or it becomes tough).

Add butter, sour cream, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.

Sprinkle chopped parsley leaves over top and serve.


Made some whole wheat egg noodles to go with:

2 1/2 + 1/4 wheat flour
1/4 t salt
3 eggs beaten
1/2 cup milk
2 T olive oil

Mix together all but 1/4 cup flour

As needed, add more flour until it's dough that doesn't stick to your fingers

On a floured surface, roll dough out until 1/4" thick or less. Slice thin, let air dry for a bit, then cook till al dente.

I didn't know there was a slow cooker thread Bill.

North Carolina Pork Barbecue
3 pounds port butt, shoulder or blade roast (I use pork chops as well)
15 ounce can whole tomatoes
1/2 cup vinegar
1 medium onion, sliced
2 tablespoons Worcester sauce
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
(Add Frank's hot sauce or extra pepper flakes if you want to make it hotter)

Combine all ingredients in slow cooker and cook on
low for 10 hours
or
high for 5 hours

Pork is done when it falls apart if lifted with a fork.
Remove and discard bone.

Option 1
Remove meat and discard bone
Shred meat with a fork or dice
Served with sauce meat was cooked in or other barbecue sauce
Serve on buns with coleslaw

Option 2
Remove bones and shred meat
Pour meat/sauce mix over cooked rice

Randy
This was the first post in this thread so I assumed we had this thread

Pork Tenderloin Medallions in Mushroom Cream Sauce

Serves 4-8 people

Prep time: 20 minutes
Total cooking time: 90-120 minues

You'll need a big pot, preferably a dutch oven, and a few containers while cooking. Also a container you can shake a liquid in. If your Half&Half came in something with a screw top this will work, so will any kind of clean screw-top jar.

Ingredients:

1 Pork Tenderloin (2-4lbs), cut into 2 inch thick slices
1 Pint of Half&Half
2 Trays of fresh Mushrooms, quartered or sliced
A heat resistant oil (canola is my go-to) and/or Butter
All purpose flour
Red wine
1 Tablespoon dried Herbes de Provence (savory, thyme, rosemary, sage)
1 Tablespoon paprika
1 Tablespoon dried garlic powder
Sea salt and fresh/coarse ground black pepper to taste

Something to serve it over: Pasta, rice, mashed potatoes, or steamed vegetables.

Method:

Leave out the half&half at this point, you want it to be closer to room temperature when you need it.

Salt and pepper your tenderloin medallions evenly.

Heat your choice of fat to medium-high heat in your pot and sear the medallions so they get nice and browned.

In the meantime clean/cut your mushrooms, make sure they are not covered in water and salt and pepper them.

Remove the browned medallions from the pot and store them in something, it doesn't matter if they are raw inside as long as they got a nice surface color.

Add your mushrooms, and possibly more fat to your pot if it is dry. Stir until they have released most of their liquid, then add a small glass of red wine and all the herbs/garlic powder/paprika. Deglaze the pot with the liquid you now have in it to get all the flavors and to avoid burning anything.

Turn the heat off and wait until the pot stops bubbling. Then wait another couple of minutes. Start to slowly add the half&half while stirring in the same spot. You want to temper the liquids by adding just a little half&half to begin with and then gradually add more until its all in the pot. If the temperature is too off, it will coagulate and look kind of grainy (but still taste good).

Turn the heat back on to low and start slowly heating the pot up again, make sure everything is mixed evenly in it.

Add some cold water to a shaker/jar/half&half carton and a few spoon fulls of flour to that. Close up the container and shake it vigorously until you have an even slurry. If it separates before you need it, shake it again before you use it.

When the pot is once again bubbling a little (but not boiling!), start slowly stirring in your slurry to thicken to your preference. Be careful how much you use, it will continue to thicken when simmering and turn into jello if you use too much and the only remedy is more liquid (red wine or water.)

Add the meat and its juices back to the pot and cook everything on low until the meat is at least 150F in the middle and looks fully cooked inside. Stir occasionally, it should probably take another 30-60 minutes for the meat to cook. Prepare what ever you are serving it over now.

Enjoy!

Bill I read the above post as well and I don't remember any other threads than this one here.

Just Kiped this off facebook.

Cheesy Loaded Baked Potato Skins Recipe!

What should you buy? ~ Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.

You can even use the leftover scooped potatoes for a potato soup!

INGREDIENTS
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
8 to 10 slices cooked, crumbled bacon
1/2 cup sour cream
4 tablespoons finely chopped fresh chives

INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately

pollo y queso sopa

1 whole rotisserie chicken from the store deli
1 quart skim milk
1 pint heavy cream
1 container of sliced assorted mushrooms
1 large can of rotel
1 can of white corn
1 can of black beans
1 pound of shredded queso fresco
1 tablespoon adobo seasoning
1 teaspoon italian seasoning
1 tablespoon minced garlic
8oz of olive oil

clean and shred meat from chicken and place in a bowl. heat a large saucepan to medium 4oz of olive oil, add mushrooms, stir constantly, when they begin to brown add garlic. add reaming 4oz of oil to pan, add chicken, adobo seasoning, and italian seasoning. stir until chicken is heated.

in stock pot on medium heat add milk, cream, and rotel. stir constantly, after about 5 mins. add chicken and mushrooms to stock pot. stir about another 5-10 mins on medium heat. add 8oz of queso fresco stir until melted and soup begins to thicken, add remaining 8oz of queso. stir for 5 more mins on low heat, add drained can of black beans, and drained can of white corn.

Thanks B52, Our very own Mr. Food (Ok, Alton Brown maybe)! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> For those that may not know it, ThePitsBro52 is a Chef! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Tedwca posted this on fb and I stole it (hope ya don't mind Ted).

3 Meat Pizza Casserole Recipe

Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good. And it made a hit! Just an excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
&#12288;
Ingredients
1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
&#12288;
Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.



3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

AND, Patty posted this one on fb.

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9&#8243;X13&#8243; glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.