Haven’t tried.
Wonder if Gorden Ramsey would approve!

You might need to buy:
  • red wine
  • butter
  • sliced fresh mushrooms
  • liver pate
  • salt and pepper to taste
  • beef tenderloin
Belongs to cokerlj Beef Bourguignon 

Really good.
My own version.

You might need to buy:
  • olive oil
  • bay leaf
  • chopped fresh parsley
  • dried marjoram
  • cracked black peppercorns
  • salt
  • small to medium potatoes cut into approx 1-2 inch pieces
  • all-purpose flour
  • chopped fresh parsley
  • Salt & pepper to taste

Haven’t tried.
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.

You might need to buy:
  • honey
  • molasses
  • bourbon
  • orange juice
  • Dijon mustard
  • smoked ham half
Belongs to cokerlj Sauted Shrimp with Lobster Cream Sauce 
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You can purchase the RC Seafood Bisque on-line from Redi-Base. They have a line of mixes intended for commercial restaurant use…you will have to break down their recipes to figure out how much of the redi-base mix you will need, which is what I did with this recipe.
I was enticed to seek out a recipe for my favorite dish at a local cajun restaurant called simply Sauted Shrimp. The sauce was delicious…I have a pretty good “taster” and decided the sauce was not unlike a lobster bisque. I kept searching for what I thought would be a similar recipe and found this.

You might need to buy:
  • milk
  • butter
  • dry sherry
  • cajun/creole seasoning
  • paprika
  • heavy cream
  • peeled and deveined shrimp
  • butter or oil to sear shrimp
  • just a touch of garlic salt to season shrimp
  • RC Seafood Bisque by weight
  • cooked Minute Rice
  • chopped fresh parsley for garnish
  • lemon wedge for garnish

This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.

You might need to buy:
  • avacado sliced
  • OPTIONAL ITEMS FOR GARNISH IF DESIRED:
  • just a little butter as needed
  • flour as needed
  • fish fillets
  • thyme
  • marjoram
  • salt
  • each bay leaves
  • dried oregano leaves
  • sugar
  • capers
  • lemon juice
  • chopped pickled jalapeno pepper
  • petite diced tomatoes
  • tomato paste
  • V-8 vegetable juice
  • fresh parsley diced
  • red wine
  • garlic minced
  • red wine vinegar
  • medium onion diced
  • parsley sprigs
  • olive oil
  • cilantro sprigs
Belongs to cokerlj White Chicken Lasagna 
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Got this years ago from one of those fancy gourmet cooking magazines. It is very, very good; but you need to have not only good cooking skills but good kitchen/recipe organization skills. Well worth the trouble and an impressive company dish.
Best if made a day ahead and baked prior to serving.

You might need to buy:
  • 1//2 cup flour
  • milk
  • -
  • FILLING:
  • dried rosemary
  • dried oregano
  • dried marjoram
  • dried thyme
  • mushrooms
  • fresh spinach
  • chicken breasts
  • unsalted butter
  • minced garlic
  • dry white wine
  • Tabasco sauce
  • whole-milk ricotta
  • egg
  • basil
  • freshly grated Parmesan
  • SAUCE:
  • unsalted butter
Belongs to cokerlj Chicken Paprika 
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Pretty sure this not authentic Hungarian but it sure is good. During the depression my mother worked for a wealthy family, this was one of their favorites and requested she make it when they had guests.

You might need to buy:
  • sour cream
  • medium onion diced
  • margarine
  • salt and pepper to taste
Belongs to cokerlj Turkey OR Chicken Acapulco 
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An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.

You might need to buy:
  • margarine
  • sliced mushrooms
  • sour cream
  • cream of chicken soup
  • salt
  • pepper
  • oregano
  • -
  • cream of chicken soup
  • light cream
  • grated cheese
Belongs to cokerlj Veal Scalopenii 
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Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.

You might need to buy:
  • onion diced
  • flour as needed
  • olive oil
  • salt and pepper as needed
  • oregano
  • dry sherry to taste
Belongs to cokerlj Stuffed Cabbage  
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This is a whole head of cabbage, hollowed out and stuffed…not cabbage rolls. My son always requests this dish for his “birthday dinner”.

You might need to buy:
  • pepper
  • salt
  • thyme
  • cooked rice
  • ground beef or pork or combination
  • each 8 oounce cans tomato sauce
  • garlic minced
  • margarine
  • onion minced
  • onion coarsely chopped
  • grated carrots
  • cabbage
  • bay leaf
  • condensed chicken broth