Belongs to cokerlj Rosemary & Sage Roasted Chicken 
  • Currently 2/5 Stars.
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Found this in a Grocery Store flyer. Sounded really good but after trying we really did not care for it. Way too much lemon. If you like this flavor may be ok to you. I like lemon but this was just too much.

You might need to buy:
  • chicken leg quarters
  • black pepper
  • Dijon mustard
Belongs to cokerlj Chianti Braised Roast Beef 
  • Currently 5/5 Stars.
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This was delish…I consider this a “fancier” dish for company. Got this recipe off a grocery store recipe flyer. I am going to add fingerling potatoes and sliced carrots.

You might need to buy:
  • butter
  • olive oil
  • Fingerling Potatoes optional
  • springs fresh rosemary
  • bay leaves
  • bundle fresh thyme tied with kitchen string
  • flour
  • tomato paste
  • Chianti wine
  • pepper
  • salt
  • Beef Chuck Roast

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

You might need to buy:
  • beef tenderloin
  • butter
  • sliced fresh mushrooms
  • liver pate
  • salt and pepper to taste
  • red wine
Belongs to cokerlj Beef Bourguignon 
  • Currently 4/5 Stars.
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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
Belongs to cokerlj Baked Ham with Bourbon Glaze 
  • Currently 4/5 Stars.
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I finally tried this glaze! I started by boiling my ham as usual, cut back on time, then placed in a pan put glaze on, covered and finished off in the oven. I’ve never gotten so many compliments!
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:
  • smoked ham half
  • About 1/2 cup dried cranberries
  • honey
  • brown sugar
  • bourbon
  • orange juice
  • Dijon mustard
Belongs to cokerlj Sauted Shrimp with Lobster Cream Sauce 
  • Currently 1/5 Stars.
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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 
  • Currently 5/5 Stars.
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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 
  • Currently 5/5 Stars.
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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 
  • Currently 5/5 Stars.
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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