What's a recipe you believe everyone should try before they die?
Since thanksgiving is coming up I want to try something new ^_^!
- TerriLv 51 decade agoFavorite Answer
well if your talking turkey then stuffed boneless turkey breasts. You buy the boneless turkey breast slice halfway through, add your fav stuffing to the center cut tie with cotton string. and bake at 350 for 1 hour. or until internal temp is at 170. what is nice is ever slice has the stuffing.
- mel mLv 41 decade ago
Raspberry cream cheese pie! MMMMM preferably from Main Street Cafe in the large mecca of Bloomer, WI
- Chetak.Lv 71 decade ago
Tripe & Onions
Wash tripe thoroughly and place in pot and bring to a boil. (5-10 minutes)
Drain and return to pot with more water and return to the boil.
Simmer gently for about 30-45 minutes.
In a frying pan soften onions and make a white onion sauce.
Drain tripe and cut into bite sized pieces and return to pot.
Add sauce to tripe and stir until all is hot .
Stir in a handful of finely chopped parsley and serve.
I would just have a mountain of mashed potato to go with it.
- 1 decade ago
Homemade Mint Oreo Cheesecake. If it's in the freezer to set, it's absolutely mouthwatering!
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- Anonymous1 decade ago
take a pomegranite and seed it into a bowl. but a nice big one! like from cosco...
then spoon some coffee ice cream in the bowl and mix and eat!
- depp_loverLv 71 decade ago
This recipe is pretty involved but it's the best I've ever had
INDIVIDUAL BEEF WELLINGTONS
8 (4 or 5 oz.) filet Mignon
1 1/3 tsp. salt
1/4 plus a pinch of pepper
2/3 c. chopped onion
2/3 c. chopped carrots
2/3 c. chopped celery
1/3 c. plus 2 tbsp. vegetable oil
3 tbsp. brandy, 1 c. red wine
3/4 tsp. fines herbs
1 1/3 tbsp. butter
Mushroom filling, recipe below
Pastry, recipe below
3 egg yolks
3 tsp. water
2 2/3 c. beef broth
1 1/3 tbsp. tomato paste
2 2/3 tbsp. cornstarch
1/3 c. Madeira or other sweet wine
Diced fresh mushrooms
Fresh parsley sprigs
You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.
Please note an additional 1 cup of red wine after brandy listing.
Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.
2 2/3 lb. fresh mushrooms, finely chopped
1/3 c. mince green onion
3 tbsp. butter
1/3 c. Madeira or other dry sweet wine
Salt and pepper to taste
Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.
4 c. all purpose flour
2 tsp. salt
1 c. chilled butter plus 2 tbsp. cubed
1/3 c. shortening, chilled
1/2 to 2/3 c. ice water
Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.
Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans
- 1 decade ago
Chocolate nut cream it's so awesome
- AliceLv 51 decade ago
All ya need is condensed milk, chocolate powder, digestive biscuits(crushed) and thats it :O
- 1 decade ago
Foie Gras...and chocolate....
- 1 decade ago
Pomegranate Chicken. Oooohh, so good!!!!Source(s): Moroccan/MiddleEastern food