I just did a search for “Pheasant Stew” and came up with a couple

http://www.food.com/recipe/Treo-Pheasant-Stew-213662

http://www.cooks.com/rec/view/0,1648,129175-246196,00.html

Not knowing what is in your pantry makes it tough but these are all pretty basic.

Do you happen to know if you can mix up apple pie filling in advance and freeze it, then just put it into a pie shell when you need it?

I cook up sliced apples with sugar and spices all the time and freeze them in two cup containers. It works pretty well when I have lots of apples. I use them for pies and cake.

BACON TURTLES: Anyone have a recipe for this?

I ran across the following photo on another blog I read consistently. It looks for-real: it's really bacon, and the heads/feet look like some form of hot-dog.

What's not evident at all (to me) is the size of these things. If it's hotdogs that are used, then these must be approximately one-serving sizes: one turtle per person. Or, maybe you're supposed to slice them in half and serve half a turtle?

At any rate, a platter of single-serving bacon turtles might be a big hit with a cub-scout pack dinner. I'm going to give try to conjure up a recipe (what's the stuffing under the bacon???) but thought I'd put the photo up here, just in case someone already has a recipe for this.

They are apparently Bacon Cheeseburger turtles

http://klg2a.blogspot.com/2010/02/super-bowl-bacon-cheese-turtleburger.html

It’s hard to find an actual recipe for these things but they sure have a lot pictures all over the internet. I think the funniest comment I saw was ‘heart attack in a half-shell’ LOL.

Turtle Burgers
6 ounces ground beef, shaped into a patty
4 slices bacon
3 hot dogs
2 slices American cheese
1/2 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon virgin olive oil

Directions:
1. add Garlic salt, worchestire and oil to burger.
2 cut hot dogs in half - make 3 slits in the ends of 4 of them for feet.
3 criss cross bacon slices - 1 under, 1 over - 1 over, 1 under, etc. (weave).
4 place burger patty over bacon.
5 press hot dogs into burger at proper places for legs and head.
6 place american cheese on top.
7 stretch bacon strips over the burger and around the hot dogs to secure.
8 Bake in oven on cookie pan for 30 minutes at 350f.
9 finish on grill or frying pan until bacon is crispy.
10 Serve on bun with top bun uncovered and all your favorite trimmings.
11 (NOTE: toothpick bacon if necessary to stay in place).

http://www.food.com/recipe/turtle-burgers-432716

You can calculate amounts on the website depending on how many you want to make.

Is there a National Mac-n-Cheese Day to celebrate?

If there isn't, Kraft will soon be lobbying for it.

Baked Macaroni & Cheese

1 16-ounce pkg mostaccioli, cut ziti, penne rigate, or similar hollow noodle

(Originally, this was made with "plain macaroni", which was uncut noodles about 8-10" long, and about the diameter of “large elbows” or ziti. They have disappeared from American shelves, but can still be found on the Internet, imported from Italy...but are fatter than I remember the 'common' ones forerly found in American markets. They were typically used whole, or broken in half prior to cooking.)

Salted water for cooking the pasta--I always float a thin layer of cooking oil on the water before adding the pasta
1 and 1/2 14-ounce cans evaporated milk (The health conscious may substitute low fat evaporated, or even non-evaporated, but it loses a lot that way)
6 eggs, slightly beaten
dash Nutmeg
Salt & Pepper to taste 8-12 ounces Extra Sharp Cheddar Cheese, in thin slices; (our favorite) or a mix of one’s favorite cooking cheeses.
(I also put a sprinkle of Parmesan on each layer)
Bread crumbs to sprinkle on top--I prefer Panko crumbs
Butter to butter baking pan & to dot each layer

OPTIONAL INGREDIENTS
Any combination may be used:

1/2 cup diced ham, COOKED chicken, etc
small onion diced
green pepper diced
celery diced
Herbs or seasonings

This can be as basic or as elaborate as one wishes, or has ingredients for; the variations are endless.

Preheat oven to 350F, with a jellyroll pan or cookie sheet on the lower shelf to catch drips

Prepare the pasta according to package directions; do NOT overcook!

While waiting for the pasta, butter and set aside a large bread-loaf baking pan, or a Dutch oven without the lid; or even a cast iron deep chicken fryer
(Adjust the pan size to the amount of ingredients, but ALWAYS use a deep pan, rather than a large shallow pan.

Mix the eggs, evaporated milk, nutmeg, and S&P--I like to use a semi-course grind of a 4-Peppercorn blend

When the pasta is cooked, drain and rinse; shake as much water out of the noodle interiors as possible.

The ideal is three layers, so split the pasta and any optional ingredients accordingly

Layer into the pan:

Pasta; place any optional ingredients on top of the pasta & gently mix it into the pasta layer with a fork.

If using, sprinkle with Parmesan, then place a layer of cheese slices on the pasta forming an almost solid layer; there has to be about 1/8" between the slices, and also around the edge of the pan, to allow the egg mixture to penetrate.

Pour in just enough egg mixture to cover the noodles, making sure it has time to fill the noodles; top up if needed, then dot with butter.

Repeat layering, until all the ingredients are used. If any egg mixture is left over, gently ‘bump’ pan and add to fill.

Finish by dotting the top with butter, then evenly sprinkle with the crumbs to cover.

Place on middle rack of oven, and bake 45 minute-1 hour.
It is done when the custard is firmly set, and the top is lightly browned.

Remove from oven, and let stand about 5 minutes before serving.

Cut wide slices across the pan, like slicing meatloaf, to serve.

This is NOTHING like modern, gooey, macaroni & cheese, as the noodles & custard mixture form a firm loaf, with the cheese melted through it.

Leftovers (HA--as if. LOL) can served either cold, or reheated in a microwave. I have heard stories --but never had the nerve to try it-- of both slicing thin, and frying for breakfast, and slicing thin, and using as a sandwich filling.

It was a staple from approximately WW-I through the Depression, and on into the early 1950s.

Those are cute. The pic reminded me to check the bacon that is cooking in the oven right now.

I was just telling my niece I need to try out a version of Bacon Explosion to test for the holidays. I’m going to do it in the oven and use a mix of ground pork and beef instead of sausage.

Hey it is National Pancake/Oatmeal day.

Got both covered.

I had oatmeal for breakfast and we are having pancakes, eggs and bacon for dinner.

I the past week there was a tread posted that had a bunch of recipes from the LA Times. They were recipes from restaurants that readers had request the recipes from. I bookmarked and saved quite a few and decided to try one last evening -Pollo al Colmao

This is like a Southern Smothered Chicken Dish but uses a tomato sauce. I usually don't have much luck with Chicken or Beef dishes cooked in tomato sauces the acid in the tomatoes usually drys the meats out! But this one turned out to be very, very good. I used a whole cut up chicken - white and dark meat. I served it with rice and steamed broccoli.

Dear SOS: El Colmao in Koreatown has the most delicious chicken stew with olives. Could you please get their recipe for El Colmao Chicken? Thank you!

Susan Mooney

Burbank

Dear Susan: Cuban institution El Colmao credits this recipe to "old grandpa Eduardo Sousa." The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder.

Pollo al Colmao

Total time: 1 1/2 hours

Servings: 6 to 8

Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.

2 tablespoons plus 2 teaspoons vegetable oil, divided

1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided

3 cloves garlic, thinly sliced

3 pounds chicken pieces

1 3/4 teaspoons salt, divided

1/2 teaspoon white pepper, divided

3/4 cup dry white wine, divided

1 tomato, seeded and chopped

1 (15-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1/4 cup sweet peas

1 teaspoon paprika

1/4 cup chile powder (type can vary, use heat to taste)

1 cup pitted whole green olives, or to taste

1. Heat the oven to 350 degrees.

2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.

3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.

4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.

5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.

6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.

7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.

My wife is in the “Everyday is Mac n Cheese Day Club” also!

It's Green Tomato Time!

I got a couple requests (from overwhelmed gardeners) for my “Green Tomato Salsa Relish” recipe from a few months back, so here it is:

http://www.freerepublic.com/focus/f-chat/2746019/posts?page=18#18>

I think the easiest way to deal with a lot of green tomatoes is: Chop /freeze them in 1 cup portions, and add them to recipes later. They go great in many stir fries and curries.

Here’s my best quick Green Tomato recipe, particularly good for using up ALL those little green cherry tomatoes:

Green Tomato Pancakes (serves 4)

1 ¼ cups flour
3 Tbs sugar
1 tsp. cinnamon (ormore, your preference)
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. Salt (maybe a little more)
Dash nutmeg, dash allspice
1 cup milk
1 egg, lightly beaten
1/4 cup butter, melted
1/4 tsp vanilla
1 cup pureed green tomatoes*
(not “totally” smooth, and don’t peel or seed them)

*(Can use ½ green tomato puree and ½ shredded apple)

In a bowl, combine all dry.ingredients. Make a well in the center. Combine milk, egg, melted butter, vanilla and pureed green tomatoes, and then stir into dry ingredients until just barely combined. Don’t over-mix. Fry smallish pancakes (scant 1/4 cup measure), on fairly- hot fry pan, using a generous amt of oil so they don’t stick. Great with a hot cinnamon syrup or even whipped cream with cinnamon added (yum)!.

Once again...Thank You...I am in heaven! Mac and cheese is my fav. I think I posted what I made a couple of seeks ago. IIRC last week David Venable did a mac and cheese dish and is an admitted M&C addict.

If I can find the recipe I used I'll post it.

In the meantime here's a pic of what I tried to make.

It was my second attempt. Turned out pretty good actually.

This was basically the recipe, I mixed in crushed Ritz crackers for the topping.

Ingredients:

8 ounces elbow macaroni, about 2 cups
salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon ground black pepper)
8 ounces Cheddar cheese blend or similar blend of cheeses 1 1/4 cups light cream or half-and-half
4 tablespoons butter, cut in small pieces

Preparation:

Heat the oven to 350°. Butter a 2-quart baking dish.
Cook macaroni following package directions. Drain in a colander and rinse with hot water.

Scoop about 2 cups of the drained macaroni into the prepared baking dish. Sprinkle with about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, then top with about half of the cheese. Layer the remaining macaroni on the cheese layer and sprinkle with another 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Top with the remaining cheese and dot with the butter. Pour the cream over all and bake for about 25 minutes.

Got it HERE

Also made this - meatloaf wrapped in bacon...the recipe was already posted on this thread a few weeks ago.

Made a LOT more than I expected ...ended up with maybe a 4 pound meatloaf! The cool thing for me was that I DID weave the bacon and it worked!

Finally for your amusement, fat, fat, fatty clown in the kitchen trying to cook. Yes I hang the recipes on the hood while I'm cooking. Can't wait for the FR cooking compilation. I night have to reinforce the hood!

I’m IN!

I have done it before, but I found it to be a little too watery when I have thawed it out. I ended up draining off some of the liquid and adding a bit of extra thickener to it when I actually baked the pies. I actually like apple pie filling canned in jars better than frozen appie filling for that reason.

With most other fruits I freeze the fruit by itself so I can use it for muffins pies, cobblers, etc. Peaches and nectarines I prefer to freeze in apple juice. It keeps the fruit nice and sweet, and the apple juice is great to drink after being infused slightly with the flavor of the fruit.

So it looks like the cheese is between the bacon and burger but how do you do that without burning the cheese?

Maybe precook the meat add the cheese and put the bacon on at the last minute?

For the Carb-counting crowd... a carb friendly Pumpkin Pie... Crustless Pumpkin Pie...

15 ounces pumpkin
12 ounces evaporated skim milk
½ cup Egg Beaters 99% egg substitute
2 egg whites
¾ cup Splenda
1 ½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup graham cracker crumbs

In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and sugar substitute; beat until smooth.

Add the spices; beat until well mixed.

Stir in the graham cracker crumbs.

Pour into a 9” pie plate coated with non-stick cooking spray.

Bake at 325 degrees for 50-55 minutes or until knife inserted near the center comes out clean. Cool.

Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.

Store in the refrigerator.

Source:
“Taste of Home’s Down Home Diabetic Cookbook Second Edition”

Approx. 15g Carbs per slice...

Never mind. I figured it out. I was thinking it too much. I’m pointing Mrs p6 here - she’s at home, I’m at work - so we can get the stuff to make the turtles tomorrow.

I just checked out the Rackhouse Mac & Cheese recipe. Has anyone done the calorie count for it? :)