The Storm2K Kitchen

[VanceWxMan]

good luck with this admins I had a WxChat kitchen and well the food got burned it feel apart after a few days due to lack of recipes

Aaron

[breeze]

Stormy, a friend of mine adds beer to the chili,
as well!

Hey, Aaron, good to see you - we hope to keep
the 'ole recipe boat floating!

Now, if azsnowman would see my post, I am
willing to make a wager that he has some really
good recipes for duck....!

Yooooo-Hooooo! Dennis??

[janswizard]

Hey, Breeze, I've been looking for a recipe for you - as I said earlier, I don't like duck so I don't know how this will turn out. I found it on Food Networks website - hope it helps



Roasted Duck with Orange Ginger Glaze
Recipe courtesy Jean Jacque Dartau, l'Orange Bleu, New York


Recipe Summary
Prep Time: 2 hours Cook Time: 1 hour 30 minutes
Yield: 4 servings
1 (2-pound) duckling
Salt and pepper
Sauce:
1 tablespoon sugar
1 tablespoon water
2 tablespoons dry white wine
1 tablespoon cider vinegar
2 ounces orange juice
2 tablespoons freshly chopped ginger
16 ounces duck, beef, or chicken stock
2 oranges, supremed


Preheat oven to 375 degrees F.
Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.

Degrease the pan drippings by skimming off the top layer.

To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.

To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.



Episode#: FW1A26

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[breeze]

Wow - that sounds delicious! Thanks, janswizard!
I put that in my "Recipes" file - I am going to try
it. I do appreciate your taking time to find that!

[Lake Effect1]

Breeze- I bought a couple ducks (frozen) but mine came with orange glaze packets; I was going to do mine on the grill,I figure it must be cooked like chicken??? Let me know how yours turns out.

[breeze]

Will do, Lake Effect!

[Lake Effect1]

I had a receipe for cheesecake called the 59 dollar cheese cake. (That is what it cost to buy ) I misplaced the receipe ,and wondered if maybe some one would have it. ????. All I remember is it had a lot of cream cheese, carmel& fudge . really rich & yummy!! Thanks. Sandie H.

[breeze]

Hey, Lake Effect - all I could find that was even close
was a turtle cheesecake! Here it is:


Turtle Cheesecake

1 pkg. fudge brownie mix (8 inch square pan size)
1 pkg. (14 oz) caramels (Hershey's)
1/4 C. evaporated milk
1 1/4 C. coarsely chopped pecans
2 pkg. (8 oz each) cream cheese, softened
1/2 C. sugar
2 eggs
2 squares (1 oz each) semisweet chocolate, melted
2 squares (1 oz each) unsweetened chocolate, melted

---------------------------------------------------------------

Prepare brownies as directed. Spread into a greased
9 inch springform pan. Bake at 350º for 20 minutes.
Cool for 10 minutes on a wire rack.

Meanwhile in a microwave safe bowl, melt caramels
with milk. Pour over brownie crust, sprinkle with pecans.

In a mixing bowl, combine the cream cheese and sugar;
mix well. Add eggs, beating on low just until combined.
Stir in melted chocolate. Pour over pecans.

Bake at 350º for 35-40 minutes or until the center
is almost set.

Cool on a wire rack for 10 minutes. Run a knife around
edge of pan to loosen. Cool completely. Chill overnight.
Remove sides of pan before serving.

Store leftovers in refrigerator.

Serves 12

[Lake Effect1]

THANKS BREEZE, IT SOUNDS PRETTY CLOSE, I'LL GIVE IT A TRY MY NEXT DAY OFF. MMMMMMMMMMMMM.........

[Intimidator]

making my mouth water

[chiliweather]

Wow this is so interesting... I have always added a hershey bar and a (heaping) tablespoon of peanut butter to my chili.. And on the bleu cheese burgers (which I love ) I always added crispy bacon....mmmm...

Anyone like seafood..? I have a great mexican cocktail with clams and shrimp...

man... I want a bleu cheese burger now... to bad I already have a turkey breast cooking.

[Lake Effect1]

I love seafood,all we get here is frozen stuff tho!!but bring it on chiliweather!!! peanut butter.?? mmmmmm.........

[breeze]

LOL, yeah, chiliweather - bring on that recipe -
we wanna see it and try it!

[Miss Mary]

Hello All!

Could I get very, very serious here for a minute? I see several references to chili recipes and now of course I see peanut butter mentioned. I have a daughter with a PB life threatening allergy. Can I ask you all to tell others right away if a recipe has any peanuts/nuts or peanut butter in it? There are more and more kids now with this touchy life-long allergy I'm discovering. Nina will not outgrow this. Until someone pointed out to me that some chili recipes contain it, I never would have dreamed PB could be in it. That's all I ask - that you inform people if you take this chili to a chili fest or pot luck dinner, for example. Or any recipe with PB, that you wouldn't normally think PB would be in (like rice krispie treats).

Okay, back to light-hearted discussions. Thanks for your time! I'll be popping in here more often b/c I love sharing recipes!!!!

Mary

[janswizard]

you brought up a good point, Miss Mary. Those of us without food allergies never even give a "think" about those who have them. But it's something that i will remember from now on.

[breeze]

Miss Mary, you have a child with food allergies -
gettin' serious is fine! Most of the recipes have
the actual ingredients listed, and, chiliweather
tends to prepare chili with PB, so, it's a
addition to the pot. I've only been to potluck
gatherings of maybe 30 folks or less, and,
could always chase the cook of each recipe
down! But, even with bigger gatherings, I
see your point. My mother is allergic to red
dye, so, there are alot of things that she avoids
(i.e. Chinese food is loaded with red sauces).
No problem with the seriousness - we gotta
take care of your young'un, and, those with
similar allergies!

[Miss Mary]

janswizard and Annette - thanks so much for understanding. Until we knew Nina was allergic to PB, I didn't give it much thought. When I was an infant, and many mom's back then were not breast feeding, they found out I was allergic to milk. So I had to be on a special soy formula. But I outgrew it by age 3. Peanut allergies are usually for life. And severe. We try not to be difficult but we do speak up if Nina can't have something. I have never heard of adding PB to chili before!!! And if anyone knows anything about Cincinnati, we have a famous chili recipe right here. Not a bit of PB in it. It's very different, tons of spices, poured over spaghetti. If anyone wants this recipe I have one that's very close to the original (which is top secret here in town, but this recipe just popped up in a church cookbook!).

Thanks again you two!!!

Mary

[breeze]

Miss Mary, if you don't post that recipe,
I'll frown for days....

LOL...puhleze?

[Miss Mary]

Annette - I promise I'll dig it up on Friday. Jim and Nina are off to NYC early in the morning. Business trip for him, her first time there. She is just so excited!!! Her dream is to one day live right in Manhatten. So we've been so busy all evening. I'll have more time when they're off on the trip!

Till then...

[janswizard]

There's very few television programs I watch and when I do, I'm very limited on what channels I turn into. Once of my favorites is the Food Network.

Do any of you ever watch Rachael Ray and her 30 minute meal segments? She has to be one of my all-time favorite cooks.