December 10, 2004

Carnival of the Recipes #17

Thanks to everyone who shared a recipe this week...especially ones that involve chocolate! Thanks also to SarahK. She didn't have a recipe this week but did inspire some others to send in their first Carnival of the Recipes entries.

The Beginning:

El Capitan of Baboon Pirates has Key Lime Pie. (No, I didn't post this link under the wrong's a drink!)

Be of shares her recipes for Tapenade and Black Bean Dip which she plans on serving at her upcoming open house.

I'm putting Amy's Blueberry Salad under the "Beginning" section because it's called a salad although she says that it's more like a dessert. My thinking is that calling it a salad will let me have two desserts in one meal.

The Middle:

The first entry I received this week was for Penne with Shrimp and Garlic from Allan of Inside Allan's Mind. Just so you know that it looks as good as it sounds, photos are included.

Songstress7 of News from the Great Beyond has a recipe for Baked Sweet and Sour Chicken. If you're looking for something good but easy, this could be it - only four ingredients.

From the appropriately titled blog Like News but Tasty comes a recipe for Chicken Marsala.

VW of One Happy Dog Speaks has a recipe for Zanzibar Chicken. With tasty recipes like this, it's no wonder she's happy.

From The Glittering Eye we have Roasted Vegetable Ratatouille. This recipe is proof that veggie dishes don't have to be dull.

We've had several days of cold rain so this recipe for Thick & Chunky Potato-Leek Soup from Booklore sounds especially appealing to me. A good soup really is one of the best ways to brighten a gray (almost) winter day. (Side note: If you're looking for a craft for making Christmas ornaments check out the post on Sequin Presents.)

A recipe for Beef Medallions in a Mustard-Cream Sauce (For Two) comes from Victor of Publius & Co. This is our only beef recipe this week and Victor's first Carnival of the Recipes entry. He also sent a recipe and information about Mincemeat Pies (find link under "The End").

The Wacky Hermit at Organic Baby Farm has a recipe for Organic Lamb
and Lentil Stew
. (She includes a link to buy organic lamb.)

Dave in Texas sent his recipe for Fettucine Al-Dave-O.

Ok, Everyone loves pasta at Christmas.

Stop laughing. You know you do!

Fettucine Al-Dave-O

Needful things:

one box O fettucine noodles
one whole clumpy thing of garlic, whatever that's called that grows in one mass
5 oz. of Parmesan cheese
5 oz. of Romano cheese
4 oz. of butter (one stick)
3 oz olive oil
one pint Half and Half (or cream if your doctor told you within the last 2 months that your cholesterol was under 180)

1 bottle of your favorite merlot, or cabernet sauvignon if you are so inclined

2 Fosters, the big 55 gallon drum cans

Ok.. here we go!

Get the noodles underway in a big boiling pot of noodles

Start drinking the Fosters. This enhances the "Dave" effect, wonderfully.

Dice up that garlic, so finely your fingers will smell for a week at least. Put the butter and olive oil into a great big saucepan, warm it up to kinda hot, and add the garlic. Roast the garlic for a couple of minutes until everyone in the house comes in saying "mmmmmm".

Turn it down and add the half and half.

Grate the cheeses, pleases.

Check your pasta....when it's within 5 minutes of al dente:

Down that second Fosters. You are Emeril now! Emeril!! Say "BAM"!

Turn the mixture up to hot, add the cheese slowly while stirring. Don't let it burn on the bottom, keep stirring man!

The oil, butter, garlic and cheeses will blend to a sublime, heart stopping perfection.

Fight off people bringing garlic bread to dip. Fight them! "Avast ye"!

Drain the pasta when ready, drop it into a big ol bowl (as we say in Texas),. Mix in the cheesey sauce.

Serve. Eat. Drink the wine. Be sated.

God bless us, every one!

The End:

Tammi of Road Warrior Survival shares her recipe for Liquid Midol. It's a drink made with a couple of chocolate liqueurs and vanilla vodka. She says, "'s perfect to help relieve some of the stress of the season." The word "chocolate" is enough to get me to try it, stress relief is just an added bonus.

I talked my husband into joining the Carnival of the Recipes this week. Jeff's cooking task each Christmas is to make his Pumpkin Pie. The first time he made it he accidentally used sweetened condensed milk instead of the evaporated milk the recipe called for. It turned out so well (there's enough cinnamon, ginger, cloves, and nutmeg to keep it from being too sweet) that I told him he had to make it the "wrong" way from now on.

Triticale has a recipe for Kentucky Butter Cake TNT. Any recipe that has a title with the words "Kentucky", "butter", and "cake" has to be good. I'm not sure about the TNT but it isn't listed in the ingredients so I think we're okay there.

Unbelievable Chocolate Cake from Kris of Anywhere but Here. She says that it's "super-easy and super-good".

Cindy of Notes in the Key of Life has a recipe for Weight Watchers Graham Cracker Dessert.

My recipe this week is for Ribbon Cookies, another in my series of Christmas cookie posts.

Find out about Mincemeat Pies at Publius & Co.

Monica shares her recipe for Hot Fudge Sauce.

3 T butter
3/4 cups chocolate chips (I use semisweet, but milk works as well)
3/4 cups sugar
1 can evaporated milk
vanilla (optional)

1. Melt butter, chocolate chips, and sugar in medium pan, stirring frequently
2. Add evaporated milk and vanilla
3. Boil, stirring frequently, until thick

Prep time: usually about 10-15 minutes...i've never timed it

Posted by marybeth at December 10, 2004 08:47 AM Carnival of the Recipes , Food

TNT stands for Tried N True. It helps when doing a search thru the wee wifey's gigabyte of Mastercook files. I should have either edited it out or explained it better, but as usual I left recipe posting till the last minute.

Posted by triticale at December 10, 2004 10:16 AM

I thought it just meant it was powerfully good!

Posted by marybeth at December 10, 2004 10:56 AM

Actually, there's a whole bunch of crafty ornament ideas at booklore. I'd have more, but I'm somewhat hampered by the lack of such useful tools as a digital camera so that I can SHOW what I'm talking about.

Oh, and the thimble is VERY important for those sequin present ornaments. Trust me on this.

Posted by B. Durbin at December 10, 2004 12:26 PM

I was going to look to see if there were more crafts but I got distracted when I saw the Hogfather post. It's one of my favorite books.

Posted by marybeth at December 10, 2004 01:14 PM

Great job at getting these out!

Posted by vw bug at December 10, 2004 02:11 PM

Thanks! I just discovered Carnival through another member's blog. I'm ready to send in my first it time for the next month yet?

Posted by rockinteach at December 10, 2004 04:51 PM

Great Job MaryBeth!!

Posted by Tammi at December 10, 2004 05:36 PM


No need to wait until next month. The Carnival of the Recipes happens every Friday.

Just post your recipe on your blog and send the URL for the post to recipe(dot)carnival(at) by midnight on Thursday. For those without blogs, you can email the whole recipe and the host of that week's Carnival will post it for you.

Next week's host will be SarahK.

Posted by marybeth at December 10, 2004 07:27 PM

Yay for Hogfather. It's required Christmas reading (along with Doomsday Book by Connie Willis.) I was actually trying to mentally turn Hogfather into a play as an interesting technical challenge. You can actually do a decent job if you cut most of the early Tooth Fairy stuff and allow for black-suited tech types (like in certain forms of Japanese puppetry; by convention, they're invisible.)


Hey, look, people! Recipes!

Posted by B. Durbin at December 11, 2004 02:35 AM
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