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Preferred Member
Feb 1, 2010
Any other amatuer cooks out there? These are the recipes I've been cooking lately for my wife.
Turkey Breast with HauntedMyst's Chardonnay Wine Reduction Sauce
Turkey Breast (sized to meal need)

1 1/2 cup chopped Red onion

1 chopped Shallot

4 chopped Cloves of Garlic

1/2 tbls Herb de Provence

2 cups Chardonnay

4 Healthy pats of Butter

1 tbls of Honey Mustard

1 tbls of Plain Yogurt

1 tbls of Sour Cream

1/4 tsp Sea Salt

1/4 tbls of Course Ground Pepper
Take turkey breast and lightly coat with olive oil and sprinkle with Herb de Provence. Preheat oven to 350. Place turkey breast in a pan and cook for approximately 50 minutes. Melt some butter in a cup and pour in a 1/4 tbls of HdP and use it to baste the turkey periodically while it cooks. As the turkey cooks, prepare the following: Sautte the onions, garlic and shallots using a little butter and remove from skillet. When the turkey is 3/4 done, remove from oven and drain the juices into a skillet and return turkey pan to oven. Using a low to medium heat, mix the wine in with the juices and reduce to about 2/3's. As you reduce, slowly mix in each pat of butter, then the mustard, cream and yogurt. Add in the Herb de Provence, salt, pepper, onions, garlic and shallots and keep warm over a very low heat. By now, your turkey breasts should be done. Spread sauce over turkey and serve!
Despite the heavy use of onions, shallots and garlic, this sauce is actually a little more on the sweet side so don't think its going to overwhelm you. This exact same sauce works great for chicken, steaks and roasts. For steaks and roast, leave out the yogurt and use Merlot, Cabernet or Port, depending on how light or rich you like you sauce.



Preferred Member
Feb 1, 2010
Simple Mushroom Risotto or Orzo (you can use either)
Box of Rice or Orzo Pasta

1 Can of Chicken Broth

2 Large Portobello Mushrooms

1 carton of Cremini or button mushrooms

1 package dried Porcini Mushrooms

2 chopped Cloves of Garlic

1 chopped Shallot

2 cups Chardonnay

1/4 tsp Sea Salt

1/4 tbls of Course Ground Pepper

1/2 tbls Italian spices

1/4 Sage

2 tbls olive or grapeseed oil
Chope the Portobello mushrooms into large chucks. Chop the white mushrooms and shallots into thin slices. Chop the garlic and Porcini's very very finely.
Add the oil to a skillet and over a medium heat, add the Portabellow and mushrooms cook for 10 to 15 minutes until slightly browned. Add shallots and stir until slightly browned. Season with the salt and pepper.
In a 4 quart pot, add in the rice or orzo, the wine, chicken broth, sage and italian spices and bring to a boil. Transfer everything from the skillet to the 4 quart pot, stir in, cover and set the heat on simmer for 20 to 30. Stir occasionally.



Senior Member
Dec 13, 2009
This is by no means a detailed recipe for a dish, but rather an eyeball recipe for an awesome sandwich spread.
1 1/2 or 2 Fresh habanero peppers minced. Seeds and membrane optional.

2 Fresh jalapeno peppers, app. 1/8th in. diced.

Sweet peppers can be substituted for jalapenos.

2 Red chilis, minced.

Whatever amount of Miracle Whip or Mayonnaise you think is proper.

About a tsp. of lemon juice.
It's really not as hot as it sounds and the sight of the combined colors and smell of the peppers and lemon juice really work up the appetite.
Use on any sandwich you like and give it a try on ribs too.



Senior Member
Dec 29, 2009
I'll share with ya'll how to do ribs Memphis style. Start your grill, best if you have one with a smoker box. If you do start the charcoal in the fire box, if not start it like usually just a small pile of charcoal, and be prepared to move it to one side of the grill. You want to try and maintain bout 200-220 degrees. get some St. Louis style ribs and wash them with warm water. Flip them to the bone side and jerk the membrane off of them. Now make a dry rub out of 4 teaspoons paprika, 2tsp garlic powder, 1tsp oregano, 1tsp chili powder, 1tsp season salt, put in bowl and mix it all up. Rub the ribs front and back with it. if using a smoker grill put some hickory chip that have been soaking on your coals. If using a regular grill move your coals to one side of the grill and put the chip on. Put your ribs on the side opposite of the coals. Smoker grill just put them in the main chamber. Let they cook for about 1 and half hours, making sure you maintain the heat at 200-220. After an hour and a half get a half a cup of apple cider vinegar and brush the ribs. Let them cook bout 10 more minutes then brush on your sauce of choice, you shouldn't have too cause they goin to be good the way they are.



Preferred Member
Jul 22, 2009
Mick's Umbria
1 chopped shallot

1 chopped garlic bulb

2 chopped bell peppers

veggies of choice

1 pound of chopped steak

2 baskets of sliced mushrooms

1/2 bottle of red wine

seasoned salt

3 tbls olive oil

1 pinch of corn starch
Season meat. Put oil in pan, and brown meat, garlic, and shallots. Add wine, and bring to boil. Add mushrooms, and 1 tsp of seasoned salt. Stir, and reduce heat. Simmer for 1 hour. Add veggies, and peppers. Cook for 20 min. Add pinch of corn starch.

Serve on bed of rice.



Preferred Member
Dec 14, 2009
Birmingham, AL
Pork and Bean Casserole is an inexpensive and easy one dish meal from the people of the deep South. "Country Folks" "Po White Trash" "Red Necks" "In-laws" :)
Adjust the ingredients to suit your taste. This "ain't" pate de foie gras with trouffles. It's just a simple good dish.
When my girls were little I would cut up the biscuits and decorate the top with big Bees, flowers, race cars, funny faces and sailing ships. Just for fun. They loved it, and still do.
1 pound ground beef

2 or 3 cans Pork and Beans

1 onion, chopped

1 can biscuits

1 tablespoon Worcestershire Sauce

5 Slices American Cheese (usually more)

1 tablespoon mustard

1 tablespoon ketchup

1 tablespoon brown sugar
Brown ground beef and drain. While ground beef is cooking, preheat oven to 425 degrees.
In a pot combine pork and beans, chopped onion, mustard ketchup, brown sugar, and Worcestershire sauce. Stir mixture well and heat at medium on top of stove. When ground beef is done, add to mixture and stir well. (I like to cook the onions with the ground beef sometimes.)
Spoon 1/2 of mixture into a deep casserole dish. Place 2 (or more) cheese slices across top of mixture. Spoon remaining mixture into casserole dish.
Cut biscuits in half and place around the sides of the dish on top of the mixture. Place in oven and bake at 425 degrees until biscuits are almost done. Before the biscuits are done, place 3 slices across the top and continue baking until the biscuits are done.

Remove from oven and dig in. Be careful its going to very hot!
You can substitute Soy Sauce, or Dale's sauce or other similar steak sauces per availability or taste.



Preferred Member
Feb 1, 2010
This is a simple wonderful roast I read about in Food & Wine. I made it for a dinner party and people raved. Get a 4 or 5 pound beef roast (pick your favorite.)
Take 1 vanilla bean and scrap the insides out. Save the insides, thats what you want. Take 3/4 cup of ground coffee and mix it in a bag with 1 tbls of salt and 2 tbls of ground pepper and mix it up with the vanilla bean. Put the roast in a freezer bag and pour in the in seasons and shake it up so the seasoning coats the roast and then rub it in and shake again. Seal the bag and let it sit in the fridge for 6 hours (over night is ok to). Preheat the oven to 450 and place the roast in a roasting pan. Let it cook for 15 minutes, then reduce the heat to 325 and let it cook for another 2 1/2 hours or so until the center of the roast reaches 125. Wipe off the extra coffee and serve in steak sized slices. You'll be amazed at how much the coffee and vanilla seeps into the beef and compliments it.



Preferred Member
Jul 13, 2010

I'm going to try this one real soon. Sounds awesome. Thanks!