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Tuesday, January 22, 2008
Thursday, January 17, 2008
vegetarian sourdough melt "sandwich"
by chef on the loose......................visit at: http://cookbooksinternational.bravehost.com
http://store.prostores.com/cookbooksandchefstools http://cookbook20.wordpress.com
http://angeldesignz.bravehost.com http://chefsfreerecipes.blogspot.com best of cooking......
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chef of the net.
at
11:11 PM
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SEAFOOD SCALLOP HEAVEN
CHEFF ON THE LOOSE PRESENTS.............................VISIT:
http://cookbooksinternational.bravehost.com
http://store.prostores.com/cookbooksandchefstools
http://angeldesignz.bravehost.com
http://cookbook20.wordpress.com
http://chefsfreerecipes.blogspot.com
best of cooking chef on the loose................................................
Posted by
chef of the net.
at
12:36 PM
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CHEESEY POTATOES.
VISIT: http://cookbookinternational.bravehost.com/
http://cookbook20.wordpress.com/
HTTP://STORE.PROSTORES.COM/C00KBOOKSANDCHEFSTOOLS
http://angeldesignz.bravehost.com/
http://chefsfreerecipes.blogspot.com/
BEST COOKING CHEF ON THE LOOSE.......................................................................
Posted by
chef of the net.
at
7:56 AM
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Labels: cheese, cook books, cooks recipes cooks tools food chefs, free recipes, potstoes
Wednesday, January 16, 2008
Tuesday, January 15, 2008
Black Bean Fried Polenta
5 12 cups water
2 12 Tsp Kosher salt
1 12 cups Corn Meal (white or Yellow)
4 tbs unsalted Butter
14 Canned Black beans (drained)
4 12 Tsp Black pepper
14 cup shredded Ramono cheese
Bring water to a boil add salt and Black pepper to taste
Slowly whisk in corn meal
Cook until mix thickens (like Custard)
Take off heat and stir in butter till blended
Pour Mixture into a Oiled 2x8x8 casserole dish
Rap with saran wrap Poke 3 holes with toothpick and let cool in refrigerator for 2 hrs
Slice into strips 2x4
Heat shallow skillet or Deep fryer to 350`
Place polenta in oil ~2minutes turning at 1 min.
Place on paper towel to drain
Plate and spread cheese on top
Best cooking chef on the loose

(C)Art By Angel Designz
(C) Angel Designz Do Not rip Or alter in any way!
Posted by
Angel
at
5:16 PM
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Wagners German Meatballs

2 1/2 cups Boiled potato's (Place in fridge for 1 hr Then cube potato's)
4 eggs
1/2 cup dark beer
2 Lg onions diced
2 green peppers diced
3 celery stalks diced
6 Tbs Worcestershire sauce
5 Tbs minced garlic
1 1/2 tsp black pepper
3 Tsp Kosher' salt
2 cups Smoked gouda cheese Cubed ( about the size of your Pinky tip)
1 1/4 cup white cornmeal
Combine the above leave to sit in fridge for 2 hrs
Pre heat deep fryer to 350`F
Roll meat into balls slightly smaller than a golf ball
Deep fry for 6 minutes Pull one to check for doneness (cut in half- If Pink leave in for a few more minutes)
Roll in bowel of parmesan cheese and Place on Paper towel to drain
Serve on cocktail toothpicks or skiers with lots of Dark beer (Beer Optional ;)
Best Cook `Chef On The Loose'
(C)Art By Angel Designz
(C) Angel Designz
Do Not rip Or alter in any way!

Posted by
chef of the net.
at
12:19 AM
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