Friday, August 12, 2005

The Carnival of the Recipes: No. 52

Fruity Syrup-Topped Pancakes
A stack of fluffy pancakes topped with your choice of fresh strawberry or crisp apple syrup.

Breakfast Burritos
Scrambled eggs, onion, sausage and salsa wrapped in a steaming hot handmade tortilla.

Spicy Asian Soup
Chicken and Udon noodle soup spiced with lemongrass, ginger and peppers.

Mushroom and Cheese Crescents
Hot flaky crescent rolls stuffed with Gruyere cheese, mushrooms and a hint of nutmeg.

Hot Taco Salad
Spicy, seasoned beef and sour cream topped with fresh lettuce, tomatoes and cheese. Served hot with tortilla chips.

Filbert and Blue Cheese Salad with Blackberry Vinaigrette
Fresh spinach tossed with cranberry, blue cheese and filberts covered in a blackberry wine vinaigrette.

Mom's Famous Tuna Dip
Creamy tuna dip with a hint of Worcestershire sauce served with a variety of crackers.

Spicy Sloppy Joes
Spicy, Jalapeno flavored beef, served on a hot toasted bun.

Shrimp Stew
Hearty stew with plump shrimp seasoned with Cheyenne pepper and parsley and served over rice.

Chicago-Style Hot Dogs
All beef hot dog with tomatoes, pickles, peppers, onions, mustard and relish served on a hot poppy seed roll

Hungarian Macaroni
Seasoned tender veal, bacon and tomatoes served over macaroni noodles and topped with melted cheese.

Grilled Korean Kalbi
Short ribs marinated in honey, soy sauce and sesame oil cooked over open flame and served over rice.

Perfect Crust Pizza
Perfect pizza on a crisp rosemary, basil and olive oil crust.

Tarragon Chicken Salad
Tender chopped chicken breast salad seasoned with tarragon, lemon, red pepper and black olives served on an open face roll.

Shrimp Fettuccine
Seasoned, sautéed shrimp served over a bed of fettuccine and topped with a two-cheese gravy.

Ultimate Steak and Eggs
Deliciously aged steak served with sour cream flavored scrambled eggs.

Stuffed Pork Loin
Tender loin of pork stuffed with country sausage, peaches and a hint of lavender.

Garlic and Rosemary Lamb Chops
Gently grilled lamb loin marinated in rosemary, garlic, cinnamon and white wine.

Fifteenth Century Meat Pie
Generous cubes of pork or veal with dates and currants seasoned and prepared in a pastry crust.

Orange Smothered Swordfish
6 oz. marinated and broiled Swordfish steak covered in a zesty orange sauce.

Beef Stroganoff
Generous strips of beef tenderloin in a Creamy mushroom sauce and served over brown rice.

Mediterranean Grilled Sirloin
6 oz. top sirloin rubbed in basil, garlic and parsley grilled over an open flame.

Chicken Breast Casserole
Chicken, pepper, mushroom and cheese casserole served on a bed of angel hair pasta.

Steak and Leftovers
Top sirloin soaked in a garlic, lime and ginger marinade and served with seasoned red potatoes.

Whacked Chicken
Halved chicken breast generously stuffed with spinach, pine nuts, mozzarella and Japanese bread crumbs.

Lamb and Leeks
Thinly sliced lamb stir fried with soy sauce, peanut oil, leeks and garlic.

Coconut Catfish
Deep fied catfish filet coated in butter-cracker crumbs and coconut and served with a sweet and sour plum ginger sauce.

Pomodori Gratinati
Baked tomato halves stuffed with bread crumbs, parsley and garlic with an olive oil drizzle.

Potato Crêpes
Thin, browned potato crepes served warm.

Mustang Mamma's Hummus
Creamy garbanzo bean garlic hummus served with hot pita.

Basil Mashed Potatoes
Generous helping of smashed potatoes with basil, cream cheese and a hint of garlic.

Grilled Corn on the Cob
Sweet white corn rubbed in Greek seasoning and grilled to perfection.

A light sugary candy drop treat served in the flavor of your choice.

Cowboy Cupcakes
A decadent soufflé-like chocolate dessert, served steaming hot.

Spicy Apple Bundt Cake
Spiced cake filled with soft apple chunks and covered in a dusting of powdered sugar.

Chocolate Chip Cream Cheese Squares
Generous square of creamy cookie dough brownie with chocolate chips.

Oatmeal Drop Biscuits
Lightly browned oatmeal honey drops.

Lemon Squares
Large creamy lemon bar topped with powdered sugar.

The Spunky Monkey
Creamy almond coffee liqueur served in a highball.

Southern Style Almond Tea
Vanilla and almond sweet tea with lemon served over ice.

Happy ONE YEAR anniversary to the Carnival!!! Many thanks to all the wonderful chefs that contributed to the Menu this week! (In a bit of unabashed blog nepotism...the House of Sage regulars are the House Specials.) I loved putting this together and being able to read through all of your blogs --There is really some great stuff out there.
I also wanted to acknowledge all the past hosts and hostesses for your hard work (I had no idea all that went into preparing this).
A special thank you to Carnival creator, Beth, for allowing me to host. Next week the party moves to her place!
***Haloscan is being insane, so please forgive the fact that some of you may have multiple trackbacks and others none.***
***I just looked at this in Internet Explorer and it's not in cursive. Can I say again how much I HATE IE!!! Anyway, if you were using Firefox or Netscape --this would be a lot prettier***

TTLB's ÜberCarnival

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